428 REPORT OF COMMISSIONER OF FISH AND FISHERIES. [8] 



brine while stored away will prevent the staves from becoming loose. 

 After the keg has been filled with brine and closed, its firmness is tested 

 by pressing the end of the keg which has been closed with a heavy piece 

 of wood. Hidden leaks will show themselves after twenty-fonr hours, 

 for which reason kegs should not be stowed away until that time has 

 elapsed, and even then only after having been carefully examined. 

 Kegs which have been used once should not be used again, except for 

 inferior kinds offish, and not till they have been thoroughly cleaned. 



With regard to the capacity of the kegs it is, according to the law of 

 July 28, 1824, the duty of the police and the customs officers to see to 

 it that fish, roe, train-oil, &c., are not imported or exported at any pla^^e 

 unless the kegs or barrels have the prescribed dimensions, viz., 118 to 

 124 pots [about 93 to 90 quarts], laws of April 11, 18G3. Any person 

 violating this law is liable to a fine of 4 crowns [about $1] and to have 

 liis keg (but not the contents) confiscated. Kegs of less capacity, should 

 be eliminated wherever found, or if they are used at all should be spe- 

 cially mentioned on invoices, bills of lading, &c. If the price of Nor- 

 wegian herring is lower than that of some other nations, the reason 

 for this must, in part at least, be found in the size of the kegs. The 

 standard capacity should be : 



For a Norwegian herring keg [102 qnarts] IKI 



For a Scotch herring keg (niiniumni) 121. 2 



For a Dntch herring keg (luinimuin) 12.') 



For a Swediish herring keg* (minimnni) 12.'). 



For a French herring kegt (miuinmin) 135. (> 



For a Canadian herring keg (minim inn) Ill 



As regards the shape of the kegs, the curve sho.uld be sufficiently 

 large to let the hoops catch hold firmly, but not larger than to be on a 

 level with the upper edge of the nearest (wooden) hoop. For loading 

 and unloading ropes are used, and not hooks. The kegs should be pro- 

 tected against the sun (and also against frost) and when on board a 

 steamer they should be as far as possible from the engine. 



Sorting. — Before the salting commences, the herring should be 

 sorted^ which is done while the fish are being cleaned, the person clean- 

 ing them throwing the different kinds into different baskets or tubs. 

 Not much time is lost thereby, altliough this is often made an excuse 

 for the careless sorting which is so mueh in vogue in Norway. All the . 

 damaged herring should, first of all, be picked out and salted by them- 

 selves. As regards tlie further sorting, it may possibly offer peculiar 

 difficulties with us, as our fisheries are principally carried on with seines, 

 into which herring of different kinds aie more apt to enter than into 

 the nets, but this should be no reason why the sorting should not be 

 done more carefully than is generally the case. 



* Since 1843 the Norwegian herring keg is generally employed. 

 t " Tonne" of a net capacity of 125 kilograms; the new measure, the "haril," is to 

 have a net capacity of 112 kilograms. 



