Word: butchers
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Made famous by Frank McElhone on Sept. 17, 1923. His victims, George Butcher and George Meeghan, hands tied behind their backs and bodies filled with shotgun slugs, were found the next morning in a ditch...
...Parisian suburb of Arcueil was drenched with gore. Steam rose from the still-warm entrails of slaughtered horses. The next beast led toward the block sized up the grisly situation with terrible clarity. Its nostrils flared; its eyes rolled wildly. Screaming, rearing and kicking, it nearly brained a butcher with vicious swipes of its hoofs. The boss of the abattoir, Marius Auteroche, 52, a roly-poly little man whom all Arcueil knows as un roublard (a sharp operator), instantly decided that this horse had too much spirit to be slaughtered. He would use the beast to make another kind...
...horse that Butcher Auteroche so nobly saved turned out to be an 18-month-old thoroughbred named Fanfaron IV, sold to the slaughterhouse when its owner gave up on a losing venture in the horse-breeding business. It was not the first time that a French race horse had come to the end of a career on the chopping block. In a country where many people have developed a taste for steaks and stews that used to whinny instead of moo, prime horse cuts bring a dollar a pound at the boucheries chevalines - a tempting thought for racehorse breeders burdened...
Fanfaron IV was snatched from the butcher, carefully trained as a steeplechaser. He got his first big chance in the Prix des Landes at Enghien, Belgium last spring. He won. All season long, Fanfaron IV ran scared. In eight races he finished first four times, second twice. He earned 4,000,000 francs. Last week in the Prix Georges Brinquant at Auteuil, Fanfaron won once more and put another 2,000-000 francs in his owner's pocket...
...pavilions overflow, and the surplus spills into the streets. Sides of mutton hang along the northern wall of the church of Saint Eustache; mountains of crated cabbages and oranges block the sidewalks for half a mile. Buyers for hotels, restaurants, retail groceries and butcher shops swarm and haggle, crunch over the crushed ice of the fish pavilion to finger white octopuses or boxes of shiny mackerel, delicately press ripe Camemberts and sniff critically at Bries. As dawn breaks, late partygoers pick their way gingerly across the littered gutters to one of the small, famed bistros like...