VAHE SMOKED-HERRING INDUSTRY. 481 
inside of the box. The best quality of smoked herrings are called ‘scaled herrings.’ These arc the 
largest and best fish. Those called ‘number one’ are herrings not scaled and small fish. A 
scaled herring must be 7 inches long, fat, and good. The number one must not be less than 6 
inches in length, and larger-but poor fish are also branded of this quality. All other descriptions 
of fish are considered refuse.” 
Sections 10 and 11, of chapter XI, of the Revised Statutes of Maine, passed in 1871, read as 
follows: 
“Suc. 10. All smoked herring shall be sorted by the inspector, according to their quality, as 
follows: Scaled herrings shall consist of all the largest, fattest, and best-cured fish of not less than 
7 inches in length; number one of well-cured ‘fish not less than 6 inches in length; and in both 
cases all those shall be taken out as refuse which are belly-broken, tainted, scorched, slack salted, 
or not sufficiently smoked. 
“Sze. 11. All boxes for packing smoked herrings shall be made of sound boards sawed and 
seasoned; the top, bottom, and sides, of boards not less than three-eighths of an inch thick; and 
the ends, of boards three-quarters of an inch thick, securely nailed, and 16 inches in length, 8 
inches in breadth, and 5 inches in depth by outside measurement: Provided, That any change in 
the dimensions, above named, shall not operate to reduce their capacity, which shall not be less* 
than 464 cubic inches in the clear for each box; and each box shall be filled with the same kind and 
quality of fish; and if the box contains Magdalen herring, that word shall be abridged if considered 
convenient; and no fish shall be considered merchantable unless salted and smoked sufficiently to 
cure and preserve them, which shall then be packed in boxes in clear dry weather.” 
Sections 6 and 7, of chapter OXXIV, of the General Laws of New Hampshire, approved 
August 6, 1878, give the following, governing the smoked-herring interests of that State: 
“ Sec. 6. All herrings or alewives intended to be smoked and packed shall be sufficiently salted 
and smoked to cure and preserve the same, and afterward closely packed in the boxes in dry 
weather. 
“Sro. 7. All smoked alewives or herrings shall be divided and sorted by the inspector or some 
deputy, and denominated, according to their quality, ‘first sort’ or ‘second sort.’ The ‘first dort’ 
shall consist of all the largest and best-cured fish; the ‘second sort’ of the smaller, but well-cured 
fish ; and in all cases all fish which are belly-broken, tainted, scorched, slack salted, or not suffi- 
ciently smoked shall be taken out. as refuse. . 
“Sxo. 8. Each box of alewives or herrings so inspected shall be branded on the top by the 
inspecting officer with the initials of his Christian name and the whole of his surname, the name 
of the town where it was inspected, with the abbreviation of ‘N. H.,’ the quality, whether ‘first 
sort’ or ‘second sort,’ and the month and year in which they were so branded.” 
Sections 48 to 52, inclusive, of chapter XLIX, of the General Statutes of Massachusetts for 
1859, regulate the brands and boxes of herring in the following manner: 
“ Alewives or herrings intended to be packed for sale or exportation, shall be sufficiently 
salted and smoked to cure and preserve the same, and afterwards shall be closely packed in boxes 
in clear and dry weather. 
“Sc. 49. Smoked alewives or herrings shall be divided and sorted by the inspector or his 
deputy, and denominated according to their quality, number one and number two. Number one 
shall consist of all the largest and best cured fish; number two, of the smaller but well-cured fish; 
and in all cases those which are belly-broken, tainted, scorched, or burnt, slack salted, or not 
sufficiently smoked, shall be taken out as refuse. 
Sec. 50. Boxes made for the purpose of packing smoked alewives or herrings, and containing 
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