MAY, 193 11

Greens Committees who lookahead for returns on irriga-tion investments are invitedto consult leading engineerswho use COP-R-LOY Pipe.This is the famous copper al-loyed steel pipe pioneered byWheeling ten years ago. Ithas established a new stand-ard of durability in pipe-for more dependable per-formance and for more eco-nomical operation throughlonger years of service.Wheeling Steel Corporation,Wheeling, West Virginia.

12

ECO OMIZE with

PERFECTION SPRINKLERSand

ONE·MAN PROPORTIONERSFor 1938 Perfection Sprinklers will be im-

proved with a new "Swing" type of NozzleTurning Speed Adjustment to eliminate the neces-aity of adjusting the arms. It is simple, effective.and no increase in price.

Perfections will give you theutmost in large, Even Coverage,Long, Continuous Service. TheSimplest Turning Speed Adjust-ment and the lowest Prices of anyhigh grade sprinklers made.Perfections satisfy in every way.

And! Do Not Overlook theNEW

ONE·MAN PROPORTIONERThe latest Contribution to labor Saving

Devices for treating Greens and Fine lawns forBrown Patch, Worms, Grubs, etc. Also for Dis-tributing Soluble Fertilizers, Weed Killers, etc.-- -

Greenkeepers and Dealers everywhere areunanimous in their praise for this new deviceand it is certain to soon come into general use. I

With the exception of the brass nozzle, it ismade entirely of Chemical Resisting Rubber and,with reasonable care, it will last several seasons.

It will .ctually save, in time alone, severaltimes its cost in one single season.

It will pay you to Budget for Perfection Pro-ducts in 1938.

Manufactured and fully guaranteed by

PERFECTION SPRINKLER CO.PLYMOUTH. MICH .. U. S. A.

GOT..,DO 1

Modern

WEAPONSto Fight Turf EnemiesNo 1 CALO·CLOR for small and large

• • brown patch, snow mold and earth-worms. Regular brand applied dry-SUSPEN-SION Calo-Clor for liquid application-3 OI.to 1000 sq. ft.

No 2 CALOGREEN-Reg. U. S. Pat. Off.• • ~for small brown patch. Also

comes in SUSPENSION grade.

No.3. CORROSIVE SUBLIMATE - standardU. S. P. Grade.

No.4.patch.

AU RAGREEN-gives greens brighter,fresher color and wards off brown

WRITE HEAD9UARTERS for anyspecial help or information.

Answer obove ad with 9UICKMAIL No. 20

The Features You Mo teedYou Can Get Only in the

ROO AII.PurposeREAD

THE ROOT MFG. CO.1051 Power Avenue

Cleveland, Ohio

13

Tomorrovv ... and years from novv-THEY' L .I( E IG

SPRINKLE C VE.... G

J-M TRANSITEPIPEon your irrigation system meansdelivery capacity stavs up ... pumping costs stay down

ON THE GOLF-COURSE irrigation sys-tem being laid above, internal corro-

sion will never decrease efficiency. That'sbecause J-M Transite Pipe, an asbestos-cement product, is being used.

Mineral in composition, this modern ma-terial assures permanent freedom from theinternal corrosion that soon forms insideordinary pipe. Hence, Transite's initial highdelivery capacity-and the resulting highsprinkler coverage-continue undiminishedthrough the years. And pumping costs re-main at an absolute minimum.

Then, too, Transite Pipe is strong, excep-tionally resistant to corrosive soils and in-

-Ma viii PI

herently permanent in character, thus pro-viding an unusually high degree of assuranceagainst maintenance expense.

Golf courses throughout the country havefound that irrigation systems cost surpris-ingly little when Transite is used. Becauseof the simple assembly method employed,installation is a rapid affair, easily and eco-nomically done with unskilled labor.

Why not write now for all the details onthis modern, money-saving water pipe?Send for our Transite Pipe brochure. Ad-dress Johns-Manville, 22 East 40th St.,New York City.

ETHE MODERN WATER PIPE FOR GOLF·COURSE IRRIGATION SYSTEMS

Usc 9UICKMAIL Coupon No.3 to answer this ad

14

The mostmodern

quick-couplingvalve forfairway

sprinkling

GOLFDOM

GOLFFLAG

with a guarantee ofSATISFACTORY SERVICE.

CHAMBERLAIN GOLF FLAGSARE FADE PROOF - SHRINKPROOF-and WEAR LONGER.

BETTER LOOKING. TOO!Send for Prices

ERNEST CHAMBERLAINthe 8628 ELMIRA AYE. .:. DETROIT. MICH.

NEW Use 9UICKMAIL Coupon No. 23

NELSONIISILVER TOp11

VALVEWith removable Valve Cylinder

and Supplementary Shut-Off• Operating valve removable from top of

casing without disconnecting from watermain or disturbing turf.

• Supplementary shut-off closes automaticallywhen valve is removed. Saves drainingmain. Permits other sprinklers on line tooperate without interruption.

L. R. NELSON MFG. CO.PEORIA. ILLINOIS

A new type Sickle Bar Mower for cur-ti ng hay and weeds in rough.

Before purchasing any mowers, it willpay you to wri te us and have our com-plete mower catalog on hand.

Power, Fairway, Greens mowers, Tractors.

A ITRACTIVE PRICES

Answer above ad with 9UICKMAIL No. ,

Our course, in northern Indiana, is on a light-colored, heavy soil.

QUESTION- Fairway turf consists of Kentucky blue grass, with a few scattering- weeds. Grass is 'thin, but coverage is uniform. Soil reaction is

pH 6.5 to 7.0, available phosphorus is medium to high, and available potash very high.Re-seeding and topdressing have been advised. Is this the best procedure?

AN S W E R: No; re-seeding andtopdressing will not materially improveturf. This method is altogether too ex-pensive to justify serious consideration.The real answer is simple - a definitefertilizer program.

Although re-seeding may seem logical,it is hardly reasonable to expect youngseedlings, with meager roots, to competesuccessfully with established grass for thelimited supply of plant food. Therefore,unless needed fertilizer is supplied first-re-seeding is almost sure to fail. On theother hand, re-seeding enthusiasts neglector overlook the fact that existing grasswill spread and thereby form dense turf_ providing the soil contains ampleplant food.

Re-seeding is a gamble on heavy soil, eventhough fertility is high. With each rain, thelight seed is floated out and carried away, orit lodges in adjoining clumps of grass. Thiscannot be entirely prevented by topdressing.

Aside from the necessity for covering seed,topdressing is often advocated to eliminatesmall "cuppy" depressions. These automatic-ally disappear as the grass thickens. By intro-ducing crabgrass and other objectionable weeds,topdressing has ruined, rather than improved,many fairways.

Re-seeding is justified only when fairwaysare practically devoid of turf, or where it isnecessary to introduce a more desirable grass.Then cross-seed.i.ngwith an alfalfa and grassdisc seeder is the best method, for this machine

cuts the seed into the soil and hence eliminatesthe necessity for topdressing.

Your problem is simple in every respect.Re-seeding and topdressing can be dismissedas unnecessary, because turf, although thin,consists of Kentucky blue grass, which is idealfor your locality. Since soil tests eliminate thenecessity for using lime and potash, and showthe supply of available phosphorus quite high,nitrogen feeding is the key to increased turfdensity.

Light gray color of soil is further evidenceof an acute nitrogen shortage. Nitrogen existsin the dark-colored organic matter, so lightcolored soils are low in humus and in thisvital, growth-promoting element also. Hence,improved turf depends upon generous nitrogenfeeding until desired density is obtained; thenquantities can be reduced somewhat.

For the next several years, use a good or-ganic fertilizer, such as Milorganite, at 700 to1,000 pounds per acre in the spring, and at1,200 to 1,500 pounds per acre in the fall.Besides supplying ample nitrogen, Milorganitewill also provide sufficient phosphoric acid,so the use of phosphate is not necessary.

Some water soluble nitrogen fertilizer canbe used also, if desired. Use from 100. to200 pounds per acre of ammonium sulphate,with the lower rates suggested for Milorganite.

• • •Tell us about your Turf Problem. The facili-

ties and services of our Soil Testing Laboratoryand Field Agronomists are at your disposal,within reasonable limitations.

Turf Service BureauTHE SEWERAGE COMMISSIONMILWAUKEE WISCONSIN

16

Pabst is brewed so that you may serve it,

cOl'lfidentof the approval of your patrons.

It has been so ... for five generations.

PABST GOOD TASTE FOR 94 YEARS

G LFDO~t

PUSH

3 8

o. 5

ROMOTIONAGAIN

NOTHER season of golf PROmotion is energetically under way,financed by leading manufacturers of golf playing equipment. Last year

the campaign was an unqualified success for the pros and the manufacturers,among the high spots being the in-troduction to golf of approximately200,000 high school students, none ofwhom previously had played thegame.

In num rou cases pros contribut dtheir ervice free as high school class in-structor in order to give the students andthe physical education departm nt and thfaculty head of high chools a sampleof expert golf in truction, with theeventual objectiv of getting paid pro golfinstruction into th school. This, also,was a d finit succ s ful detail of thPROmotion program, for pros who m-ployed the requir d lling ability and en-ergy w re able to secure welcom addedincom by making chooI in tru tion con-nections.

A result of the PR motion campaignwas to gr atly increa favorable pub-licity for pro becau e of th helpful ande p rienced s rvic s they contributed tothe developm nt of the young-ster. Thekids boo ted th'\ pros around town andat their hom . Th fre cIa s le sons orgroup les on at nominal rates, that manypro gay childr n of club m mb r , al 0

was push d to excellent advantages.Again this y a r diploma' will be available,

at no co st, for pros to give to young t r swho complete the cour of clas Ie on.These diploma ar to be si n d with thinstructing pro' name and that of theyoungst r to "hom th diploma isawarded.

Many pro and amatet~rg"olfer not dthat during the pa t winter 6.)1£ got con-iderably mol' newspaper publicity be-

yond the tournament new than everbefore has appeared in th paper. Thisa1 0 wa an achi v m nt 0 th PR mo-tion campaign which upp1ied clip heet:twice a month to more than 1,000 new -paper and pre ser ice. Th materialin th clip he t wa written to get ov rto th public th id a that pro ervice tothe public ext nded b yond the point oftournarn nt appearanc ,and in that man-ner the PROmotion clip sheet took car ofthe gr at ne d that non-tournament prohave of publicity.

Thi y ar the high choo1, private, andpublic cour e cla s in truction heetsshowing th fundam ntal of the golfswing, a ain ar b in di tribut d frto pro. and to high school authoriti

w 'paper: that conduct public rolf I '-

18

son series in cooperation with pros alsohave made extensive use of this materialwhich was compiled by Frank Sprogell,chairman of the PGA publicity committee.

A new feature of the PROmotion plan,put into effect this year, is a campaigndirected to the heads of employee welfaredepartments of large corporations. The ideaof the campaign is to get these executivesto push golf play among their employees,thus making more instruction jobs openfor pros and boosting play for daily fecand municipal courses.

Another bulletin has been sent out tohigh school authorities urging that prom-inence be given golf in the athletic pro-grams of the schools.

Other PROmotion material will be is-sued from time to time during the sum-mer. The campaign goes into its secondyear as the first planned, well-financedmove to educate the public to the benefitsof golf play and to the service of alertand well-qualified pros in bringing golf'sbenefits to adults and youngsters. Thecampaign serves as market extension andinsurance for the game.

Inquiries concerning details of the cam-paign, or suggestions that might be ap-plied in further PROmotion should be ad-dressed to Herb Graffis, 14 E. JacksonBlvd., Chicago.

Many Improvements at New Britain,Conn., Municipal Golf Course

EW BRITAI , (Conn.) golfer whoplayed the city's Stanley Golf course

during the past two week noticed impor-tant improvement had been made on thelayout, work largely the result of energeticplan formed la t winter by Val Flood,veteran pro at huttle Meadow Club in

ew Britain. Improvement included theerection of a large maintenance and com-po t building and the installation of morethan a mile of drainage canal in oggyarea near the 15th, 16th and 17th hole.Flood, who ha been very active in thework of th municipal course, design d thcompo t and maint nance building in addi-tion to laying out plan fOI' the drainagey t m,

The n w building, which is valued at12 000 had all its int rior wood taken

fro:n ;, pile ama sed when a barn esti-mated to be over 125 years old wa torndown on another section of the Stanl ytract. The ton used for th ' exterior wascollected from a I dge near the cours and

OLFDO 1

Pro-Grecnkceper, Livingston Pic • .uulIi. GCJackson. l\Ji~8.

GREEN is the grass of the broadfairways

Sweet is the call of the gay brightdays

Gone is the winter of our discont ntBefore a spring that's heaven-sent.

What matte?' now if a putt shouldmiss,

There's more than the game on a daylike this,

When birds are nesting and wildflowers bloom,

To wave away all mortal gloom.

Who cares if a drive be hook or sliceOr if you putt four times or twice;Do not your club to water's depth

fling,It's the course and not the score,

makes spring.

So from its dark confinement yourgolfing outfit take

And from your brain and brawn tilrust of winter shake,

Forget the taxes, woes and wars, n-joy your fellow men,

Pursue the par that you won't get, forit is spring again.

the labor provid d by the WP A. The co tof the building to the city was only $800.

The drainage system is quite unique.Four-inch tile is laid in the bottom of con-verging ditches; the tile is covered witha layer of stones, then a layer of straw,then topsoil and turf. All clay dug outwas carted away. The course will alsohave four new holes this summer to r -place the 1st, 2nd, 3rd and 4th now in u e,but they will not be officially used untilJuly when the New England Public Golfassn. comes here for an annual tourna-ment.

Children' . amp Are Opportunit-Something for golf clubs to look into as apossibility for adoption is th boy andgirls' camps for children of the m mbersof the Denver AC. The camp is 42 milesfrom Denver and it i well quipped andop rat d. It camp directors ar amongthe b st availabl for this work.

fAY, 193 1~)

ONLY THEBy HARRY FAWCETT

Manager. Lake Shore C. C.. Chice qo

HEN we discuss the relation of club management with food, we mustask, what is a club? We consult Webster, who answers: "a club is an

association of persons for the promotion of some common subject, especiallyone jointly supported and meetingperiodically Membership is usuallyby ballot and carries with it the ex-clusive use of a club building orapartment." Now the essence ofmost club managers' difficulties is inthose few words-"one jointly sup-ported' and exclusive use. The ex-clusive use which most clubs promiseand which by right ought to be theexpectation of the member makesproblems of management only to beparalleled in the private home and inno way comparable with the hotel orsemi-public club with which somehouse chairmen have so often com-pared club management. "Jointly sup-ported" is another will-o-the-wisp-scarcely ever encountered by the clubmanager.

If we were to have the ideal club-and Isubmit this in all seriousness as the solu-tion of most small clubs' problems-hira manag r whose ability and integrity areknown and at the end of v ry fiscalyea r as ess each m mber qually for theco t of operations.

Food oldt Lo sIt is a well known fact that most club

furnish a superior table at a price low rthan comm rcially possibl. If our clubmemb rs do not know this or will notrecogniz it, at least club managers ill

the Jast analysis must admit its truth.Th refore, th m mber who us s thclub's dining faciliti s the most benefitsth most.

When I broke into this business we hadone form of education. I was understudyto an old English steward-versed in theold tradition that an apprentice must behumbled. Humble me he did. Day afterday he sent me to the most menial tasks.Oft n I peeled bushels of potatoe. Manythe Saturday night I wa sent to th

kitchen with the honeyed word to" ewhat I could do to help," only to find thaI had to split two barrel of lob ter .Other nights I mad Welsh rarebits,crambled eggs for various supper dishe ,

in fact, did everything in the kitch n.Once, during a strike, after I had suc-ceeded to the management of the club, Ihandled the range for more than thrdays without our member ver findingout that their beloved chef had gone.

How many men today can do it? Onlythis winter I have stepped in and preparedan ntire banquet menu from oup to nutbecau e I wanted to show those workingfor me how it should be done. I don'tnjoy the work. It's hard. I burn my

finger at times. But when I get throughI know that my member are getting b t-ter food than they ever had before andI know that to be true, not because ofegotism, but b cause I have educatedmyself.

Now, how can you educate your If?If I were starting out today I would saveevery penny until I could go to CornellUniversity, where the untiring effortof Thomas D. Green, President of thAmerican Hot 1 Association, have e tab-lished the only course in America todaywhich makes it pos ible for th studentof hotel or club business to approximatthe apprenticeship found in Europ ancountries, H re an American citizen orthe son of an American hotel or clubmanager can learn not only the funda-mental of the hotel and club indu try,but also the advanced courses.

Be't Foodlways

One valuable thing I acquired in theteachings was that one cardinal principleimparted to me long ago by that (nowdecea ed) wizard of food accounting, FredG. Baudissin-"buy only the best." The

20best repays the buyer by returning thelowest food cost.

There are many who will question thatstatement at first listening. Perhaps Ishould cite a few instances. Well, 4 to 6bacon is the best bacon produced. Don'ttake my word for it. The next time youbuy bacon in the strip ask for a 4 to 6.If you don't find it has a more pleasingtaste than the bacon you have been using,then I am wrong. However, long expe-rience tells me you will be like thousandsof others. You will be wondering whyyou haven't been buying that particularweight all the time. It is assumed, ofcourse, that you are buying a good bacon,such as Armour's Star or Swift Premium.

A LessonIn Bacon

All right, let's say that you are paying35c per pound for the same. If you buy6 to 8 you will pay 33c per pound. Nowboth strips, as you know, are the samelength. That is to say the 4 to 6 stripand the 6 to 8 strip both cut out the samenumber of slices. A 4 to 6 strip averagesfive pounds and cuts exactly the samenumber of slices as a 6 to 8 strip, whichat 2c per pound cheaper averages 7 poundsat 33c per pound or at a total cost forthe strip of $2.31. The total cost of the4 to 6 strip cutting out the same numberof slices being $1.75. This is just oneexample of the best being cheapest. Don'tforget too, that when you are consideringthe above saving, that the slices from a4 to 16 bacon are a lot more tasty and willbring you much more commendation onyour food quality than those from the 6to 8 strip.

Take butter, of which you should bemore careful than any other item enter-ing into your catering picture. What doesthe best cost? 45c per pound. "Too high"you say. "I can get it for 4:3c a pound-tub butter, but as long as I have to cookit into scrambled eggs, coffee cake, rolls,whatever it is, what's the difference? Whata sap I am to pay someone 45c when Ican get the same high grade butter, thedifference only of being in a tub, for 2ca pound less."

All right, you take the 43c butter andI'll take the 45 and if our business is iden-tical I will have a lower cost than you,for thi rea on: for many year andthrough many tests I hav taken fivepounds of 4:k butter and five pounds of45c butt r, put both of them in a stone

GOLFD

jar in the bain marie and melted themdown. After melting I have repeatedlyfound in test that my 45c butter afterremoving the whey, cost me per poundless than than the 43c butter having alarger percentage of water. It is alsotrue that the 45c butter u ually has afiner taste or a taste more free from out-side deleterious influences than the butterpurchased at 43, and certainly than thebutter purchased at still lower price perpound.

There are some clubs in which it iswrong to use Virginia Hams. These mem-berships do not know or appreciate thedifference between a Virginia Ham or apacking house ham. If it is your lot tomanage such a club then your problem isto provide for them the fare to which theyare accustomed. Do not waste your timeif you have been used to better thingstrying to bring your club members' de-sires up to your former standards. Ratherfind the standard of catering to whichyour people are accustomed and then givethem the very best that can be producedwithin that limitation.

It just happens that my service for themost part has been among the verywealthy, who demand the extreme in finefood. Where we expected to get but twoportions from a three pound chicken mostrestaurants would get at least four. Iwas amused not long ago to read an articlewhere a manager complained or ratherexplained that his control sheet showedthat he had only 18 orders instead of 24from a 12 pound turkey. I wonder if hefeels any better when I tell him that wethink it unusual if we obtain more thaneighteen orders from a 12 pound turkey-in fact, I wonder if he has tried himself,as I have, to actually carve that manypresentable portions out of a 12 poundbird.

And a TestWith .Eggs

I always buy the top notch eggs themarket affords. Perhaps you think youcan save money by buying second gradeat two or three cents the dozen less. 'Welltry this experiment for your elf and thenRee-take one dozen of the finest ggsthat money can buy. Break them all intoa container of known weight. Break nowa dozen second grade eggs into a similarcontainer and weigh them. Now tak apiece of paper and pencil and divide intothe cost of each doz n th relative number