494 REPORT OF COMMISSIONER OF FISH AND FISHERIES. [404] 



Qualities offish. — Manner ofhranding. 



66. The various kinds of fish to be inspected under this act, shall be 

 branded or marked of the following denominations respt^tively : 



1. Salmon to be branded or marked " No. 1," shall consist of the hirg- 

 est or best and choicest kind, being well split, the blood being well 

 washed out before being salted, well cured, in the best condition, and 

 in every respect free from taint, rust, or damage of any kind. 



Those to be branded or marked " No. 2." shall comprehend the best 

 salmon that remain after the selection of tbe first quality, and shall be 

 good, sound, well split and cured fish, in the best condition, and in 

 every respect free from taint, rust, or damage of any kind. 



Those to be branded or marked "No. 3," shall consist of those that, 

 remain after the selection of the first two qualities, but must be good, 

 sound fish, and in every respect free from taint, rust, or damage of any 

 kind. 



2. Macl'erel to be branded or marked " mess mackerel," shall consist 

 of the best and fattest mackerel, being well split, having the blood well 

 washed out before being salted, well cured, in the best condition, and 

 free from taint, or rust, or damage of any kind, and shall be such as 

 would have measnred not less than fourteen inches, from the extremity 

 of the head to the crotch or fork of the tail, and shall have the head 

 and tails taken off. 



Those to be branded or marked " Extra No. 1" shall consist of the 

 best and fattest mackerel, being w^ell split, having the blood well washed 

 out before being salted, well cured, in the best condition, and free from 

 taint or rust or damage of any kind, and shall measure not less than 

 fourteen inches from the extremity of the head to the crotch or fork of 

 the tail. 



Those to be branded or marked " No. 1" shall consist of the best and 

 fattest mackerel, being well split, having the blood well w:ished out be- 

 fore being salted, well cured, in the best condition, and free from taint, 

 rust, or damage of any kind, and shall measure not less than thirteen 

 inches from the extremity of the head to the crotch or fork of the tail. 



Those to be branded or marked "No. 2" shall comprehend the best 

 mackerel that renuiin after the selection of the first qualities, and shall 

 be properly split and washed, well cured, and in ever3'^ respect free from 

 taint, rust, or damage of any kind, and shall be divided into two quali- 

 ties, those from thirteen inches and upwards, not being sufficiently fat 

 to make No. 1, being branded No. 2 large, and those from eleven inches 

 up to thirteen inches shall be branded No. 2. 



Those to be branded or juarked " Large No. 3 " shall consist of good, 

 sound mackerel, properly washed, well cured, nnd free from taint, rust, 

 or damage of any kind, and shall measure not less than thirteen inches 

 from the extremity of the head to the crotch or fork of the tail. 



Those to be branded or marked " No. 3 " shall consist of good, sound 



