If in any case the official log-book is not kept in the manner hereby required, or if any entry hereby directed to be made in any such log-book is not made at the time and in the manner hereby directed, the master shall, for each such offense, be liable to a penalty of not more than twenty-five dollars; and every person who makes, or procures to be made, or assists in making, any entry in any official log-book in respect of any occurrence happening previously to the arrival of the vessel at her final port of discharge, more than twenty-four hours after such arrival, shall, for each offense, be liable to a penalty of not more than one hundred and fifty dollars. (R. S., 4292.)
+36. He must see that the ship's log-book is properly kept.+
+37. He must see that the property of deceased persons is disposed of according to law.+
+38. He must not depart from the safest and most usual course in making a passage between the designated ports of his voyage, unless under instruction from legal authorities, as in time of war.+
+40. He must not depart from port, unless authorized to do so by the proper port or other authorities.+
+41. He must see that all drills and inspections required by law are carried out and record of same made in the official log-book.+
+42. In case of collision he must stand by, and give the name and hailing port of his vessel, if required.+
+43. He must make the required reports to the U. S. Local Inspectors, concerning all matters laid down in their rules.+
+44. He must see that his officers stand proper watches and conform to all the requirements of the law.+
+45. He must see that the licenses of all licensed officers are exhibited as required by law.+
+46. He must see that the requirements of the vessel's Certificate of Inspection are rigidly adhered to—passengers—steam pressure—etc.+
+47. He should report promptly to his owners, and to the U. S. Local Inspectors, all details regarding accidents.+
+48. He must see that orderly conduct is maintained by his passengers as well as his crew—He must regularly inspect the quarters and accommodations assigned to them—must see to the ventilation—warmth—and cleanliness—of sleeping and dining rooms, and the cleanliness of kitchens, pantries, store rooms, bath rooms and lavatories.+