[391] HISTORY OF THE MACKEREL FISHERY. 481 



the residue number two; all that remain, free from taint, and sound, 

 shall be branded number three. 



Quality and size of caslcs. Ibid., section 8. 



8. All casks used for packing or repacking pickled fish intended for 

 sale or exportation shall be made of sound, well-seasoned white oak, 

 ash, red oak, spruce pine, or chestnut staves, of rift timber^ with head- 

 ing of either of said kinds of wood, and if of pine, shall also be free from 

 sap and knots, and shall be planed ; the barrels, half-barrels, and tierces 

 shall be well hooped, with at least three good hoops of sufficient sub- 

 stance on each bilge, and three hoops of the like quality on each chime; 

 the barrel staves shall be twenty -eight inches in length, and the heads 

 shall be seventeen inches between the chimes ; the barrels shall contain 

 not less than twenty-eight gallons nor more than thirty gallons each ; the 

 half-barrels not less than fifteen gallons each, and the tierces not less 

 than forty-five nor more than forty-six gallons ; and each cask shall be 

 made in a workmanlike manner. 



Inspection of casls. Act of March 27, 1860, chapter 289, section 9. 



9. The inspector or his deputies shall strictly examine and inspect all 

 casks in which he or they may be required to pack any fish, and they 

 shall reject all such as are not made in a substantial manner and 

 according to the provisions of this act. 



Branding of caslcs. Ibid., section 10. 



10. The inspector or his deputies shall brand, in plain, legible letters, 

 on the head of each cask of fish inspected by them, or either of them, 

 respectively, the denomination of the fish packed or repacked therein, 

 the initials of the Christian name, and the whole of the surname of the 

 inspector or his deputy, as the case may be, the name of the city or 

 town for which such deputy is appointed, the letters " Penn." (for Penn- 

 sylvania), and the year in which the fish were packed. All fish of for- 

 eign catch which shall be brought into this State, and which shall be 

 repacked, shall be inspected or reinspected, and in addition to the 

 brand as required by this act, shall be branded with the word foreign 

 on the head of each cask containing such inspected or reinspected fish, 

 in letters not less than one inch in length, and separate and distinct 

 from the other brands. 



Inspection fees. Ibid., section 11. 



11. The fees for inspecting and branding, exclusive of cooperage, 

 shall be, for each tierce, twelve cents; each barrel, eight cents; each 

 half-barrel, five cents; each cask of any smaller denomination, three 

 cents; and in addition to the fees aforesaid, one cent for each cask that 



S. Mis. 110 31 



