[405] HISTORY OF THE MACKEREL FISHERY". 



mackerel, properly' washed, well cured, and free from taint, rust, or dam- 

 age of any kind, and shall measure eleven inches and upwards from the 

 extremity of the head to the crotch of the tail. 



AH mackerel under eleven inches in length, of good, sound quality, 

 and free from taint and rust, or damage of any kind, shall be branded or 

 marked with the words " Small Spring " or " Small Fall " in the place of 

 a number. 



All short, sunburnt, or ragged mackerel, of whatever class and not 

 otherwise defective, shall be branded and marked "No. 4.'' 



3. Herrings, Gaspereaux, and Alewives to be branded or marked "No. 

 1" shall consist of the largest and best fish, well struck with salt, thor- 

 oughly cured and clean, aud bright in colour; and those to be branded 

 or marked " No. 2 " shall comprehend the best herrings that remain 

 after the selection of the first quality. 



All undersized herrings to be branded or marked " No. 3 " with the 

 word " Small" in addition to the other brands or marks. 



All ripped herrings shall be branded or marked with the word 

 " Bound" in addition to other brands or marks. 



All herrings that are not gibbed or ripped shall be branded or marked 

 with the word " Gross " in addition to other brands or marks. 



All spring-caught herrings shall be branded or marked with the word 

 " Spring" in addition to other brands or marks. 



The above shall be well cleaued and cured, and in every respect free 

 from rust, taint, or damage. 



Herrings that are caught at the Magdalen Islands, Baie des Chaleurs, 

 Labrador, or Newfoundland, aud brought into port in Canada in bulk 

 and packed in Canada, shall be branded or marked "Magdalen Islands," 

 "Bay des Chaleurs," " Newfoundland," or " Labrador," respectively, in 

 addition to other brands or marks. 



Herrings packed and inspected in Newfoundland and imported into 

 Canada shall be marked or branded "Newfoundland" without further 

 inspection : 



4. Smoked herrings to be branded or marked "No. 1" shall compre- 

 hend the best and fattest fish ; and those to be branded or marked "No. 

 2 " shall consist of the poorer, smaller, and inferior fish ; both of these 

 qualities shall be well smoked, free from taint, and not burnt or scorched ; 

 and no red or smoked herrings shall be so branded or marked, unless 

 they be well and sufficiently saved and cured, and carefully packed in 

 good and substantial barrels, or half-barrels ; and if in kegs or boxes, 

 the same shall be of well-seasoned boards, the sides, top and bottom of 

 not less than half an inch in thickness, and the ends at least three- 

 quarters of an inch thick ; and the inside measurement of each box shall 

 be eighteen inches long, and nine inches broad, and eight inches deep, 

 well nailed, and the tops or covers smoothed : tainted, burnt, scorched 

 and badly smoked herrings, shall be considered "refuse," and may be 

 branded or marked as such without any character. 



