Word: hards
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Dates: during 1930-1939
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...Jock Bellairs had a wife whom he loved and she had to have a leg amputated. From that day on he gave up drinking and settled down. At 70 he is a conservative, steady, hard-working newspaperman who not only covers police but, under the name of Verdino, writes a daily column on fishing and hunting, and finds time to act as secretary of the St. Louis Newspaper Guild. He is going to write his memoirs, if he can ever find the time...
Bethlehem. One hard-headed tycoon who talks (four times a year) is Eugene Grace, whom Charles Schwab brought up to be the thin-lipped king of Bethlehem. Last week Grace declared for the benefit of his stockholders their first dividend (50? a share, $1,591,992) since Christmas 1937. This good news was considerably bolstered by his announcement that second-quarter earnings ($3,822,927) were up a whopping 2.443% from the second quarter of 1938. Bethlehem's common stock greeted this by dropping half a point and the stock market as a whole by backing away from...
President Grace made some other matters equally clear. He put cost savings on continuous mill production at $6 to $8 per ton of sheet and strip, added that Steel's hard-boiled Detroit customers have now chiseled every last cent of this profit out of the steel price, admitted that the sale of the balance of 1939 auto steel going at May's cut prices (TIME, May 22) was more a pious hope than the gloomy admission it sounded like...
...three years ago in Pomona, Calif., a Czecho-Slovak butcher named William Dubil lugged a bottom round of beef from his refrigerator, found that someone had stored it too near the freezing coils. It was granite-hard. Sure that the piece was spoiled, would blacken as it thawed, rueful Dubil put it on a slicing machine, turned out a stack of paper-thin slices. He put them in the display refrigerator just to see what would happen...
What happened started a new business. To Butcher Dubil's surprise the slices did not blacken, but again became a toothsome red. Customers bought them and to his amazement they came back next day for more. William Dubil hard-froze more meat, thawed his thin slices gradually in the display case, but still wondered why they were so tender...