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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
(1935)

Broughton, C. E.
Address,   pp. 60-64 PDF (1.2 MB)


Whiting, E. B.
President's annual address,   pp. 64-66 PDF (738.0 KB)


Page 64


64      WISCONSIN CHEESE MAKERS' ASSOCIATION
end we will come out of this depression. Our unemployed will be em-
ployed again, the slack as a result of the machine age will be taken up
through shorter hours, and when it is all said and done we will be
looking forward to a happier day in the United States, and a happier
day in Wisconsin.
PRESIDENT'S ANNUAL ADDRESS
BY E. B. WHITING
Mr. Chairman, Ladies and Gentlemen, Members of the Wisconsin
Cheese Makers' Association: It is my desire to bring before you, as
briefly as possible, a few of the things which have been accomplished
the past year, and also to give you a very few suggestions which I be-
lieve should be done for the good of the dairy business of this state,
and especially our part of that, which is cheese.
As we all know, in union there is strength, and I believe the twenty-
eight different sectional associations which have been formed up to
this time, and all affiliated with this, the mother association, can and
will do more to keep the interest of the cheese maker at high pitch, all
of the time, than any other one thing, and I hope that in the future
there may be more of these branches formed.
The problems are not the same in all sections of the state. These
associations meet and discuss the things that arise in their immediate
vicinity, and they are then better able to bring the matter in a more
concentrated way to this body for action.
Another thing of great importance which has pleased me greatly, is
the quality program put forth in all of these branches. It has been
said many times before, but nevertheless, it is still true, that if we
intend to keep the supremacy in both quality and quantity in this
great state of ours, we must continue to put forth every effort to bet-
ter the quality of our cheese. Other states are now in the cheese busi-
ness to stay, and we must keep one step ahead of them all of the time.
It would please me to have a wider spread in price between state
and standard grades than at present, which would, in time eliminate
the poor or careless cheese maker that we still have with us.
Some foreign countries require that an apprentice even in a retail
meat shop, must have at least three years experience before they may
run a meat shop for themselves or any one else, and I believe it would
be a good thing for the industry to extend the eighteen months that
an apprentice must now serve to at least two years, before he could
get a cheese makers license.
National Cheese Week has been a great factor in helping to increase
the per capita consumption of cheese as well as to keep the name of
the product before the public. It is to be hoped this will continue from
year to year and that every person interested in the dairy business
will continue to do their part and boost.


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