Word: shrimps
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...fine out of the pay of his child laborers whose use had got him in trouble. Canning and food packing compose another industry which will have to purge itself of child labor when it brings its code to Washington for approval. Children are extensively used in the cheaper shrimp and oyster canneries along the Gulf Coast. They stand on wet, sloppy floors working at long tables until their backs are about to break. Because their product is perishable they are worked night & day at top speed. When Federal inspectors come around, the lights suddenly go out of commission...
...year to brave a temperature of 10° above zero, stare at the fish. Retaining live form and color in their ice blocks, the fish stare back with more than living fishiness. Seattle pays almost nothing to maintain the exhibit, charges no admission. The collection ranges from a shrimp to an 831-lb. sea lion. Some are common denizens of the Puget Sound region. Rarest are the snipe eel, lantern fish, lancet fish, sprakler, highbrow, and Willoughby's ragfish...
...made their reports to discouraged stockholders last week. It has been a poor season. Deauville, Le Touquet, Aix, Biarritz, Vichy and Cannes all reported losses averaging from 25% to 66% of their 1931 income. There was only one bright spot. Fifty years ago when nearby Deauville contained nothing but shrimp fishermen and Norman cider makers, Trouville was a fashionable resort. This year there were in Trouville enough holiday makers who could no longer afford Deauville prices to jack its casino profits from...
...Bill! How's things? Saving this place? Yeah, I don't eat much at noon. Look out--sorry...Well, why the hell don't you look where you're going? Oh...Jees, look at my sleeve. Chocolate milk all over it. Sure, I do. The litle shrimp sits in front of me in French. I'll joggle his chair, absentminded, tomorrow. Yeh, we got an exam. You can drive a guy nuts that way. You can drive a guy--sure, it does. Just scrape...
...like each and every other magazine remind me of the lady who on visiting New Orleans bitterly complained of not getting "veal cutlet served like they do in Philadelphia," while I was having the time of my life enjoying all the strange items on the daily menus-shrimp in various ways -baked Pompano-the delectable trout from Lake Pontchartrain, crab gumbo...