[415] HISTORY OF THE MACKEREL FISHERY. 



Certificates of inspection; fine for exportation without. 



7. The person who shall have actually inspected any pickled fish 

 shall grant a certificate of such inspection, which shall be given to the 

 proper officer before any vessel on board which the fish may be laden 

 shall be cleared out. Any person exporting pickled fish in tierces, bar- 

 rels, or half barrels, contrary to this section, shall forfeit five shillings for 

 every such cask. 



Smoked herrings liable to seizure if not inspected. 



8. Smoked herrings shipped or sold without having been duly in- 

 spected and branded may be seized under a warrant of a justice of the 

 peace, to be given upon information under oath. 



Instructions for curing and packing fish. 



9. All inspected pickled fish, whether split or otherwise, shall be well 

 struck or salted in the first instance, and the qualities shall be those 

 prescribed in the third section. Each cask shall be filled up with fish 

 of the same kind and quality, properly packed and headed up, with the 

 requisite number of hoops thereon. The fish shall be very carefully 

 sorted and classed, according to their respective numbers and qualities, 

 and then weighed, and on every layer of fish, as packed in the barrel, 

 the quantity of salt hereinbefore prescribed shall be regularly placed. 

 Herrings and alewives, whether split or round, and all number three 

 mackerel, shall be packed with coarse salt. Smoked herrings shall be 

 carefully packed, each box with fish as nearly as possible of the same- 

 size, laid in the same direction, and not across one another, and so 

 stored as to completely fill the package. 



Damaged fish not to be inspected. 



10. Tainted or damaged pickled fish, or smoked herrings, shall on no 

 account be permitted to pass inspection. 



Fish to be sorted, inspected, and branded in inspector's presence. 



11. The sorting, weighing, inspecting, and branding of any package 



of pickled fish or smoked herrings shall be done by or in the sight of 



an inspector thereof, and if any casualty render it necessary to repack 



a cask of inspected pickled fish in any place, it shall in ail cases be 



done by an inspector of pickled fish, if one be resident within five miles 



thereof. 



Inspectors, when to attend; manner of inspection. 



12. Every chief inspector, by himself or his deputy, shall inspect all 

 pickel fish under the provisions of this chapter when ten casks are 

 ready for his inspection, and he is required so to do under a penalty of 

 twenty pounds for every default, unless his residence be more than five 



