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Weights and measures.

Bills of exchange and promissory notes.

Limited partnerships.

CHAPTER XXXVII. Private associations and partnerships for mining and manufacturing

purposes,

CHAPTER XXXVIII. The construction of lines of telegraph by individuals and associa

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be elected.

(1360.) SECTION 1. There may be elected in each of the organ- Inspectors may ized counties in this State, as the public convenience and necessity 17 Mich. 493. may require, inspectors of the following articles, namely: beef and pork, butter and hog's lard, fish, flour, and meal, leather, and pot and pearl ashes; and such inspectors shall hold their offices, respectively, for the term of four years, unless sooner removed by the board of supervisors for misconduct in office.

Oath and bond.

Deputies.

Bond of inspectors of beef and pork.

Annual returns.

Quality of bar

of contents.

(1361.) SEC. 2. Each inspector shall, before entering on the duties of his office, take and subscribe the oath of office prescribed by the twelfth article of the Constitution of this State, and cause the same to be filed in the office of the clerk of the county for which he shall be elected, and shall also give bond, with sufficient sureties, as hereinafter provided.

(1362.) SEC. 3. Each inspector shall appoint one or more deputy inspectors, removable at his pleasure, in each township within his county where he shall deem it necessary, for whose official conduct he shall be responsible; and they shall give bonds with sufficient sureties to him, in a penal sum not exceeding five hundred dollars each, and shall take and subscribe the constitutional oath of office, and cause the same to be filed in the office of the clerk of the county within which they shall be appointed.

BEEF AND PORK.

(1363.) SEC. 4. Each inspector of beef and pork shall, before entering upon the duties of his office, give bond with sufficient sureties, to the Treasurer of this State, in the penal sum of one thousand dollars; which bond shall be approved by the county clerk and lodged with the treasurer of the county for which such inspector is elected.

(1364.) SEC. 5. Each inspector of beef and pork shall, annually, in the month of December, make a return to the Secretary of State, of the whole number of barrels and half-barrels of beef and pork so inspected by him and his deputies during the year preceding the first day of December in the year when such return is made, designating therein the different sorts, and the places at which the same was inspected.

(1365.) SEC. 6. All barrels in which beef or pork shall be packed rels and weight shall be made of good, seasoned white oak, or white ash staves and heading, free from any defect; and each barrel shall contain two hundred pounds of beef or pork.

Barrels; how made.

Half-barrels.

(1366.) SEC. 7. Such barrels shall measure seventeen and a half inches between the chines, and be twenty-nine inches long, and be hooped with at least twelve good, hickory, white oak, or other suitable hoops; and if the barrel be made of white ash staves, it shall be hooped with at least fourteen such hoops. The staves and heads shall be made of a proper thickness, and the hoops shall be well set and driven together.

(1367.) SEC. 8. The half-barrels in which any beef or pork shall be packed shall contain not less than fifteen nor more than six

teen gallons, and made in proportion to and of the like materials

as a whole barrel, and shall contain one-half of the quantity of beef and pork of the whole barrel.

beef.

(1368.) SEC. 9. No beef shall be branded by an inspector, as Quality, etc., of hereinafter mentioned, unless it be of fat cattle, not under three years old; and all such beef shall be cut into pieces as nearly square as may be, and of not more than twelve nor less than four pounds in weight.

of beef.

(1369.) SEc. 10. All beef shall be sorted and divided for packing, Denominations or repacking, in barrels or half-barrels, into three sorts, to be denominated "mess," "prime," and "cargo" beef.

(1370.) SEC. 11. Mess beef shall consist of the choice pieces of Mess beef. such cattle as are large and well fatted, without hocks, shanks, clods, or necks, and may or may not contain two choice rounds out of the same cattle, not exceeding ten pounds each; and each barrel or half-barrel containing beef of this description, shall be branded on one of the heads with the words, "Mess beef."

(1371.) SEC. 12. Prime beef shall consist of choice pieces of good Prime beef. fat cattle, of which there shall not be in a barrel more than one half of a neck, nor more than two shanks, with the hocks cut off of the hind legs, at the smallest place above the joints; and each barrel and half-barrel containing beef of this description shall be branded on one of the heads with the words, "Prime beef."

(1372.) SEC. 13. Cargo beef shall be of fat cattle, with a propor- Cargo beef. tion of good pieces, and not more than one-half of a neck, and three shanks, with the hocks cut off in the same manner as in prime in a barrel, and shall be otherwise merchantable; and each barrel and half-barrel of beef of this description shall be branded on one of the heads with the words, "Cargo beef."

(1373.) SEC. 14. Every barrel of beef shall be well salted with How saltod. good clean salt, equal to seventy pounds of Turk's Island salt, exclusive of a strong, new pickle; and to each barrel shall be added four ounces of saltpetre; and every half-barrel shall be salted in the same proportion, and two ounces of saltpetre shall be added thereto.

(1374.) SEC. 15. On one head of every barrel and half-barrel of How branded. merchantable beef and pork inspected and packed, shall be distinctly branded the weight it contains, with the first letter of the Christian name, and the surname at full length, of the inspector, or deputy, who shall have inspected the same, the word "Michigan," and the name of the county, and the year in which the same was inspected and branded.

When not to be branded.

Denominations

of pork.

Mess pork.

Prime pork.

One-hog pork.

Cargo pork.

How salted.

Fees for inspection.

(1375.) SEC. 16. No beef or pork shall be branded by an inspector except such as shall be sweet and wholesome, and except the same be packed in casks of the dimensions hereinafter prescribed.

(1376.) SEC. 17. There shall be four qualities of pork. 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 or half-barrel of pork of this description shall be branded on one of its heads with the words, "Mess pork."

(1377.) SEC. 18. The second quality of pork shall be denominated "prime pork," of which there shall not be in a barrel more than three shoulders, the legs being cut off at the knee joint, nor more than twenty-four pounds of heads, which shall have the ears and snouts cut off; such snouts to be cut off at the opening of the jaws, and the brains and all impure matter to be taken out of the heads; and the rest of the pork necessary to constitute a brand of prime pork shall be made up of side pieces, neck, and tail pieces, and on one head of every such barrel or half-barrel, shall be branded the words, "Prime pork."

(1378.) SEC. 19. The third quality of pork shall be denominated "one-hog pork," of which there shall not be in a barrel more than two hams, two shoulders, one neck, one rump, and one head, with the ears and snout cut off, and the brains and all impure matter taken out; and the rest of the pork to make up the barrel shall consist of good side pieces; and each barrel of pork of this description shall be branded. with the words "One-hog pork," on one head thereof.

(1379.) SEC. 20. The fourth quality of pork shall be denominated "cargo pork," of which there shall not be in a barrel more than thirty pounds of head, nor more than four shoulders, and it shall otherwise be merchantable pork; and one head of every such barrel or half-barrel of such pork, shall be branded with the words, "Cargo pork."

(1380.) SEC. 21. Every barrel of pork shall be well salted with good clean salt, equal to seventy pounds of good Turk's Island salt, exclusive of a strong, new pickle; and every half-barrel shall be salted in the same proportion.

(1381.) SEc. 22. The inspectors and their deputies shall be paid the following, and no other fees, for inspecting and branding all casks of beef and pork, and giving a certificate thereof, to wit: For every barrel, fifteen cents, and for every half-barrel, ten cents; which charges shall be paid by the person employing the inspector, together with the sum of twenty-five cents for each barrel, and fif

teen cents for each half-barrel, for packing and coopering the same, if done by him.

lect or fraud.

(1382.) SEC. 23. If any inspector or deputy inspector shall Penalty for negunreasonably neglect or refuse to inspect or brand, on application made to him for that purpose, or shall be guilty of any neglect or fraud in inspecting, packing, or branding any casks of beef or pork, contrary to the provisions of this chapter, or shall mark with his brands any casks containing beef or pork which has not been actually inspected, he shall forfeit the sum of ten dollars for each offense.

(1383.) SEC. 24. If any person other than an inspector or deputy Unlawful brandinspector shall brand any cask of beef or pork as having been ing, penalty for. inspected, he shall forfeit a sum not exceeding twenty dollars for

each cask so unlawfully branded.

termixing.

(1384.) SEC. 25. If any person shall, with intent to defraud, Penalty for inintermix, take out, or change any beef or pork from any cask inspected or branded as aforesaid, or shall put into such cask any other beef or pork for sale or exportation, contrary to the provisions of this chapter, he shall forfeit for each offense a sum not exceeding twenty dollars.

SEC. 26.1

BUTTER AND HOGS' LARD.

butter, etc., to

(1385.) SEC. 27. Each inspector of butter and hogs' lard shall, Inspectors of before entering upon the duties of his office give bond, with suffi- give bond." cient sureties to the Treasurer of this State, in the penal sum of five hundred dollars; which bond shall be approved by the county clerk, and lodged with the treasurer of the county for which such inspector is elected.

(1386.) SEC. 28. Each of the inspectors of butter and lard shall, Annual returns. annually, in the month of December, make a return to the Secretary of State, of the whole number of casks, the different qualities, and the weight of each quality of butter and lard inspected by him and his deputies during the year next preceding the first day of said December.

inspection.

(1387.) SEC. 29. The inspectors or their deputies shall examine Mode of making casks, kegs, and firkins containing butter or hogs' lard, on application made by any person, and shall, with a proper instrument, perforate the contents of such casks, kegs, or firkins, from one head to the other, and thereby draw out so much as shall determine

1 Repealed by Act 225 of 1850, p. 231.

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