Many years ago a small elegant sailing boat was making its way slowly under an intense blue Mediterranean sky between the Greek islands of Ikaria and Naxos. The bow, that is, the forward part of the boat, was carved like a fish, or perhaps it was like a dolphin. The sail hung and fluttered in a faint wind and the sailors bent their brown backs over the oars. But all was not as peaceful as it seemed, for these sailors were planning to sell their passenger into slavery. He was obviously wellborn and rich, but what the villainous crew did not realize was that he was Dionysos, the Greeek God of Wine and Frenzy. When Dionysos realized their treachery he began to confound the sailors with magic: he turned their oars into snakes and filled the ship with vines and the sounds of flutes. The terrfied sailors dived into the sea to escape this madness and were transformed into dolphins by Nep-ture, the God of the Sea. Thus, according to Greek legend, dolphins were originally men, and this explains the friendship felt between man and these animals. This legend can be seen depictied on the Diony-sos cup which is still intact although it was made 540 years before the birth of Christ. Indeed, dolphins freqently appear in Greek legends and art, being found on walls and mosaic floors, on coins and statues. Poseidon, for example, was usually shown with dolphins, which often drew his seachariot, and it was he, according to legend, who put the dolphin constellation, in the sky where it can be seen in July. He did this out of gratitude to the dolphins for finding him his bride, Amphitrite, who was hiding from him in a sea cave. Later he had further reasons for gratitude to the dolphins since they rescued his son, Taras, from drowning. To the Greeks, and to the people of the Mediterranean lands where Greek culture spread, the dolphin became a symbol of swiftness, diligence and love. It became a god of protection for voyagers on sea and land, and also for those voyaging into the after life, so that the dead were buried with dolphin tokens in their hands. In addition to the legends about dolphin there are a number of stories in Greek writings which are prebablly at least partially true. These stories, told by many people including Aristotle, are the ones that came into such bad repute in the last century. But their stories of dolphins befriending children whom they allowed to ride on their backs, and of life-saying rescues, and human bodies brought to shore by dolphins have been paralleled so accurately, during this century, that we can no longer write off the Greek stories as merely sentimental fables. Let us look at the stories of rescue first. Taras, the son of the seagod, has already been mentioned, and Telemachos, son of the most famous adventurer of all time, Odysseus, is said to have been rescued in the same way, and for that reason Odysseus had a dolphin emblazoned on his shield and ring. Arion, a famous poet, musician and singer of his day, who was born on the island of Lesbos in 600 B. C., no doubt knew of these rescues and the legend of Dionysos and the dolphins. Perhaps he merely put them together to make a poem to sing as he accompanied himself on the harp. Certainly his dolphin story bears a striking resemblance to the Dionysos legend, but, who knows, it may be true. Here is the story. Arion, after a successful tour of Italy and Sicily, and loaded with money and prizes, took a ship for Corinth. He chose a corinthian ship rather than an Italian one for he trusted the Corinthians more. But evidently sailors were an untrustworthy lot, for very soon they were plotting to kill him and keep his treasures. Arion begged for his life, but they told him that he must either jump overboard or die by his own sword if he wished for a proper burial ashore. As a last favour, Arian pleaded to be allowed to sing, and, dressing himself in all his splendid clothes and weighed down in his riches, he stood in the stern and sang them the "Orthian", a high- pitched song addressed to the gods, and as he finished he leapt fully clothed in the sea. A dolphin, perhaps attracted by the shrill sounds, took Arian on its back and swam with him to Tainaron at the southern most tip of the Greek mainland. From there Arion made his way overland to Corinth to confront and bring to justice the greedy sailors. As a thank-coffering he placed a small bronze statue of a man on a dolphin in the temple at Tainaron where it was seen 700 years later by Pausanias, the Greek historian. What kind of stories about dolphins and man appear in Greek legend most
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W: I hope I’m not interrupting your work, Paul. You must be very busy at this time of the day. M: Not at all. Come in, Come in, Mrs. Finch. I’m just tasting a few of the dishes we’ll be serving this rooming. W: That looks interesting. What exactly is it M: That one is fish—in a special sauce. One of my new creations, actually. W: I’m looking forward to trying it.M: I do hope you’ve enjoyed your stay with us. W: Very much, indeed. We both find it very relaxing here. M: Well, I’m sure there’s lots more you’d like to ask, so, please go ahead. W: Thanks. I notice that you have a sort of team of helpers. How do you organize who does that Surely, it’s difficult with so many talented people M: Everyone contributes ideas, of course, and to a certain extant shares in the decision-making. We all have our different specialties and different ways of doing things, but that’s a great advantage in a place like this. If there is any disagreement, I have the final word. After all, I own the business and I’m the boss. But it happens rarely. I’m glad to say. W: Have you had them with you for long M: Net all of them, no. Alan’s been with me for about five years. I used to have a restaurant on the east coast. Then I got the offer to do a lecture tour of Australia and New Zealand, you know, with practical demonstrations, so I sold the business, and then Alan and I looked a- round for two young chefs to take with us. Tom and Martin have been working for me ever since. Chefs are not a problem, but I’m having a lot of trouble at the moment finding good, reliable domestic staff. W: How long did the tour last M: We were away for over two years in the end because more and more organizations wanted to see the show, and one thing led to another. W: Had you been considering this present venture for long M: For some time, yes. During the tour I began to think it might be interesting to combine the show idea with a permanent establishment, and so here we are. W: And what made you choose this particular sport M: Quite a few people have been surprised-you’re not the first. It does seem a bit out of the way, I know, but I didn’t want to start up in London. There’s far too much competition. Then I decided to go for a different type of client altogether-the sort of person who wants to get away from it all; who loves peace and quiet, and beautiful scenery but also appreciates good food. When I saw the farmhouse I couldn’t resist it. I was brought up not far from here so everything just fell into place. W: To go back to the food, Paul. Do you have a large selection of dishes to choose from or are you always looking for new ideas M: Both. A lot of the dishes had already been created on the tour, but I encourage my staff to experiment whenever possible. I mean I can’t keep serving the same dishes. The people who come here expect something unusual at every course, and some guests, I hope, will want to return. W: I know two who certainly will. M: It’s very kind of you to say so. Is there anything you’d like to know W: As a matter of fact, there is. Your grapefruit and ginger marmalade tasted delicious. Could you possibly give me the recipe M: It isn’t really my secret to give. It belongs to Alan, but I’m sure if you ask him he’ll be glad to oblige you — as long as you promise not to print it in your magazine. Alan has been with Paul for fifteen years.
A. 对
B. 错
"Everything happens for the best," my mother said (31) I faced disappointment. "If you carry on, one day something good will (32) ". And you’ll realize thatit wouldn’t have happened if not for that previous disappointment.Mother was right, (33) I discovered after graduating from college in 1932. I had decided to try for a job in radio, then work my way up to sport announcer. I hictchhiked to Chicago and knocked on the door of every (34) -and got turned down every time.In one studio, a kind lady told me that big stations couldn’t risk hiring an inexperienced person. "Go out in the sticks(偏僻地区) and find a (35) station that’ll give you a chance." she said.I thumbed home to Dixon. Illinois. (36) there were no radio-announcing jobs in Dixon, my father said Montgomery Ward had opened a store and wanted a local athlete to man- age its sports department. Since Dixon was (37) I had played high-school football, I applied. The job sounded just right for me. (38) I wasn’t hired.My disappointment (39) have shown. "Everything happens for the best." Mom reminded me. Dad offered me the car to job hunt. I tried WOC Radio in Davenport. Iowa. The program director, a wonderful Scotsman named Peter MacArthur, told me they had already (40) an announcer.As I left his office, my frustration boiled over. I asked (41) . "How can a fellow get to be a sports announcer if he (42) get a job in a radio station"I was (43) for the elevator when I heard MacArthur calling, "What was that you said about sports.’ Do you know (44) about football" Then he stood me (45) a microphone and asked me to (46) an imaginary game.The preceding autumn, my team had won a game in the last 20 seconds with a 65-year run. I did a 15-minute buildup(宣传) to that play, and Peter told me I would be broadcasting Saturday’s (47) !On my way (48) , as I have many times since, I thought of my mother’s words: "If you carry on, one day something good will happen—something (49) wouldn’t have happened if not for that previous disappointment."I often wonder what direction my life might have (50) if I’d gotten the job at Montgomery Ward. 31().
"Everything happens for the best," my mother said (31) I faced disappointment. "If you carry on, one day something good will (32) ". And you’ll realize thatit wouldn’t have happened if not for that previous disappointment.Mother was right, (33) I discovered after graduating from college in 1932. I had decided to try for a job in radio, then work my way up to sport announcer. I hictchhiked to Chicago and knocked on the door of every (34) -and got turned down every time.In one studio, a kind lady told me that big stations couldn’t risk hiring an inexperienced person. "Go out in the sticks(偏僻地区) and find a (35) station that’ll give you a chance." she said.I thumbed home to Dixon. Illinois. (36) there were no radio-announcing jobs in Dixon, my father said Montgomery Ward had opened a store and wanted a local athlete to man- age its sports department. Since Dixon was (37) I had played high-school football, I applied. The job sounded just right for me. (38) I wasn’t hired.My disappointment (39) have shown. "Everything happens for the best." Mom reminded me. Dad offered me the car to job hunt. I tried WOC Radio in Davenport. Iowa. The program director, a wonderful Scotsman named Peter MacArthur, told me they had already (40) an announcer.As I left his office, my frustration boiled over. I asked (41) . "How can a fellow get to be a sports announcer if he (42) get a job in a radio station"I was (43) for the elevator when I heard MacArthur calling, "What was that you said about sports.’ Do you know (44) about football" Then he stood me (45) a microphone and asked me to (46) an imaginary game.The preceding autumn, my team had won a game in the last 20 seconds with a 65-year run. I did a 15-minute buildup(宣传) to that play, and Peter told me I would be broadcasting Saturday’s (47) !On my way (48) , as I have many times since, I thought of my mother’s words: "If you carry on, one day something good will happen—something (49) wouldn’t have happened if not for that previous disappointment."I often wonder what direction my life might have (50) if I’d gotten the job at Montgomery Ward. 32().
W: I hope I’m not interrupting your work, Paul. You must be very busy at this time of the day. M: Not at all. Come in, Come in, Mrs. Finch. I’m just tasting a few of the dishes we’ll be serving this rooming. W: That looks interesting. What exactly is it M: That one is fish—in a special sauce. One of my new creations, actually. W: I’m looking forward to trying it.M: I do hope you’ve enjoyed your stay with us. W: Very much, indeed. We both find it very relaxing here. M: Well, I’m sure there’s lots more you’d like to ask, so, please go ahead. W: Thanks. I notice that you have a sort of team of helpers. How do you organize who does that Surely, it’s difficult with so many talented people M: Everyone contributes ideas, of course, and to a certain extant shares in the decision-making. We all have our different specialties and different ways of doing things, but that’s a great advantage in a place like this. If there is any disagreement, I have the final word. After all, I own the business and I’m the boss. But it happens rarely. I’m glad to say. W: Have you had them with you for long M: Net all of them, no. Alan’s been with me for about five years. I used to have a restaurant on the east coast. Then I got the offer to do a lecture tour of Australia and New Zealand, you know, with practical demonstrations, so I sold the business, and then Alan and I looked a- round for two young chefs to take with us. Tom and Martin have been working for me ever since. Chefs are not a problem, but I’m having a lot of trouble at the moment finding good, reliable domestic staff. W: How long did the tour last M: We were away for over two years in the end because more and more organizations wanted to see the show, and one thing led to another. W: Had you been considering this present venture for long M: For some time, yes. During the tour I began to think it might be interesting to combine the show idea with a permanent establishment, and so here we are. W: And what made you choose this particular sport M: Quite a few people have been surprised-you’re not the first. It does seem a bit out of the way, I know, but I didn’t want to start up in London. There’s far too much competition. Then I decided to go for a different type of client altogether-the sort of person who wants to get away from it all; who loves peace and quiet, and beautiful scenery but also appreciates good food. When I saw the farmhouse I couldn’t resist it. I was brought up not far from here so everything just fell into place. W: To go back to the food, Paul. Do you have a large selection of dishes to choose from or are you always looking for new ideas M: Both. A lot of the dishes had already been created on the tour, but I encourage my staff to experiment whenever possible. I mean I can’t keep serving the same dishes. The people who come here expect something unusual at every course, and some guests, I hope, will want to return. W: I know two who certainly will. M: It’s very kind of you to say so. Is there anything you’d like to know W: As a matter of fact, there is. Your grapefruit and ginger marmalade tasted delicious. Could you possibly give me the recipe M: It isn’t really my secret to give. It belongs to Alan, but I’m sure if you ask him he’ll be glad to oblige you — as long as you promise not to print it in your magazine. The restaurant used to be a farmhouse.
A. 对
B. 错