Word: armoured
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...Armour Grain Co. the expulsion means dissolution. Without trading privileges on the Chicago Board of Trade it cannot conduct the cash business upon which its profits depend. Those profits have not been large in recent years. Sometimes they have been displaced by losses, which Jonathan Ogden Armour, present head of the Armour family, has paid from his own funds. This is so, although the company owns six great grain elevators, including the Northwestern in Chicago (largest in the world), and leases ten others. In these elevators it can store 28,800,000 bushels of grain. In effect...
Dissolution actually began last week by the sale of MaplFlakes Mills, Inc., important Armour Grain subsidiary at Chicago to Ralston-Purina Co. of St. Louis. Further liquidation will come, for the Armors are sick of grain...
Philip Danforth Armour I (1832-1901) established the business. His father was a farmer at Cazenovia, N. Y. His mother had been a schoolteacher. She taught him stern honesty; the father taught him industry. Shrewdness was inherent...
...Philip D. Armour I learned that men were finding raw gold in California. He went there, walking a considerable part of the way, riding a mule the balance. Exertion did him no harm, for the Armours have always been brawny, after their first U. S, progenitor, James Armour, Scotch-Irishman. James Armour came to the American colonies in the 18th Century, used to boast: "I was born on a Sunday morning, and baptized before eight o'clock, and the devil a bit of any disease could ever light upon me." He had eight children; his son John, nine; John...
...California young Philip D. Armour I made money ditching water to placer mines. In a rough-&-tumble life, he was rougher than most and tumbled with the sturdiest. After four years he went home to Cazenovia, rich and restless; then to Milwaukee, where? he went into pork packing with John Plankington, after whom the Plankington Hotel there was named, It's bartenders used to be adept at mixed drinks; its present chef prepares a capon just a little less appetizingly than does the chef of the Winthrop Hotel at Tacoma, Wash...