S.I. No. 314/1951 - Standard Specification (Pickled Herrings) Order, 1951.
S.I. No. 314 of 1951. | ||
STANDARD SPECIFICATION (PICKLED HERRINGS) ORDER, 1951. | ||
I, SEAN F. LEMASS, Minister for Industry and Commerce, in exercise of the power conferred on me by subsection (3) of section 20 of the Industrial Research and Standards Act, 1946 (No. 25 of 1946), hereby order as follows : 1. This Order may be cited as the Standard Specification (Pickled Herrings) Order, 1951. 2.—(1) The specification set forth in Part II of the Schedule to this Order is hereby declared to be the standard specification for the commodity described in Part I of the said Schedule. | ||
(2) The said standard specification may be cited as Irish Standard 35 : 1951. | ||
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SCHEDULE. | ||
PART I. | ||
PICKLED HERRINGS. | ||
PART II | ||
SPECIFICATION | ||
SCOPE. | ||
1. This specification covers the requirements for Pickled Herrings, their curing and packing, and the barrels in which they are packed. | ||
QUALITY. | ||
2. The herrings shall be of good quality and shall not be broken or torn. | ||
TYPES. | ||
3. Herrings covered by this specification shall be one of the following types :— | ||
" La. Full " : well developed fish full of milt or roe and of not less than 11¼ in. in extreme length. | ||
" Full " : well developed fish full of milt or roe and of not less than 10¼ in. in extreme length. | ||
" Mat. Full " : well developed fish of not less than 9½ in. in extreme length, and either full of milt or roe or with milt or roe visible at the neck or throat. | ||
" Mattie " : well developed plump or fat fish, of not less than 9 in. in extreme length. | ||
" La. Spent " : " spent " fish of not less than 10¼ in. in extreme length. | ||
" Spent " : " spent " fish of not less than 9. in. in extreme length. | ||
PICKLING AND PACKING. | ||
4 (a) Gutting. Herrings shall be gutted with a knife and shall have the gills and long gut cleanly removed. | ||
(b) Rousing. Herrings shall be roused thoroughly with salt until all slime and blood have been removed. | ||
(c) Packing. The roused herrings, with surplus salt shaken off, shall be closely packed into the barrel They shall be placed carefully on their backs in rows, each row being completed with " head herrings ". Each completed tier shall be sprinkled uniformly with salt before the next tier is laid, the herrings in each tier being placed transversely to those underneath When the barrel is filled it shall be left overnight to settle down and additional herrings shall then be added to fill the barrel The head end of the barrel shall then be inserted and tightened and the barrel laid on its side. | ||
(d) Time allowed for packing The herrings shall be gutted and properly packed in the barrel within 24 hours of being caught. | ||
(e) Pining. Herrings of the " La. Full ", " Full ", or " Mat. Full " types shall be pined in salt for not less than 10 clear days, i.e., the headed barrel shall be laid on its side for that period. Herrings of the " Mattie ", " La. Spent ", or " Spent " types shall be similarly pined for not less than 8 clear days. The periods in both cases shall be exclusive of the day of cure and of filling up. | ||
(f) Filling up. The barrel shall be bored in the bilge not more than 1½ in. above the quarter hoop of the bottom end. The barrel shall then be placed on end and the head end removed. Surplus pickle shall be allowed to run off through the bung hole and saved for filling up. The seastick herrings left in the barrel shall be pressed down steadily and uniformly by daunt or otherwise. The space left in the head end of the barrel shall then be tightly packed with herrings, carefully laid and salted uniformly and lightly, the barrel being firmly packed with herrings around the sides as well as in the centre. The herrings shall be pressed firmly to the sides of the barrel with both hands, each tier being completed in the manner described above for packing. Very little salt shall be laid between the tiers in the filling up and none at all on the top tier. The herrings used in filling up shall be washed in pickle and shall belong to the same day's cure as the herrings packed in the barrel and shall have been pined for the same period. No herrings which have lost their original pickle shall be used in filling up. | ||
(g) Heading up. After filling up, the head end of the barrel shall be inserted and tightened, and the barrel flagged around the head end or bottom end if necessary. The spile shall be removed and, if air does not escape, the barrel shall be examined for leaks by blowing air in through the spile. Any leaking shall be remedied by flagging and tightening the hoops. The spile shall be inserted, and the quarter hoops, if made of wood, properly nailed. The barrel shall be laid on its side with the bung hole uppermost. The bung shall be removed and pickle from the filling-up operation or fresh pickle, shall be run in through the bung hole until the barrel is filled. The bung shall then be inserted. | ||
SALT. | ||
5. The salt used in rousing, filling up and packing shall be second fishery salt containing not less than 98·0 per cent. of sodium chloride (NaCl), and not more than 0·03 per cent. of insoluble matter. | ||
PICKLE. | ||
6. Pickle for washing the herrings used in filling up and, if necessary, for adding through the bung hole to complete the filling up, shall consist of a solution of second fishery salt in clean water. The density of the solution shall be not less than 1·09. | ||
STAVES AND ENDS OF BARRELS. | ||
7. (a) Quality. The staves of barrels shall be composed of well-seasoned spruce of good quality. They shall be well fired and shall not be cracked, broken or patched, and shall not have a double croze. The chime shall be not less than 1 in. in length. | ||
(b) Thickness. The staves and ends of barrels when completed, shall be not less than ½ in. and not more than ¾ in. in thickness throughout. | ||
(c) Breadth of staves. The staves of barrels shall not exceed 6 in. in breadth at the bilge. | ||
(d) Fitting of ends in crozes. The ends of barrels 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. | ||
HOOPING OF BARRELS. | ||
8. Every barrel shall be hooped either entirely with iron hoops or partly with iron hoops and partly with wooden hoops. | ||
HOOPING ENTIRELY WITH IRON HOOPS. | ||
9. (a) Whole-barrel. Every whole-barrel hooped entirely with iron hoops shall be hooped in either of the two following ways :— | ||
(i) with four hoops of which one shall be on each end of the barrel and the other two on the quarters. The hoops on the ends of the barrel shall be not less than 2 in. wideand of imperial standard wire gauge No. 16. The hoops on the quarters of the barrel shall be not less than 1¾ in. wide, and of imperial standard wire gauge No. 17. | ||
(ii) with six hoops of which one shall be on each end of the barrel, one on each of the quarters, and one on each side of the bilge. The hoops on the ends of the barrel shall be not less than 1¾ in. wide and of imperial standard wire gauge No. 16. The hoops on the quarters of the barrel shall be not less than 1 in. wide and of imperial standard wire gauge No. 18. The hoops on the sides of the bilge shall be not less than 1¼ in. wide, and of imperial standard wire gauge No. 17. | ||
(b) Half-barrel. Every half-barrel hooped entirely with iron hoops shall be hooped with at least four hoops of which one shall be on each end of the half-barrel and the other two on the quarters. The hoops on the ends of the half-barrel shall be not less than 1½ in. wide, and of imperial standard wire gauge No. 17. The hoops on the quarters of the half-barrel shall be not less than 1¼ in. wide, and of imperial standard wire gauge No. 18. | ||
HOOPING PARTLY WITH IRON HOOPS AND PARTLY WITH WOODEN HOOPS. | ||
10. (a) Whole-barrel. Every whole-barrel hooped partly with iron hoops and partly with wooden hoops shall have the hoops of both ends made of iron not less than 2 in. wide, and of imperial standard wire gauge No. 16. Each of the quarters shall be bound with at least three good wooden hoops. | ||
(b) Half-barrel. Every half-barrel hooped partly with iron hoops and partly with wooden hoops shall have the hoops of both ends made of iron not less than 1½ in. wide, and of imperial standard wire gauge No. 17. Each of the quarters shall be bound with at least three good wooden hoops. | ||
CAPACITY OF BARRELS. | ||
11. The capacity of a whole-barrel shall be not less than 262/3 gallons imperial measure. | ||
The capacity of a half-barrel shall be not less than 131/3 gallons imperial measure. | ||
The capacity of barrels shall be determined either by liquid measure or by diagonal rod. At least four barrels in every hundred intended to be filled shall be tested. Where the test is made by diagonal rod, the rod shall be 23 in. long for whole-barrels, and 18¼ in. long for half-barrels, and the measurement shall be taken from the croze of the bottom end to the croze of the head end. | ||
TIGHTNESS OF BARRELS. | ||
12. Knots and shakes on the interior of barrels shall be sealed with linseed oil putty. Every barrel shall be " beamed ", that is tested for tightness, by immersing the unheaded barrel vertically in a large tub of water with the bottom uppermost. Air escaping from the barrel shall be noted and the barrel shall be tightened and flagged until no air is seen to escape when the barrel is " beamed." | ||
MARKING OF BARRELS PRIOR TO PACKING. | ||
13. Immediately prior to packing, there shall be legibly written or marked with red keel or black lead, on the outside of the bottom of every barrel a description of the herrings to be packed, the date of their cure and the number of the packer. Any old marks on the bottom shall be obliterated prior to re-marking. | ||
MARKING OF BARRELS FILLED WITH CURED HERRINGS. | ||
14. The curer's name and the name of the port or place of cure shall be stencilled distinctly on the bottom end of the barrel. On the bilge there shall be legibly scrieved a description of the herrings and the date of their cure, expressed by the numeral indicating its order in the calendar. For example, " La. Full ", 19th September, shall be marked L 19/9 ; " Full ", 19th September, shall be marked F 19/9 ; " Mat. Full ", 4th October, shall be marked M 4/10 ; " Mattie ", 4th October, shall be marked E 4/10 ; " La. Spent ", 10th October, shall be marked L S 10/10 ; and " Spent ", 10th October, shall be marked S 10/10. | ||
No descriptive marks other than those required by this specification shall be placed on the barrel. | ||
EXAMINATION OF PICKLED HERRINGS. | ||
15. The number of barrels to be examined shall be as follows : In parcels of 100 barrels, or less, 10 per cent. ; in parcels from 100 to 200 barrels, 8 per cent. ; in parcels of more than 200 barrels, 7 per cent. In a parcel of 100 barrels two barrels shall be examined down through the original packing and the remaining eight down to the lower quarter hoop on either end. In a parcel of less than 100 barrels at least 10 per cent. of the barrels shall be examined in like manner. | ||
Barrels selected for examination shall be opened at the bottom end or the head end either alternatively or as deemed necessary. | ||
In selecting the barrels for examination the work of different packers shall be selected as well as herrings of different dates of cure. | ||
QUALITY OF PICKLED HERRINGS. | ||
16. (a) General requirements applicable to all types. The barrels shall not contain " sea-salted ", " drowned ", " washed ", or " scaleless " herrings, running herrings or herrings of bad quality, badly cured or overday herrings. | ||
The quantity of salt left in any barrel emptied of fish shall not exceed that of the measure known as a cog. For the purpose of this specification the cog shall be a measure having a diameter of 10 in. at the top, a diameter of 9 in. at the bottom, sides of length 5 in. and holding 16¼ lb. of salt. | ||
(b) Additional requirements for each type. The number of undersized, " half-run ", " spent ", torn or broken herrings, or herrings of indifferent quality contained in a barrel of herrings of any particular type shall be not greater than the number set out for that type below. | ||
" La. Full ". Fifteen in the original packing and six in the filling up. | ||
" Full ". Eighteen in the original packing and nine in the filling up. | ||
" Mat. Full ". Twenty-one in the original packing and nine in the filling up. | ||
" Mattie ". Thirty in the original packing and twelve in the filling up. | ||
" La. Spent ". Eighteen in the original packing and nine in the filling up. | ||
" Spent ". Thirty in the original packing and twelve in the filling up. | ||
It shall not be apparent that the larger herrings of any one type have previously been removed from a barrel containing that type. | ||
In the case of the " Mattie " type, an objectionable quantity of oil shall not be present in the barrels. | ||
GIVEN under my Official Seal this 26th day of October, 1951. | ||
SEAN F. LEMASS, | ||
Minister for Industry and Commerce. |