The Enamel Wheeler’s Badges
Just before the Second World War the Rye & District Wheelers decided that an enamel lapel badge, in the form of a “Sprocket,” the club emblem, would be an appropriate accessory for members to wear when on social engagements.
Over the years they became very rare until today the whereabouts of all save one is unknown. The existing “Sprocket” badge, pictured here, is owned by Fred Herritage, who first joined the club in 1946 and still proudly wears it to the Club’s social events.
There is talk of incorporating the “Sprocket” into the Wheeler’s new Club Racing Vests and Jackets. A wonderful tribute to the history and traditions of the Club which is, after all, the World’s first “Cycling” club.
A Racing Start to the New Year
These new Wheelers are a keen bunch. On the morning of New Years Day a team of nine riders will be taking part in the first event of the season, a Ten Mile Time Trial at Bethersden.
Led by Barry Goodsell, the “2004 Club All Round Champion”, the Rye riders will be competing against competitors from all over South East England at a time when many people will still be in bed recovering from their New Year celebrations.
Wheeler’s Christmas Party
Twenty-two members of the Rye Wheelers enjoyed Christmas Dinner at ‘Planters’ Reading Street on the 19th. December. Many of the cyclists rode to the event and home again after. They enjoyed remarkably good weather, going out and back in sunshine despite heavy downpours just before 10am. when they left the Riverhaven and more rain within minutes of arriving home at 3pm.
It was particularly nice to see 1960’s members John and Celia Ashdown enjoying the party. “It was just like the old days” said Celia who is recovering from illness.
The whole day went off without a hitch, save for the Treasurer having a bit of a problem counting the party money. Perhaps that extra bottle of red wine he smuggled in might have affected his judgement. Good job he had arranged a lift home, he would have been in no state to ride a bike.
The food and service were more than excellent, our compliments go to the chef and his excellent staff.
From “Rye’s Own “ January 2005
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