[407] HISTORY OF THE MACKEREL FISHERY. 497 



inspector to seize, and any magistrate may confiscate to Her Majesty, all 

 fish found or exjjosed for sale having- been killed or captured during pro- 

 hibited seasons or by unlawful means, and all fish at any time offered 

 for sale or barter, or attempted to be exported, whilst in an unwhole- 

 some condition. 



13. Fish known as pickled fish, that may be cured in bulk, if not in- 

 spected and certified as aforesaid, and afterwards packed in barrels, 

 shall be branded or marked with the word "bulk" in addition to other 

 brands or marks. 



14. Each cask or i)ackage of fish shall contain fish of the same kind, 

 or parts of the same kind and quality, i)roperly packed in separate lay- 

 ers, and on every layer of fish so packed in the cask, a sufficient quan- 

 tity of good, clean, suitable salt, free from lime, shall be properly placed, 

 and in like proportion for other packages, at the discretion of an in- 

 spector or deputy insi)ector; and after the cask shall have been prop- 

 erly packed and headed it shall be filled with clean pickle, stro^ig enough 

 to float a tish of the kind so packed. 



15. Should it appear to any inspector, or deputy inspector, that a 

 portion of the fish inspected by him is sound, and another portion un- 

 sound, he shall separate the sound from the unsound, repack the sound 

 fish, and mark or brand the same according to its quality; and such 

 portion as the inspector judges incai)able of preservation he shall con- 

 demn as bad, and mark "refuse," in addition to other marks. 



10. If any casualty renders it necessary to repack inspected fish it 

 shall in all cases be done by and in the presence of an inspector or 

 dei)uty inspector; and any other person attempting to repack or brand 

 or mark the same shall be liable to a penalty of not more than twenty 

 dollars for every such offense. 



17. When any fish, branded or marked by a deputy ins])ector, proves 

 unequal in quantity or quality to that which may be indicated by the 

 brand or mark, or deficient in any way of the requisites prescribed by 

 this act, the inspector may cause the same to be reinspected; and if 

 it appear that the defect arose from the condition of the fish, or the bad 

 quality of the cask, or the bad packing or pickling of the fish at the 

 time of the inspection, he may recover the cost and charges of such re- 

 inspection from the deputy who branded or marked the same. 



18. Pickled fish, duly inspected, ])acked and branded or marked, and 

 oils, inspected and branded or marked under this act, at any place in 

 the Provinces of Nova Scotia, New Brunswick, Quebec, Ontario, or 

 British Columbia, shall not be subject to reinspection within the Do- 

 minion, except only in cases already provided for in this act. 



19. Each tierce shall be three hundred ])ounds, and each half tierce 

 one hundred and fifty pounds; each barrel shall be two hundred i)ounds, 

 and each half-barrel one hundred pounds; each (juintal shall be one 

 hundred pounds; each draft shall mean two hundred pounds: and each 

 box of herrings shall contain twentv-fivc i)()unds. In each of the above 



S. Mis. 110 32 



