History of the
Marty's
(Editor's
Note: Typed, hand corrected, and signed by: C. M. Sr., 1936; spelling
and punctuation is that of C. M. Sr. See
the original document below.)
Jacob Marty, father of Carl Marty, Sr., was the son of a farmer and
heavy milkproducer in the valley of the river Emme in Canton Bern,
Switzerland, or Emmenthal, and learned Swisscheese making in the fifties
of the last century. He followed the trade in his homeland until
1883.
His younger brother, John Marty, followed the same trade and emigrated
in 1879 to Finland, being called there by the manager of a large feudal
estate to introduce Swisscheese making in that country. However,
after a few months of stay there he contracted pneumonia and died.
Jacob Marty was one of the founders of the "Schweizerische
Milchzeitung" in Schaffhausen, a dairy-journal, which to-day after
some 60 years is still the leading organ in its line in
Switzerland. In 1883 he emigrated to America and made Swiss cheese
in Tuscarawass County, Ohio, until 1885, when he pushed on to the then
awakening Swiss cheese land Green County in Wisconsin. He worked
at his trade until old age compelled his retirement and he died in
Monroe, Wis., in his 81 year.
His large family followed him to America in two sections, the first in
1886 and the second in 1887. Amongst this last troup was Carl
Marty, Sr., then 13 years of age. All the boys of the family
followed the Swisscheese making trade and done their share in the
development of Cheese factories and the Swiss cheese industry in
general. The oldest brother, Jacob, established the first Swiss
cheese-factory in Green County, equipped along the modern line of using
steam and mechanical stirrer and Carl, Sr., established and
expierimented (sic.) in, with great cost, the first factory making
cheese once a day only along the line of modern science, which now is
the established rule all over the country. Two of the brothers,
Gottlieb and Fred, were instructors for cheese-making at the dairy
school of the university of Wisconsin for many years, the latter still
being active in state service as inspector of grades. Fred is the
instignator (sic.) of using the seperator (sic.) to clarify the milk and
to skim the whey, which proved a tremendous saving to the Swiss cheese
industry. Both figured at noumerous (sic.) times as cheese judges
at national and state dairy expositions.
Carl Marty, Sr., managed his first Swisscheese factory when he was 16
years of age. Swisscheese making then and now - what a
difference! The open fire-place over which the kettle was swung on
a crane to heat the curd and every manipulation done by hand!
Compare it with to-day! Step by step he developed into a cheese
dealer. He worked in the capacity of bookkeeper and salesman in
the wholesale cheesehouse of Chas. Zurcher and Haupt & Burgi in
Brodhead, Wis., from 1901 to 1907, in which year he connected with the
wholesale cheesehouse Glauser-Ladrick Co., Chicago, the firm founded by
Jacob Glauser and George Ehrat in 1894. He became part-owner of
the firm in 1908 and sole-owner in 1914, when he changed the name to
Carl Marty & Co. In 1927 he retired, turning the business over
to his sons, Carl O. Jr. and Robert F.
[signed] C. M. Sr.
1936
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