uce just L16 12s. 6d., which in all probability would not pay for
the time necessary to collect it.[247]

The Commissioners report, that two conditions laid down by them had
called forth several remonstrances, namely, (1) The prohibition of
administering relief under the Act _in aid of wages_; and (2) The
restriction to the sale of food under cost price, with the exception of
soup.

The quantity of stationery necessary for the carrying out of the Relief
Act is certainly worth noting. In the mere preparation for their work,
the Commissioners had delivered to them upwards of 10,000 books, 80,000
sheets, and 3,000,000 of card tickets; the gross weight of all not being
less than fourteen tons! Two Inspectors, Major Parker and Captain Drury,
having caught fever at Skibbereen and Kinsale respectively, fell victims
to it.

Lest they should be suspected of not being true believers in Political
Economy, the Commissioners thus conclude their first report: "Your
Lordships are aware that the relief that we are now administering is not
only of a temporary character, but necessarily of a nature contrary to
all sound principles of policy."

The determination of the authorities to supply, as far as possible, the
starving people with cooked food, especially soup, made the question of
preparing it for millions one of vast importance. To produce the
greatest quantity of cooked food in a palatable form, at the minimum of
cost, and with the maximum of nutrition, might save the country half a
million of money, and many thousands of lives besides. With this object
the Government fixed upon Monsieur Soyer of the Reform Club, and
appointed him Head Cook to the people of Ireland. His elevation to this
unique office was announced with considerable flourish. "We learn," says
one of the London journals, "that the Government have resolved forthwith
to despatch M. Soyer, the _chef de cuisine_ of the Reform Club, to
Ireland, with ample instructions to provide his soups for the starving
millions of Irish people." And this journal further informs us that
artizans were busy day and night constructing kitchens, apparatus, etc.,
with which M. Soyer was to start for Dublin, "direct to the Lord
Lieutenant." His plans had been examined and approved of. The soup had
been served to several of the best judges "of the noble art of
gastronomy in the Reform Club, not as soup for the poor, but as soup
furnished for the day, in the _carte_." It was declared excel