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south by Iran's central flats.

The north boundary of these moun-
tains is covered with forests and the
south boundary is free from forests.
The tops of all these mountains are
white with snow most of the year.
There is a conical shaped mountain



that is called Damavand and it is cov-
ered with snow all the time.

The weather in these mountain areas
is generally cold, but the interesting
thing that the farmers grow rhere is a
strange variety of citrus fruit. They also
grow cotton and tea in this farming
region.

Besides these northern mountain
areas there are some mountain chains
that start at the northeast. However
they extend to the south.

We grow all types of crops and
legumes in Iran. The main ones are



wheat, barley, cotton and spersial plant
that is plentiful in Iran. We also raise
Ceffrass from which we make a product
known as clout which is smooth as silk.
Producing silk and silk worms is an im-
portant occupation in Iran.

We have many kinds of fruit such as
apricots, plums, cherries, pears, peaches,
and apples. The special fruits that are
very common in Iran are figs, and
grapes from which famous wines are
made.

This has been a very brief summary
of Iran's agricultural conditions.



HYDROPONICS



By Pinya Cohen '57



DURING the past few years the
science of hydroponics has become
a prominent and practical method of
growing plants. In simple terms, the
method of hydroponics may be defined
as plant growth without the use of soil.
The nutrients necessary for plant growth
are artificially supplied in solution and
soil culture is disregarded.

Several methods are used in hydro-
ponics, however, they are basically the
same with certain variations. One
method used is to fill the greenhouse
benches with clean sand instead of soil.
The nutrients required for growth are
supplied by mixing the necessary chemi-
cals in a tank and applying these nutri-
ents by means of a hose. The plants are
fed several times a week and between
feeding periods the sand is kept moist
with water. Every few weeks the sand
is thoroughly cleaned to remove accumu-
lated chemicals. Disadvantages of this
method are that valuable chemicals are
lost by cleaning the sand and that the
sand must be kept free from too much
acid. The acidity of the nutrient is ex-
tremely important. The other methods
vary in physical apparatus, the use of
cinders instead of sand and more or less
elaborate methods.



There are a number of commercial
advantages in the method of hydro-
ponics. One of the main factors is that
the whole operation is much cheaper,
because the plants are fed only those
elements which they need for proper
growth and are not fed unnecessary
minerals, therefore virtually no waste of
water and fertilizer.

Another factor to consider among the
commercial advantages is that the ex-
pense of labor is cut tremendously.
Manual labor needed for watering is
eliminated, as the water and the nutri-
ent solutions are fed to the plants by
the same apparatus. Water damage is
practically eliminated and soil acids no
ionger cause trouble with greenhouse
benches and other constructions. One
of the larger expenses in a conventional
greenhouse; the soil expense and the
labor, time, and fertilizer necessary to
produce satisfactory soil is completely
eliminated in the method of hydro-
ponics. The method of soiless culture
also produces a greater and finer crop
yield that sells for a better price.

Perhaps in the near future, the sci-
ence of hydroponics will become more
widely used and appreciated as its dis-
advantages are few and the savings in
time, labor and equipment are great.



The



Research Laboratory



By Karl Barth '56




Dr. Schatz, Laboratory Director, Examining Bacterins



IN the fall of last year the National
Agricultural College established a
research laboratory and engaged Dr.
Albert Schatz to head this new depart-
ment. There are various reasons which
motivated the establishment of this
laboratory. Students who are interested
in Agricultural Research may obtain
practical experience in research work.
It offers facilities for those faculty
members who wish to work on original
research in their own fields. The re-
search laboratory will also enable the
college to give advice and aid to those
in agriculture and related fields.

The lab is now fully equipped for
investigative work on various problems
in the broad field of agriculture, indus-
try, and public health. More specifically,
it can handle studies of chemical, bio-
chemical, physiological and microbiolo-
gical nature, which studies are all part
or closely related to the vast and ever-
growing field of agriculture.

The building which houses the Re-
search Laboratory is one of the oldest in
this area. It is located on the old high-
way running parallel to Route 202
between Helker's Garage and our



Alumni House, and dates back almost
200 years when it had been a roadside
inn. It was the farmhouse of Farm #1,
and was later used as living quarters by
students and members of the faculty.

In order to make the old building suit-
able to house the Research Laboratory
a large amount of time and funds had to
be spent. It received a new roof and one
side was ripped down and rebuilt. It is
common knowledge that laboratory in-
struments and equipment are quite
costly. To keep the laboratory staff work-
ing at full efficiency hundreds of test
tubes, Erlenmeyer flasks, Florence flasks,
perri dishes and other precision glass-
ware of all rypes are needed. The suc-
cessful solution of problems arising in
all fields of agriculture also necessitated
a large stock of organic and inorganic
chemicals, which illustrates the great
expense to which the college has gone in
the establishment of the research labor-
atory.

Dr. Schatz, who is recognized as one
of the discoverers of the antibiotic
streptomycin, is one of the outstanding
scientists in the United States. He directs
all research in the lab and in this func-
9



tion advises and assists faculty members
as well as students in pursuing original
investigative work in whatever field of
agriculture or related fields they might
have chosen. Through his own research
work Dr. Schatz, with the assistance of
Mr. Gilbert Trelawny, has already been
able to secure two grants from the com-
panies interested in the laboratory. He
currently teaches courses in Agricultural
Research, Animal Bacteriology and
Parasitology to qualified juniors and
seniors.

Dr. Max Trumper is Chairman of the
Research Committee of the Board of
Trustees. President James Work is also
a member of the committee. Dr.
Trumper is an outstanding Toxicologist
and Physiologist and is known to most
students through his lectures on
nutrition.

Mr. Gilbert S. Trelawny is Dr. Scharz's
assistant. He has had six years of prac-
tical research experience in a clinical
laboratory, two of which were spent in
the U. S. Army. Although Gil Trelawny
had ample experience he felt that he
needed a theoretical background and
therefore enrolled this year as a fresh-
man at N.A.C.

Dr. Elson is one of the faculty mem-
bers conducting research work at the
lab. Many students may be interested
in this work so we have obtained an
account of one of his research problems.
The nature of his problem is as follows:
Liming and fertilizing soils results into
things which are desirable in one way,
but undesirable in another way. The
application of lime raises the PH of the
soil, and application of fertilizer supplies
phosphate to the soil, which of course,
is desirable. However, plants, as well
as all living things, require trace metals,
like zinc, molybdenum, copper, iron,
cobalt, manganese etc. The trace metals
wnich are so vital for high yields be-
come more insoluble, and therefore
more unavailable for plant growth, as
(continued on page 16)



The Story of



HAM



By Kurt Sonneborn '55



FROM Tokyo to Berlin, from Iceland
to Africa, wherever American sol-
diers are stationed, American business
men have traveled; whether in search of
security, business or fun, the Yankee
dish of Ham and Eggs has become
synonymous with the "American way of
life."

This was made possible by Hernando
DeSoto, businessman, tourist, and soldier
of fortune, who introduced his Majesty,
the Pig, to the shores of the New World
in the year 1539, one hundred years
before the English settlements of Plym-
outh and Jamestown were founded. The
Indians, who were not familiar with the
art of domesticating animals, hunted the
hogs that were running wild and found
them to be very tasty. As a matter of
fact it is claimed that the Indians in-
troduced spareribs to the Puritans. The
art of preparing pork had come a long
way since the primitive operations of
the Indians and the colonial settlers.

Today, smoked, dried or spiced, the
pig supplies us with over two thousand
delicacies. In spite of the vast array of
varieties, the blue ribbon favorite is, as
it has been for centuries, ham. Ham
comes from hogs whose life purpose



seems to be that of eating. When raised
on the vast scale that is practiced in the
U. S., fattening of hogs becomes a
scientific business. The pig's diet con-
sists of corn. It takes thirteen bushels
to increase the weight of a hog by one
hundred pounds. Since the optimum
weight of a marketable hog is 225 lbs.,
a hog must devour approximately 1,600
lbs. ( 26 bu. ) of corn. A pig of about
six months supplies us with the choicest
of cuts, but only the two hind legs sup-
ply us with ham. The other parts going
into bacon, pork chops, spare ribs. etc.
In processing hams the old fashioned
dry-cure, and the pickle-cure methods
are in wide use today. Salt is the prin-
cipal ingredient in the dry-cure method,
while a mixture of salt and sugar are
used in sweet-pickle curing. The in-
gredients are either applied by rubbing
the salt into the ham, or as is done
most frequently today, are injected. In
the next step the hams are "overhauled"
to insure uniformity in curing. This
means that hams are placed into vats and
are covered with a curing solution. After
they have been in a particular vat for a
certain length of time they are taken to
another vat containing a similar solu-



tion. The secret of a well cured ham
lies in the amount of different curing
ingredients used, and the manner in
which these are applied.

No method is known that exceeds
the old fashioned smokehouse for bring-
ing out the fine flavor and taste.

The giant packing houses are
equipped with smokehouses that are
electrically controlled so that the right
amount of moisture and smoke are pro-
duced; the basic idea behind it all is to
expose the ham to the fragrance of
burning hard wood. When the desired
degree of heat has been reached the
ham is removed from the smokehouse
and placed in the hanging room for
cooling and final inspection. The exact
techniques applied in the processing of
ham are numerous, however, the details
are heavily guarded secrets.

Since DeSoto stepped ashore to take
possession of the New World in the
name of his majesty, Charles I of Spain,
the basic processes in the preparation
of ham for table use have not been
changed. The empire he helped build
has vanished, yet I hope that the call
"Ham and Eggs coming up" will stay
with us forever.



PERSONALITIES OF THE
FELINE FAMILY

( continued from page 7 )
Chew is one of the biggest jaguars in
captivity, weighing over 400 pounds. He
is a vicious killer and is always ready to
pounce on anything that moves. A keeper
once made the mistake of opening the
dividing door between Chaw and a pair
of young jaguars. He was in the other
cage like a flash, grabbed one of the
jaguars, and broke its head as though it
were an egg shell. The only reason the
other jaguar was saved was the fact that
Chaw had an iron grip on the dead one
and refused to let go, giving enough
time for the surviving one to move into
anothet cage.

The surviving jaguar was Rose, who
besides being a very lucky cat was my



favorite animal. Rose was born in cap-
tivity and is about four years old. She
has a very gracious and trustworthy per-
sonality. She was the only animal in
that house I trusted completely. I would
stop by her cage on a warm summer day
and give her a shower which she en-
joyed immensely. Jaguars are excellent
swimmers. She showed her appreciation
by purring like a kitten. I would then
brush the water from her and get her
moving by wrestling with her. Some-
times she would hold me with her paws
and get my face all wet by licking me
with her sand-paper like tongue. A lady
once threw a souvenir book that was
made of paper mache into Rose's cage
and before anyone could get it out, poor
trusting Rose swallowed it. We were
lucky because everything came out
10



alright, but it sometimes makes you
wonder who belongs in the cages, the
animals or the spectators.

There exists in animals, like jaguars
and panthers, a condition known as
melanism, which is the opposite of
albinism. This is very prevalent in
panthers from Malaya. Hence a pair of
spotted leopards can very easily have a
brood of black panthers. If one looks
closely at the black panthers he can see
the darker spots in the background.
These cats are faster and more danger-
ous than their spotted brothers because
of their lack of camouflage. The black-
ness in the luxurious jungle makes this
leopard stand out like a sore thumb and
this animal has to depend on speed and
risk in getting its prey. At the end of
(continued on page 16)



SPORTS

Philosophy of the Game



This is a reprint of the speech given
by Prof. Schmieder at the Pep Rally
preceding the first game of the 1953
football season. These spoken words
have meaning for any competitive un-
dertaking and every contestant can
realize the essence of the words.

— Sports Editor

LEARN to obey before you command.
Today, tonight, tomorrow, the
great command, the big order, goes out
to you, "Beat Wilson."

However, as this order, this pleading,
this beseeching, goes out to you stal-
warts, here, from all of us here at our
college on the banks of the Neshaminy
— you dare not fail to remember that
today, tonight, tomorrow, the great com-
mand goes out to the other stalwarts to
the west of us on the banks of the
Potomac, the great command, "Beat the
National Aggies."

A little fear, a little trepidation of
uncertainty is in your hearts. That is
quite alright. A little fear will put you
more on the "qui vive" — on the alert,
will make you throw off any noncha-
lance, any overconfidence which may



after be disastrous. A little trepidation
will shoot the adrenalin into your blood
stream and tone up and steel your
muscles to enduring, efficient action.

But yes, I know it is not as simple as
all that — courage and will to win, the
never say down or die will not always
do it — nor buckets of blood and cries
of "fighting hearts we can't be beat."
Shouting and noise may have toppled
the walls of ancient Jericho, I would not
know, I was not there. But I believe it
helps.

You players of the game know all too
well that it is not as simple as that —
for there comes into play multitudinous
other factors — unforseen, blocking of
careful plays, vicious tackling, lack of
interference, balking and perhaps some
deceptive tricks. There, then as I see it,
comes into play the unscheduled action
of the individual, his knowledge of the
game, his past experience, his judgment,
his stamina and what not that was
learned during tough weeks of scrim-
mage and countless other football games.
But, always over and above all the
hard, fast struggle and fast thinking



stands the purpose to carry out the
great and subconsciously always present
to the last — then win or lose — it can be
truly said "Remenisse juvalilt" — it will
give you pleasure — "jivalit" — it will
give you joy to remember, to recall
the great game, the great games, of the
1953 football season.

Yes, we are assembled here this eve-
ning to let you know that we are with
you at this eve of the football season,
and shall stay with you to the end.

When you win we will raise you high
on our shoulders in joyous triumph, if
you lose we shall weep with you and
help bind your wounds of body and
soul. But for goodness sake win.

The fundamental psychology of man
is today about the same that it was in
the days of Aevens the prince Aevens,
the Trojan hero of 3000 years ago. In
order to encourage his men enduring
almost unbearable hardships he con-
cluded his pep talk with —

"Forsau et bace olein, Remenisse
juvaleit."

Perhaps at some time it will give you
pleasure to recall these hardships.



SOPHOMORES WIN TUG OF WAR




For the first time in three years, the sophomores pulled the freshmen across the now depleted 'mud hole' in a spectacular tug of war
which lasted more than five minutes.

Even before the battle got under way, there was a great deal of excitement as a concrete wall collapsed sending several students
sprawling over an embankment.

The rope broke as the great tug started but Mr. Feldstein saved the day with a new one, and after a breath-taking five minutes
in which the struggle could have gone either way, the freshmen weakened and went splashing through the mud. They had a chance to
clean-off however, as the sophomores watered them down with a pressure hose.

11



HIJACKED HUMOR



By Bub Jaggard '54



The mistress of the boarding house
glanced grimly around the table as she
announced: "We have a delicious rabbit
for dinner."

The boarders nodded resignedly, all
that is but one. He glanced nervously
downward. One foot struck something
soft, something that said "Meow."

Up came his head. A relieved smile
crossed his face as he gasped, "Thank
God."

Country Constable — "Pardon, miss,
but swimming is not allowed in the
lake."

City Flapper — "Why didn't you tell
me before I undressed?"

Constable — "Well, there ain't no law
against undressing."

— Via, College Farmer

"I'll teach you to make love to my
daughter! "

"I wish you would, sir. I'm not making
much progress."

# # #

Sign in a cocktail lounge: Please
don't stand while the room is in



"Have you ever awakened with a
jerk?"

"Heavens, no! I'm not even married."

"What was the hardest thing you
learned at college?" asked the proud
father.

"How to open beer bottles with a
quarter," said the son.

# # #

Wife: "Who was the dame you were
talking to?"

Husband: "Just a woman I met pro-
fessionally."

Wife: "Yes, but whose profession —
yours or hers?"

Husband: "The iceman's been brag-
ging that he's kissed every woman in
this apartment house, except one."

Wife: "Must be that snooty Mrs.
Jones upstairs."

# # #

Diamonds don't grow on trees, but
the right kind of limbs will get 'em.



Scene — A crowded bus. A young
lady is vainly groping for her purse to
pay her fare. A young man is standing
nearby with anguish clearly written on
his handsome features.

Young Man: "Pardon me, miss, but
may I pay your fare?"

Young Lady: "Sir!"

Several seconds of groping.

Young Man: "I beg your pardon
again, young lady, but won't you let
me pay your fare?"

Young Lady: "Why, I don't even
know you, and anyway I'll have this
purse open in a minute."

Continued groping.

Young Man: "I really must insist on
paying your fare. You've unbuttoned my
suspenders three times."




The captain realized that there was
no hope for the sinking boat, and said,
"Is there any one among us who can
pray?"

A meek man stepped forward: "Yes,
sir; I can pray."

"Good," said the captain, "you start
praying while the rest of us get life-
belts on. We're one short."

# # *

Co-ed: "When he dances he's all
feet and when he stops he's all hands."

* * #

Slogan used in the chest X-ray cam-
paign by the Winnipeg, Manitoba,
health department: "Every chest or
bust!"

12



If a woman looks old, she's young.
If a woman looks young, she's old.
If a woman looks back, chase her.

— Iowa Agriculturist



As she walked by she set my nerves
on uree!



Running after women never hurt
anybody — it's catching them that does
the damage.

# # #

"I'm bored with marriage. Harry
hasn't kissed me since my honeymoon."
"You ought to divorce him."
"I can't. Harry isn't my husband."



As the new barber nicked the one-
armed stranger for the second time, he
said, "You have been here before?"

"No," said the stranger sadly, "I lost
this arm in a sawmill."



Russia points with pride to the fact
that Russian women are doing men's
work and are getting men's pay. That
is nothing. Over here women get men's
pay without doing any work.



A woman never really makes a fool
of a man. She just directs the perform-
ance.

— Cornell Countryman



Gosh! ! !
Mr. and Mrs. Mix are rejoicing over
an 8 pound daughter, their sixth child
since Saturday.

— Brownsville Sentinel-Dispatch



There was a little country girl who
came to college and always went out
with city fellers because farm hands
were too rough.



All contributions to this page will be
gratefully accepted. Please give or send
them to your humor reporter.



Professor Freeman Jacoby



By Gene Sander '56



ONE of the smiling new faces seen
around our campus this fall is that
of professor Freeman Jacoby, the new
head of our Poultry Department. Mr.
Jacoby replaces Professor Raino K. Lan-
son who left our school to take a new
position with the University of Maine.

Professor Jacoby was born in Beth-
lehem, Pennsylvania, which is only thirty
miles north of our college campus. He
spent his boyhood on the Buckwampum
Farm, his father's homestead, which is
located between Springtown and Bur-
sonville, not too far from Bethlehem.

Mr. Jacoby attended Cornell Univer-
sity's School of Agriculture for four
years. He was graduated from Cornell
University with a Bachelor of Science
Degree in Poultty Husbandry. Follow-
ing graduation, Mr. Jacoby instructed
Poultry Husbandry at K. S. A. C. for
one year. Mr. Jacoby then joined the
staff of Ohio S. C. as head of the Poultry
Department. During his twelve-year
stay at Ohio he took some graduate
courses in General Marketing.

Upon leaving Ohio State College in
1923, Mr. Jacoby went into private
business, operating chick hatcheries and
cold storage plants in the Columbus,
Ohio area. He also became a partner in
a produce company near Circleville,
Ohio. The professor took an influential
part in the formation of the Columbus
Vaccine Company, which supplied
poultryment in that area with poultry
biological products.

He operated and managed a few
large poultry farms and helped to or-
ganize the first Egg and Poultry Co-
operative in Ohio. Mr. Jacoby also
helped to organize the Ohio Baby Chick
Association, and served for five years
as secretary of the Ohio Butter, Egg and
Poultry Association.

Mr. Jacoby held positions in the
United States Department of Agricul-
ture at different times, in the Bureau of
Chemistry and the Bureau of Agricul-
tural Economics, which dealt with gen-
eral marketing work.

Since 1947, Professor Jacoby has been
Professor of General Marketing at
Franklin University in Columbus, Ohio.

Mr. Jacoby has been on our campus
only a short time, but he gives all indi-
cations that he likes it here. When



asked his opinion of N. A. C, he stated
that he likes the school, the surrounding
area, and the friendliness of our student
body and faculty. The first impression
Mr. Jacoby received since he has been
here was the close relationship between
the students and the faculty.

He was also impressed by the location
of our campus in the midst of a vast
poultry industry in Bucks County. De-
claring that this large industry is a
source of practical knowledge for stu-
dents to supplement the theoretical



phases of rhe classroom, he states that
this opportunity which the students in-
terested in poultry have can not be
found in larger schools around the
country. He hopes to utilize this labora-
tory material in his courses.

We all hope that Mr. Jacoby will
enjoy his stay here, and remain with us
for many years to come.

The professor has been assigned to
teach all the courses formerly taught
by Professor Lanson.




THE
PARROT'S CAGE

By L. B. and Parakeets



A new way to wash a bed had been
found. Put it under the shower. Ask
Sven all about it.

Flash!!! There are two laundrymen
doing free washing in room 309 Ulman
Hall — See Ben Pitman and Bud Ross.
Bring your own soap.

Has anyone seen Fritts' dragon? It has


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