Word: properous
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Dates: during 1950-1959
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...upon football as the tail which wags the dog," said Jordan. "Administrators don't realize that the tail can't wag the dog if the head controls the tail." We hope that through all this canine metaphysics, Jordan is trying to say that athletics must be kept in their proper place as a small part of college education, and not a business or a prestige item. It would be nice, though, if he would reaffirm this clearly every time he speaks on the subject, to prevent people from getting the wrong idea. Football policy is a rather ethereal thing...
Dahl is as much a part of Boston as codfish and baked beans. For years his cartoons in the Herald on every view of the local scene have delighted and angered proper and improper Bostonians. The HARVARD BOOK STORE, 1248 Massachusetts Avenue, is selling this $2.50 book at a Season Special price...
Last week Zurakowski was doing slings for fun as part of routine test nights. None of his fellow pilots have yet managed Zura's trick, but they know it requires a plane with the proper wings to prevent it from rolling out of the skidding, cartwheel turn. It also needs the powerful thrust of the Meteor's two jets, set just the right distance apart. And it needs Zura's confident touch on the controls...
...artists who made San Francisco's new exhibits. The animals were shot by a Berkeley mining engineer and big-game hunter named Leslie Simson. He found a home for the carcasses at the academy, and when he died in 1940 left $100,000 to insure their proper display. Academy Director of Exhibits Cecil Tose, who did the taxidermy himself, directed the project. Prop Artist Velma Harris cut and painted the paper vegetation-and, incidentally, put to good use some African bamboo stalks that had been in the storeroom for 21 years. Two painstaking realists, Belmore Brown and Toshio Asaeda...
...contribute to the cheese's flavor. At precisely the right moment, the cheese is pressed into 200-lb. wheels about ten inches thick and 30 inches in diameter. The wheels are placed on racks for six months of curing and aging, are rotated, washed and salted at proper intervals during this period. Not till the salt has permeated the whole wheel is the flavor right. Last week Brog's men figured the flavor was perfect in 1,200 Ibs. of cheese, and shipped off the first big batch for the Christmas trade...