[409] HISTORY OF THE .AfACKEREL FISHERY. 499 



Fees for inspection. 



68. Every inspector or deputy inspector who shall inspect and brand 

 or mark any cask or package of pickled fish, in bulk, or any fish oil, in 

 accordance with the provisions of this act, shall be entitled to fees at 

 the following- rates, which shiill be paid by the original owner, or the 

 person who employed him in the first instance: 



i. For each tierce of salmon, salmon-trout, or sea-trout, fifteen cents; 



3. For each half-tierce of salmon, salmon-trout, or sea-trout, ten cents ; 



5. For each barrel of mackerel, ten cents ; 



6. For each half-barrel of mackerel, five cents; 



7. For each barrel of herring, five cents; 



8. For each half-l)arrel of herring, three cents ; 



9. For eaclj barrel of sbiid, ten cents; 



10, For each half-barrel of shad, seven cents ; 



11. For each barrel of whitefish, ten cents; 



12. For each half barrel of whitefish, seven cents; 



13, For each barrel of pickled codfish, hake, haddock, or catfish, five 

 cents ; 



14, For each half-barrel of pickled codfish, hake, haddock, or catfish, 

 three cents ; 



15. For each barrel of dry-salted codtish, hake, haddock, catfish, ling, 

 or pollock, five cents ; 



IC. For each half-barrel of dry salted codfish, hake, haddock, catfish, 

 ling, or pollock, three cents ; 



17. For each barrel of bass, ten cents; 



18. For each half-barrel of bass, seven cents; 



19. For each barrel of cod tongues, cod sounds, halibut, or eels, ten 

 cents ; 



20. For each hcilf-barrel of cod tongues, cod souiuls, halibut, or eels, 

 seven cents ; 



21. For inspecting, gauging, and branding each puncheon of oil, 

 twenty cents ; 



22. For inspecting, gauging, and branding each hogshead of oil, fif- 

 teen cents; 



23. For inspecting, gauging, and branding each tierce of oil, twenty 

 cents ; 



24. For inspecting, gauging, and branding each barrel of oil, fifteen 

 cents ; 



25. The foregoing rates shall be reckoned exclusive of salt, pickle, 

 cooperage, storage, and labour, employed in washing, rinsing, cleaning, 

 nailing, screwing, or repacking and pickling any fish; 



20. For branding or marking Xewfouudland fish which have been in- 

 spected in Newfoundland, two cents per brrrel; 

 27, For inspecting empty packages, one cent : 

 Provided, always, that any person causing his fish or oil to be in- 



