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
Baer, U. S.
Reasons why every dairyman and cheesemaker should support our association, pp. 84-87 PDF (746.6 KB)
TENTH ANNUAL CONVENTION Reasons Why Every Dairyman and Cheesemaker Should Support Our. Association. U. S. Baer, Assistant Dairy and Food Commissioner, Madison, Wisconsin Wisconsin is a great cheese producing state. It has a larger number of cheese factories than any other state in the Union. It manufactures more than one-fourth of all the cheese made in the United States. No cheese producing district in America of like area produces as much cheese of as many varied styles and types as is today being made within the boundary lines of this state. Wisconsin has all those favorable conditions necessary for the productionof fine cheese of all kinds. The great variety of nutritious grasses, thousands of springs, flowing wells and lakes, containing the purest cold waters, together with temperate summers and unexcelled shipping facilities, all go to place Wisconsin in the lead as a most desirable cheese producing region. Less than a generation ago the southern and southwes- tern portion of the state was given over to an industry, which in its glittering prospects of wealth, lured the ven- turesome spirit from all portions of the globe; and the click of the drill, the boom of the blast and the hustling activity of a mining town all told of the feverish industry that permeated the time. Fortunes were made or unmade in an incredibly short length of time by a lucky or un- lucky stroke as the case might be; but the years have so
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