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141. [Image] McKenzie River, Cascade N. F.


	The McKenzie River is a distinctive stream. It has clear, cold water, a swift current from the headwaters to its mouth, and a steep, narrow valley. The cold, swift water produces fighting trout and the ...
	Citation Citation Citation Abstract Copy Title: McKenzie River, Cascade N. F. The McKenzie River is a distinctive stream. It has clear, cold water, a swift current from the headwaters to its mouth, and a steep, narrow valley. The cold, swift water produces fighting trout and the river is one of the best known fishing streams of the country. A fine highway parallels the river for over forty miles and the narrow valley brings road and river together frequently and affords some wonderful river scenes. Being fed in part from snow water the river has a steady flow, both summer and winter. This steadiness in flow and the swift current gives the river great potential power resources and Eugene has already taken advantage of them and depends on the McKenzie for both hydro-electric power and water supply. The river probably gets its name from Donald McKenzie, a member of Astor's fur company who traveled up the valley in 1812 on an exploring trip. Title: McKenzie River, Cascade N. F. The McKenzie River is a distinctive stream. It has clear, cold water, a swift current from the headwaters to its mouth, and a steep, narrow valley. The cold, swift water produces fighting trout and the river is one of the best known fishing streams of the country. A fine highway parallels the river for over forty miles and the narrow valley brings road and river together frequently and affords some wonderful river scenes. Being fed in part from snow water the river has a steady flow, both summer and winter. This steadiness in flow and the swift current gives the river great potential power resources and Eugene has already taken advantage of them and depends on the McKenzie for both hydro-electric power and water supply. The river probably gets its name from Donald McKenzie, a member of Astor's fur company who traveled up the valley in 1812 on an exploring trip.

142. [Image] Salmon hatchery, Bonneville


	The output of our state hatcheries averages about 25,000,000 fry annually. Not only salmon, but trout and other food fishes are hatched and released into the streams. Salmon eggs and sperm are obtained ...
	Citation Citation Citation Abstract Copy Title: Salmon hatchery, Bonneville Year: 1925 The output of our state hatcheries averages about 25,000,000 fry annually. Not only salmon, but trout and other food fishes are hatched and released into the streams. Salmon eggs and sperm are obtained from the adult fishes after they have ascended the smaller streams and the reproductive products are matured. Racks are constructed across the small streams and aginst these the fish crowd in the attempt to get by them. Here the fishes may easily be caught and the "stripping" process is carried out. By "stripping" is meant the extraction of the eggs and milt, or sperm, from the adults. The adult fishes are caught and by pressure of the hands the ripe eggs are forced from the female and the milt, or sperm, from the male. These products are then mixed in a container and fertilization soon occurs. Once fertilized, the eggs are placed in long, narrow troughs in the hatcheries. There are often wire bottomed trays to hold the eggs in the troughs. Water at low temperature is admitted at one end of the trough, circulates continuously over the eggs and escapes at the other end. The period of hatching requires from 35 to 70 days, different species requiring a different period of incubation. Conditions of environment will also alter this period. The care of the young after hatching under these artificial conditions is very important. Experimental work has been and is still being conducted to determine the best conditions under which the young will grow and thrive. The salmon when hatched have a yolk sack which they draw upon for food until it is completely absorbed, after which time they must be fed. It has been found that liver is one of the best foods for young salmon and cooked liver will cause them to increase in size and weight much faster than raw liver. It must be thoroughly powdered so that the small fishes can take it readily. Dried salmon or a mush are also used as food for the young fry. Milk curd has been found to be very good food. Lamprey Eels ground up and powdered are also used to some extent as food for young salmon. In previous years it was the custom to release the young from the hatcheries soon after the absorption of the yolk sack. At this period a very large percentage of them must have been destroyed by enemies long before they reached the sea. It has been found that the young fry have a much better chance of surviving if held in the hatcheries or in the ponds connected with them until the reach the length of four or five inches. This means holding and feeding them for a year or two after hatching. It makes it much more expensive, but insures a larger degree of success. Title: Salmon hatchery, Bonneville Year: 1925 The output of our state hatcheries averages about 25,000,000 fry annually. Not only salmon, but trout and other food fishes are hatched and released into the streams. Salmon eggs and sperm are obtained from the adult fishes after they have ascended the smaller streams and the reproductive products are matured. Racks are constructed across the small streams and aginst these the fish crowd in the attempt to get by them. Here the fishes may easily be caught and the "stripping" process is carried out. By "stripping" is meant the extraction of the eggs and milt, or sperm, from the adults. The adult fishes are caught and by pressure of the hands the ripe eggs are forced from the female and the milt, or sperm, from the male. These products are then mixed in a container and fertilization soon occurs. Once fertilized, the eggs are placed in long, narrow troughs in the hatcheries. There are often wire bottomed trays to hold the eggs in the troughs. Water at low temperature is admitted at one end of the trough, circulates continuously over the eggs and escapes at the other end. The period of hatching requires from 35 to 70 days, different species requiring a different period of incubation. Conditions of environment will also alter this period. The care of the young after hatching under these artificial conditions is very important. Experimental work has been and is still being conducted to determine the best conditions under which the young will grow and thrive. The salmon when hatched have a yolk sack which they draw upon for food until it is completely absorbed, after which time they must be fed. It has been found that liver is one of the best foods for young salmon and cooked liver will cause them to increase in size and weight much faster than raw liver. It must be thoroughly powdered so that the small fishes can take it readily. Dried salmon or a mush are also used as food for the young fry. Milk curd has been found to be very good food. Lamprey Eels ground up and powdered are also used to some extent as food for young salmon. In previous years it was the custom to release the young from the hatcheries soon after the absorption of the yolk sack. At this period a very large percentage of them must have been destroyed by enemies long before they reached the sea. It has been found that the young fry have a much better chance of surviving if held in the hatcheries or in the ponds connected with them until the reach the length of four or five inches. This means holding and feeding them for a year or two after hatching. It makes it much more expensive, but insures a larger degree of success.

143. [Image] Five species of western salmon


	The first slide illustrates the five species of salmon as follows: a. King Salmon, also Quinnat, Chinook, or Tyee. It is the salmon of highest quality and value. The average weight ranges about 22 pounds, ...
	Citation Citation Citation Abstract Copy Title: Five species of western salmon Year: 1925 The first slide illustrates the five species of salmon as follows: a. King Salmon, also Quinnat, Chinook, or Tyee. It is the salmon of highest quality and value. The average weight ranges about 22 pounds, but may reach as high as 70 pounds or even eighty. It is typical of the Columbia River, but is also taken north and south of that stream. b. Red Salmon, or Sockeye. This fish has a place second only to the Chinook, both in quality and commercial value. In weight the average is considerably less than that of the Chinook, but the flesh is bright red and of excellent flavor. This variety is typical of Puget Sound but is taken both north and south of that region. c. Silver Salmon. This is also a splendid food fish. Its flesh varies from pink to red and by many is considered equal in quality to the Red Salmon. The Silver Salmon is typical of the rivers of the state other than the Columbia. During some seasons the Siuslaw, Umpqua and other rivers of the state have large quantities of this species. At such times many car loads of iced salmon are shipped from towns along these rivers. Some are being shipped directly to the Atlantic coast markets. d. "Chum" or "Keta". This variety was called for many years dog salmon and is yet known to many by that name. It was formerly considered a very inferior species and was seldom used either as a fresh product or for canning. The prejudice against it was largely due to the name, and to the pale color of its flesh. The prejudice has been rapidly decreasing since this species has been found to be a really good food fish, and during recent years. It has furnished fully one-fifth of the Pacific coast pack. e. The fifth salmon is known as the Humpback. It is of smaller size than the Dog Salmon, and like the latter is of the white variety, poor food when fresh and of inferior quality when canned. It is little used as a commercial product. Beside these five species of true salmon there is another commonly known as the Steelhead Salmon. It belongs to a different genus from the above mentioned forms but plays a very important part in the fishing industry of the state. It is considered an excellent food fish and is used freely by the canners, often under the name of the true salmon. The Steelhead is really a trout, ascending the rivers to spawn, but returning to the sea again. From a biological point of view, our Pacific Coast salmon are among the most remarkable fishes known; remarkable because so little is known of the fish while in the sea. The greater part of their life is therefore shrouded in mystery. The following facts are, however, well known: Fact 1. That the salmon ascend the rivers to spawn, some species going but a few miles from brackish waters while others travel hundreds of miles from the sea, in fact into the very small streams, pushing as far as fish of this size can swim. Spawning grounds are almost invariably in the cold fresh waters fed from lakes, springs, and mountain snows. Fact 2. During the ascent of the rivers the salmon do not take any food. As a result, their digestive organization becomes shrunken and functionless. Fact 3. The adult salmon after spawning all die. None of them live to get back to the sea. Fact 4. The young hatched in the small streams may in some species make their way down to the sea the same season; in others they remain in fresh water until the next year. Fact 5. A period of years is spent in the ocean, probably from three to five, depending upon the species. During this time practically nothing is known of their habits. Title: Five species of western salmon Year: 1925 The first slide illustrates the five species of salmon as follows: a. King Salmon, also Quinnat, Chinook, or Tyee. It is the salmon of highest quality and value. The average weight ranges about 22 pounds, but may reach as high as 70 pounds or even eighty. It is typical of the Columbia River, but is also taken north and south of that stream. b. Red Salmon, or Sockeye. This fish has a place second only to the Chinook, both in quality and commercial value. In weight the average is considerably less than that of the Chinook, but the flesh is bright red and of excellent flavor. This variety is typical of Puget Sound but is taken both north and south of that region. c. Silver Salmon. This is also a splendid food fish. Its flesh varies from pink to red and by many is considered equal in quality to the Red Salmon. The Silver Salmon is typical of the rivers of the state other than the Columbia. During some seasons the Siuslaw, Umpqua and other rivers of the state have large quantities of this species. At such times many car loads of iced salmon are shipped from towns along these rivers. Some are being shipped directly to the Atlantic coast markets. d. "Chum" or "Keta". This variety was called for many years dog salmon and is yet known to many by that name. It was formerly considered a very inferior species and was seldom used either as a fresh product or for canning. The prejudice against it was largely due to the name, and to the pale color of its flesh. The prejudice has been rapidly decreasing since this species has been found to be a really good food fish, and during recent years. It has furnished fully one-fifth of the Pacific coast pack. e. The fifth salmon is known as the Humpback. It is of smaller size than the Dog Salmon, and like the latter is of the white variety, poor food when fresh and of inferior quality when canned. It is little used as a commercial product. Beside these five species of true salmon there is another commonly known as the Steelhead Salmon. It belongs to a different genus from the above mentioned forms but plays a very important part in the fishing industry of the state. It is considered an excellent food fish and is used freely by the canners, often under the name of the true salmon. The Steelhead is really a trout, ascending the rivers to spawn, but returning to the sea again. From a biological point of view, our Pacific Coast salmon are among the most remarkable fishes known; remarkable because so little is known of the fish while in the sea. The greater part of their life is therefore shrouded in mystery. The following facts are, however, well known: Fact 1. That the salmon ascend the rivers to spawn, some species going but a few miles from brackish waters while others travel hundreds of miles from the sea, in fact into the very small streams, pushing as far as fish of this size can swim. Spawning grounds are almost invariably in the cold fresh waters fed from lakes, springs, and mountain snows. Fact 2. During the ascent of the rivers the salmon do not take any food. As a result, their digestive organization becomes shrunken and functionless. Fact 3. The adult salmon after spawning all die. None of them live to get back to the sea. Fact 4. The young hatched in the small streams may in some species make their way down to the sea the same season; in others they remain in fresh water until the next year. Fact 5. A period of years is spent in the ocean, probably from three to five, depending upon the species. During this time practically nothing is known of their habits.