Word: bohlinger
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Dates: during 1950-1959
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When the package arrived at their Long Island home, the Bohlings opened it carefully, hands trembling, then looked at the contents in mild dismay. Said Mrs. Bohling: "This was the stuff you have to cook. The other didn't have to be cooked. It was like a salami."
You may remember the story about John Bohling and the seizure of his contraband Mettwurst by customs officials (TIME, March 17). Bohling had brought 8 Ibs. of the German pork sausage back with him from his first visit to his native Germany in 23 years. Because uncertified meat may not...
The story kindled a spark of sympathy in Reader Ronald P. Schehr of Lockland, Ohio, self-styled president of the Society for the Preservation of Mett in America. He wrote TIME to ask for Bohling's address. Then Schehr wrote to Bohling: "This letter is the bearer of good...
Schehr explained that he first met Mettwurst as a boy when somebody handed him a grilled Mett sandwich at the annual turkey-shoot of the Low German Shooting Society. Years later, old feelings were stirred anew when he wandered into the butcher shop of William P. Schmidt in Reading, Ohio...
But she cooked it anyway, in pea soup. Bohling tasted it, smacked his lips, pronounced it very good. Then, in a gesture of generosity befitting the occasion, he passed samples of it around to his neighbors.