Washington State Magazine

Washington State Magazine :: Spring 2013

Spring 2013

Matters of taste

In This Issue...


How Washington Tastes—The Apple meets Cougar Gold :: One need not be an expert taster to appreciate the chemistry between the apple and Cougar Gold. by Tim Steury

{ WEB EXCLUSIVE—Guide: Heirloom apples in Washington }

{ WEB EXCLUSIVE—Infographic: The Cheddar cheese lexicon }

Passing the Smell Test :: Throughout the living world, the nose leads the way, pioneering a course through the environment with the ability to spot virtually invisible perils and prizes. by Eric Sorensen

{ WEB EXCLUSIVE—Video: Simple scents in retail }

Patrick Rothfuss ’02—World builder :: Life’s a fantasy for best-selling author Patrick Rothfuss. He invites us into his worlds, one real and one of his own invention. by Hannelore Sudermann

{ WEB EXCLUSIVE—Story: Tribble Trouble :: WSU professor emeritus Paul Brians and a look at the Icons of Science Fiction at Seattle’s Experience Music Project}

{ WEB EXCLUSIVE—Story: Literary Taste :: Experts' takes on the seminal works in literary genres}

{ WEB EXCLUSIVE—Gallery: The art of Nate Taylor ’02 }


Taste, an Accounting in Three Scenes :: I’d be lying if I claimed not to prefer the golf swings of Bobby Jones or Sam Snead to that of Tommy “Two Gloves” Gainey. So I guess I’m a snob. by Bill Morelock ’77


{ WEB EXCLUSIVE—Video: Replays, multiple views, and info in iStadium A look at the 3D-4U Solutions technology }


:: First Words: Tastes like Beethoven

:: Posts

:: In Season: The essential egg

:: Sports: Down Under to Pullman

:: Sports Extra: One happy ending

:: Last Words: Fruitful history

{ WEB EXCLUSIVE—Story: Training for Good Eggs The Shoups and the Puyallup poultry course }


{ WEB EXCLUSIVE—Gallery: Labels and branding from No-Li Brewhouse }

New media

:: Treasure, Treason and the Tower: El Dorado and the Murder of Sir Walter Raleigh by Paul Sellin ’52

:: Montana Before History: 11,000 Years of Hunter-Gatherers in the Rockies and Plains by Douglas H. MacDonald ’94

:: Academic Motherhood: How Faculty Manage Work and Family by Kelly Ward and Lisa Wolf-Wendel

:: That One Spooky Night by Dan Bar-El, illustrated by David Huyck

On the cover: “Snow White” by Jung Von Matt for Ed. Wüsthof Dreizackwerk KG.

Spring 2013
Web Exclusives

Training for good eggs: Winter School at Puyallup

by Hannelore Sudermann | © Washington State University

The first winter school for farmers was held in 1916 at the Washington State College research and experiment station in Puyallup. It offered a variety of classes including veterinary medicine, plant pathology, dairying, and the most popular by far, the poultry course. Farmers just starting out could learn the finer points of raising hens and eggs, planning a 10-acre poultry ranch, and record keeping.

Description of the poultry course in the 1922 annual
Description of the poultry course in the 1922 annual. Courtesy WSU Manuscripts, Archives, and Special Collections

In 1921 Judson Wilcox and his wife Elizabeth took the poultry course alternating weeks in Puyallup and Roy to tend the livestock and children at their farm. The class gave them the foundation for what is today one of the most successful free range and organic egg businesses in the country, one that is operated by their grandchildren and great-grandchildren.

By 1922, more than 850 students had taken courses through the winter school. While most were from Pierce County, students from Seattle, Olympia, and Issaquah joined the ranks. According to the small paper annual published by the 1922 poultry class, “Interest in the Poultry Course continues unabated, 100 having enrolled. This is the largest class in the history of the school.”

There was even a class yell:

“Incubator, brooder, Shoup house, kale,
With these four standbys, we can’t fail.”

The annual is dedicated to Mr. and Mrs. George Shoup, the station’s poultry specialists. Percy B. Rowley, one of their 1922 students, described them as godparents and credited them with helping him find a way of life. “I owe this man so much,” he wrote on a clipping from a Pierce County newspaper that details George and Hermie Shoup’s history and influence.

While there are very few records from that time in Puyallup, and even less about the Shoups, Rowley’s own papers offer details about the couple and the poultry school. He donated them to WSU’s Manuscripts and Archives and just last winter archivist Cheryl Gunselman curated the materials and scrapbooks and uncovered some brief histories.

Faculty of WSC Puyallup station in 1922
WSC Puyallup winter instructors in the 1922 annual. Standing-left, W. T. Johnson, Instructor in Veterinary Medicine, specialist in poultry diseases; Arthur Frank, Instructor in Plant Pathology; J. L. Stahl, Instructor in Horticulture. Sitting-left, Geo. Shoup, Instructor in Poultry Husbandry; Mrs. Geo. Shoup, Instructor in Poultry Husbandry; W. A. Linklater, Principal; M. E. McCollam, Instructor in Farm Crops; H. E. McNatt, Instructor in Dairying. Courtesy WSU Manuscripts, Archives, and Special Collections

George R. Shoup was born in 1873 in Champaign, Illinois. He served in the Spanish American war as a non-commissioned officer and in 1902 married Hermie Andrews of Dubuque, Iowa . The Shoups moved to Whatcom County in 1907 where they bought a small farm and taught themselves to raise poultry. Their success attracted widespread attention and drew an invitation to teach poultry farming at the station in Puyallup.

Starting in 1915, the Shoups contributed to the station’s monthly bulletin on subjects like poultry houses, feed, brooding, poultry house equipment, costs of starting a commercial poultry business, baby chicks, grading eggs, winter eggs, laying out a poultry ranch, and a poultryman’s daily schedule.

George Shoup, 1922 annual. Courtesy WSU Manuscripts, Archives, and Special Collections Hermie Shoup, 1922 annual. Courtesy WSU Manuscripts, Archives, and Special Collections
George R. Shoup and Hermie Shoup in the 1922 annual.
Courtesy WSU Manuscripts, Archives, and Special Collections

They managed the station’s 2,500-bird flock and designed a number of poultry buildings like the open-front brooder house described in a 1921 bulletin, and the Puyallup laying house, which in 1927 merited its own 52 page bulletin with descriptions and drawings. For $1.25 per set, farmers could order eleven separated blueprints for a 200-bird house measuring 20 x 30 feet. “As complete and simple as it is possible to make them.”

Though George Shoup was killed in 1927 in a one car rollover near the station, his wife continued teaching until 1929. They may be a lesser-known piece of Puyallup’s past, but the Shoups were a vital part of farming in the region and the reason many people got into and succeeded in raising poultry.

Articles by George Shoup in the Washington State College Puyallup state bulletin

The Puyallup Laying House
The Puyallup Laying House.
by Geo. R. Shoup, Poultryman.

Plans and tips for building a laying house for poultry in Western Washington, from the April 1919 Bulletin (PDF)

An Open Front Brooder House
An Open Front Brooder House.
by Geo. R. Shoup, Poultryman.

Plans and tips for building a brooder house for poultry, from the March 1921 Bulletin (PDF)

Categories: WSU Extension, Agriculture | Tags: Poultry, Eggs