| Board of Directors 1933 |
 |
| No.
1 - William Lee Bean, Secretary-Treasurer
No. 7 - Harry C. Dill No. 2 - Roberdeau A. McCormick, Vice-President No. 8 - Walter M. Davis No. 3 - George M. Armor, Vice-President No. 9 - C. Leonard Fardwell No. 4 - Hugh P. McCormick, Vice-President No.10 - Fletcher H. Long No. 5 - Fred W. Ensey No.11 - E. A. Davis No. 6 - J. Grayson Luttrell No.12 - David S. Green |
| Board of Directors 1953 |
 |
| Board of Directors 1967 |
 |
| Board of Directors 1993 |
 |
| McCormick & Company, Inc. after the great Baltimore fire. |
 |
| Cover of the first issue of Tea Time Tales |
 |
| PARSON ISLAND |
| Just off the Eastern Shore of Maryland, at the end of Kent Island's Chester Road, and snuggled between Crab Alley Bay and Prospect Bay, was a wonderful McCormick retreat called Parson Island. |
 |
| The Island was purchased by McCormick in 1944. The main house, pictured here, was built around 1940. The Island wild life included ducks, rabbits, and geese; and deer frequently swam over from the mainland. Sometimes at twilight, they could be seen feeding at the edge of the woods. It was not unusual for guests to get up from the table to catch a glimpse of these creatures. |
 |
Eddie Clough, Resident Manager of Parson Island, was a familiar face to many McCormick employees and customers alike. Eddie had been an oysterman on the Bay before he came to work for McCormick, and he could easily keep any Island visitors entertained with his knowledge of the Chesapeake Bay and stories of his life and times on the water. His easy manner and ready smile made you feel right at home as you stepped aboard the Island Queen for the short hop to the Island itself. |
| Parson Island was best known by employees and guests for its Eastern Shore hospitality and good food. Much of that reputation could be attributed to Henrietta Brown, Guest House Supervisor, who devoted many years to the Island and its visitors. |  |
 |
Anyone who had visited Parson Island could have told you that you did not have to travel down the river to St. Michaels or Oxford for a fine dining experience. The Parson Island kichen staff earned four stars for their brunch and dinner menus which helped to heighten the Island's desirability as a meeting facility for the Company. From left: Fordonia Watkins, Patsy Jones, Henrietta Brown (standing), Beulah Hunter, and Bessie Tolson. |
| The dining room could accomodate 24 people. The popular brunch spread included homemade crab soup or oyster stew, hot cakes, bacon, scrapple, french toast, eggs any style, muffins, corn fritters, fresh fruit, and more. The dinner menu was just as impressive with a choice of prime rib, oyster fritters, soft crabs, crab cakes, roast pork, and much, much more. It was really quite a feast!! |  |
 |
A late night meeting in the clubroom was not at all unusual. As Ed Underriner observed, "We could leave our work on the tables and not have to worry about it. We could work any time of the day or night because the facility was at our disposal." |
| The First Identification Card | |
 |
Front of Card |
| Back of Card |  |