exploring life science

8/18/2019 exploring life science

1/216

Cornell UniversityIthaca, New York


2/216

Cornell University, Ithaca, New York 14853

©Copyright 2002 by David K. Bandler & Robert F. Holland

All rights reserved. No part of this book may be reproduced or utilizedin any form without specific permission in writing from the authors.

Production Coordinator: Chad E. O’Shea

Indexer: Min Creasy

Front Cover: Stocking Hall, Spring 2002Photographed by Robert W. Bandler

Back Cover: Food Processing and Development Laboratory Photographed by David K. Bandler


3/216i

To B. L. Herrington, a visionary who lived to see his dream come true,

The Formation of a Food Science Department At Cornell


4/216

Food Science at Cornell University

…A Century of Excellence

ii


5/216iii

Contents

Contents

Dedication ............................................................................................... i

Preface ................................................................................................... v

Achnowledgements ................................................................................ ix

The Early Years ............................................................................................1

The People, the Facilities and the Progress ............................................. 19

New Appointments of the 20’s and 30’s ...................................................23

1940’s .......................................................................................................... 27

1950’s .......................................................................................................... 31

1960’s .......................................................................................................... 35

1970’s .......................................................................................................... 47

1980’s .......................................................................................................... 55

1990’s .......................................................................................................... 63

2000’s .......................................................................................................... 71

Part II

Formation of Food Science ....................................................................... 73

Personal Perspectives.................................................................................81Emeritus Professors .................................................................................... 87

Retirements Taken Lightly ......................................................................... 91

Former Emeritus Professors....................................................................... 97

Past Faculty & Staff .................................................................................... 99

The Renovations of Stocking Hall...........................................................105

The Business Operations of the Department ......................................... 113

The Department Today............................................................................ 117

Epilogue....................................................................................................131

Appendix:

Department Heads and Chairs .......................................................... 137

Graduates/Alumni .............................................................................. 139

Index of Personnel.............................................................................185

Index of Subject Matter......................................................................189


6/216



iv


7/216v

Preface

Preface

The Department has had several different names over the years, andits main areas of interest have changed with the times, but foodscience, in a historical sense, has been at Cornell University since

the very beginning in 1869. Originally a part of agricultural science anddealing primarily with dairy foods, it was first housed in a building whereBailey Hall now stands. In 1893, the dairy program moved to a new buildingthat eventually became the north wing of Goldwin Smith Hall. Crossedmilk pipettes carved into the stonework next to a now unused north entranceare the only evidence of these early occupants.

In 1902, the Department of Dairy Industry emerged when the work inanimal industry was divided into animal husbandry, poultry husbandry,and dairy. Professor R. A. Pearson was its first head.

From 1906 to 1923 the department was housed in East Roberts Hall,one of the first units constructed with state funds on the College of Agriculture campus. In 1923 the Department of Dairy Industry moved to itspresent location in the newly completed Dairy Building (this building wasknown simply by that name until 1947.) Then it was officially namedStocking Hall, in honor of Professor W. A. Stocking, who had succeededProfessor Pearson and was Head during the time the building was plannedand constructed. Research in dairy chemistry, bacteriology, andmanufactured products was intensified in that period. Upon completion of the new building, leadership of the department was vested in Professor J.M. Sherman, an eminent microbiologist, who was instrumental in expandingthe department’s role in all aspects of general microbiology, not just dairy.

An administrative decision in 1943 terminated the dairy research programat the Geneva Experiment Station and consolidated it with the dairy activitieson the Ithaca campus. With this move the Department of Dairy Industry gained the chief of research of the Geneva program, A. C. Dahlberg. Hisestablished reputation and expertise in dairy products research added tothe department’s contributions in that area. The joint role of the department

(dairy foods industry and microbiology) continued until 1964, when the work in bacteriology and the faculty involved with it were split off to formthe Section of Microbiology in the Division of Biological Sciences. Duringthe time of these changes Professor R. F. Holland headed the department.


8/216



vi

Along with the strong program in dairy science, there gradually emergedon the part of the faculty, students, and industry in the state an interest andneed for work in the broader area of all foods. Food Chemistry, as acourse, was first offered in the early 1950s. A formal program in foodscience was made available to students in 1956, largely through the efforts

of Professor B. L. Herrington. Reflecting this broadened emphasis, thename of the department was changed in 1960 to the Department of Dairy and Food Science. In 1966 the word “Dairy” was dropped from the title togive the name as it is today, Department of Food Science. The strongprogram in dairy science continued throughout these various changes.Basic microbiology was again assigned to Food Science starting in 1973, when the Section of Microbiology was disbanded, until a separateDepartment of Microbiology was formed in 1978. Work in food microbiology,however, remained in the Department of Food Science.

The evolution into a department dealing with all foods brought a needfor additional specialists that was met by faculty appointments in food

chemistry, food microbiology, food engineering, and food packaging andby a number of joint appointees from other departments. In its currentrole, the Department of Food Science has become actively involved inseafood research, an area that first began to receive attention from thefaculty in the late 1960s.

The college policy of appointing department chairmen for five-yearterms came into play for Food Science upon the retirement of R. F. Hollandin 1972. Professor R. A. Ledford served until 1977, followed by Professor J.E. Kinsella, whose term was renewed until 1985, when he assumed theGeneral Foods Distinguished Chair. R. A. Ledford was again appointed aschairman and served until 1996, a total of 17 years. Professor Dennis D.

Miller became chairperson in 1996 for two three-year terms, returning tofull time teaching and research in 2002. Professor Joseph Hotchkiss wasappointed chairman in July 2002 for a five-year term.

The Department in Ithaca is supported by the Institute of Food Science, which was organized in 1970. Its primary functions are to coordinate researchand teaching activities between the Department of Food Science at Ithacaand a separate Department of Food Science and Technology at Geneva, toassist the food industry and regulatory agencies, and to keep the publicinformed on critical food issues. The chairs of the two departments alternateas Director and Associate Directors of the Institute.

This 100-year history of the Department of Food Science is co-authored.Professor Robert F. Holland chronicled the events up to 1973. His wordsare very much as he wrote them with minor editing, mostly to bring theinformation up-to-date. The “junior” author (David K. Bandler) was hisstudent, colleague and friend and was associated with the Departmentsince 1951 (over 50 of the 100-year history.)


9/216vii

Preface

The sources of information for the second half came from faculty minutes,personal letters, official newsletters and recollections of faculty, staff andfriends of the department. As in the case of every attempt to report theevents of the past, there is never enough room to remember all whocontributed to the foundation of Food Science at Cornell. We hope that

more careful records will be kept making the next 100 years easier toreport.

D. K. Bandler


10/216



viii


11/216ix

The authors extend their sincere thanks to all those who assistedin the assembly of this document. It was truly a Department effort

and your contributions are very much appreciated.


12/216



x


13/2161

The Early Years

Unlike most of the Departments of the New York State College of Agriculture at Cornell, the Department of Food Science was a partof the University from its very beginning. This statement will appear

strange to those who are aware that the Science of Food is relatively new

and to understand it, one must be aware of the evolutionary circumstancesconnected with most modern food science departments. At Cornell thisevolved, over a period of a century and a third, the transition from asegment of Agricultural Science in 1869, to the Department of Dairy Industry in 1902, to Dairy and Food Science in 1960, to Food Science in 1966, totoday’s programs which include biotechnology and applied genomics.

As New York State’s Land Grant College, Cornell was required to offerinstruction in “Agriculture and the Mechanic Arts”. Considering theimportance of the dairy industry to the Agriculture of the State down through

Phase I

The Early Years

The Department of Food Science–

History and Evolution The Department of Food Science–

History and Evolution

The original dairy

building, located

near the present

site of Bailey Hall.


14/216



2

the years, it is not strange that courses in the handling and processing of milk should have been included in the early agricultural curriculum. Inpart, this instruction grew from the keen interest in Agriculture shown by Ezra Cornell.

Cornell’s first President, Andrew D. White, found it extremely difficult

to attract capable teachers of Agriculture. He was fortunate to obtain GeorgeC. Caldwell from the State College of Pennsylvania as Professor of Agricultural Chemistry. At about the same time he further strengthened thefaculty when he brought James Law of the British Royal Veterinary Collegeto Cornell. Caldwell then secured Albert N. Prentiss as Professor of Botany.These three men formed the nucleus of Cornell’s Agricultural and Veterinary Sciences and were instrumental in their early development.

During the next few years several outstanding staff members-wereattracted to Cornell. Among them were David Starr Jordan (1869), JohnHenry Comstock, noted entomologist (1875), and William R. Lazenby, futurehorticulturist (1874). Most noteworthy, however, was the appointment of

Isaac P. Roberts of Iowa State College as head of Agriculture. Althoughdisappointed with progress during his first year at Cornell, Roberts stayedon and his appointment as assistant professor marked the turning point in Agricultural training at the new University. He was later made Dean of Agriculture and served in this position until 1893.

The records show that the handling of milk, and the production of butter and cheese were part of the course in Applied Agriculture taught by

Reported to be the

separation room in the

first dairy building at Cornell, located on the

present site of Bailey

Hall. (1880–1893)


15/2163

The Early Years

“My dear Holland,

I deeply appreciate being remembered for my birthday

(his 92nd) by so many of my friends in the Dairy

Department. Things come up every day that recall the

happy years I spent at Cornell, especially with my

associates in the Dairy Dept.

The first dairy building was a converted house located

where Bailey Hall now stands. A pen sketch of it is on

the front page of the first bulletin published by Professor

Wing when he was head of the Animal Husbandry

Department of which the Dairy Department was then a

division. I took my first laboratory practice in making

butter and cheese in that little house. Many incidents of

interest are recalled of the changes of the Dairy Department

to its splendid present level.”

Roberts in 1880. Henry Hiram Wing joined the staff in 1884 and wasappointed Deputy Director of the Experiment Station in 1888. At this timeregular and separate courses in dairy farming and dairy processing wereestablished. The “dairy building” at that time was an old house that stoodon the area now occupied by Bailey Hall. It was in use from 1880-1893.

In a letter to R.F.Holland dated May 22, 1960, Professor Emeritus HughC. Troy writes as follows:

The original dairy building, located near the present site of Bailey Hall.

Note laboratory at left, steam engine at right.


16/216



4

The second building to house dairy instruction on the campus wascompleted in 1893. It was built with State funds and is now the north wing of Goldwin Smith Hall (the main section of Goldwin Smith

Hall was built at a later date). It accommodated about fifty students and was a vast improvement over the previous facility. A Babcock milk test

pipette and bottle were carved in the stone at the north entrance to thebuilding and may be seen there today.

The period of the occupancy of the “State Dairy Building” was one of considerable growth in the animal sciences and dairy manufacturing.

Phase II

The “State Dairy

Building”, the second

dairy building, now

the north end of

Goldwin Smith Hall.(1893–1906)

Decorated for the

Spring Day Celebration

1902.

The interior of the

second dairy building.

Constructed with an

appropriation in 1893,

it is now the north wing

of Goldwin Smith Hall.

Crossed milk pipettes

carved in stonework is

the only evidence of the

former occupants of

Goldwin Smith Hall


17/2165

The Early Years

The work expanded to the point where it seemed advisable to separatethem and this was done in 1902. Professor Wing chose to teach AnimalHusbandry, Professor James E. Rice was named Head of Poultry Husbandry and Raymond Allen Pearson, Assistant Chief of the Dairy Division of theUSDA, was brought in as the first Head of the Department of Dairy Industry.

He arrived at the College in the late fall of 1903 and took over the dairy industry course from Professor Wing.

The State Building soon became too small for the dairy industry requirements. Only laboratories for the manufacture of butter and cheese were provided. There was no bacteriological laboratory. A small room onthe second floor was made available for the use of a microscope but it would hold only a few students. The need for a new building was very apparent, and Wing and Pearson worked actively to obtain one.

Dean Roberts of the Cornell College of Agriculture retired in 1903 and was succeeded by Liberty Hyde Bailey. In 1904, the New York StateLegislature established the New York State College of Agriculture at Cornell

University and Bailey became its first Dean. Although instruction of students was the prime purpose of the University,

research and subsequently extension activities to carry research results tofarmers and processors were established early in its history. Both Robertsand Bailey encouraged experimentation and the dissemination of the results.The first Farmer’s Institute, the forerunner of the Farm and Home Week was held in 1886. In one form or another these have been continued to thepresent time.

1895 photo of cheese

laboratory in the

north wing of

Goldwin Smith Hall.


18/216



6

East Roberts Hall and

Annex (demolished prior to the construction

of the Plant Science

Building), the third home

of the Department of

Dairy Industry

(1906–1923).

A number of bulletins dealing with milk handling and milk productsmanufacture had been published prior to 1900. Among these were: Gravity and Dilution Separators No. 151; Studies in Milk Secretion No. 152; Sourceof Gas and Taint Producing Bacteria in Cheese Curd No. 158; Ropiness inMilk and Cream No. 165; The Relation of Food to Milk-Fat No. 173. A

listing of the Station and University Extension Staff in 1899 includes I. P.Roberts, Agriculture; G. C. Caldwell, Chemistry; H. H. Wing, Dairy Husbandry; A. R. Ward, Dairy Bacteriology; and L. Anderson, Dairy Husbandry.

With the establishment of the New York State College of Agriculture in1904, funds were made available for the beginning of the AgricultureCampus. The first buildings to be constructed were the “Roberts Halls” andthe Dairy Department occupied what was known as “East Roberts,” plus a wing that was removed in 1929.

The Ithaca newspaper of May 12, 1906 had the following note: “Thenew dairy building in the agricultural group will be the only sanitary buildingin Tompkins County. It is likely that it will be the only completely sanitary building in the world. The three features that insure absolute sanitation are ventilation, proper sewage disposal and the elimination of dust. The firsttwo are comparatively simple to attain, but the last has never been obtained.

To secure it great trouble has been incurred. There will not be a crack oran angle in the building. Even the joints of the staircases will have curves.The place can be made entirely clean with a hose.”

The Cornell Alumni News of February 13, 1907 ran an article entitledThe New Dairy Building: Modern Equipment for Instruction in an Important Industry. Because so little is known about this phase of the Department,some of the material is worth quoting. It states, “New York State leads allothers in the value of its dairy products, its annual production amountingto $55,000,000. This is about twice as much as the record of some Western


19/2167

The Early Years

States which are commonly looked on as leaders in the dairy industry.It is fitting, therefore, that the New York State College of Agriculture atCornell University should have the most modern and best-equipped dairy laboratory. This department occupies the east wing of the new $250,000agricultural college building now in process of construction at the summitof the campus, facing the new athletic field. The dairy wing has beencompleted and in use by the department for several weeks. It consists of atwo-story-and-basement structure measuring 101x51 feet, together with aone-story and basement wing 163x60 feet. (Apparently this wing did not

live up to the sanitary qualities reported in the Ithaca paper. Some yearslater Professor H. E. Ross stated concerning it, ‘It was very cheap constructionand the walls got very flimsy.’) It contains about fifty rooms, not countingan unexcavated portion of the basement and a large attic.

‘The building is admirably designed for instruction in the three generaldivisions of the department - the preparation of milk for the market andthe manufacture of butter and cheese. In its design and construction,sanitation was always kept in view. In all rooms where dairy products areactually handled, the floors and walls are of concrete or tile and the cornersare rounded. Doors and windows are made flush with the walls so as toprovide no lodgment for dust. Where stairs are necessary, they are made

of solid concrete. All fixtures, such as seats and plumbing, are suspendedfrom the wall. Each of these rooms has a large plate glass window facingthe corridor, so that visitors may see the operations without entering theroom.

‘The first floor of the large wing extending east and west is devotedto manufacture. At its west end is the market milk-bottling department, which handles all the milk from the University farm. Students are hereinstructed in the sanitary handling and sterilization of apparatus used in

Butter Laboratory,

third dairy building

once part of East

Roberts (1906–1923.


20/216



8

the shipment of milk. At the eastern end of the wing is received the raw material for the manufacture of dairy products. From here it is diverted tothe butter department on the right or to the cheese department on the left.In the butter department, the milk goes first to the separator room, wherethe cream is extracted. The cream is not put away in pans to “sour,” afterthe custom of the old-fashioned housewife. The modern dairy has a moreexpeditious and certain method than that. The so-called souring of thecream is due to the growth in it of certain bacteria. A “culture” of these

bacteria is made and the cream is inoculated. In a short time it is ready forthe churn, and it has not been exposed to the wrong kind of bacteria. Inboth the separator room and the churning room there are various types of apparatus, the purpose being to familiarize the student with any process which he is likely to find in a creamery.

‘An interesting feature of the cheese department is the provision madefor the production of various “fancy” cheeses, such as Roquefort, Camembertand Swiss. These processes call for the use of certain bacteria and forcuring rooms where conditions of moisture and temperature may be exactly regulated.’

The first floor of the main wing contains a reading room, museum,offices and laboratories, including a large bacteriological laboratory. Onthe second floor is the testing laboratory, where students are instructed inthe use of the Babcock milk tester, and a large lecture room and classroom.The building contains a “farm dairy” which has only such apparatus asmight be used in any farmhouse. In the basement there is a room devotedto dairy mechanics, where students are taught to take down, repair, andset up machines.

Cheese Laboratory,

East Roberts Hall

(1906–1923)


21/2169

The Early Years

‘The department of dairy industry is one of several which have beenenlarged and improved since Professor Liberty Hyde Bailey took charge of the College of Agriculture. It was the first of these departments to occupy quarters in the new building and thus to realize the broad plans whichProfessor Bailey had been forming. The department is in the charge of

Professor Raymond A. Pearson, ’94. William A. Stocking, ’98, is assistantprofessor, his province being dairy bacteriology. The staff of instructionincludes five assistants.”

Although the new home of the Department was an improvement overthe “State Dairy Building” it still left much to be desired. Professor Rossnotes “Those rooms were very inadequate. They had one trouble—whenthere was much water around, the floors were flooded-sometimes to adepth of several inches.” (By the time Stocking Hall was built, the Statearchitects and engineers had become more expert in the installation of baddrains and to this day the floors flood to a much greater depth than Rossnotes.)

The period 1906-1923 during which the Department was housed inEast Roberts Hall was one of considerable expansion in both student body and faculty.

Harold E. Ross was first employed in 1906 and was appointed to thefaculty in 1907. He taught the first course in market milk processing to begiven in the United States.

W.A. Stocking joined the staff in 1906. He was made department headin 1908 when Professor Pearson resigned to become Commissioner of Agriculture and Markets. Stocking was a bacteriologist and taught thisdiscipline for the entire University.

E.S. Guthrie was brought to Cornell in 1908 from Iowa State University to teach the course in butter making. In 1923, he developed the course inthe judging of dairy products and continued it until his retirement in 1948.He produced many successful judging teams.

The first class in the

new dairy building,

New York State College

of Agriculture at

Cornell University,

October 10, 1906.


22/216



10

Thomas J. McInerney was appointed assistant professor in 1912 andremained on the staff until retirement in 1925.

Walter W. Fisk taught the course in cheese manufacture from 1911 to1926. He resigned to take up the teaching of Agriculture and the raising of beef cattle at Wolcott, N. Y. He also taught the first course in ice cream

manufacture.Hugh C. Troy was brought into the faculty in 1912. He had previously

been a state chemist and carried out chemical investigations assigned himfrom Albany. His work was largely connected with the dairy industry although it was not limited to this area. Prior to his appointment to thestaff, an arrangement had been made with the State Department of Agriculture whereby he could teach dairy chemistry to the dairy wintercourse students. This was begun about 1897. Professor Troy continued histeaching and research in the Department until his retirement in 1936. As aninteresting sidelight, his son, also named Hugh, was the noted artist andpractical joker about whose jokes much has been written. He painted the

murals in the lobby of Willard Straight Hall. Walter V. Price was appointed assistant professor in 1921. He assisted

in the course in cheese making until 1927 and then took full charge untilFebruary 10, 1929. He left the College to become Professor of Dairy Scienceat the University of Wisconsin.

W. E. Ayres was employed by the College in 1916 and worked extensively with the winter course and the course in cheese making. Much of his timein the early years was spent in extension work. He later had full charge of the courses dealing with cheese, ice cream, condensed, evaporated andpowdered milk manufacture. He retired in 1949.

A number of other individuals, some of who became well known inthe dairy industry in subsequent years were associated with the departmentin teaching, research or extension during this period. Among them were James D. Brew (1919-1930); Walter W. Hall (1897-1902); Jared Van Wagenen(1896-1900); Webster E. Griffith (1898-1902); Charles A. Publow (1908-1910); H. C. Jackson (1917-1925, (later head of Dairy Science at the University of Wisconsin); and Harvey L. Ayers (1906-1915). Otto F. Hunziker, (Cornell1900) was Experiment Station Bacteriologist for about two years after hisgraduation. During that time he assisted in the teaching of dairy bacteriology and published Bulletin 203, The Care and Handling of Milk. Hunziker laterjoined the staff of Purdue University, and became well known through his

books on the manufacture of dairy products.The winter dairy course of twelve weeks duration was designed to give

practical training in dairy processing and mechanics for young people who wished to work in dairy plants. Instituted during the period that thedepartment was housed in the old “State Dairy Building,” it grew steadily in popularity and was well attended until World War II when it wasdiscontinued. Professors Pearson, Troy, Ross, Guthrie, Ayers and others were deeply involved in its teaching. That it was taken very seriously is


23/21611

The Early Years

evident in a note from Professor Ross. “I was married Christmas day 1907.My intended wife and I had planned to get married as soon as we thought we had finances enough, perhaps in the spring, but Christmas day wasthe only day which we could find when Professor Pearson thought hecould spare me from teaching the winter course. I was to have three,

four, or five days off, but unfortunately Professor Troy’s father died and Ihad to cut my honeymoon right short.”

The regular four-year course in Dairy Industry was popular with thestudents in Agriculture. The number of courses was expanded as theneeds of the industry grew. Professor Ross frequently had over 100 in hismarket milk course. Bacteriology also grew in importance during thisperiod. Professor Stocking devoted all his teaching time to it and severalother staff members assisted including Brew, Publow, Hunziker and others.Extension and research activities expanded similarity.

In addition to the above functions, the Department had developed a

very considerable milk processing and dairy products manufacturingbusiness to provide practical experience for students. When questionedabout departmental milk purchases from farmers, Professor Ross had thefollowing to say, “Yes, we used to buy lots of milk. We had several outlyingcreameries. One of our largest was located at North Lansing and we tookon others in order to have a big milk supply for our winter dairy course.In those days we taught so much butter and cheese manufacture that wehad to have a large milk supply.

Professor Raymond

Pearson, the first head

of the Dairy Industry

Department at Cornell,

lecturing to winter

course class in 1906.


24/216



12

“We had another station at South Lansing, on what is now part of theKingdom Farms. Then we had one to the east, which was called “Howlands.”The Howlands were a prominent family who had started a cheese factory. We took it over together with another at West Groton. Another plant of ours was located just north of the Village of Lansingville.”

He goes on to describe the situation at that time. “Now that may seemlike taking on quite a lot of work. It was a lot of work, no question aboutthat; but we required a large number of producers because our greatestneed for milk was in the wintertime. In those days in the winter mostfarmers would rather kick their feet under the kitchen table than under acow. Producing winter milk was a new idea to them and we had to workhard to get them to change over and produce milk the year around. Wefinally got things arranged so that we obtained an adequate milk supply”.

“At North Lansing we got up to 12,000 lbs. per day. The creameries at West Groton, Howlands and Lansingville never produced much, perhaps2,000 to 3,000 lbs. per day each. A great deal of work had to be done to get

the farmers to produce milk in a sanitary manner. Milk from these dairies was not used for the fluid supply that we peddled around the University.”

The American Agriculturist of December 27, 1913 had the followingstatement regarding departmental operations:

Milk Business of Farm College

“The college creamery receives 13,000 pounds of milk

daily from 325 farmers in Tompkins County. It has 5

skimming stations north of Ithaca taking milk from farms

between Cayuga Lake and the East Branch of Lehigh Valley

Railroad.

At the dairy, the milk is converted into butter and cheese.

Milk that was retailed was supplied by the University herd

from t.b. tested cows, but only amounted to about 500 lbs.

a day.

Average daily output of the factory is about 1000 lbs. of

butter, 400 lbs. of cheese and 30 gallons of ice cream (oneday last summer 3770 lbs. of butter were made).

The income of the plant less expense is divided among

the farmers.”


25/21613

The Early Years

In answer to the question “When did the Department begin to pasteurizethe fluid Supply?” Ross stated: “About 1911 or 1912; there was greatantagonism towards pasteurization. Of course, the idea was to producemilk so clean that it wouldn’t need pasteurizing. And the certified milkpeople preached this because their sales depended on it and they were

perfectly sincere. It took a lot of teaching to put over the idea that no milk was really safe, free from infection through the cow, except if it waspasteurized and the certified milk people needed a lot of convincing beforethey would permit pasteurization. I believe in later years all, or practically all, of their milk was pasteurized but if a physician wanted it he could getraw milk.

‘We worked hard with farmers and got a good supply of milk of goodsanitary quality. Also we started some cow testing associations in the area.Strangely enough these were started by the Dairy Industry Departmentinstead of the Animal Husbandry Department. We started it as a matter of protection and did a lot of good work there. Many farmers got rid of their

scrub cows and brought in better ones. Finally, Professor Wing, who wasused to the 30-day testing of cows, thought the work had a great futureand Professor Stocking gladly turned it over to him.

‘During World War I, most of our milk supply was taken over by theBorden Company. They were operating on a ‘cost plus’ government contractand it was impossible for us to meet their prices to farmers. Following the war we arranged to purchase our supply from Borden’s and all of ourreceiving stations were closed out.”

In the summer when no milk was needed for student teaching, thesupply was converted into cheese and butter. Much of it was sold locally and the excess was shipped to New York. Some skim milk cheese was

made and also shipped to New York. Ross notes that this was not a goodexperience. Skim milk cheese is a pretty poor product. Often it could notbe sold for food and they finally got rid of them by selling them to fishermenfor bait.

During the period that the Department was housed in East RobertsHall, milk was supplied to University dining facilities in bulk, and bottledmilk was distributed in the city, first by horse drawn vehicles and later by motor truck.

The growth of the Department in all its phases in the early 1900’s,together with the expansion of the dairy industry within the state, as well

as the space requirements of the College, soon indicated the need for anew dairy building. Dean Bailey and Department Head Stocking, inconjunction with some of the state dairy leaders, drew up plans for a new facility and took them to the legislature. After a number of plan modifications,the project was approved. The construction of a new dairy building wasauthorized in 1920 and the work completed in 1923. In that same year,Professor Stocking resigned as Department Head due to failing health. Hecontinued his work in the department until his death in 1926.


26/216



14

Nineteen twenty-three marked the end of the second phase in thedevelopment of the Department of Dairy Industry and the beginning of thethird. The seventeen-year period had been one of significant growth in allareas of departmental activity. The graduate program in both dairy industry and bacteriology was expanding and the staff had written many bulletins

and books. Among the later were:

Milk and Its Products H. H. Wing

Manual of Milk Products W. A. Stocking

The Care and Handling of Milk H. E. Ross

The Book of Cheese Chas. Tom and W. W. Fisk

The Book of Ice Cream W. W. Fisk

The Book of Butter E. S. Guthrie

Although these books seem elementary in the light of present day knowledge of dairy chemistry and bacteriology, they embodied the greatadvances of those times, were widely used and were the stepping stonesto modern dairy technology.

The last winter course

class in Dairy Industry to

be held in East Roberts

Hall, (1923).


27/21615

The Early Years

The Third

Phase –

Stocking Hall

Stages or phases in the development of corporations, religious bodies,educational institutions, countries, etc. are often determined by themen involved, the space occupied, economic conditions and other

factors.

Among these other factors at Cornell were the changes that had takenplace in the Deanship. Dean Bailey retired in 1913 and was succeeded by Beverly T. Galloway. This was a poor choice. In an article on the Deans of

Agriculture, the April 1966 issue of Cornell Countryman had the followingnote, “Following Bailey’s retirement in 1913, the College was confrontedby conflicting pressures in its choice of a director. Bailey had maintained apolicy of keeping the college as independent as possible from University authority. The president, however, felt that the college should be moreclosely aligned with the University. The outcome found Beverly T. Galloway,the president’s favorite, filling the dean’s position. The fourth dean’s viewsof the institution’s relation to the farmer and the University resembledthose of Bailey, as did his work in expanding the curriculum. But Galloway made the mistake of applying administrative techniques, as he had knownthem in the Bureau of Plant Industry U.S.D.A., rather than in accordance

with the type of institution he was administering. His establishment of clerks as “stepping stones” between the faculty and the Dean createdresentment and friction. An attempt to reorganize the college in terms of service units, eliminating administrative departments brought a wave of dismay and a faculty demand for Galloway’s resignation. For the “bestinterest of all concerned” Galloway resigned his office after two years.

Galloway’s successor was Albert Russell Mann. It was expected thatMann would direct college operations in such a way as to render agriculturaleducation as a part, and only a part, of the total field of education of the

Stocking Hall, the

fourth home of the

Department of Dairy Industry(1923–1960).


28/216



16

University. Mann administered the institution with close alignment to theinterests of the farm people and the State. He served as acting dean for one year and as dean for fourteen years. He resigned in 1931 to become provostof the University.

In the case of the Department of Dairy Industry all of these changes

had an effect. In 1923 Stocking Hall was completed, at least enough so thatit could be occupied. (The fourth floor was one large open space andmany other areas were unfinished and remained so for many years) A new Department Head had been employed; several older staff members wereabout to retire and the stage was set for the changes and growth of thenext fifty years.

Another event of 1923 that has had far reaching effects on the Departmentover the years was the transfer of the administration of the New York State Agricultural Experiment Station at Geneva from the State to the College of Agriculture. This station had had a vigorous dairy production and processingresearch program in operation for many years. The total effort of the

Department was greatly strengthened by the merger.Stocking Hall was called simply the “Dairy Building” at that time. This

was not changed until 1947 when, through the efforts of Professor E. S.Guthrie and Jared Van Wagenen (a well known farmer from Cooperstown),it was named for Professor W. A. Stocking. A large picture of ProfessorStocking was presented to the department at that time. A bronze plaquebearing the simple inscription Stocking Hall was attached to the stone nearthe front door. Stocking Hall, though structurally sound and perhapsadequate for the activities of 1915, was totally unsuited both in design and

Dr. E. S. Guthrie’s butter

laboratory in Stocking

Hall (1923–1949). In

1950 it was converted to

the Dairy Bar Dining

Room.

Bronze plaque located

near the front door of

Stocking Hall.


29/21617

The Early Years

equipment for the advances of the future. As is often the case, particularly with State University buildings, the designs and layouts of one generationcome into being about the time a new generation takes over, and areobsolete from the beginning. This was particularly true of Stocking Hall.

There were steel posts and columns in the middle of classrooms, laboratoriesand processing rooms, restricting vision and making the placement of laboratory benches and equipment difficult. Drains were inadequate fromthe beginning and flooding of floors to a depth of several inches wascommon. Hundreds of feet of unneeded heating pipes were installed (usually in ceilings where they collected dust) and made sanitary processing andbacteriological studies difficult.

Lighting was inadequate even for those times and it still exists in someareas. There was apparently some high administrative resistance to goodlighting in the twenties and thirties. On Dec. 22, 1931, Dr. Cornelius Betten who acted as a treasury watchdog for Dean Carl E. Ladd sent the following

memo to department heads, “I seem to be having quite an avalanche of requests for high powered electric light bulbs. This is a matter that seemsto be singularly open to abuse. It is at the same time one on which thisoffice can hardly reach an adequate judgment. I am, therefore, askingheads of departments to make these recommendations with fullconsideration of the needs. It will be helpful if you will use the spaceprovided on the orders for indicating whether the requests are forreplacement for experimental, or for general lighting purposes.” Theconcerns of deans and department heads were apparently very diverse inthose days and 200-watt bulbs were suspect.

Professor W. A. Stocking


30/216



18


31/21619

The People, the Facilities and the Progress

J

ames Morgan Sherman was born on a farm in Virginia on May 6, 1890.He graduated from North Carolina State University in 1911. Heundertook graduate study at the University of Wisconsin from 1911 to

1914 and was awarded the M. S. degree in Dairy Sciences and thePh.D. degree in bacteriology. He was assistant professor of bacteriology atthe Pennsylvania State College from 1914 to 1917, at which time he becameresearch bacteriologist in the Dairy Division of the U. S. Department of Agriculture. The Head of the Dairy Division at that time was Lore A. Rogers,a fine scientist and gentleman, much respected and admired by his associates.The book, Fundamentals of Dairy Science, the best text on dairy chemistry and bacteriology of that time and still basically excellent, was written by the scientists of the Division and dedicated to Dr. Rogers.

The People, the Facilities

and the Progress


32/216



20

Dr. Sherman resigned from the Dairy Division in 1923 and was appointedProfessor of Bacteriology and Head of the Department of Dairy Industry inthe New York State College of Agriculture on December 1 of that year. He was a widower at that time, his first wife having died subsequent to thebirth of their first child, a daughter who was raised by an aunt in Washington,

D. C. It was his practice over the following years to make frequent trips to Washington to visit the little girl.

Dr. Sherman was a big, fine looking man, friendly and hard working.He would frequently be in his office at 6:00 am and seldom left before5:30. He never took a sabbatical leave and could see little reason why others should. As a result, few did. He was a sympathetic friend of graduatestudents, most of whom were very poor in those days, and would helpthem to secure support in every way possible.

As is frequently the case when a new administrator takes over, new policies regarding teaching, research and extension were developed, new staff was employed and some of the older members retired or resigned

within a few years. Among the latter were Fisk and McInerney. Stockingdied in 1926.

The budget listing for the Department in 1923-24 includes the names of the following staff members:

Annual Salary

W. A. Stocking, Professor of Dairy Industry $5,000

H. E. Ross, Professor of Dairy Industry 4,500H. C. Troy, Professor of Dairy Industry 4,000

E. S. Guthrie, Professor of Dairy Industry 3,750

W. W. Fisk, Professor of Dairy Industry 3,250

H. C. Jackson, Asst. Professor of Dairy Industry 2,750

T. J. McInerney, Asst. Professor of Dairy Industry 2,500

W. V. Price, Instructor in Dairy Industry 2,000

R. W. Bell, Instructor in Dairy Industry 1,200

H. R. Curran, Instructor in Dairy Industry 1,200


33/21621

The People, the Facilities and the Progress

Annual Salary

James M. Sherman, Professor of Dairy Industry $5,500

H. E. Ross, Professor of Dairy Industry 5,000

Otto Rahn, Professor of Bacteriology 5,000

H. C. Troy, Professor of Dairy Industry 5,000

Paul F. Sharp, Professor of Dairy Chemistry 5,000

W. V. Price, Professor of Dairy Industry 5,000

E. S. Guthrie, Professor of Dairy Industry 3,750

C. N. Stark, Professor of Bacteriology 3,750

T. J. McInerney, Asst. Professor of Dairy Industry 3,250

Georges Knaysi, Asst. Professor of Bacteriology 2,500

Helen U. Wing, Instructor in Dairy Bacteriology 1,800

B. L. Herrington, Instructor in Dairy Chemistry 1,200

Mrs. Pauline W. Stark, Instructor in Bacteriology 1,200

The magnitude of the salaries was undoubtedly in tune with the times.However, it is interesting to note, that in a period of great expansion andprosperity, the salary of the department head had been increased by only $500 in five years and that of Professor Guthrie and several others, not atall.

The shift in emphasis of the departmental mission from dairy industry toward bacteriology and dairy chemistry, which continued for the next

two decades, is apparent from the titles in the budget listings. The namesof Stocking, Fisk and Jackson are missing, and McInerney resigned duringthe year.

Five years after Dr. Sherman became department head (1929-30), thelisting had changed considerably.


34/216



22


35/21623

New Appointments of the 20’s and 30’s

New Appointments of

the 20’s and 30’s

Dr. Rahn was a dairy chemist and bacteriologist in Germany prior to World War I. While on a visit to the U. S., he married Bell Farrandand took a position at the University of Michigan. During a visit to

Germany, they were trapped by World War I (Dr. Rahn was still a Germancitizen) and he was forced to work for the German government for several years. The family returned to the U. S., after the war and on January 1,

1927 Dr. Rahn was appointed Professor of Bacteriology. He held this postuntil his retirement on July 1, 1949. He died Sept. 26, 1957.

In 1924, Dr. Paul F. Sharp, a cereal chemist from Montana State University, was brought into the Department as Professor of Dairy Chemistry. Hetaught two advanced courses in dairy chemistry and collaborated with Dr.Rahn in the publication of the book, Physik der Milchwirtschaft.

C. N. Stark took his Ph.D. decree in bacteriology at Cornell, serving asinstructor during that period. He was appointed Asst. Professor in 1928. In1932 he was promoted to Professor of Bacteriology from which positionhe retired in 1951. At that time he accepted a post with Middle TennesseeState College in Murfreesboro, Tennessee. He was undergraduate faculty advisor and graduate field representative in bacteriology for many years.Dr. Stark taught the introductory course in bacteriology and interestedmany undergraduates in continuing their studies toward advanced degrees.

Mrs. Stark was also a graduate in bacteriology, served as instructor inthe elementary course, and assisted in research programs.

Herman Jacob Brueckner was a native of Ohio, born on March 20,1903 in Cincinnati. He was awarded the B. S. degree in 1924 from OhioState University and the Ph.D. from Cornell in 1931. At that time he wasappointed Assistant Professor of Dairy Industry Extension. In addition tohis extension duties, he taught an advanced course in market milk and

worked with the winter course program.Georges Knaysi was Lebanese by birth. He attended the College de la

Sapesse and Universite St. Joseph in Beirut and later the Ecole Duvigneaude Canneau in Paris. He took his B.S., M.S. and Ph.D. degrees in bacteriology at Cornell (1929) and was appointed Assistant Professor in 1930. He waspromoted to Associate Professor in 1941 and to Professor in 1942. He


36/216



24

taught courses in Dairy Bacteriology and Yeasts and Molds. His research was largely concerned with the structure of the bacterial cell wall. Dr.Knaysi retired on July 1, 1966.

B.L. Herrington graduated from Montana State University (1925) with aB.S. degree in Chemistry. Professor Sharp influenced him to come to Cornell

and take his Ph.D. degree in dairy chemistry. The degree was awarded in1933 and he was promoted from instructor to assistant professor of dairy chemistry.

At the end of the spring term of 1935 he resigned from the faculty toaccept a position in research with the Borden Company at their laboratoriesin Bainbridge, N. Y. Actually this resignation was part of an arrangement with the College administration to permit the re-employment of Herringtonin September of 1935 as full professor (promotion effective April 1, 1936)at a substantial salary increase. This could not have been done at that timeby going through the regular promotional channels.

“B.L.” as he was known, taught the introductory course in dairy science

for many years. He was a great teacher and the course was always filled tocapacity. It was given in both terms and the laboratory could accommodate108 students per term. It was an excellent example of the fact that students will flock to a fine teacher even though the course material may not bedirectly relevant to their major interests.

Dr. Herrington also taught an advanced analytical course in dairy chemistry. Again, students from many disciplines came to take it becauseof the depth and clarity of his presentations. He was instrumental in theformation of the Biological Sciences Division of the College and in theinstitution of the food science program. These will be discussed later.

Professor Herrington was a tall, thin, angular man who was always in ahurry. He served the College on many of its committees and, when goingto meetings with him, most of his associates were forced to jog to keep up with his long strides. Stairs were always taken three steps at a time. He wasa veritable encyclopedia of knowledge and was regularly consulted, notonly by his own students, but also by many others as well. He wouldalways take time from his busy schedule to assist others with their problems.His own research projects were carefully planned and executed and weremodels for students to follow.

B.L. took a leave of absence from the College July 1, 1964 to assist inthe teaching program at Los Banos in the Philippines. He spent three years

on this assignment. He never returned to Cornell to teach, retiring asProfessor Emeritus in 1968. He was greatly missed by students and staff.

A.H. Rishoi was instructor in the introductory dairy industry course(Dairy I) for several years and did an excellent teaching job. After completinghis degree, he took a position in research with the Cherry-Burrell Corporationand was deeply involved in the development of their continuous buttermaking process. He retired from that firm in 1961 and died in 1971 inCalifornia.


37/21625

New Appointments of the 20’s and 30’s

R.F. Holland succeeded Rishoi as instructor in Dairy I. He was awardedthe Ph.D. in 1940, having worked under the joint chairmanship of Drs.Herrington and Dahlberg. He took a position as Director of Research for Agway in 1941, and in 1945 resigned to become Professor of Dairy Industry at Cornell. He became the fourth Head of the Department in 1955, upon

the resignation of Dr. Sherman. He held this position for seventeen years,resigning on August 31, 1972. He retired on September 30, 1973 at the ageof 65. He died on January 16, 2000 at the age of 91.

V.N. Krukovsky completed his Ph.D. degree work in 1939. He wasthen appointed Assistant Professor of Dairy Industry and remained withthe Department until his retirement in 1967. He died January 16, 1969.

During the late 1920’s and early 30’s, several employees other thanfaculty joined the Department and spent many, if not all, of their working years with it. Among these was William Manning, who from 1931 until hisretirement in 1950, operated and maintained the refrigeration machinery.“Old Bill,” as he was affectionately known to students and faculty, knew

his machines from A to Z. As they aged, he nursed them along and couldcajole them into delivering “cold” long after they should have been junked.

Bill came to the Department as the result of a peculiar accident. He felldown an improperly protected elevator shaft in East Roberts Hall andsustained injuries that made it impossible for him to continue in his assigned work. The College Administration, therefore, sought a position for him that would be more suitable. Running the machines in the Dairy Building seemeda good solution. On December 3, 1931 Professor Ross wrote to actingDean Betten stating, “We will keep Mr. Manning on our payroll for a time…” Actually, he was promised a job as long as he cared to work. This turnedout to be a very long time. Compulsory retirement age was 68 at the

maximum. Bill worked until he was at least 75 and a special arrangementhad to be made to provide him with retirement income because he neverjoined the State Retirement System. However, as usual, Bill was considerateand lived only a few years thereafter.

Miss Laura Post spent her working life as clerk and librarian, much of iton the fourth floor of the building where she ruled her empire of books,telephones and students for many years.

Edith Boyer was employed as a stenographer in 1928 after her graduationfrom Ithaca High School. In the budget listing of 1930 her name appears asEdith Boyer Fitch. In 1955 she became secretary to the department head,

which position she held until her retirement in 1963 after 35 years of dedicated service. Edith was popular with students and staff. Her husband,Burt, died in 1970 and she died October 1974.

Laura McLallen was the manager and watchdog of the front office. Sheruled her domain with an iron hand and was the terror of graduate studentsseeking funds for supplies, travel, etc. She served from the early 1920’s to1940 when she retired. Mrs. Arvilla Berger succeeded her.


38/216



26

The milk plant was operated for many years by Elmer Alvord, a pleasant,hard workingman who was most cooperative in assisting with the processingproblems of staff and students alike. He resigned in 1945 to become managerof the Honey Butter operation in Ithaca.

The graduate program in Bacteriology was particularly popular during

the 30’s, though many students worked in the dairy field as well. Amongthe students of that period were:

I.C. Gunsalus, who remained on the staff after completion of his Ph.D.degree and became assistant professor and later associate and full professorof Bacteriology. He resigned in 1947 to take a position as Professor of Biochemistry at Purdue University.

C.P. Hegarty, who later became Professor of Bacteriology at George Washington University.

Carl Lamana, who crystallized the botulism toxin and became a Professorat John Hopkins University.

P.A. Smith, who founded and operated a bacteriological laboratory inDenver, Colorado.

K.L. Smiley, who was for many years Director of Research for Hiram Walker distilleries.

G. Malcolm Trout, who became Professor of Dairy Science at MichiganState University and President of the American Dairy Science Association.He is recognized for his early work in homogenizing milk.

Byron Webb, who for many years was Head of Research in the dairy division of the U.S.D.A. retired in 1972.

Many others completed their work in the Department and took

prominent positions in industry, government or in the educational field.The 1930’s were the years of the Great Depression and money was

extremely tight. Staff salaries remained essentially static except for the year1933-34 when everyone took a ten percent cut. This was rescinded in thefollowing year. In the light of today’s salary programs, it is hard to conceivethat the stipends of the department head and most of the professors wereessentially unchanged for an entire decade.


39/21627

The 1940’s

1940’s

President Roosevelt’s “make-work” programs and the disease called“deficit spending” from which the country has never recovered beganto speed up the economy in the late 30’s. The greatest impetus,

however, came from the rumblings of war to be heard in Europe. Thedraft, or compulsory military training, was instituted in 1940 and drew onthe student population. Total war, which began with the Japanese surpriseattack on Pearl Harbor on December 7, 1941 brought about the end of the winter course program and markedly reduced undergraduate enrollment.The graduate program suffered less perhaps because of the nature of the

course and research offerings. Trained bacteriologists and food processingspecialists were much in demand for the war effort. Among those awardedadvanced degrees in the first half of the decade of the 40’s were: Louis K.H. Lu, Ph.D. 1940, who, after the war established an analytical and quality control laboratory in Syracuse, N. Y.; Keith Baldwin, M.S. 1942, who becameassociated with Winthrop Laboratories; A. P. Stewart, Ph.D. 1942, whobecame President of Nodaway Valley Foods; H.B. Naylor, Ph.D. 1943, whobecame Professor of Bacteriology; Frank Kosikowski, Ph.D. 1944, whobecame Professor of Food Science and J. C. White, Ph.D. 1944, presently Professor of Hotel Administration Emeritus.

The decade of the 40’s saw many staff changes. Professor Troy retired

in 1940, Professor Guthrie in 1948 and Professors Ayers and Rahn in 1949.

In 1943, Dr. H.B. Naylor was appointed Assistant Professor of Bacteriology. He resigned in that same year to enlist in the U. S. Navy as Lt.(J.G.) and served for three years at Fort Dietrich, Md.

On September 30, 1944, Professor Paul Sharp resigned from the faculty of Dairy Industry to become Director of Research for Golden State Dairiesin California. Several years later he was appointed Director of the California Agricultural Experiment Station a position which he held until his retirement.

Professor Herman Brueckner resigned as Extension Professor of Dairy Industry on February 15, 1945 to follow Dr. Sharp to California and to take

over supervision of production for Golden State Dairies. He died of a heartattack on December 7, 1957.

New appointments and promotions were numerous. In 1941 Dr. I. C.Gunsalus was appointed Assistant Professor of Bacteriology. He succeededDr. C. N. Stark as undergraduate faculty advisor and taught the courses inIntroductory Bacteriology. He was promoted to Associate Professor in 1944and to Professor in 1946. He resigned in 1947 to accept a position at theUniversity of Indiana.


40/216



28

In that same year (1947) Dr. D. B. Hand resigned to accept a positionas Director of Research for Sheffield Farms Corp. in New York City.

In 1943 Dr. A. C. Dahlberg, Head of Dairy Research at Geneva, returnedto the Agricultural Experiment Station from a leave in Central America tofind that his Department no longer existed. It had been closed out and the

herd transferred to the Animal Husbandry Department at Ithaca. He andhis staff members were given the choice of transferring to other departmentsor accepting positions elsewhere. Dr. Dahlberg chose to transfer to Dairy Industry at Cornell—Ithaca. His title was changed from Chief in Researchto Professor of Dairy Industry. He carried on an active program in appliedresearch until his retirement in 1963.

Also, in 1943, Dean Carl E. Ladd died and Dr. William I. Myers tookover the direction of the College.

In 1944 Dr. C. F. Niven, Jr. and Dr. Carl Smiley were appointed AssistantProfessors of Bacteriology. Smiley held the post for only a short time,resigning November 30, 1944 to accept a position with Hiram Walker

Distilleries.

Also, in 1944 Dr. Wayne Umbreit was employed as Professor of Bacteriology.

Dr. Frank Kosikowski was appointed Assistant Professor of Dairy Industry in 1945 and Dr. Charles Niven was promoted to Associate Professor.

In that same year Dr. Robert F. Holland was appointed Professor of Dairy Industry with responsibilities in Extension and in the management of the business activities of the Department.

In 1946, Dr. J. C. White left the research department of the BordenCompany to become Associate Professor of Dairy Industry. Dr. Kosikowski

was promoted to Associate Professor at that time.

It is interesting to note that in 1946 the faculty of the Departmentconsisted of one assistant professor and two associate professors, whilethe remainder (12) were all full professors. By 1948 this seeming imbalancehad been pretty well corrected and the budget listing showed 9 professors,4 associate professors and 2 assistant professors.

In 1947 Dr. V. N. Krukovsky was promoted to Associate Professor andDr. H. B. Naylor returned to the College as Professor of Bacteriology.

Also, in 1947 Dr. Harry Seeley was appointed Assistant Professor of Bacteriology.

The bacteriological laboratories at the south end of the third floor weregutted by fire in 1947. This drastically curtailed research for more than a year and was given as one of the reasons for the resignation of Dr. Gunsalus.

In 1948 Dr. Herrington received the Borden Award of $1,000 and agold medal for his contributions to dairy chemistry.

Drs. James Evans and Eugene Delwiche were appointed AssistantProfessors of Bacteriology in that same year (1948).


41/21629

The 1940’s

In 1949 Dr. Max Zelle accepted the position of Professor of BacterialGenetics, the first such position in any College in the U.S.

Dr. Frank Shipe was appointed Assistant Professor of Dairy Industry.

World War II ended officially on August 14, 1945 and the discharge of the G.I.s began shortly thereafter. Armed with the benefits of the “G. I.

Bill”, which underwrote the costs of their education, the veterans flockedto college campuses all over the country. The registration at Cornell doubledpractically overnight. Temporary buildings sprouted on the campus andtemporary housing (Vetsburg, off Mitchell Street) was built. The old GlenSprings Hotel at Watkins Glen was refurbished and buses were obtainedto haul students back and forth. New dormitory construction and graduatestudent housing was pushed.

Courses such as Market Milk that had been discontinued during the war for lack of students were now filled to capacity; in fact, double sessions were required to take care of the student population. Increased state andfederal funds became available for improved laboratory and teaching

facilities of all kinds. This burgeoning student population was, of course,also responsible for the relatively large number of new staff appointmentsin the middle 40’s.

At this same time, the miserable salary situation that had existedthroughout the 20’s, 30’s and early 40’s, began to change for the better.Prior to 1945 all positions in the College of Agriculture were non-statutory;they did not come under Civil Service. In a way this was probably a goodthing because there would be no surer way to reduce the College tomediocrity than to have its positions subject to Civil Service appointments.

However, the non-statutory status was not good either. It put the faculty

in the same category as the political appointees and the charwomen whocleaned the State offices. Requests for salary adjustments were generally turned down. When jobs were at a premium, this system worked, butnow the worm had turned. In 1945, the College administrators submittedto the legislature a salary classification bill in relation to salaries of membersof the faculty, the administrative staff and other employees of the New York State colleges, schools and experiment stations.

This bill was unique in that it set up a schedule of positions for thenon-academic employees in which the grades controlled the salary, as isthe case in all Civil Service programs. However, for the faculty, the salary controls the grades and by a series of grades for the same titles it is

possible to move persons up on the pay scale in roughly the order of merit. This system was in effect until 1972 and has made it possible toprovide much needed salary adjustments.

In addition to new teaching equipment much new processingmachinery was purchased in the late 40’s. This will be discussed underthe section on plant operations.


42/216



30

It is worthy of note at this point that in the summer of 1940, one PaulTinker (B.S. 1929), of Rouses Point on Lake Champlain set out from that village in a row boat to row to New Orleans via the canals, lakes and theMississippi River. He made the mistake of stopping at Ithaca to visit oldfriends and his rowboat was stolen. This ended his Odyssey and since he

had nothing more exciting to do, he accepted an appointment in the Dairy Industry Department to teach winter course that year. Although he was anemployee for one year only, his association with the faculty was beenmaintained on a social basis continuously. He was well known and wellliked by the new appointees and the retiring “gray-beards” alike.

The years 1949 and 1950 saw the graduation of the veterans who floodedthe colleges after World War II. Twenty-three B.S. degrees and fourteenone-year certificates were awarded in 1950. Fifteen B.S. degrees and twelveone-year certificates were awarded in 1951. The following year only sixB.S. degrees were awarded and the special one-year program was terminatedbecause of lack of students. From this time through most of the next two

decades, the number of bachelor degrees awarded remained at a plateauof eight to ten with minor fluctuations.


43/21631

The 1950’s

1950’s

The 1950’s were prosperous years and salaries rose with some regularity in accordance with the new State salary classification system. Funds were available for much new equipment and building rehabilitation.

The launching of Sputnik I by the Russians in 1957 and the dismal failureof the U. S. space rockets spurred Congress to appropriate large sums tosupport research projects in all areas. This had a great effect on theDepartmental programs, particularly at the graduate level, supportingstudents and providing sophisticated equipment for both teaching andresearch.

In 1950, Drs. William Jordan and Richard March were appointed AssistantProfessors of Dairy Industry. Dr. Paul VanDemark was appointed AssistantProfessor of Bacteriology.

The American Dairy Science Association held its annual meeting atCornell in June. It was hosted jointly by Animal Husbandry and Dairy Industry. Everything went smoothly and the weather held good. Attendance was excellent.

Nineteen fifty-one was marked by the retirement of Professor C. N.Stark on June 30 and the death of Professor Emeritus Winfred Ayers onSeptember fifth.

The installation of new refrigeration machinery, which had been inprogress for nearly a year, was completed in December.

In 1951, Drs. Delwiche and Seeley were promoted to Associate Professorrank. The one-year special course in Dairy Industry, which had been taughtby Assistant Professor Richard March, was terminated because of low registrations.

This year also marked the termination of the Cornell Dairy Conference, which has been held annually on the campus to bring to state dairy processors the latest developments in their industry. Negotiations had beenunderway for several months to merge the Conference with the AnnualMeeting of the New York State Association of Milk Sanitarians. This was

accomplished in 1953 and the first joint meeting was held in Syracuse onSeptember 21-23. It was a successful marriage, as is shown by the fact thatthe fiftieth anniversary of the Association and the twentieth joint conference was held in Rochester, N. Y. on August 12-16, 1973 in conjunction with theannual meeting of the International Association of Milk, Food andEnvironmental Sanitarians.

Also in 1951, Dr. J. C. White was promoted to Professor of Dairy Industry.


44/216



32

Dr. Frank Shipe was promoted to Associate Professor of Dairy Industry in 1953 and Dr. F. V. Kosikowski was promoted to Professor. Richard March was advanced to Associate Professor rank.

Dr. William Jordan was promoted to Associate Professor in 1954. On January 25 some excitement was provided, when a deer in avid search forhigher education jumped through a large glass window in the market milklaboratory and wreaked havoc before she was persuaded to leave via oneof the many doors quickly opened for her.

In 1954, Dr. Paul VanDemark was promoted to Associate Professor of Bacteriology and Dr. Harry Seeley to Professor of the same discipline.

In 1955, Dr. Frank Kosikowski was presented with the Borden award

in dairy manufacturing. This consisted of a check for $1,000.00 and a goldmedal. He was also appointed Fulbright Research Scholar to the FrenchNational Agricultural Experiment Station.

On June 30, 1955 Dr. J. M. Sherman resigned as Department Head todevote his time to research and writing. He was succeeded on July 1, by Dr. R. F. Holland who held the position for the next seventeen years. He was the fourth head of the Department.

The fourth (and last)

“head” of the

Department

Robert Francis Holland,

Ph. D., Head of the

Department July 1, 1955 –

August 31,1972.


45/21633

The 1950’s

Also in 1955:

Dr. Eugene Delwiche was promoted to Professor of Bacteriology.

Dr. James White was elected President of the New York State Associationof Milk and Food Sanitarians.

Betty Jane Fuller was employed to succeed Mrs. Arvilla (Spencer) Bergeras office manager. Mrs. Berger had resigned to join her husband, Leo, attheir new home in Roslyn Heights, Long Island.

1956 marked the formation of the Division of Food Science andTechnology. A limited food science program had been instituted several years earlier by Professor Herrington at the behest of the New York StateCanners and Freezers Association under the leadership of Mr. WilliamSherman, Executive Secretary. This new action by the College recognizedthe growing importance of the food science discipline and the need forexpanded training and research in this area. Drs. Walter Clark and PaulRamstad of the Graduate School of Nutrition had been associated with Dr.Herrington in the early program. The new specialization was administeredjointly by the Departments of Dairy Industry and Agricultural Engineeringat Ithaca and the Department of Food Science and Technology at Geneva.Director A. W. Gibson served as chairman of the group. Dr. Edward Nebesky was employed as Professor of Food Science to supervise undergraduateand graduate instruction in this area and to develop the research program. A wing had been provided on the new Agricultural Engineering buildingto house processing, and laboratory facilities.

At this same time the graduate field of Food Science and Technology was established with Dr. Herrington as Field Representative.

During this year the Department of Agricultural Engineering, which

had occupied offices and laboratories in Stocking Hall for many years,moved into their new Riley-Robb Hall and the space released was takenover by the Dairy Industry and Bacteriology Staff.

On May 1, 1956, at a ceremonial breakfast at the Clinton House, Dr.Holland received the American Agriculturist Award for meritorious serviceto the dairy industry of the State.

On October 26, the Department joined in the celebration at CampbellHall, N. Y. of the centennial of the establishment of the first butter factory in the country. A historical marker was dedicated, with appropriateceremonies, near the flowing spring that provided the pure, cold wateressential to the production of good butter. Dr. E. S. Guthrie and the CornellDairy Science Club were largely responsible for obtaining recognition of this event.

The Department was shocked and saddened on Monday, November 5,1956 by the sudden death of Professor J. M. Sherman. He had been at work on the previous Friday and appeared in good health. His friendshave established a memorial book fund in the Albert R. Mann Library. Hisportrait, with a bronze plate bearing his name and a most appropriateinscription in Greek hangs, in the Departmental library.


46/216



34

Dr. Sherman had a keen sense of humor and after the dairy building was named for Professor Stocking he decided that some portion of thebuilding should be named for him. He therefore christened the little washroom that adjoined his office Sherman Hall.

Nineteen fifty-seven was the low point of the decade for the awarding

bachelors degrees. Only four were completed during the year. Three M.S.degrees were awarded and no Ph.D. degrees. Student interest in the dairy industry had declined and the Food Science program had not yet gainedmomentum.

Dr. Russell MacDonald was appointed Professor of Bacteriology onSeptember 1.

Emeritus Professor Rahn died on September 26.

Professor Herrington spent a six-month’s sabbatical leave in Denmarkon a Fulbright grant.

From August to December Professor Holland was on an ICA project on

milk quality in Greece. December 1957 and January 1958 were spenttraveling in Europe. Dr. Harry Seeley served as acting Department Head.

Professor Max Zelle resigned on September 30, 1957 to accept a position with the Atomic Energy Commission.

In 1958 Dr. Paul VanDemark was promoted to Professor of Bacteriology.

On June 30, 1959 Dr. Edward Nebesky resigned his position as AssistantProfessor of Food Science and on July 1, Dr. Paul Buck was appointed tothat post with the rank of Associate Professor.

At this same time, the old Division of Food Science and Technology was abolished and all Food Science activities came under the wing of the

Department of Dairy Industry. Dr. Herrington was elected field representativefor both the dairy and food science fields. A State appropriation of $30,000per year was obtained to operate the Food Science program.

On July, 1, Dr. Stanley A. Zahler was appointed Professor of Bacteriology succeeding Dr. Zelle.

Dr. William Jordan became Professor of Dairy Engineering at this time.

Also on July 1, 1959, Dr. Charles E. Palm became the seventh Dean of the College following the retirement of Dean W. I. Myers on June 30.


47/21635

The 1960’s

The sting of Sputnik continued throughout the decade and money for

equipment, building remodeling and student support was relatively easy to obtain. Salaries increased substantially at all levels. The country was in a period of burgeoning inflation, which had a marked effect onDepartment business income. Milk and other food prices were held downby the University while material costs and salaries skyrocketed. Thus, overthis ten year period, annual income from cafeteria and milk plant droppedfrom $130,000 per year to $40,000. Therefore, a strange anomaly occurred.Hundreds of thousands of dollars were available for salary increases, studentsupport, equipment and building rehabilitation, while the Department beganto run in the red. Outside funds were earmarked for specific projects andcould not be used for the day-to-day operations.

Actual ly the problem stemmed from the fact that the College Administration had failed to provide adequate support for essential secretarialand managerial salaries, maintenance of building and equipment, extensionactivities and supplies. Reliance had been placed on the Department’s incomefunds for much of this support. Despite repeated warnings and requests forstatutory support by both Sherman and Holland, this situation continueduntil the late 60’s, when the Department was $300,000 in the red. Steps werethen taken to alleviate the problem and by 1973 a sound financial base wasestablished.

1960’s

Stocking Hall, home

of the Department of

Dairy and Food Science

(1960–1966). In 1966

the department name

was changed to

the Department of

Food Science.


48/216



36

The 60’s were years of rapid change in the University, the College andthe Department. A new Dean with new ideas occupied the office in RobertsHall and a minor calamity, James A. Perkins, a “foundation man” sat in thepresident’s chair in Day Hall. Perkins resigned in a “Crisis of Confidence”after the take-over of Willard Straight Hall by militant blacks in the spring

of 1969. Some of the events of the decade are listed chronologically.On July 1, 1960, the name of the Department was formally changed

from the Department of Dairy Industry to the Department of Dairy andFood Science.

Dr. Joseph Nowrey, a Ph.D. in Chemical Engineering, was appointed Assistant Professor of Food Science on April 1 to work with Dr. Buck onthe expanding food science program.

Director of Resident Instruction Anson Wright Gibson who had beenchairman of the original Committee on Food Science retired on June 30and was succeeded by Professor Thomas C. Watkins.

A three-year graduate student-training grant for Bacteriology wasawarded by the National Institutes of Health. It totaled $108,000.

Professor Herrington obtained a grant of $25,000 from Milk Market Administrator, Charles Blanford, for study of the composition of milk inNew York State.

The fourth floor mechanical drawing laboratory, formerly occupied by the Agricultural Engineers, was rebuilt into a bacteriological laboratory forDr. MacDonald.

On June 1, 1960 The American Cottage Cheese Institute, Inc. wasfounded in Stocking Hall and the first directors were listed as D. K. Bandler, Annita DeSantis, F. V. Kosikowski, R. F. Holland and Norman Penny. This

infant organization has grown and prospered and is still doing well as anindependent association. It is now called The American Cultured Dairy Products Institute.

Dr. V. N. Krukovsky was the recipient of the Borden Award - $1,000and a gold medal - for his work on the chemistry of milk. Dr. F. V. Kosikowskireceived the Paul-Lewis Award of $1,000 and a bronze plaque for his researchon the chemistry of cheese.

The New York State Association of Milk Sanitarians presented theDepartment with a bronze plaque at their Annual Meeting in September1960. The plaque is inscribed: “Presented to the Department of Dairy and

Food Science by the president and members of the executive committee ingrateful recognition of the many helpful and valuable services rendered tothe New York State Association of Milk Sanitarians.

In June 1961 with the completion of Morrison Hall, the Animal Nutritionpeople moved from the south side of the East-West corridor of StockingHall. Dairy and Food Science occupied all the vacated space except for thetwo laboratories by the ramp. These were taken over by Entomology.


49/21637

The 1960’s

Also in 1961:

The Department applied for and was awarded, a National Institutes of Health graduate student training grant in the amount of $308,000 for a five year period.

Dr. Holland was appointed chairman of a committee of the American

Dairy Science Association to act in an advisory capacity to Dairy Society International. In September he was elected to the Executive Committee of the New York State Association of Milk Sanitarians.

Dr. Dahlberg resigned as Executive Secretary of the Dairy ProductsImprovement Institute. He had held this position for several years. Thisaction brought about the termination of the Institute.

Dr. Frank Shipe was promoted to Professor of Dairy Science.

Drs. Turk (Head of Animal Husbandry) and Holland joined severalother dairy leaders in an effort to induce the U. S. to join the InternationalDairy Federation. Several meetings were held with industry and government

people but no action was taken.Nineteen sixty-two was known historically as the year of the Cuban

Crisis and the confrontation between the U. S. and Soviet Russia over thelocation of missiles in Cuba. The missiles were removed, and no blood was shed.

Drs. Kosikowski, Shipe and Holland attended the International Dairy Congress in Copenhagen, Denmark in September. Kosikowski and Hollandalso attended the first International Food Congress in London that samemonth.

Harold J. Barnum, of the City of Denver, Colorado Department of Healthand Hospitals, completed a study of milk dating on April 1. He worked inconjunction with the Dairy Products Improvement Institute and the NationalLabeling Committee working with Dr. Dahlberg. “Barney” occupied anoffice in the basement and was a very popular tenant.

Dr. H. H. Haugaard, a Dane who was retired from the researchdepartment of National Dairy Products Corp. spent the year in StockingHall working on a photoelectric method for the determination of the fatcontent of milk. He was supported by a National Institutes of Health Grant.

Dr. Herrington was a recipient of a $13,000 grant ($7,000 from theOrder II Milk Market Administrator and $6,000 Hatch funds) to work on acolorimetric test for the protein content of milk.

Because of the drastic decline in the number of students majoring indairy science, the Department engaged in a very active recruitment program, which continued for several years. Brochures were printed and mailed tohigh school counselors, dinners were held for counselors and interestedstudents, advertising was printed on milk cartons and high school seniors were contacted directly. 1962 was a peak year in this effort, but few studentapplications resulted. The dairy industry had been going through a periodof consolidation for some years at both the farm and processing levels.Hundreds of plants had closed and the employees released filled positions


50/216



38

that became available in operating plants. Thus there was small demandfor college graduates and salaries were not comparable with those availablein other industries.

During the year, some of the laboratories acquired from Animal Nutrition were refinished and equipped to handle Dr. Kosikowski’s cheese andfermented foods teaching and research program.

Nineteen sixty-three was a year of “leaves�

Documents

exploring life science