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Filter: County of Dodge
Filter: Subject of industry
| Date: | 1900 |
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| Description: | Visitors, dressed in their Sunday best, contrast with the rough garb of the miners. Left to right, miners were: Charles Kanass, Robert "Beaver" Smith (hold... |
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| Description: | Miners and a mule work outside an iron mine near Mayville. |
| Date: | 1867 |
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| Description: | Birds-eye drawing of Beaver Dam, Dodge Co., depicting street names and street layout, houses, rivers, lakes, and trees. A reference key at the bottom of th... |
| Date: | 1905 |
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| Description: | Caption reads: "Birds Eye View, from cotton mill tower, Beaver Dam, Wis." Two churches are in the background, and there are smokestacks and a water tower n... |
| 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: | 1908 |
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| Description: | Outdoor portrait of Hattie Fels Owen wearing a white suit and hat and sitting in a wicker rocking chair. She is holding a cigar in her right hand. Behind h... |
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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. |
| 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: | 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: | 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: | Brick Cheese derives its name from the bricks used to press the curds. |
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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). |
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| Description: | Cheesemakers remove loaves of Brick Cheese that have been floating in the salt brine tank for 14 hours. |
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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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