Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1899-10-18

partnsr Of Alexander Mitchell, George
Smith But while all knew him, it
does not appear that he figures in Mad
ison life. Mr.. Mitchell was the legisla-
tive man. Al second cousin Of Mr..
Smith lives in Kenosha. She says:
MIR. Smith was one of the kindest
men that ever lived. Although | was
only his second cousin, yet he cared
for me from the time that / was 3
years old. He gave me my education
and paid ali my bills. | owe to him my
beautiful house. My three brothers
also were educated iii England by him,
and he has always cared for them.
/ have an idea that Mr.. Smith has left
money to the cities Of Edinburg and
Chicago for the erection Of handsome
buildings. He never married, being
true to one woman whom he loved,
but who died while he was on his voy-
age over 10 be married"
Banker smith quit active business
in Chicago when Potter Palmer was
forging to the front as a merchant on
Lake street and Levi Letter was still
a young man OF promise. Marshall
Field. an employee Of Palmer, and
Charles L. Farwell Il clerk of the dead
nonogenar.an.
He leaves q monster estate. Tt will
be a notable will case If there is a con-
test. for Smith is rot an infrequent
name.
Tire Yale Men In Wisconsin.
The eighty-two Yale men in Wiscon-
sin are 10 have a banquet at the Mil
waukee club Friday evening. Oct. II.
~ - tIa fpSf finn nny.fnfplx- for nany
years. that such a reunion has been
held. though nearly all the large cit
les have permanent alumni associa-
tons. OF the Yale men in Wisconsin.
twenty-three are from the theological
seminary. OF these eighteen have
come out in the past fourteen years
younger men. President Eaton of Be
lott was a ~'.theologue'' close of 1876.
Rev. S. i. Wilder of GAINESVILLE, now
of Delavan. was of the same class. The
only honorary Yale degree in the state
is the LII d" that the institution
gave Professor o. II. Carpenter of
Madison in 1874. Professcr Carpenter
is the venerable county Judge of Dane
and long Of the law school.
There are eight graduates of the
Yale law school in Wisconsin, among
them Chester p. Cleveland of Oshkosh;
Peter Doyle of Milwaukee, and Frank
]. Lawler Of the Prairie du Chen
family. There are only two gradutes
of the Yale medical school, n being
Professor w. s. Miller of the state
university.
The committee in charge of the din
ner is Messrs. Flanders of Milwaukee,
robert Kelly of Superior, Senator J..
NJ. Whitehead of GAINESVILLE, G. w.
Burton, the Lacrosse banker; Grant
Fite.., cashier of the National Ex-
change bank, Milwaukee; and G. II.
| George, 495 Juneau place, Milwaukee,
who is secretary. The Inauguration of
Yale's new president, Arthur Hadley,
occurs at New Haven Oct. Is.
Fancy Cheese Made in Wisconsin.
Professor John w. Decker, the
cheese expert, who leaves Madison to
go to the agricultural school of Ohio at
S1,400 salary, is widely known by the
farmers of Wisconsin. He has a close,
personal hold on the boys" whom
he has trained to manage creamerieS
and cheese factories. Incidentally, he
is an earnest worker in the college Y.
NJ. C. A. work. He will be missed.
From a recent address by Mr.. Deck
er il appears that there are, besides
the cheddar cheese, four kinds of
cheese made in Wisconsin, and termed
foreign" cheese. The four kinds are
the Swiss, brick. Limburger. and
Edam. With the exception of the last
mentioned cheese, the business is so
extensive as to be really as much
American as the American cheddar
cheese. -Four hundred carloads of
cheese, amounting to about 100000
pounds, were shipped out of Monroe
the past season. and the amount made
IN Dodge and other counties will prob.
ably bring the amount up to Ii, 100000
pounds. Green county is the great
Swiss cheese county of the state. In
this county nearly all of the drum
Swiss" or ''round Swiss" cheese, is
made and considerable block cheese.
Professor Decker says of the Edam
brand: I'VE can make just as good or
even better cheese than the Holland
ers. for we have richer, better milk.
They have a cool, moist climate, which
is all in their favor, for Edam cheese
should be cured at about 60 degrees
II. If we can keep the temperature
Of our curing rooms right and then do
not get in too big n hurry for returns
and sell the cheese. we in Wisconsin
can compete with the foreign article.
N. Simon st Neendh has made some
that were dne."
ORLANDO BURNETT.
Consumption.