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TITLE I gE0 39 Hoops to be well set, 4c.; barrels how to be branded; size of half-barrels.

40. In what barrels beef and pork re-packed may be packed.

41. Inspectors to brand none but well fatted and properly packed beef and pork.

42. Different qualities of pork.

43. How much gait and pickle to be put into each barrel.

44. No thin or bad pork to be branded.

45. What beef may be re-packed.

46. Different qualities of beef.

47. How much Bait, Ac. to be put into each barrel

48. Bloody aud neck pieces of beet, how to be prepared.

49. Beef and pork re-packed, how pickled; duty if casks are too large.
60. Weight, Ac. of every barrel to be branded on its head.

51. How beef killed according to customs of Jews, to be packed, Ac.

52. Provisions of two sections of Article 1st, to apply to New-York.

63. Fees of inspectors.

64. Penalty for being concerned in purchasing cattle or hogs for sale.
55. Penalty for inspecting, Ac. out of his own county.

66. The store and yard of inspector in New-York, to be on margin of river.
57. Penalty on persons uot being inspectors for branding casks, Ac.
68. Penalty for exposing beef or pork to sun, Ac. after inspection.

59. Penalty for intermixing or shifting beef or pork after being branded.

60. Penalty for slaughtering cattle or hogs contrary to this Article.

Beet aDd <$ 31. No beef or pork, with the exceptions stated in the Cbeff** next section, shall be exported or shipped for exportation from •pected. thjg state> unless it shall have been previously inspected,

pickled and branded by an inspector duly qualified, and

according to the provisions of this Article.

Compiled, with some amendments, from the following statutes: 2 R. L, 324; Laws of 1814, 149; 1815,238; 1821, 9; 1825, 437; see Laws of 1843, ch. 202.

ib. Kxcep- § 32. The preceding section shall not extend to beef or t,onB- pork, exported or shipped to either of the provinces of Upper or Lower Canada, by way of the lakes, or of the river St. Lawrence; nor to beef or pork brought into this state from [34»] any of the United States, and packed and branded agreeably to the laws of the state whence it is brought; nor shall it be construed to prevent any licensed butcher from putting" up beef in barrels, half-barrels, tubs or kegs, for ship stores, or in kegs or tubs for exportation, if such beef be put up by the butcher killing the same, and the name of such butcher, and the weight contained, be branded on the head of each barrel, half-barrel, keg or tub. penalty. § 33. Every person who shall ship, or attempt to ship any beef or pork, contrary to the provisions of the two last sections, shall forfeit the sum of fifteen dollars for every barrel and half-barrel so shipped or attempted to be shipped.

See Laws of 1843, ch. 202.

inspector's S 34. Every inspector of beef and pork, before he shall bond' enter on the duties of his office, shall give a good and sufficient bond, with one or more sureties, to the people of this state, to be approved of by the clerk of the county in which such inspector may reside, both as to the form of such bond, and the competency of the surety or sureties, in the penalty of two thousand dollars, conditioned for the faithful performance of his duties as such inspector, under the laws of this state; which bond shall be duly filed in the office of such county clerk.

§ 35. Every such inspector shall provide himself with a 8^'e °r good and sufficient store or yard, capable of receiving and J" storing such beef and pork, as may be brought to him for inspection, in such place, as will be most accommodating to employers, and best calculated to facilitate their business; but nothing shall be allowed for storage of any inspected beef or pork, if it shall be removed and taken away within three days after notice given to the owner or agent, of its being re-packed.

§ 36. All barrels in which any beef or pork shall be Btmh, re-packed, shall be made of good seasoned white oak or white Ac." ash staves and heading, free from every defect; and each barrel shall contain two hundred pounds of beef or pork.

<5 37. Such barrels shall measure seventeen and a half n>. inches, between the chimes, and be twenty-eight inches long, and hooped with twelve good hickory, white oak, or other substantial hoops; if the barrel be made of ash staves, it shall be hooped with fourteen hoops, at least.

§ 38. Such staves, and heads, shall be made of good thick n>. stuff, the heads not less than three quarters of an inch thick; and each and every stave, on each edge, at the bilge, shall not be less than half an inch thick, when finished.

5 39. Such hoops shall be well set and drove, and the barrels n>branded on the bilge with at least the initial letters of the cooper's name; the half barrels shall contain not less than fifteen, nor more than sixteen gallons, and be made in proportion to, and of like materials as a whole barrel, and shall [543i> contain one half the quantity of beef and pork of the whole barrel.

§ 40. All beef and pork, which shall be re-packed in, and n>exported from the counties of Suffolk, Kings and Queens, may be packed in barrels as nearly straight as may be, made of good seasoned red oak staves and heading of the growth of the said counties respectively, free from sap and every defect, and made otherwise as above directed; and without being subject to a re-examination, may be exported from the city of New-York.

<$ 41. Every inspector shall examine and sort all beef and inspector pork, that he shall inspect, and shall brand none but such as to exwnln*~ is well fatted, and packed in casks of the proper dimensions.

§ 42. There shall be three qualities of pork, that may be Quaiiti* of branded on inspection: port

1. The first quality shall be denominated "mess pork," and shall consist of the sides of good fat hogs, exclusive of all other pieces; and each barrel containing it, shall be branded on one of its heads, "Mess Pork:"

2. The second quality shall be denominated "prime pork,"

TITLE s. gM 3g Hoops to be well set, 4c.; barrels how to be branded; size of half-barrels.

40. In what barrels beef and pork re-packed may be packed.

41. Inspectors to brand none but well fatted and properly packed beef and pork.

42. Different qualities of pork.

43. How much gait and pickle to be put into each barrel.

44. No thin or bad pork to be branded.

45. What beef may be re-packed.

46. Different qualities of beef.

47. How much salt, 4c. to be put into each barrel

48. Bloody aud neck pieces of beet, how to be prepared.

49. Beef and pork re-packed, how pickled; duty if casks are too large.

60. Weight, 4c. of every barrel to be branded on its head.

61. How beef killed according to customs of Jews, to be packed, 4c.

62. Provisions of two sections of Article 1st, to apply to New-York.

63. Fees of inspectors.

54. Penalty for being concerned in purchasing cattle or hogs for sale.

65. Penalty for inspecting, 4c. out of his own county.

66. The store and yard of inspector in New-York, to be on margin of river.

67. Penalty on persons not being inspectors for branding casks, 4c.

68. Penalty for exposing beef or pork to sun, 4c. after inspection.

59. Penalty for intermixing or shifting beef or pork after being branded.

60. Penalty for slaughtering cattle or hogs contrary to this Article.

Beef and § 31. No beef or pork, with the exceptions stated in the Fobeii?"1 next section, shall be exported or shipped for exportation from ■pected. this state, unless it shall have been previously inspected,

pickled and branded by an inspector duly qualified, and

according to the provisions of this Article.

Compiled, with some amendments, from the following statutes: 2 R. L, 324; Laws of 1814, 149; 1815,238; 1821, 9; 1825, 437; see LawB of 1843, ch. 202.

Ib. Kxcep- § 32. The preceding section shall not extend to beef or tlon*" pork, exported or shipped to either of the provinces of Upper or Lower Canada, by way of the lakes, or of the river St. Lawrence; nor to beef or pork brought into this state from [54ai any of the United States, and packed and branded agreeably to the laws of the state whence it is brought; nor shall it be construed to prevent any licensed butcher from putting" up beef in barrels, half-barrels, tubs or kegs, for ship stores, or in kegs or tubs for exportation, if such beef be put up by the butcher killing the same, and the name of such butcher, and the weight contained, be branded on the head of each barrel, half-barrel, keg or tub. Penalty. § 33. Every person who shall ship, or attempt to ship any beef or pork, contrary to the provisions of the two last sections, shall forfeit the sum of fifteen dollars for every barrel and half-barrel so shipped or attempted to be shipped.

See Laws of 1843, ch. 202.

in.pector't $ 34» Every inspector of beef and pork, before he shall 1)0114 enter on the duties of his office, shall give a good and sufficient bond, with one or more sureties, to the people of this state, to be approved of by the clerk of the county in which such inspector may reside, both as to the form of such bond, and the competency of the surety or sureties, in the penalty of two thousand dollars, conditioned for the faithful per- 1 formance of his duties as such inspector, under the laws of tins' state; which bond shall be duly filed in the office of such county clerk.

§ 35. Every such inspector shall provide himself with a 8£TM°r good and sufficient store or yard, capable of receiving and 7" storing such beef and pork, as may be brought to hun for inspection, in such place, as will be most accommodating to employers, and best calculated to facilitate their business; but nothing shall be allowed for storage of any inspected beef or pork, if it shall be removed and taken away within three days after notice given to the owner or agent, of its being re-packed.

§ 36. All barrels in which any beef or pork shall be Barrel, re-packed, shall be made of good seasoned white oak or white &cT m*de' ash staves and heading, free from every defect; and each barrel shall contain two hundred pounds of beef or pork.

<§ 37. Such barrels shall measure seventeen and a half ib. inches, between the chimes, and be twenty-eight inches long, and hooped with twelve good hickory, white oak, or other substantial hoops; if the barrel be made of ash staves, it shall be hooped with fourteen hoops, at least.

§ 38. Such staves, and heads, shall be made of good thick n>. stuff, the heads not less than three quarters of an inch thick; and each and every stave, on each edge, at the bilge, shall not be less than half an inch thick, when finished.

§ 39. Such hoops shall be well set and drove, and the barrels branded on the bilge with at least the initial letters of the cooper's name; the half barrels shall contain not less than fifteen, nor more than sixteen gallons, and be made in proportion to, and of like materials as a whole barrel, and shall [M3> contain one half the quantity of beef and pork of the whole barrel.

g 40. All beef and pork, which shall be re-packed in, and lbexported from the counties of Suffolk, Kings and Queens, may be packed in barrels as nearly straight as may be, made of good seasoned red oak staves and heading of the growth of the said counties respectively, free from sap and every defect, and made otherwise as above directed; and without being subject to a re-examination, may be exported from the city of New-York.

g 41. Every inspector shall examine and sort all beef and inspector pork, that he shall inspect, and shall brand none but such as to exMntaais well fatted, and packed in casks of the proper dimensions.

§ 42. There shall be three qualities of pork, that may be Qualm* of branded on inspection: pork'

1. The first quality shall be denominated "mess pork," and shall consist of the sides of good fat hogs, exclusive of all other pieces; and each barrel containing it, shall be branded on one of its heads, "Mess Pork:"

2. The second quality shall be denominated "prime pork,"

Title a. Qf wjjjcj1 there shall not be, in a barrel, more than three shoulders, the legs being cut oft' at the knee joint, nor more than twenty-four pounds of heads, which shall have the ears and snouts cut off, the snouts cut off' to the opening of the jaws, and the brains and bloody grizzle taken out of the heads; and the rest of the pork to constitute a barrel of prime, shall be made up of side pieces, neck and tail pieces; and one head of every ban-el of such pork, shall be branded, "Prime Pork:"

s. The third quality shall be denominated "cargo pork," of which there shall not be in a barrel more than thirty pounds of head and four shoulders, it shall be otherwise merchantable pork; and shall be branded on one head of each barrel," Cargo Pork:"

4. Side pork so re-packed, shall be cut from the back-bone to the belly, in pieces of about five inches wide, and which in weight shall not be under four pounds; otherwise the barrels containing the same shall not be branded as merchantable. B»n »na § 43. Into every barrel of pork branded by an inspector, plcUe' under the preceding section, there shall be put not less than sixteen quarts of salt, equal in weight to good and pure Turks-Island salt, and a strong new pickle; but if such pork is inspected and branded when fresh, then there shall not be less than twenty-four quarts of salt of the same quality above designated put into every barrel, exclusive of strong new pickle.

Bad pork. g 44. No thin, soft, rusty, meazly or tainted pork, shall in any case be branded under the foregoing provisions; but pork [«44] of that description shall be marked by the inspector on the head of every barrel containing it, with paint, and by such marking its true character shall be designated, mat b«ef g 45. No beef shall hereafter be re-packed, in barrels, for packed for exportation, unless it be of fat cattle not under three years

exportation ^. m^ jQj gucQ gj^jj ^ ^ ^Q pjeceg) as gqUare ag

may be, and which shall not exceed twelve, nor be under four pounds in weight. Qnaiiuea. § 46. All beef which an inspector shall find on examination to have been killed at a proper age, and to be fat and merchantable, shall be sorted and divided for packing and re-packing, in barrels and half-barrels, into four different sorts, to be denominated "extra mess," "mess," "prime," and "cargo beef"

1. Extra mess beef shall consist of none but the most choice pieces of the largest and fattest cattle, and weighing not less than six hundred pounds of beef, excluding the hide and tallow:

2. Mess beef shall consist of the choice pieces of such beef, as is large and well fatted, without hocks, shanks, clod or necks, and may, or may not, contain two choice rounds out of the same cattle, not exceeding ten pounds each:

3. Prime beef shall consist of choice pieces of good fat

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