I move :—

In sub-section (1) (d) (ii), page 7, line 65, after the word " cent " to insert the words shall be free from preservative other than pure dairy salt and."

The object of the amendment is to se- cure that no preservative other than pure dairy salt shall get into the butter by accident or otherwise. That is being done. Other matters are being put into the butter, the suggestion being that it is for the purpose of preserving it; and it is with the object of seeing that the butter shall not contain these matters that the amendment is proposed.

I accept that amendment.

I want to raise a question as to the use of the words " dairy salt." It is purely a trade name, and I think it is liable to misunderstanding. The term " pure salt " is more satisfactory. " Dairy salt " means nothing, except to the people in the trade and to the people who like to sell it as " dairy salt."" Pure salt " is much more satisfactory.

I am told that " pure salt " and " pure dairy salt " are two different things, and that pure salt is not the right thing for butter.

Then we must understand what we mean by " dairy salt." Dairy salt is made by some manufacturer who calls it " dairy salt," and who says that it is the best possible for preserving butter. But it depends entirely upon what the manufacturer calls it. There is no standard dairy salt. I happen to know some- thing about this. I happen to know that different manufacturers have different qualities, and they call it " dairy salt," and it is left to the court to decide whether it is.

It is only used as a preservative for preserving butter. Could you not say dairy salt of a certain nature?

Pure salt.

Before passing from that—in paragraph (b) it states: " The butter and also the package containing the butter, and any wrapper in which the butter is packed shall be marked with the marks." That is bad phrasing. What is the suggestion about marking the butter as distinct from the packages and the paper and the wrapper?

To use the brand.

You are not going to propose that the butter itself should be marked? Because you will have to make a permanent impression if you mark the butter.

What is referred to there is the flimsy paper.

It is not well phrased there.

I will consider that.

I think it is a matter for reconsidering and rephrasing.

I wish to ask two questions. One is with reference to paragraph (f) (ii): " Shall be clean and if and when so prescribed, shall not contain water in excess of sixteen per cent." Do the words " if and when so prescribed " mean that butter containing over sixteen per cent. of water can be exported?

Yes. Under special circumstances it may or may not be.

Sub-section (3) says: " Every person who shall carry by land or sea," etc. Does that imply that no butter can be exported in the condition in which it may have been bought from the producer or seller un- less it is certified that it does not contain over 16 per cent. of water?

Oh, no. Any man who exports must get a certificate in regard to every consignment. If butter is found being exported without such a licence and containing more than 16 per cent. of water, the exporter is liable to a fine.