Latest statistics indicate that Oregon stands tenth among the states in the number of sheep on its farms and ranges, with a total of 1,916,000 to its credit. Texas ranks first in the United States in sheep production.
Western Oregon has one of the finest dairy sections of the world. Tillamook cheese and Coos County butter are almost as famous as Hood River Apples. The report of the State Dairy and food commissioner for 1935 shows that 29,408 patrons furnished cream or milk to creameries, cheese factories, milk condenseries and cottage cheese factories. The amount of butter fat used by creameries was over 31 million pounds. It is an interesting fact that while there has been a decided decrease in the number of dairy cows in Oregon since 1920 there has been a large increase in the amount of butter and cheese produced.
A cattle census, dated Jan. 1, 1936, shows the sum total of beef cattle for Oregon to be 927,977. An estimate a year later indicated a decrease of about three per cent in this number. Even this number would reproduce many scenes like the one shown here.
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.
