THIRTY-SEVENTH ANNUAL MEETING 



Battle Creek, December S, 4 and 5, 1907. 



The thirty-seventh annual meeting of the Michigan State Horticultural 

 Society, held in the auditorium in the city of Battle Creek, December 3, 

 4 and 5, is conceded by all present to have been the most enjoyable and 

 profitable of any in the history of the society. Nearly every part of the 

 State was represented in the attendance, besides delegates and visitors 

 from 12 other states and Canada. The presence of such national authorities 

 as J. H. Hale of Connecticut, W. H. CoUingwood and Prof. U. P. Hedrick 

 of New York and W. W. Farnsworth of Ohio added to the interest in the 

 excellent program. 



The display of fruit, mostly apples and pears, was large and the specimens 

 were of unusual excellence. The competitive fruit judging and identifying 

 by a dozen students from the agricultural college, with Prof. Hedrick of 

 Geneva, New York as referee, resulted in awarding the following cash prizes: 

 First, $15, B. B. Pratt of Benton Harbor; second, $10, F. M. Barden, Casco; 

 third, $5, A. L. Darbee, Caro. 



The society business meeting resulted in the reelection of President C. B. 

 Cook of Owosso, Secretary C. E. Bassett of Fennville, Treasurer James 

 Satterlee of Lansing, Vice President R. A. Smythe of Benton Harbor and 

 O. S. Bristol of Almont as a new member of the executive board in place 

 of Geo. E. Rowe, who had served the two terms allowed by the constitution 

 of the society. 



The permanent fund of the society was increased at this meeting to $5,000, 

 which meets the requirements in the will of the late T. T. Lyon of South 

 Haven. 



It was with deep regret that the word was received that Prof. S. W. Fletcher, 

 horticulturist at the Agricultural College, has accepted the position of dean 

 of the Virginia experiment station, to take effect at once. 



One of the delightful social affairs of the meeting was the banquet given 

 at the sanitarium. The banquet tables were handsomely decorated with 

 fruits and flowers — the crimson blossoms of poinsettias, alternating with 

 mounds of red and white grapes, golden pears and rosy apples, while the 

 menu reflected the principles of the institution — the return to Nature's 

 products and exploited to the complete satisfaction of the guests their 

 epicurean value. 



