into his custody, as shall be necessary to pay the duties thereon to CHAP. 49. the custom house. SECT. 11. He may sell by auction, to the best advantage, such Same subject. 1821, 14, § 7. of the property as may be of a perishable nature, whenever necessity may require it, giving reasonable public notice, and, if practicable, in a public newspaper. to the state 1821, 14, § 7. SECT. 12. If no person interested shall appear, within one year Property to be after such property shall have been taken into the custody of the accounted for commissioner, and establish his claim thereto, the commissioner shall treasurer, after present, under oath, to the treasurer of the state, an inventory of the property; and if sold, an account of the sales; with an account of all moneys, paid by him as duties and expenses on the same: and he shall pay and deliver to the treasurer the balance of such accounts, with all the property remaining in his hands, for the use of the state. Treasurer to al low the commissioner, pay. 1821, 14, § 7. SECT. 13. The treasurer may make to the commissioner such compensation, for his services and expenses, as shall be just; to be ascertained, in case of disagreement between the treasurer and commissioner, in the manner provided in the cases mentioned in the seventh section. SECT. 14. If any commissioner shall, for the space of sixty Proceedings, days after the expiration of the year, herein before limited for his when the comaccounting with the treasurer, neglect to comply with the provisions of the twelfth section, the treasurer shall cause a suit to be commenced therefor, for the use of the state, and shall prosecute the same to final judgment and execution. SECT. 15. All commissioners, heretofore appointed, shall remain Former comin office, subject to its previous limitations. missioner neg lects to ac count, &c. 1821, 14, § 7. missioners retained in office. CHAPTER 50. OF THE INSPECTION OF BEEF AND PORK. SECT. 1. Appointment of inspector general. SECT. 11. How to be assorted and branded, CHAP. 50. SECT. 18. Proportions of salt. Casks to be SECT. 34. Oath to be taken by master or Appointment of inspector gen eral. 1821, 148, § 1. His oath and bond. branded. 19. Contents and materials of barrels and half barrels. 20. Dimensions, &c. when for beef. 22. Manufacturer's brand. 23. Inspector's and owner's brands. less on personal inspection. 26. Penalty for misconduct in the in- 27. Deputies limited to the town or 28. None but inspector or deputy, to 29. Branding under section fourteen. 31. Penalty for intermixing beef or or may not, be re-exported or sold.! the collector of the United States. owner. 35. Penalty for exporting uninspected 36. How the same may be seized. 39. Penalty for selling clear pork, by 41. Recovery of fines and forfeitures. 42. Annual returns of the inspector and his deputies. 43. Inspector may administer oaths. 44. How beef and pork may be weigh ed. 45. Appointment of weighers of beef. 48. Hides to be weighed and certified. SECTION 1. There shall be an inspector general of beef and pork for the state, well skilled in the knowledge thereof, to be appointed by the governor, with advice and consent of the council, whenever a vacancy shall occur in the office; and to be by them removable at pleasure. SECT. 2. Before entering upon the duties of his office, he shall 1821, 148, § 1. give bond, with sufficient sureties, to the treasurer of the state, for the faithful discharge of his duties, in the penal sum of four thousand dollars; and shall be duly sworn. His deputies. 1821, 148, § 1. Deputies remain, pending a vacancy in the SECT. 3. The inspector general shall appoint one or more deputies, in every port in this state, where beef and pork are exported, and a convenient number in the several counties; and he shall be responsible for the neglect or misconduct of his deputies, whilst acting under him. SECT. 4. Whenever the office of inspector general shall become vacant by death or otherwise, his deputies may continue to discharge office of inspec- the duties of the office until a successor shall be appointed; and they shall be held accountable to the state. tor general. 1831, 511, 69. Of the deputies' bonds and oath. 1821, 148, § 1. 1831, 511, § 9. Inspector or his deputy to act within twenty SECT. 5. Every deputy inspector shall give bonds to the inspector general, with sureties to his satisfaction, for the faithful performance of his duty, in a sum not less than three hundred, nor more than one thousand dollars: and the bond shall be so expressed, as to enure to the use of the state, for such time as the deputy may exercise the duties of the appointment, pending any vacancy in the office of inspector general, pursuant to the preceding section. Such deputy shall also be duly sworn. SECT. 6. The inspector general, within the county where he resides, or his deputy, within the county, or town, for which he may four hours after be appointed, shall, as soon as may be, within twenty four hours 1821, 148, § 5. request made, attend at any suitable place, for the purpose of request. after inspecting any quantity of beef or pork, or both, exceeding five bar- CHAP. 50. rels; and commence thereon, as soon as consistent with the provisions of the following section. Inspection to be in a suitable inspector. SECT. 7. Neither the said inspector, nor his deputy, shall begin place, under the to pack, or repack, any beef or pork, before a convenient, strong control of the and secure place, shall have been provided by the party claiming 1831, 511, § 7. such inspection, and the key thereof lodged with him; and it shall be the duty of the inspector or deputy to keep the said key, until such beef or pork shall be packed or repacked, salted, coopered and branded, or otherwise prepared for exportation, as provided in this chapter. paid in advance, SECT. 8. Such officer shall not be liable, for neglecting or refus- Inspection ing to commence upon any inspection or other service, before all charges to be the inspection charges for inspecting, cutting, salting, coopering and or secured. branding such beef or pork shall either be paid, or satisfactorily 1831, 511, § 7. secured to him. barrels or half SECT. 9. Whenever the said inspector or his deputy shall have Beef and pork inspected and assorted any beef or pork, as hereinafter directed, he to be packed in shall, with the assistance, if necessary, of laborers and coopers in barrels. his employ, and for whose conduct he shall be responsible, cut, weigh, pack, salt and cooper, the said beef and pork, in barrels or half barrels, as required in this chapter. 1821, 148, § 5. How to be cut SECT. 10. No beef shall be packed or repacked in barrels or of the age of half barrels for exportation, unless it be of fat cattle, not under two beef cattle. years old; and all such beef shall be cut into pieces, as nearly up. square as may be, and of not more than eight, nor less than four 1821, 148, § 3. pounds in weight, except where otherwise expressly provided. sorted and SECT. 11. Excepting as provided in the twelfth and fourteenth How to be assections, all beef, which the inspector or his deputy shall, on exam- branded, in ination, find to have been killed at a proper age, and otherwise general. good and merchantable, shall be by him divided into five different 1821, 148, § 3. sorts, for packing or repacking; to be denominated and branded respectively, mess, number one, prime, cargo, and hearts and cheeks. Mess beef shall consist of oxen, cows and steers, well fattened, Mess beef. of three years old and upwards, and weighing six hundred pounds 1821, 148, § 3. and upwards; the shin, shoulder, clod and neck, shall be taken from the fore quarters, and the leg and the leg round from the hind quarters and each barrel and half barrel, containing beef of this description, shall be branded on one of the heads with the words, mess beef. 1821, 148, § 3. Number one shall consist of oxen, cows, steers and heifers, not Number one. under three years old, and weighing not under four hundred pounds, and to average five hundred and twenty pounds without any necks or shanks. On one head of each barrel or half barrel, containing beef of this description, shall be branded, No. 1. 1821, 148, § 3. Prime beef shall consist of fat cattle of all descriptions, not before Prime. mentioned, of two years old and upwards, bulls excepted, with not 1832, 18, 1. more than half a neck and two shanks, and without any hocks; each barrel and half barrel of which shall be branded, prime beef. Cargo beef shall consist of those parts of beef, which are excluded Cargo. from mess, number one, and prime, not including hearts and cheeks; 1832, 14,91 and shall be packed and inspected by the inspector general or his 1821, 3. CHAP. 50. deputy, in the same manner as No. 1, or prime, and shall be branded cargo beef; first taking from the parts excluded as aforesaid, namely, from the end of the neck, not less than four pounds, nor more than six, and from the shank and shin of each quarter, not less than four pounds, nor more than eight: which pieces, thus taken off, shall not be exported from this state. Hearts and cheeks. 1821, 148, § 3. May be inspect ed and packed by request, as, Extra mess, The hearts and cheek pieces of beef may be inspected and packed, as aforesaid, and shall be branded, hearts and cheeks. SECT. 12. The inspector or his deputy may also, at the request of the owner or agent, inspect and pack the following descriptions of beef, viz: Oxen of four years old and upwards, and weighing seven hun1831, 511, § 3. dred pounds and upwards, excluding the same parts as for mess beef, to be branded extra mess; and and Navy mess. 1825, 291. Mode of salting beef. 1821, 148, § 3. 1831, 511, 8. The round may be reserved for and chines. 1839, 387, § 1, 2. Choice pieces of oxen, steers, cows and heifers, of three years old and upwards, weighing four hundred pounds or more, and to average five hundred and fifty pounds, excluding the same parts as for mess beef, to be cut into pieces of as nearly ten pounds, as practicable, and to be branded navy mess. SECT. 13. Every barrel of beef shall be well salted, with seventy five pounds of clean St. Ubes, Isle of May, Lisbon or Turk's island salt, or eighty pounds of 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 mess, extra, or navy beef, shall be added not more than four, nor less than three ounces of saltpetre; and to each barrel of No. 1, prime and cargo beef, shall be added not more than three, nor less than two ounces; and for every half barrel of beef of the different kinds, one half of the stated quantity of salt and saltpetre shall be used. SECT. 14. Any person, packing beef under the supervision of the inspector general or his deputy, may reserve for smoking, jerksmoking, jerking, &c. Neck ing or other purposes the round, being that part of the leg cut from the hind quarter, near to the edge bone, and the neck and chines of the fore quarter, cut as provided in the twelfth section; and the said beef, so reserved, shall be at the disposal of the owner either for consumption, or to export in hogsheads, or in any other mode of packing. Of the various brands of pork. 1824, 276, 2. 1821, 148, 64. 1833, 50, 61. 1832, 18, 2. Extra clear and SECT. 15. Excepting as provided in the sixteenth and seventeenth sections, all pork, packed or repacked in barrels or half barrels, for exportation, shall be divided into seven different sorts, to be denominated and branded, respectively, extra clear pork, clear pork, bone middlings, navy mess pork, number one, prime pork and cargo pork; and in all cases the following parts shall be taken out, as refuse, viz: nose pieces or faces, ears, brains, tail, feet and lard. The two kinds of clear pork shall consist of the best pieces of large, well fatted healthy hogs, weighing three hundred pounds or upwards, free from bones, or the lean part of the meat, excepting the ends of the ribs and the brisket: and extra clear pork shall consist of such pieces, not less than three and a half inches thick, in the thickest part of such pieces, clear of lean; and the clear pork of such pieces, not less than two inches and a half thick, in the thickest part of such pieces, clear of lean. Bone middlings shall consist of middling pieces taken from hogs, CHAP. 50. well fatted, weighing two hundred and thirty pounds and upwards. Bone midNavy mess pork shall consist of all parts of the carcass, well dlings. fatted, weighing from one hundred and sixty pounds to two hun- Navy mess. 1821, 148, § 4. dred and thirty pounds; except the head, fore and hind legs, the shoulder joint, lard, and refuse parts above mentioned. Number one shall consist of all parts of hogs well fatted, aver- Number one. aging two hundred and twenty pounds or upwards, and each of 1821, 148, § 1. which shall weigh not less than one hundred and eighty pounds, and to have no more heads, legs, shoulders or other coarse parts, than belong to one carcass, deducting the lard and refuse, as above. Prime pork shall consist of all parts of one and a half hog, Prime. well fatted, which shall weigh two hundred pounds, deducting the lard and refuse, as above; and, if in half barrels, it shall consist of pig pork, all parts of one carcass or not, excluding the lard and refuse as above. In all cases, where the legs of pork are taken out for any other purpose, the weight shall not be made up of heads and shoulders, but with other parts of the carcass, not less valuable than the legs would be, if salted. 1821, 148, § 4. 1832, 18, § 2. 1332, 18, § 2. Cargo pork shall consist of the merchantable parts of wholesome Cargo. pork of quality inferior to prime pork, and there shall not be more 1821, 148, § 4. than the merchantable parts of two carcases of pork in one barrel; except where any of the legs are taken out, the same number of shoulder pieces, and no more, may be added; the deficiency of weight to be made up in better parts of a carcass of pork. Pork heads or feet. Mess pork. SECT. 16. Barrels or half barrels, filled with pork heads or feet, shall be branded pork heads or feet, as the case may be. SECT. 17. The inspector general or his deputy, at the request of the owner or agent, may inspect, cut, weigh, pack, or repack, salt, cooper or brand pork of the following description, which shall be branded mess pork; viz: every part, except the heads, legs, shanks and lard of well fatted hogs in good condition, weighing from two hundred to three hundred pounds, and averaging two hundred and fifty pounds. SECT. 18. Every barrel of pork shall be well salted with sev- Proportions of enty pounds, and every half barrel with thirty five pounds, of clean salt. Casks to coarse salt, exclusive of a strong pickle; and each shall be branded 1821, 148, § 4. on one of the heads, with the quality of the pork it contains. be branded. barrels and half 1831, 511, § 4. SECT. 19. Every barrel of beef or pork, packed or repacked Contents and for exportation, shall contain two hundred pounds; and every half materials of barrel one hundred pounds: and they shall each be made of good, barrels. seasoned, rift, white oak, white ash, or maple staves and heading, 1832, 18, § 3. free from any defect. 1821, 148, § 2. beef. SECT. 20. The beef barrels shall measure not less than sixteen Dimensions, inches, nor more than sixteen and a half inches, between the chimes; &c. when for and be not less than twenty eight, nor more than twenty eight and 1821, 148, § 2. a half inches long, to be covered, three fourths of the length, with 1832, 18, § 3. good oak, ash, elm, leverwood or walnut hoops, leaving one fourth in the centre; the heads and staves to be of a proper thickness; the hoops to be well set, and drove together. The half barrels shall contain not less than fifteen, nor more than fifteen and a half gallons, to be hooped in the same manner as barrels. |