[139] HISTORY OF THE MACKEREL FISHERY. 



by the sound produced by strikiug the barrel with a stick or cooper's 

 hammer. 



The labor of packing or putting the fish in barrels is generally done 

 by boys from ten to eighteen years of age, who receive about 5 cents 

 per barrel for this work, and often make good days wages as they be- 

 come very expert. Captain Collins mentions one instauce of a Gluces- 

 ter boy, twelve years old, who packed 49i barrels in one day, and on 

 another occasion 143 barrels in less than four daj^s. 



The entire work of culling, weighing, packing, and pickling must be 

 under the personal supervision of an inspector, who puts bis official 

 brand on the head of each package. This brand must state the kind 

 and grade of fish in the package, the name of the inspector, the name 

 of the town and State where packed, and the date of packing. In 

 Massachusetts the year when they are put up is considered sufficient, 

 but in Maine and New Hampshire the month must also be given. After 

 being kept all winter, or even for a less time, the mackerel may become 

 rusty or the pickle may leak out, so that they may require repacking 

 and reinspection. Illegal branding by an inspector is punished by fine 

 and removal from office. 



There is very little difference in the inspection laws of the several 

 States defining the grades of mackerel. In Massachusetts there are 

 five qualities, called numbers one, two, three large, three, and four. 

 New Hampshire has the same grades. Maine laws define a grade 

 called number three small ; that is, the same as number four of the other 

 States. The first grade, or number one, must be mackerel of the best 

 quality, not mutilated, free from rust, taint, or damage, and measuring 

 not less than 13 inches from the extremity of the head to the crotch or 

 fork of the tail. Number two are those of the next best quality, free 

 from rust, taint, or damage, and measuring not less than 11 inches in 

 length. Those that remain after the above selections, if free from taint 

 or damage, and measuring not less than 13 inches in length, are num- 

 ber three large. The next inferior quality, free from taint or damage, 

 and not less than 10 inches in length, are number three. All other 

 mackerel free from taint or damage are called number four. Rhode 

 Island laws declare that " every cask of pickled codfish and mackerel 

 offered for sale, or for exportation from the State, shall also be branded 

 No. 1, No. 2, or No. 3, to denote the quality of such fish " 



Besides the regular grades required by law, dealers are accustomed 

 to make other qualities, designated extra ones, extra tiros, and mess 

 mackerel. The first named are superior both in size and fatness, and 

 are sold at a great advance over ordinary number one fish. Extra two 

 mackerel are better than ordinary two, and are in all respects equal to 

 ordinary number one fish, except in the length; these also bring an ad- 

 vanced price* Mess mackerel are made from any grade, but principally 

 from numbers two and one fish, free from the heads and tails, and with 

 the blood scraped off. 



