[359] HISTORY OF THE MACKEREL FISHERY. 



ity of the head to the fork of the tail, free from rust, taint, or damage, 

 shall be branded "number one." The next best quality, being not less 

 than eleven inches, measuring as aforesaid, free from rust, taint, or 

 damage, shall be branded "number two." Those that remain after the 

 above selections, if free from taint or damage, and not less than thir- 

 teen inches, measuring as aforesaid, shall be branded "number three, 

 large." Those of the next inferior quality, free from taint or damage, 

 shall be branded "number three." All other mackerel free from taint 

 or damage shall be branded " number four." 



The inspector shall also brand, in plain, legible letters, on the head 

 of every such cask, the initials of his Christian name and the whole of 

 his surname, the name of the town for which he is appointed, and the 

 abbreviation K. H. All mackerel shall also be branded on each cask 

 with the month in which the same are packed. 



Inspection of smoked alcwices or herrings. Ibid., sections 6-8. 



All herrings or alewives intended to be smoked and packed shall be 

 sufficiently salted and smoked to cure and preserve the same, and after- 

 ward closely packed in the boxes in dry weather. 



All smoked alewives or herrings shall be divided and sorted by the 

 inspector or some deputy, and denominated, according to their quality, 

 "first sort" or "second suit." The "first sort" shall consist of all the 

 largest and best-cured fish; the "second sort" of the smaller but well- 

 cured fish ; and in all cases all fish which are belly-broken, tainted, 

 or scorched, slack-salted not sufficiently smoked shall be taken out as 

 refuse. 



Each box of alewives or herrings so inspected shall be branded on 

 the top by the inspecting officer with the initials of his Christian name 

 and the whole of his surname, the name of the town where it was in- 

 spected, with the abbreviation N. H., the quality, whether "first sort" 

 or " second sort," and the month and year in which they were so branded. 



Quality and size of package for pickled fish. Ibid., section 9. 



All tierces, barrels, and half barrels used for packing or containing 

 pickled fish shall be made of sound, well-seasoned white oak, ash, red oak, 

 spruce, pine, or chestnut staves, of rift timber, with heading of either of 

 said kinds of wood, well planed, sound, and well seasoned, the heading 

 of pine to be free from sap ; and shall be well hooped with at least three 

 good and strong hoops on each bilge, and three hoops on each chime; 

 the barrel staves shall be twenty-eight inches in length, and the heads 

 seventeen inches between the chimes; the barrel shall contain not less 

 than twenty-nine nor more than thirty gallons, the half barrels not less 

 than fifteen gallons, and the tierces not less than forty-five nor more 

 than forty-six gallons, and each cask shall be made in a workmanlike 

 manner to hold pickle, and shall be branded on the side thereof, near 

 the bung, with the name of the maker or owner. 



