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Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the tenth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thurs. and Fri., January 27 and 28, 1910
(1910)

Williman, Joe
Packing and marketing cheese,   pp. 70-74 PDF (881.7 KB)


Page 73


SOUTHERN WIS. CHEESEMIAKERS' & DAIVYMEN'S ASS'N. 73
ing concern will and must discharge poor workmen or it
could not compete with its competitors.
Shall we tolerate workman who mar good raw material
to such condition or refuse faults caused by careless neglect?
Or shall we blame the cow because she gives such a lot
of good milk? I say, No, there is no excuse. It only re-
minds me of what I witnessed once between a station
agent and a railroad official, the agent had neglected somie
of his known duties, the official asked him (lid you know
you must (1o so and so, the agent adlmitted yes, whereupon
the official said: '"Wly in - - - - di(ldn't you do it."
(Of course there are many first class cheesemakers who
not only maiie good cheese but show line workmanship on
cheese and bcxing and if you farmers must hire men, whlo
do not know go thru the cheese dealers cellar and where you
see line workmanship in boxing and tubbing you see a good(l
manl every time, a man who has method and will operate
your factory for the Lest under all circumstances.
To those upon which criticism rests. I would sav, to
use high temperature in spring and fall to coaguLlaite the
milk in making the cheese, maintaining the same in whiite-
washle(l cellar, then mouldl and sour will disappear, c.;re-
fully watch your salting process give it the time to cure
and then when you come to the last stages, wrap anrd
pack it neatly not too tight in a well trimme(l box, in
mailing it, remember you will save much provocation if the
public do not lacerate their hands on1 the boxes or the p))or
laborer has to throw away one quarter of his cheese, which
was blackened by a nail. Shall we blame the hamninirr?
When it comes to weigh ths cheese (1o not forget that
a well dryed out box, going into the cellar, at sav, 10 -18
pounds will absorb 1-2 pounds cellar mnoist in a couple of
weeks, then you should not credit that for cheese because
the wind on the trip will steal it again, and your box will
not hold out when it comes to the buyer, for that we can
blame the wind, but it is hard on the buyers bank aaccount.
When your cheese is ready for the farmers wagon insists


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