REGULATIONS Dated AUGUST 20, 1919, Made by the BOARD OF AGRICULTURE AND FISHERIES UNDER THE HERRING FISHERY (BRANDING) ACT, 1913 (3 & 4 GEO. 5. C. 9), AS TO THE CONSTRUCTION, CAPACITY, AND CONDITION OF BARRELS AND HALF-BARRELS, AND THE QUALITY, CURING, SELECTION AND PACKING OF WHITE HERRINGS, INTENDED TO BE PRESENTED FOR THE OFFICIAL BRAND OR MARK (HEREINAFTER CALLED "THE BRAND"): AND THE INSPECTION, EXAMINATION, MARKING AND BRANDING OF BARRELS.

JurisdictionUK Non-devolved
CitationSI 1919/1111

1919 No. 1111

FISHERIES

(v) Branding of Barrels

REGULATIONS DATED AUGUST 20, 1919, MADE BY THE BOARD OF AGRICULTURE AND FISHERIES UNDER THE HERRING FISHERY (BRANDING) ACT, 1913 (3 & 4 GEO. 5. C. 9), AS TO THE CONSTRUCTION, CAPACITY, AND CONDITION OF BARRELS AND HALF-BARRELS, AND THE QUALITY, CURING, SELECTION AND PACKING OF WHITE HERRINGS, INTENDED TO BE PRESENTED FOR THE OFFICIAL BRAND OR MARK (HEREINAFTER CALLED "THE BRAND"): AND THE INSPECTION, EXAMINATION, MARKING AND BRANDING OF BARRELS.

Note.—In these regulations the expression "barrel" includes half-barrel when the context permits, and unless an express distinction is made.

I.—CONSTRUCTION, CAPACITY, AND CONDITION OF BARRELS AND HALF-BARRELS.

1. Staves and Ends.

(a) QUALITY.—The staves of every 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.—The staves and ends of every 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.

(c) BREADTH.—The staves of every barrel shall not exceed six inches in breadth at the bulge.

(d) NUMBERS OF PIECES IN ENDS.—The head end of every barrel shall 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 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.

2. Hooping.—Every barrel intended to be presented for the brand shall be hooped in one of the following ways:—

(a) PARTLY WITH IRON AND PARTLY WITH WOODEN HOOPS:—

(i) BARREL.—Every barrel shall have either (1) the hoop of the head end alone, or (2) the hoops of both ends, made of iron at least two inches wide, of wire gauge No. 16.

(1) 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 full bound, with at least three good hoops on the upper quarter; or quarterhooped, with three good hoops on each quarter, and four good hoops on the bottom end.

(2) 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) HALF-BARREL. Every half-barrel shall have either (1) the hoop of the head end alone, or (2) the hoops of both ends, made of iron at least one inch and one-half part of an inch wide, of wire gauge No. 17.

(1) If the hoop of the head end alone be of iron, the remaining 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.

(2) If the hoops of both ends be of iron, each of the two quarters shall be bound with at least three good wooden hoops.

(b) Barrels may also be presented which are hooped entirely with iron hoops.

3. Capacity.—No barrel or half-barrel shall be branded or marked unless it have a capacity, in the case of a barrel of twenty-six and two-thirds imperial gallons, or, in the case of a half-barrel, of thirteen and a third imperial gallons.

4. Tightness.—Every barrel shall be made perfectly tight.

II.—INSPECTION AND EXAMINATION OF BARRELS

Officers shall examine at least four in every hundred barrels intended to be filled with herrings and, when filled, to be presented for the brand, and shall test their capacity by diagonal rod 23 inches long for barrels and 18¼ inches long for half-barrels, the measurement being taken from the croze at the bottom end to the croze at the head end. When deemed necessary one of the four barrels shall be tested by liquid measure.

The examination shall be made at such time as may be suitable to the officers.

In the case of barrels filled with herrings intended for the brand, officers shall (if necessary) empty the herrings out of a barrel or barrels and test the capacity by liquid measure, or by callipers.

III. MARKS ON BARRELS

1. Marks on Barrels intended to be filled with Herrings and to be presented for the Brand.

(a) On the outside of the bottom of every 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 unmarked as here prescribed shall be branded. The marks shall take the following form, viz.:—

(Description of herrings to be packed in L F M
                 barrel or half-barrel) … … … … (La. Full.) (Full.) (Matt. Full.)
                (Date of Cure) … … … … … … Aug. 8. Aug. 8. Aug. 8
                Packer's Number … … … … … … 1 1 1
                (Description of herrings to be
                 packed in barrel or A E LS S
                 half-barrel) … … … … (Filling) (Mattie.) (La. Spent.) (Spent.)
                (Date of Cure) … … … … Aug. 8. Aug. 8. Aug. 8. Aug. 8
                Packer's Number … … … … 1 1 1 1
                

(b) Before any barrel, which has been emptied of the herrings it contained, is given to a packer to be again packed with herrings, the old marks on the bottom shall be obliterated, and the barrel shall be legibly marked anew in manner prescribed by this Regulation.

2. Marks on Barrels filled with Herrings intended for the Brand.—

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 presented for the brand, and, in addition, the name of the district may be added.

No descriptive mark or marks shall be placed on the head end of barrels of herrings presented for branding.

IV. QUALITY, CURING, SELECTION, AND PACKING OF HERRINGS INTENDED FOR THE BRAND

1. Quality.—The herrings shall be of good quality, and all broken or torn fish shall be excluded.

2. Period between Capture and Cure.—They shall be gutted with a knife, and cured and packed in barrels within twenty-four hours after being caught.

3. Curing.—They shall be well cured and...

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