176 CHRONOLOGICAL HISTORY OF THE HERRING-FISHERY, 



orders that all herrings exported shall be packed in well- 

 seasoned barrels of knaple, or oak , tliat each barrel 

 shall contain eight gallons and two jjints (Scots); that 

 the staves and heading shall be of a certain quality and 

 thickness, and " free of all white wood and worm holes ;" 

 that the barrels be properly branded and examined, and 

 if found insufficient, condemned ; and that the herring 

 for export be made, pined, and cured with French, Bay, 

 or Spanish salt, or with salt upon salt, made out of 

 foreign salt; "and that all herrings for export (excepting 

 such herrings as are exported to the Sound before the 

 tenth day of September yearly) be repacked, well filled 

 and washed ;" and that proper inspectors be appointed to 

 inspect all herrings exported, giving redress to the buyers 

 in case of defects. 



' ACT ANENT THE LOYAL CURING AND PACKING OF HERRINGS 

 AND SALMON FISH. 



' Our Sovereign Lord and Lady, the King and Queen 

 ' Majesties, considering how much the true and loyal curing 



* and packing of herring and salmon fish, to be exported 



* forth of this kingdom, contribute to the advancement of 



* trade and general good of the nation, do, therefore, with 



* advice and consent of the estates of Parliament, statute, 

 ' ordain, and enact, that all casks to be made hereafter 

 ' for exporting herring or salmon fish be made of well- 

 ' seasoned knaple or oak timber, free from all white wood 



* or worm holes, the heads of the casks dowled, the step 

 ' or stave of the third part of an inch at least in thick- 

 ' ness, and that none of the staves be rift or clift, and 

 ' that ilk barrel for exporting of herring contain eight 



* gallons and two pints. And ilk barrel for exporting 



