Biography of Samuel Grasse
Samuel Grasse graduated from the University MA in 1913, BSc in 1913, and LLB in 1916. He was born in 1888 in Marijampole, modern day Lithuania, son of Abraham, a shopkeeper.
Grasse enrolled at the University in 1907, studying and researching for a period of eleven years. From 1907-10, he took classes in Mathematics, Physics, Chemistry; from 1911-13, in Political Economy, Moral Philosophy, Constitutional Law, History, Scots Law, and Jurisprudence; and from 1914-15, in Forensic Medicine, Civil Law, Conveyancing, and International Law; and finally in 1917, he took advanced classes in Chemistry, Inorganic Chemistry and Metallurgy.
During his studies, Grasse was awarded two prizes for Forensic Medicine and Conveyancing, and listed in the category of eminently distinguished students.
He is noted to be the first president of the University's Jewish Society established in 1911. The vice president was fellow-graduate, Leopold Glushak.
Upon graduation, Grasse worked as a legal writer. For a time he was employed by James Howden & Co, a Glasgow engineering firm, where he invented a new method of dairy cream preservation in 1928. He returned to the University and in 1931 obtained the Scottish Triple Qualification.
In August 1934, Grasse became a British citizen while living in London as a medical practitioner. He died there in 1943.
Born 13 July 1888.
Died 24 September 1943.
University Link: Alumnus, Graduate, Researcher
GU Degrees: MA, 1913; Arts, BSc, 1913; Science and Engineering, LLB, 1916; Social Sciences,
Occupation categories: writers, legal
Record last updated: 31st Jan 2017