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t. OUR FIRST ANNIVERSARY .
With this issue The Alaskan
turns its first milestone of its life.
Conceived through force of neces
sity, in order that the truths about
'Alaska might be published, we en
tered this field. We had not the]
price of a postage stamp; govern
ing directors being scattered, no one
would assume responsibility of pay
ing any debts contracted or even
furnish supplies of any kind. We
went ahead only with the determin
ation to follow instructions of those
who had invested in plant aud
equipment.
Our first job stock was wrapping
paper our first ink, paint and var
nish. The returns from our first
jobs with this ink and paper se
cured for us other stock. With
bare hands and nothing but deter
mination we gavq the beat in us to
the paper and to the community.
We have had many pleasures in
this work in this field; we have
had some sorrow; we have made
some good friends and we have
made some good or bad enemies.
We have set our end to the publish
ing of those things we believed
worth while; we have had at all
times in mind the better develop
ment of our community.
How well we have succeeded is
indicated in a steadily growing sub
scription list; how well our hopes
and aims have carried on may be
guaged from those things which we
have tried to follow.
Of the future we are optomistic.
We announced last fall that we
were here to stay. We are more
strongly entrenched now than at
that time. As to bank accounts
we are not much richer than when
we started but we have had a lot
of worth while experience and we
are better equipped as to stock and
workroom than this time last year.
To those of our friends who sup
ported us we express our appreci
ation; to those who have opposed
us, we give—the same.
AGE EXPERIMENTS AND
GROWTH OF HERRING
TOKEN FROM BERGEN’S
TIDENDE
. mjL i 9 \ * -^bL. Ka /.
Translated from the Norwegian by
Rev. S. Sydness.
(Continued from last week.)
By examining the figures that
proves the age division of the older
herring, it ia possible to draw sev
eral very important conclusions.
This may be done without going in
to pains taking care regarding the
observations made. In fact, it Is
possible, since we have to leave
mathematics out. However, the
following is evident
1. The supply of herring varies,
some years the “spouts” (frye) are
more numerous than other years.
2. One single rich supply, may
for a number of years, be of much
greater importance for size of the
whole supply, than all the other
years’ frye put together.
3. The size of the supply may
vary a great deal from year to
year, in some years there may be
more full grown herring than oth
er years.
4. Those years when the supply
of frye are very large, are pro
portionately very rare. The ma
terial before us allows us twenty
five years breed; and out of these
only four or flva rich supplies and
poaslbly two only have (been of the
same size as the great year of
1904.
These facts placed before ns,
must play a big role when one triea
to get an understanding as to the
causes of the question Why the
herring fisheries gives each a variety
of results. It IB Impossible that
It ban be of no Importance that one
years’ supply Is twenty to thirty
times as large of one certain kind
of herring than another year.
In the seasons place, these re
markable as well as great diver
ences of frye supply demands a ra
tional explanation, that It may en
able a person to tell, before a cer
tain years’ supply of frye, may be
medium or poor. The Norwegian
ocean examinations has a big and
also difficult problem to solve in
this particular line. And to rea
son that there are many hypotheses.
However, it is left for the future
to solve. We are only at the begin
ning, a lot of work lies ahead of
us.
So far as the connection between
these changes of the herring sup
ply and of the catch of the fisher
men, it lies outside the scope of
this article. But as a passage or
bridge to the examination of the
younger herring, may this question
only be touched.
To begin with, it might seem
plausible that these changes in the
yearly supply of frye would have
great and also closely noticeable ef
fect on the fishing of the young
herring. The so-called “smaasild”
consist only of two classes.: first and
second year. Likewise the “fet
sild” consists of a few classes., on
ly third, fourth, fifth and sixth
j years. According to this we would
j expect that the great differences of
, the supply frye would make itself
| especially felt rather than that
which is put together by many
I years’ supply of herring.
In a way this is also true. Yet
the connection as well as the de
i pendence is not quite as simple as
I this supposition would suggest. The
! statistics shows that the quantity
1 of “smaasild” and “fetsild’ varies
i •
greatly from year to year. A catch
of half a million hectoliter smaa
sild and a similar quantity fetsild,
the statistics calls a fair season.
We have since 1902 the year when
this work was begun, three differ
ent years that stand out. Over a
million hectoliter were taken up in
| 1909; 1.1 million hectoliter fet
jsild in 1914; 1.1 million hectoliter
I smaasild and in 1919, 1.1 millions
| hectoliter.
j The investigations have proven
i that the rich supply from 1914 con
! tributed a great deal to the excel
i. lent result of “fetsildfiske” of
11909; and it is more than possible
! that the rich supply of frye of 1913
! 1918 are responsible for the splen
I did catch of 1914 and 1919 re
jspectively. However, at present
f there is not enough material from
the observations to prove the as- i
sumption.
However, the conclusion is cor- >
rect. In the first place the greatest j
amount of what in the statistics is!
called “smaaslld” are between one j
and two year; and the class of j
1913 were of that age; likewise the
classes of 1914-1918 and 1919.
Even though there is 3uch a con
nection, and in some cases even
seen, nevertheless on the otherside
there are many exceptions, and the
connection is quite intricate. These
are facts—no large quantities of
small herring for 1905 and 1906.
Yet there must have been a collos
al amount of it in the sea. The
classes of 1904 and likewise of
1918 gave no occasion for a good
“fetsild” season in 1920 and 1921;
when its individuals were respect
ive “smaasild” and fetsild of a bet
I ter quality. For these years the ob
i servations are good and conclusive,
j So we know that.
Thereby have we entered into the!
#
Western hospitality
always offers its best .
• •
Genuineness! That’s what has
made western hospitality famous.
And how wonderfully it’s ex
pressed in a cup of Hills Bros.
Coffee! Every delectable sip—
every steaming cup proves to the
drinker that its goodness is ever
present to greet his taste.
The matchless aroma—the rare
» flavor of Hills Bros. Coffee is due
to Controlled Roasting—Hills
Bros.’ patented process of roast
ing a few pounds at a time in an
even temperature. Never is Hills
Bros. Coffee roasted in bulk—
the ordinary method that causes
variations in flavor and goodness.
Wherever you go in the West
Hills Bros Coffee
you can buy Hills Bros. Coffee,
Ask for it by name and look for
the Arab on the can. Mail the
coupon above for your free copy
of our illustrated booklet—“The
Art of Entertaining.”
Fresh from
the original
vacuum
pack. Easily
opened, with
a key.
HILLS BROS COFFEE
• i
A
Quality
and
Quantity
For less at
The
Modern Grocery
Buy at Star Bakery and Save Mo • /
Freah Doughnuts, Cup Cakes, { ooK
and Cinnamon Rolls
Always on Hand Fresh
STAR BAKERY
AMERICA FIRST arrives in Pe
tersburg Friday morning, leaving
for Juneau via Kake and way porta
about noon.
HAHOW TRANSPORTATION
COMPANY
JAC0B1TZ TAXI
DAY & NIGHT SERVICE
Stand at Arctic Hotel
Phone 35
ALASKA CAFE
George Kim, Proprietor
Meals at aii Hours
Good Services, Fair Prices
We Solicit Your Trade
When in Town Stop at
ARCTIC HOTEL
First Class Rooms
Reasonable Rates
CARL ROGER, Pro.
o m o n§
Home Service Mending
of Laundered Goods
We give full value for your
money.
H.OYAMA, pro.
11 Sanitary Market |
A Roast you’ll like
iji The Very Choicest Beef I:
Mutton and Pork
jj Vegetable in Season |
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Dr. Goddard, Pro.
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