The
RCCC curlers arrived in Detroit from Chicago at the Brush Street Train Station
at 7:50 a.m. Saturday January 29, 1949.
They were immediately escorted to the Statler Hotel for breakfast. Saturday morning games were played against
Chatham, Forrest, Thedford, Petrolia and Sarnia. The Scots were defeated by the Ontario teams
51-50. Saturday evening all the games
featured Detroit curlers against the Scots.
The
Team was honored Sunday at the Detroit Athletic Club. After the luncheon their departure was Sunday
afternoon at 4:15 p.m. bound for Toronto.
As
seen in the pictures above, the entire Scottish team used the curling
brush. The width of the brush is less
than a foot; the brush itself is made of coconut fiber. In some parts of Scotland at this time the
brush was made of hair. They agreed that
either fiber or hair serves the same purpose for sweeping the ice, better than Canadian brooms, “which lose their
straws and last nowhere nearly as long as ours”.
This
was not the first appearance of the brush.
In Part III – 1923 we reported that a few players used the
brush. In Part IV – 1938 we
reported that the entire team used the brush.
But, this visit in 1949 set off a chain reaction in the newspapers –
especially the U.S. papers. Here are
some of the quotes:
·
… similar to a
broom used by office building janitors
·
… a
short-bristled affair
·
… brush-type
house broom
·
… a garage
push-broom
·
… deck brush
scrubbing away
·
… long-handled
brush-broom
The
surprise in the U.S. is understandable - the previous Tour did not visit any
U.S. clubs other than Detroit. Even
though some brushes were used in 1923 we have to assume that it was not many since
they made no impact on the press writers.
The
Scottish curlers maintained “that the brooms used this side of the Atlantic are
apt to shed a straw now and then and slow up an already delinquent stone
instead of adding distance.” It seems to
me that the brush did not become widely used in North America until the 1980s and
for the same reasons that were stated nearly 60 years earlier.
Ma heid’s mince,
Angus MacTavish