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:...

Want the full story?

Subscribe Now


Get TIME the way you want it

  • One Week Digital Pass — $4.99
  • Monthly Pay-As-You-Go DIGITAL ACCESS$2.99
  • One Year ALL ACCESSJust $30!   Best Deal!
    Print Magazine + Digital Edition + Subscriber-only Content on

Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!