Farmingdale State College - Islander Yearbook (Farmingdale, NY)

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ANIMAL HUSBANDRY AND DAIRY INDUSTRY s III is I' Zi l Y .pi .-,, Vikk A T I T 'I The Late F. H. PLETCHER Left to Right: Mr. Baileg Mr. W. Raskopfg Mr. E. Walkamg Mr. C. Stahlmang Miss A. Hooperg Mr. L. Ingham. C. P. FARRAND The room was dark save for a desk lamp which shone out across the campus. That horrid mechanical box that, for fourteen long weeks had defiantly screamed five a.m. at him, sat boldly on his cluttered desk. A pair of muddy boots and crumpled barn whites were flung in one corner of the room, and yes-in another there were texts of all species-ranging anywhere from Bacteriology to Dairy Science. He sat in his bunk looking at the stack of books as though through osmosis he had learned their content. He turned and looked out into the night at a dimly lit window. Memories-there were many of them: field trips, summers at Stoneykill, runaway honey wagons, night rides from the stable and his buddies -what great times he had with that crew! The bells chimed twelve o'cIock-he fingered his class ring. No, he would never forget! G. L. FRANKE Department Head

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AGRICULTURAL ENGINEERIN When duty whispers low, thou must, the youth replies, I can! -Ralph Waldo Emerson. The art and science of developing natural power and resources in ways useful to man, in the field of agriculture-Agricultural Engineering has swung wide its doors to the fertile minds of those willing to pursue this course to its fulfillment. Two years of textbooks and lectures, barn and supie, disappointments and achievements, hard work and good times-and lasting friendships have brought to a close another term of Agricultural Engineering. Let the ways of these memories light the future paths of these graduates to let them better remem- ber that few things are impossible to diligence and skill. Left to Right Mr W Fairbanks Mr A Maybin Mr I Flood, Mr. R. Dennison, Acting Department

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G. G. COOK FROZEN FOODS J. P. VISCO Here at the Institute, the students enrolled in Food Distribution, and Frozen Foods, prepare themselves for positions in two rapidly expanding industries. We were shown scientific sales techniques and deciphered statistics. From those first term courses with awkward attempts at lab work, come graduates ready to serve the American consumer. ' The Freezing Preservation of Foods -is retention of quality, ease of T. A. DEDOWITZ preparation, and long storage life. Some of the things that seemed unrelated to Frozen Foods a year ago have finally taken their place in the overall picture. In years to come, all of us will look back with gratitude to the old wooden shack where we spent so much of our time. K. B. FLOYD