Word: pork
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Admittedly, the temptations to play this state's peculiar political games are strong, but the test of a candidate's value comes in how well he emerges from the pork-barrel pulls. Furcolo, identified with patronage of former Governor Paul Dever, is clearly not the intellectual equal of Christian Herter or John F. Kennedy. But on the basis of his superiority over his Republican opponent--Furcolo draws our qualified endorsement for the Governorship...
...anyone do better?" To this, Art Langlie, the Eisenhower Republican replies: "The people are entitled to make a decision and determine whether they want the facts honestly on a national level or are going to have a continuance of the idea that the federal Treasury is a pork barrel and everyone can reach in and get whatever he can regardless of the welfare of the country...
...Labor Statistics reported last week that its Consumer Price Index (1947-49 = 100) jumped sharply (.4%) between April and May to match the alltime high of 115.4 set in October 1953. Main reason: a substantial increase in the cost of food, largely because of the upswing in beef, pork and potato prices. Main result: a 1?-an-hour wage increase for more than 100,000 workers whose pay is geared to the index. Government forecasters, with an eye toward possible wage and price increases in the steel industry (see below), expect the index to go on rising even higher...
...Pork & Crimps. Their reward has not always been gratitude: one chaplain in the 18603 complained that sailors burst into raucous song in the midst of his sermion and pelted him with lumps of pork rolled up in the tracts he had brought them. Ashore, many Flying Angels of earlier days got bruised knuckles and broken heads fighting the crimps who shanghaied sailors or lay in wait to fleece them...
...prices, however, are only a partial explanation for the great shift in eating habits that turned Americans from pork to beef eating (13.6 lbs. of beef for every eleven of pork). Another reason is the increasing efficiency of cattlemen at breeding and feeding, which has not only turned out beefier animals (in 100 years the average weight of a yearling has been doubled) but also tastier meat with more sirloin, chops and roasts and fewer poor cuts. What the U.S. wants in beef, the U.S. gets, thanks to the great progress in developing new and better breeds of cattle...