REPORT OF COMMISSIONER OF FISH AND FISHERIES. [406] 



5. Sea trout to be branded or marked "No. 1" shall consist of the 

 largest, best, and fattest kind, being well split, and in every respect free 

 from taint, rust, or damage of any kind. 



Those to be branded or marked "No. 2" shall comprehend the best 

 trout that remain after the selection of the first quality, and shall be 

 good sound fish, free from taint, rust, or damage of any kind. 



6. Lake and salmon trout to be branded or marked " No. 1, Lake" shall 

 consist of the largest and fattest fish, and be free from taint, rust, or 

 damage. 



Those to be branded or marked "No. 2, Lake" to be the next best fish, 

 free from taint, rust, or damage. 



7. , White' fish to be branded or maiked "No. 1" shall consist of the 

 largest and fattest kind, cured in good condition, and be in every respect 

 free from taint, rust, or damage ; " No. 2" shall consist of those that re- 

 main after the selection of the first quality, and be free from taint, rust, 

 or damage. 



8. Green codfish in barrels, with or without pickle, to be classed " No. 

 1 " shall consist of the best and fattest, being well split and cleansed, 

 well cured, in first-rate condition ; and in every respect free from taint, 

 salt-burn, rust, or damage of any kind, and shall measure at least fifteen 

 inches to the crotch of the tail. 



Those remaining after the selection of the first quality, to class " No. 

 2," shall be sound, well-cured fish, and free from taint, salt-burn, rust, 

 or damage of any kind. 



9. All other kinds of fish not enumerated herein, and belonging to 

 denominations specified by this act, such as ling, hake, haddock, pol- 

 lock, catfish, halibut, shad, bass, eels, codfish tongues and codfish sounds, 

 in casks or barrels, shall be branded or marked as such, and must be 

 sound and well cured, free from taint, salt-burn, rust, or damage of any 

 kind. 



10. Small Jish, which are usually packed whole, with dry salt or 

 pickle, shall be put into good casks of the size and materials required 

 by this act for the packing of split, pickled fish, and shall be packed 

 close, edgeways in the casks, and properly salted with good, coarse, 

 wholesome, dry salt, and the casks shall be filled full with the fish and 

 salt, and no more salt shall be put with the fish than is necessary for 

 their preservation 5 and the casks containing such whole fish shall be 

 branded or marked with the denomination of the fish, and a like desig- 

 nation as is prescribed by this act in respect of the qualities, &c, of 

 other pickled fish. 



11. All rusty or sour fish, of whatever kind' or class, shall be branded 

 or marked with with the word " rusty" or "sour" in addition to other 

 brands or marks. 



. 12. No foul or tainted fish, or fish mutilated for the purpose of con- 

 cealing marks and appearances of illegal capture, or unsizeable, shall 

 pass inspection 5 and it shall be the duty of every inspector or deputy 



