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Filter: County of Dodge
| Date: | 1921 |
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| Description: | International 15-30 H.P tractor running an International 28 x 46 thresher on a rural farm. The tractor was purchased by Oscar Krueger in 1920. The threshe... |
| Date: | 1943 |
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| Description: | Field of shocked hemp with stock pile, and the J. Leroy Farmer Hemp Mill in the background. |
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| Description: | View of the Van Brunt plant. The Van Brunt Manufacturing Company began in 1860 when brothers George and Daniel Van Brunt patented a design for a combinatio... |
| Date: | 1923 |
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| Description: | View of what appears to be a water pump powered by an International Harvester stationary engine on the farm of Albert Guenther. |
| Date: | 1937 |
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| Description: | A man stands in front of a 4 can milk cooler with two milk jars in his hands at the Brauer Bakery. Loaves of bread are on a table with a scale, a cake, an... |
| Date: | 1937 |
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| Description: | A man stands by a 6 can milk cooler holding a metal basket of milk jars at the Roland Schrap Dairy Farm. To the right of a door is a cream separator. A win... |
| Date: | 1942 |
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| Description: | International Harvester dealer Albert Karpernich(?), Jr. pins a "MacArthur Week" button on a boy scrap collector. According to the original caption, Karper... |
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| Description: | Widmer's Cheese Cellars, located in in the Wisconsin village of Theresa, has been in the Widmer family since 1922. |
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| Description: | Much of the milk purchased by Widmer's is from Holstein Cattle, as seen grazing in this peaceful country scene. |
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| Description: | After the milk is picked up at the farm, it is stored in tanks that hold up to 25,000 lbs. and is held at temperatures of 38 to 40 degrees. |
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| Description: | The milk is pasteurized for the first step in the cheesemaking process. Milk is heated to 161 degrees, held at that temperature for 15 seconds, and then co... |
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| Description: | Close-up of a container of the frozen cultures which are added to the milk for the development of lactic acid in the cheesemaking process. |
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| Description: | Two men working in a vat that has been filled with pasteurized milk and to which rennet (an extract from a calf's stomach) has been added, which coagulates... |
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| Description: | The milk, after cutting, has been transformed into curds and whey. The curds are comprised of the solids in the milk and the remaining whey is the liquid p... |
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| Description: | Workers are busy filling the stainless steel Brick Cheese forms with curds. |
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| Description: | Each Brick of cheese weighs out at approximately 5 pounds. The general rule of thumb is that it takes 10 pounds of milk to produce 1 pound of cheese. A 5 p... |
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| Description: | After the curds are leveled off in each form, they are turned so that each side of the Brick is pressed. During the course of the day, each form is turned ... |
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| Description: | Brick Cheese derives its name from the bricks used to press the curds. |
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