Wisconsin Cheese Makers' Association / Proceedings of the Wisconsin Cheese Makers' Association forty-third annual convention November 14, 15, 1934 assembled in the Eagles Auditorium Sheboygan, Wisconsin
Kopitzke, L. E.
Response to address of welcome, pp. 14-16 PDF (687.8 KB)
Report of the auditing committee, p. 16 PDF (228.5 KB)
Financial report of the secretary, pp. 16-17 PDF (453.4 KB)
16 WISCONSIN CHEESE MAKERS' ASSOCIATION I also want to take this opportunity to congratulate the Depart- ment of Agriculture and Markets for the work they have done to help increase the consumption of cheese and other dairy products in the past year. Wilbur G. Carlson who has had charge of the advertising has done some very constructive work along that line, and I do not think his efforts have been in vain. REPORT OF THE AUDITING COMMITTEE MI. Pwrus8: We, the auditing committee, have examined the secre- tary and treasurer's books and found them to be correct. JOHN PrT=8 AND WALTU SCHMIDT. President Whiting: We will now have the financial report of our Secretary, Mr. Sammis. FINANCIAL REPORT OF THE SECRETARY Ma. SAMMIS: Mr. President, I am glad to see members here from a distance. Wherever we meet, everybody in the county will be there, but the fruitful thing is to have many members present from all over the state. I would like to remind you who are here from various counties that tonight at six o'clock we have dinner at the Foeste HoteL The purpose of that dinner is to discuss new methods and plans for the growth of the branches and I hope that officers and representatives of all branches will be at that supper tonight at six o'clock and take part. Bring your ideas, and learn from the other branches what ideas they have. Two years ago you voted that this Association recommend that cheese makers in every county should organize local branches, to meet monthly, to discuss the local and state-wide matters of importance. Your officers carried out your wishes and you now have 29 branches. Nearly all of them are quite prosperous. One or two very seldom report and we can't tell whether they are dead or alive. But the great majority of the branches send in reports promptly and you get them in your news letters and know all about them. The news let- ters were started as a means of keeping branches in contact with each other. During past years up to this last year, you have had all this work done at no cost to you. The State paid for part of it. The Legislature presented you with six hundred dollars cash. The Dairy Department of the University told the members of its staff to help the Association, to help the cheese makers, and to do anything they could for them and do it at State expense. You doubtless recall that our friends downstairs who occupy the booths pay in money. The facts are summed up, that for every dollar the cheese maker pays in, other people, in the past, have contributed five dollars, for the work of this Association. At the last convention I reported that I would be glad to visit any branches that requested me to do so. I received eighty requests to
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