Search Details

Word: cold (lookup in dictionary) (lookup stats)
Dates: during 1940-1949
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Usage:

...startled, not only by his mild and self-effacing performance, but by his personal appearance. His quiet, expensive clothes, his full-toothed smile, his bland face, his high-pitched, almost boyish voice, gave him the aura of a super-Rotarian booster right out of Main Street. But his eyes-cold, blue and direct-explained him more fully...

Author: /time Magazine | Title: LABOR: The Herdsman | 11/29/1948 | See Source »

...phrase coined by oldtime cowboys to describe a storm that turned them blue with cold...

Author: /time Magazine | Title: THE WEATHER: Blue Norther | 11/29/1948 | See Source »

...obscurity of the painting glowed faintly with candlelight and with rose, blue and yellow waistcoats. The clock on the wall pointed to 2 a.m. and everyone seemed to be having a splendid time splicing the main brace-except for an old salt named Jonas Wanton. Jonas had passed out cold, but he remained a center of attention: one wassailer was being sick beside him, while Stephen Hopkins (who was later to sign the Declaration of Independence for Rhode Island) blessed his bald head with grog...

Author: /time Magazine | Title: Art: Far from Home | 11/29/1948 | See Source »

...that "all they ask you for is to sing tenor in some quartet." Princeton parties are held "in rooms that seem no larger than a small station wagon." And a Yale football weekend is "one continuous cocktail party, punctuated by an occasional dance and an afternoon sitting in the cold to sober...

Author: /time Magazine | Title: Education: Of Dates & Drags | 11/29/1948 | See Source »

...Kirkland central kitchen is over-centralized, not from the point of view of cold monetary efficiency, but simply from judging the finished meals as lunches or dinners. The number of meals produced per employee is greater in the central kitchen, and the flavor and quality of these meals is definitely inferior. Dispensing meals can never be like building automobiles or libraries, because it is the little extras which spell the difference between good and poor meals. Dishes which have been salted with a shaker always seem tastier than ones in which a pre-determined amount has been dumped and stirred...

Author: NO WRITER ATTRIBUTED | Title: The Food Problem: I The Central Kitchen | 11/22/1948 | See Source »

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