Literary notes about SLUMP (AI summary)
The term “slump” serves a variety of roles in literary texts. It is often used to depict a physical decline or the act of sagging, as when a character “began to slump back into his former position” ([1]) or “slump down in the snow” ([2]). In other contexts, it embodies the notion of deterioration—be it economic, such as a “slump in war industry values” ([3]) or a broader downturn in market conditions ([4]), or even as a metaphor for personal or athletic decline, as seen when a player's poor performance is attributed to being “in a slump” ([5]). The word also functions as a distinctive proper name, most notably with the recurrent figure Ike Slump, who appears in dialogue and narrative comments ([6], [7], [8]), and even pops up in culinary references like “Apple Slump” ([9]).
- Then he began to slump back into his former position, without a reply.
— from The Rangeland Avenger by Max Brand - So we had to stop at last and slump down in the snow where we were.
— from A Connecticut Yankee in King Arthur's Court by Mark Twain - On the New York Exchange it was followed by a slump in war industry values.
— from My Three Years in America by Bernstorff, Johann Heinrich, Graf von - There was a slump in the André François market.
— from McClure's Magazine, Vol. XXXI, September 1908, No. 5 by Various - He fell off woefully in his pitching, and the loss of several games was attributable directly to his “slump.”
— from Baseball Joe in the Central League; or, Making Good as a Professional Pitcher by Lester Chadwick - "Jaw less--get into action," directed Ike Slump tartly.
— from Ralph in the Switch Tower; Or, Clearing the Track by Allen Chapman - "Well, well," said Ralph, his eyes opening wide as he recognized the disturbed sleeper; "Ike Slump again."
— from Ralph in the Switch Tower; Or, Clearing the Track by Allen Chapman - Do not let yourself slump like poor Cousin Sophia.
— from Rilla of Ingleside by L. M. Montgomery - APPLE SLUMP Pare, core and quarter apples, add a little water and sugar to taste, stew until tender and cover with the following mixture:
— from The International Jewish Cook Book
1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering;
the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. by Florence Kreisler Greenbaum