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The Green caldron - University Library

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14 <strong>The</strong> <strong>Green</strong> Caldron<br />

protective rubber outfits. <strong>The</strong>y rapidly curl the salmon and stuff each can<br />

with the rich red-orange sections. <strong>The</strong>ir hands fly from one can to the next<br />

as they carefully pack stacks of tin cans with fresh salmon. Since each can<br />

must weigh no more than eight ounces, every girl checks the weight of the<br />

cans she packs. At the end of the lines of "stuffers" a "checker" reweighs every<br />

can on accurate scales. A salt vat spits two tablespoons of crystallized salt<br />

into every can, and another machine stamps on the lids as the cans whirl by.<br />

<strong>The</strong> canned salmon are now ready to be cooked and packaged. Teams of<br />

men and boys force open the huge oven and stand back while thick billows<br />

of steam rush out into the room. <strong>The</strong>y then shove the racks of canned<br />

salmon into the ovens and bolt the doors. After two and a half hours of<br />

baking, the salmon are removed from the ovens, cooled, and sent to the<br />

packaging building to be labeled and boxed.<br />

Tractor-type lifts dart back and forth from the cannery to the warehouse<br />

carrying the racks of hot salmon to be labeled and boxed. <strong>The</strong> cans are<br />

placed on a roller track. First they roll over a glue solution and then over<br />

the labels. After the cans have been labeled, they are shoved into boxes and<br />

loaded on the trucks which rush them off to the supermarkets.<br />

All through the summer months the cannery hums with activity as tons<br />

of chinook, chum, and pink salmon are canned and rushed off to distant<br />

supermarkets for sale. <strong>The</strong> canners wait anxiously for the first catch of<br />

fish to be brought in by the commercial fishermen who scan the ocean in<br />

search of the large schools of salmon returning from their breeding places<br />

in the mountain streams. <strong>The</strong> can that the shopper picks up in the grocery<br />

store represents a small fraction of the tremendous salmon industry.<br />

I<br />

<strong>The</strong> Teacher<br />

Ruth Gembicki<br />

Rhetoric 101, <strong>The</strong>me 3<br />

CAN STILL SEE HER NOW, SKITTERING ACROSS THE<br />

worn, dusty playground, dead brown leaves swirling about her feet.<br />

Miss Carrington, my fifth grade teacher, was like a leaf herself in many<br />

ways. She was tall and thin, a bony thinness which made her grotesque but<br />

somehow exciting and strange. Her hands were caricatures of leaves, with<br />

veins rising distinctly beneath yellowish, mottled skin that looked dry and<br />

powdery. Her hair was brown and looked dusty, and there was always a<br />

scent about her which was the result of a combination of smoke, chalk dust,<br />

and respect.<br />

For we students did respect her. In Oklahoma, where poor facilities and<br />

worse salaries resulted in the worst kind of teachers, she was an exception.<br />

Miss Carrington had a scratchy, monotone voice that would have put the

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