This is just the beginning! Our collection holds over 300 years of history, including rare newspapers, obituaries, marriage records, birth records, and so much more—most of which you won’t find anywhere else!
Cooling Air For Cheddar Curing Rooms In Wisconsin Study
Professor F J King at Wisconsin experiment station outlines methods to maintain 60 to 65 degree curing rooms with proper moisture. Deep well cooling and ice-assisted ducts are discussed, including a Colby Wis case with a 34 degree well and venting to boiler stacks for draft.
MENTIONED IN THIS ARTICLE
F. J. King
Wisconsin Experiment Station
Wisconsin Dairymen's Association
Wisconsin
J. F. Steinwand
Colby
Wis
Alyice