504 REPORT OF COMMISSIONER OF FISH AND FISHERIES. [414] 



the qualities sliall be carefully cured and cleansed, and in every respect 

 free from taint, rust, or damage. 



Smoked herrings branded "No. 1 " shall comprehend the fattest and 

 best fish ; and those branded " No. 2 " the poorer, thinner, and smaller 

 fish. They shall be sweet and well-cured and smoked. 



QuaUty, dimensions, and capacities of casJcs and boxes. 



4. Barrels and half-barrels in which pickled fish is intended to be 

 packed shall be made of sound, well-seasoned staves, free from saj), and 

 the heading shall be of hard wood, i)ine, or spruce, smooth on the outside^ 

 and shall, as well as the staves, be at least three-quarters of an inch in 

 thickness, but if hardwood the staves may be five-eighths of an inch in 

 thickness. Staves for mackerel and salmon shall be twenty-eight 

 inches in length, and the heads, between the chimes, sixteen inches ; 

 and the bung-stave shall always be of hard wood; the casks shall be 

 well-hooped with at least four hoops on each bilge and four on each 

 chime. Mackerel and salmon barrels shall contain not less than twenty- 

 eight nor more than twenty-nine gallons, and barrels for herring and ale- 

 wives not less than twenty-six nor more than twenty-seven gallons, 

 and the tierces and half-barrels shall contain a quantity proportionate 

 thereto. The makers shall brand their names on every barrel and half- 

 barrel under a penalty of five shillings for each cask. 



Boxes for smoked herring shall measure on the inside eighteen inches 

 in length, twelve in breadth, and six in depth; or eighteen inches in 

 length, nine in breadth, and eight in depth; and shall be strong, well- 

 made, sufticiently seasoned, and the covers well -planed or shaved. 



Cashs to contain certain quantities of fish and salt. 



5. Casks shall contain the quantity of fish hereinafter ])rescribed for 

 each, respectively, over and above the salt and pickle necessary to pre- 

 serve the same, that is to say : a tierce, three hundred i)ounds ; a bar- 

 rel, tAvo hundred pounds ; a half-barrel, one hundred ])ounds. Each 

 barrel shall contain two pecks of salt, clean and suitable for the pur- 

 pose; and every tierce and half-barrel shall contain a like proportion. 



Piclded and smoJced fish to he inspected Jjefore exportation. 



6. All pickled fish intended for exportation in tierces, barrels, and lialf 

 barrels, and all smoked herrhigs intended for exportation or sale, shall 

 be first inspected, and the cask or box branded on the head thereof by 

 an inspector in plain legible characters, with the description of the fish, 

 the number of the quality and the weight, the initials of the Christian 

 names and the whole surname of the actual inspector, the name of the 

 town or place where he acts as inspector, the capital letters " N. S.," for 

 Nova Scotia, and the year of the inspection. 



