asked the Minister of Food why his Department allows to jam manufacturers more than 3 lb. of sugar to 1 lb. of fruit.

asked the Minister of Food why, in view of the fact that the jam-making housewife normally uses 1 lb. of sugar for 1 lb. of fruit, factory jams made to the specifications of his Department use 3 lb. of sugar for every 1 lb. of fruit.

The average amount of sugar allowed to jam manufacturers is 2 lb, to each lb. of fruit. They used about 1½ lb. before the war, and still do where the particular fruit is plentiful, but with scarce fruits such as strawberries and raspberries they are allowed to use more. Otherwise, there would not be nearly enough of these kinds of jam to satisfy the public.

Is the right hon. Gentleman aware that even in the spacious days of Mrs. Beeton a housewife made jam on the maximum basis of 1 lb. of sugar to 1 lb. of fruit, and why should there be this extraordinary discrepancy?

I have endeavoured to indicate that it is to eke out the quantities of fruit, such as strawberries and raspberries, which are scarce.

Would it not have been wiser both from the Government and the national point of view to give those householders prepared to make jam this extra allowance of sugar?

There have been no fewer than three bonus issues of 1 lb. of sugar each.

Can my right hon. Friend say in what way it is eked out—with marrow or with turnips?

It is eked out in this case with sugar.

It cannot be.