Second Schedule. BRANDING OFFICER'S NOTE SHOWING RESULTS, &c., OF INSPECTION OF BARRELS AND HALF-BARRELS PRESENTED WITH THE ABOVE REQUEST NOTE. Returned to me/us by the Inspecting Officer the sum of (£ S. d.) being the amount of Branding Fees deposited for ( ) Barrels and Half-Barrels of Herrings included in the number in the above Request Note but not actually presented to him, and for ( ) Barrels and ) Half-Barrels for which the Brand was refused. ( Date Fish Curer(s). Appendix A. RECOMMENDATIONS TO CURERS, EXPORTERS AND IMPORTERS. 1. The Board's officers cannot examine every barrel, and the curers should, therefore, in their own interest and that of the trade generally, endeavour to secure that all herrings presented for the brand, whether actually inspected or not, are in every way worthy of it. 66 2. Early Matties," being of a more perishable nature than those taken later in the season, should be exported and put inte consumption at the earliest possible moment. As is well known, heat has a very deteriorating effect upon early-caught herrings, and it is of the utmost importance to all concerned that every precaution should be taken to protect the herrings from the sun from the time of cure until they reach the consumer. 3. Curers should be careful to see that all barrels are well coopered and the herrings properly pickled at the time of shipment. The sending of deck cargoes of early-caught herrings should be avoided unless they can be specially protected from the sun, and the importers and merchants at Continental ports and towns are strongly urged to take steps, not only to protect the herrings but also to see that, where the fish have lost their criginal pickle, fresh pickle should be prepared and poured into the barrels. If the barrels are simply filled up with seawater or with unsalted water the contents cannot be expected to keep in good condition. Appendix B. HERRING FISHERY (BRANDING) ACT, 1913 (3 & 4 GEO. 5, CH. 9). [This consisted of a reprint of the Act.] FISHERIES, SCOTLAND. Sea Fisheries. REGULATIONS, dated June 2, 1919, MADE BY THE FISHERY BOARD FOR SCOTLAND AS TO CONSTRUCTION AND CAPACITY OF Barrels AND HALF-BARRELS FILLED OR INTENDED TO BE FILLED WITH CURED WHITE HERRINGS; AND QUALITY, CURE, PACKING, ETC., OF WHITE HERRINGS INTENDED FOR THE OFFICIAL CROWN BRAND. All former Regulations are hereby Superseded. (a) I.-Construction and Capacity of Barrels and Half-Barrels. Important. The regulations regarding the construction and capacity of barerls and the quality of wood used apply to all barrels filled or intended to be filled with cured white herrings, whether these herrings are presented for the brand or not. 1. STAVES AND ENDS. (a) Quality, Sc., of Staves.-The staves of every barrel and half-barrel shall be composed of well-seasoned wood of good quality and capable of retaining the pickle. In course of construction, they shall be well fired, so as to admit of their being bent to the requisite extent. They shall not be cracked, broken, or patched, and there shall not be a double croze. The chime shall not be less than one inch in length. (b) Thickness of Staves and Ends.-The staves and ends of every barrel and half-barrel shall, when completed, be not less than one-half part of an inch, and not more than three-fourth parts of an inch, in thickness throughout. (b) Breadth of Staves.-The staves of every barrel and halfbarrel shall not exceed six inches in breadth at the bulge. (d) Number of Pieces in Ends.-The head end of every barrel and half-barrel must contain not less than three pieces, and the bottom end not less than two pieces. (e) Fitting of Ends in Crozes.-The ends of every barrel and half-barrel shall fit properly in the crozes, and shall not be turned inside out, nor made in such a way as to affect the capacity of the barrel or half-barrel. 9634 (a) Printed S.R. & O., 1914 (No. 683), I, p. 582. 2 Z 2. HOOPING. Every barrel or half-barrel shall be hooped in one of the three following ways, viz. :-(a) entirely with wooden hoops; (b) entirely with iron hoops; or (c) partly with wooden hoops and partly with iron hoops. (a) Entirely with Wooden Hoops.-Every barrel or halfbarrel hooped entirely with wooden hoops shall be hooped in either of the two following ways, viz. :-(i) every barrel and halfbarrel shall be full-bound at the bottom end, and have at least three good hoops on the upper quarter; and every barrel shall have four good hoops, and every half-barrel three good hoops, on the head end; the distance between the nearest hoops on opposite sides of the bulge of every barrel shall not exceed eleven inches after the hoops have been properly driven; the distance for half-barrels shall be in like proportion; or (ii) every barrel and half-barrel shall be quarter-hooped, the barrels with four good hoops on each end and three good hoops on each quarter, and the half-barrels with three good hoops on each end and three good hoops on each quarter. (b) Entirely with Iron Hoops : (i) Barrel.-Every, barrel hooped entirely with iron hoops shall be hooped in either of the two following ways, viz.: (1) Every barrel shall be hooped with at least four hoops, one of these to be on each end of the barrel, and not to be less than two inches wide, of wire gauge No. 16, and the other two to be on the quarters of the barrel, and not less than one inch and three-fourth parts of an inch wide, of wire gauge No. 17, the four hoops to be placed at proper relative distances on the barrel; or (2) Every barrel shall be hooped with six hoops, one of these to be on each end of the barrel, and not to be less than one inch and threefourth parts of an inch wide, of wire gauge No. 16, one to be on each of the quarters, and not to be less than one inch wide, of wire gauge No. 18, and one to be on each side of the bulge, and not to be less than one inch and one-fourth part of an inch wide, of wire gauge No. 17, the six hoops to be placed at proper relative distances on the barrel. (i) Half-Barrel.-Every half-barrel hooped entirely with iron hoops shall be hooped with at least four hoops, one of these to be on each end of the half-barrel, and not to be less than one inch and one-half part of an inch wide, of wire gauge No. 17, and the other two to be on the quarters of the half-barrel and not less than one inch and one-fourth part of an inch wide, of wire gauge No. 18, the four hoops to be placed at proper relative distances on the half-barrel, (c) Partly with Wooden Hoops and Partly with Tron Hoops : (i) Barrel.-Every barrel hooped partly with wooden hoops (1) If the hoop of the head end alone be of iron, (2) If the hoops of both ends be of iron, each of the (i) Half-Barrel.-Every half-barrel hooped partly with (2) If the hoops of both ends be of iron, each of the 3. TIGHTNESS. Every barrel and half-barrel shall be made perfectly tight. 4. CAPACITY. (a) Barrel. The capacity of every barrel shall be twenty-six gallons and two-third parts of a gallon imperial measure. (b) Half-Barrel.-The capacity of every half-barrel shall be thirteen gallons and one-third part of a gallon imperial measure. II. Examination of Barrels and Half-Barrels in Respect of Construction and Capacity. 5. BARRELS AND HALF-BARRELS INTENDED TO BE FILLED WITH CURED WHITE HERRINGS. Officers shail examine at least four in every one hundred barrels or half-barrels intended to be filled with herrings, and shall test their capacity by diagonal rod 23 inches long for barrels, and 181 9634 2 Z 2 48th Geo.III. 55th Geo.III. 12 & 40. inches long for half-barrels, the measurement being taken from the croze of the bottom end to the croze of the head end, and the examination to be made at a time or times suitable for the officers. Where deemed necessary, one of the four barrels or half-barrels shall be tested by liquid measure. 6. BARRELS AND HALF-BARRELS FILLED WITH CURED WHITE HERRINGS. Officers shall examine all barrels and half-barrels filled with herrings, and (if deemed necessary) shall empty the herrings out of at least one barrel or half-barrel in every one hundred, and test its capacity by liquid measure, and test the capacity of at least other three by calipers. III.-Marks on Barrels and Half-Barrels. 7. MARKS On Barrels aND HALF-BARRELS INTENDED TO BE FILLED WITH CURED WHITE HERRINGS INTENDED FOR THE BRAND. (a) On the outside of the bottom of every barrel and half-barrel, at the time when these 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 used as a substitute for red keel or black lead, and no barrel or half-barrel unmarked as here prescribed shall be examined for branding. The marks shall take the following form, viz. : Description of her rings to be packed E.; in barrel or half- ((La. Full) (Full) (Mat. Full) (Mattie); (La. Spent) (Spent) barrel.) (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 when it is given to a packer to be again packed with herrings, shall be 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. 8. MARKS ON BARRELS AND HALF-BARRELS FILLED WITH CURED WHITE HERRINGS INTENDED FOR THE BRAND. (a) The curer's name and the name of the port or place of cure shall be stencilled distinctly on the bottom end 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 on the bilge there shall be legibly scrieved a description of the herrings contained in the barrels or half-barrels, and the date of their curethe month of cure to be expressed by the figure indicating its |