author
Harry Snyder
1867–1927
A pioneering agricultural chemist, he wrote practical books that helped bring soil science and farm chemistry to a wider public. His work focused on making crops, fertilizers, and animal feeding easier to understand and use.
1 Audiobook
Human Foods and Their Nutritive Value
by Harry Snyder
About the author
Born in Cherry Valley, New York, in 1867, Harry Snyder became an American agricultural scientist known for his expertise in agricultural chemistry. He earned a B.S. from Cornell University in 1889, then taught chemistry there before joining the University of Minnesota's Agricultural Experiment Station in 1891.
At Minnesota, he built a reputation for research on soils, fertilizers, foods, and animal nutrition, and he later served as professor of agricultural chemistry. Alongside his scientific work, he wrote accessible books including The Chemistry of Dairying and Soils and Fertilizers, helping translate technical knowledge into practical guidance for farmers and students.
Snyder died in 1927. His writing reflects an era when agricultural science was becoming more systematic and widely taught, and his books remain of interest as clear examples of early scientific writing for everyday agricultural use.