204 U. S. BUREAU OF FISHERIES 



SEC. 75. FOOD KEPT IN COLD STORAGE NOT TO BE SOLD WITHOUT REPRESENTING 

 THE FACT OP SUCH STORAGE 



It shall be a violation of the provisions of this article to sell any article or 

 articles of food that have been kept in cold storage or refrigeration without rep- 

 resenting the same to have been so kept. 



CONTAINERS 



There are no standard containers for fisti transported to and from 

 the salt-water fish market of New York City, although boxes pre- 

 dominate for shipments received from the more remote sections, 

 ranging from the 10, 15, and 25 pound North American smelt box to 

 the large 200 and 300 pound North Pacific halibut box and the 500- 

 pound Boston codfish box. 



With the exception of the large outsize shrimp barrel, having a 

 capacity of only about 150 pounds of shrimp, due to the large amount 

 of ice required to keep the products fresh m transit from the South, 

 consignments from the Middle Atlantic and South Atlantic usually 

 arrive in standard-size sugar and flour barrels having an approximate 

 capacity of 200 pounds. There are numbers of freezing plants along 

 the New Jersey coast that sliip their frozen fish in more or less stand- 

 ard-size boxes. Live crabs and lobsters are received in ordinary slat 

 barrels with a net weight of about 100 to 125 pounds. Scallops are 

 received in tubs weighing about 45 to 60 pounds. Soft crabs are 

 received in the Chesapeake crab box, which is known to the trade 

 as a "crab trunk," so called because of its several layers of trays. 

 Shell clams and oysters are received in sacks with a capacity of 

 about 90 pounds and barrels with a capacity of 270 to 300 pounds. 

 Live fish are received in carload lots in specially constructed aerated 

 tank cars. Live eels are brought in barges down the Erie Canal 

 and Hudson River in the month of December for the holiday trade. 



The lake fish usually are received by the fresh-water market in 

 boxes such as the common 100-pound size, known as the "Lake Erie 

 box," the 150-pound size, and also the especially constructed 140 and 

 175 pound sizes with handles. 



The local wholesalers, especially those in the salt-water fish trade, 

 express their desire for the adoption of standard boxes for the ship- 

 ment of products received in their market. At present, with the 

 Eroducts arriving in containers of all sizes and descriptions, the 

 andling of the fish is difficult and necessitates delays. 



For shipment of the smaller varieties of fish, such as pike, cisco, 

 flounder, and similar varieties, the 100-pound box is suggested; the 

 140-pound box for varieties of medium size, such as the salmon and 

 shad ; and the 200 to 300 pound boxes for halibut. A box of larger 

 size is cumbersome to handle. The smaller and medium sizes should 

 be equipped with handles extending not more than 4 inches over each 

 end. Each container should provide for the proper amount of fish, 

 with sufficient space remaining for snow or ice to msure preservation 

 en route. 



From a selling standpoint the contents of such containers will 

 represent a standard net weight for each class of fishery product. 

 The contents could then be sold by the container (as is done now to 

 a large extent in the fresh-water market) , eliminating weighing and 

 rehandling at the market. From the standpoint of transportation 



