Photograph by Curtis & Miller 

 A RETORT WHICH COOKS TWO THOUSAND CANS OF SALMON AT A TIME 



Here they are given the final cooking under steam pressure. While large quantities of 

 salmon are sold in a fresh, salted, or smoked condition, by far the major part of the catch is 

 canned. In 1915 the pack of canned salmon in Alaska and the Pacific States exceeded 

 6,500,000 cases of 48 one-pound cans, valued at $30,000,000. 



volving on the fishery service of the 

 United States and of the various States 

 is to make known the possibilities of 

 private pond culture and to provide the 

 necessary stocks of fishes suitable for 

 different waters in different parts of the 

 country. 



The ample experience of private fish 

 culturists in all parts of the country con- 



firms the opinion often expressed by na- 

 tional and State fishery officials, that 

 under given conditions aquiculture may 

 be more profitable than agriculture ; that 

 an acre of the best water may yield larger 

 returns than an acre of the best land, and 

 that food supplies of untold volume and 

 value may be expected from what are 

 now unused waters. 



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