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• 1. [Image] Roast Beef Experiment

  	Mary Louise Armstrong (with knife) demonstrates differences between roast beef cooked at two different oven temperatures, circa 1945. Probably a demonstration by the Live Stock and Meat Board.
  	Citation × Citation Citation Abstract Copy Title: Roast Beef Experiment Year: 1945 Mary Louise Armstrong (with knife) demonstrates differences between roast beef cooked at two different oven temperatures, circa 1945. Probably a demonstration by the Live Stock and Meat Board. Title: Roast Beef Experiment Year: 1945 Mary Louise Armstrong (with knife) demonstrates differences between roast beef cooked at two different oven temperatures, circa 1945. Probably a demonstration by the Live Stock and Meat Board. Close

• 2. [Image] OSU Antarctic Station

  	OSU oceanographers studied Antarctic under-ice water temperature, currents and salinity as part of a National Science Foundation research grant. The four-member team lived in one of the ten feet by twelve ...
  	Citation × Citation Citation Abstract Copy Title: OSU Antarctic Station Year: 1974 OSU oceanographers studied Antarctic under-ice water temperature, currents and salinity as part of a National Science Foundation research grant. The four-member team lived in one of the ten feet by twelve feet huts in the photo; the other served as their workspace. In September and October 1974, the crew experienced air temperatures with a wind chill of more than minus 100 degrees Fahrenheit. This photo first appeared in the January 1975 Oregon Stater. Title: OSU Antarctic Station Year: 1974 OSU oceanographers studied Antarctic under-ice water temperature, currents and salinity as part of a National Science Foundation research grant. The four-member team lived in one of the ten feet by twelve feet huts in the photo; the other served as their workspace. In September and October 1974, the crew experienced air temperatures with a wind chill of more than minus 100 degrees Fahrenheit. This photo first appeared in the January 1975 Oregon Stater. Close

• 3. [Image] Snow scene with Fairbanks Hall, 1919

  	This image shows Cauthorn Hall (now Fairbanks Hall) in the snow during the December 21, 1919 storm in which Corvallis received 22 inches of snow and recorded an all-time low temperature of -14 degrees ...
  	Citation × Citation Citation Abstract Copy Title: Snow scene with Fairbanks Hall, 1919 Author: Evans, Alice Kidder; Kidder, Andrew B. Year: 1919 This image shows Cauthorn Hall (now Fairbanks Hall) in the snow during the December 21, 1919 storm in which Corvallis received 22 inches of snow and recorded an all-time low temperature of -14 degrees F. Title: Snow scene with Fairbanks Hall, 1919 Author: Evans, Alice Kidder; Kidder, Andrew B. Year: 1919 This image shows Cauthorn Hall (now Fairbanks Hall) in the snow during the December 21, 1919 storm in which Corvallis received 22 inches of snow and recorded an all-time low temperature of -14 degrees F. Close

• 4. [Image] Best trout stream and trout surveys

  	Two manuscripts are featured in this document. The first discusses how the Deschutes River is an ideal place for trout, not only for sport but for the fish to inhabit. The river benefits from the lack ...
  	Citation × Citation Citation Abstract Copy Title: Best trout stream and trout surveys Author: Finley, William L. (William Lovell), 1876-1953 Year: 1935 Two manuscripts are featured in this document. The first discusses how the Deschutes River is an ideal place for trout, not only for sport but for the fish to inhabit. The river benefits from the lack of silt in the water and protection from dumping pollutants. Also due to a lack of a paved road, access is limited to the area. The second manuscript discusses the importance of conducting surveys that determine what makes a place suitable for a fish to inhabit. Factors such as what are the food sources and water temperature are to be considered. The writer makes the point that one cannot gauge from mere visual observation the amount of fish in any given stream. To truly determine the population, in depth surveys must be done. Title: Best trout stream and trout surveys Author: Finley, William L. (William Lovell), 1876-1953 Year: 1935 Two manuscripts are featured in this document. The first discusses how the Deschutes River is an ideal place for trout, not only for sport but for the fish to inhabit. The river benefits from the lack of silt in the water and protection from dumping pollutants. Also due to a lack of a paved road, access is limited to the area. The second manuscript discusses the importance of conducting surveys that determine what makes a place suitable for a fish to inhabit. Factors such as what are the food sources and water temperature are to be considered. The writer makes the point that one cannot gauge from mere visual observation the amount of fish in any given stream. To truly determine the population, in depth surveys must be done. Close

• 5. [Image] Snow field, Mt. Rainier

  	Image Description from historic lecture booklet: "Where snow endures from year to year over any considerable area, it constitutes a snow-field. Snow-fields occur in mountains in nearly all latitudes. The ...
  	Citation × Citation Citation Abstract Copy Title: Snow field, Mt. Rainier Year: 1915 Image Description from historic lecture booklet: "Where snow endures from year to year over any considerable area, it constitutes a snow-field. Snow-fields occur in mountains in nearly all latitudes. The snow-line in the mountains is the line above which the snow is not all melted in summer. Its position is influenced by several conditions, one of which is temperature. Another is the amount of snowfall." Title: Snow field, Mt. Rainier Year: 1915 Image Description from historic lecture booklet: "Where snow endures from year to year over any considerable area, it constitutes a snow-field. Snow-fields occur in mountains in nearly all latitudes. The snow-line in the mountains is the line above which the snow is not all melted in summer. Its position is influenced by several conditions, one of which is temperature. Another is the amount of snowfall." Close

• 6. [Image] Arlington, Ore. Jan. 12, 1909, 20 below zero. Columbia River Frozen over, The first time in 24 years.

  	A view of the Columbia River shore at Arlington, Oregon, on January 12, 1909. The Columbia River is frozen. In the foreground is the white riverbank, with a large boulder to the left. Near the shore on ...
  	Citation × Citation Citation Abstract Copy Title: Arlington, Ore. Jan. 12, 1909, 20 below zero. Columbia River Frozen over, The first time in 24 years. A view of the Columbia River shore at Arlington, Oregon, on January 12, 1909. The Columbia River is frozen. In the foreground is the white riverbank, with a large boulder to the left. Near the shore on the right of the photo is a pier, with a sailboat at its end. In the center we see a stern-wheeler. A long rope leads out from it and is coiled on the frozen river. A group of five men stand nearby, close to a rectangular area of water that has been freed of ice. Their attention is on a sixth man who is standing in a rowboat pushing at the ice with a long pole. One of the group on the river also carries a long pole. The writing on the photograph says the temperature is 20 below zero and the first time in 24 years the river had frozen over. Title: Arlington, Ore. Jan. 12, 1909, 20 below zero. Columbia River Frozen over, The first time in 24 years. A view of the Columbia River shore at Arlington, Oregon, on January 12, 1909. The Columbia River is frozen. In the foreground is the white riverbank, with a large boulder to the left. Near the shore on the right of the photo is a pier, with a sailboat at its end. In the center we see a stern-wheeler. A long rope leads out from it and is coiled on the frozen river. A group of five men stand nearby, close to a rectangular area of water that has been freed of ice. Their attention is on a sixth man who is standing in a rowboat pushing at the ice with a long pole. One of the group on the river also carries a long pole. The writing on the photograph says the temperature is 20 below zero and the first time in 24 years the river had frozen over. Close

• 7. [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. Close

• 8. [Image] OIMB slide 5209

  	daily temperature and salinity chart for Charleston
  	Citation × Citation Citation Abstract Copy Title: OIMB slide 5209 Author: unknown Year: 1972 daily temperature and salinity chart for Charleston Title: OIMB slide 5209 Author: unknown Year: 1972 daily temperature and salinity chart for Charleston Close

• 9. [Image] Interior of a salmon canning establishment, Astoria, Oregon

  	This shows the actual canning. Women are largely employed in the canneries for this particular part of the work. They become very skillful and are able to make very good wages, the sum usually depending ...
  	Citation × Citation Citation Abstract Copy Title: Interior of a salmon canning establishment, Astoria, Oregon Year: 1925 This shows the actual canning. Women are largely employed in the canneries for this particular part of the work. They become very skillful and are able to make very good wages, the sum usually depending upon the number of crates they are able to fill per day. Tests for weight are made while the cans are being filled and if any are found under weight they must be refilled. The lidding process follows. Some years ago the lids were placed by hand, then the cans run over a belt through a machine which soldered the lids. In late years most of the canneries have been provided with a new machine which entirely eliminates the soldering process. The lids are placed and crimped on automatically by one stroke of this machine. It is a most remarkable labor saving device, doing the work much more quickly and efficiently than the old soldering method. The cans are then stacked in crates and placed in a retort heated to the proper temperature. This drives the excess water and gases from the flesh, but the temperature is not hot enough to drive off the rich oils. The lids are then punctured and after the water and gas are freed the small holes are soldered and the cans again placed in a retort and the cooking process takes place. After cooking, the cans are cooled and stacked in the warehouse to await the lacquering, labeling and boxing for shipment. Title: Interior of a salmon canning establishment, Astoria, Oregon Year: 1925 This shows the actual canning. Women are largely employed in the canneries for this particular part of the work. They become very skillful and are able to make very good wages, the sum usually depending upon the number of crates they are able to fill per day. Tests for weight are made while the cans are being filled and if any are found under weight they must be refilled. The lidding process follows. Some years ago the lids were placed by hand, then the cans run over a belt through a machine which soldered the lids. In late years most of the canneries have been provided with a new machine which entirely eliminates the soldering process. The lids are placed and crimped on automatically by one stroke of this machine. It is a most remarkable labor saving device, doing the work much more quickly and efficiently than the old soldering method. The cans are then stacked in crates and placed in a retort heated to the proper temperature. This drives the excess water and gases from the flesh, but the temperature is not hot enough to drive off the rich oils. The lids are then punctured and after the water and gas are freed the small holes are soldered and the cans again placed in a retort and the cooking process takes place. After cooking, the cans are cooled and stacked in the warehouse to await the lacquering, labeling and boxing for shipment. Close

• 10. [Image] Arlington, Ore. Jan. 12, 1909, 20 below zero. Columbia River Frozen over, The first time in 24 years.

  	A view of the Columbia River shore at Arlington, Oregon, on January 12, 1909. The Columbia River is frozen. In the foreground is the white riverbank, with a large boulder to the left. Near the shore on ...
  	Citation × Citation Citation Abstract Copy Title: Arlington, Ore. Jan. 12, 1909, 20 below zero. Columbia River Frozen over, The first time in 24 years. A view of the Columbia River shore at Arlington, Oregon, on January 12, 1909. The Columbia River is frozen. In the foreground is the white riverbank, with a large boulder to the left. Near the shore on the right of the photo is a pier, with a sailboat at its end. In the center we see a stern-wheeler. A long rope leads out from it and is coiled on the frozen river. A group of five men stand nearby, close to a rectangular area of water that has been freed of ice. Their attention is on a sixth man who is standing in a rowboat pushing at the ice with a long pole. One of the group on the river also carries a long pole. The writing on the photograph says the temperature is 20 below zero and the first time in 24 years the river had frozen over. Title: Arlington, Ore. Jan. 12, 1909, 20 below zero. Columbia River Frozen over, The first time in 24 years. A view of the Columbia River shore at Arlington, Oregon, on January 12, 1909. The Columbia River is frozen. In the foreground is the white riverbank, with a large boulder to the left. Near the shore on the right of the photo is a pier, with a sailboat at its end. In the center we see a stern-wheeler. A long rope leads out from it and is coiled on the frozen river. A group of five men stand nearby, close to a rectangular area of water that has been freed of ice. Their attention is on a sixth man who is standing in a rowboat pushing at the ice with a long pole. One of the group on the river also carries a long pole. The writing on the photograph says the temperature is 20 below zero and the first time in 24 years the river had frozen over. Close