[415] HISTORY OF THE MACKEREL FISHERY. 505 



Certificates of inspection; fine for exportation without. 



7. The person who shall have actually inspected any pickled fish 

 shall grant a certificate of such inspection, which shall be given to the 

 proper officer before any vessel on board which the fish may be laden 

 shall be cleared out. Any person exporting pickled fish in tierces, bar- 

 rels, or half barrels, contrary to this section, shall forfeit five shillings for 

 every such cask. 



Smolied herrings liable to seizure if not inspected. 



8. Smoked herrings shipped or sold without having been duly in- 

 spected and branded may be seized under a warrant of a justice of the 

 peace, to be given upon information under oath. 



Instructions for curing and paclcing fish. 



9. All inspected pickled fish, Avhether split or otherwise, shall be well 

 struck or salted in the first instance, and the qualities shall be those 

 prescribed in the third section. Each cask shall be filled up with fish 

 of the same kind and quality, properly packed and headed up, with the 

 requisite number of ]iooi)S thereon. The fish shall be very carefully 

 sorted and classed, according to their respective numbers and qualities^ 

 and then weighed, and on every layer of fish, as packed in the barrel,, 

 the quantity of salt hereinbefore prescribed shall be regularly placed. 

 Herrings and alewives, whether split or round, and all number three 

 mackerel, shall be jiacked with coarse salt. Smoked herrings shall be 

 carefully packed, each box with fish as nearlj' as possible of the same 

 size, laid in the same direction, and not across one another, and so 

 stored as to completely fill the package. 



Damaged fish not to be inspected. 



10. Tainted or damaged pickled fish, or smoked herrings, shall on no 

 account be permitted to pass inspection. 



Fish to be sorted, inspected^ and branded in inspector'^ s presence. 



11. The sorting, weighing, inspecting, and branding of any package 

 of pickled fish or smoked herrings shall be done by or in the sight of 

 an inspector thereof, and if any casualty render it necessary to repack 

 a cask of inspected pickled fish in 'any place, it shall in all cases be 

 done by an inspector of pickled fish, if one be resident within five miles 

 thereof. 



Inspectors, u-hen to attend; manner of inspection. 



12. Every chief inspector, by himself or his deputy, shall insi)ect all 

 pickel fish under the provisions of this chapter when ten casks are 

 ready for his inspection, and he is required so to do under a penalty of 

 twenty pounds for every defiiult, unless his residence be more than five 



