Page 70

70            TENTH ANNUAL CONVENTION
Packing and Marketing Cheese
Joe Williman, Monroe, Wis.
It is my asperation, that a man in his capacity of work
should (1o his best, also in part to his fellow workers, any-
thing that might assist them in bettering the better work.
Upon those principals, I base my talk to you.
Mr. Davis has so ably shown to you this forenoon,
that by the present high prices of land we must do the
most exhaustive farming. The resolutions adopted by the
association this morning have partly taken the wind out of
my sails at the same time they have 'backed my argument,
because they have shown the very need of what I have to
say.
Why I have chosen to talk on preparing cheese for the
market, my past and present experience has shown me that
it is the point that needs a decided improvement. My talk
will therefore be more in the nature of a criticism than in-
structive form, with the intention to bring before you
things that seem to be largely overlooked and neglected.
You might question me, is there anything in the line of
cheese that needs improvement, when cheese demands such
fancy prices. 1 question you, can we maintain it without
special effort. Comfirming my experience, I must say I
started 35 years ago in the mother cheese country, Switzer-
land, very rude were the facilities and utensils in the line of
cheesemaking when I began, but just the same we had
a hatchet, a saw and drawknife, which has seemingly
disappeared in ruanv factories of today, judging by the
looks of the boxes and tubs in the market.