A day at the beach
Jack Benny · 1953 · 29 min · 3,574 words
The transcript of “A day at the beach”, an episode of Jack Benny from 1953. Press a time to play from that line (a 60-second preview; Potato Plus plays it all). The Jack Benny Program plays Jack Benny free, live around the clock. Search inside this transcript.
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Transcript
The Jack Benny program transcribed and presented by Lucky Strike. Lucky's taste better. Cleaner, fresher, smoother. Lucky's taste better. Cleaner, fresher, smoother. Lucky's taste, right means. I'm tobacco richard, tasty. I'm tobacco. Lucky's taste better. Cleaner, fresher, smoother.
Lucky's strike. Lucky's strike. This is Don Wilson. Friends, think back for just a minute to that last cigarette you smoked. It wasn't a taste of that cigarette, the thing you really enjoyed, of course it was.
Smoking enjoyment is all a matter of taste, and many millions of smokers will tell you that Lucky's taste better. Cleaner, fresher, smoother. One reason is fine tobacco. You know, L.S. M.F.T., Lucky Strike means fine tobacco.
Tobacco that is light, naturally mild, good tasting. And another, luckies are made better. Made to draw freely, made to smoke evenly, made to give you what you want from your cigarette. Better taste. So for all the real deep down smoking enjoyment you want, ask for the cigarette that definitely does taste better.
Lucky strike. Get a carton and be happy. Go lucky. Be happy. Go lucky. Get better. And I'm tasting today! The Lucky Strike program starring Jack Benny with Mary Livingston, Rochester, and the stay-bob Crosby in yours truly, Don Wilson.
Ladies and gentlemen, every spring as soon as the warm weather starts in California, Jack Benny and his gang take a day off and go out to the beach. As we look in on Jack's home, he and Rochester are preparing for this annual picnic.
Rochester, have you got everything? I think so, boys! towels, bathing caps, suntan oil? Uh-huh. Did you pack enough lunch? I put in some sandwiches, potato salad, pickles, celery, olives, and 60 hard-boiled eggs. 60? How come we've got so many hard-boiled eggs?
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