Dáil Éireann debate -
Wednesday, 21 Oct 1959

Vol. 177 No. 1

Written Answers. - Army Scale of Rations.

116.

Mr. Desmond

asked the Minister for Defence if he will state in the form of a reply of 30th June, 1959, as regards the Army scale of rations (a) the menu in respect of each day in a recent week, (b) the issues per head of dining strength in accordance with the appropriate regulations, and (c) the cost per head, per day, and per week of the scale at (i) contract prices, (ii) Dublin retail prices, and (iii) national retail prices.

Minister for Defence (Mr. K. Boland)

The menu in respect of each day of the week ended 11th September, 1959, for a Dublin Barracks was as follows:—

Date	Breakfast	Dinner	Tea	Supper
5-9-59	Tea	Mutton Broth	Tea
	Bread	Roast Mutton	Bread
	Butter	Parsnips and Brown Sauce	Butter
	Rasher	Rasher
	Sausage.	Boiled Potatoes	Mashed Potatoes.
		Rice Pudding and Lemon Sauce
		Tea.
6-9-59	Tea	Beef Broth	Tea
	Bread	Irish Stew	Bread
	Butter	Steamed Potatoes	Butter and Jam.
	Rasher and Pudding.	Chocolate Pudding and Custard
		Tea.
7-9-59	Tea	Beef Broth	Tea	Tea
	Bread	Boiled Bacon	Bread	Bacon Sandwich.
	Butter	Cabbage	Butter
	Rasher and Egg.	White SauceSteamed Potatoes	Cold Beef.
		Bread and Butter Pudding
		Tea.
8-9-59	Tea	Household Soup	Tea	Tea
	Bread	Roast Beef	Bread and Butter	Beef Sandwich.
	Butter	Brown Sauce
	Rasher and Pudding.	Steamed Potatoes	Sausage and Mash.
	Creamed Turnips
		Boiled Rice and Sultana Pudding
		Tea.
9-9-59	Tea	Beef Broth	Tea	Tea
	Bread	Brown Stew	Bread and Butter	Beef Sandwich.
	Butter	Mixed Vegetables
	Sausage and Liver.	Creamed Potatoes	Cold Roast Beef.
	Queen of Pudding
		Custard Sauce
		Tea.
10-9-59	Tea	Beef Broth	Tea	Tea
	Bread	Roast Beef and Brown Sauce	Bread and Butter	Beef Sandwich.
	Butter
	Egg and Pudding.	Boiled Onions	Meat Pie
	Mashed Potatoes	Raspberry Buns.
		Cornflour and Jam Sauce
		Tea.
11-9-59	Tea	Mixed Vegetable Soup	Tea
	Bread	Fried Whiting and White Sauce	Bread and Butter
	Butter
	Fried Kipper or Eggs.	Peas and Mashed Potatoes	Fish Cakes.
		Steamed Fruit Pudding and Custard Sauce
		Tea.

THE issues per head of dining strength, in accordance with Regulations during the week in question were as follows:—

Item		5-9-59	6-9-59	7-9-59	8-9-59	9-9-59	10-9-59	11-9-59
Bread	lbs.	1	1	1	1	1	1	1
Butter	ozs.	2	2	2	2	2	2	2
Tea	,,	½	½	½	½	½	½	½
Sugar	,,	3	3	3	3	3	3	3
Milk	pts.	½	½	½	½	½	½	½
Rashers	ozs.	1½	1½	1½	1½	1½
Sausages	,,	2	—	—	—	—	—	—
Puddings	,,	—	2	—	2	—	2	—
Eggs	units	—	—	1	—	—	1	1
Kippers	ozs.	—	—	—	—	—	—	2
Potatoes	,,	14	14	14	14	14	14	14
Beef	,,	—	12		12	12	12	—
Bacon	,,	—	—	8	—	—	—	—
Mutton	,,	10	—	—	—	—	—	—
Fish	,,	—	—	—	—	—	—	8
Onions	,,	—	2	—	—	2	2	—
Peas	,,	—	—	—	—	—	—	1½
Cabbage	,,	—	—	7	—	—	—	—
Dried Fruit	,,	—	—	1	—	1	—	1
Flour	,,	—	—	2	—	2	—	2
Custard	,,	—	¾	—	—	—	—	—
Rice	,,	1	—	—	1	—	—	—
Jam	,,	½	½	½	½	½	½	½
Cheese	,,	—	—	—	—	—	—	—
Parsnips	,,	4	—	—	—	—	—	—
Turnips	,,	—	—	—	4	—	—	—
Liver	,,	—	—	—	—	2	—	—
Cornflour	,,	—	—	—	—	—	1	—

The following statement shows the cost per head, per day and per week of the food items in question:—

	Contract Prices	Dublin and Dunlaoghaire Average retail Prices	National Average Retail Prices
	s.	d.	s.	d.	s.	d.
5-9-1959	3	5½	5	3½	5	0½
6-9-1959	3	8	5	2¼	5	0¾
7-9-1959	3	6	5	1¾	5	0¼
8-9-1959	3	8	5	1½	5	11½
9-9-1959	3	9¾	5	6½	5	4½
10-9-1959	3	7½	5	2½	5	0¾
11-9-1959	2	6½	3	8½	3	8½
	£14	3	£115	2½	£114	2¾