§ 55. Sir EDWIN CORNWALLasked the President of the Board of Trade whether 1565 he is considering the desirability of requiring bakers not to sell bread under twenty-four hours after it is baked; and whether he is aware that this course would not only add to the nutritive properties of the article but would enable baking to be done at any hour of the day, thereby saving labour and fuel?
§ 64. Colonel YATEasked the President of the Board of Trade whether, with a view to putting a stop to the waste that is incurred by the use of soft, newly-baked bread, he will issue a regulation prohibiting the sale of bread to the public until twenty-four hours after it has been baked?
§ Mr. PRETYMANIt is known that considerable economy can be effected by not consuming bread until twenty-four hours after it is baked, and the publicity given to this view by my hon. Friend's question will, I hope, tend to diffuse the knowledge of this fact amongst consumers generally and lead to the further adoption of the practice. The question whether this could be enforced by preventing the sale of new bread has already been carefully considered, but this course was found to be impracticable, mainly owing to the lack of storage accommodation in bakeries. The consumer is, however, not usually met with the same difficulty.
§ Mr. PRETYMANThis is one of the very points on which the Board of Trade is doing so.
§ Colonel YATEWill the Government take some definite action to prevent the waste of bread, and not merely placard the country with "Don't Waste Bread."