The Term "Mickey," as in "I was slipped a Mickey" has Chicago Roots.

After Al Capone, Mickey Finn is probably the most famous criminal name in Chicago history. Between 1896 and 1903, he ran a saloon at 527 South State Street (today it would be at 1101 South State Street, Chicago).

Finn was a diminutive Irishman who first came to Chicago to work graft during the influx of visitors drawn to the World's Fair in 1893. An expert pickpocket and a fence for stolen goods, he plied his trade on travelers arriving at Dearborn Station and throughout the Custom House Place levee district. Soon, he found work tending bar at a tough saloon in Little Cheyenne, where he began training others in his techniques, particularly the streetwalkers who frequented the bar and helped gentlemen select drinks.

But Mickey Finn is best known for his own bar, the Lone Star Saloon and Palm Garden, which he opened in 1896. For seven years, it held the reputation as the toughest joint in the city -- and it certainly served the strongest drinks. The Lone Star was populated by resident "house girls," who made it their job to encourage visitors to drink as much as possible, and to offer any other services that might be requested of them for a price.

In 1898, Mickey Finn met a mysterious voodoo priest named Dr. Hall, who made his living selling love potions and trinkets to the superstitious and uneducated folk of the red light district, and also supplying them with heroin and cocaine. From Dr. Hall, Finn purchased brown bottles filled with liquid and a white, powdery chemical detritus, which no one ever precisely identified, but which made Mickey Finn famous.

Back at his bar, Finn mixed Dr. Hall's concoction with snuff-tinged water and liquor to make "Mickey Finn Specials" -- which the house girls promoted unceasingly. Pity the poor fellow who was cajoled into proving his manhood by ordering this stiff drink though. Isabel Fyffe and "Gold Tooth" Mary, two of the Lone Star's house girls, later testified before an Aldermanic committee about the effects of the drink:

When the victims drink this dopey stuff, they get talkative, walk around in a restless manner, and then fall into a deep sleep, and you can't arouse them until the effect of the drug wears off.

After falling prey to the knockout drink, the house girls and the bartender would drag the victim into one of the Lone Star's back rooms, which Mickey Finn referred to as the "operating room." There, he was stripped naked, and anything of any value was removed from his person, including his clothes if they were of sufficient quality. Later, his body would be dumped into the alleyway behind the saloon. When he awoke the next day, the victim usually had little memory of what had happened and how he ended up in a dirty levee alley.

Not all of Finn's victims suffered only robbery. Gold Tooth Mary testified:
I saw Finn take a gold watch and thirty-five dollars from Billy Miller, a trainman. Finn gave him dope and he lay in a stupor in the saloon for twelve hours. When he recovered he demanded his money, but Finn had gone...Miller was afterward found along the railroad tracks with his head cut off.

Like all saloon-keepers in the First Ward, Mickey Finn paid his protection money to the Aldermen/Vice lords Michael Kenna and John Coughlin, and he was convinced he would never be caught. But in 1903, the jig was up. Persistent reports of dopings at the Lone Star led the police to investigate the saloon more closely, and Gold Tooth Mary and some of the other house girls began to fear that one day, Finn would take their hard-earned savings. She told the city graft committee,

I was afraid I would be murdered for the two hundred dollars I had saved up, and I did not want to be a witness to any more of the horrible things I saw done there. I was afraid I would be arrested some time when some victims who had been fed on knockout drops would die. When I saw his wife put the drugged liquor to the lips of men I could not stand it, as bad as I am. Oh, it was just awful to see the way men were drugged and stripped of their clothing by Finn or his wife. Finn had an idea that most men wore belts about their waists to hide their money. He had robbed a man once who hid his money that way, and he never delegated searching the 'dead ones' to the skin.

Finn claimed that Mary was framing him, saying "I'd lose money in feeding 'dope' along with the big 'tubs' and the clams I dish out to the 'guys' that blow in here. I wouldn't get enough money out of their clothes in a year to pay for the 'dope'."

But on December 16, 1903, Mayor Carter Harrison ordered the closure of the Lone Star Saloon, and Mickey Finn wisely left town shortly thereafter. But not before he sold the formula for his famous drink to a number of other Southside saloons, who marketed it as a "Mickey Finn," or even just a "Mickey". The name eventually came into use as a generic term for any knockout drink, and to "slip a mickey" into someone's drink now means to secretly drug an unsuspecting victim.

Mickey Finn's saloon is long gone, replaced by a modern condominium building and a pet store fills the space where the Lone Star once beckoned to unsuspecting victims.

by Chicago Crime Scene Project.

Auto Wash Bowl, Chicago, Illinois.

The Auto Wash Bowl concept originated in St. Paul, Minn. It was patented in 1921 by inventor C.P. Bohland, who opened two locations in St. Paul. He devised the bowl as an easy way to clean mud off of the undercarriage of cars. Back in this early age of motoring, roads were often unpaved and muddy, and that mud would get caked on the undercarriage of the car and the wheels — but a spin in the nifty Auto Wash Bowl took care of that.

The nearly 80-foot-wide ridged concrete bowl could hold about 16 inches of water at its deepest point in the center. Customers paid 25¢ to an attendant who strapped a protective rubber cover over the radiator. Patrons would then enter the bowl via a ramp and drive their cars around and around the bowl at a speed of about 10 miles per hour. The ridges in the concrete would vibrate the car and the water, creating a sloshing action that helped wash away all the mud from the chassis and wheels. The process took about three or four minutes. The car would then exit the bowl where patrons who wanted a complete car wash could enter one of the bays where the rest of the car would be cleaned. On a busy Saturday, about 75 cars per hour would go for a spin in the Auto Wash Bowl.

The Auto Wash Bowl, northwest corner of 42nd Street and South Michigan Avenue, Chicago, IL. 1924

The Auto Wash Bowl, Southeast corner of Elston and Diversey, Chicago, IL. 1926

Compiled by Dr. Neil Gale, Ph.D.

Thompson’s Cafeteria Restaurants of Chicago, Illinois.

Although it is largely forgotten today, the Chicago-based John R. Thompson Company was one of the largest "one arm lunchrooms" chains of the early 20th century. Food would be very cheap but customers had to sit in a schoolroom style chair with a small eating surface and widespread out arm-rests, one being short, making it difficult to get real comfortable and stay too long. It was Thompson's way to turn-over tables faster and increase profits by decreasing a customer's dining time.

We so strongly associate fast-food chains with hamburgers that it may be surprising to learn that Thompson’s popular sandwiches included Cervelat (a cooked sausage), smoked boiled tongue, cold boiled ham, hot frankfurter, cold corned beef, cold salmon, and Herkimer County cheese, served on “Milwaukee Rye Bread” baked by the restaurant chain’s own bakery.

Thompson’s Cafeteria Restaurant at Madison and Kedzie, Chicago. Circa 1933.

Thompson's Cafeteria on Randolph Street, Chicago.

Thompson was proud that his meals were suited for sedentary office workers of the early 1900s. A 1911 advertisement claimed that lunch at Thompson’s “won’t leave you logy and lazy and dull this afternoon.” Thompson, an Illinois farm boy, ran a rural general store as his first business. He sold it in 1891, moved to Chicago, and opened a restaurant on State Street. He proved to be a modernizer in the restaurant business as well as in politics.

He operated his cafeteria's on a “scientific” basis, stressing cleanliness, nutrition, and quality while keeping prices low. In 1912 he moved the chain’s commissary into a premier new building on North Clark Street. Thompson’s, then with 68 self-service lunchrooms plus a chain of grocery stores, became a public corporation in 1914, after which it expanded outside Chicago and into Canada.

By 1921 there were 109 restaurants, 49 of which were in Chicago and 11 in New York with a commissary (a restaurant or cafeteria in a military base, prison, movie studio or other institution) in New York City. By the mid-20s Thompson’s Restaurants, Childs Restaurants, and Waldorf Lunch System were the big three U.S. restaurant chains.

John R. Thompson Restaurant Office:

350 North Clark Street

John R. Thompson Restaurant Locations:

350 North Clark Street

15 West Adams

141 North Clark Street

354 North Clark Street

528 North Clark Street

44 South Clark Street

220 South Clark Street

520 South Clark Street

105 North Dearborn Street

337 South Dearborn Street

414 South Dearborn Street

80 East Jackson Boulevard

24 West Jackson Boulevard

60 West Madison Avenue

119 West Madison Avenue

339 West Madison Avenue

521 West Madison Avenue

811 West Madison Avenue

955 West Madison Avenue

1548 West Madison Avenue

3200 West Madison Avenue

1152 South Michigan Avenue

1418 South Michigan Avenue

2201 South Michigan Avenue

31 East Monroe Street

61 West Monroe Street

340 Plymouth Court

91 West Randolph Street

62 East Roosevelt Road

314 South State Street

412 South State Street

76 West VanBuren Street

110 West VanBuren Street

7 South Wabash Avenue

104 South Wabash Avenue

207 South Wabash Avenue

343 South Wabash Avenue

175 West Washington Street

3813 North Broadway

3875 Cottage Grove Avenue

235 South Halsted Street

1223 South Halsted Street

4167 South Halsted Street

6215 South Halsted Street

6243 South Halsted Street

3169 North Lincoln Avenue

1228 North Milwaukee Avenue

1581 North Milwaukee Avenue

206 West 31st  Street

1122 West 35th Street

1031 West Wilson Avenue

In politics, Thompson served as a Republican committeeman and managed the campaign of a “good government” gubernatorial candidate in 1904. A few years later he failed in his own bid to run for mayor, promising he would bring efficiency to the government while improving schools and roads. In the 20s he financed a personal crusade against handguns.

Despite John R. Thompson’s progressive politics, his business would go down in history as one that refused to serve Negroes. Or, as civil rights leader Marvin Caplan put it in 1985, “If the chain is remembered today, it is not for its food, but for its refusal to serve it.” Thompson died in 1927.

Where he stood on the question of public accommodations is unclear but the chain faced numerous lawsuits by Negroes in the 1930s. However, the best-known case occurred in 1950 when a group of integrationists led by Mary Church Terrell was refused service in a Washington D.C. Thompson’s Restaurant. 

The group was looking for a case that would test the validity of the district’s 19th-century public accommodations laws. After three years in the courts, the Thompson case (for which the Washington Restaurant Association raised defense funds) made its way to the Supreme Court which affirmed the so-called “lost” anti-discrimination laws of 1872 and 1873 as valid.

Over the years the Thompson chain absorbed others, including Henrici’s and Raklios. At some point, possibly in the 1950s, the original Thompson’s concept was dropped. 

By 1956 Thompson’s operated the Holloway House and Ontra Cafeterias. In 1971, as Green Giant prepared to buy Thompson’s, it had about 100 restaurants, including Red Balloon family restaurants, Henrici’s restaurants, and Little Red Hen Chicken outlets. 

INDEX TO MY ILLINOIS AND CHICAGO FOOD & RESTAURANT ARTICLES.

Compiled by Dr. Neil Gale, Ph.D.