National Geographic : 1937 Jul
ON GOES WISCONSIN In Milwaukee one of the most note worthy metal-working establishments is that of the A. O. Smith Corporation. This firm has attained such proficiency in the science of welding that oil-cracking vessels of a size formerly thought impos sible are being made in Milwaukee and in stalled in lands as distant as steamy Java. Pipe-line pipe, coated with flexible, corro sion-resisting glass, can be turned out at the rate of ten miles a day. Automobile frames, too, are produced, on an "automatic" which is one of the marvels of the mechanical world. Every eight seconds, out rolls the completed article. The riveting of these frames is a sight fit to raise the hair on any scalp. Into the assembled frame the hundred-odd vari ous rivets are fed with one blast of com pressed air; it then runs the gantlet of a series of crablike robots that advance upon it with smooth suddenness, bend over, grip it, and head the rivets with one fiendish pinch of their steel jaws. A famous Milwaukee industry is brew ing; the city boasts four breweries of na tional importance. Pabst's, to mention but one, favors a thirsty public with 1,300 bottles (or cans) a minute, not counting the more abundant barreled beer. The beers of La Crosse and Manitowoc also command national markets (Plate XII). And as the frequenters of the Rhine fairs compare the wines of various vine yards, so do hoar-headed Wisconsin con noisseurs compare the brews of Two Rivers, Fort Atkinson, and other local favorites. Mineral waters come principally from the springs of Waukesha. White Rock, bottled there in an up-to-the-minute plant amid lawns and gardens wantonly sprinkled with White Rock water, is shipped to all quarters of the globe. CHEESE PURVEYOR TO THE NATION This one State provides the Nation with three-fifths of its cheese. The New Glarus region (whose present-day center is Mon roe) produces 70 per cent of our Swiss cheese (Color Plate V). National cheese prices are largely set in little Plymouth. To see a Switzerland-trained technician washing 250-pound Swiss cheeses in some Monroe "warming room" and rubbing them with salt-the process is repeated every 36 hours for several weeks-reminds a visitor of the care given champagne in the caves of Reims. One Wisconsin specialty, Colby cheese, bears the name of the town where it was first produced. Mild but not sissy, it pro vides the ideal third in the trio of cheese, rye bread, and Milwaukee beer. To be at its best, it must be fresh. Quite another matter are the Italian type grating cheeses of Campbellsport. These, to be at their best, must have been aged at least two years. As decentralized as this dairy industry is the canning of vegetables and fruits. Sturgeon Bay is famous for its cherries, for example. And since Wisconsin grows and packs about half of the United States pea crop, pea canneries are almost as com mon as filling stations. LAKES AND WOODS LURE VACATIONISTS The annals of Wisconsin's pioneer times are full of picnics and outdoor fun; and the duck hunter of modern Wisconsin, while the first snowflakes of fall drift into his blind in the reeds, is the inheritor of that old delight. But his outdoor world he is glad to share: it is quite roomy enough to hold him, and others, too-Chi cagoans tired of hot brick walls, dwellers of the lakeless prairies, fishermen anxious to feel the rod twitch in their hands. Fine landscapes characteristic of vari ous parts of the State are preserved in 18 State parks and five State forests. There is the simple charm of New Glarus Woods, and the believe-it-or-not wonder of Copper Falls State Park near Mellen, where a red, rocky canyon has a waterfall pour inginateachend,asifitwereaPaul Bunyan bathtub that never filled up. Trempealeau-"the Mountain-soaked-in the-Water"-preserves a generous slice of Mississippi River scenery in Perrot State Park. On Lake Michigan are the sand dunes, pines, and twinflower banks of Terry Andrae State Park. Devil's Lake, most visited park of all, was given its name in prehistoric times by Indians who grew goose-pimply at the voice of its echoing precipices. Wisconsin has lakes of all kinds. There are the field-girt sunny ones of the St. Croix tier of counties, and the pine-girt ones of the North Woods. There is Lake Geneva, with its palaces and its religious confer ences, and Lake Winnebago, where the young bloods of Oshkosh tear down the wind in that reckless sport, iceboating (page 28).