Rancher’s Shotgun Kills ‘Terror’ Of Orchardale

May 27, 1947

For the past six weeks, the more nervous citizens of the Orchardale neighborhood (near Whittier) have shuddered at the thunder of a huge animal racing around their homes, yards and nearby farmland by night, never straying close enough to be clearly seen.

That all ended tonight, when Victor S. Moffett, of 2102 Valley View, set a trap at the edge of his orchard, laying down a quantity of feed and lurking in the darkness with his shotgun loaded with high powered shells. Whatever was out there, he was ready for it. The animal suddenly appeared, Moffett fired and… felled a 400 pound wild hog sporting three-inch tusks. The Terror of Orchardale was no more.

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Kim Cooper

Kim Cooper is the creator of 1947project, the crime-a-day time travel blog that spawned Esotouric’s popular crime bus tours, including The Real Black Dahlia. She is the author of The Kept Girl, the acclaimed historical mystery starring the young Raymond Chandler and the real-life Philip Marlowe, and of The Raymond Chandler Map of Los Angeles. With husband Richard Schave, Kim curates the Salons and forensic science seminars of LAVA- The Los Angeles Visionaries Association. When the third generation Angeleno isn’t combing old newspapers for forgotten scandals, she is a passionate advocate for historic preservation of signage, vernacular architecture and writer’s homes. Kim was for many years the editrix of Scram, a journal of unpopular culture. Her books include Fall in Love For Life, Bubblegum Music is the Naked Truth, Lost in the Grooves and an oral history of Neutral Milk Hotel.

One thought on “Rancher’s Shotgun Kills ‘Terror’ Of Orchardale”

  1. Here’s a little curio from the pre-Trader Joe’s era:

    More Uses Found for
    Good Old Tomato Soup

    Condensed cream of tomato soup has become a legend in the kitchens of America. It’s not only served as a hot or cold soup to begin a meal but it packs more culinary versatility within its 11-ounce can than any other food of like size. We use it as a sauce over meatloaf, omelets and countless foods; we use it as an ingredient in casserole blends with noodles, spaghetti or rice and meat.

    It has uses in sandwiches, salads, seafood, egg and vegetable dishes. Add one tin of water to a tin of this soup and you get twice the quantity for the soup bowl; use it undiluted to put a laved gleaming appearance over meatloaf or in the tested recipes given here.

    3 cups, cooked rice
    1 pound bulk sausage meat,
    browned and drained
    1 medium onion, chopped fine
    1 11-ounce can condensed cream
    of tomato soup
    ½ cup grated cheese

    METHOD: Arrange rice and
    sausage meat in alternate layers
    in a greased casserole. Sprinkle
    each layer with chopped onion.
    Pour soup over all and sprinkle
    with cheese. Bake at 375 degrees
    for 30 minutes.

    French Tomato Toast
    2 eggs beaten
    ¼ teaspoon salt
    1 11-ounce can condensed cream
    of tomato soup
    8 slices bread
    Bacon drippings or margarine

    METHOD: Combine eggs, salt
    and soup; blend well. Dip bread
    slices into mixture and fry on
    both sides to golden brown. Serve
    with cheese sauce as luncheon entree.

    Mm-mm…. bacon drippings. Or margarine (and in this era, the cook had to mix in the coloring). Throw some in the Le Creuset and see how it turns out.

    source: Los Angeles Times, May 27, 1947


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