Word: cane
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...camera-designed and built by Eastman-Kodak-is simple and automatic. To take a picture, the astronaut just presses a button. He carries the camera attached to a cane, so that it is only a few inches above the surface when the pictures are taken...
...counting on an unprecedented harvest of 10 million tons of sugar next year. What makes that goal remarkable is that this year's crop will probably total no more than 4,500,000 tons. Nonetheless, despite drought, shoddy Soviet machinery and Cuba's inefficient armies of "volunteer" cane cutters, the Maximum Leader is confident of success. And why not? To achieve his target, Fidel is stretching the calendar...
...Castro days, the harvest period ran from January to March. As productivity has declined, the cane cutting has become more and more prolonged. Castro began his so-called 1970 harvest this July, and he plans to press on for almost a full year, even though he will have to cut immature cane-thus jeopardizing the 1971 crop-and throw as many as 1,000,000 of Cuba's 8,200,000 people into the effort...
...sign he did have of his future profession. The son of a suburban cigar importer, he went to an English public school. "I enjoyed it, played cricket well and was successful." In fact, he became head boy, "a very efficient little Gestapo" who punished the other boys with a cane for their misdemeanors. After school, Fowles served in the British marines, which he hated. "I also began to hate what I was becoming in life -a British Establishment young hopeful. I decided instead to become a sort of anarchist...
First there was sugar, squeezed from sugar cane and white beets. Dentists blame it for damaging the teeth; it makes people gain weight, and some cardiologists now suspect that its excess use may be a factor in heart-artery diseases. Then, 90 years ago, chemists hit upon saccharin, which is 500 times as sweet as sugar and does not add calories to the diet. But saccharin has the disadvantage of leaving a bitter aftertaste in many people's mouths, and it cannot be widely used in cooking because it breaks down under heat. When a doctoral chemistry student, Michael...