Proceedings of the twelfth annual meeting of the Southern Wisconsin Cheesemakers' and Diarymen's Association held at Monroe, Wisconsin, Thursday and Friday, February 1 and 2, 1912
Source:
Southern Wisconsin Cheesemakers' and Dairymen's Association
Proceedings of the twelfth annual meeting of the Southern Wisconsin Cheesemakers' and Diarymen's Association held at Monroe, Wisconsin, Thursday and Friday, February 1 and 2, 1912
New Glarus, Wisconsin: Courier Press, 1912
URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.SWCD1912
Contents
[Frontispiece] An A1 Swiss cheese, pp. [1]-[2]
Preface, pp. [3]-[4]
Membership for 1912, pp. 5-16 ff.
Address of welcome, Luchsinger, John pp. 17-20
Response, Marty, Fred pp. 21-22
Annual address, Stauffacher, S. J. pp. 23-31
The raising and curing of alfalfa, Graber, L. F. pp. 32-53
The milking machine a necessity to the busy farmer, Sanders, Chas. pp. 54-63
Influence of silo feed on cheesemaking, Tormey, J. L. pp. 64-74
The manufacture of whey butter to comply with the law, Doane, C. F. pp. 75-80
The real benefit of a dairy and agricultural school, Balmer, Frank E. pp. 80-89
Calf paths, Emery, J. Q. pp. 90-102
Secretary's report, Elmer, Henery pp. 103-105
Treasurers report, Davis, Dallas E. pp. 105-107
Instructors report, Schenk, Christ pp. 107-110
Officers for 1912, pp. 110-111
Cheese scores, p. 111
Resolutions, pp. 112-113
Meine Srfahrungen, Schent, Christ pp. 114-116
Fabrikation von brikkaese, Wütherich, John pp. 117-118
Schöptung eines grökeren bedarts für Käse, Theiler, John pp. 119-123
Index, pp. 124 ff.
Top of Page
Based on date of publication, this material is presumed to be in the public domain.| For information on re-use, see http://digital.library.wisc.edu/1711.dl/Copyright