Avon Old Farms School - Winged Beaver Yearbook (Avon, CT)

Page 92 text:

SCIENCE CLUB Left to Right: Ist ROW: Staton, Beale, Copley. 2nd ROW: Sargeant, Bilotta, Nissley, Blakeley, Lawrence, Miner. 3rd ROW: Mr. Kilgour, Reed, Finch, Coffey, Salony. The Science Club, under the direction of Mr. Kil- gour, got off to a fairly good start this year. At the second meeting the oflicers were elected, Pope Reed, President, Carl Emmons, Vice-president, Doug Sar- geant, Secretary, and Jon Salony, Treasurer. One of the outstanding events of the year was the changing of the Constitution. Pope Reed carried this out in one short meeting and his intended moves were immediately ratified by the members of the club. The purpose of the Science Club is to allow the in- dividual member to perform experiments in his own particular fields of interest. The Club has accom- plished this feat by setting up specific committees to work on individual projects. The Science Club carries out its intentions and attains its ends through the hard work and motivation of its members.

Page 91 text:

FIRST ROW: Left to Right: Boomer, Simmonds, Billings, Ward, Finch, Coffey, Beal, Blakeley, Ryan, A., Stokvis, R., Eaton, M., Herstone, Stokvis, J., Lyon, Ripley, Bishop, Throck- Nissley, Ryan, W., Zinsser. morton. SECOND ROW: Marcantonio, Zapp, deGunzburg, The Camera Club at Avon Old Farms is a club de- signed to provide those members of the student body interested in photography with a creative outlet for their talent. The club holds contests for its members and takes pictures of various functions for the school newspaper: and the yearbook. The club has guest speakers give lectures on the Hne points of-professional photography, so that the boys will improve their tech- niques, and the quality of their photographs. 3 There is a dark room which provides enlargers and working space for developing pictures the members take. There is also a special discount given to the members of the club on chemicals and film, and also on the paper used. Jack Stokvis and Dick Herstone, President, and Vice- President respectively, manage the club and arrange the talks given to the club. Well supervised and very constructive, the Camera Club is one of the most popular on campus.

Page 93 text:

t sf, , .w -f Left to Right: FIRST ROW: Herz, Favorite. SECOND ROW: Lincolng Folcikg Hosfordg Pepperg Bannigang Estabrook, Mr. Durphey, Jones, R. The Sugar Bush Club, under the direction of Mr. Wilbur Durphey, carries on a rather unique operation considering Avon's geographical location. It is not un- common in traveling in a more northern section of the country to see the sap buckets clinging to the sugar maples but such a scene is not commonplace in Connecticut. Awaiting the advent of the warm days needed to make the sap flow, the club chops wood to be used the following year, and readies the equip- ment that will be needed shortly. The sugaring process is not overly complicated but requires vast amounts of physical labor and time. Since the club's evaporator, especially built in Burling- ton, Vermont, is heated by a wood fire, many cords of wood must be cut before operation begin. Holes are then drilled in the trees and spickets hammered into the holes. A bucket is hung from the tap, from one to 95 three buckets depending on the size of the tree. Dur- ing the warm day the sap Hows through the veins of the tree and drips into the buckets. The sap flows drop by drop but the buckets are often filled in a period of twenty-four hours. The sap is collected once a day and stored in a tank beside the sugar house to be then fed into the evaporator. The sap is then boiled into syrup. Since thirty-five gallons of sap are required to make one of syrup, one can easily see that a great deal of boiling is necessary. Mr. Durphey then cans the syrup and prepares it for sale. It is sold to students and friends of the school, and the profits are put into the club treasury. The funds are then used to provide necessary items such as bucket, cans, filter, and a steak dinner for the boys who give their time.