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Most of the photos on this site were extracted from reference images (high-resolution tiffs, 20 to 200 megabytes in size) from the Library of Congress research archive. (To query the database click here.) Many were digitized by LOC contractors using a Sinar studio back. They are adjusted by your webmaster for contrast and color in Photoshop before being downsized and turned into the jpegs you see here.

 
 
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VINTAGRAPH • WPA • WWII • SUMMER IN ITALY, 1951

Ask About Our Brains: 1920

Ask About Our Brains: 1920

Washington, D.C., circa 1920. "Hoover & Denham." Which is which, the caption doesn't say. National Photo Company Collection glass negative. View full size.

 

Yoe Rockie

Where are ya at, in heah?

Butterine

was another name for margarine or oleomargarine, made from animal fats and offal.

The dairy industry was naturally against it and various fights in legislatures were held trying to force butterine to be colored pink (pink being associated with sick cows' milk) or be marked "adulterated butter" and not served to unsuspecting diners without proper warning.

Butterine

Butterine is an old trade name for margarine, often made in those days using milk or beef tallow.

Butterine

It's a mixture of animal fat and vegetable fat. Kind of like Lite Butter or Shedd's Spread.

Looks like well aged beef.

I'd sure like to have a chunk of one of those to throw on the barby.

1913

What is that certificate in the frame? It has a date of 1913. And what look like tear-offs on the side.

Hanging on Old Louisiana

Hoover & Denham was a meat distribution firm operating in the 900 block of Louisiana (now Indiana) Avenue NW.

We've seen this neighborhood - a hub of meat and produce distribution for decades - several times before on Shorpy:

http://www.shorpy.com/node/6379
http://www.shorpy.com/node/4607

BBQ

There was a fire at Hoover & Denham in July 1918.

Brainless

Calf brains used to be a delicacy in the South when I was a kid. My grandmother would buy them at the A&P to scramble with eggs. This was in the late 1950s, early '60s. We still can get pig tail, pig feet, tripe and smelt -- but, sadly, no brains.

Twice Tasty

Does anyone know what butterine is? It must be good, it's listed twice on the sign.

Supermarket 101

Hanging is a hind, short for hindquarter. Basic cuts from a hind include round steak, sirloin tip, porterhouse, T-bone, and tenderloin.

Hinds typically weigh 160-180 pounds.

On the left in the middle, you see the exposed chime bone, aka backbone. The horizontal line in the middle of the chime bone is the exposed spinal cord.

The oyster is not what you think, it's actually a small cut from inside the pelvic bone and about the size and shape of a large oyster.

I have no idea what butterine is.

 
THE 100-YEAR-OLD PHOTO BLOG
Shorpy.com | History in HD is a vintage photo blog featuring thousands of high-definition images from the 1850s to 1950s. The site is named after Shorpy Higginbotham, a teenage coal miner who lived 100 years ago.

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