192 COMMISSION OF CONSERVATION 



Description of Brand and Stencil to be Used, and Method of Appi,ying 



THE Same 



Every barrel and half-barrel containing cured herring, alewives, mackerel or 

 salmon, presented to an inspecting officer for inspection shall, if the construction 

 and capacity of the barrel or half-barrel and the quality, cure, selection and 

 packing of the fish contained therein, are, in the opinion of such officer, such 

 as satisfy the requirements for its particular class and grade: 



(a) have branded in his presence, by means of a hot iron, on the bilge, a 

 crown surrounding the word " Canada," a description of the grade of the fish, 

 viz: No. 1, No. 2, or No. 3 (as the case may be), letters indicating the name 

 of the inspecting officer, and figures representing the month and the year of 

 branding ; 



(b) have stencilled in his presence, on the head end, a crown surrounding 

 the word " Canada ", the kind and quality of the fish, letters indicating the name 

 of the inspecting officer, and figures representing the month and the year of 

 branding. 



In addition to the foregoing all branded mackerel shall have the word 

 "Spring," "Summer," or "Fall" (as the case may be), branded with a hot 

 iron below the crown, all branded herring shall have the word " July," " August," 

 or "Spring" and "Fall" (as the case may be), branded with a hot iron below 

 the crown, and all branded herring shall have the word " split " or " round " 

 (as the case may be), stencilled on the head end below the crown. 



Form op Declaration to be Made by Packer or Owner to the Inspecting 

 Officer Before Inspection, as Called for by Section 25 



I 



declare that the fish and every part thereof contained in the barrels and half- 

 barrels now produced for inspection have, to the best of my knowledge and 

 belief, been caught by British subjects, and cleaned, salted, and packed by British 

 subjects in Canada or on board of a Canadian vessel or boat, within the time 

 prescribed in the regulations for each particular kind of fish, and that they have 

 been in salt for not less than the number of days prescribed in the regula- 

 tions for such particular kind of fish, and that none of the said fish have 

 been before this time produced for inspection to any inspecting officer, either 

 in the same or in different barrels or half-barrels, in order to obtain the official 

 brand; and I make this solemn declaration, conscientiously believing it to be 

 true, and knowing that it is of the same force and effect as if made under oath 

 by virtue of the Canada Evidence Act. 



Packer or Curer 



Declared before me at 



the day of 19 



Inspecting Officer 



Herring Cured in the Scottish Style 



1. The construction of barrels and half-barrels for the Scottish system of 

 herring curing shall be as defined in clauses 1 to IS of the main regulations. 



2. The capacity of barrels necessary to secure the brand under the Scottish 

 system of herring curing shall be either twenty-six gallons and two-thirds part 

 of a gallon imperial measure, and of half-barrels thirteen and one-third part 



