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History      
Carl Marty (Sr.)         
   
[4-3-1873 Gachnang, Canton Thurgau, Switzerland;
                                                       1-24-1960 Monroe, Wisconsin]

 
   Buried: Greenwood Cemetery, Monroe, Wisconsin

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.)

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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Revised: 9-20-03


 
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