Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1906-11-14

pidly TO Iowa, Lafayette, Dane and
Rock counties. The most remarkable
increase has been in these surround.
ing counties, in which the factories
have increased in the last five years
from 1873 to 301. while the estimated
factory output Of Swiss cheese an.
proximates 15.0OO;0O0 pounds.
RiehIand cheddar Region.
The Cheddar cheese industry in the
western portion of the state contin.
ues to center in Richland county.
where it has been developing for
years, but the success there attained
mas led TO the extension of this Ched-
dar cheese section into western Sank
southern Vernon, and northern Iowa
counties. These counties stand ont
promptly as dairy area, and the
growth of the industry is emphasized
by comparison with surrounding
counties, like Crawford. western Yer.
non, and Columbia, in which mo an
parent factory development is occur.
ring.
Lake Shore Counties Still Lead.
The most extensive Cheddar region
In the states consists of the lake
shore counties, where the industry
was originally established, and where
the extension of it has been confirm.
Gus. Although the distinctly lake
shore counties, like Kewaunee. Mani.
towoc, and Sheboygan, seem to have
reached their maximum factory de.
Velopment. the boundaries of this
cheese belt are being steadily pn shed
toward the interior, especially tow ara
the more newly settled regions north.
ward. 1t is highly probable that the
lake shore cheese belt, to whic,,
should now be added Shawano comfy
viii push westward and northward
into Langlade. oconto, and Marathon
counties. Indeed, in Marathon county
already cheese interests are mar
amount.
Brick Cheese District.
wisconsin has two centers in which
foreign cheese is extensively made
BESIDE the Green county district where
Swiss and Limberger are manufactnr.
co. there is large and deyelopine
area with Dodge county as its center
In which brick cheese il madn IN
large quantities. The manufactures 81
TINS peculiar type of cheese began in
Dodge county. but is now EXTENDING
northWard into Fond du Lac and
eastward into Washington counties
Inc rapid growth of the cheese in.
terests in this area is shown bv the
!act that the cheese factories in Dodgo
county alone have increased in the
last nVe years from 102 to 100 This
district listIrlct In conjunction with the Swiss
cheese section in the southern mart Of
the state, makes Wisconsin the fora.
most STATE of the union in the mann.
Iacture of foreign cheese.
PROFESSOR Moore's New Corn.
A variety of corn that yields from,
20 to 100 bushels of shelled corn nor
acre mas been developed at the univer.
slty college of agriculture experinan.
farm by Agronomist Ransom A Moore
rms corn, which is known as wiscon.
SIN No Z, or Silver King, is a truman
OF four years experimentation nv
Professor Moore and shows the posi-.
oliity OF producing phenomenon re-
suits by careful methods of, selection
twenty-five acres of this corn have
Just been harvested on the university
farm, producing rs bushels. shelIed
per acre. The Importance Of this var.
lety is evident when this yield is corn.
pared with the average yield of the
United States, which is only 20 bush.
els or the average of the state If
Wisconsin, which is but SO busheI,
Members of the Wisconsin AgricuItur.
al Experiment association. who, ara
graduates of the short course in agri.
culture, have been growing this corn
under the direction of Professor Moore
on their farms, and have obtained
from 80 to 100 bushels per acre. Last
year 275 graduates OF the short course
In II counties of the state tried Silver
King corn, and reported an average