REPORT OF COMMISSIONER OF FISH AND FISHERIES. [140] 



The size aud material of packages for pickled mackerel are regulated 

 by law. The Massachusetts statutes require that pickled fish be put up 

 in tierces containing' each 300 pounds; in barrels, 200 pounds; half-bar- 

 rels, 100 pounds, or in packages containing a less quantity, upon which 

 the weight of the fish therein is legibly branded. Large quantities of 

 mackerel are put up in a sort of firkin, called a kid or kit, which holds 

 about 25 pounds, or an eighth of a barrel. Quarter-barrels are also used 

 to a considerable extent, and for the last two or three years packers have 

 used tin cans containing about 5 pounds of fish each. 



All packages, except those containing less than 25 pounds weight, 

 must be made of sound, well-seasoned wood, and be well hooped. The 

 staves may be of either white or red oak, spruce, pine, or chestnut, and 

 must be 28 inches long. The heads may be of either above kinds 

 of wood, planed, and when of pine must be free from sap or knots. 

 They must measure seventeen inches between the chimes. Each tierce, 

 barrel, and half-barrel must be well hooped with at least twelve hoops, 

 three on each chime and the same number on each bilge. The barrels 

 must contain not less than 28 nor more than 29 gallons; the half-barrels 

 not less than 15 gallons, and the tierces not less than 45 nor more than 4(! 

 gallons each. Each cask must be made in a workmanlike manner, and 

 be branded on its side, near the bung, with the name of the maker. All 

 casks not properly made may be rejected by the inspector. New Hamp- 

 shire laws require rift timber for staves. In Maine poplar staves are 

 also allowed. 



Barrels for packing fish are manufactured in various parts of New 

 England, but most of them are made in Maine, Bangor being the. head- 

 quarters for this industry. They are sent to the fishing ports either put 

 together ready for use or in shooks that are made into barrels at the 

 cooper-shops in Gloucester and other places. The demand for barrels 

 at the fishing ports sometimes exceeds the supply, so that their value is 

 greatly enhanced. In 1881, during the height of the season, they fre- 

 quently sold at over a dollar apiece, but the usual price for some years past 

 has been from forty to sixty cents. Old barrels that have served one or 

 more trips on the vessels for holding salt or fish are often repaired and 

 sold at cheaper rates. 



While Trapani, Cadiz, and Liverpool salt arc used in salting mack- 

 erel, Liverpool salt is more generally preferred, as it keeps the fish in 

 better condition. The salt is taken from home by the mackerel vessels. 

 It is carried in barrels that are stowed in the hold until occasion comes 

 to use it, when it is emptied and the barrels are used for mackerel. 



The quantity of salt required to prepare a barrel of mackerel ready 

 for branding is about 108 pounds. On the vessel it is customary to use 

 one and one-sixth bushels of salt for stowing down each barrel of fish, or 

 3i bushels for three barrels. On shore one-half bushel is used for each 

 packed barrel, and as there is a shrinkage of one-tenth in packing, we 

 find the total quantity of salt required to produce a barrel of packed 



