§ MR. O'SHAUGHNESSY (Limerick, W.)I beg to ask the President of the Board of Agriculture whether, in view of the fact that the Departmental Committee appointed to inquire into the standard of water in butter reported that many witnesses declared Irish salt firkin butter would be injuriously affected by any limit applicable to all other butters, as, on account of its long-keeping qualities, it necessarily contains a higher percentage of moisture than is found in any other butter, and considering that several public bodies in. Ireland are protesting against the new regulations as applicable to this class of butter, he will consider the matter of fixing a separate standard for it.
§ THE PRESIDENT OF THE BOARD OF AGRICULTURE (Mr. HANBURY,) PrestonI am not aware that salt butter will in any way be injuriously affected by the new standard, nor was any evidence, I believe, given to that effect. The brine butter, to which hot brine is added instead of salt, with the result of largely increasing the percentage of water, will no doubt be affected, but the practice has for some time been dying out, and at a meeting of the South of Ireland Butter Merchants Association, held in Limerick a day or two ago, it was, I understand, resolved to recommend the use of dry salt instead. I believe such a course will do much to add to the price of the butter, and in any case the Irish Department agreed with me in fixing the standard of water in butter, which is the same in both countries.
§ MR. O'SHAUGHNESSYIs the right hon. Gentleman aware that firkin butter 1360 does not keep, and that the effect of the new regulations will be to seriously injure the trade? Will he consider the advisability of fixing a separate standard?
§ MR. HANBURYNo. I cannot alter the standard.