Harry Snyder (1867–1927) was an American agricultural scientist, a specialist in agricultural chemistry.[1]
Biography
Harry Snyder was born in Cherry Valley, New York on January 26, 1867.[2] He earned a B.S. from Cornell University in 1889, where he was subsequently instructor of chemistry for two years. Snyder joined the Agricultural Experiment Station at the University of Minnesota in 1891 as a chemist, and in 1892 became professor of agricultural chemistry. He became professor of agricultural chemistry and soils in 1907. He left his professorship for industry in 1909 to become the chief chemist for the Russell-Miller Milling Company in Minneapolis.[3]
Snyder, H (1897), The chemistry of dairying an outline of the chemical and allied changes which take place in milk, and in the manufacture of butter and cheese; and the rational feeding of dairy stock, Easton, Pa: Chemical Pub., OCLC15242923
Snyder, H. (1899), The chemistry of soils and fertilizers, Easton, Pa: The Chemical Pub., OCLC3138267
Snyder, H. (1903), The chemistry of plant and animal life, New York: The Macmillan company, OCLC3859743
Snyder wrote numerous Department of Agriculture Bulletins, including United States Department of Agriculture Bulletins Nos. 67, 85, 101, 126, 143, 156, on the digestibility of bread. He also was the writer of many technical articles for the Encyclopædia Britannica.
^ abShutter, Marion D.; McLaine, J. S., eds. (1897). Progressive Men of Minnesota. The Minneapolis Journal. pp. 246–247. Retrieved February 1, 2023 – via Internet Archive.
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