Word: rye
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Died. Spyros P. Skouras, 78, longtime cinema mogul; of a heart attack; in Rye, N.Y. A Greek immigrant 61 years ago, Skouras started his American career as a hotel busboy. He and two brothers bought into a nickelodeon in 1914, then built their $4,000 investment into a chain of moneymaking movie palaces. Skouras also took over the Fox Metropolitan theater group, rescued it from bankruptcy and wound up in 1942 as head of the entire 20th Century-Fox empire. He pioneered revolutionary techniques like CinemaScope and presided over the production of dozens of screen classics, including The Robe...
...between two generations-is similar to Caulfield's, but where Salinger's hero of the fifties wanted to spend his life at the edge of a cliff keeping the children from going over, Keyes, a hero of the seventies, finds himself dragged over the cliff and out of the rye field into the uncertainty on the other side. Instead of stopping Punch from going over, he is dragged over with...
Nash came into his metier after a spotty early career. Born in Rye, N.Y., into a family with a pre-Revolutionary pedigree, he attended St. George's School in Newport, R.I., and then became "a quarterbred Harvard alumnus"-he dropped out after freshman year. He returned to teach briefly at St. George's, where, he said, "I lost my entire nervous system carving lamb for a table of 14-year-olds." He tried selling bonds in New York; later there was a job writing streetcar advertising, which led him to the advertising department of the publishers Doubleday, Doran...
Most U.S. whisky men agree with Joseph Haefelin, American Distilling's vice president and research director, who says, "Light whisky will make it because it is in tune with the times." The times have not been kind to bourbons and rye blends, which are often the preference of a breed that seems to be vanishing-the men who take their tots neat. Though both types of whisky continue to rank first in the thirst of U.S. drinkers, their appeal is diminishing. Vodka, the quintessential light drink, with little flavor and less aroma, is becoming increasingly popular. Scotch and Canadian...
...bourbon and blended-rye distillers were most interested in turning back the competition by bringing out a light whisky, but until recently they were effectively barred from making it. Federal law required that anything labelled "whisky" had to be distilled at less than 160 proof-because the lower the proof of distillation, the more pronounced the flavor. The whisky executives, led by Haefelin, argued that spirits distilled between 160 and 190 proof, as the lights are, still had enough taste to be called whisky. They also contended that the flavor would improve if this whisky were allowed to mature...