Farmingdale State College - Islander Yearbook (Farmingdale, NY)

Page 122 text:

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

Page 121 text:

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

Page 123 text:

PCJULTRY HUSBANDRY 'mg-,F I 'S .QQ , 5 'fsizi V wk, s.. Q if ,, ,KW Left to Right: Mr. D. Richter, Mr. A. Woods, Mr. H. Hickish, Mr. J. Hart, Mr. R. Stockbridge, Mr. W. Becker. Breeding, brooding, rearing, feeding, laying, grad- ing-and marketing. What is this all about? Poultry, of course. From the breeding of White Leghorns to the genetic variation of turkeys, the Aggie students control the life cycle of the Institute feathered flocks. Poultry farming, for the production of meat and eggs, is Big Business in the United States. And just as in the business world, good stock and good man- agement count. The poultry student's day begins with cz pailful of the best fowl nutrients-which he takes to the hen house. An Institute chick deserves the best. And hard-shelled though our poultrymen may be, they're all good eggs. D. H. HORTON Department Head '-6'2 I