News
Community Safety Department Director To Resign Amid Tension With Cambridge Police Department
News
From Lab to Startup: Harvard’s Office of Technology Development Paves the Way for Research Commercialization
News
People’s Forum on Graduation Readiness Held After Vote to Eliminate MCAS
News
FAS Closes Barker Center Cafe, Citing Financial Strain
News
8 Takeaways From Harvard’s Task Force Reports
Members of the University and Freshman crews, both four and eight-oared, which won over Yale at New London last June, were the guests of honor at a dinner given by the Harvard Club of Boston last night. More than 150 men were present, including many former captains, coaches and members of winning crews.
Major Henry Lee Higginson '55 was unable to be present, and Robert F. Herrick '90 presided. W. C. Baylies '84, acting as toastmaster, first introduced Hon. William C. Loring '72, justice of the Massachusetts Supreme Court, who described the thrilling races of 1869 when Harvard beat Yale by 11 esconds, and the Freshman crew won by 28 seconds. Six-oared crews without coxswains rowed in that year. It was before the day of sliding seats, and at the start the University crew rowed 50 strokes to the minute.
The next speaker, P. D. Trafford '89, of New York, who is this year's Commencement Marshal, described the difficulties and the inadequate system under which the men of his time rowed.
C. B. Wood '98, of Philadelphia, who rowed in the winning crew of 1899 spoke of the system of organizing class crews in 1899, having several races before the Yale meet, and then selecting from these crews the University eight. This system, although never used before or since that year proved a great success.
Mr. Baylies then introduced Captain Q. Reynolds '14, who outlined the work of the rowing squad and declared the prospects unusually bright for victories over Cornell and Yale.
Miniature silver oars were given as souvenirs to the members of last year's University eight and four and to Coach Wray.
Want to keep up with breaking news? Subscribe to our email newsletter.