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CONTENTdm, along with all of OCLC's services, will be down approximately 15 hours for a system upgrade. This will occur from 9:00pm PST on Friday, January 2, to around noon on Saturday, January 3.


Iron retort--Here the fish sealed in cans, are cooked for an hour and fifteen minutes at 240 degrees F., with a steam pressure of 15 lbs. to the square inch. After this final cooking, the canned sockeye is taken directly to the warehouse

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