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S5| *"* TT BETWEEN RACES * *and« ore CHURCHILL DOWNS, Louisville, Ky., April 30. — Horatio Luro reveals that Mill River Stables Big Dipper, forced to pass up the English Derby because of a knee condition, will be brought to the United States and trained for a whirl in the richest race in the world, the Santa Anita Maturity, ity, after after which which he he will will enter enter the the ity, after after which which he he will will enter enter the the stud. Mrs. Josephine Bryce, owner of Mill River, has gone to England to make the necessary arrangements. Big Dippers knee ailment is not serious, and the colt, at the top of the Free Handicap last year, is considered such a good sire prospect that no chances will be taken in racing him abroad. There would be plenty of time to acclimate im for his Maturity effort. Big Dipper probably will stand at Claiborne, where Mrs. Bryce now has 15 broodmares including the stakes-winning Miss Grillo. Big Dipper, winner of his last five stakes in a row, is a son of the Pharos stallion, Signal Light, from a Foxlaw mare, Huntress. Foxlaw is by Son-in-Law. The authoritative "Winners of 1951," published in London by Meyrick Good and John Betts, says of Big Dipper: "In action, this 15-3 lengthy son of Signal Light, a sire who seems to produce stock to shine over all distances, evinces the style of a champion. His length of stride, coupled with his determination, was a positive delight to onlookers, but a trifle disconcerting, maybe heart-breaking, to the other gallant horses of lesser mein who tried to keep pace with him, especially when he turned on the tap of full energy at the business end of the race." AAA While he isnt represented with a Derby starter, one of the most remarkable horsemen here at Churchill owns is Henry Forrest, who this fall will add the mid- Plan Kentucky Stud Career for Big Dipper Forrest Out of Alfalfa Into Blue Grass Record With Youngsters Held Outstanding Julep Glass Derby Souvenirs in Demand west division of Elmendorf Farm to his public stable, and in so doing step from the alfalfa into the blue grass league. Elmendorf, which is shifting to an integrated turf operation of breeding and racing, instead of breeding and yearling sales, will have four trainers this fall, one for each section of the country. The choice of Forrest to handle the Midwest division did not come about by chance. Lou Doherty spent several days checking the records of hundreds of conditioners, records extending back for some 40 years. He discovered that, percentagewise, Forrest had won as many or more races than most anybody, has been among Americas top conditioners for years, even though his stable has never had the numbers which prevailed among the top few, such as Hirsch Jacobs, Willie Molter, W. H. Bishop and R. H. McDaniel. Moreover, Forrest had established an enviable record for the development of young stock. When Doherty added up the score, and discovered that their personalities clicked, he hired Forrest forthwith. AAA We mentioned that Forrest was somewhat remarkable, and he is for at least two reasons. The first is that he has never developed a "mean" horse, and the second is that he has been a consistent year-to-year buyer at the sales, and, with the exception of a couple of yearlings that died, had broken the maidens of every one of his purchases. Moreover, his sales purchases have won them selves out many, many times. Although he is a poor man, Forrest has always purchased liberally for his own account hi what some terms the greatest gamble in racing, the yearling vendues. His formula for salesring acquisitions is simple. Says Forrest: "I always buy a yearling who looks sound and as if he could stand training, but never with the anticipation of getting a Derby or stakes winner. I also look for a colt or filly out of a dam who could run herself or who has had a reasonably good production record. The sire line is secondary. As for training, I never ask a young horse for speed until he knows he is ready. Yearlings and two-year-olds, if they are from temperamental bloodlines, often go crazy if they are sent out for speed when they are not up to it." AAA It is worthy of observation that Americas leading trainers, in point of winners saddled, are quite alike in at least one respect, their patience. All of them have even tempers, and they never seem to hurry with their training chores. Forrest comes from Covington, Ky., where his father had a sales stable of draft and utility horses. He started in the business at 12, got a job at 15 breaking yearlings on the E. R. Bradley farm, later went with Rome Respess to the tracks. He stayed with Respess some 16 years before he launched out on his own as a conditioner. The best horse he ever trained was Checkerhall, winner of the Mexican Derby. When he adds a division of Elmendorf to his string, he will be provided, however, with horses of real class. "Forrests record is all the better," comments Lou Doherty, "when it is considered that he has had his winners from pretty much the same band the year round. He does not turn his stable over and over by claiming. This means that, to win races Continued on Page Thirty-Eight I ! I ! : : ! ! ! : J ! | J i J c ] * t J J f c J ■ s s c ■ 1], it * J * BETWEEN RACES By OSCAR OTIS Continued from Page Forty-Four he has to spot his horses just about where they belong. That faculty, coupled with good sense in conditioning, is the final test of a trainer." AAA One of the great accomplishments of administration and planning of the sports world is taken somewhat for granted by Kentucky Derby patrons, i. e., the serving of food and beverage to race fans by the Stevens Company. Joe Stevens has been on the grounds for more than a week to make sure that, come Derby Day. no one need go hungry. A crew of men have been here for the last two months getting more than 100 stands in shape to handle the crowd with courtesy and dispatch. The operation is so far-flung that a map is needed to keep track of everything. Insofar as the epicure is concerned, the highlight of Derby Week is the traditional Derby breakfast, served in the clubhouse dining room on Derby Day. This room can accommodate a mere 1,000 or so people. When conditions permit further construction, and/or rehabilitation work at the Downs, the dining facilities will be increased to seat at least 5,000, and perhaps as many as 10,000. Most people on Derby Day order the Kentucky ham, grown and cured especially for the occasion. In the beverage department, the trend in recent years has been towards jsoft drinks, with sodas and milk now outselling beer. An amazingly large percentage of patrons take home, as their more cherished souvenir of the event, the julep glasses, which this year are adorned with a scenic vista of the historic old Downs. Recognizing the fact that many people want the souvenirs without gulping the julep, said tumblers can be obtained, unfilled, or, upon request, will be mailed to any address on the continent. It is a rather pleasant custom, and some collections as far away as California have a complete set for the last 11 years, or starting with the first year that the Stevens clan took over the catering here. Admitted that the item is not one of real importance, nevertheless is one of many small traditions which, in the aggregate, make the Kentucky Derby the outstanding race on the continent.
