davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-10-30

cases came back-'Flavor not like
Campbell's" was the verdict.
Other specially prepared varieties
are the mutton soup, the OK tail and
the printaniere. / saw not long ago
cup of mutton broth served in a
private hospital in New York to a
patient convalescing from an opera
ton and still remembering the ether
fumes. 1t was thin and watery and
bore on its surface abundant glob-
ules of fat with the characteristic
mutton odor. Needless TO say it
was wasted and the patient was de-
appetized as we'll as unnourished by
that particular dish.
Now, we do not belong to those
who tell housekeepers that they can
not bake like the baker, nor make
soup or cake as we'll as the manufac-
turer. Home cooking may reach the
nth" degree Of delicacy and fresh
ness. nutrition and quality, but very
often it does not, and Campbell's
mutton soup, made from fresh NUT
ton, carefully skinned and freed
from tallow taste, and fortified with
carrots, barley, parsley and pieces of
meat, is cup that we venture to say
far exceeds the product as offered
in hospitals and homes in an over
whelming percentage of cases.
New-York tribune., 1921-10-30

Tested and endorsed IN The Tribune
Instituted
New-York tribune., 1921-10-30

The French chef led US by the hand
down the battery of blending kettles,
(twenty of them, holding 10 gal
Ions apiece, and made of solid
nickel--not plated-to withstand at
tack of the acids. The concentrated
stock from forequarters Of beef
sometimes seasoned by special
South American beef eXtracN that
Chef De Lisle maintained was the
heart and foundation Of quality
soups, was there to give support to
the vegetables. The pea, celery and
asparagus soups are made in the
season when these vegetables are
fresh and blended with fresh butter,
milk, seasonings and a special
cereal thickening Ia small amount)
to hold the condensed product in
combination.
These are soups without meat
stock and for this reason. since they
contain no meat products, these and
some others, including chicken mix
lures, do not carry on the label the
words ~. S. inspected and passed by
Department Of Agriculture We
have sometimes been asked why this
is. 1t is nothing against the prod
ucts so excluded. They simply do
not come within the scope of the
meat inspection act, because no
meat is there.
So much Tor brief survey of the
freshness and quality OF materials
used and the skill in blending them.
Now for look at the utensils and
their cleanliness, and the people who
do the work. Every woman knows
what bugbear the preparation of
fresh vegetables is; the time it
takes, the amount of refuse accumu-
lated and the cleaning up afterward.
An Army Works to Keep the
Kettles Boiling
There is a small army of 5000
people in summer and 2,400 in viii
ter, working to keep these twenty
three different soup kettles boiling
in Mrs Campbell's kitchen for you!
And at night 200 workers Garry
on to clean up for the next days
canning. Live steam must be forced
through all apparatus and the floors
scrubbed with hot water and soda
by opening up time.
The big machines that chop and
cube vegetables, the 220-gallon
broth caldrons, the 110-gallon
blending kettles, the sterilizing re-
torts. the preparation tables for
vegetables, must all be like new for
the new days work. And while the
run is on each filling caldron (even
when it is to be refilled with the
same sort of soup), is washed out
between each charge. The empty
can as it goes through a covered
tunnel to the filler is sprayed with
water at the last minute to remove
any possible dust or Infection and
when filled and sealed by machinery
the cans contents are sterilized In
New-York tribune., 1921-10-30

went out (during a transition period
whiie Wine for cooking purposes
sslli held an underlined position)
without its due amount of madeira
and sherry every one of the 3 600
New-York tribune., 1921-10-30

i've steam, III the retOrts shown In
the Illustration, so that no con-
tamination can reach them sube-
quently.
Serving Soup From Factory TO
Consumer
A ND how can one serve you with a
12-cent can Of condensed soup,
enough to make three or four por-
tions, from fresh quality materials?
You could hardly do it yourself with
no profits and overhead and dis
tribution charges to meet. Hotels
certainly cannot do it, What is the
answer?
The answer should be of as much
interest 10 the women, who are the
country's food buyers. as it is TO the
makers and distributors of foods. for
it is the woman buyer who meets the
retailer and shares in the final, and
sometimes the bitterest, controversy
over the high cost Of living. And
the virtue of economy sometimes
fails Of its reward, we are told, be-
cause women doubt that a food is
good if it is low pSiced--so supply
ing the last arc in the vicious circle
OF price raising.
Let DR.. Dorrance answer. He did
it, And August last more soup was
sold than in any preceding August
in the Campbell records. (For we
mistakenly stop eating soup in warm
weather, harassing our stomachs
with iced beverages Unsteady The
system having proved its case, let
US have it.
This Is the formula: Consider
the consumer first and last-his
taste and his pocketbook. When
you have the consumer sold you
have finished the hardest part of
your program. In doing this one
starts right at the foundation. Get
Your consumeI demand, talk direct
New-York tribune., 1921-10-30
4 Trip to Camden Town, N. J.,
and the Far-Famed Kitchen
of Joseph Campbell

uSHE family soup pot was an in
stitution III the day of the
= coal stove when the fire went
III dsy perforce. But now when gas
and electricity may be turned off
md on in a moment it is extrava~
can't to keep the soup pot even sim
,nering, and long cooking is funda-
mental for coed soup. We have
;pcedcd up nearly all departments
af life, but soup refuses to be
mrried-tinle is a necessary in
esdient. And for those who do
sleirht-of~hand housekeeping (and
heir number is growing daily) soup
would be impossible, except for that
which cennes in the can.
And so there are real economic
reasons as we'll as inherent reasons
II quality and sound merchandising
for the growth of our leading brand
Il canned soups, from five kinds and
10000 cans in 1898 to twenty-three
kinds and 30000o,00O cans Omitted
States and Canadal in 1920.
The United States needed to be
taught to cat soup. Thrifty Eu-
rope has always known the soup
secret. Mediocre soups would have
checked this growing food habit, but
the Campbell soups have made con-
yerts among our intoxicating people
at the rate of fourteen million a
year for the last twenty-five years,
and only a true gospel can carry
that amount of conviction, however
devoted the missionary.
"Come Into the Kitchen
The first thing to consider is the
recipe, the quantity and quality of
the Ingredients. The second is the
technique in cooking and combining
and the third is cleanliness and
sanitary surroundings. In order to
compete with the commercial prod
uct the home soupmaker must take
her telephone or market basket in
hand and collect from thirteen to
twenty-six different ingredients for
each kind Of soup. Even the clear
bouillon has in it thirteen different
TENS, including beef, onion and
eeks, egg albumen, four spices, salt
and sugar, celery and parsley. This
FOR a simple, clear soup. And when
it comes to a complicated product
ike chicken gumbo. we find ham nd
chicken, okra, tomatoes and rice, bay
leaves, savory and thyme, in addi-
tion. The muIligatawny gets its
characteristic flavor from chicken.
curry. leeks and a fine chutney sauce
made at the plant from an East
Indian recipe for this special pur-
pose.
If you think these distinctions are
last in quantity production reflect
On these two facts: First, that the
soups are blended in 110-gallon ket-
les, and SO each unit of production
is a complete output in itself so far
as favor and bulk are concerned, and
# ore OF twenty supervisors or chefs
on the floor says that a kettle of
soup is off flavor (not bad at all, but
not standard) the public never
.astes it. The employees or institu-
tions buy it at nominal price.
When one lot of mock turtle soup
Tested and endorsed IN The Tribune
New-York tribune., 1921-10-30

Germ that make or save money for
the consumer quite as much as the
cost of what actually goes into the
package. And if any one of the
links in the chain is broken-stand
ard quality Of product, economy of
manufacture, or efficiency in dis
tlibution-the consumer pays, and
eventually the manufacturer follows
suit.
So much for an illuminating look
in" on the reasons affecting the
price Of quality foods - subject
naturally both irritating and con-
fuslng to most women buyers, who
see only the conflicting evidence
presented to them at the retailers
stand and have no key to the COM
plicated situation. In our land of
great distances distribution of food
is as great an item as the food
itself or its manufacture.
Another way that quality and
controlled conditions cut down price
is by keeping returns down to a
minimum, and 27-1 900 of I per cent
is the amount of CampbelPs soup
that is rejected by the factory, the
distributor or the buying public in
a year. If your can of Campbelps s
doesn't suit you have only to say SO
to get your money back and a gift
Of "free soup" to prove that your
experience was an exception to the
rule.
New-York tribune., 1921-10-30

4 sample Of tie
high quality fresh
vegetables that go
into Mrs. Camp
BELLS soup pot is
shoiCn in the orol
at the top. You
might think that
c an n e d goods
wouid d o for
canned soup, bu,
not so. The best
Of fresh asparagus
is used and the
asparagus soup is
made in seas0n
New-York tribune., 1921-10-30

the visiting nurse and an accom-
plished masseur for strained backs
or tired shoulders or cases Of lum-
bago, and once every year a COM
plete physical examination for every
employee, are other items that pro-
mote efficiency.
Even the horses that drag the de-
livery wagons are standardized.
They arc all great dapple-gray Per
cherons and look nightly content
with themselves and their job.
How and When to Eat Soup
1t is an uninaginative woman
who looks at her stock Of canned
soups and sees no possibilities ex-
cept to add water and serve at
dinner time. My own kitchenet,e
basket Of staple and emergencies
supplies always has chicken, tomato,
celery, pea, asparagus and mock
turtle soup on hand
You may add a can Of water TO
have four cups of good soup; you
may add half a can and have three
cups of very good soup; add the
same amount of milk and you have
further increased nutrition and
quality; add cream and you have
super-soup that we defy any one
! to excel! TO the mock turtle SOUP
add slice Of lemon, dash Of vine,
or grape Juice and the yoIk Of hard
boiled egg, and no one will think Of
4 can in its presence.
The Last Word in Soups
But the soup that gives the last
word in quality for the least trouble,
that no chef can improve, is the
tomato to which half teaspoonful
OF sugar. a grinding Of fresh aro-
matte pepper (if you haven't a
French pepper grinder get ons-it
adds not mere holiness, but bouquet
and, nystery), a teaspoonful Of
Worcestershire sauce, and one
eighth teaspoonful of baking soda.
and bring to boil Then add enough
cream to make TWO cups and allow it
TO get hot enough TO serve-do not
boil it OF the mixture may curdle.
II made on single electric grill the
cool cream may be slowly added
direct. without extra heating. Flea.
llttle cream OH top, add d dash
Of paprika and defy competition.
Why whip so good thing as cream
You destroy its texture, beat lot
Of air into it and only waste time.
This soup not only has exquisite
flavor, but its texture is like velvet.
The asparagus, pea and celery all
are delicious served so, but the
tomato bisque is "exouis" and so
little trouble.
+ Soup for Breakfast.
We admit to a craving for SOUP
summer and winter, and at any hour
Of the day. We probably would not
have been allowed to look into all
the kettles if we had rot confessed
TO liking soup for breakfast! Where
upon Or. Dcrrance said he supposed
he was the only person in the world
who went that far. But really a
hot cup of clear consolnmc with a
biz of toast and fruit is q mild
stinlulant--fne for those who fear
coffee and who do not want SO heavy
beverage as. chocolate. The United
New-York tribune., 1921-10-30

The solid nickel blending pots mherc
herbs and regctnbles, spices and
stock, are subtiy mingled, 40 gal
Ions at time, but the Houor is as
carefully ,rofcised as though it rcerc
one cup for the inraiid's tray. If
the standard favor is not attained, il
goes TO charity, or to the employees
for fe'o cenfs--the public nerer
tastes IL
New-York tribune., 1921-10-30

(Testcd end endorsed III Tie Ts>i5etnA
Instituted
New-York tribune., 1921-10-30

Or. !. r. Dor
rance. president
Of the J osc p h
c n m y bell Com
pany. pho puts
the s CT nti fl c
training from tro
leading technical
universities, plus
a Continental en-
thusiasns for soup,
back Of the Camp.
bell output. No
wonder 10 tastes as
good as ii is, and
rice rerxa
The Birmingham age-herald., 1921-08-18
GIL MEYERS WILL COACH ATHLETICS AT CENTRAL AGAIN
Pelican Backstop Signs for Another Year As Athletic
 Coach of CrimSonS

Gil Meyers, who coached athletics will return to the local institution for at least another year, it was an nounced yesterday.
 Meyers has been playing baseball in the Southern league all summer sporting a Pelican uniform over the circuit. He played in the Pel-Baron series completed at Redwood yester- day.
 Communications between Meyers and Central High school authorities have been going on to some extent for some time, but it was not unti. yesterday that definite announce ment was made that Meyers will re- turn to Central this fall,
 After Meyers had stated that he would return to Central pr. Cha rles A. Brown, principal of the local in . stitution, confirmed the report.
 Last year Meyers turned out ex- cellent teams in all branches of ath- letics. In football his team was in a tie with one or two others for what was said to be the state cham pionship. The Crimson basketball team won the undisputed champion ship by winning the state tourna- ment staged at the B. A. C.. while the baseball team made creditable showing in the Jefferson county league
 Meyers hasn't stated whether this will be his last year in baseball or not, but 1t probably won't be. Gil is only youngster, as Class A. back . stops go, and the best part of his baseball career seems yet to be reached.
 The popular Crimson mentor will be on hand when Central High school opens along towards the middle of September.
The Birmingham age-herald., 1921-08-18

ing their teeth once in a while, and stepping on a few umpires' toes, they m ght get fewsciose ones every now and then.
 Looks Rad for Barons
 With such partisanship displayed. 1t enabled the Dobbers to make a clean sweep of the series, and more thor oughly entrench- themselves in sec onds- place. s-s-srSs ss- TIE --
 As far as the first contest is con cerned, the Barons never had a ghost of a show in that battle. Dizzy Dazzy dazed 'em through nine innings of baseball. allowed but two hits for the game and caused seven Barons to fan the breeze with their bludgeons. With the Pelican ace going in such fashion, they didn't have a chance. And. while the Moleys were breaking their backs at the Pei pitchers offerings. the Dobbers were getting to Mir. Wheeler whenever they so desired.
 Barons Get the Jump
 The locals got away to the jump run in the first frame of the first game in lucky fashion, but this tally made up the sum total of their run registering for the game. After Stewart had started the game off by whiting. Emery drew pass to first and ran his theft record up to fl by pilfering second. Pie Traynors drive to right center fell safe, and Emery came across with the first run of the day.
 Moley's men held this lead until the fourth, when the Birds chalked a trio of runs. Wheeler got in trouble from the jump in the fourth, Griffith, the first man to face him, lacirg a two- bagger to left. Ike Boone then connected with one for a three ply smash to left and Griffith came home. Leslie drew walk and Sheridan's Texas leaguer sent Boone across with the second run. Myers popped up to Stewart but Rader delivered in the pinch with a single to right and Leslie counted. Dazzy then laid down a burt and Wheeler had trouble in fielding the ball. This filled the bases, with only one down. Bogart, however, hit a sharpt grounder to the pitchers box, which stuck in Wheeler's glove. His peg to the plate got Sheridan, and Gooch whipped the ball to first for the re- tirement of Bagart and the side
 Wheeler Takes Another ' Wheeler seemed to get his bearings again after this bad inning and pitched good ball again. until the seventh, when he took another as- tension. Rader started this frame off by beating out an infield tap. He was sacrificed to second by Vance Bogart came through with single
The Birmingham age-herald., 1921-08-18

heard the ungrateful Murchison was going to jump me, was to grab a bat and lean against his pitching arm with it, so that he wouldn't have been able to pitcG for the outlaws. I've almost wished since then that l had obeyed that impulse
 Eddie Hanlon, exponent of the manly art of self defense, has been away from the Magic City for a couple of weeks. Eddie has been roughing it with the kids on the Boys club camp. He returned home wearing heavy coat of tan and looks to be in the best shape I've seen him for a new man, and is in the marked for d few scraps now. He IS negotiating with the Montgomery promoters for a scrap down there, and asserts there is nothing that would please him better than to hook up with the winner of the Burlington Mckinney scrap, which is to be held in that city gotiating with Walk Miller for all early III Ati0hN4B oh4 says Tommy Brennan is urging him to come to Cincinnati for couple of scraps. They like Ed dies work in Zealand and the chances are that he will appear in the Ohio city in the near fu- ture for a duo of battles, all though he says Birmingham is now his home, and he will make the Magic City his headquarters.
 Johnny Dobbs and his pesky Peiicans shipped out of Jones Valley last night. As they retired others came forward-the Mobile Bears. Dronkie, who is slated to lose his job as pilot of the Mo- bile outfit after the current sea son ends, brought his Bears here for three-game tilt. starting this afternoon. They will fight it out here through Saturday aft ernoon and then will grab the rattier for Mobile, where Baron3 and Bear% will battle couple of games before Mobile fans Sunday and Monday. Tuesday of next week the Moleys return home to remain here for the rest of the week, and then they hop out for their finaP road jaunt o. the season. They play four games with Memphis in the Bluff City August 2S-29-30-31, go to Little Rock for four games, Sep tember 1-2-3, and in Nashville September 5-6, returning home September to close, out the cam paign at Redwood. The season will be finished up here Septem- Der 17 against the Nashville Vols. who incidentally pried the sea- son open here in April.
The Birmingham age-herald., 1921-08-18
By HENRY VANCE

Too many crooks spill the pie. The paraphrasing holds good in connec- ton with the final game of the dou- ble header at Redwood Wednesday afternoon, both affairs being gob- bled up by the Pelicans.
 Heretofore Birmingham has had but II men to beat. the double um pire system being used. During the Peli- can Baron series, however, three umpires were sent here. and the op- position was boosted to the 12-man mark. In the final game of the twin bill Umpire Schaeffer presented the contest to the Pelicans on a silver platter. He called Bert Griffith safe on an attempted steal of home, when it was clear to everyone that Griffith slid into Johnny Gooch's tag for put-out.
 Lose First One by Rights
 The Birds grabbed off the first en- counter by connecting with the offer ings of Floyd Wheeler at will. They triumphed by I'll count. In the sec- ond struggle Earl Whitehill weak ened, was relieved by Morrison in the sixth with nobody down and one man on base, and Phil would have come out of the hole nicely, but for the Judging of Umpire Schseffer. The game was lost by a 4-S count. It is not my habit of blaming lost ball games on umpires, but the work of Schaeffer Wednesday was so fragrant, and the umpires seem to have contracted the chronic habit of giving Birmingham the worst of it at all times. that I have cracked un- der the strain. Just why Birming- ham players should be given so many raw deals by the arbiters of the league is beyond me, for they cer- tainly conduct themselves gentlemen ly enough. and do not display the rowdyism noted in other clubs. May be they're too nice. Maybe by show
The Birmingham age-herald., 1921-08-18
One-Sided Matches
 Feature Net Meet

Forest Hills N Yo August l7.- One sided matches were the outstand- ing feature of the third round of the thirty fourth annual woman's lawn tennis championship tourns- ment on the courts of the West Side club here today or the eight con- tests scheduled, seven were com pleted in rapid fire fashion and the eighth postponed by rain late in the afternoon. The absence of Mile. Su- game Lenglen, European champion, and the threatening weather, which finally developed into a steady down. pour, had a depressing effect upon both the attendants and play.
 The exception of Miss Mary K. Browne of santa Monica, Calif, who was unable to complete her match against Miss Edity Sigaurney of Bos- ton, due to the rain, the past and present women champions came through in the fourth round with out particularly strenuous opposi- ton. Mrs. Molla B. Mallory, the pres ent title holder, eliminated Miss Florence Sheldon of Montclair, N. J.. so, 6-1. Mrs May Sutton of Los Angeles defeated Mrs. Edward Ray mond of New York, 6-3, 6-2. and Miss Browne was leading Miss Sigourney by a love set and three games to one when the contest was halted.