Word: corns
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Dates: during 1950-1959
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...conspicuous and vulnerable. While LIFE Photographer Robert W. Kelley was atop a jeep photographing the clash at Oliver Springs, five men, three of them carrying shotguns, advanced on him. Leaping to the ground to escape them, he broke his left leg. In the same melee, Nashville Tennessean Photographer Jack Corn had a shotgun shoved into his stomach and barely managed to hang onto his camera until guardsmen took him into protective custody. Two days later a 19-year-old prisoner-one of 15 mobsters arrested at Oliver Springs-sprang suddenly between two carbine-carrying guardsmen, knocked Corn down and slugged...
Today there are 60 residents at Koinonia-45 whites and 15 Negroes. The 440 acres have grown to 1,103, with cash crops of peanuts, corn, cotton, cattle, hogs, goats and poultry...
...sleepy corn-and-cotton hamlet of Coyolito, near El Salvador's Pacific coast, last week's big soccer match promised special excitement. Aside from their sporting rivalry, Captain Jesus Rivera of the local sport club and Ricardo Ayala, captain of a team of workmen from the nearby railroad, were mortal enemies in private life. When they trotted onto the field, both were wearing unusual football equipment: long-barreled pistols...
Keyed up by corn liquor, the crowd watched the scoreless game tensely until the referee made a disputed decision: seconds later the pistols were drawn and machete-swinging spectators poured onto the field. In 20 minutes six were dead and six seriously injured. Police restored order, but the game could not go on. Rivera had been hacked to death and Ayala severely wounded by gunfire...
...richness in the gullet. The secret goes back to 1866, when Jack Daniel, a mall (5 ft. 5 in.) tidy young man in 'rock coat and fawn-colored vest started to make whisky. Using spring water free of iron traces (murderous to whisky), he added the finest white corn, the best rye, barley malt, both fresh and ripe yeast to make a "sour" mash, different from most (fresh yeast only) bourbons. He let it ferment 24 hours longer than ordinary Dourbons, then leached it through vats of sugar-maple charcoal to purify it, and finally aged it four...