J. PISCICULTURE AND THE FISHERIES. 455 



in nets, or in any seals of Avhich the claimants shall have 

 abandoned the search, or which they shall have neglected or 

 refused at any one time to take on board. 



The inquiries prosecuted by the Committee of the Legisla- 

 ture previous to the framing of this act elicited some inter- 

 esting facts in regard to the natural history of seals. It was 

 generally considered by those engaged in the seal-fishery 

 that the number of male seals, at birth, exceeds that of the 

 females, by at least three to one, and one witness expressed 

 his belief that among old seals there are at least twenty 

 males to one female. The number of young at birth rare- 

 ly exceeds one, twins being quite exceptional. The male 

 seal, it is said, manifests no particular care or attention for 

 its offspring, Avhich will be defended by the mother when 

 abandoned by the father. jSt. Johti's Semi-ioeeJcly Chronicle^ 

 April 29, 1872. 



FISH INSPECTION LAW OF CANADA. 



A very thorough and exhaustive fish inspection law has 

 lately been passed by the Dominion Parliament, which con- 

 tains many provisions which, in the opinion of some, might 

 be introduced to advantage in the United States. The in- 

 spectors of fish are required to produce the proper branding- 

 irons, which shall be applied in their immediate presence and 

 sight. They are also to see that all kinds of pickled or salt- 

 ed fish have been well preserved, and are free from taint, 

 rust, saltburn, oil, or damage of any kind, and all fish or oil 

 must be packed properly in vessels of specified character and 

 dimensions. The inspection is to be compulsory in all the 

 provinces except Manitoba and British Columbia ; and the 

 exposure to sale of any pickled fish, without inspection, ren- 

 ders the holder liable to a penalty of %o on each package, be- 

 sides the forfeiture of the goods. 



In regard to salmon, "No. 1" is to consist of the largest, 

 best, and choicest kinds, well split, with the blood w^ell washed 

 out before being salted, and in every respect free from taint 

 or damaGfe. "Xo. 2" is to embrace the best salmon that re- 

 main after the selection of "No. 1," and must be also well 

 cured and free from damao-e. " No. 3 " consists of what re- 

 mains after the selection of the first two qualities, and must 

 also be good fish, free from damage. 



