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Photograph

Moulders Filling their Ladles

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Description: Four workers gather around the malleable iron furnace and fill their ladles. Caption on stereograph reads, "No. 5 Moulders filling their ladles at the mall...
Photograph

Men Working at Furnace

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Description: View of the furnace at Malleable Iron Range Company. Caption on stereograph reads, "No. 4 One side of the Malleable Iron furnace. Note the provision for sk...
Photograph

Partially Constructed Monarch Range

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Description: A partially constructed Monarch range on display. Caption on stereograph reads, "No. 22 A Monarch range partially constructed oven and back-flute in; 'litt...
Photograph

Lower Flue Floor

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Description: Close-up view of the floor to the lower flue. Caption on stereograph reads, "No. 21 The floor to the lower flue and partition between it and the ash compar...
Photograph

A Monarch Back-Flue

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Description: Close-up view of a back-flue. Caption on stereograph reads, "No. 20 Showing the triple-wall construction, malleable iron base, and the asbestos strips that...
Photograph

A Monarch Oven

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Description: A close-up of a Monarch oven. Caption on stereograph reads, "No. 19 A Monarch oven, View from the rear, showing the rear malleable iron oven-frame. Malleab...
Photograph

Engine Room

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Description: View of the engine room at the Malleable Iron Range Company. Caption on stereograph reads, "No. 18 A partial view of the engine room where the electricity ...
Photograph

Workers in Warehouse

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Description: Two workers stock the warehouse at the Malleable Iron Range Company. Caption on stereograph reads, "No. 17 A corner of the warehouse where immense stocks a...
Photograph

Widmer's Cheese Cellars — Milk Storage

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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.
Photograph

Widmer's Cheese Cellars — Pasturization

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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...
Photograph

Widmer's Cheese Cellars — Frozen Cultures

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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.
Photograph

Widmer's Cheese Cellars — Coagulation

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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...
Photograph

Widmer's Cheese Cellars — Curds and Whey

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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...
Photograph

Widmer's Cheese Cellars — Brick Cheese Forms

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Description: Workers are busy filling the stainless steel Brick Cheese forms with curds.
Photograph

Widmer's Cheese Cellars — Brick Cheese Production

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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...
Photograph

Widmer's Cheese Cellars — Forming Brick Cheese

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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 ...
Photograph

Widmer's Cheese Cellars — Brick Cheese

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Description: Brick Cheese derives its name from the bricks used to press the curds.
Photograph

Widmer's Cheese Cellars — Cream Extraction

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Description: There is some cream in the whey, which is extracted by pumping the whey through this cream separator (a Westfalia Centrifuge).
Photograph

Widmer's Cheese Cellars — Salt Brine Tank

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Description: Cheesemakers remove loaves of Brick Cheese that have been floating in the salt brine tank for 14 hours.
Photograph

Widmer's Cheese Cellars — Curing Room

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Description: The Foil Pack Brick Cheese is a surface-ripened cheese. Each cheese is washed with whey to enhance the ripening process, during the week-long stay in the c...

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