Medford, WI

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Medford, WI – Early 1920’s

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1902: Gottfried and Rudolph purchase for $5,500 property from Fredrich and Augusta Ott in Medford, Taylor Co “The South West Quarter of Section number thirty-four (34) in Township number Thirty one (31) north, of Range two (2) east, containing 160 acres more or less according to Government survey.”

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NOT SURE IF THESE ARE OURS
The Post-Crescent
Appleton, Wisconsin
Saturday, 21 September, 1907
pg 8
Cheese Premiums.
The dairy awards to state fair winners have been announced. P.H. Kasper, of Welcome takes third premium on Cheddar cheese, $20; and John Baehler of Seymour, fourth on flats and daisies, $40. A.T. Peterson of Appleton, was 13th on flats, his premium being $15.33. On Young Americas H.J. Stacker of Dale was eleventh, premium $4.

Green Bay Press-Gazette
Green Bay, Wisconsin
Wednesday, 2 October, 1907
pg 7
Cheese And Butter Scores Tabulated
Returns from State Fair of Especial Interest in Brown County.
Exhibitors from This District Well Up in Quality of Their Entries—Largest Entry of Cheese and Butter Ever Recorded.
Brown county as a cheese producing district and Green Bay exhibitors of butter and cheese at the state fair being particularly interested in the scores obtained at the recent exhibition, the Gazette prints, in full, a table of standings as given in the report of Matthew Michels in charge of the state fair scoring department.
The exhibits of butter and cheese were the largest ever seen at the state fair and the following table gives an excellent idea of the quality of Brown county’s product where exhibitors from this vicinity placed their entries in competition.
Highest score of all entries in butter 93.00
Lowest score in all entries in butter 89.00
Average score of all entries in butter 92.83
Highest score of all entries in cheese 99.25
Lowest score of all entries in cheese 87.50
Average score of all entries in cheese 94.18
Highest per cent moisture in butter 17.0
Lowest per cent moisture in butter 9.0
Average per cent moisture in butter 13.6
Highest per cent moisture in cheese 37.6
Lowest per cent moisture in cheese 33.0
Average per cent moisture in cheese 34.4

CHEESE
Cheddars.
Math. Meyer, New Holstein 96.33 $20.00
John Vogt, Fremont 96 15.00
P.H. Kasper, Welcome 95.58 12.00
O.A. Kielsmeier, Manitowoc 95.25 10.00
J.G. Kennedy, Metz 94.15 7.00
R. Nauman, Two Rivers 92.75 5.00
M.A. Koehler, W. Bloomfield 92.16 4.00

Flats and Daisies.
A.L. Bennett, Clinconville 97.83 50.00
Second and Third tied—
R. Ganschow, Bonduel 97.16 43.50
H.W. Priege, Kewaunee 97.16 43.50
Jacob Baehler, Seymour 97.08 40.00
Fifth and sixth tied—
John Vogt, Fremont 96.83 36.50
Edward Wunsch, Haven 96.83 36.50
R. Conrad, Mineral Point 96.33 30.00
Ninth to twelfth tied—
G.W. Bean, Green Bay 96.25 23.75
Fred Bauer, Chilton 96.25 23.75
P.E. Cranston, Soldiers’ Grove 96.25 23.75
J.L. Zethren, Marion 96.25 23.75
Thirteenth to fifteenth tied—
L.J. Blanik, Kewaunee 96.16 15.33
A.F. Peterson, Appleton 96.16 15.33
A.J. Schulte, Hilbert 96.16 15.33
Sixteenth and seventeenth tied—
Oscar Kramer, La Crosse 96 9.00
Louis Novotney, Grimms 96 9.00
O.A. Kielsmeier, Manitowoc 95.01 6.00
E.V. Sigglekow, Cleveland 95.83 4.00
John Hoeppner, Marion 95.75 2.00
H.E. Austin, Boscobel 95.33
Ernest Boll, Sheboygan 95.25
J.F. Bachmann, Freemont 95.33
H.E. Baumann, Merrill 93.83
A.T. Bruhn, Spring Green 92.83
Chas. W. Beeman, Viola 94.33
J.O. Batchelder, Eden 92.66
C.W. Baetz, Campbellsport 93.75
A.H. Blanek, St. Cloud 94.16
S.D. Cannon, Appleton 95.66
Jno. Carlson, Boscobel 95.16
C.H. Chandler, Mineral Pt. 93.16
E.A. Duveneck, Manitowoc 93.25
M.G. Douma, Cleveland 94.16
J.A. Fuller, Lancaster 93.33
C.J. Fokett, Reedsville 94.33
Owen Failey, Black Creek 94.50
W.D. Fecker, Kiel 93.58
Ernest Fischer, Plymouth 92.83
A.W. Finstad, Forestville 92
Otto Freund, Hilbert 94.16
F.A. Gaedke, Luxemburg 94.83
Jno. Grootemont, Brillion 95
Adam Gerlach, Elkhart 93.66
C.E. Goodrich, Lone Rock 92
O.F. Greunke, Clintonville 93.16
Will Germain, Rice Lake 95.16
B. Griese, Black Creek 94.66
M.J. Gregorius, Appleton 94.08
Geo. G. Gunn, Mineral Pt. 93.58
A. Grimm, Fremont 93.41
Wm. Ganshow, Bonduel 93.33
William Haag, Garnet 93.33
F.S. Haddler, Colby 94.33
Bert Jenks, Kilbourn 90.83
Jno. Jensen, Wonewoc 90.66
A.C. Koopman, Pt. Wash. 95.41
F. Kleiner, Hortonville 95.58
J.E. Kriewaldt, Embarrass 95.33
P.H. Kasper, Welcome 95.66
S.M. Kelly, Cazenovia 94.50
O.A. Kielsmeier, Manitowoc 95.91
J.G. Kennedy, Metz 94.16
M.A. Koehler, W. Bloomfield 92
A. Kolpack, Regina 92.50
P.W. Knudson, Cazenovia 93
Adolph Klessig, Cleveland 94.50
J.H. Klessig, Fredonia 94
C.F. Krueger, Augusta, Kas 90.83
E.E. Lindner, Chilton 92.91
J.B. Linzmeyer, Angelica 93.91
M. Lyons, Frazer 94.16
Anton Loehr, St. John 95.58
W.C. Lindow, Plymouth 94.91
E.B. Mayhew, Greenbush 95.50
A.F. Marten, Larsen 93.66
Chas. B. Moore, Edmund 91.50
G. Moenning, Sheboygan 94
A. Mueller, Hayton 94
Math. Meyer, New Holstein 94.41
Herman Mull, Reedsville 95.50
M.H. Martin, Larsen 94.66
Geo. Nichols, Angelica 94
Robt. Naumann, Two Rivers 91.16
C. Pichart, Muscoda 94
Oscar Petersen, Bonduel 91.25
A.L. Pasch, Green Bay 93.33
A.F. Peterson, Appleton 96.16
A. Peroutky, New Holstein 92.50
N.E. Possley, New Holstein 93.08
Franklin Pautz, Bonduel 94
A. Plutz, Seymour 94.25
A.J. Pieper, Campbellsport 94.75
H.F. Pieper, Eden 94.25
G.W. Randle, Spring Green 94.66
Otto H. Rhoda, Manawa 94.83
Louis Rank, Manitowoc 92.66
B.W. Redel, Rich. Ctr. 92.16
F.C. Reinhart, Allenville 93.75
N.L. Ropp, S. Kaukauna 93.16
Nic Rottier, Dodgeville 92
B.J. Rego, Cazenovia 93.66
A.R. Radtke, Leopolis 93.75
H. Sonnebend, Sherwood 92.66
R.E. Seburn, Monfort 93.33
R.F. Schulte, Plymouth 95.25
H.L. Schmidt, Marion 93.50
A.H. Schlueter, Marathon 90.16
Emil Shimek, Reedsville 94.66
H.A. Sterns, Highland 91.91
T.W. Schreiber, Kiel 91.91
W.P. Staren, Dodgeville 93.41
Roy Springer, Fremont 94.75
Adam Schmilzer, Avoca 95.16
E.G. Swigel, Avoca 94.33
W.A. Tess, Mishicott 90.25
Leonard Tracy, Viola 94
T.A. Ubbelohde, Glenbeulah 92.83
H. Verhulst, Oostburg 94.16
G. Vogt, Fremont 95.50
J.A. Van Epps, Fremont 95.41
G.F. Wilcox, Byrds Creek 93.66
Pat Wallace, Hortonville 94
Fred Wright, Neenah 95
Chas. H. Good, Viola 93.66
Gently Dairy Co 94.83
Jos. Youna, Boscobel 95.66
W. Zlab, Two Rivers 92.75
J.J. Stocker, Dale 94.91

Young Americans and Longhorns.
William C. Lindow, Plymouth 97.08 30.00
Second and third tied—
O.A. Kielsmeier, Manitowoc 96.83 23.50
Ed Wunsch, Haven 96.83 23.50
R. Conrad, Haven 96.66 20.00
Fifth and sixth tied—
M.G. Douma, Cleveland 96.41 16.50
Otto Freund, Hilbert 96.41 16.50
Seventh to ninth tied—
Ernest Boll, Sheboygan 95.00 10.00
M. Rhode, Sr., Timothy 95.00 10.00
T.W. Schreiber, Kiel 95.00 10.00
Ed Maedke, Stanley 93.83 6.00
J.J. Stocker, Dale 93.66 4.00
H. Verhuist, Oostburg 93.16 2.00
A.A. Brandt, Plymouth 93.08
W.D. Fecker, Kiel 94
F.J. Harder, Hilbert 90.16
J.A. Hernke, Hilbert 92.16
H.A. Kalk, Plymouth 94.25
Robt. Naumann, Two Rivers 93.16
N.L. Ropp, S. Kaukauna 94.33
Louis Rehm, Elkhart 90.50
Fred Seefeldt, Humbird 92
T.W. Schrieber, Kiel 92.50

Print Cheese.
M.J. Wagner, Osseo 94.91 10.00
Wm. Sohrweide, Chilton 94.08 7.00
Oscar Knudsen, Montfort 94.00 5.00
Leo Geimer, Mishicott 93.66 3.00
P.E. Geimer, Mishicott 93.83
A.J. Oleson, Montfort 92.50

Brick Cheese.
A.F. Westphal, Neosho 99.25 $25.00
Arnold Aebi, Greenwood 99.00 20.00
R. Ganschow, Bonduel 98.75 18.00
Frank Spars, Hartford 98.50 16.00
Eighth and tenth tied—
Christ Bigler, Clayton 99 13.00
Albert Huesser, Monroe 98 13.00
Stauffacher & Roth, Monroe 97.25 10.00
Eighth and tenth tied—
E.R. Ebert, Juneau 96.50 6.00
Louis Hasse, Oak Grove 96.50 6.00
Wm. Sieger, Chaseburg 96.50 6.00
Emil L. Roll, Kekoske 95.50 2.00
C. Andregg, La Crosse 95
H. Bilgrien, Iron Ridge 95
C.F. Brinkman, Coon Valley 92
S.G. Indermuhle, Mayville 93.50
Oscar Kramer, La Crosse 96
G. Muehleisen, Alma 95
A.L. Noll, Beaver Dam 92.50
W.C. Stieger, La Crosse 92

Swiss Cheese.
Jacob Marty, Brodhead 99.25 30.00
John Wehinger, Woodford 99 25.00
H. Schoeffer, Hollandale 97.75 20.00
Sam Erb, Mt. Horeb 96.50 10.00
Sixth tied—
J.H. Elmer & Son, Monroe 96 3.50
Gottfried Vogel, Mr. Horeb 96 3.50
X. Buholyer, Woodford 95.50
J.F. Mani, Barnfeld 91
Alois Mathis, S. Wayne 93.50
Alb. Poole, Darlington 93
Emil L. Roll, Kekoskee 94
Fred Pets, S. Wayne 93.50

Limburger.
J.H. Elmer & Son, Monroe 96.50 20.00
Jacob Senn, Belleville 96 15.00
Stauffacher & Roth, Monroe 93 12.00
John Altman, Mineral Pt. 92.50 10.00

CREAMERY BUTTER.
Twenty Pound Tubs.
C.B. McCormick, Bancroft 98 $50.00
A.E. Woodstock, Janesville 97.75 48.00
L.P. Holgerson, Troy Center 97.50 46.00

and there is more…

Appleton Evening Crescent
Appleton, Wisconsin
Tuesday, 15 August, 1911
pg 1
The World’s Largest Cheese Made Today
Over 144,000 pounds, Seventy-Two Tons, or 18,000 Gallons of Milk Furnished by Over 1,300 Farmers, From 8,000 Cows, Made Into Curd at Thirty-Two Local Cheese Factories and Placed in an Iron Hoop Eight Feet in Diameter and Five Feet High—-The Gigantic Cheese Will Weigh 12,000 Pounds or Over Six Tons.
An American cream cheese, which will weigh something over 12,000 pounds, or six tons, was successfully made here to-day by Nicholas Simon, the noted cheese makers and thirty experienced helpers.
The gigantic cheese, which is three times larger than the biggest cheese every before manufactured, was made for the National Dairy exposition which is to be held in the International Live Stock amphitheatre, the largest structure of its kind in the world, in Chicago, Oct. 26 to Nov. 4.
For several weeks, Mr. Simon and his son, N. Simon, Jr., have been busily engaged preparing for the manufacture of the world’s greatest and largest cheese, and so carefully had they worked out the most minute details there was not a hitch in the work this afternoon.
The cheese was made on a platform in front of the big concrete warehouse, out in the open air, and the Selig Polyscope company of Chicago, one of the largest moving picture concerns in the United States, took 2,000 feet of films or approximately 24,000 moving pictures showing the process of manufacturing the big cheese.
These photographs or moving pictures were taken under contract with the department of agriculture of the federal government, and will be exhibited to at least 5,000,000 people and will then be purchased by the government and placed on file in Washington.
The statistics of this big cheese are beyond belief. All the milk from over 8,000 cows for one day, and furnished by over 1,300 farmers of Outagamie county, within ten miles of Appleton, went into the giant cheese. The curd was furnished by thirty-two of the most up-to-date and sanitary cheese factories.
It is estimated that the cows producing the milk are worth at least $1,000,000; the dairies are worth fully $10,000,000. It took over 1,600 men to do the milking, and 144,100 pounds of milk, over seventy-two tons or over 18,000 gallons of the richest and purest milk obtainable from the finest registered Holstein, Guernsey and other breed cows in the country, was put into the cheese, or was required to produce the curd.
In addition to the milk, which had been specially cared for by the more than 1,300 farmers, it took over 480 pounds of Wyandotte salt and thirty-one pounds of Marschall rennet extract to produce the curd, but not an ounce of coloring was placed in the cheese.
The hoop and press made for the cheese were especially designed by Mr. Simon and made in Appleton. The cheese hoop is of galvanized iron, eight feet in diameter and five feet high. Twelve heavy steel bands, twenty-four feet long, were placed around the hoop and were necessary to make it withstand the enormous pressure obtained by the immense jack screws placed on the ends of “followers,” and pressing against the frame.
Four heavy oak timbers below the hoop and as many above, bound together by twenty heavy steel bolts, five feet long, formed the frame that was built upon the lines of the old style upright screw press. The “followers” or ends, were four thicknesses of two-inch oak boards, or eight inches thick. The hoop alone weighed nearly 3,000 pounds.
Heavy iron tampers were used to pack the curd, and when it was all in, it filled the hoop to the rim and did not press down more than a few inches. The bandage was made of heavy cotton cloth, six feet wide, and it was put on double and fitted the hoop like a glove and it required over forty yards to cover the cheese.
When completed and placed under the press, the cheese was taken into the Clack warehouse, a house-mover being required to move the enormous cheese. It is said there is not a cold storage plant in the country which could care for the cheese and it will be necessary to build a special refrigerator about it to preserve the cheese until time to ship it to Chicago in October and then it will bake a specially equipped car to transport the mammoth cheese to the place of exhibition.
The cheese was not made as a money-making proposition. It was ordered by the National Dairy Show association which is purely an educational organization representing the dairy interests of over $1,000,000,000 in this country, and the mammoth cheese although built for exhibition, will be entered into competition with the best American cheese made in Minnesota, Illinois, New York and other great dairy states, and is guaranteed by Mr. Simon to be of the finest quality.
Some idea as to the size and value of the six ton cheese may be had from the fact that the ordinary American cheese weighs about sixty pounds, this cheese weighs 200 times as much as the ordinary cheese, and at 25 cents per pound this cheese would be worth $3,000.
The curd for the mammoth cheese was furnished by twenty-eight Outagamie county cheese factories, three from Brown county and one from Winnebago county, the name of the factory, the cheesemaker, location and number of pounds of milk furnished follow: