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and pickled.

Pork of four qualities.

Mess.

One hog.
Prime.

clear St. Ubes, Isle of May, Lisbon or Turks-Island salt, or eighty pounds of coarse Liverpool salt, or other salt of equal quality, exclusive of a pickle, made of fresh water, as strong as salt will make it; and to each barrel of beef, of the first four descriptions, shall be added six ounces of saltpetre; and each half barrel of beef shall be salted with one half the quantity of salt before mentioned, and three ounces of saltpetre.

SECT. 4. There shall be four qualities of pork for exportation, known and distinguished by the names of mess, one hog, prime, and cargo pork; mess pork to consist of rib pieces only; one hog, to be one hog, and no more, in a barrel; prime pork, to consist of three shoulders, and one head and a half, the head not weighing more than twenty-four pounds to a barrel; cargo pork to consist of not more than five shoulders, and not more than thirty pounds of head to each barrel; and each barrel and half barrel of pork shall be salted and pickled, with the same and pickled; weight of salt, and the same kind of pickle, as is in this act provided for packing and salting beef; and each barrel.

Cargo.

How salted

and half barrel of pork, when so inspected and packed or and branded. repacked, shall be branded in the same manner as is in this act provided for branding beef, designating the different qualities or denominations herein described.

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SECT. 5. All pickled shad, codfish, or mackerel, intended for market, shall be split and well cleansed, and pickled in a strong brine. Shad and codfish shall lie in such brine, at least fifteen days; and mackerel shall lie in such brine, at least forty-eight hours, before they are put up for market; and shall be put up in barrels or half barrels ; each barrel shall contain two hundred weight; and each half barrel shall contain one hundred weight, well packed, with a sufficient quantity of salt, and filled with a strong brine. And shad so put up, shall be of three qualities; the first of which shall be denominated Shad, No. 1, and shall consist wholly of shad well saved, free from rust, or any defect, with the head and tail cut off, and the back-bone taken out; and each barrel shall contain no more than seventy-two shad; half barrels no more than thirty-six shad each. The second quality shall be denominated, Shad, No. 2; and shall consist, wholly, of well saved shad, trimmed, pickled, and prepared for packing, in the same manner as shad, No. 1, and shall not contain more than eighty-two shad to a barrel; half barrels not more than forty-one shad each. The third quality shall be denominated Shad, No. 3, and shall consist of shad well saved, with the head taken off, that will not answer for either of the two former numbers. And said barrels and half barrels of fish, shall be inspected and brand

ed in the manner herein before provided, for inspect- and branded; ing beef; and the inspector who shall inspect and brand the same, shall designate by each brand, the quality, and weight, and kind of fish contained in said barrel and half barrel, by him branded, and also the name of said inspector, and the name of the town, where said fish was put up.

Flour to be

SECT. 6. There shall be two qualities of wheat or rye of two qualiflour, for exportation, distinguished by the names of Super- ties: fine and Fine; which shall be put in barrels, well made, and Fine. Superfine and trimmed with at least ten hoops, each containing one Barrels, how hundred and ninety-six pounds, and shall be inspected made; by an inspector as aforesaid, who shall brand one head of tents; the said barrels with his surname, the quality of the flour, to be inspectwhether wheat or rye, fine or superfine, and shall mark ed: the quantity, and the tare thereof, in figures.

SECT. 7. All corn-meal, manufactured and put up for exportation, to any foreign market, shall he made of corn, kiln-dried, and properly ground, bolted and cooled. before packed; and shall be put into barrels, each barrel containing one hundred and ninety-six pounds, or into hogsheads, each hogshead containing at least eight hundred pounds; and may consist of two qualities, to be denominated No. 1. and No. 2. ; and the same shall be inspected as aforesaid. And the inspector inspecting the same, shall, on one head of each cask, mark the tare thereof, and the quantity, and brand the same with " K. D. Corn Meal," and his surname, and "No. 1." for the first quality, and "No. 2." for the second quality, and the name of the town, where inspected, at full length, and the word Connecticut, abbreviated.

their con

and branded.

Corn-meal,

how made, and put up.

To be of two qualities, No. To be inspected, and brand

1. and No. 2.

ed.

branded.

qualities.

No. 1.

SECT. 8. All cedar and pine shingles, that shall be of- Shingles to be fered for sale in this state, shall be inspected as afore- inspected and said; and each bundle of shingles shall be branded across the butt of the same, as follows, to wit, "No. 1." "No. 2. To be of four "No. 3." or "R." No. 1. shall be at least eighteen inches long, half an inch in thickness at the butt, and four inches wide, straight rifted and breasted. No. 2, shall be No. 2. at least eighteen inches long, seven sixteenths of an inch in thickness at the butt, four inches wide, straight rifted and breasted. No. 3. shall be at least seventeen inches No. 3. long, three eighths of an inch in thickness at the butt, four inches wide, and straight rifted. Refuse shall consist Refuse. of all such shingles as will not pass inspection. for either of the other classes, unless they shall be so bad, as not to be worth half the price of No. 1. in the estimation of the inspector, in which case they shall be branded "O."

SECT. 9. It shall be the duty of the owner of shingles Owner of presented for inspection, or his agent, to place such shin- shingles to

be convenient

ly inspected.

place them so gles as are required to be inspected, in such a situation, that they may as that the bundles may be conveniently examined by the deputy-inspector, or assistants; and no shingles, of How packed. any quality, shall pass inspection, unless so packed, as to contain, by admeasurement, one fourth part of a thousand in each round bundle, and either one thousand, one half a thousand, or one quarter of a thousand, in each square bundle.

Shingles, not branded, not to be offered for

sale:

penalty.

Proviso, as to shingles inspected and branded in New-York.

Fraud or neg

or, &c.

SECT. 10. Any person, who shall offer for sale any shingles, in this state, or who shall export any shingles from this state, which are branded "O," or are not branded at all, or branded in any manner not prescribed in this act, shall forfeit the same, or the value thereof, one half to the person who shall sue for the same, and the other half to the treasury of the state: Provided, that shingles imported from the state of New-York, and which shall have been inspected and branded in said state, agreeably to the laws thereof, shall not be liable to any of the requisitions aforesaid.

SECT. 11. If the inspector-general, his deputy, or any lect of inspect assistant inspector, appointed by virtue of this act, shall be guilty of any fraud or neglect in the inspection of any shingles, contrary to the true intent and meaning of this act; or shall brand or mark any shingles, which he has not inspected; he shall forfeit and pay one dollar for each bundle so falsely marked or branded, one half to him who shall sue for the same, and the other halfto the treasury of the state.

Forfeiture.

how made.

Barrels for SECT. 12. All barrels and half barrels containing beef beef and pork, or pork, of any description, shall be made of good, seasoned, white-oak, rock-oak, or white-ash staves and heading, and hooped with twelve hoops, which shall be well secured, with not less than three pins in each bilge; and each barrel shall contain two hundred pounds weight of beef or pork; and each half barrel shall contain one hundred pounds weight of beef or pork; and each barrel shall not be of less gauge than thirty, nor more than thirty-one gallons; and each half barrel shall gauge not less than fifteen, nor more than sixteen gallons.

Capacity.

How branded.

SECT. 13. On one head of every barrel or half barrel, in which beef or pork is packed or repacked for exportation, shall be branded the weight it contains, with the first letter of the christian name, and the surname, at length, of the inspector, who shall have inspected the same, with the name of the town where it shall have been inspected, in legible characters, and the year in figures, when the same shall have been inspected; also, the addition of the word Connecticut, abbreviated; and

every barrel and half barrel of beef of the three first qualities, shall also be branded with the name of the person for whom the same was packed.

SECT. 14. All barrels and half barrels, containing fish Barrels for fish, for exportation, shall be well made, of good seasoned red- how made: oak or white-oak, or chesnut timber, and each trimmed with twelve hoops; and each barrel shall be of the ca- capacity. pacity of thirty gallons, and each half barrel of the capacity of fifteen gallons and an half.

Casks for cornmeal, how

made :

SECT. 15. All casks for putting up corn-meal for exportation, shall be barrels, well made of seasoned timber, and trimmed with at least ten hoops; or hogsheads, made of good white-oak staves and heading, clear of sap, and well seasoned, suitable for holding spirits; or of other oak timber, well seasoned, with pine heads, and suitable for holding molasses; and all such hogsheads shall be trimmed with at least sixteen hoops, and shall be of the capacity. capacity of at least one hundred and ten gallons.

articles to fur

SECT. 16. Whenever any inspector, surveyor or pack- Owners of er shall be required to cut, pickle, pack or repack any nish convenbeef, pork or fish, or inspect or pack any flour or corn- iences for meal in any store, yard, or place, other than his customary packing, &c. store or yard, the owner or owners of such beef, pork, in what case. fish, flour or corn-meal, shall, without delay, furnish all materials and conveniences necessary to perform the same, excepting the tools, steel-yards, or weights and scales, of such surveyor, inspector, or packer, who shall not be liable to any expense, for the use of the store, yard or place, wherein such beef, pork, fish, flour or corn-meal shall be deposited. And if any inspector or packer, shall, in the discharge of his office, use any steel-yards or weights, which shall not have been tried and sealed according to law, he shall, for each offence, forfeit and pay ten dollars, to and for the use of the town, to which he shall belong.

Penalty for

using weights not proved.

out of his lim

its:

penalty.

SECT. 17. No deputy or assistant inspector, appointed Inspector not by virtue of this act, shall inspect or brand any cask of to inspect, &c. beef, pork, fish, flour or corn-meal, or bunch of shingles, out of the town or county, for which he shall have been appointed, (except in the case provided for, in the second exception: section of this act,) under the penalty of fifty dollars. And if any person, other than the inspector-general, his deputy or an assistant, shall stamp or brand any cask of beef, pork, fish, flour or corn-meal, or bunch of shingles, in the manner directed by this act, every person so of stamp or fending, shall forfeit the sum of twenty dollars, for each brand, &c. : and every cask, or bunch of shingles, so unlawfully stamp- penalty.

ed or branded.

No other person than an in

spector shall

Inspector guil

office,

subjected to forfeiture.

SECT. 18. If the inspector-general, his deputy or asty of neglect sistant, appointed by virtue of this act, shall be guilty of any neglect or fraud, in inspecting any beef, pork, fish, flour or corn-meal, contrary to the true intent and meaning of this act, or shall mark with his brand any cask containing beef, pork, fish, flour, or corn-meal, which has not been actually inspected, or put a false brand upon such as has been inspected, he shall forfeit and pay ten dollars, for each and every cask, so falsely or deceitfully marked. SECT. 19. Ifany person, after the inspection, packing and branding of any cask, containing any of the articles herein before enumerated, shall fraudulently take out, shift, or change any part of the contents thereof, or put into any such cask, any of said articles not inspected, with intent to evade the provisions of this act, every person, so offending, shall, for each and every such offence, forfeit and pay the sum of twenty dollars.

No person shall take out, shift, or change articles inspected,

&c.

penalty.

Inspectors to give certificates.

SECT. 20. It shall be the duty of every inspector, who shall inspect and brand any of the articles herein before mentioned, agreeably to this act, to give to the owner or owners of such articles, a certificate that the same have been inspected and branded by him, according to law; and if any such inspector shall, on demand, refuse to give Penalty for re- such certificate, or shall give a false certificate, he shall fusal, or for a forfeit and pay to such owner or owners, the sum of seven false certifidollars, to be recovered by action of debt.

cate.

Certificate,

when lost, how supplied.

The certifi

cate to accompany the articles inspected.

No articles to be transported

without the certificate;

SECT. 21. Whenever the certificate required by this act, for the purpose of exportation, cannot be obtained, owing entirely to the different destination of the articles aforesaid, after they have been inspected and branded, and for which a certificate may have been given, it shall be the duty of the inspector-general, his deputy, or the assistant inspector of such articles, where the same may be deposited, to make diligent examination and enquiry, respecting the same, and, if satisfied that the same have been duly inspected and branded, to give his certificate thereof; which certificate may be as available, for all the purposes required by this act, as if given by the officer who actually inspected the same.

SECT. 22. A certificate or certificates, as is required by this act, shall accompany all and each of the articles herein before mentioned, which shall be exported, or transported from this state, to any other of the United States; and in case the owner or owners, of any of the articles aforesaid, shall transport the same, from this state into any other of the United States, which shall not have been marked and branded, and for which a certificate or certificates, shall not have been given as is herein provided, such owner or owners, shall, for each cask, so transport

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