186 COMMISSION OF CONSERVATION 



eighteen inches in diameter at the bilge, outside measurement, and every such 

 half-barrel shall be capable of containing not less than thirteen gallons imperial 

 measure. 



20. The heads of every barrel and half-barrel shall be planed on the outside. 



21. On every barrel and half-barrel the name of the maker and the place of 

 making shall be stamped in small but legible letters in the space between the 

 upper quarter hoop and the end hoop, on quarter hooped barrels, and close to the 

 lower hoop on full bound barrels. 



22. The capacity of barrels and half-barrels intended for use in curing her- 

 ring in what is known as the Scottish style, shall be either as defined in the 

 foregoing clauses, or as defined in Appendix 1. 



23. .When any curer or packer of herring, alewives, mackerel or salmon has 

 completely cured and packed any or all of such, for the purpose of obtaining the 

 brand, he shall give notice in writing to the nearest inspecting officer, at the 

 office or residence of such officer, of the number of barrels or half-barrels of 

 each of the kinds of fish herein named which he desires to present to the said 

 officer for inspection; and he shall state in such notice the place where inspection 

 is desired. 



24. An inspecting officer, on receipt of such notice as is mentioned in the 

 foregoing section, shall so govern his movements over his district that the least 

 possible time shall elapse between the receipt of such notice and the carrying 

 out of the desired inspection. 



25. The inspecting officer, on arrival at the place designated in the afore- 

 mentioned notice, and before proceeding with the inspection, shall require the 

 curer oi: packer to sign, in his presence, a declaration that the fish presented for 

 inspection were cured and packed in Canada or on board of a Canadian vessel 

 or boat, within the time herein prescribed for each particular kind; and that 

 such fish have been in salt for such number of days as are herein prescribed for 

 the diflFerent kinds thereof. 



26. On the outside of the bottom of every barrel and half-barrel presented 

 for inspection there shall be legibly written with a lead pencil at the time of 

 packing, the class of fish and the date on which the fish were first put in salt, 

 as the case may be, in the following manner: 



No. 1 No. 2 



Aug. 10 Sept. 3 



27. The name of the packer or owner and the name of the place of packing 

 shall be legibly stencilled on the outside of the bottom of every barrel and half- 

 barrel presented for inspection. 



28. The barrels and half-barrels presented for inspection shall be laid out 

 in such a way that the marks on the bottom ends may come at once under the 

 eye of the inspecting officer. 



29. Barrels and half-barrels filled with cured herring, alewives, mackerel or 

 salmon, and presented for inspection for the brand shall be closely examined 

 by the inspecting officer, to see that such barrels and half-barrels are made 

 strictly in accordance with the regulations ; and he shall, if considered necessary, 

 empty the fish out of at least one barrel and one half-barrel from the lot of 

 such fish so presented by each packer, and shall test the capacity of at least three 

 others of each type by calipers, and the inspecting officer may, if he considers 

 it necessary, weigh the fish from one barrel in each parcel. 



