- Email: [email protected]
These I Have Known*
These I Have Known* H . D . BRANION
University of Guelph, Guelph, Ontario, Canada
A
T the outset, I probably should establish my qualifications—such as they are—to speak on this subject. I joined the Poultry Science Association —and also the Yellow Dogs—in 1931, at the annual meeting held at the University of Kentucky, Lexington. Since that time, I have attended thirty-four annual meetings, including this one. I pause to reflect that I joined the Association long before some of you were born! Secondly, I should point out that I decided that the individuals, whom I would attempt to describe, must be dead. The living can still be seen and heard; and it did not seem fair to tell tales concerning some ' 'old-timers'' who are still alive—interesting, and informative as the tales might be, but unbelievable! For example, if one looked at the photograph of the "clean-cut" young man with his White Wyandotte pullets, taken in Kingston, Rhode Island in 1905, appearing on page 160 of "American Poultry History 1823-1973," he or she would never believe that that same individual when Head of the Poultry Division at the University of Illinois, broke into the Faculty Club after midnight. I know because I was the individual "Les" Card boosted through the broken window when we discovered that the door was locked at midnight. As a guest lecturer at the University, I was rooming in the Club. But you know, that sort of thing just can't be told about the living! Incidentally, I was never invited to return to Illinois! Thirdly, I apologize for omitting all those
persons who could have been included. Some of them I did not know intimately, and program time allotment precluded the inclusion of others. For those individuals who are interested in people and history, the book "American Poultry History 1823-1973," published by the American Poultry Historical Society, is a must. Other publications that provide useful information, in chronological order, are: (1) Payne, L. F., 1921. Resident teaching of poultry husbandry in the United States. Transactions of the First World's Poultry Congress, 1: 290-294; (2) The Poultry Science Association—The First Fifty Years, 19081958, and Poultry Science—Its History, a booklet distributed at the annual meeting of the Association at Cornell University in 1908, written by me with much of the material, in the first section, dealing with the first fifteen years, taken from material prepared by O. B. Kent prior to his death in 1956, and reprinted in Poultry Science 37: 983-1009, 1958, and Poultry Science 37:1010-1021,1958 (subsequent records of the Poultry Science Association were printed in Poultry Science 44: 1145-1148, 1965, Poultry Science 52: 340-342, 1970, and Poultry Science 54: 948951, 1975; (3) W. D. Termohlen, 1967. The history of the development of poultry departments in the state colleges or universities of the United States. Poultry Science 46: 294304; and (4) W. D. Termohlen, 1968. Past history and future developments. Poultry Science 47: 6-22.
*From a talk presented at the General Meeting of the 64th Annual Meeting of the Poultry Science Association at Washington State University, Pullman, Washington.
These publications give the names and activities of "the many capable, energetic members—who served as guiding forces and an inspiration—the powerhouses who did much in carrying on the early activities" of 835
836
H. D. BRANION
the Poultry Science Association, and of the poultry industry in the United States and Canada, and indeed in many other countries. Most of the "old-timers" had common characteristics, although each had his distinct personality, in fact they were all "characters." A few were good, if not outstanding scientists, but the scientific training of some, as measured by present standards, was mediocre, if not poor, and, it could be argued, negligible. Nevertheless, their intuition, keen powers of observation coupled with an almost fanatic belief in spending many hours watching their experimental chicks or hens, and their understanding of Nature and of poultry—indeed some sort of intimate relationship involving almost the ability to communicate with their birds—more than compensated for the lack of science. Under their guidance, one learned that poultry rearing and management was an art as well as a science. (May I digress for a time—I exhibited chickens from my very early days, with my father, J. J. Macllraith later joining us, until World War II. I sincerely believe that such experience developed an appreciation of beauty, form and movement. Although I realize that they had to go with urban development, I am certain society lost something with the end of the backyard breeder, fancier and exhibitor.) Some of the "old-timers" were excellent judges of exhibition stock. Nevertheless they did not hesitate to point out to those breeders who would sacrifice all else for a fancy point or feather colour, that commercial values and practical breeding quality must be kept in mind if a breed was to last and become popular as something other than a fancier's gem. This was rank heresy in the early days, as was cross breeding in much later years! They all had a keen sense of responsibility—to their staff, to their college or company, and to the industry. Working hours depended upon the work to be done. There
was no eight hour day or five day week! They loved poultry and their energy was expended to increase their knowledge and understanding of the species. They all loved—indeed had a burning desire—to share their knowledge and experience. One of their outstanding characteristics was an abiding concern for the welfare and interests of people, especially young people. To them graduate training involved much more than ability to obtain good marks in lectures and laboratories, to plan and conduct reliable research, and to convey the results of that research to others in good writing or understandable speaking—it also involved the development of the man or woman per se. They did not hesitate to offer personal advice—advice which might go beyond the job itself. When the Branions' older son was causing some peculiarities in the functioning of my wife's digestive tract, and I was "bellyaching" also, "Prof." Graham gave me a friendly but forceful lecture on the duties of husbands during pregnancy, ending with the statement: "If Jean wants sauerkraut at 3 a.m., get up and get her sauerkraut." They "went out of their way," without being ostentatious, to talk to young workers, discussing research and teaching. It is doubtful, in this day and age, if some, or many of their actions would not be considered paternalistic, to be frowned upon by faculty associations and departmental committees. In fact, there might even be protests to such associations or committees. Notwithstanding, many of us, and the poultry industry, and this association, owe much to them. Let me hasten to add—to assure you—that they were not perfect nor plaster saints. They had their idiosyncrasies. They were human! Any talk, such as this, must begin with two names—"Jimmy " Rice and "Prof." or "Dick" Graham—the co-founders of this Association. Unfortunately, although I met him on several occasions, I did not know
THESE I HAVE KNOWN
"Jimmy" Rice intimately, but I have spent many hours listening to Rice stories and episodes. He retired in 1934, and died in 1954. I worked for—no, with "Prof." Graham from 1930 to 1938, and continued a personal friendship and association until his death in 1958. The two were "birds of a feather," but I am not sure that either would have been rated high for plumage; clothes meant little to either. I can state, without fear of contradiction, that the last use of "Prof." Graham's hat was to cover his head. Priority dictated its use to carry eggs, chicks, poults, or feed samples! Neither drank alcoholic beverages. Honestly, I have often wondered what some of those talks, speeches or lectures would have been like, if they had had a taste for such beverages. Not only did "Prof." not drink, but, on festive occasions, he could simulate and stimulate the rest of the party. No names—no pack drill, but "Prof," in the company of a peddler—as he called himself—of a cod liver oil of guaranteed potency, two Canadian feed manufacturers and a nutritionist, spent a long evening in various bars in New York drinking ginger ale. His companions were not. Finally, the senior bartender in a bar quietly came to me and said: "You seem to be the most sober, don't you think the old gentleman has had enough-'' The old gentleman was "Prof." I said: "Check what he is, and has, been drinking." The bartender did, returned and said: " I really was fooled—your drinks from here on in are on the house." James E. Rice graduated from Cornell in 1890, became Assistant Professor of Poultry Husbandry at Cornell in 1903, and Professor and Head of the Department in 1907. A typical "Rice episode" occurred during the First World's Poultry Congress at The Hague in 1921. The basic facts recorded here are true—the details may have been "embellished" by the years. He was allotted a few minutes to explain the exhibit to Queen Wilhelmina, but he held her interest for a period
837
many times that allotted, to the "agitation" of the accompanying officials. One finally whispered to Jimmy—"Hurry it up!" Jimmy looked him straight in the eye and sternly replied, "One never hurries a lady." When he died, a tribute was published in Poultry Science 33: 3-8, 1954. Earl W. Benjamin prepared a tribute commemorating his 83rd birthday and the 8th World's Poultry Congress. I quote from it: "To describe Professor Rice fully—that is impossible! His character is made up of all the little incidents like sparks from an emery wheel, that constitute his life. One old student of his says, 'It's in his every expression—in his sparkling eyes.' Another says, 'It's his contagious vision.' A third says, 'It's his faith, ability, energy, enthusiasm and great and lovable personality; qualities of a pioneer and leader.' " "Still another says, 'No one can write about the things that make Jimmy Rice great. They are the deep-down-inside impressions that he makes on young fellows. He just does things to them that make them go out and do things themselves.' And then he adds, 'Prof.' will have three kinds of everlasting life: a spiritual one, a biological one through his children, and thirdly, the inspiration that he passes on to others who, in turn, will pass it on and on and on.' " The tribute was entitled " H e Reaches the Souls of Men." W. R. Graham graduated from the Ontario Agricultural College in 1894. He was appointed Poultry Manager and Lecturer in 1899, becoming Professor and Head of the Department in 1908, retiring in 1940. He died in 1958. On his death, a tribute was published in Poultry Science 37: 249-256, 1958. Addressing a Convocation of the University of Toronto at the Ontario Agricultural College in 1953, the late Dr. G. E. Hall, then President of the University of Western Ontario, a graduate of the Ontario Agricultural College and a student of Dr. Graham, stated: " I pay
838
H. D. BRANION
tribute to this man who gave his whole life to agriculture; the greatest teacher under whom I have studied; the most inspiring man under whom I have worked; the most intellectually honest man I have ever known; and the greatest philosopher of my acquaintance—a man who, in his own right was a scientist even without scientific qualifications; a man who was a research worker even though he carried out few formal experiments. A man who was creative, although his publications were meagre; a man who devoted his life time to a search for truth, and understanding of nature and the development of an inquiring mind in the thousands of students who have been blessed with the opportunity of knowing him—Professor W. R. Graham." "Prof." had his foible. If he did not want something to be done or purchased or— "(hey "did not approve. One never was able to pin down who "they" were—the college administration, the provincial government (the O.A.C. was financially controlled by the Ontario Department of Agriculture), or—. I found one way to beat him at his own game. You waited your opportunity until he wanted something done or purchased or—that you did not want or want to do. You looked him straight in the eye and stated emphatically, "But I thought they did not want that to be done." Intuition has been mentioned. Why, in 1931 would he suggest (the word is too mild) that I investigate single cereals—wheat, oats, barley or corn—in chick rations containing a mixture of animal protein supplements, alfalfa meal, bone meal, oyster shell, iodized salt and cod liver oil? After all, I was one of the few nutritionists in Canada with a doctor's degree, my knowledge was outstanding. What a waste of time! Those cereals could only be supplying energy in such rations! But, as you know, the results were dramatic. How did he know, for example, that corn diets resulted in slipped tendons?—
niacin and manganese had not yet been invented! His breeding program with Barred Plymouth Rocks, which has such far-reaching results, both in Canada and the United States, sprang from a desire to produce a general purpose chicken with egg laying ability, meat quality, and good appearance. Egg production was improved from an average of 75 eggs per year in 1909 to 150 eggs in 1920. And for many years these Barred Rocks were rated the best for meat production on the Canadian market. How many times did he tell me: "Those chicks didn't read the textbook"? How many times did he tell me "You can catch more flies with sugar than you can with vinegar"? His philosophy is summed up in two of his oft used quotes: "Do the best you can, with what you've got, where you a r e " and "The time to set the setting hen is when the setting hen wants to set." The latter one can really not be understood by the modern poultryman. I am sure that very few in this audience, ever suffered the management of setting hens. Only those who have, know the ornery, unpredictable, maddening performance of which those "setters" were capable. The last line on the plaque in Graham Hall, formerly the main building of the Department of Poultry Science at Guelph reads: "He taught men to think." I was privileged to know three other charter members of the Association, H. C. " D o c " Pierce, W. A. Brown, and J. G. Halpin. " D o c " graduated from Cornell in 1907, and served as Head of the Poultry Department of Iowa State College from 1907 to 1910. He joined the staff of the Food Research Laboratory, U.S. Department of Agriculture in 1910, and after holding various positions in industry from 1919 to 1927, became Director of Research for the Great Atlantic and Pacific Food Company. He pioneered in improvement of egg quality and egg products,
THESE I HAVE KNOWN
and was the leader in the Chicken-of-Tomorrow Contest. It was usual for some years, during the annual meeting of the Association, to visit various poultry farms in the vicinity of the place of meeting. For some unexplainable reason, I always got lost during the conducted tours and ended up at the back of poultry houses or in other out-of-the-way places. Usually a few other "doubting Thomases" followed the same uncharted route, one of whom was " D o c . " After several meetings in places where we should not have been, he asked me: "One of Dick Graham's boys?" I answered " Y e s " and he grinned with those twinkling eyes and said, " I should have known." W. A. Brown, a graduate of the Ontario Agricultural College, was appointed Head of the Poultry Department, University of Maine in 1908. He earned an M.S. degree in poultry genetics, and, probably was the first Canadian to receive a graduate degree majoring in poultry. In 1911, he was appointed Poultry Expert in the Canada Department of Agriculture at Ottawa, later becoming Dominion Poultry Husbandman, and then Head of the Poultry Division, a position he held until his retirement in 1950. He was not any easy man "toget to know." In fact, at times he could be very dour—that is a polite word for obstinate. Nevertheless, he, with the support of F. C. Elford, George Robertson, Morley Jull, W. R. Graham, and R. W. Zavitz, was primarily responsible for the legislation dealing with egg grade standards, technology and marketing, as well as egg products and dressed poultry grades and standards in Canada. He also worked strenuously in the establishment of Record of Performance Policy, Hatchery Approval Policy, and Flock Approval Policy. His grading and marketing policies were outstanding. James G. ("Jimmy") Halpin received a B.S. degree at Cornell University, majoring in poultry, in 1905—the first "poultry" degree granted in the United States. He was
839
Head of the Poultry Department at Michigan State College from 1906 to 1909, and then became Chairman of the Poultry Department at the University of Wisconsin, retiring in 1952. He was an outstanding teacher and research worker, and a strong advocate of interdepartmental cooperation. He established the need and function of vitamin D in poultry nutrition. With Rice, Graham and Halpin, one had a "troika." One could also have a "four-horse team" by including Harry L. Kempster, teacher and investigator. He received a B.S. degree at Michigan State College in 1909 and was Chairman of the Department of Poultry Husbandry at the University of Missouri from 1911 to 1954. He was another "builder" of poultry scientists. Loyal F. Payne graduated from Oklahoma State College in 1912. He was Professor and Acting Head of the Poultry Department, University of Massachusetts 1914 to 1921; Professor and Head of the Poultry Department, Kansas State College, 1921 to 1954, retiring in 1960. He was another excellent teacher and researcher. He was responsible for the translation of "Aldrovandi on Chickens," and was a strong force for the development of the American Poultry Historical Society. Morley A. Jull graduated from the Ontario Agricultural College in 1908. He was Head of the Poultry Department, Macdonald College, 1912-1923, McGill University; Senior Poultry Husbandman of the U.S. Department of Agriculture from 1923 to 1936, and Head of the Poultry Department, University of Maryland, 1936-1955. Again an outstanding teacher, research worker and administrator, who gained a world wide reputation with his textbooks. Two industry leaders must be noted—A. G. "Chick" Philips, and O. B. Kent "Chick," the "compleat" extrovert, who led the singsongs during meals, in the evenings, or anywhere, anytime, during the annual
840
H. D. BRANION
meetings—always recognizable with those garish pinkish red ties—graduated from Kansas State College in 1907. He was Head of the Department at Purdue University from 1918 to 1926, and then became Vice President and General Sales Manager of Allied Mills from 1926 to 1951. O. B. Kent graduated from Cornell in 1913 and received a Ph.D. degree in 1917—the second Ph.D. majoring in poultry. The first Ph.D. was received by E. W. Benjamin in 1914. After serving on the Cornell faculty, he joined Quaker Oats Company in 1922, serving as Director of Research from 1946 to 1956. His last words probably were extolling the virtues of oats and granite grit in poultry rations. In my judgment, these two dynamic leaders did much to bring the feed industry and college workers together, and, I should point out that there was a time when distrust did exist! In fact, unbelievable and irrational as it may seem today, for some years it would have been easier for the proverbial camel to pass through the eye of a needle than for an industrial employee to enter the gates of the Poultry Science Association. One other Canadian enabled me to experience "a happening" that must be unique. W. A. Maw, former Head of the Poultry Department at Macdonald College, McGill University, served this Association as Secretary-Treasurer from 1930 until 1944, and he served it well. On occasion, he rode with me to annual meetings, and was a welcome and congenial co-traveller, especially so, since he always carried "40 ouncers" of various beverages whose flavour and acceptability ranked high with the taste panel. Such bottles were unavailable in Ontario in those years (we have now seen the error of our ways)—only being sold in Quebec. At an
overnight stop, a heartbreaking discovery was made. A bottle of rare rye whiskey had developed hundreds of hair-line cracks through which rye had oozed all day into his bag in the trunk of my car. How many of you, here this afternoon, have shared a bedroom with a man whose pyjamas had been dampened in rye whiskey? Many other names could be recalled—T. B. Avery, F. R. Beaudette, H. A. Bittenbender, H. E. Botsford, J. H. "Brack" Bruckner, C. G. Card, C. D. "Cliff" Carpenter, C. W. "Shorty" Carrick, J. S. Carver, T. B. Charles, T. S. Clark, E. L. Dakan, J. C. Driggers, O. E. "Ollie" Goff, J. C. Graham, J. B. "Barry" Hayes, F. A. Hays, D. C. Henderson, E. W. Henderson, L. M. Hurd, Leroy E. " R o y " Jones, H. C. " P e t e " Knandel, M. L. Kirkpatrick, W. F. Lamoreaux, E. A. Lloyd, D. R. Marble, S. J. Marsden, C. L. Morgan, F. E. Mussehl, R. E. Phillips, D. H. Reid, R. M. Sherwood, H. J. Sloan, E. S. Snyder, J. D. Sykes, L. W. Taylor, W. D. "Dewey" Termohlen, R. B. Thompson, W. C. Thompson, C. W. Upp, L. A. "Tiny" Wilhelm, Berley Winton, P. B. Zumbro and H. L. Shrader. I close with the last, because for many years he was the Recording Pup of Kennel No. 606 of the Yellow Dogs of America—a society which has contributed much to the "educational" activities of this Association. All of the names I have mentioned will recall many memories. There are many more stories that I could tell—there are many more hours of reminiscing still "on tap," but I recall that old professors never die, they just lose their faculties! But "these I have known" left an indelible stamp on many of us, and left a scientific organization that I consider to be one of the best!
JULY 11-16, 1976. FIRST INTERNATIONAL SYMPOSIUM—FEED COMPOSITION, ANIMAL NUTRIENT REQUIREMENTS, AND COMPUTERIZATION OF DIETS, UTAH STATE UNIVERSITY, LOGAN, UTAH
University of Guelph, Guelph, Ontario, Canada
A
T the outset, I probably should establish my qualifications—such as they are—to speak on this subject. I joined the Poultry Science Association —and also the Yellow Dogs—in 1931, at the annual meeting held at the University of Kentucky, Lexington. Since that time, I have attended thirty-four annual meetings, including this one. I pause to reflect that I joined the Association long before some of you were born! Secondly, I should point out that I decided that the individuals, whom I would attempt to describe, must be dead. The living can still be seen and heard; and it did not seem fair to tell tales concerning some ' 'old-timers'' who are still alive—interesting, and informative as the tales might be, but unbelievable! For example, if one looked at the photograph of the "clean-cut" young man with his White Wyandotte pullets, taken in Kingston, Rhode Island in 1905, appearing on page 160 of "American Poultry History 1823-1973," he or she would never believe that that same individual when Head of the Poultry Division at the University of Illinois, broke into the Faculty Club after midnight. I know because I was the individual "Les" Card boosted through the broken window when we discovered that the door was locked at midnight. As a guest lecturer at the University, I was rooming in the Club. But you know, that sort of thing just can't be told about the living! Incidentally, I was never invited to return to Illinois! Thirdly, I apologize for omitting all those
persons who could have been included. Some of them I did not know intimately, and program time allotment precluded the inclusion of others. For those individuals who are interested in people and history, the book "American Poultry History 1823-1973," published by the American Poultry Historical Society, is a must. Other publications that provide useful information, in chronological order, are: (1) Payne, L. F., 1921. Resident teaching of poultry husbandry in the United States. Transactions of the First World's Poultry Congress, 1: 290-294; (2) The Poultry Science Association—The First Fifty Years, 19081958, and Poultry Science—Its History, a booklet distributed at the annual meeting of the Association at Cornell University in 1908, written by me with much of the material, in the first section, dealing with the first fifteen years, taken from material prepared by O. B. Kent prior to his death in 1956, and reprinted in Poultry Science 37: 983-1009, 1958, and Poultry Science 37:1010-1021,1958 (subsequent records of the Poultry Science Association were printed in Poultry Science 44: 1145-1148, 1965, Poultry Science 52: 340-342, 1970, and Poultry Science 54: 948951, 1975; (3) W. D. Termohlen, 1967. The history of the development of poultry departments in the state colleges or universities of the United States. Poultry Science 46: 294304; and (4) W. D. Termohlen, 1968. Past history and future developments. Poultry Science 47: 6-22.
*From a talk presented at the General Meeting of the 64th Annual Meeting of the Poultry Science Association at Washington State University, Pullman, Washington.
These publications give the names and activities of "the many capable, energetic members—who served as guiding forces and an inspiration—the powerhouses who did much in carrying on the early activities" of 835
836
H. D. BRANION
the Poultry Science Association, and of the poultry industry in the United States and Canada, and indeed in many other countries. Most of the "old-timers" had common characteristics, although each had his distinct personality, in fact they were all "characters." A few were good, if not outstanding scientists, but the scientific training of some, as measured by present standards, was mediocre, if not poor, and, it could be argued, negligible. Nevertheless, their intuition, keen powers of observation coupled with an almost fanatic belief in spending many hours watching their experimental chicks or hens, and their understanding of Nature and of poultry—indeed some sort of intimate relationship involving almost the ability to communicate with their birds—more than compensated for the lack of science. Under their guidance, one learned that poultry rearing and management was an art as well as a science. (May I digress for a time—I exhibited chickens from my very early days, with my father, J. J. Macllraith later joining us, until World War II. I sincerely believe that such experience developed an appreciation of beauty, form and movement. Although I realize that they had to go with urban development, I am certain society lost something with the end of the backyard breeder, fancier and exhibitor.) Some of the "old-timers" were excellent judges of exhibition stock. Nevertheless they did not hesitate to point out to those breeders who would sacrifice all else for a fancy point or feather colour, that commercial values and practical breeding quality must be kept in mind if a breed was to last and become popular as something other than a fancier's gem. This was rank heresy in the early days, as was cross breeding in much later years! They all had a keen sense of responsibility—to their staff, to their college or company, and to the industry. Working hours depended upon the work to be done. There
was no eight hour day or five day week! They loved poultry and their energy was expended to increase their knowledge and understanding of the species. They all loved—indeed had a burning desire—to share their knowledge and experience. One of their outstanding characteristics was an abiding concern for the welfare and interests of people, especially young people. To them graduate training involved much more than ability to obtain good marks in lectures and laboratories, to plan and conduct reliable research, and to convey the results of that research to others in good writing or understandable speaking—it also involved the development of the man or woman per se. They did not hesitate to offer personal advice—advice which might go beyond the job itself. When the Branions' older son was causing some peculiarities in the functioning of my wife's digestive tract, and I was "bellyaching" also, "Prof." Graham gave me a friendly but forceful lecture on the duties of husbands during pregnancy, ending with the statement: "If Jean wants sauerkraut at 3 a.m., get up and get her sauerkraut." They "went out of their way," without being ostentatious, to talk to young workers, discussing research and teaching. It is doubtful, in this day and age, if some, or many of their actions would not be considered paternalistic, to be frowned upon by faculty associations and departmental committees. In fact, there might even be protests to such associations or committees. Notwithstanding, many of us, and the poultry industry, and this association, owe much to them. Let me hasten to add—to assure you—that they were not perfect nor plaster saints. They had their idiosyncrasies. They were human! Any talk, such as this, must begin with two names—"Jimmy " Rice and "Prof." or "Dick" Graham—the co-founders of this Association. Unfortunately, although I met him on several occasions, I did not know
THESE I HAVE KNOWN
"Jimmy" Rice intimately, but I have spent many hours listening to Rice stories and episodes. He retired in 1934, and died in 1954. I worked for—no, with "Prof." Graham from 1930 to 1938, and continued a personal friendship and association until his death in 1958. The two were "birds of a feather," but I am not sure that either would have been rated high for plumage; clothes meant little to either. I can state, without fear of contradiction, that the last use of "Prof." Graham's hat was to cover his head. Priority dictated its use to carry eggs, chicks, poults, or feed samples! Neither drank alcoholic beverages. Honestly, I have often wondered what some of those talks, speeches or lectures would have been like, if they had had a taste for such beverages. Not only did "Prof." not drink, but, on festive occasions, he could simulate and stimulate the rest of the party. No names—no pack drill, but "Prof," in the company of a peddler—as he called himself—of a cod liver oil of guaranteed potency, two Canadian feed manufacturers and a nutritionist, spent a long evening in various bars in New York drinking ginger ale. His companions were not. Finally, the senior bartender in a bar quietly came to me and said: "You seem to be the most sober, don't you think the old gentleman has had enough-'' The old gentleman was "Prof." I said: "Check what he is, and has, been drinking." The bartender did, returned and said: " I really was fooled—your drinks from here on in are on the house." James E. Rice graduated from Cornell in 1890, became Assistant Professor of Poultry Husbandry at Cornell in 1903, and Professor and Head of the Department in 1907. A typical "Rice episode" occurred during the First World's Poultry Congress at The Hague in 1921. The basic facts recorded here are true—the details may have been "embellished" by the years. He was allotted a few minutes to explain the exhibit to Queen Wilhelmina, but he held her interest for a period
837
many times that allotted, to the "agitation" of the accompanying officials. One finally whispered to Jimmy—"Hurry it up!" Jimmy looked him straight in the eye and sternly replied, "One never hurries a lady." When he died, a tribute was published in Poultry Science 33: 3-8, 1954. Earl W. Benjamin prepared a tribute commemorating his 83rd birthday and the 8th World's Poultry Congress. I quote from it: "To describe Professor Rice fully—that is impossible! His character is made up of all the little incidents like sparks from an emery wheel, that constitute his life. One old student of his says, 'It's in his every expression—in his sparkling eyes.' Another says, 'It's his contagious vision.' A third says, 'It's his faith, ability, energy, enthusiasm and great and lovable personality; qualities of a pioneer and leader.' " "Still another says, 'No one can write about the things that make Jimmy Rice great. They are the deep-down-inside impressions that he makes on young fellows. He just does things to them that make them go out and do things themselves.' And then he adds, 'Prof.' will have three kinds of everlasting life: a spiritual one, a biological one through his children, and thirdly, the inspiration that he passes on to others who, in turn, will pass it on and on and on.' " The tribute was entitled " H e Reaches the Souls of Men." W. R. Graham graduated from the Ontario Agricultural College in 1894. He was appointed Poultry Manager and Lecturer in 1899, becoming Professor and Head of the Department in 1908, retiring in 1940. He died in 1958. On his death, a tribute was published in Poultry Science 37: 249-256, 1958. Addressing a Convocation of the University of Toronto at the Ontario Agricultural College in 1953, the late Dr. G. E. Hall, then President of the University of Western Ontario, a graduate of the Ontario Agricultural College and a student of Dr. Graham, stated: " I pay
838
H. D. BRANION
tribute to this man who gave his whole life to agriculture; the greatest teacher under whom I have studied; the most inspiring man under whom I have worked; the most intellectually honest man I have ever known; and the greatest philosopher of my acquaintance—a man who, in his own right was a scientist even without scientific qualifications; a man who was a research worker even though he carried out few formal experiments. A man who was creative, although his publications were meagre; a man who devoted his life time to a search for truth, and understanding of nature and the development of an inquiring mind in the thousands of students who have been blessed with the opportunity of knowing him—Professor W. R. Graham." "Prof." had his foible. If he did not want something to be done or purchased or— "(hey "did not approve. One never was able to pin down who "they" were—the college administration, the provincial government (the O.A.C. was financially controlled by the Ontario Department of Agriculture), or—. I found one way to beat him at his own game. You waited your opportunity until he wanted something done or purchased or—that you did not want or want to do. You looked him straight in the eye and stated emphatically, "But I thought they did not want that to be done." Intuition has been mentioned. Why, in 1931 would he suggest (the word is too mild) that I investigate single cereals—wheat, oats, barley or corn—in chick rations containing a mixture of animal protein supplements, alfalfa meal, bone meal, oyster shell, iodized salt and cod liver oil? After all, I was one of the few nutritionists in Canada with a doctor's degree, my knowledge was outstanding. What a waste of time! Those cereals could only be supplying energy in such rations! But, as you know, the results were dramatic. How did he know, for example, that corn diets resulted in slipped tendons?—
niacin and manganese had not yet been invented! His breeding program with Barred Plymouth Rocks, which has such far-reaching results, both in Canada and the United States, sprang from a desire to produce a general purpose chicken with egg laying ability, meat quality, and good appearance. Egg production was improved from an average of 75 eggs per year in 1909 to 150 eggs in 1920. And for many years these Barred Rocks were rated the best for meat production on the Canadian market. How many times did he tell me: "Those chicks didn't read the textbook"? How many times did he tell me "You can catch more flies with sugar than you can with vinegar"? His philosophy is summed up in two of his oft used quotes: "Do the best you can, with what you've got, where you a r e " and "The time to set the setting hen is when the setting hen wants to set." The latter one can really not be understood by the modern poultryman. I am sure that very few in this audience, ever suffered the management of setting hens. Only those who have, know the ornery, unpredictable, maddening performance of which those "setters" were capable. The last line on the plaque in Graham Hall, formerly the main building of the Department of Poultry Science at Guelph reads: "He taught men to think." I was privileged to know three other charter members of the Association, H. C. " D o c " Pierce, W. A. Brown, and J. G. Halpin. " D o c " graduated from Cornell in 1907, and served as Head of the Poultry Department of Iowa State College from 1907 to 1910. He joined the staff of the Food Research Laboratory, U.S. Department of Agriculture in 1910, and after holding various positions in industry from 1919 to 1927, became Director of Research for the Great Atlantic and Pacific Food Company. He pioneered in improvement of egg quality and egg products,
THESE I HAVE KNOWN
and was the leader in the Chicken-of-Tomorrow Contest. It was usual for some years, during the annual meeting of the Association, to visit various poultry farms in the vicinity of the place of meeting. For some unexplainable reason, I always got lost during the conducted tours and ended up at the back of poultry houses or in other out-of-the-way places. Usually a few other "doubting Thomases" followed the same uncharted route, one of whom was " D o c . " After several meetings in places where we should not have been, he asked me: "One of Dick Graham's boys?" I answered " Y e s " and he grinned with those twinkling eyes and said, " I should have known." W. A. Brown, a graduate of the Ontario Agricultural College, was appointed Head of the Poultry Department, University of Maine in 1908. He earned an M.S. degree in poultry genetics, and, probably was the first Canadian to receive a graduate degree majoring in poultry. In 1911, he was appointed Poultry Expert in the Canada Department of Agriculture at Ottawa, later becoming Dominion Poultry Husbandman, and then Head of the Poultry Division, a position he held until his retirement in 1950. He was not any easy man "toget to know." In fact, at times he could be very dour—that is a polite word for obstinate. Nevertheless, he, with the support of F. C. Elford, George Robertson, Morley Jull, W. R. Graham, and R. W. Zavitz, was primarily responsible for the legislation dealing with egg grade standards, technology and marketing, as well as egg products and dressed poultry grades and standards in Canada. He also worked strenuously in the establishment of Record of Performance Policy, Hatchery Approval Policy, and Flock Approval Policy. His grading and marketing policies were outstanding. James G. ("Jimmy") Halpin received a B.S. degree at Cornell University, majoring in poultry, in 1905—the first "poultry" degree granted in the United States. He was
839
Head of the Poultry Department at Michigan State College from 1906 to 1909, and then became Chairman of the Poultry Department at the University of Wisconsin, retiring in 1952. He was an outstanding teacher and research worker, and a strong advocate of interdepartmental cooperation. He established the need and function of vitamin D in poultry nutrition. With Rice, Graham and Halpin, one had a "troika." One could also have a "four-horse team" by including Harry L. Kempster, teacher and investigator. He received a B.S. degree at Michigan State College in 1909 and was Chairman of the Department of Poultry Husbandry at the University of Missouri from 1911 to 1954. He was another "builder" of poultry scientists. Loyal F. Payne graduated from Oklahoma State College in 1912. He was Professor and Acting Head of the Poultry Department, University of Massachusetts 1914 to 1921; Professor and Head of the Poultry Department, Kansas State College, 1921 to 1954, retiring in 1960. He was another excellent teacher and researcher. He was responsible for the translation of "Aldrovandi on Chickens," and was a strong force for the development of the American Poultry Historical Society. Morley A. Jull graduated from the Ontario Agricultural College in 1908. He was Head of the Poultry Department, Macdonald College, 1912-1923, McGill University; Senior Poultry Husbandman of the U.S. Department of Agriculture from 1923 to 1936, and Head of the Poultry Department, University of Maryland, 1936-1955. Again an outstanding teacher, research worker and administrator, who gained a world wide reputation with his textbooks. Two industry leaders must be noted—A. G. "Chick" Philips, and O. B. Kent "Chick," the "compleat" extrovert, who led the singsongs during meals, in the evenings, or anywhere, anytime, during the annual
840
H. D. BRANION
meetings—always recognizable with those garish pinkish red ties—graduated from Kansas State College in 1907. He was Head of the Department at Purdue University from 1918 to 1926, and then became Vice President and General Sales Manager of Allied Mills from 1926 to 1951. O. B. Kent graduated from Cornell in 1913 and received a Ph.D. degree in 1917—the second Ph.D. majoring in poultry. The first Ph.D. was received by E. W. Benjamin in 1914. After serving on the Cornell faculty, he joined Quaker Oats Company in 1922, serving as Director of Research from 1946 to 1956. His last words probably were extolling the virtues of oats and granite grit in poultry rations. In my judgment, these two dynamic leaders did much to bring the feed industry and college workers together, and, I should point out that there was a time when distrust did exist! In fact, unbelievable and irrational as it may seem today, for some years it would have been easier for the proverbial camel to pass through the eye of a needle than for an industrial employee to enter the gates of the Poultry Science Association. One other Canadian enabled me to experience "a happening" that must be unique. W. A. Maw, former Head of the Poultry Department at Macdonald College, McGill University, served this Association as Secretary-Treasurer from 1930 until 1944, and he served it well. On occasion, he rode with me to annual meetings, and was a welcome and congenial co-traveller, especially so, since he always carried "40 ouncers" of various beverages whose flavour and acceptability ranked high with the taste panel. Such bottles were unavailable in Ontario in those years (we have now seen the error of our ways)—only being sold in Quebec. At an
overnight stop, a heartbreaking discovery was made. A bottle of rare rye whiskey had developed hundreds of hair-line cracks through which rye had oozed all day into his bag in the trunk of my car. How many of you, here this afternoon, have shared a bedroom with a man whose pyjamas had been dampened in rye whiskey? Many other names could be recalled—T. B. Avery, F. R. Beaudette, H. A. Bittenbender, H. E. Botsford, J. H. "Brack" Bruckner, C. G. Card, C. D. "Cliff" Carpenter, C. W. "Shorty" Carrick, J. S. Carver, T. B. Charles, T. S. Clark, E. L. Dakan, J. C. Driggers, O. E. "Ollie" Goff, J. C. Graham, J. B. "Barry" Hayes, F. A. Hays, D. C. Henderson, E. W. Henderson, L. M. Hurd, Leroy E. " R o y " Jones, H. C. " P e t e " Knandel, M. L. Kirkpatrick, W. F. Lamoreaux, E. A. Lloyd, D. R. Marble, S. J. Marsden, C. L. Morgan, F. E. Mussehl, R. E. Phillips, D. H. Reid, R. M. Sherwood, H. J. Sloan, E. S. Snyder, J. D. Sykes, L. W. Taylor, W. D. "Dewey" Termohlen, R. B. Thompson, W. C. Thompson, C. W. Upp, L. A. "Tiny" Wilhelm, Berley Winton, P. B. Zumbro and H. L. Shrader. I close with the last, because for many years he was the Recording Pup of Kennel No. 606 of the Yellow Dogs of America—a society which has contributed much to the "educational" activities of this Association. All of the names I have mentioned will recall many memories. There are many more stories that I could tell—there are many more hours of reminiscing still "on tap," but I recall that old professors never die, they just lose their faculties! But "these I have known" left an indelible stamp on many of us, and left a scientific organization that I consider to be one of the best!
JULY 11-16, 1976. FIRST INTERNATIONAL SYMPOSIUM—FEED COMPOSITION, ANIMAL NUTRIENT REQUIREMENTS, AND COMPUTERIZATION OF DIETS, UTAH STATE UNIVERSITY, LOGAN, UTAH