REGULATIONS, FISH INSPECTION ACT. 1914 189 



56. The process of repacking mackerel and salmon should be the same as 

 that of packing in the original receptacles except that a little less salt should 

 be used. The top tier should be back up. 



57. When the repacking is finished the barrels should be headed up and made 

 perfectly tight, the hoops nailed, as described for herring barrels, and the 

 barrels filled with clean, strong pickle, through a bung hole in the centre of the 

 bilge. 



Number of Classes and Grades into which Herring Should be Divided, and 

 The Requirements for Each in Order to Obtain the Brand 



58. Inhere shall be three classes of branded herring, namely: Fat July Her- 

 ring, Fat August Herring, and Spring and Fall Herring; and there shall be 

 two grades in each class, namely: Number 1 and Number 2. 



59. Herring to be classed as Fat July Herring shall consist of fat herring 

 taken during the month of July. 



60. Herring to be classed as Fat August Herring shall consist of herring 

 taken during the month of August and early September, before they have 

 spawned. 



61. Herring to be classed as Spring and Fall Herring shall consist of herring 

 taken during the spring months, including June, and herring taken during the 

 fall months after the spawning period. 



62. Number 1 herring of either of the foregoing classes shall consist of 

 perfectly sound fish measuring not less than eleven inches from the extremity 

 of the head to where the flesh and tail meet. They shall be free from rust, 

 bright in colour, uniformly salted and thoroughly cured. 



63. Number 2 herring of either of the foregoing classes shall consist of per- 

 fectly sound fish measuring not less than nine inches from the extremity of the 

 head to where the flesh and tail meet. They shall be free from rust, bright in 

 colour, uniformly salted and thoroughly cured. 



Number of Grades into which Alewives Should be Divided, and the Require- 

 ments FOR Each in Order to Obtain the Brand. 



64. There shall be two grades of branded alewives, namely: Number 1 and 

 Number 2. 



*65. Number 1 alewives shall consist of perfectly sound fish, measuring not 

 less than ten inches from the extremity of the head to where the flesh and tail 

 meet. They shall be free from rust, bright in colour, uniformly salted and 

 thoroughly cured. 



*66. Number 2 alewives shall consist of perfectly sound fish, measuring not 

 less than eight inches from the extremity of the head to where the flesh and 

 tail meet. They shall be free from rust, bright in colour, uniformly salted and 

 thoroughly cured. 



'Sections 65 and 66 have been rescinded by Order in Council, June 2, 1915, and 

 tlie following substituted in lieu thereof: 



65. Number 1 alewives shall consist of perfectly sound fish, measuring not less 

 than nine inches from the extremity of the head to where the flesh and tall meet. 

 They shall be free from rust, bright in colour, uniformly salted and thoroughly cured. 



66. Number 2 alewives shall consist of perfectly sound flsh, measuring not less 

 than seven inches from the extremity of the head to where the flesh and tall meet. 

 They shall be free from rust, bright In colour, uniformly salted and thoroughly cured. 



