252 CHRONOLOGICAL HISTORY OF THE HERRING-FISHERY. 

 ***** 



'' ' Each herring barrel must not be smaller in capacity 

 ' than 32 gallons, old wine measure, or 27 imperial gallons, 

 ' and half-barrels may be used, if of proper size. The cask 

 * may be of any kind of wood (fir excepted). 



" ' Before any cask of herrings can be branded with the 

 ' Crown brand, they must lie fifteen free days in the cask, — 

 ' namely, the day of their being packed and barrelled, and 

 ' the day they are presented for the brand, are not counted. 

 ' Herrings for places out of Europe or the West Indies 

 ' must be repacked ; they must not be packed with the 

 ' original pickle and salt, but must be washed, and then 

 ' re-packed with fresh pickle and salt.' 



" With regard to the different kinds of brands, the 

 following description of them has been given to me by 

 Mr Miller, the intelligent inspector of the East Coast 

 Fishery. 



"The Crown brand, No. 1, with the word ' Maties,' 

 which is rarely used, is applied to barrels packed with 

 the richest quality of well-cured gutted herrings, and 

 from which fish full of milt or roe, and spent fish, are 

 excluded. 



" The ' Crown' ' full' brand, No. 2, is aj)plied to barrels 

 packed with well-cured, selected, gutted fish, full of milt 

 or roe, and from which all tainted, spent fish, broken or 

 broken-bellied fish, are excluded. 



" The Crown brand. No. 3, is applied to barrels packed 

 with well-cured, but unselected, gutted fish, free from all 

 broken fish. 



" The lozenge brand, No. 4, is applied to barrels con- 

 taining herrings which were formerly Crown branded as 



