Word: lambe
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Dates: during 1920-1929
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...decided where the future Freshman classes would be housed. President Lowell, however, believing that the library was of such value to the first-year class that it could not be discarded, had the building moved to its present location. Present plans are that the library, like Mary's little lamb, will follow the Freshmen wherever they...
...days later a cavalcade of jovial Greek bandits rode over the mountainous divide into Albania, foregathered in the cellar of the leading Greek restaurant in the Albanian capital of Tirana. There the bandit leader, one Constantine Bogdanopoulos, ordered Italian champagne and lamb kidneys broiled on skewers, flung on the table a money belt from which spilled many a drachma, and, later in the evening, boastfully unmasked to a pop-eyed Albanian journalist the mystery of Kopra...
...revised list of proctors for the academic year of 1929-30, appointed by the regent, shows 17 new men out of a staff of 46. The list of proctors and where they may be found follows: (The stars denote the new appointments.) Apley 1 *R. K. Lamb 1G. Apthoep 12 J. H. Perkins, 2nd 2L. Beck 25 *R. H. Field Sp.L. Beck 22 *M. A. Cheek 1G.B. Claverly 23 *C. McK. Norton 1L Claverly 44 Davidson Sommers 3L. Dana 37 *T. L. M. Newton Drayton 8 *Humphrey Slatter Jr. 1L. Dunster 23 Asst. Dean Henry Chauncey Gore...
Meat Diet. Arctic Explorers Vilhjalmur Stefansson and Karsten Anderson lived in the U. S. eating for a whole year nothing but beef muscle, tongue, liver, kidney, brain, fat, bone marrow, veal, lamb, pork, chicken, meat broths, black tea, water. They lived as ordinary city dwellers, except that they carefully walked an hour or so each day and occasionally ran about two and one-half miles. Their health remained excellent in all ways, leading New York's Eugene Floyd Du Bois, W. S. McClellan, H. J. Spencer and E. A. Falk, who studied them, to conclude that "in general white...
...Swift family net profit. By means of a new quick-freezing process, fresh meats have been put on the market in the packaged and branded form long associated only with cured meats (ham, bacon). Thus the U. S. housewife may now telephone her butcher, order Swift pork chops, lamb chops, and pork tender loins, all neatly wrapped in parchment or cellophane, trimmed, ready to cook. Soon available will be sliced calf liver and beef liver, and packaged legs and shoulder of lamb. Eventually planned are frozen beef steaks, roasts, etc. Most extraordinary of all will be a forthcoming packaged lamb...