Swiss in Wisconsin

Swiss in Wisconsin

Author: Frederick Hale

Publisher: Wisconsin Historical Society

Published: 2013-03-28

Total Pages: 78

ISBN-13: 087020551X

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As the Föhn blew the first breaths of spring into the Alps in March 1845, two Swiss men embarked on a circuitous voyage that took them from the impoverished canton of Glarus in eastern Switzerland to the hills of southern Wisconsin. Their mission: to select and purchase a tract of land to which the Swiss government could dispatch part of its excess population. With subscriptions from prospective emigrants totaling about $2,600, Nicholas Dürst and Fridolin Streiff ultimately purchased 1,280 acres of timber and prospective farmland in Green County—land fellow immigrants declared “beautiful beyond expectation,” offering “excellent timber, good soil, fine springs, and a stream filled with fish.” Thus began the colony at New Glarus, Wisconsin, perhaps the most distinctively Swiss settlement in the United States. A mere five years later, Wisconsin boasted 1,224 of the nation’s 13,358 Swiss immigrants. In this concise introduction to the state’s Swiss settlers, Frederick Hale traces the catalysts for Swiss emigration, their difficult journeys, and their adjustments to life on Wisconsin soil. Updates for this expanded edition include additional historic photographs and the selected writings of John Luchsinger, who settled at the Swiss colony at New Glarus, in 1856.


Casper Jaggi

Casper Jaggi

Author: Jerry Apps

Publisher: Wisconsin Historical Society

Published: 2008-03-07

Total Pages: 98

ISBN-13: 0870203924

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Have you ever wondered why Swiss cheese has holes? You'll find out in this story about a Swiss cheese maker named Casper Jaggi. Casper Jaggi was only six years old when his father taught him how to make cheese in the Swiss Alps. In 1913, Jaggi left Switzerland in search of new opportunities in the United States. Like many other Swiss, he settled in Green County, Wisconsin, where the rolling hills dotted with grazing cows reminded him of home. Jaggi was one of the many European immigrants who helped establish Wisconsin's reputation for delicious cheese. The artisan cheese makers crafting award-winning cheeses today are continuing this rich tradition in America's Dairyland.


The Wisconsin Frontier

The Wisconsin Frontier

Author: Mark Wyman

Publisher: Indiana University Press

Published: 1998-08-22

Total Pages: 360

ISBN-13: 0253027926

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This “highly readable, balanced account [tells] a fascinating story of the gains and perils, ebbs and flows that characterize the American frontier saga” (Western Historical Quarterly). From seventeenth-century French coureurs de bois to lumberjacks of the nineteenth century, Wisconsin’s frontier era saw thousands of settlers arriving from Europe and other areas to seek wealth and opportunity. As this influx began, Native Americans mixed with the newcomers, sometimes helping, and sometimes challenging them. While conflicts arose, the Indigenous peoples also benefited from European guns and other trade items. This captivating history covers nearly three hundred years of Wisconsin history, from before the arrival of Europeans to the beginning of the twentieth century. It reveals the conflicts, defeats, and victories of the people who made Wisconsin their home, as well as their outlook on the future at the beginning of the twentieth century.


Wisconsin Cheese

Wisconsin Cheese

Author: Martin Hintz

Publisher: Rowman & Littlefield

Published: 2008-02-26

Total Pages: 275

ISBN-13: 0762751967

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Breads, salads, pasta, fondue, quesadillas, pizza, and quiche are our favorite comfort foods. And all have something in common—they're better with cheese! Multimillion-dollar marketing campaigns and international awards (not to mention those infamous Cheeseheads) have made Wisconsin cheese famous. That heritage is celebrated in this book that includes more than 100 recipes, cheesemaking (and eating) history and trivia, suggested wine pairings, a source list of fine cheese retailers, and much more.