Kalbshaxen, Colby cheese (1937); Kalberwurst (1947)

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   Some Wisconsin articles ("On Goes Wisconsin" in July 1937 and "Deep in the Heart of 'Swissconsin'" in June 1947) from NATIONAL GEOGRAPHIC MAGAZINE.
   I gotta do stuff for Wisconsin--I get their alumni magazine!


   July 1937, NATIONAL GEOGRAPHIC MAGAZINE, pg. 41, col. 2:
   One Wisconsin specialty, Colby cheese, bears the name of the town where it was first produced.  Mild but not sissy, it provides the ideal third in the trio of cheese, rye bread, and Milwaukee beer.  To be at its best, it must be fresh.

   July 1937, pg. 46, col. 1:
   For the last glimpse of the Germans, here they are in Mader's Restaurant in Milwaukee.  The helpings of _Kalbshaxen_ (calves feet), pickled string beans, and _Apfelkuchen_ are enormous.
(OED has one citation of "kalbschaxe" from 1968, under "knockwurst"--ed.)

   June 1947, NATIONAL GEOGRAPHIC MAGAZINE, Plate VII (Pg. 793):
   _Basic Material for Thousands of "Swiss on Rye"_
   These big wheels of Swiss cheese in a New GLarus warehouse weigh about 200 pounds each.  The girl holds a chunk known as a "sandwich cut," sold to delicatessens and small shops which cannot use an entire wheel.  Green County is the center of the Nation's Swiss cheese industry.

   June 1947, pg. 796, col. 1:
   __Kilbi_--Day of Lamb and Mutton_
   Big holiday of the year is Kilbi (a corruption of _Kirchweihe_, or "church hallowing").  It falls on the last Sunday in September.  Primarily Kilbi is religious.  THe Swiss Evangelical and Reformed Church is rededicated at morning services (page 785).  But after this observance general celebration begins, with dancing and feasting.  Eating of lamb and mutton on Kilbi is traditional.  The Saturday preceding Kilbi is the only day in the year when New Glarus butcher shops sell either lamb or mutton.
   Every Saturday, however, the butchers sell, and restaurants serve, a delicacy known as _Kalberwurst_, or veal sausage.
(Col. 2--ed.)
   Another New Glarus food specialty is zieger, or ziger, green cheese made of Alpine herbs and whey.