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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)

Baer, U. S.
Reasons why every dairyman and cheesemaker should support our association,   pp. 84-87 PDF (746.6 KB)


Page 85


SOUTHERN WIS. CI1EESFMAKERS' & DAIRYMEN'S ASS'N. 85
slippe(l by and the ever-changing hand  of destiny  has
transformed the scene. While we still have the jigs. smel-
ters and refineries, we also have the factories and  the
farms, the cheese vats and the churns, which are producing
the greastest revenues of the country, and Babcock test
instead of the assay is largely determining the wealth of the
products. The cow is today doing far more for the state
than all the mines put together, and the local cheese fac-
tory and creamery are the stamp mills that bring out the
value.
Yet a little while with the same devastation of the
magnificent forests  of Wisconsin, and our lumber kings
will be no more; and left behind all through the northern
and central portion of the state will be a pathway strewn
with a range of stumps left bleaching in the summer sun,
to be transformed into meadow  and pasture lands teem-
ing with flocks and herds; a landscape to be dotted with
creameries and cheese factories; and from abandoned lum-
ber camps and former timber districts are to abound pros-
perous farms and homes with the advantages of education,
lectures and social life, fitting the people for the highest
offices of American citizenship.
Wisconsin's success in cheese-making is mainly due to
things: In the first place, of recent vears every effort has
been brought to bear in raising the standard of excellence
to the highest point. This has been accomplished primar-
ily by the early field work of the  state dairymen's asso-
ciation, the teachings of our dairy school, the influences
coming out of the annual meetings of our various dairy
associations, and the rigid inspection, counsel, advice and
numerous prosecutions accorded alike to patrons and to
cheesemakers and buttermakers of cheese factories and
creameries, by the the Dairy and Food Commission.
In the second place, all adulterated or fraudulent
cheese of every kind is absolutely prohibited and excluded.
The best, and none but the best, fitly expresses our motto.
The result is that we have established a good name for


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