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Show ' ' ' - -. . ' , ' " y- : 'w ! : & I Rev- William K. Ryan. ; Assistant pastor St. Mary Magdalen's ! cathedral, superintendent Mt. Calvary cemetery, director of seating arrangements arrange-ments for dedication of cathedral, will j be in charge of all outside requirements Aug. 15. Booth Fisheries Co. ! While the catching of same fish as I a -sport appeals to the American peo- j pie as a whole, and more especially to those of the intermountain country, t where the taking of mountain trout is a ; fine art. the fish industry is little con- i sidered by the average person. Here is a business carried on, of course, most extensively on our sea coasts, and also ; to a great extent on our various rivers, and tresh water boJies throughout the country. It is an industry furnishing f employment and means of livelihood to ; thousands of families throughout the V ? land, and one which ranks well up amongst the leading industries of the nation. Being far removed as we are from the various centers of production of fish, the average person thinks little lit-tle of the millions of pounds which are 1: annually taken and shipped to differ-; differ-; ent parts of the country, and the care of this perishable article in its prog-'. prog-'. ress to different markets. I Some 60 years ago Mr. Albert Booth, ) seeing far into the future, conceived J the idea of the possibility of an immense im-mense business in the production and i marketing of fish. How correct his t ideas were may be judged from the i J present standing of the company which i bears his name, the Booth Fisheries company. This company with its 75 j branches, located in various parts of the country, stands head and shoulders above all competitors in its ability to ? produce and market fish in the best possible condition. Starting in a small ' way, experience has from time to time I suggested improvement in methods of ' handling until at the present time the system employed by the Booth Fisheries : company is considered a model of com-..' com-..' pieteness and perfect detail. ; When the extremely perishable nature of fish is considered it may be seen it i has only been by the careful attention to details and a perfect system of caring car-ing for the fish while in transit that it i has been possible to build up a large business in this article of food. A rc-presntetivc of The Intermountain Intermoun-tain Catholic recently called upon the ? local branch of the company for some i information r'-.:arding the company's operations which might be of interest to its readers. From the local manager it was learned that to a large degree the company considers its success due to keeping the company's busine ts with-t with-t 5 In itself. Ey keeping th various de-' de-' ; partments of the business under one head, and each department making for 7 the success or failure of the whole, only i is it possible to get fish to inland mar-I mar-I kets in the fresh condition for which the Booth name stands. The company is at present operating out of Spittle two boats with cold storag? capacity for fish of 200,000 pounds rach. These steamers make regular trips '. 'siting the fishermen located at various points on' the north Pacific coast, and pick up the daily catch from the fishermen's boats. As soon as it is taken on board It is immediately placed in the steamer's steam-er's cold storage rooms. In these rooms the fish is inspected by experts to be sure each fish is in perfectly fresh con- dition. It is then weighed up in boxes of various si2-es and as soon as the steamer arrives at her dock these boxes are transferred to the company's refrigerator re-frigerator cars, which are in readiness to transport the fish to all parts of the country. As soon as the carss are loaded load-ed the fastest limited trains carry them to the different markets. This system of handling has made it possible for the Booth Fisheries company to market mar-ket halibut from the Pacific coast In all principal cities of the United States, and strange as it may seem a number of carloads of halibut are shipped by the company weekly from Seattle to New York and Boston, and there sold in competition with fish produced in the Atlantic. Another and probably better known branch of the company's business Is the sale of oysters, in fact it is in connection con-nection with this delicacy that the company's com-pany's name has become widely known. The company cultivates and has under contract each year many square miles of the choicest oyster land in Chesapeake Chesa-peake bay and Long Island sound. The latter beds are devoted exclusively to the cultivation of the famous Booth's New York Counts, while in Chesapeake bay are raised the Select and Standard oysters on which the company has built a national reputation. All the oysters used for the western trade are packed as soon as they are taken from the shell in hermetically sealed cans, which preserve the natural flavor of the oysters, oys-ters, also protect it from the action of the atmosphere, and any contamination which might result therefrom. For a number of years there has been a tendency ten-dency on the part of a good many dealers deal-ers to handle oysters in bulk, which has enabled them to make cheaper prices, which to the careless purchaser in some I cases has proven an inducement. Since the enactment of the pure food law of June 30, 1906, however, an investigation of the subject of oyster shipments by Secretary Wilson and Dr. Wylle of the Department of Agriculture has proven conclusively that the hermetically sealed can is the pure food way of handling han-dling oysters. Being pioneers in this method of shipping oysters, the Booth : company is naturally elated over the recognition of their system by so eminent emi-nent pure food authority as Dr. Wy-lie. Wy-lie. ."' '? , k : " SX ' S If 1 i r x - r .'-v - ' J ' 1 I . V i i JOHN S. BRANSFORD, llayor of Salt Lake City. - nrTS"Tlicrs'1nrairhc5rl |