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Show THE WORLD'S MOST FAMOUS TEACHERS Some of the great teachers the past are known for things they taught, and were, for their pupils. Still "hers are known for not 'y being teachers at all! fous teacher of the "Ui century B.C. was phil-Phor phil-Phor Aristotle. He in-ntod in-ntod logic as a systematic sc'Plme and was tutor to gander the Great. ZtT uown century. a teacher was Henry the American indus-fwist indus-fwist who was regarded as apostle of mass pro- ech0n- , Frd shed hameal aptitude at an li t and in 1879 'eft "s father s Tarm to work as JoWrentice in a machine & ?pany 85 a m- ;utoihK,had built Ws first ZZhet "nd in 1899 he SH0011 Aut" 'ord M . or&ed the ,t0Co- d in 1908 J'Wed the Model T. By na,ptl"8 the conveyor belt obrmbiy 'ine ' ' on arnufacture- he was :mpetf l utdistance "oduIrrldS 'argest aut Henry Ford taught the world the way to adapt the conveyor con-veyor belt and assembly line to automobile production. William Teacher, it's said, taught what superior Scotch can taste like. A teacher of another sort was William Teacher, the Scotsman who in the 1800s founded the family and firm that today makes about 50 million bottles a year of Teacher's Highland Cream Scotch. Teacher and his sons started a still-followed tradition of tasting not only the Scotch itself but the single whiskies from which it is blended four times a week. Many less well-known Scotches alter the rich taste of true Scotch with less expensive and flavorful grain whiskies and so are timid-tasting. Teacher's, however, is considered assertive, asser-tive, and the company has grown and progressed partly as a result of using more expensive malt . whiskies than most any other Scotch. Eli Whitney, another great "teacher," was an innovator who taught the interchange-ability interchange-ability of parts. Though best-known for inventing the cotton gin, he built a firearms factory near New Haven, Conn., in 179S. The muskets he produced there, with methods similar to modern mass industrial production, pro-duction, were the first to have standardized, interchangeable inter-changeable parts. And where would we be today without Clarence Birdseye, who taueht the world about quick-frozen foods? A scientist from Brooklyn, it was on an expedition to Labrador for the U.S. Fish and Wildlife Service in 1914 that he noticed something the Eskimos Eski-mos knew: fish caught in the ice froze stiff the instant they were exposed to the air. When they wore defrosted de-frosted and cooked a week later, they were still good as good-tasting as if fresh caught. The same method worked for caribou steaks. There's much to be said for our most inventive teachers! |