§ SIR JAMES LAWRENCEasked Mr. Chancellor of the Exchequer, Whether 10 per cent of proof spirit is allowed to be mixed with wines in bond for the purpose of "fortifying;" whether the Board of Customs can allow and have allowed a greater proportion than 10 per cent of spirit to be mixed with wines; and, whether also it be true that during the years 1868, 1869, and 1870, numerous cases have occurred of persons receiving permission from the Board to mix with sherry and other wines in bond 15 per cent of spirit, amounting in quantity to 17 gallons of spirit to each butt of wine?
§ THE CHANCELLOR OF THE EXCHEQUERThe duty of the Customs as to the fortifying of wines in bond is regulated by the State. It is necessary to distinguish between wines in bond intended to be imported into this country and wines meant for exportation. In the case of the former the Customs may, under the Act, permit them to be fortified to the extent of 10 degrees of proof, provided that the whole strength of the wine does not exceed 40 degrees. In regard to the latter, the Customs are allowed by the Act to go beyond the 10 degrees, if it shall appear to them to be necessary in order to prevent the wines fermenting on the voyage. Under these powers, wines meant to be exported are frequently allowed to be fortified three or four—or in some cases perhaps as much as five—degrees additionally. No limit is placed on the discretion of the Customs in the matter; but all that they do is in strict accordance with the powers conferred on them.
§ SIR JAMES LAWRENCEI beg to give Notice that I will ask, Whether the Board of Customs also have equal powers over the trade to authorize the introduction of substances other than spirits, and whether special sanction cannot be obtained for adding ether and other chemical preparations to wines in bond, provided that the owners satisfied the Board of the necessity of such preparations to refine the wine?