CHRONOLOGICAL HISTORY OF THE HERRING-FISHERY. 177 



' salmon teii gallons, and be full hooped, at least, in the 

 ' one end, and have eiglit hoops on the other end, 

 ' and siklike ; that these be kept in each royal burgh 



* where casks for export are made, a burning seal for 

 ' marking of such casks ; and that the magistrates or dean 

 ' of guild of the respective burghs appoint an honest 

 ' cooper, for whom they will be answerable, for visiting 

 ' and trying all barrels made for export ; and that the 

 ' maker of the casks put his own mark on them before he 

 ' sell them, and call a cooper appointed by a royal 

 ' burgh to try them, and if they be found sufficient, that 



* he put the publick seal of the burgh upon them, for 

 ' which the said cooper is to have four shillings Scots for 

 ' ilk last from the maker of them ; and that ilk barrel 

 ' which after such trial shall be found insufficient be con- 

 ' fiscated and disposed upon for the use of the poor within 

 ' the parish where they are made, excepting such parts 

 ' thereof as the respective magistrates shall think fit to 



* give to the cooper visitor within the burgh for his en- 

 ' couragement ; and if the said casks shall be found in- 

 ' sufficient after the publick mark of the burgh is affixed 

 ' thereon, the cooper who visited the same is to pay 

 ' therefore six pounds Scots for ilk last, and proportionally 

 ' for ilk barrel ; and whatever cask shall be put aboard 

 ' before they be visited and marked, as said is, the same 

 ' are to be seized and confiscated as insufficient, and ap- 

 ' plied for the uses above mentioned, and suchlike ; that 

 ' all herring and salmon for export be made, pined, and 

 ' cured with French Bay or Spanish salt, or with salt upon 

 ' salt, made of foreign salt ; and that all herrings for ex- 

 ' port (excepting such herrings as are exported to the 

 ' Sound before the tenth day of September yearly) be re- 

 ' packed, well-filled and fished ; and, in like manner, that 



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