BOXING IN ENGLAND

Southland Times, Issue 23074, 16 December 1936, Page 14

BOXING IN ENGLAND

THROUGH AMERICAN EYES James J. Johnston, manager of Madison Square Garden, who went to England for the Harvey-Lewis fight, had some straight words to say about the methods of British boxing managers. “You haven’t produced a heavyweight champion for years,” he said, “for the very good reason that British managers try to make their youngsters do too much too quickly. It takes four years to make a bricklayer. “It takes a good many years to make a first-class fighter. But he has got to be nursed, and avaricious managers will not wait. The striplings are ruined with gruelling matches that are too long and too stiff. That’s why they don’t reach the high spots. “I have seen a good many English boxers come over to America. We always welcome them, for they are always game and give value for the dough. But their training has always been so bad that the kids never stood a real chance. I’m looking for some lightweights and featherweights now. That’s where your boys excel.” Mr Johnston sums up the ingredients that go to make a champion very simply: First, he must fight to eat; then, when he is made, he eats to fight. Braddock had to fight to eat. Johnston picked him off the relief roll at the docks, and made him world’s champion within a year. Here is his opinion in brief of the fighters of today:— | Braddock: Too old. I Schmeling: Any first-class man will lick him. Joe Louis: Overrated. He can’t avoid a good right hand, and he can’t take it on the temples. Petersen: Gave value for the money, but he wasn’t good enough. John Henry Lewis: The coming champion, I’ll say. Not a heavyweight in America he can’t beat. I don’t care what happens to the Harvey fight, he’ll be champion. Flarvey: A fine boxer with a grand record, but not a world champion. The best boxer and fighter I ever knew was Jim Driscoll.