Word: frequented
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...Jones, and Osgood each scored shortly afterwards for the amateur seven, and kept the play in the University's territory. J. I. Wylde '17 and E. M. Martin '18, particularly the latter, saved the Crimson team from being badly outscored. Martin had a difficult time of it, and made frequent lightning stops. The stickwork of A. H. Bright '19 was a brilliant feature of the practice but the lack of co-ordination of the forwards nullified his work...
Penalties were frequent, especially for Princeton, tripping being the chief draw-back to an otherwise clean but rough game. Comey, Scully, Humphreys and Rice were all sent off the ice, Scully being penalized twice. Cushman was a strong factor in the Tiger forward line and Hills put up a good game but the greater part of the offensive work of the visitors was done by Captain Schoen who played the entire game notwithstanding being knocked out for a few minutes in the second half...
...early age. Whether measured by achievement in academic courses, honors in professional and technical courses, salary earned after graduation, or inclusion among lists and directories of eminent men, success in later life is suggested by the early work of the school curriculum. In spite of frequent comments to the contrary, the school curriculum would seem to constitute a most useful test in prognosticating at least the most probable quality of the individual's later work...
...continuing one very important activity in the protection of student health which deserves more space than it is possible to give here. Mr. Melville C. Whipple, instructor in Sanitary Engineering, has been acting for the past year as Sanitary Inspector. Mr. Whipple makes frequent and complete examinations of the milk and other dairy products that are used in the University dining halls (Memorial, Foxcroft and the Freshman Halls), at the Stillman Infirmary and at the Varsity Club. These examinations have insured a safe supply of pure products. The water used is examined almost daily...
...addition Mr. Whipple has inspected the various other food supplies, methods of service and in general made frequent sanitary examinations of all of the conditions under which foed is served. We now undertake, as far as possible, to examine all food handlers for the presence of contagious disease. We hope to extend this sanitary investigation as time goes on. Only luck of funds limits the extension of careful sanitary examination to all of the places where the students eat. This work, under the general supervision of Professor George C. Whipple, but carried on in this department, promises great benefit...