453 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



" Mess Mackerel" is to include the best and fattest mack- 

 erel, well cured, and such as measure not less than 14 inches 

 from the extremity of the head to the crotch of the tail, and 

 must have the heads and tails taken oiF. "Extra No. 1" are 

 the same as "Mess," with the heads and t?ils left on. "No. 

 1" must also be of the best class of fish, but need not meas- 

 ure more than 13 inches. "No. 2" are the best that remain 

 after the selection of the above classes. "LarQ;e No. 3" must 

 be 13 inches long; "No. 3," 11 inches. 



All o-ood-lookinsc mackerel under 11 inches must be brand- 

 ed " Small Spring," or " Small Fall," while all sunburned or 

 rao-o-ed mackerel, of whatever class, and not otherwise defect- 

 ive, are to be branded " No. 4." 



"No. 1" of herrings, gaspereaux, and alewives, comprise 

 the largest and best fish ; the best of the remainder are to be 

 marked "No. 2." Undersized herrings are to be "No. 3," 

 with the addition of the word " small." Kipped herrings are 

 branded "Split;" gibbed herrings, branded "Gibbed;" her- 

 rings not ripped or gibbed, branded "Round;" and spring- 

 caught herrings, branded " Spring." 



The best smoked herrings are to branded " No. 1," and the 

 130orer ones "No. 2 ;" but no fish shall be passed or branded 

 unless good, and properly packed; and, if in boxes, these 

 are to be 18 inches long, 9 inches jbroad, and 18 inches deep, 

 well nailed, with smooth tops or covers, the tops and bot- 

 toms to be at least half an inch thick, and the ends three 

 quarters of an inch. Tainted, burned, scorched, and badly 

 smoked herring shall be considered " refuse," and be so brand- 

 ed. A classification into " No. 1" and " No. 2," similar to that 

 required for salmon, is to be applied to sea-trout, lake and 

 salmon trout, and whitefish. 



Green cod-fish in barrels, to be classed as "No. 1," must 

 consist of the best fish, and measure at least 15 inches to the 

 crotch of the tail. Any other kinds of fish, not enumerated, 

 must be branded according to their character, and properly 

 classified. Each tierce is to consist of 300 lbs. ; half-tierce, of 

 150 lbs. ; barrel, of 200 lbs. ; half-barrel, of 100 lbs. ; quintal, 

 of 100 lbs. ; draft, of 200 lbs. ; box of herrings, of 25 lbs. ; to 

 be clear avoirdupois, exclusive of salt and pickle. 



Due instructions are given in regard to the branding of 

 whale and seal oil "Pale" being "No. 1," "Straw" "No. 2," 



