190 COMMISSION OF CONSERVATION 



67. The brand shall be refused to any class or grade of herring or alewive* 

 presented for examination if such fish are not packed in barrels or half-barrels 

 such as are hereinbefore described. 



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

 THE Requirements for Each, in Order to Obtain the Brand 



68. There shall be three classes of branded mackerel: Spring Mackerel, 

 Summer Mackerel and Fall Mackerel. Spring Mackerel shall be graded as 

 "Large," "Medium" and "Small." Summer Mackerel as No. 2 and No. 3; 

 Fall Mackerel as Bloaters, No. i, No. 2 and No. 3. 



69. Mackerel to be classed as spring mackerel shall consist of mackerel taken 

 during the spring and early summer. 



70. Mackerel to be classed as summer mackerel shall consist of mackerel 

 taken during the month of August and early September. 



71. Mackerel to be classed as fall mackerel shall consist of fat mackerel 

 taken during the fall months. 



72. Large spring mackerel when finally packed for the brand shall consist 

 of mackerel not less than IS inches from the extremity of the head to where 

 the flesh meets the tail (measured down the centre of the fish). 



The mackerel shall be properly split and well washed. They shall have all 

 blood removed, and be regularly packed, uniformly salted and thoroughly 

 cured. 



73. Medium spring mackerel when finally packed for the brand shall consist 

 of mackerel under IS inches and not less than 13 inches from the extremity of 

 the head to where the flesh meets the tail (measured down the centre of the 

 fish.) 



The mackerel shall be properly split and well washed. They shall have all 

 blood removed and be regularly packed, uniformly salted and thoroughly cured. 



74. Small spring mackerel when finally packed for the brand shall consist 

 of mackerel under 13 inches and not less than 11 incheg from the extremity 

 of the head to where the flesh meets the tail (measured down the centre of the 

 fish). 



The mackerel shall be properly split and well washed. They shall have all 

 blood removed and be regularly packed, uniformly salted and thoroughly cured. 



75. No. 2 summer mackerel when finally packed for the brand shall consist 

 of mackerel not less than 13 inches from the extremity of the head to where 

 the flesh meets the tail (measured down the centre of the fish). 



The mackerel shall show distinct signs of fat, be properly split and well 

 washed; they shall have all blood removed and be regularly packed, uniformly 

 salted and thoroughly cured. 



76. No. 3 summer mackerel when finally packed for the brand shall consist 

 of mackerel under 13 inches, and not less than 11 inches from the extremity of 

 the head to where the flesh meets the tail (measured down the centre of the 

 fish). 



The mackerel shall show distinct signs of fat, be properly split and weH 

 washed; they shall have all blood removed and be regularly packed, uniformly 

 salted and thoroughly cured. 



77. Bloaters when finally packed for the brand shall consist of extra fat fall 

 mackerel, and shall count not more than one hundred fish to a full barrel. 



The mackerel shall be properly split, well washed, white in colour, free from 

 blood stains, regularly packed, uniformly salted and thoroughly cured. 



