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• 1. [Image] On floor of salmon cannery

  	This picture shows the salmon as they have been dumped on the floor of the salmon cannery ready to be sorted according to species. They are then ready for the “iron chink” and complete the cleaning pro...
  	Citation × Citation Citation Abstract Copy Title: On floor of salmon cannery Year: 1905 This picture shows the salmon as they have been dumped on the floor of the salmon cannery ready to be sorted according to species. They are then ready for the “iron chink” and complete the cleaning process. Title: On floor of salmon cannery Year: 1905 This picture shows the salmon as they have been dumped on the floor of the salmon cannery ready to be sorted according to species. They are then ready for the “iron chink” and complete the cleaning process. Close

• 2. [Image] Unloading salmon at cannery

  	The process of canning begins.
  	Citation × Citation Citation Abstract Copy Title: Unloading salmon at cannery Year: 1925 The process of canning begins. Title: Unloading salmon at cannery Year: 1925 The process of canning begins. Close

• 3. [Image] 3,000,000 cans of salmon

  	Citation × Citation Citation Abstract Copy Title: 3,000,000 cans of salmon Year: 1925 Title: 3,000,000 cans of salmon Year: 1925 Close

• 4. [Image] PH037_F00004; 6540; P4

  	[Frozen salmon stacked in cannery storeroom.]; default
  	Citation × Citation Citation Abstract Copy Title: PH037_F00004; 6540; P4 Year: 1880 [Frozen salmon stacked in cannery storeroom.]; default Title: PH037_F00004; 6540; P4 Year: 1880 [Frozen salmon stacked in cannery storeroom.]; default Close

• 5. [Image] "Iron chink" in operation

  	This slide represents a catch of salmon on the floor of the cannery. In the larger and more modern plants very specialized machinery is used. The first machine through which the salmon are run is the "iron ...
  	Citation × Citation Citation Abstract Copy Title: "Iron chink" in operation Year: 1925 This slide represents a catch of salmon on the floor of the cannery. In the larger and more modern plants very specialized machinery is used. The first machine through which the salmon are run is the "iron chink". This removes the head and the fins and opens and cleans the fish. The work is done very rapidly and quite completely. The cleaning, however, must usually be completed by hand, which process removes clotted blood and other waste material. Title: "Iron chink" in operation Year: 1925 This slide represents a catch of salmon on the floor of the cannery. In the larger and more modern plants very specialized machinery is used. The first machine through which the salmon are run is the "iron chink". This removes the head and the fins and opens and cleans the fish. The work is done very rapidly and quite completely. The cleaning, however, must usually be completed by hand, which process removes clotted blood and other waste material. Close

• 6. [Image] Shipping department of a salmon canning establishment, Astoria, Oregon

  	This shows the packing process going on in the warehouse. A standard case of salmon consists of forty-eight one-pound cans. Everyone recognizes that the best fishing grounds may be depleted of fish after ...
  	Citation × Citation Citation Abstract Copy Title: Shipping department of a salmon canning establishment, Astoria, Oregon Year: 1925 This shows the packing process going on in the warehouse. A standard case of salmon consists of forty-eight one-pound cans. Everyone recognizes that the best fishing grounds may be depleted of fish after a period of time if they are not restocked. With the enormous consumption of salmon increasing each year it is easy to see that the salmon supply would in a few years become exhausted if it were not replenished either by natural or artificial propagation. It is well known that some other species of food fishes are becoming greatly reduced in numbers by constant fishing. In these cases natural propagation does not supply enough young, or not enough reach maturity to restore the species. Our government, both federal and state, has for a long time recognized the necessity of artificial propagation in assisting nature to replenish exhausted streams and lakes with fish. The federal government through the United States Bureau of Fisheries has established more than thirty hatcheries in different parts of the country and annually several billions of fishes are handled. Hatching and transplanting are carried on almost coninuously, stocking new waters or maintaining the supply by planting in streams already provided. Our own state has twelve fish stations and hatcheries. The hatchery at Bonneville is known as the Central Station, and is the largest and best equipped. Title: Shipping department of a salmon canning establishment, Astoria, Oregon Year: 1925 This shows the packing process going on in the warehouse. A standard case of salmon consists of forty-eight one-pound cans. Everyone recognizes that the best fishing grounds may be depleted of fish after a period of time if they are not restocked. With the enormous consumption of salmon increasing each year it is easy to see that the salmon supply would in a few years become exhausted if it were not replenished either by natural or artificial propagation. It is well known that some other species of food fishes are becoming greatly reduced in numbers by constant fishing. In these cases natural propagation does not supply enough young, or not enough reach maturity to restore the species. Our government, both federal and state, has for a long time recognized the necessity of artificial propagation in assisting nature to replenish exhausted streams and lakes with fish. The federal government through the United States Bureau of Fisheries has established more than thirty hatcheries in different parts of the country and annually several billions of fishes are handled. Hatching and transplanting are carried on almost coninuously, stocking new waters or maintaining the supply by planting in streams already provided. Our own state has twelve fish stations and hatcheries. The hatchery at Bonneville is known as the Central Station, and is the largest and best equipped. Close

• 7. [Image] PH037_F00053; F61; 6541; CN490; P58; 2772; P52; VP52

  	[Interior of salmon cannery with fish laid out on cleaning tables, and bins of fish in foreground. (Same image as 52) Positive image.]; default
  	Citation × Citation Citation Abstract Copy Title: PH037_F00053; F61; 6541; CN490; P58; 2772; P52; VP52 Year: 1880 [Interior of salmon cannery with fish laid out on cleaning tables, and bins of fish in foreground. (Same image as 52) Positive image.]; default Title: PH037_F00053; F61; 6541; CN490; P58; 2772; P52; VP52 Year: 1880 [Interior of salmon cannery with fish laid out on cleaning tables, and bins of fish in foreground. (Same image as 52) Positive image.]; default Close

• 8. [Image] Canned salmon

  	This slide shows a view of the warehouse with thousands of stored salmon tins. The cans are lacquered as soon as possible. This is also done by a machine through which the cans are run, coating them with ...
  	Citation × Citation Citation Abstract Copy Title: Canned salmon Year: 1925 This slide shows a view of the warehouse with thousands of stored salmon tins. The cans are lacquered as soon as possible. This is also done by a machine through which the cans are run, coating them with a thin layer of lacquer which prevents rusting while stacked in the warehouse or on the shelves of the retail merchant. The final process is the labeling, which in the larger canneries is done by a labeling machine. The cans are run by belt through paste and the labels are rolled on the cans are dumped out as fast as two men can carry them away. Some canneries are provided with a weighing machine for the final testing of the finished product. The scales are very delicate, tripping off to one side the cans that are even very slightly under weight. These must be properly labeled as under weight and not sold with the general standard weight lot. Before shipment the cans must be crated. The cases or boxes in which the cans are packed for shipment come to the canneries knocked down and must be assembled and nailed. In the best grade of salmon the cans are often wrapped in paper by hand before packing in the cases, as shown by the slide. Title: Canned salmon Year: 1925 This slide shows a view of the warehouse with thousands of stored salmon tins. The cans are lacquered as soon as possible. This is also done by a machine through which the cans are run, coating them with a thin layer of lacquer which prevents rusting while stacked in the warehouse or on the shelves of the retail merchant. The final process is the labeling, which in the larger canneries is done by a labeling machine. The cans are run by belt through paste and the labels are rolled on the cans are dumped out as fast as two men can carry them away. Some canneries are provided with a weighing machine for the final testing of the finished product. The scales are very delicate, tripping off to one side the cans that are even very slightly under weight. These must be properly labeled as under weight and not sold with the general standard weight lot. Before shipment the cans must be crated. The cases or boxes in which the cans are packed for shipment come to the canneries knocked down and must be assembled and nailed. In the best grade of salmon the cans are often wrapped in paper by hand before packing in the cases, as shown by the slide. Close

• 9. [Image] "Warren's Salmon Cannery; Strs. Dalles City and Tahoma"

  	Columbia River
  	Citation × Citation Citation Abstract Copy Title: "Warren's Salmon Cannery; Strs. Dalles City and Tahoma" Year: 1902 Columbia River Title: "Warren's Salmon Cannery; Strs. Dalles City and Tahoma" Year: 1902 Columbia River Close

• 10. [Image] Stacks of salmon cans at the Astoria, Oregon, cannery

  	Citation × Citation Citation Abstract Copy Title: Stacks of salmon cans at the Astoria, Oregon, cannery Year: 1910 Title: Stacks of salmon cans at the Astoria, Oregon, cannery Year: 1910 Close