REGULATION S, FISH INSPECTION ACT, 1914 187 



30. The minimum number of barrels to be opened for examination by an 

 inspecting officer shall be as follows : 



In parcels of fifty or more barrels or half-barrels, ten per cent shall be 

 opened and examined. 



In parcels of less than fifty barrels or half-barrels, twenty per cent shall be 

 opened and examined. 



31. Inspecting officers are not restricted to the scale mentioned, but, if need 

 be, shall open as many more barrels or half-barrels as they may deem requisite 

 to satisfy themselves that the fish are worthy of the brand, for the granting of 

 which officers will be held responsible to the Department. 



32. From any parcel presented for the brand, the inspecting officer alone shall 

 select and indicate the barrels or half-barrels that are to be examined. 



33. In the case of a parcel containing ■ fish cured on different dates, the 

 inspecting officer, in selecting the barrels or half-barrels to be opened, shall 

 select some containing fish cured on each of the different dates. 



34. The barrels or half-barrels selected for examination shall, as a general 

 rule, be opened at the bottom end and the head end alternately; that is to say, 

 if the first barrel examined is opened at the head end, the second shall be 

 opened at the bottom end, and so on until the whole examination is concluded. 



35. From one in every five barrels or half-barrels opened for examination 

 the inspecting officer shall remove and examine the fish down to the middle of 

 the barrel or half -barrel; and from each of the remaining barrels or half- 

 barrels opened, he shall remove and examine the fish down to the lower quarter 

 hoop of the end opened. In small parcels where fewer than five barrels or 

 half-barrels are opened, one barrel or half-barrel shall be examined down to the 

 middle, and the remaining barrels or half-barrels opened shall be examined 

 down to the lower quarter hoop of the end opened. 



36. The inspecting officer, on completion of the examination, shall see that 

 each barrel or half-barrel which has been opened and examined is filled up with 

 the same fish which were removed from it — all objectionable ones being excluded, 

 and rjsplaced by fish conforming to the standard — and headed with proper care. 



37. The curer or packer shall be responsible for the coopering and packing 

 necessitated by the examination. 



38. The inspecting officer shall himself remove the fish from the barrels or 

 half-barrels when conducting the examination. 



Method of Curing, Packing, Etc., of Herring and Alewives Necessary to 



Secure the Brand 



39. Herring to be cured round should have the gills and entrails taken clean 

 away by cutting just below the two upper fins, with a sharp knife, and should 

 be thoroughly salted into perfectly tight clean receptacles immediately after 

 being caught. 



40. Herring to be cured as split herring should be neatly opened with a sharp 

 knife, and have the blood scraped from the bone, washed and thoroughly salted 

 into perfectly tight clean receptacles immediately after being caught. 



41. Alewives should be thoroughly salted into perfectly tight clean receptacles 

 immediately after being caught. 



42. Herring and alewives should be well turned over in salt, and as much 

 of it as possible allowed to stick to each fish before being placed in the afore- 



