Sport: Steaks & Stymies

When Ben Hogan and his U.S. Ryder Cup golfers came ashore from the Queen Elizabeth at Southampton, meat-rationed Britons swallowed hard at the sight of the team's 600 steaks, plus bacon and hams, which went through customs duty free.

As non-playing captain, Ben tried to explain: "We aren't going to eat all those steaks ourselves . . . We want to do some entertaining and give your British golfers some." Nobody swallowed the explanation.

For a week, every time the Americans picked up a London paper they read about their well-stocked larder. Cracked Hogan, coldly:...

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