Category:United States photographs taken on 1938-10-27

Media in category "United States photographs taken on 1938-10-27"

The following 12 files are in this category, out of 12 total.

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  'Navy Day' Washington, D.C., Oct. 27. General view of the thousands that visited the Washington Navy Yard and looked the workings of the Navy over, 10-27-38 LCCN2016874233.jpg 10,080 × 8,095; 9.2 MB
  
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  'Navy Day' Washington, D.C., Oct. 27. General view of the thousands that visited the Washington Navy Yard and looked the workings of the Navy over, 10-27-38 LCCN2016874233.tif 10,080 × 8,095; 155.66 MB
  
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  Hams now aged in 6 to 10 weeks. College Park, Md. Oct. 27. No longer is it necessary to age ham a year or so to obtain that sharp, pungent, cheesy flavor in the lean meat, so characteristic LCCN2016878112.jpg 8,120 × 10,029; 9.87 MB
  
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  Hams now aged in 6 to 10 weeks. College Park, Md. Oct. 27. No longer is it necessary to age ham a year or so to obtain that sharp, pungent, cheesy flavor in the lean meat, so characteristic LCCN2016878112.tif 8,120 × 10,029; 155.35 MB
  
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  Hams. 5. The finished products. Miss Ruby Brenahan is allowed to inhale the aroma from the quickly aged ham held in the hand of Mr. Carroll LCCN2016863052.jpg 10,072 × 8,069; 9.29 MB
  
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  Hams. 5. The finished products. Miss Ruby Brenahan is allowed to inhale the aroma from the quickly aged ham held in the hand of Mr. Carroll LCCN2016863052.tif 10,072 × 8,069; 155.03 MB
  
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  Hams. From time to time the hams are taken from the incubator by Mr. Carroll and weighed to checked the shrinkage caused during the aging process LCCN2016878116.jpg 8,112 × 10,004; 9.1 MB
  
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  Hams. From time to time the hams are taken from the incubator by Mr. Carroll and weighed to checked the shrinkage caused during the aging process LCCN2016878116.tif 8,112 × 10,004; 154.81 MB
  
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  Hams. Mr. Carroll then rubs the cured ham in a mixture of salt, brown sugar, and saltpeter before it is smoked LCCN2016878113.jpg 8,112 × 10,021; 9.32 MB
  
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  Hams. Mr. Carroll then rubs the cured ham in a mixture of salt, brown sugar, and saltpeter before it is smoked LCCN2016878113.tif 8,112 × 10,021; 155.07 MB
  
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  Hams. Placing the ham in the incubator, Mr. Carroll sets the heat at the required temperature for the aging LCCN2016878115.jpg 10,046 × 8,087; 8.91 MB
  
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  Hams. Placing the ham in the incubator, Mr. Carroll sets the heat at the required temperature for the aging LCCN2016878115.tif 10,046 × 8,087; 154.98 MB