BULLETIN OF THE UNITED STATES FISH COMMISSION. 
wire gage No. 17, and the other two to be on the quarters of the half barrel and not less than 1J 
inches wide, of wire gage No. 18, the four hoops to be placed at proper relative distances on the 
half barrel. 
(c) Partly with wooden hoops and partly with iron hoops: 
(1) Every barrel hooped partly with wooden hoops and partly with iron hoops shall have 
either (a) the hoop of the head end alone, or (b) the hoops of both ends, made of iron at least 2 
inches wide, of wire gage No. 16. (a) If the hoop of the head end alone be of iron, the remaining 
portion of the barrel shall be bound with wooden hoops in either of the two following ways, viz, 
the bottom end frill bound, with at least three good hoops on the upper quarter, or quarter hooped, 
with three good hoops on each quarter and four good hoops on the bottom end. (6) If the hoops 
of both ends be of iron, each of the two quarters shall be bound with at least three good wooden 
hoops. 
(2) Every half barrel hooped partly with wooden hoops and partly with iron hoops shall 
have either (a) the hoop of the head end alone, or (b) the hoops of both ends, made of iron at least 
1| inches wide, of wire gage No. 17. (a) If the hoop of the head end alone be of iron, the remain- 
ing portion of the half barrel shall be bound with wooden hoops in either of the two following 
ways, viz, the bottom end full bound with at least three good hoops on the upper quarter, or 
quarter hooped, with three good hoops on each quarter and three good hoops on the bottom end. 
( b ) If the hoops of both ends be of iron, each of the two quarters shall be bound with at least three 
good wooden hoops. 
II. Marks which curers are required to put , or are prohibited f rom putting , on barrels 
and half barrels filled , or meant to be filled, with cured white herrings. 
(a) On the outside of the bottom of every barrel and half barrel, at the time when they are 
given by the curer to the packer to be packed with herrings, there shall be legibly written or , 
marked with red keel or black lead a description of the herrings to be packed, the date of their 
cure, and the number of the packer; and neither chalk nor any other substance shall be allowed 
to pass as a substitute for red keel or black lead, and no barrel or half barrel unmarked as here 
prescribed shall be examined for branding. 
(b) When any barrel or half barrel has been emptied of the herrings it contained, the old 
marks on the bottom shall be obliterated, and the barrel or half barrel, at the time it is given to a 
packer to be again packed with herrings, legibly marked anew, in red keel or black lead, with the 
description of herrings it is intended to pack therein, the date of the cure, and the number of the 
packer. 
(c) The curer’s name and the name of the port or place of cure shall be branded on the side of 
all barrels or half barrels presented for the crown brand, and in addition the name of the district 
may be added thus: to Sandhaven may be added Fraserburgh, and to Boddam Peterhead, and 
above these impressions there shall be legibly scrieved a description of the herrings contained in 
the barrels or half barrels, and the date of their cure — the month of cure to be expressed by the 
first letter thereof, except in the cases of January. April, May. and June, which shall be designated 
by JA, AP.MA, and JE, respectively; the following being given as examples of scrieving: 12th July 
1895, La. Full, L 12 J/95; Full, F 12 J/95; Mat. Full, MF 12 J/95; Spent, S 12 J/95; Mattie, E 12 J/95. 
On crown-branded barrels of herrings the year need not be branded, as that is given in the scriev- 
ing and also in the crown brand, which should be placed in close proximity to the curer’s name 
and the name of the port or place of cure. 
( d ) No descriptive mark or marks shall be placed on the ends of barrels or half barrels of 
crown-branded herrings under penalty of removal of the crown brand without return of fees. 
III. Heading up of barrels and half barrels after filling them up with cured white herrings. 
After filling up, according as the barrel or half barrel has been opened at the head end or the 
bottom end, it shall be flagged round the head or bottom, made perfectly tight to contain the pickle, 
and pickled at the bungliole. The bungliole shall be bored within II inches of the foremost hoop 
of the left end; and both chime and quarter hoops of each end of every barrel or half barrel shall 
be properly nailed. 
