Our holdings include hundreds of glass and film negatives/transparencies that we've scanned ourselves; in addition, many other photos on this site were extracted from reference images (high-resolution tiffs) in the Library of Congress research archive. (To query the database click here.) They are adjusted, restored and reworked by your webmaster in accordance with his aesthetic sensibilities before being downsized and turned into the jpegs you see here. All of these images (including "derivative works") are protected by copyright laws of the United States and other jurisdictions and may not be sold, reproduced or otherwise used for commercial purposes without permission.
Vintage photos of:
A time-honored tradition: the ritual dismemberment of the Thanksgiving turkey, performed by my father in, yes, the Salmon Kitchen. Shortly after I took this bounce-flash Vericolor negative, the remains were conducted to the dining room, where they fulfilled their destiny at the hands and mouths of eight eager celebrants. Sic transit gloria meleagris.
December 4, 1937. Washington, D.C. "Miss Jessie Lamb demonstrates correct way to bake turkey. In this very scientific kitchen each bird is weighed before it goes into the oven as a difference in weight demands a change in cooking time." Happy Thanksgiving from Shorpy! Harris & Ewing glass negative. View full size.
December 4, 1937. Washington, D.C. "Note to housewives: your turkey-baking troubles will be over and the bird you serve for dinner this yuletide will be tender, juicy and flavorsome if you follow the method used by the expert cooks at the Bureau of Economics, U.S. Department of Agriculture. Continual testing and experimenting with various recipes has taught Uncle Sam's cooks that many a prize bird has become a 'ham' when improperly prepared. The best recipe so far discovered by the Bureau of Economics is demonstrated in the following set of pictures, made under the supervision of Miss Lucy Alexander, Chief Cooking Specialist. Miss Alexander, a graduate of Vassar and the University of Illinois, has been on her present job for 11 years. Mrs. Jessie Lamb, Assistant Cook, is stuffing the turkey under her watchful eye. The turkeys on the table will go into the ovens at regular intervals, and be tasted and judged by a group of experts who are determining which diet and feeding program will produce the best flavored meat." Harris & Ewing Collection glass negative. View full size.