Word: tins
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Dates: during 1930-1939
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...declared Mr. Stewart. "I've a number of matters up my sleeve and I'm a long way from being through. I have a contract with the Government and it has been broken. Retired? Don't put it that way. I've had a tin can tied to the end of my coat tail...
...that attracted Clevelanders to their big, year-old Municipal Stadium ("Tin Horseshoe"-prices $3 top). It was an opera week for Cleveland, built up by the same two who, under Impresario Guy Golterman, directed Cleveland's first outdoor opera (for charity) last summer (TIME, Aug. 10): 26-year-old Laurence A. Higgins, and Dr. Ernst Lert, onetime Metropolitan Opera stage director (whose sister-in-law Vicki Baum was in Cleveland last week). This year they have organized a group called Laurence Productions Inc. "to present grand opera as they see it" in many cities. In Cleveland they rebuilt last...
...march to Washington. Seven thousand of them paraded one evening in quiet order up Pennsylvania Avenue. The discipline at "Bonus City" continued good, despite the fears of alarmed Washingtonians who helped to spread unfounded Red scares. Crude shelters were built from old lumber, packing boxes and scrap tin, and thatched with old straw. Several hundred secondhand Army tents were provided. Company streets were laid out. Latrines were dug. Regular formations were held daily. Campers were organized for field sports to keep them out of mischief. Newcomers were required to register after proving that they were bona fide veterans with honorable...
William Henry Donner, 68, has most of his business life been a doctor to steel companies. His first important work was as manager & treasurer of National Tin Plate Co. at Anderson, Ind. National Tin Plate became part of American Tin Plate, and American Tin Plate part of U. S. Steel. These progressive fusions provided Steelman Donner considerable wealth...
Paleolithic man ate snails. So do modern Frenchmen. Every year thousands of them are plucked from trees, bushes, walls and the good soil of Burgundy, are pulled rudely out of their shells, boiled, dressed with garlic, stuffed back and served up sizzling hot on tin plates to be downed between gulps of rich red Chambertin. So delectable is the escargot that the best breeds of him are becoming scarce. To restrict snail-plucking, the Department Council of the Cote d'Or met lately at Dijon, soon found itself embroiled in a hopeless argument over the question of what...