Word: lamb
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...Swift family net profit. By means of a new quick-freezing process, fresh meats have been put on the market in the packaged and branded form long associated only with cured meats (ham, bacon). Thus the U. S. housewife may now telephone her butcher, order Swift pork chops, lamb chops, and pork tender loins, all neatly wrapped in parchment or cellophane, trimmed, ready to cook. Soon available will be sliced calf liver and beef liver, and packaged legs and shoulder of lamb. Eventually planned are frozen beef steaks, roasts, etc. Most extraordinary of all will be a forthcoming packaged lamb...
...hands, was shy an editor. Vandenberg hung up his hat in the editor's office, brushed his cigar ashes in the editor's tray and announced himself as the new boss. The owner let him stay as a penalty for his impertinence; but in about three jerks of a lamb's tail he had the weakling Herald on a money-making basis...
...ever come to this place? Year-old lamb chops...
...chops are cooked, served. Courageous, Editor Burton eats of them. They are juicy, succulent, delicious. They produce no ill aftereffect. The year-old lamb might have come not last year, but last week, from green field and babbling brook...
While Fishman Taylor freezes lamb chops on a small scale, he uses the same method in freezing fish on a large scale. Onetime (1918-22) Chief Technologist of U. S. Bureau of Fisheries, he is generally admitted to be the Man Who Knows Most About Fish. Mr. Taylor began his scientific career at Trinity College (now Duke University) in 1911 where, as a laboratory assistant in biology, he spent most of his time catching frogs and tadpoles for others to experiment on. Since 1915, however, when he joined the Bureau of Fisheries, he has been Fishman Taylor in most...