§ * MR. O'SHAUGHNESSY (Limerick, W.)I beg to ask the President of the Board of Agriculture if he can state what is a sufficient disclosure which the vendors of Irish salt butter have to make, in order to escape the operation of the limit and the penalty for selling the same, considering the fact that in paragraph 5 of the Interim Report of the Departmental Committee appointed to inquire into the fixing of a standard of water in butter it is stated that those interested in the production and distribution of Irish salt firkin butter say it necessarily contains a higher percentage of moisture than is found in any other butter coming into the market, and how is this disclosure to be made.
§ THE PRESIDENT OF THE BOARD OF AGRICULTURE (Mr. HANBURY,) PrestonAs I have already stated, I cannot express an opinion as to the view the courts may take upon the question of whether the regulations may be evaded by merely disclosing the fact that the article sold contains water in excess of the limit fixed by these regulations.
§ * MR. O'SHAUGHNESSYIs the right hon. Gentleman aware that the evidence before this Committee went to show that Irish salt butter could not be made with less than 20 per cent. of water, and that this new regulation "will kill" the industry.
§ MR. HANBURYI am not aware of that but I am aware that the evidence showed that Irish butter would have a much better chance in the market if salted instead of brined.
§ * MR. O'SHAUGHNESSYYes, but is the right hon. Gentleman aware that experts are of opinion that unless brine is used it cannot be made for keeping purposes?