A recent debate between the Government and the House of Commons focused on the regulation of butter and its adulteration levels. The Government has proposed a bill stipulating that the limit of water in butter should be 16%. However, no butter containing more than 20% water is to be sold, unless it is certain Irish salt butter, which can exceed 16% up to 20% if labeled as “Adulterated butter.” This proposal has sparked a divide in Irish opinion, with Cork supporting the 16% limit and Limerick advocating for a more lenient allowance of 20%. Opponents argue that allowing a higher water content would damage the reputation of Irish butter, while supporters counter that such labeling could be used to promote the rich qualities of the product.

Morning Leader – Wednesday 01 April 1903