434 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
pounds, which rest on a beam scale. These tubs have wooden staves and have the 
bottom perforated with inch holes to permit drainage, or, better still, a rope net- work 
bottom, and are bound with two iron hoops and have an iron handle on each side. 
The diameter of the tub is 24 inches at the top and the height is about 15 inches. 
When the proper weight of fish is placed in the tubs the fish are removed to a packing 
crib, somewhat similar to the culliug crib, and usually 38 inches long, 2G inches wide, 
and 14 inches deep, where they are packed in barrels or smaller packages, the various 
grades being kept separate from each other and placed in different xiackages. 
In packing, a small quantity of salt is sprinkled in the bottom of the barrel, next 
two or more layers of fish, with the flesh side up and succeeding layers of fish with 
the back ui). Over each layer of fish a large handful of salt is sprinkled, about 35 
liouuds being used for each barrel of fish, which is required by law to contain 200 
pounds of mackerel, exclusive of the weight of the pickle; while half, quarter, and 
eighth barrels must contain jiroportionate quantities. The total shrinkage on salt 
mackerel from the round to the marketable state is about 33 iier cent. After being 
filled the barrel is headed and moved to some appropriate place on the wharf or in the 
storehouse, where it is “pickled”; that is, a hole is bored in the side or head of the 
barrel and as much brine as the barrel will contain is poured in. This brine should 
be made quite strong, at least of 95° salinometer test, and it is conveniently introduced 
by means of a water bucket with a copper nozzle in the bottom, forming a funnel, the 
end of which is iilaced in tlie hole made in the side of the barrel, a vent on the side 
permitting the air to escape. The hole is then plugged up and the barrel turned on 
end and branded. The branding kettle most commonly used is of stout sheet iron, 
cylinder shaped, 9 inches in diameter and 12 inches high. A rod with a wooden 
handle at the top passes through the center of the kettle and furnishes the means for 
handling it. A charcoal fire is made in tlie kettle and when the brand, usually made 
of brass at the bottom, is sufficiently heated, the barrels are stamped with the legal 
insxiection marks. Because of leakage and evaporation it is frequently necessary to 
add additional iiickle to the barrel after it has stood several days, the deficiency being 
noted by the sound iiroduced by striking the barrel with a stick. 
The total cost of repacking mackerel, including barrels, salt, and all labor, from 
the time the fish are received from the vessel, ranges between $1.25 and $1.60 jier 
barrel, depending on the market price for barrels, labor, etc. 
The general average of cost approximates $1.44 per barrel, apportioned as follows : 
Lalior — weighing and culling. 
Labor in packing 
Salt in packing. 
Eepickling 
Bangor barrel 
Supervision, use of plant, etc 
$0. 25 
.10 
.10 
.06 
.08 
. 55 
.30 
The laws of most of the New England States require that the work of culliug, 
weighing, packing, and pickling be all performed under the personal supervision of a 
State inspector, who places his brand on the head of each barrel or package, indicating 
the kind and grade of fish, name of inspector, name of town and State where packed, 
and date of packing. In Maine and New Hampshire it is necessary that the date 
include the month as well as the year in which the fish are packed, but in Massachu- 
setts the year is deemed sufficient. If by becoming rusty, or the jiickle leaking out, 
the fish require repacking, they must again be inspected. There is much difference in 
