Word: solider
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Dates: during 1950-1959
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Last Saturday Brown beat Cornell with solid defensive play. The Bruins have also won games from Columbia and Rhode Island while losing to Yale, Dartmouth, Penn, and Princeton. Harvard has beaten Cornell and Dartmouth and lost to Tufts, Columbia, Penn, and Princeton. Their team has improved throughout the fall while the Crimson's developments has been erratic at best...
Analyzing the importance of the once solid South, Brinser asserted that the position of the Southern Democrats "is not consistent with the liberal wing," which is itself "cracked by the breakdown of the urban vote." Robert G. McCloskey, associate professor of Government, felt the party does not need the Solid South, and should not pay "a very big price for it, as I think it did this year...
...Clock. New England was as solid for the G.O.P. as the South had once been for the Democrats. Even in Democratic Boston Stevenson's lead was pared to 23,000 votes (v. his 68,000-vote margin in 1952), a fraction of the total he needed to counterbalance G.O.P. strength elsewhere in Massachusetts. Ike swept ahead in New Hampshire, seized a 36,000-vote lead in Rhode Island (which he later increased to nearly ten times his 1952 plurality). Bustling ahead in New York City, which the Democrats carried by some 350,000 votes in 1952, Ike was stitching...
Dwight Eisenhower seemed fated to be the first winning presidential candidate since Woodrow Wilson (1916) unable to sweep his party into control of the House of Representatives. But while Ike and the Republicans did not seem likely to dent the solid majority of 230 seats which the Democratic Party had in the 84th Congress, they did succeed in changing the voting patterns that have dominated U.S. congressional elections for a century. In 1956 the Republican Party was picking up Congressmen in the cities, losing them in the country...
...proportion of fat has gone up from 31% to 41%, and the proportion of saturated to unsaturated fats has increased still more sharply. This is because unsaturated fats (corn, cottonseed and peanut oils and some olive oils) are usually liquid at room temperature, so they are messier than the solid saturated fats (lard, suet, butter). As a result, manufacturers of shortening usually hydrogenate their unsaturated fats-by adding a couple of hydrogen atoms under heat and pressure. This turns part of the unsaturated fats into saturated fats, which look better, smell better and keep better...