Word: inferiorated
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...cloud of dust that was left hovering in the air when a great people went galloping [away]." The world was not much better. Suffering from a "vertical invasion" of the masses, it had been taken over by the commonplace mind. It was a time "superior to other times; inferior to itself . . . Never perhaps has the ordinary man been so far below his times...
Fighting trypanosomiasis by attacking the flies with insecticides has never been wholly effective. Some flies always survived and quickly re-established the fly population. As a result, the whole great African area (including Kenya, Uganda and Sudan) has only about 16 million head of scrubby, inferior cattle. Even these hardy beasts often die of the disease. David Rees-Williams, British Undersecretary for Colonies, says of Antrycide: "It will enable Africa to carry much more cattle than Argentina, where there are now about 33 million head...
...built up a well-trained, suitably organized submarine arm, of which at the moment about 26 boats are capable of operations in the Atlantic; the submarine arm is still much too weak, however, to have any decisive effect on the war. The surface forces, moreover, are so inferior in number and strength that they can do no more than show that they know how to die gallantly...
Theodore Morrison, now heading English A, has run up against the placement idea before. He rejected it because of the "unfairness" in making section men teach class of inferior students, and in addition felt a "general hunch" that the whole thing would not work. Neither argument is particularly valid. Instructors in French and Spanish teach ability-grouped students all the way up from the "inferior" level; everybody seems quite happy about it. And it is somewhat silly to retain the present system on what Morrison admits is "just the simple feeling that a placement won't be any good." Instead...
...central kitchen is over-centralized, not from the point of view of cold monetary efficiency, but simply from judging the finished meals as lunches or dinners. The number of meals produced per employee is greater in the central kitchen, and the flavor and quality of these meals is definitely inferior. Dispensing meals can never be like building automobiles or libraries, because it is the little extras which spell the difference between good and poor meals. Dishes which have been salted with a shaker always seem tastier than ones in which a pre-determined amount has been dumped and stirred around...