Word: wateringly
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...James Hedley; "A new hand at the rod," by C. R. C.; "Bass Fishing on Rideau Lake," by J. W. Longley. But the article chiefly interesting to Harvard men is one by F. A. Stevenson, captain of the Yale crew in 1888, on "Yale and her Victories on the Water." The writer says much in favor of the Cook stroke, and describes its development from 1886 to 1889. Much has been said about "form" and "skill" in rowing. Mr. Stevenson thinks skill to be the essential thing for a fast crew, but the best way to bring a crew...
...always has formerly understood to be international law, (a) It has acknowledged that Behring Sea is open. J. Q. Adam's letter to the Russian Minister, Mar. 30, 1822: Lawrence's W. Lestor, pp. 307, 314. (b) It has denied the right of territorial jurisdiction over similar bodies of water in Europe. Holbeck I., ch. vi., SS17 and 19. (c) It is denying today that in the Northeastern fisheries there can be any territorial jurisdiction over the seas except only as to those portions capable of permanent possession from the shore: C. B. Elliott, The U. S. and the Northeastern...
...boats belonging to the Harvard Rowing Club by members who keep on the water for four or five hours at a stretch, while men are waiting at the boat house for a chance to go out, has necessitated a rule restricting the time allowed for use of a boat. The rule restricts use of singles and doubles to an hour and a half, and fours to two hours, and is designed to give all men equal chance at the boats...
...strokes a minute. The body work of the men is pretty good, though one may be reasonably surprised to see two or three men, notably number 8, kicking their slides out behind them. Very little attention has been paid to the oars. Stroke is markedly slow in catching the water, and number 6 rows his oar out of the water and gets short...
...winter of 1887-88, there was hardly an article of food at the Hall which did not cause complaint. The bread was half the time sour, and the water foul; the oatmeal and the vegetables were often so cooked as to be uneatable; the fish, poultry, chops, coffee, were positively bad. Very little order was kept during meals. The bill of fare was chosen by regular routine, so that you could predict every meal beforehand. And with all this, the price of board averaged $4.23 a week during the first two terms. This was the condition into which inefficient management...