[Cover]

[Title page], p. [1]

Portrait--Herbert J. Noyes, Muscoda, Wis., p. [2]

Contents, pp. [3]-4

Letter of transmittal, Sammis, J. L. p. [5]

Officers, directors, etc., December, 1924, p. [6]

Historical data concerning the Wisconsin Cheese Makers' Association, called the Northwestern Factory Cheese Makers' Association up to the 1895 meeting, Sammis, J. L.; White, J. L. pp. 7-9 ff.

Address of welcome, Schirmer, Robt. L. pp. [11]-12

Response to address of welcome, Kalk, H. A. pp. 12-13

President's annual address, Rindt, H. A. pp. 13-15

Report of the treasurer, Zelm, A. F. p. 15

Report of the secretary, Sammis, J. L. pp. 15-22

Report of the board of directors, Bruhn, A. T. pp. 22-23

Does cow testing raise the test or the milk flow?, Sutton, Erwin pp. 24-30

National Dairy Club of Wisconsin, Hatch, Nancy Sampson pp. 30-31

Report of Northern Wisconsin Cheese Makers' Association, Colstead, James pp. 31-32

Report of Central Wisconsin Association, Bruhn, L. C., Miss pp. 32-34

The Fond du Lac County Dairy Association, Damrow, E. C. pp. 34-37

The Southern Wisconsin Association, Marty, Fred pp. 37-38

The benefits of county cheese makers organizations, Ubbelohde, Fred R. pp. 38-40

Farm records, Donald, John S. pp. 40-42

Resolutions committee, appointed, p. 42

Report of price differential committee, Rindt, H. A. pp. 42-48

Bureau of Markets cheese reports, McCready, Jack p. 48

The Wisconsin Butter Makers' Association, Larson, H. C. p. 48

Early cheese history, Hubert, W. F. pp. 49-53

Dairy school students at convention, p. 53

Paying premiums for fancy cheese, Giffen, S. J. pp. 53-54

Why some co-operative factories fail and others succeed, Ubbelohde, T. A. pp. 54-57

How to make fancy cheese, Kasper, P. H. pp. 57-60

Short course at the dairy school, Sammis, J. L. pp. 60-62

How to get more uniform cheese, Noyes, H. L. pp. 62-64

Some recollections of this Association, Aderhold, E. L. p. 64

First annual meeting of the Northwestern Factory Cheese Makers' Association, p. 65

New recommendations for Wisconsin cheese grades, Michels, Math. pp. 66-73

Cheese factory conditions in Idaho, Voigt, C. A. pp. 74-75

Election of officers, p. 75

Resolutions adopted, pp. 76-77

Resolutions tabled, p. 77

Discussion of resolutions not adopted, pp. 78-82

Date of next convention, pp. 82-83

New problems confronting the cheese industry, Winder, William pp. 83-86

Chicago Cheese Dealers' Association, Grunert, F. pp. 86-99

The next federation, Bakken, Henry H. pp. 100-102

Should Wisconsin practice winter dairying?, Olson, Wm. pp. 103-104

Standardization of milk for Swiss cheese, pp. 105-106

Making Swiss cheese once a day, Jordan, H. C. pp. 106-109

Discussion of skim milk cheese law enforcement, Emery, J. Q. pp. 109-111

The Swiss cheese makers' work and pay, Gere, C. M. pp. 111-113

Observations at Swiss factories in 1924, Eckberg, C. A. pp. 113-114

National Cheese Association, Fisk, W. W. pp. 114-116

How the first prize cheese was made, Kasper, P. H. pp. 116-117

Discussion of banquet plans, p. 118

Prize list in December, 1924, pp. 119-132

List of exhibitors, prizes and payments, January, 1924, Wisconsin Cheese Makers' Convention, pp. 133-138 ff.

[Cover]