Word: fishings
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Dates: during 1920-1929
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...doesn't play golf, fish, or engage in other outdoor sports. He does play a fair game of bridge and better than average billiards, but he prefers a book, usually one with a historical turn. He is scholarly, keen, well-grounded...
...goatee climbed into an automobile, set off for Portland, Ore. He was tired. Though no Congressman, he had been working hard with Congress and now, upon its adjournment, he was going home. His physician had advised him to take a long summer's rest, to camp and fish in the open, to fill his lungs with fresh Pacific air. As he started on his transcontinental motor trip, he might easily have been mistaken for a successful doctor or a famed lawyer. But he was neither. He was Clarence True Wilson...
...Roanoke, Va., stands a good-sized city market. Above the market is an auditorium. The smell of meat and fish often seeps up from below. One day last week a tropical sun blazed through the auditorium's huge uncurtained windows upon some 800 cheering, jostling, excited men and women. The weather made these Virginians uncomfortably hot. Thoughts of Alfred Emanuel Smith and John Jacob Raskob as leaders of the Democratic party made them hotter...
While Fishman Taylor freezes lamb chops on a small scale, he uses the same method in freezing fish on a large scale. Onetime (1918-22) Chief Technologist of U. S. Bureau of Fisheries, he is generally admitted to be the Man Who Knows Most About Fish. Mr. Taylor began his scientific career at Trinity College (now Duke University) in 1911 where, as a laboratory assistant in biology, he spent most of his time catching frogs and tadpoles for others to experiment on. Since 1915, however, when he joined the Bureau of Fisheries, he has been Fishman Taylor in most...
...Fish, being cold-blooded animals, decompose rapidly after removal from their watery homes. To be transported, they must be frozen. Of several fish-freezing methods, the Taylor Process is speediest. The fish are docked, bathed, chopped up, unedible portions being removed and fillets (steaks) left. Then the fillets are put on a flat aluminum plate, on which they travel slowly through the freezing room, like amusement park visitors riding on a scenic railway. Interesting, too, is the scenery, as the walls and ceiling are covered with glittering stalactite formations. But the aluminum boat travels not over water but over calcium...