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    Mr. J. Kelley, an intimate friend of the late Louis C. Webber, informs us that we were in error in stating that Webber, who in THE ASTORIAN report­ed drowned on Thursday last, was a German. He informs us that Webber was born in Baltimore, was of Irish descent, and a shoemaker by trade. He has lived a long time in Portland and wore on his vest to his death, a badge of his mem­bership in Wallarnet engine company No. 1, of Portland. Webber was lately working at his trade in Leinenweber and Co.'s boot and shoe factory at...

A DREADFUL ACCIDENT - Sept. 9, 1891 DMA One of those dreadful occurrences which shock an entire community, took place in the upper part of town yesterday evening, resulting in the death of lit­tle Hazel Hanthorn, aged 6, daughter of Mr. and Mrs. J.O. Hanthorn, and Charles Strom, a well known resident of the city.  About 6 o'clock yesterday evening, Mr. Strom was engaged in building a boat in the cannery formerly occupied by W.D. Smith, and little Hazel, the pet and pride of the household was playing around the premises. There were holes in the floor and through one...

The Grand River in southern Michigan has been my home river for more than 50 years. I still have vivid memories of ped­aling my bicycle as a young boy to the Red Cedar River, a major tributary to the Grand that was less than a mile from my parent's house.    Wild 16-pound steelhead with deformed back.        When I was 11 a smallmouth bass of very large proportions for a river bass grabbed my night crawler rigged on a harness. After what seemed to be an eternity, I wrestled the bronze fish onto the bank. That smallmouth...

          Sweet & Simple Smoking Salmon Recipe  Ingredients: 2 quarts water 2 cups brown sugar 1 cup rock salt 2 tablespoons granulated garlic 3 tablespoons Tabasco sauce Instructions: Mix the ingredients Submerge fish in brine skin side down on the bottom layer, meat side down on the next layer. Repeat layering skin to skin, meat to meat. Place a weighted plate on top of the fish to fully submerge all fillets. Soak fish in brine 8-12 hours or overnight in the refrigerator. Remove fish from brine and place in smoker Smoke to desired texture. Cooking time...

  Ingredients: 1/2 pound salmon fillet, skin left on 2 tablespoons sour cream or Greek yogurt 2 teaspoons chopped fresh dill or 1 tsp dried dill 1 teaspoon lemon zest 1 teaspoon sugar (optional) 1/4 teaspoon granulated onion 1/4 teaspoon salt 1/4 teaspoon white pepper Lemon slices In a small bowl, mix sour cream or Greek yogurt, dill, zest, sugar, onion, salt, pepper until thoroughly combined. On a large double layer of foil, place about 2 cups smoker chips/chunks.  Poke 5 holes with a sharp knife under chips/chunks. Place salmon, skin side down, on chips/chunks. Spread creamy mixture on salmon...