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Wiwcosin Dairymenws Associtatim 
WISCONSIN SWISS CHEESE INDUSTRY. 
Fred Marty, Browntown. 
When your worthy Secretary informed me that my name 
had been placed on the program, with, Wisconsin Swiss Cheese 
Industry, as the subject, I wondered why such an important 
subject had been assigned to me. I dare to say that this sub- 
ject, or the actual meaning of it, has become an important 
factor in our dairy industry of this state. 
For long years, this branch of cheese has been blooming. 
Our cheese found market everywhere; no distance is too far 
for transportation. The land on which our cheese is made, 
is rolling, small valleys, bluffs, hills, timber, good water, 
fitted in every way, and only, for dairying. 
There was a tinm, not so many years ago, when our dis- 
trict was considered worthless; in the years when the wheat 
began to fail,-not only due to the soicalled chinch bug, but 
our land failed,-it began to suffer for nourishment. Crops 
after crops were taken off, nothing brought, back on the land 
to uphold the fields. Rolling as the land is, the continued 
plowing up, the soil was washed down, and I dare say, had not 
the immigrants brought with them that noble art of cheesemak- 
ing, we could, to-day, compare our noble field with a rocky, 
mountain creek bed. 
But, my deer friends, let us go and take a look over our dis- 
trict. To-day what do we find? Instead of the former, large 
convenient houses, large barns,-you would wonder where 
the feed was taken from to support the number of cattle each 
farmer has. Go and look on the hills, to-day, and take a view 
of the crops when standing. Go and ask a farmer, to-day, 
how much he wants for an acre, and I am sure you will only 
ask him once. 
The method of manufacturing Swiss cheese was brought 
across from Switzerland by the immigrants, in 1845. Little 
of the Swiss cheese was made at first; only enough for their 
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