The Art of Lawn Tennis Part 3

Drives should have depth. The average drive should hit behind the service-line. A fine drive should hit within 3 feet of the baseline. A cross-court drive should be shorter than a straight drive, so as to increase the possible angle. Do not always play one length drive, but learn to vary your distance according to your man. You should drive deep against a baseliner, but short against a net player, striving to drop them at his feet as, he comes in.

Never allow your opponent to play a shot he likes if you can possibly force him to one he dislikes.

Again I urge that you play your drive:

1. With the body sideways to the net.

2. The swing flat, with long follow through.

3. The weight s.h.i.+fting just as the ball is. .h.i.t.

Do not strive for terrific speed at first. The most essential thing about a drive is to put the ball in play. I once heard William A. Larned remark, when asked the most important thing in tennis, "Put the ball over the net into the other man's court."

Accuracy first, and then put on your speed, for if your shot is correct you can always learn, to hit hard.

CHAPTER III. SERVICE

Service is the opening gun of tennis. It is putting the ball in play. The old idea was that service should never be more than merely the beginning of a rally. With the rise of American tennis and the advent of Dwight Davis and Holcombe Ward, service took on a new significance. These two men originated what is now known as the American Twist delivery.

From a mere formality, service became a point winner. Slowly it gained in importance, until Maurice E. M'Loughlin, the wonderful "California Comet," burst across the tennis sky with the first of those terrific cannon-ball deliveries that revolutionized the game, and caused the old-school players to send out hurry calls for a severe footfault rule or some way of stopping the threatened destruction of all ground strokes. M'Loughlin made service a great factor in the game. It remained for R. N.

Williams to supply the antidote that has again put service in the normal position of mere importance, not omnipotence. Williams stood in on the delivery and took it on the rising bound.

Service must be speedy. Yet speed is not the be-all and end-all.

Service must be accurate, reliable, and varied. It must be used with discretion and served with brains. I believe perfect service is about 40 per cent placement, 40 per cent speed, and 20 per cent twist.

Any tall player has an advantage over a short one, in service.

Given a man about 6 feet and allow him the 3 feet added by his reach, it has been proved by tests that should he deliver a service, perfectly flat, with no variation caused by twist or wind, that just cleared the net at its lowest point (3 feet in the centre), there is only a margin of 8 inches of the service court in which the ball can possibly fall; the remainder is below the net angle. Thus it is easy to see how important it is to use some form of twist to bring the ball into court. Not only must it go into court, but it must be sufficiently speedy that the receiver does not have an opportunity of an easy kill. It must also be placed so as to allow the server an advantage for his next return, admitting the receiver puts the ball in play.

Just as the first law of receiving is to, put the ball in play, so of service it is to cause the receiver to fall into error. Do not strive unduly for clean aces, but use your service to upset the ground strokes of your opponent.

There are several style services in vogue in all countries. The American twist has become one of the most popular forms of delivery and as such deserves special treatment. The usual forms of service are (1) the slice service, (2) the American twist, (3) the reverse delivery, (4) the "cannon ball" or flat serve.

The slice service is the easiest and most natural form for all beginners, and proves so effective that many great players use it. It is the service of William M. Johnston, A. R. F. Kingscote, Norman E. Brookes, and many others.

Service should be hit from as high a point as the server can COMFORTABLY reach. To stretch unnecessarily is both wearing on the server and unproductive of results.

The slice service should be hit from a point above the right shoulder and as high as possible. The server should stand at about a forty-five degree angle to the baseline, with both feet firmly planted on the ground. Drop the weight back on the right foot and swing the racquet freely and easily behind the back.

Toss the ball high enough into the air to ensure it pa.s.sing through the desired hitting plane, and then start a slow s.h.i.+ft of the weight forward, at the same time increasing the power of the swing forward as the racquet commences its upward flight to the ball. Just as the ball meets the racquet face the weight should be thrown forward and the full power of the swing smashed into the service. Let the ball strike the racquet INSIDE the face of the strings, with the racquet travelling directly towards the court. The angle of the racquet face will impart the twist necessary to bring the ball in court. The wrist should be somewhat flexible in service. If necessary lift the right foot and swing the whole body forward with the arm. Twist slightly to the right, using the left foot as a pivot. The general line of the racquet swing is from RIGHT to LEFT and always forward.

At this point and before I take up the other branches of serving, let me put in a warning against footfaulting. I can only say that a footfault is crossing or touching the line with either foot before the ball is delivered, or it is a jump or step. I am not going into a technical discussion of footfaults. It is unnecessary, and by placing your feet firmly before the service there is no need to footfault.

It is just as unfair to deliberately footfault as to miscall a ball, and it is wholly unnecessary. The average footfault is due to carelessness, over-anxiety, or ignorance of the rule. All players are offenders at times, but it can quickly be broken up.

Following this outburst of warning let me return to the American twist service. The stance for this is the same as for the slice, but the ball is thrown slightly to the left of the head while the racquet pa.s.ses up and over the call, travelling from left to right and slightly forward. The result is a curve to the left and the break of the bound to the right. This service is not fast, but gives an excellent chance to follow to the net, since it travels high and slowly and its bound is deep. The American twist service should be hit with the muscles of the side. The slice is a shoulder swing.

The reverse twist is of an absolutely distinct type. The stance is facing the net with both toes fronting the line. The racquet is gripped as a club. The ball is thrown in front of the body and not high. The swing is a sharp wrist twist from right to left, the ball carried for some distance on the face of the racquet.

The curve is from left to right while the bound is high and breaks sharply to the left. This delivery is slow, ineffective and very uncertain. There is little opportunity to follow it to the net.

The "cannon-ball" service is nothing but a slice as regards swing and stance, but it is. .h.i.t with a flat racquet face, thus imparting no spin to the ball. It is a case of speed alone. This service is a point winner when it goes in; but its average must necessarily be poor since its margin of error is so small. It is only useful to a tall man.

Varied pace and varied speed is the keynote to a good service. I spent hours in serving alone, striving to disguise the twist and pace of the ball. I would take a box of a dozen b.a.l.l.s out on the court and serve the whole dozen to No. 1 court with one style of delivery. Then, crossing, I would serve them back with another type of service. Next, I would try the left court from both sides. My next move would be to pick out a certain section of the service court, and serve for that until I could put the ball where I wanted it. Finally, I would strive to put it there with speed.

All the time spent in this practice has stood me in good stead, for to-day it is my service that pulls me out of many a deep hole, and causes many a player to wish he was delivering the ball. William M. Johnston, the American Champion, has a remarkable service for so short a man. He times his stroke perfectly, and hits it at the top of his reach, so that he gets the full benefit of every inch of his stature and every pound of his weight. He uses the slice delivery in the majority of matches.

Do not try freak services. They are useless against high-cla.s.s players. Sharp breaking underhand cuts can be easily angled off for points by a man who knows anything of the angles and effects of twist. These deliveries are affectation if used more than once or twice in a long match. A sudden s.h.i.+ft may surprise your opponent; but to continue to serve these freaks is to destroy their use.

Mishu, the Rumanian star, has many very peculiar deliveries; but, when playing against high-cla.s.s tennis, he has brains enough to use a straight service. The freak services delight and yet annoy a gallery, for once the novelty has worn off, nothing but the conceit remains.

The object of service is to obtain the maximum return with the minimum effort. This statement holds true for all tennis strokes, but in none so strongly as in service.

The average player hits, his first service so hard, and with so little regard for direction, that about nine out of ten first deliveries are faults. Thus, one half your chances are thrown away, and the chance of double faulting increased proportionately.

There is a well-known tennis saying to the effect that one fault is a mistake, but two faults are a crime--that sums up the idea of service adequately. A player should always strive to put his first delivery in court. In the first place it is apt to catch your opponent napping, as he half expects a fault. Secondly, it conserves your energy by removing the need of a second delivery, which, in a long five-set match, is an item of such importance that it may mean victory or defeat.

I urge all players to put their service into court with just as much speed as they can be sure of, but to serve both deliveries at about the same speed. Do not slog the first ball and pat the second, but hit both with average pace.

Try for service aces whenever reasonable, but never do so at the risk of double faulting. The first ball is the ball to ace. The second should never be risked. Your aces must at least equal your double faults, or your service is a handicap and not an advantage.

The importance of service in doubles is more p.r.o.nounced than in singles as regards holding it; but the need for individual brilliancy is not so great, as you have a partner already at the net to kill off any weak returns.

Service is an attack, and a successful attack should never break down.

CHAPTER IV. THE VOLLEY AND OVERHEAD SMASH

The net attack is the heavy artillery of tennis. It is supposed to crush all defence. As such it must be regarded as a point-winning stroke at all times, no matter whether the shot is volley or smash.

Once at the net hit from the point at the first opportunity given to get the racquet squarely on the ball. All the laws of footwork explained for the drive are theoretically the same in volleying.

In practice you seldom have time to change your feet to a set position, so you obviate trouble by throwing the weight on the foot nearest to the ball and pus.h.i.+ng it in the shot.

Volleys are of two cla.s.ses: (1) the low volley, made from below the waist; and (2) the high volley, from the waist to the head.

In contradistinction to the hitting plane cla.s.sification are the two styles known as (1) the deep volley and (2) the stop volley.

All low volleys are blocked. High volleys may be either blocked or hit. Volleys should never be stroked. There is no follow through on a low volley and very little on a high one.

You will hear much talk of "chop" volleys. A chop stroke is one where the racquet travels from above the line of flight of the ball, down and through it, and the angle made behind the racquet is greater than 45 degrees, and many approach 90 degrees.

Therefore I say that no volleys should be chopped, for the tendency is to pop the ball up in the air off any chop. Slice volleys if you want to, or hit them flat, for both these shots are made at a very small angle to the flight-line of the ball, the racquet face travelling almost along its plane.

In all volleys, high or low, the wrist should be locked and absolutely stiff. It should always be below the racquet head, thus bracing the racquet against the impact of the ball. Allow the force of the incoming shot, plus your own weight, to return the ball, and do not strive to "wrist" it over. The tilted racquet face will give any required angle to the return by glancing the ball off the strings, so no wrist turn is needed.

Low volleys can never be hit hard, and owing to the height of the net should usually be sharply angled, to allow distance for the rise. Any ball met at a higher plane than the top of the net may be hit hard. The stroke should be crisp, snappy, and decisive, but it should stop as it meets the ball. The follow through should be very small. Most low volleys should be soft and short.

Most high volleys require speed and length.

The "stop" volley is nothing more than a shot blocked short.