[413] HISTORY OF THE MACKEREL FISHERY. 



without having been duly appointed and sworn, shall forfeit five pounds 

 for each offence. 



Chief inspector to appoint deputies. 



2. Every chief inspector shall appoint a sufficient number of deputies 

 to act under him during pleasure, and shall be responsible for their 

 official conduct, and shall take a boud from each of them in fifty pounds, 

 with sureties ; and every such deputy shall be sworu to the faithful 

 discharge of his duty in the same manner as the chief inspector. 



Qualities offish. 



3. There shall be three qualities of mackerel, three of salmon, two of 

 other kinds of pickled fish, and two of smoked herrings. 



Mackerel of the quality number one shall consist of the best and 

 fattest fall mackerel, having had the blood well washed out previous to 

 being salted, and being properly soaked, well cured in every respect, 

 free from taint, rust, or damage, well split, and being of the best kind 

 and in the best condition, and measuring not less than fifteen inches 

 from the extremity of the head to the crotch of the tail; such mackerel 

 shall be branded "mackerel number one," and if scraped shall be branded 

 " mackerel number one, extra." 



Mackerel of the quality number two shall consist of the best fall 

 mackerel which shall remain after the selection of the first quality, be- 

 iug properly soaked, the blood washed out, well cured, and in every re- 

 spect free from taint, rust, or damage, well split, and measuring not less 

 than twelve inches from the extremity of the head to the crotch of the 

 tail; and such mackerel shall be branded "mackerel number two," and 

 if scraped shall be branded "mackerel number two, extra." 



The quality to be branded number three shall consist of good, sound 

 mackerel, properly soaked, the blood washed out, well cured, well split, 

 and in every respect free from taint, rust, or damage ; and all mackerel 

 less than ten inches in length shall be branded " small," and all rusty 

 fish, without reference to quality, shall be branded " rusty." 



Salmon to be branded "No. 1" shall consist of the best and fattest 

 kind, having all the blood well washed out previous to its being salted, 

 and being well cured, well split, and in every respect free from taint, 

 rust, or damage, being fish of the best kind and in the best condition. 

 Those to be branded "No. 2" shall comprehend the best salmon that 

 remain after the selection of the first quality ; and those to be branded 

 "No. 3" shall consist of other salmon ; but both of the last-mentioned 

 qualities shall be, nevertheless, sound, good fish, blood well washed out, 

 well cured, well split, and in every respect free from rust, taint, or 

 damage. 



The quality of herrings, alewives. or other pickled fish to be branded 

 "No. 1" shall consist of the fattest and best fish ; and the quality to be 

 branded "No. 2" of the poorer, thinner, and inferior fish, and both of 



