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CONTAININa, A!.50') tHE MATERIAL PARTS Of THE ACT* REGULATING THE INSPECTION THOSE ARTICLES FOR EXPORTATION FROM THE PROVINCE OF LOWER CANADA. \Y WILLIAM MOORE, Inspectoiw MONTREAL : i»RINTED BY NAHUM MOWEH* 1820; > : < ^1 ; INTRODUCTION. ;t: ^1 ; HAVING lately received the appointment of an Inspector of Beef and Pork for the City and District of Montreal j from a caref iil examination of the Act pointing oul the duties of this office, I have endeavoured to form conclusions, where the Law is not exphcit, according to the true intent and meaning oi' the Enacting Authority. And as my conceptions of the law will not warrant a con- formity of proceeding, in some particulars that have lately prevailed in the department of Inspection in this city, as relates to Pork, there i- evidently a misapprehension of the intention of the iaw, some- where. Therefore, at the commencement of my business in this capacity, it appears to me expedi- ent, and not foreign to my duty, to lay before the public such parts of the Act, as may be applicable and necessary to be understood by all who are in interest, whether purchaser, seller, or consumer j but, more especially, for the information of gentle- men, who intend to improve this as a market for their Beef and Pork ; and to explain the principles and standard that I contemplate as binding upon me to apply in practice. All of which I submit for public consideration ; and, if it shall be found that I have formed jusi constructions of the Statute, I trust that my system will meet with approbation and support. W. M, December, 182©. » I The undersigned hating perused the Jblloxvin^ JFamphlet, are of opinion that if the different JnspeC' tors of Beef and Fork, will rigidly adhere to the ^principles therein laid down, they 'xill give general satisfaction. ^SIGNED.) MAITLAND, GAJIPEN & AULDJO. HORATIO GATES & CO. JABEZ COLT & CO. THOMAS PORTEOUS. JOHN BROWN. CHARLES L. OGDEN. rORSYTH, RICHARDSON & C9, I V *, ^ I > I » I pec- the eral 0. V -< » t I EXTRACT FROM An Act to regulate the Curing, Packing, md Inspect tion qf Beef and Pork, to be exported Jiom the Province 0/ Lower Canada, •4 -4 •< ^ >••»■'>" And be it further enacted by the authority aforesaid. That no Beef which shall be killed after the first day pf November next, shall be packed or re-pack- ed in barrels or half-barrels for exportation, unless it be of fat Cattle not under three years old, and that all such Beef shall be cut in square pieces as nearly as may not exceed twelve pounds weight, not less than four pounds weight, and that all Beef that said inspectors shall find on examination to have been killed at a proper age, to be fat and mer- chantable, shall be sorted and divided into three different sorts for packing and re-packing in Bar- rels and half-barrels, to be denominated MESS, VVil ME and CARGO. Mess Beef shall consist of the choicest pieces of Oxen, Cows, or steers well fattened, the shin, shoulder, clod and neck shall be taken from the fore-quarters, and the legs and rounds from the hind-quarters, and each barrel or half-barrel containing Beef of this description shall be branded on one of the heads with the words ** Mess Beef." Prime Beef shall consist of choice pieces of Oxen, Steers, Cows and Heifers, amongst vvliich there shall not be more than half a neck antl one shank with the hock cut off; antl one of the heads of all IJarrcls or half-barrels containing Beef of this description shall he branded with the words »' Prime Beef." That Cargo Beef shall consist of fat Cattle of all descriptions of three years old and iipwf\rds, with not more than half a neck and three shanks without the hocks in each barrel or half-bar- rel in proportion, and to be otherwise merchanta- ble, shall bo branded on one of the heads with these words, «' Cargo Beef,*' and every Barrel of Beef shall be well salted with seventy-five pounds of clear St. Ubes, Isle of May, -Jsbon or Turk's I- land Salt, or other Salt of equal quality, exclusive of Pickle made as strong as salt will make it, and to each barrel of Beef shall be added four ounces cf Saltpetre, and each half-barrel of Beef shall be Salted with one half of the quantity and of the same quality of Salt above-mentioned, and two oun- ces of Saltpetre. ^ A?idi)e itjurilier enacted hif theaulhoritij aforesaid^ That from and after the first day of November next, eveiy barrel and half-barrel in which Beef shall be packed or re-packed shall be made of good seasoned wiiite oak Staves and Heading free from every defect, and eacli barrel shall contain two hundred pounds weight of Beef, the barrels to mea- sure sixteen inches and a half between the chimbs, and to be twenty-eight inches long, to be hooped with fourteen good white Ash, Hickory or Oak hoops, the head to be made of good thick stuff, the hoops to be well set and drove, the half-barrels to contain not less than fifteen nor more than sixteen gallons, and hooped in the same manner as the whole barrels, and to contain one half the quantity ©f licef as the whole barrels. And be itjurtltcr enacted Inj the authority aforesaid, ' f f < ' e a- I. y \ That one head of every barrel and lialf-harrel in which Beet' or Pork is packed (ir re-packed lor ex- portation shall be branded tl\e weight it contains, with the initial letters of the Inspector's name who shall have inspected the same, with the name of the city where it was inspected in legible letters ^ also the addition of L. Canada. And be it further enacted by the authoritij aforesaid. That from and after the first day of November next, every barrel and half-barrel in whicii Pork shall be [jacked or re-packed shall be made of ^cjood seasoned white Oak Staves and heading, free from every defect, and each barrel shall contain two hun- dred pounds of Pork, and shall not be less of guage than thirty, nor more than thirty-one gallons, and each half-barrel shall contain one hundred pounds weight of Pork, and shall not be lessof guage than fifteen, nor more than sixteen gallons, and that the said barrels and half-barrels shall in every respect be hooped and made in the same manner as is in this act provided for Barrels and half-barrels for packing and re-packing of Beef. And oe it further enacted by the cvthoi ify aforesaid. That there shall be three qualities of Pork knawn and distinguished by the names of MESS, PRIME and CAilGO Pork. Mess Pork to consist of the rib ])ieccs of good fat Hogs only ; barrels or half- barrels containing such Pork shall be branded on one of the heads, "Mess Pork." Prime Pork to consist of the next best pieces, with not more than three shoulders in one barrel, which shall contain no legs, nor more than twenty pounds of head ,that shall have the ears cut off' and the snout above the tusks, the brains, and bloody grizzle taken from out of the head, and one of the heads of every such Cask shall be branded *' Prime Pork." And the third quality of Pork shall be denominated CAR- feO PORK, in which there shall not he more ik one harrd than four slioulders without the legs as aforesaid, and not more than two heads with the ears cut off and Bnout, and brains and bloody gnz- zle taken out as aforesaid, which head shall not ex- ceed twenty-five pounds weight, and sha I be other- ^vise fat and merchantable Pork, and shall be brand- ed on one head of each such barrel, *' Cargo 1 ork, and every half-barrel of Mess, Prime oi Cargo 1 ork shall contain one half of the quantity of the diher- ent kinds and qualities of Pork of the whole barrel, and the Pork so to be packed shall be cut ni pieces as nearly square as may be, provided that Mess Pork shall be cut as nearly as possible in pieces of four pounds weight, and that Prime and Cargo Pork shall not exceed twelve, nor be under tour pounds weight, that each barrel and half-barrel ot Pork shall be Salted and Pickled with the same vveiffht and quantity of Salt and the same kmd o pickle as is in this act provided for bramlmg ot Beef, designating the different q^jalitics or denom^ inations herem described.*' By the Act, there are tliree qualities of Pork on- ly known and designated, that may be lawfully packed, re. packed, and branded for exportation ; viz: MESS, PRIME, and CARGO. According to the letter of the Law, - Mess Pork shall con- sist of rib pieces only, of good fat Hogs. There- fore, the w hole body of the Hog, from the shoulder back, including the ribs, shall be packed and brand- ed, Mess Pork. The space, between the nb the hip bone and thin flank, is not designated as Mess, altho' no reason is discovered why it should be re- iected as inferior ; and as this part will afford equ a satisfaction to the consumer, it is believed that it may be packed of this quality, without any depai- ture from the true spirit of the law. , ^: 9 I . I Mess Pork is chiefly sclccttd from the largest fat Hogs ; but it may l)e iulmitleil, from a fair con- striictiou of tiic law, tliat vvoil fatted Hogs, one of wliic!: shall make a barrel of Pork complete, may, in the proportion of one to five, be selected ibr this brand. It is recommended, as an improvement to Mess Pork, in the process of cutting, to separate the bel- Iv from the side above the teats, as being inferior when salted, but may be rendered with the lard without loss. Prime Pork " shall consist of the next best pic- ( ^3, with no more than three shoulders to the bar- rel, and shall contain no more than twenty pounds of headjwith the ears cut off, and the snout above the tusk." Accordingly, Prime Pork may consist (after the selection of Mess pieces from^ large Hogs) of three shoulders, twenty pounds of head, and every other part of the Hog to make up the quantity or weight. So, also. Hogs one and one half to the barrel will inspect as lawful Prime. — Therefore, the Inspector may conform to the letter of the law, and yet there will be found a considera- ble diflierence and variation in quality by the con- sumer. This di^parity result?, not from any fault in the Inspector, but* from a defect in the system. The Inspector, however, is bound, as far as may be in the nature of the case, to maintain the prin- ciples of the law, by his endeavours to promote and establish an equality to the brand. Where the quantity for inspection be considerable, and of va- rious sized Pork, it may, in some degree, be equal- ized by a careful intermixing and proportioning tlse larger with the smaller ; and, as the assorting for th° barrel can no where be made with so much coi- rectness, or the same ficility, as at the cutting block, it is earnestly recommended to Gentlemen, 1^ in packing their Pork for this market, to exercise the })recautioi» pointed out. This measure, adopt- ed from a knowledge of the law and onr system of inspection upon a fair and liberal scale, will enable the owner to form a good estimate of what his Pork will prove to be on inspection. Prime Pork ** shall contain no legs ;" and accor- dingly the law is complied with, when cut handsome- ly above the knee and gimbrel joints. The snout must be separated above the tusks, and however the Act may be construed, it is recommended to cut the ja-.v above the tusks, that part being inconsiderable in weight, often not well cleaned, and always in- cunvenient in packing. And as the character of Prime Pork should be fully supported, the intermix- ing of Plogs of less weight than IGO lbs. is disap- proved. As a measure of some utility to the country, and tending somewhat to improve the character of our inspection, I shall suggest the best manner of treat- ment preparatory to barreUing. 1 shall take it as granted, that every correct farmer will be careful to slaughter and dress his Hogs in a clean and hand- some manner ; vvhich should Cool in a hanging po- sition, as, in this manner, the carcase will retain the best shape for cutting ; but if laid dow n, the open part should be set upwards and dilated, to let off the animal iieat. Damage is often sustained by careless- ly piling up the Poilc when butchering. Lying in this situation, the vapour aiid heat confined, the inner parts soon become sour and musty. Neither Pork or Beef should be cut or salted,* until the animal heat has fully parsed off. The cutting and separa- ting a carcase of Pork is a very simple process, when understood ; but as there is a preferable man- ner, which, every gentlenjan, dealing in this article, may not fully compr'.liend. 1 shall be a little i^ar- H ticuiar in its explanation, to prevent waste and a re-cutting by the re-patker. The head being first separated froir the neck near *he ears, split, the brains extracted, the snout and lower tusks taken off, it remains to split the up- per part through the socket of the eye, that the blood may discharge from the grizly part below, and to crack the joint connecting the upper with the lower jaw. Crack the bones of the neck pie- ces. Jn separating the body Irom the shoulder, no ]ean of the latter should ren)ain upon the former. Of laro-e Hogs, the shoulder pieces will be found broad, ^and alter separating crosswise, the upper part may be split, and the bone of the lower part or shoulder be twice broken. The middling pie- ces, of whatever quality, may be cut through from the belly to the back, in pieces of four and a half or five inches in breadth -, the ribs cracked in two or three places, according to length. The tail piece should not be split at the back, but cut: near the crotch bones, and the legs or gammon cut m three pieces, the bone of the lower part cracked at the joint and below. Crack, also, the crotch bone. Pork often sustains damage by too much parsi- mony in tlie use of Salt. The quantity used may% in some measure, be conformed to the length of time before, and the season when, to be re-packed ; but I would not risk Beef or Pork, under any cir- cumstances with les3 than half a bushel, and a strong pickle to each barrel. A free use of 8alt is gene- rally the best aconomy, with the addition of at least two ounces of Salt Petie »o the barrel. The latter tends, very much, to the preservation and o-ood appearance of the provision when overliaulcd. ^ It 15 believed that neither Beef or Pork should be risked from Lake Ontario, with less than one bushel to the barrel ; and after all this care and B3 1^ precaution, one thing more is indlspen-siblc, — Good Barrels, The hiw i'urnishes tlie rule as to size, and timber to be made use of, and as so much conse- quence is attached to the barrel containing provi- sion, the safety of which depends upon its retention of pickle, there must be a sufficient motive with e- very Gentleman, interested in the articles under consideration, to exercise the greatest attention to the procurement of tight barrels. The law re- quires no more than fourteen hoops to a barrel, but custom has established full binding, which is far preferable. These observations are offered as the result of several years' experience in the superintendance of putting up salted provisions for exportation in a sat- isfactory manner; and from the information obtained of the present mode of proceeding with Beef in this place, I am persuaded that some improvements are necessary, and may be applied in the treatment of this article ; and I discover no reason, why the Beef of this Province may not be raised, and sup- ported in character, when brought in competition with that of any other country. It appears from an examination'^of the Law governing the inspec- tion, that much is left to the discretion of the In- spector, and in the conclusions that he may draw, tiierc is, of course, a liability to error and conse- quently want of conformity in the proceedings of Inspectors. The words of the Law are "That no Beef shall be packed or re-packed for exportation un- less of {rood fat Cattle, not under three years old." As respects the age, the law is distinct, but as to qualifications otherwise, it is not so. It is, also, explicit as to the parts which are to be rejected^ as unsuitable for Mess, it is implied what sized Cat-, tie will make lawful Prime, and what may receive the brand as Cargo. Thus, good fat Cattle only. I* ^ i IS »* not iinucr three years okl, will admit of the lowest brand, Cargo. Of course, larger and better Beef is reqjired for Prime and of the best quality only shall be packed as Mess. As there is no standard premised in the law, enabling the In- spector to decide what degree of fatness shall be adopted as a rule of approbation, the Inspector may, in this particular, resort to precedent in the practice of this and other countries, as a guide. In attending to this subject, it appears evident, that the seller, the purchaser, the shipper and consumer, have mutually an interest, that tlie character of the Beef of this province be well supported. There- fore the propriey is enforced, that the Inspector, in the exercise of his discretion, should by no means approbate or countetiatace a standard of Inspection, that will admit of any disparity in foreign markets, with that of the U. Slates ; whose laws of inspection bear a simiUtude to the laws of this Province. It has long been a settled principle, that neither Beef or Pork is improved by re-packing. Beef es- pecially, should be slaughtered where it may be put up and quaHfied with the brand for exportation, ; and this fact may always be urged, as a vveighty reason for sending Beef to market on the foot. In this manner, only, can dependence be placed upon its being cut, and in all other respects treated, to insure the best reputation. For the promotion of the great object of improving and giving stabili- ty of character to the Beef and Pork of Montreal, the public may depend, before another season, up- on finding in the neighbourhood of this City, ex- tensive accommodations for slaughtering and pack- ing Beef and Pork in the most creditable manner. The fact should be generally known, that Beef al- ways suffers a diminution of weight from the opera- tion of Salt, and that in proportion to tlie age and quality of the animal from which it was, taken. At the same time, it may be understood that Pork ac- cumulates weight in salting. The purchaser or consumer, therefore, must, in the nature of things, bear the result, whether loss or gain. The object of Government, in enacting the law under consideration, was, undoubtedly, to establish an uniformity of character in each grade of Beef or Pork for exportation; and that this character should be raised and maintained by a con- formity of proceeding among those who are charg. ed to carry it into etiect. Whatever may apply to those who have gone before me, I can build upon no othei foundation than a principle of obedience to the rules laid dow.i in the statute for my gov- ernment ; and upon this principle, I shall cheerful- ly unite with others of the appoint^nent, in discharge of the duties of this office^ Altho' the Act of this Province, regulating the Inspection of Beef and Pork, came into existence sixteen years since, it does not appear, that any stabilit- of character is attached to those artic- les for exportation. If it can, with truth, be said, tliat Inspectors have, from a negligent or indiscreet execution of the law, sometimes given just cause of complaint to the consumer; and if it also be true, that inspectors have erred on the oth- er hand, by misapprehension of the law, or by un- lawfully attempting to raise the credit of theu* brands,* with just cause of oflence to the owner or their employers, why our provisions have not attain- ed to any consistency of character is accounted fi)r. However, when we compare the quantity of Beef and Pork imported with that exported from this Province up to the year 18'20, it is believed 15 the balance of Export would not be foand very con- siderable ; but the quantities of those articles, es- pecially Pork, brought to our market the present year, with the prospects before us, encourage the expectation that they will soon form a consid- erable and reJH)ectable part of the export irom this Province ; provided our system be correct and maintained withdiscretion. The fact is ahyays be- fore us, that those commodities are not universally the production of this Province, and that it is noc our local situation, alone, that will ensure all the advantages that attach to locality ; but very much depends upon the good character that this Pro- vince shall give to the immense quantities ot those articles naturally inclining to her markets. If our system is not the best, it shoula be revis- ed ; but we must stedfastly adhere to it, until al- tered by Government. The United States have the advantage ot us in experience, and when we enquire of the reputation of the Beef and Pork exported from the J^tates more contiguous to this Province, we find that Massachusetts stands foremost in reputation ot salt- ed Provision of every description ; not only her Beef and Pork, but all kinds of Fish, Butter and Lard. Hence, we may rationally conclude, that her system is the best as respects the articles under con- sideration ; and, perhaps, this recurrence to the sys- tern of Massachusetts may be improved as a sug- gestion, whether it would not tend very much to the commercial interest of this Province, to insti- tute a system of regulations applying to lush, But. ter, and Lard, for exportation. Perhaps some Gentlemen, who may chance to examine these remarks, will notice that I have o- verlooked the Irish System, which, from the repu- lauon it na3 given tO i'-^'- *-^- — • m / not be neglected: to which I might reply, that there is not one word, in the exposition of the law, that implies any reference to the system of Ire- land. However, J freely concede, that the repu- tation of the Irish Provision, for retainii),*/ the highest state of preservation, is iirvdoubr- ed; and the system for cuting is pecuharly a- dapted to that end. I shall make no remarks of the Pork by way of comparison ; but as relates to Beef, it has been considered indispensable in the Irisli system, to apply salt in a manner aral other- wise treat it, effectually to extract and drain the juices to ensure preservation ; but, if it has been found from experience, that BceC can be preserve^! and the fluid retained, fixed and combined with the solids, surely this improvement should super- cede the ancient system. As I am persuaded of this fact, and in conformity to our laws, I must ap- prove the Modern System. FINIS.