New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1873-08-23

coma ,.bt he introduced 10 advantage IN the 'iitcu
CT, 1to ;n.reetors of fish are required 10 produce
e. ,r,sr branding irons, which shall be appilea III
I,oi Immediate presence and sight They are also
g. 90. that AL kinds Of picked or sailed fish nave
hoop well preserved and are free from taint rust
saItburn oil or damage Of any kind. and all hsh OF
oil nust be packed properly in vessels of specified
charaeter and dimensions. The inspection is TO be
compnlsory in all the Provinces except Manitoba
and British Columbia; and the exposure to sale OF
any picked fish, without inspection, renders the
holder liable to penalty of s. each package,
beside n forfeiture of the goods.
la regard TO salmon NO. 1" is to consist Of largest,
best, and choicest kinds web split, with the blood
well washed ont before being salted, and in every
respect free from faint or damage. " No :" is to
embrace the best salmon that remain after the seec-
ton of "No l." and must be also well cured and
free from damage. mo. 81 consists of what re-
mains after the selection of the first two qualities
and must also be good fish, free from damage.
Mess Mackere" is to include the best and latest
mackerel, well cured and such as measure not less
than IA inches from the extremity of the head TO
the crotch of the TAIL aud must have the heads ana
tails taken off. Extra No. !" are the same as
Mess with the heads and tails left on. No ,
must also be of the best class of fish, but need hot
measure more than IL inches. " No. 2" are the Deso
that remain after the selection of the above classes
Large No. 81 must be 10 inches long NO. q" IL
inches.
All good-looking mackerel under II inches must
be branded Small Spring" or " small Fan" Whle
all sunburned or ragged mac<erelo OF whatever Class
ana not otherwise defective, are to be branded
mo. A. I'D o1o,,,,,os
mo u Of herrings. gaspereaux, ana aleW i e
cornnrise the largest and best fish, the best OF the
reminder are to be marked " No. ~ Underssilteu
herring are TO be mo 81 with the auuton Vi tiy
word smalip Ripped herrings are branded splt;
gibbed herrings branded gibbed; herrlngs not
ripped or gibbed, branded "round;' ana spring
caught herTings branded spring .,,
The best smoked herTings are to be branded 10
y and the poorer ones No. % but no llsh shau DC
passed or branded unless good, and properly packet
and if in boxes. these are to he Is inches long,
inches broad and Is inches deep well nailed, with
smooth tops or covers the tops and bottoms 10 DE AZ
least half an inch thick and the ends three-qarteIS
of an inch Tainted, burned, scOrched ana oadly
smoked herring shall be considered " refuse ana SO
branded. classification into NOS. L ana -
similar TO that required for salmon, IS 10 DC appeu
10 sea-trout lake and salmon trout, and white sh. ,
Green Goldfish in barrels TO be ciassed as no. !,
nns+ consist of the best fish, and measure AT eaSt
Is inches to the crotch of the TAIL Any other KINDS
of fish not enumerated, must he branded accOrdlug
to their character, and properly elassliied, al
fierce is to consist of 800 lbs half leTce l1O DaIt
200 half barrel 100; quintal lOO draft ~ Doh VI
berTinrs 2j to be clear avOirdupois, exclusive. oI
salt aud pickle. ,4. L bro,d
Due instructions are given in regard to the brand
ing of whale ana seal oil, Pale" beng NO. !,
straw " NO. ?" and Brown NO. D." L ne law pro
Nides that the act is not to apply to hsh lanueu ~
the Dominion in American vessels to be Teshippe1
io the United States unless at the special desire Oh
the owners of such fish.