"An act for the Inspection of Flour and Meal and to estab Jish the standard weight of grain therein mentioned," passed March 5, 1813.

"An act for Repacking and Inspection of Beef and Pork,” passed March 12, 1813.

"An act for the inspection of Fish," passed March 26, 1813.. "An act concerning the Inspection of Pot and Pearl Ashes,' passed February 25, 1813

"An act to regulate the Culling of Staves and Heading," passed March 26, 1813.

"An act for the Inspection of Sole Leather," passed March 5, 1813.

We shall endeavor to furnish the reader with such a digest of these statutes as will suffice to answer the general design of this work.

THE INSPECTOR OF FLOUR AND MEAL.

Appointment. An Inspector of Flour and Meal in each of the cities of New York and Albany, and as many in each county in this state as shall appear necessary, shall be appointed by the council to hold their respective offices during its pleasure, Those in New York and Albany, are authorised to appoint deputies under their respective hands and seals, to assist them in the execution of their office, and to displace them at pleasure. And the officer in New-York may perform his office in its vicinity, and appoint a deputy in Kings county, to inspect flour and meal for exportation.

Oath. The inspector and each of his deputies must take the following oath of office, before one of the judges of the court of common pleas, or if in New-York or Albany, before the mayor or recorder thereof, viz. "I do swear (or affirm) that I will faithfully, truly and impartially, according to the best of my judgment, skill and understanding, execute, do and perform the office and duty of inspector and examiner of flour and meal, ac cording to law."

What Flour to be Inspected and how put up. No wheat flour, rye flour, Indian meal, or buckwheat meal, shall be shipped for exportation, before the same has been lawfully inspected and packed in good strong casks made of seasoned oak, or other suitable timber, each cask whereof shall be hooped with at least ten hoops, three of which shall be on the chime and properly nailed; which said casks shall be of two sizes: one to contain 196 pounds of flour or meal, with staves of 27 inches long, and each head 16 inches and a half diameter: the other to contain 98 pounds

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of flour or meal, with staves of 22 inches long, and each head 14 inches diameter, or the staves may be 22 inches long, and each head not to exceed 12 inches diameter; both sizes to be nearly straight, for the convenience of stowage, and the tare to be marked on one head with a marking iron

Indian Meal how to be put up and marked. It is not lawful for an inspector, to brand any cask containing Indian meal, unless the same shall have been made of corn properly kiln dried and ground fine and bolted. And it is provided that this act shall. not be construed to prevent the packing of India. meal in hogsheads for exportation to contain 800 pounds, and to be duly inspected and branded with the net weight only of the meal therein. On each cask of meal packed as aforesaid, hogsheads always excepted, shall before inspection be branded with the initials of the christian and surname of the manufacturers thereof at full length, together with the net weight of the meal in each cask, and the words "Indian Meal.”

Wheat Flour. Each cask of wheat flour intended for the first quality, shall, before inspection, be branded in like manner as aforesaid, and with the word "Superfine;" and on each cask intended for the second quality, shall be branded the word “Fine;" and on each cask intended for the third quality, shall be branded the words "Fine Middlings;" and on each cask intended for the fourth quality, shall be branded the word "Middlings."

Rye Flour. Each cask of rye flour, intended for the first quality, shall, before inspection, be branded in like manner as aforesaid, and with the words "Superfine Rye Flour;" and on each cask intended for the second quality, shail be branded the words Fine Rye Flour."

Buckwheat Meal. Each cask of buckwheat meal shall, before inspection, be branded in like manner as aforesaid with the word and letter "B: Menl."

GENERAL DUTIES OF INSPECTOR.

False Tare. If an Inspector of flour or meal, has reason to suspect, that a cask is falsely tared, he may ascertain the same by a suitable examination thereof. And every manufacturer or owner is subject to a penalty of fifty cents for every pound each such cask is tared less than the true weight thereof. And it is lawful for the inspector to seize and sell such casks, and out of the net proceeds to retain the lawful penalty and to dispose of the same according to law.

How to Inspect Flour and Meal. It is the duty of the inspector, on application, to examine and determine the quality of such flour and meal and on each cask made, branded and packed

according to law as aforesaid he shall, and not otherwise, brand the initial letter of his christian and surname at full length, with the name of the county where inspected on the quarter in a distinguishable manner; and he shall, in his discretion, correct according to law, all brands which do not correspond with the quality of the flour or meal marked.

When to Mark Flour or Meal "Light." It is his duty from time to time to weigh such casks as he shall suspect to be too light, and if so to mark the word "Light" on the head of the same; in which case the owner or shipper of the flour or meal so put up, shall pay for the weighing every barrel or half barrel the sum of 20 cents, and for each hogshead 45 cents; and the same shall not be shipped out of this state, under the penalty of 5 dollars for every cask so marked.

When to Mark Flour and Meal" Bad." If the Inspector shall find, that flour or meal has been injured in manufacturing, or otherwise damaged, so as not to be fit for exportation, he shall brand on the same the word "Bad" only, and shall be entitled to receive 2 cents for every cask of such flour or meal, and four cents for every hogshead of Indian meal he shall so inspect, to be paid by the owner or possessor of such flour or meal, who shall charge the purchaser with one half of the amount of such inspection, over and above the price of such flour or meal.

When the Manufacturer is Liable. Every cask of flour or meal which shall not contain the full weight branded thereon, the manufacturer shall forfeit and pay for every pound weight of flour and meal so deficient, the sum of 20 cents.

The Fees of his Deputies in New-York. The Inspector shall allow and pay to his deputies in the city of New York, as follows; that is to say, when only one deputy is employed, 33 1-3 per cent. of the fees and emoluments to which such inspector is entitled by law, and when two deputies are employed, 25 per cent of the same to each of them.

His Power to Search Vessels. All flour and meal purchased for exportation, shall be inspected as aforesaid, at the time and place of such exportation, and it is lawful for such inspector to enter on board of any vessel, between sun-rise and sun-set, to search for flour or meal that he may have reason to suspect has been shipped contrary to law; and if any person shall therein hinder him, he shall forfeit 100 dollars.

Not to Purchase Flour or Meal except for his own Use. No inspector of flour or meal, shall purchase any flour or meal, other than for his own private use, under the penalty of 500 dollars.

When and Where to Account. It is his duty annually on the

As it is connected with this subject, we shall close it with shewing the

Standard Weight of Wheat, Rye and Indian Corn. The standard weight of wheat sold in this state, shall be 60 pounds net to the bushel; of rye and Indian corn 56 pounds net to the bushel; and in all cases of sales thereof, if the same shall exceed the standard weight, the buyer shall pay a proportionably greater price, and if less, a like less price: Provided that this regulation shall not extend to any special contracts, respecting sales of wheat, rye or corn, whatever may be the weight thereof. Law N. Y. as above.

The act for the inspection of flour and meal (sess. 24, c. 130) extends only to flour and meal intended for exportation; and it is only in case of their being intended for exportation, that the penalties of the act attach. 3 Caines' Rep. 207.

If flour, once inspected, after having been put on board of a vessel, should receive an injury, and in consequence be relanded, it may be shipped on board the same vessel, and for the same yoyage, without another inspection. 1 Johns. Rep. 205.

THE INSPECTOR OF BEEF AND PORK

Appointment. Ten inspectors and repackers of beef and pork shall be appointed in form aforesaid for the city and county of New-York, and one or more for each of the other counties in this state, as shall from time to time be necessary.

Oath. "I do solemnly swear, (or affirm) that I will faithfully, truly and impartially, according to the best of my judgment, skill and understanding, execute, do and perform the office and duty of an inspector and repacker of beef and pork, or of beef (as the case may be) according to the true intent and meaning of the laws of this state relative to the same, and that I will not directly or indirectly, brand, or suffer to be branded, any barrels of beef or pork, unless the same shall be of the qualities, and repacked according to the laws of this state,”

GENERAL DUTIES

Pork, how to be put up and re-packed. All barrels in which any beef or pork shall be re-packed, shall be made of good seasoned white oak, or white ash staves and heading, free from every defect; and each barrel shall contain 200 pounds weight of beef or pork, the barrels to measure 17 inches and a half between the chimes, and to be 28 inches long, to be hooped with 12 goed hickory, white oak or other substantial hoops; if the barrel be made of ash staves, the same shall be hooped with 14

hoops at least; the staves and heads to be made of good thick 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, and at each chime not less than half an inch thick; the hoops must be well set and drove, and the barrels be branded on the bilge, with at least the initial letters of the cooper's name; otherwise it becomes the duty of the repaeker to condemn the same when brought before him.

It is the duty of the re-packer to examine and sort all beef and pork which shall be killed to be re-packed, and to brand such only as shall be well fatted.

The best quality of pork, shall consist of none but the sides of good fat hogs, and the barrels containing it shall be branded on one of the heads "Mess Pork." The second quality, shall not consist of more in a barrel, than three shoulders, the legs being cut off at the knee joint, and shall not contain more than 24 pounds of head, 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 porkshall be made of side pieces, neck and tail pieces; and on one head of every barrel of such pork, shall be branded" Prime Pork." The third quality, shall not consist of more in a barrel, than 30 pounds of head and four shoulders, and shall be otherwise merchantable pork, and shall be branded on one head of each barrel" Cargo Pork."

Beef, how to be put up and re-packed. No beef shall be repacked in barrels for exportation, unless it be of fat cattle not under three years old, and all such beef shall be cut in picces as square as may be, not to exceed 12, nor be under 4 pounds weight. Such beef as the city or county inspector shall find on examination to have been killed at a proper age and to be fat and merchantable, shall be salted and divided into three different sorts, for packing and re-packing in barrels to be constructed as aforesaid, to be denominated " Mess," "Prime," and " Cargo." The first, 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 10 pounds weight each, and on one of the heads of each barrel, containing 200 pounds weight of beef of this description, shall be branded "Mess Beef." The second, shall consist of choice pieces of good fat cattle, of which there shall not be more than one half neck, nor more than two shanks with the hocks cut off the hind legs at the smallest place above the joint, in a barrel on which shall be branded "Prime Beef." The third, shall be of fat cattle, with a proportion of good pie