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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... |
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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... |
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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 ... |
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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... |
Date: | 05 05 1962 |
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Description: | An industrial scene of a foundry with piles of material in a side yard. |
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Description: | Campaign photograph of Clausen in his office at his implement factory. |
Date: | 05 05 1962 |
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Description: | The John Deere farm machinery manufacturing plant. "Bascule" passage between buildings which is raised to let freight cars pass on railroad tracks. |
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Description: | A view down middle of Main Street. In the background is the Hotel Grand, and on the right is a dry goods store. Automobiles and bicycles are parked on the ... |
Date: | 05 1981 |
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Description: | View from behind Don's Gas Station, with tractors displayed on front, on Columbus Street. |
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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