Word: soups
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Dates: during 1920-1929
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...Sirs: "Soup" editorial* was nearly as fine as the soup; for the soup is perfect, but the editorial is faulty. You describe the farmers, "swinging their sweaty horses in an arc." Time was that such a thing was true, but Jersey farmers, growing the wonderful "J.T.D." tomatoes, "bigger and better" every year, have mostly discarded horses. Where, years ago, wagon loads of 80 to 100 baskets, stretched for two miles, and slowly wended their way toward the receiving platform, now motor trucks with loads of 200 to 600 baskets occupy that length of street and "zip" to the platform, unload...
...natured, always ready to clasp the hand, to pass the Spearmint. He is fond of telling how, many years ago, he paused before a South Clark street restaurant, with holes in his shoes and snow on the ground, and spent his last dime for the "Biggest Bowl of Bean Soup in Chicago." Mr. Wrigley will be 68 on the last day of the present month...
...years Camden alone has been the scene of Campbell's soup harvest. But even as last week the fragrance of tomatoes drifted through Camden's streets, a new Campbell Kitchen was getting into production in Chicago. As yet the Chicago Kitchen is barely under way, but it covers 22 acres, will have eventually a capacity as great as that at Camden, not to mention the advantage of being one thousand miles nearer the millions of soup-bibbers who dwell west of the Mississippi River...
...erected in Chicago. To get the full picture in advance, one must go to Camden, see the manicurist who inspects the fingernails of 4,000 workers, see the herds of living turtles weighing 200 or 300 Ibs. apiece brought up from the Caribbean to make a special brand of soup that retails for $2 a quart, see the 50 women who do what no machines can do (peel onions all day long), see the five soup tasters who together pass on every brew?the word of any one of whom is enough to damn a whole batch to destruction...
Campbell's soup menu lists 21 genera, species and varieties of soup: asparagus, bean, beef, bouillon, celery, chicken, chicken gumbo, clam chowder, consomme, julienne, mock turtle, mulligatawny, mutton, oxtail, pea, pepper pot, printainer, tomato, tomato-okra, vegetable, vegetable-beef. Into the making of these mighty mixtures go okra and sweet pimentoes from the South; peas, corn, lima beans from New Jersey and Delaware; red-hearted Chatanay carrots, in summer from the Finger Lakes (N. Y.), in winter from Brownsville (Tex.); yellow turnips from Nova Scotia; head rice (hard enough to stand cooking) from Patna on the Ganges River; wild Irish...