2236 AWAED OF THE FISHERY COMMISSION. 



Q. And previous to that 1 A. I should say they would average to be 

 so when we got large mackerel off our shores. 



Q. That is not a very clear answer. A. Mess mackerel is supposed to 

 be the first quality, and, to be marketable, must be large, with the heads 

 cut off, cleaned and prepared to be " mess mackerel." The larger and 

 fatter the mackerel, the better mess mackerel they are. I don't think 

 that the mess mackerel from the bay are considered as good, or have 

 been during the last eight or ten years, as those got off our shores when 

 we have got large mackerel off our shores. 



Q. Were they considered as good previously ? A. That covers my 

 time as inspector. 



Q. From your knowledge, do you know whether No. 1 mess mackerel 

 from the bay was considered as good or inferior to No. 1 mess shore 

 mackerel ? A. The better qualities of shore mackerel usually ranged 

 higher than the better qualities of bay mackerel. 



Q. Before this limit of time, was Bay No. 1 mess mackerel equal or 

 superior to No. 1 mess mackerel caught on the American coast f A. I 

 don't care to state about that, because I was not inspector. 



Q. As you do not personally know, you do not care to state ! A. No. 



Q. Is there much difference between No. 1 mess from the bay and No. 

 1 mess from Georges Bank ? A. The larger kinds of mackerel from 

 our shores have fetched considerably more than No. 1 from the bay this 

 present year. 



Q. Are you not aware that No. 1 are not taken in the bay to any ex- 

 tent until fall ? A. Not large mackerel. Fat mackerel are not taken 

 anywhere till late in the year. 



Q. Is there any appreciable difference in price .between No. 1 Bay and 

 No. 1 from Georges Banks ? A. We have not had many mackerel this 

 year from Georges Banks. Georges Bank is a very small place on our 

 shores. 



Q. I will take the mackerel caught off the United States coast ? A. 

 They have been of better quality during the last two years, and fetched 

 a higher price. 



Q. Did the No. 2 or No. 1 not mess bring higher prices ? A. As re- 

 gards No. 1 not mess, the only difference is that one quality had the 

 heads cat off. 



Q. Did those caught on the American coast bring a higher price! 

 A. Yes, this year. 



Q. Taking a run of years ? A. I think so. 



Q. And in regard to No. 2? A. There is a great variation in No. 2 

 mackerel. 



Q. I want to know whether mackerel caught on the American coast 

 sold at higher prices in the American market than the same brands of 

 mackerel caught in the bay ? A. I would like to explain in regard to 

 No. 2 mackerel. The law under which I inspect requires that No. 1 

 shall be 13 inches long, and no matter how fat the mackerel may be, if 

 it is a quarter of an inch short, it is nothing but No. 2. Consequently, 

 a great number of mackerel, when mackerel are mixed, lack a trifle of 

 13 inches, though they are just as good as No. 1, and are branded No. 

 2. So there is a great difference in No. 2 mackerel about the quality, 

 although they are the same brand. No. 2 may be as fat mackerel as 

 was ever in the sea, but as it is only 13 inches, it can only be No. 2. 

 Therefore No. 2 quality is inspected by buyers more particularly than 

 any other brand according to the value and quality of the fish. 



Q. That extends generally over all mackerel ? A. Yes. 



