Vagabond Editorials

By Jack Dionne

A lot of us will appreciate the little rhyme by T. Dwight Land that reads:

The lawyer faced the jury.

"My friends," he sadly said, "My client did the murder; He shot those women dead; The girls worked in his office And every time he spoke, The blonde replied .All-righty,, And the red-head .Okie-doke.','

I haven't heard the end of the tale, but I,m convinced that the verdict of the jury must have been justifiable homicide.

Speaking of breakfas,. ;";":. we?), someone took the trouble to check up, and reports that cafes around the University of California, at Berkelen serve more ttran fifty thousand doughnuts for breakfast every morning. The average college breakfast, says this writer, is two doughnuts, a cup of coffee, and a cigarette.

Now, to my mind trhat means either one of two things: either that doughnuts are a whole lot better than they used to be; or youthful stomachs are a whole lot stronger. I think it's the former. People have learned to make doughnuts, like they've learned to make everything else. Cofree, for instance. Only a few years ago the coffee-hound was a martyr to his stomach. Today the cofree folks and the coffee urns have fixed it so that cofree is likely to be fairly good anywhere, even in the highway cafes, where just a few years ago it was plain suicide for the average stomach to try the coffee.

Personally, I still cling to what I've always called ..the Hiram Smith recipe" for coffee. Hiram Smith was a San Francisco lumberman and a mighty dear friend of mine years ago, and he loved coffee as well as any man I ever met. He used to say that if you will use "just a little water and a Hell of a lot of coffee" you can hardly fail as a coffee maker. Most coffee makers fail because they leave out the cofree. *t(* t:t* rl.+*

And I was reading somewhere the other day about ,.predunked" doughnuts. You didn't have to dip them into your coffee. That had been tended to in advance.

Speaking of breakfasts takes me back a lot of years to a golf tournament. A friend of mine was scheduled to tee ofr at exactly ten o'clock a.m. At about two minutes before that time he drove up furiously in a taxi, and ctimbed out. He looked as though the night had been stormy. "Had any breakfast?" asked someone. .,I had a kiss and a bottle of beer," he said. So we named that breakfast after him.

And I actually sat in a breakfast room at a resort hotel one morning many years ago, when a young man still in evening clothes, weaved his way to a table near me. When the waited asked what he wanted, he said: .,Bring me an order of French fried potatoes and a bottle of wine." There's no accounting for breakfast tastes.

I am being reminded on every hand that graduation time is here. All over this land thousands of young men and women will accept those sheepskin testimonials of their years of labor in college and university, and turn wide-eyed to the gteat world, asking in their hearts that tragic question: "And now what?" +>t*

Tell them the truth-a truth that will cast no shadow of gloom over their spirits-which is that a mighty world waits them, AND NEEDS THEM. Tell them there never was a time when a greater premium was being offered for strong men and strong women; or when the world needed them more.

Tell them that a "a * an** we are hearing and reading about what the "machine ager,, .,mass production," etc., has done to the world, is all mush. Tell them that there will be greater human progress in the next fifty years than there has been in the past one thousand, and that theirs is the opportunity to share its unfolding. ***

Tell them that human ingenuity and human invention and human progress haven't really gotten well started yet. Only such men as cannot see the forest for the treesthink otherwise. Tell them that generations and centuries of inventive genius of every worthy kind, beckon us on to higher ideals and to higher rounds of the ladder of life.

Tell them that there are millions of necessary things yet (Continued on Page 8)

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