PRESERVATION OF FISHERY PRODUCTS FOR FOOD. 
435 
tlie quality of mackerel taken during dilierent seasons of the year. The early spriug 
catch is generally very poor and shrinks considerably when salted. The fish increase 
in fatness as the season advances, and those taken during the fall usually improve in 
Aveight in pickle. Full-grown fresh mackerel measure 17 or 18 inches in length, but 
some over 20 inches and weighing 3 or 4 iiounds are caught. The average length is 
about 12 inches and the weight a trifle less than a pound. Salted mackerel measure 
considerably less, due to the loss of the head and the slight shrinkage in salting. 
The grades of salted mackerel a^re very carefully defined by the statutes of various 
Xew England States, and with little difference in one State from those in another. In 
Maine salted mackerel of the best quality, not mutilated, measuring, when split, not 
less than 13 inches from the extremity of the head to the fork of the tail, free from 
taint, rust, or damage, are branded as “number one”; the next best quality, being not 
less than 11 inches, measuring as aforesaid, free from taint, rust, or damage, are 
branded as “number two”; second quality mackerel, but free from taint or damage, 
and not less than 13 inches, are branded as “number three, large”; those of the same 
quality, not less than 10 inches in length, are branded as “number three,” aud all 
other mackerel, free from taint or damage, are branded as “number three, small.” 
The grades required by the laAvs of New Hampshire and Massachusetts are almost 
identical with the aforegoing, except that in the last-named States the fish are branded 
as “number four” instead of “number three, small.” The regulations of Ehode Island 
are somewhat indefinite in this particular, requiring merely that every cask of mack- 
erel offered for sale or for exportation from the State shall be branded “number one,” 
“number two,” or “number three,” to denote the quality of such fish. 
In addition to the grades designated by law, packers of mackerel prepare special 
grades known as “extra ones,” “extra twos,” “bloaters,” etc. Extra ones are superior 
in size aiid fatness to legal ones, and are sold at a much higher price; and the same 
difference exists between extra twos and legal twos. Bloaters are the choieest mackerel 
prepared, and only a few barrels are secured each season. 
Mess mackerel are also prepared as an additional form of the other grades. These 
are principally the best and fattest mackerel that would pass as numbers one and 
two, with the heads and tails removed, and with the slime, etc., carefully brushed off 
before being reiiacked. There is an average loss of about 17 per cent in weight in 
preparing mess mackerel from the customary condition of pickled mackerel, but tliis 
varies considerably, depending on the size and degree of fatness of the fish. 
The laws of most of the New England States regulate the character and size of 
the barrels in Avhich pickled mackerel are packed and the materials of Avhich they are 
made. The law of Maine requires all barrels and casks to be made of sound, Avell 
seasoned Avhite oak, white ash, spruce, pine, chestnut, or poplar staves, with heading 
of either of such kinds of wood, sound, Avell planed, and seasoned, and the barrel or 
cask to be hooped with at least three strong hoops on each bilge, and three also on 
each chime; the barrel staves to be 28 inches in length and the heads to be 17 inches 
between tlie chimes. In Massaehusetts all packages, except those containing less 
than 25 pounds weight, must be made of white oak, ash, red oak, spruce, pine, or 
ehestnut, and the number of the hoops and the size of the barrel staves and heads 
are the same as set forth in the Maine laAvs. In each State the barrel must hold 
between 28 and 29 gallons, and the half-barrel not less than 15 gallons, and the tierce 
between 45 and 40 gallons. The regulations in Hew Uamiishire are identical with 
those of Massachusetts as to the quality of the material and dimensions of the barrel. 
