题目内容
"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().
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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. The restaurant used to be a farmhouse.
Until men invented ways of staying underwater for more than a few minutes, the wonders of the world below the surface of the sea were almost unknown. The main problem, of course, lies in air. How could air be provided to swimmers below the surface’ of the sea Pictures made about 2,900 years ago in Asia show men swimming under the surface with air bags tied to their bodies. A pipe from the bag carried air into the swimmer’s mouth. But little progress was achieved in the invention of diving devices until about 1490, when the famous Italian painter, Leonardo da Vinci, designed a complete diving suit.In 1680, an Italian professor invented a large air bag with a glass window to be worn over the diver’s head. To "clean" the air a breathing pipe went from. the air bag, through another bag to remove moisture, and then again to the large air bag. The plan did not work, but it gave later inventors the idea of moving air around in diving devices.In 1819, a German, Augustus Siebe, developed a way of forcing air into the head-cover-ing by a machine operated above the water. At last in 1837, he invented the "hard-hat suit" which was to be used for nearly a century. It had a metal covering for the head an air pipe attached to a machine above the water. It also had small openings to remove unwanted air. But there were two dangers to the diver inside the "hard-hat suit". One was the sudden rise to the surface, caused by a too great supply of air. The other was the crushing of the body, caused by a sudden diving into deep water. The sudden rise to the surface could kill the diver; a sudden dive could force his body up into the helmet, which could also result in death.Gradually the "hard-hat suit" was improved so that the diver could be given a constant supply of air. The diver could then move around under the ocean without worrying about the air supply.During the 1940s diving underwater without a special suit became popular. Instead, divers used a breathing device and a small covering made of rubber and glass over parts of the face. To improve the swimmer’s speed another new invention was used: a piece of rubber beathing pipes made it possible for divers to float on the water, observing the marine life underneath them. A special rubber suit enabled them to be in cold water for long periods, collecting specimens of animal and vegetable life that had never been obtained in the past.The most important advance, however, was the invention of a self-contained underwater breathing apparatus, which is called a "scuba".Invented by two Frenchmen, Jacques Cousteau and Emile Gagngn, the scuba consists of a mouthpiece joined to one or two tanks of compressed air which are attached to the diver’s back. The scuba makes it possible for a diver-scientist to work 200 feet underwater or even deeper for several hours. As a result, scientists can now move around freely at great depths, learning a- bout the wonders of the sea. Siebe’s invention was not a perfect one, because ().
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 staff members of the restaurant don’t share in decision-making.
Anything, if it concerns all nations in the world, we need standards to regulatate it.Space flight and air travel would shock time travelers from the mid-19th century. People considered such thing impossible back again: But when it comes to that gem of late 20th century technology, the Internet, the time travelers might well say:" Been there. Done that."They have the masons to say so.Both system grew out of the cutting-edge science of their time. The telegraph’s land lines, underwater cables, and clicking things reflected the 19th century’s research in electromagnet- ism. The Internet’s computers and high-speed connections reflect 20th century, and material technology.But, while small devices make a global network possible, it takes human cooperation to make it happen. To do so, nations negotiated these standards through ITU—the International Telegraph Union—a century and a half ago.Consider a couple of technical parallels. Telegrams were sent from one station to the next, where they were received and retransmitted until they reached their destination. Stations along the way were owned by different entities, including national governments. Internet date is sent from one serve computer to another that receives and retransmits it until it reaches its destination. Again the computers have a variety of owners. Telegraph messages were encoded in dots and dashes. Internet date is encoded in ones and zeros.Then there’s the social impact. The Internet is changing the way we do business and communicate. It makes possible virtual communities for individuals scattered around the planet who share mutual interests. Yet important as this may turn out to be, it is affecting a world that was already well connected by radio, television, and other telecommunications. The Associated Press, Reuters, and other news services would have spread the bombing of Yugoslavia quickly without the Internet. In this respect, the global telegraph network was truly revolutionary. The unprecedented availability of global news in real time gave birth to the Associated Press and Reuters news services. It gave a global perspective to newspapers that had focused on local affairs. A provincialism that geographical isolation had forced on people for millennia was gone forever.As the experience of the past century and a half has shown, the standards set up by ITU are not only necessary, but also workable. Therefore, in today’s world, while the Internet is playing an ever more important role in our life, we also need standards, and that is through the same ITU—now called the International Telecommunication Union. The theme of the passage is ().
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