[139] HISTOEY OF THE MACKEREL FISHERY. 22 1) 



by the sound produced by striking the barrel witli a stit^lc or cooper's 

 hammer. 



The labor of packing or putting the fish in barrels is generally done 

 by boys from ten to eigliteen years of age, who receive about 5 cents 

 per barrel for this work, and often make good days wages as they be- 

 come very expert. Captain Collins mentions one instance of a Gluces- 

 ter boy, twelve years old, who packed 49i barrels in one day, and on 

 another occarsion 143 barrels in less than four days. 



The entire work of culling, weighing, packing, and i>ickling must be 

 under the personal supervision of an inspector, who puts his official 

 brand on the head of each package. This brand must state the kind 

 and grade of fish in the package, the name of the inspector, the name 

 of the town and State where packed, and the date of packing. In 

 Massachusetts the year when they are put up is considered sufficient, 

 but in Maine and New Hampshire the month must also be given. After 

 being kept all winter, or even for a less time, the mackerel may become 

 rusty or the pickle may leak out, so that they may require repacking 

 and reinspection. Illegal branding by an inspector is ])unished by fine 

 and removal from office. 



There is very little diflference in the inspection laws of the several 

 States defining the grades of mackerel. In Massachusetts there are 

 five qualities, called numbers one, two, three large, three, and four. 

 iSTew Hampshire has the same grades. Maine laws define a grade 

 called number three small ; that is, the same as number four of the other 

 States. The first grade, or number one, must be mackerel of th<' best 

 quality, not mutilated, free from rust, taint, or damage, and measuring 

 not less than 13 inches from the extremity of the head to the crotch or 

 fork of the tail. Number two are those of the next best quality, free 

 from rust, taint, or damage, and measuring not less than 11 inclies in 

 length. Those that remain after the above selections, if free from taint 

 or damage, and measuring not less than 13 inches in length, are num- 

 ber three large. The next inferior quality, free from taint or damage, 

 and not less than 10 inches in length, are number three. All other 

 mackerel free from taint or damage are called nnmher four. IJhode 

 Island laws declare that "every cask of pickled codfish and mackerel 

 ottered for sale, or for exportation from the State, shall also be branded 

 Xo. 1, No. 2, or No. 3, to denote the quality of vsuch fish '' 



Besides the regular grades required by law, dealers are accustomed 

 to make other qualities, designated extra ones, extra twos, and mess 

 macherel. The first named are superior both in size and fatness, and 

 are sold at a great advance over ordinary number one fish. Extra two 

 mackerel are better than ordinary two, and are in all respects equal to 

 ordinary number one fish, except in the length; these also bring an ad- 

 vanced x^rice. Mess mackerel are made from any grade, but princii)ally 

 from numbers two and one fish, free from the heads and tails, and with 

 the blood scraped ott". 



