TRADE TOPICS

New Zealand Illustrated Sporting & Dramatic Review, Volume XII, Issue 747, 30 June 1904, Page 23

TRADE TOPICS

In this issue appears a portrait of Mr •John Pyke, so long and favourably known in connection with the Imperial! and Cambridge I. otels, Wellington. Mr Pyke has lately taken over the Grand National, at Petone, the leading hotel cf that thriving suburb. The Grand National has good accommodation for the travelling public, the rooms all beinglarge and airy. There is a fine balcony running round the house; a nice garden,, and ample stabling and paddocking. Cy clists and others visiting Petone < :in assuage their thirst in “a glass of thebest ” at this hotel.

The Home Office has issued a “ statement, showing for each county and county borough the number of publican’s licenses and beerhouse licenses, and, approximately. the maximum sum leviable under the ] ieersing kill in each area.” It indicates that the number of publican’s spirit licenses, including hotels, in England and Wales, is 52,292 in the counties and 14,753 in the county boroughs ; while the number of beer-house licenses in 21,369 in the counties and 11,206 in the county boroughs. The “ approximate total amounts leviable under the Bill ” are given as £769,032 in the counties, and £410,840 in the county boroughs, giving a total for England and Wales of £1,206,872. In the County of London, where there are 5,486 publican’s spirit licenses and 2118 beer-house licenses, the total amounts leviable are put at £251,212. For Liverpool the total amounts leviable are put at £36,557, Manchester £34,455, and Birmingham f 29.324.

There has been some correspondence inthe daily press relative to the alleged prevalence cf drunkenness in the streets of Auckland. A correspondent signing himself “Plain Fact” lays the whole of the Uame upon the hotels. To him replies “British Fair Play,” as follows :— “If ‘Plain Fact’ would cnly make a thorough study of his Auckland, or, if he desires to save himself that trouble,, if he would ask an intelligent, reasonable policeman, ‘Plain Fact’ wo.ild be told that, the greater portion of the drunkenness happening in Auckland arises from places other than hotels. These places exist in a large number of our back streets, as is commonly known to every man about town, as well as to most of the police. Although the latter body may find it difficult to obtain con- \ ictions for sly-grog selling against many of the women guilty of this practice, the existence of these places still remains undisputed, and I venture to assert that from that source arises a. very large proportion of our drunkenness. Of course the clubs are responsible for a certain amount, whilst excessive drinking in private houses must also bear its share of the blame. I merely remind the public of these matters, because ‘Plain Fact’ has seen r t to draw those ridiculous deductions contained in his remarkable letter referred to above. I have no interest, either directly or indirectly, in' the Royal Hotel, neither am I a friend of the licensee.”

At the Prohibition Convention at Palmerstoni North, the Rev. Cocker (Newtown) was the first speaker and quoted the following figures as shewirg the progress of the movement during the past decade : —Number of votes po’led for no-license in 1894, 49,000 ; 1896,. 98,000 ; 1899, 120,000 ; 1902, 151,000.. They were winning ail along the line. No-license had been carried in 6 electorates, reduction in 9, and in half the electorates in the colony there h;’d been a majority for prohibition.. Throughout the whole colony there was a majority of 3000 for no-license. Theincreasing sympathy with the cause was referred to. People were becoming prepared to accept .no-license. Public sentiment outside their own ranks was going with them. The election of their licensing committees was also referred' to and the bringing in of closing at 10 o’clock. Public sentiment was growingin regard to barmaids. It would not be long before it would be said the bar was no place for youny women.

MR W. W. COLLINS’ MEETINGS.

Last week we reprinted in full the text •of Mr Collins’ address at New Plymouth. At the close of his Hawera speech a number of questions were asked by the Rev. Porter, in reply to which Mr Collins said he would not favour taking away the present voting privileges of the people so long as they had to vote upon no license, no liquor. It would make no difference to him, Mr Collins said, if liquor was wiped out of the colony altogether. He thought the Maoris would be taken better care of under a judicious system of license than under the present system of sly grog-selling. Mr Halliwell asked several questions, which were applauded by one section of the audience, and the answers were counter applauded by the other. Rev. Porter : Have you heard of sly grog-selling in licensed districts. Mr Collins : Yes, but not in the same proportions as in unlicensed places. Mr Halliwell : Does the liquor traffic work for good or evil ? Mr Collins : I think the preponderating influence of the traffic is for good. (Ironical laughter and applause.) Mr Halliwell : Did not the cases of sly Eog-selling in Ashburton come from the tely licensed houses ? Mr Collins : No, that was a mistake. There were only eight hotels before, and nearly twice that number of convictions were made for sly grog-selling ; mostly by boardinghouse keepers and tradespeople. Mr Halliwell : Who creates informers ?

Mr Collins : The informers are the direct outcome of no-license ; I do not say they are employed by that party. Mr Halliwell : You say the drink bill has increased. Can you say the drinking has increased in the no-license districts ?

Mr Collins : I can only say that those who are in a position to know affirm they are sending more liquor into these districts now than before.

Mr Halliwell : If that is so, why do‘the brewers oppose no-license ? (Laughter and applause.) Mr Collins replied that it did not follow because a man was self-interested that he would not oppose what was bad in principle. Rev. Porter asked whether Mr Collins Collins was prepared to endorse Messrs Rountree and Sherwell’s expressions of alarm at the growing political power of the liquor party. Mr Collins : I do not think the political Sower should be seized by the liquor or e no-license party. Rev. Porter asked whether Mr Collins could explain why there had been such a diminution of crime in the Clutha district since the carrying of no-license. Mr Collins replied that in any district it might happen that there was less crime

during one period than during another similar period. Clutha was an agricultural district, but the evidence undoubtedly showed that where large communities were concerned there was no visible decrease in crime because of no-license. After a somewhat lengthy questioning, cross-questioning, and answering, Mr A. G. Brett moved, “ that in the opinion of this meeting any amendment of the licensing laws will not be satisfactory unless such amendments contain clause 9 of the Amending Bill of last session.

(Clause 9 reads : (1) Where the electors of any district have duly determined, in manner prescribed by the Licensing Acts, that no license be granted therein, and so long as, pursuant to such determination, no licenses are in force therein, it shall not be lawful, except as hereinafter provided, for any person in that district to have any liquor in his possession after one month from the date when such determination comes into force. (2) Every person in whose possession any liquor is found contrary to this section is liable to a fine not exceeding £2O ; and all liquor so found, together with the receptacles wherein the same is contained, shall be forfeited, and the Minister may direct either that the liquor shall be handed over to the Hospital Board or to the trustees of the hospital in the district where the liquor was found for the use and benefit of the patients, or that the same be sold and the, proceeds paid to the said Hospital Board or trustees. (3) Nothing herein shall prevent any person having in his possession any wine lor religious purposes, or any liquor for any medicinal, scientific, or manufacturing purposes : Provided that the sale and storage of any such wine or other liquor shall be subject to such conditions as the Governor by regulatians thinks fit to impose.) Mr W. Smith seconded the motion.

Mr Halliwell spoke against the motion, which he admitted was hostile to the aims of the temperance party. Upon the motion being put the Chairman declared it carried by a small majority. . A vote of thanks to the Chair, carried on the motion of Mr Collins, who complimented Mr Robbins on bis impartial chairmanship, terminated the meeting.

LIQUOR AND LABOUR.

The party formerly known as the prohibition party, but now known as the nolicense party, assert that there is an unholy alliance between Liquor and Labour. This is their usual style of argument. To make some sort of attack on everybody who does not agree with their universal nostrum. Church, Parliament, Government, Ministers, Police, Judges,

Magistrates, all come under their ban, and now the Labour party is added to the list. We are not surprised at this, because it has been evident all along that the liquor laws of the colony, as shaped by these people have been aimed at the labouring classes. To deprive them of the wholesome drink, which has nourished them from time immemorial —good British beer —the product of their own country and their own labour —by the use of which the British race has become the most robust and energetic bn the face of the earth. The most wholesome and harmless drink in existence, because even the descendants of the few who abuse it, do not deteriorate physically and mentally ; whereas excess in other' stimulating drinks —such as spirits, tea, Coffee, etc. —not only enervates and destroys the present, but transmits the bad effects to the future generations. The terrible increase in nervous affections, including lunacy, is attributed by eminent physicians and scientists to the substitution of tea, coffee, etc., in place of wholesome malt liquor. Those people, who, owing to some constitutional defects and weaknesses, cannot take beer themselves want to prevent the hardy British workman from having it. They must be brought down to the level of Turks and other abstaining nations, among whom crime of all sorts and of the blackest class supplants liquor. We, therefore, cannot wonder that the people who seek thus, according to their lights, to reform the labouring classes, should accuse them of forming an unholy alliance with liquor traders, and it is to be hoped that if any such alliance (although it cannot be called unholy) be formed, it will, for the good of all concerned, be the means of defeating the aims of the no-license with liquor party, who seek to bring about class legislation and distinctions of the most odious character. Even the juvenile Senior Member for Dunedin has to acknowledge that his eyes have been opened to the demoralisation and excessive drinking caused by the abstaining party in the American States. — ( ‘ Public □pinion.”)

CAPE LETTER.

(Own Correspondent of the London “L.V. Gazette ”). “ Happy is the nation that has no history ” is a saying that has passed into a proverb. The licensed trade at the Cape is at present in the fortunate condition that no repressive legislation is threatened at present ; in fact, there is a those in power to treat the Trade on a very strong disposition on the part of fair and proper footing. The v.me farming industry has always been well considered, for it must be remembered that

the agricultural interest here is a strong one. A ’Trade deputation lately interviewed the Attorney-General, mainly to draw attention to two abuses which have crept in, chiefly through attempts at repression of the legitimate ' rade I have more than once drawn the attention of your readers to the formation of clubs in districts where the rabid teetotal faction have opposed the opening of properly licensed houses, but the evil is increasing to an extent which must, bring even the temperance fanatics to their senses.

Now, Capetown and its suburbs may not seem an extensive and important place to folk who live six thousand miles away ; for surely a population of one hundred thousand will not strike a suburban Londoner as very large. And yet, in addition to the Trade proper, it boasts here a number of establishments which, however respectably conducted, are as much drink shops, opened and sustained for that purpose, as any of the fully-licensed establishments. In most cates they have been started in districts where the legitimate Trade has been kept out ; but they are increasing in number in places where this excuse does not apply. When they can keep any hours they like, and can open on Sundays, and are not liable to harassing police supervision, what trader who can start a club is going to the trouble of getting a restricted license ? As to the bottle-store question, such places threaten to become the most common where the prohibitionists are hardest at work ; but, instead of getting a retail license, a wholesale license is applied for, and baskets of mixed liquors delivered in no great quantity, on the average, than is done by retail traders. It is only necessary to get your favourite and strongest beverages made up to a dozen in number by the addition of so many bottles of table beer. I n hi ß reception of the deputation our AttorneyGeneral said that though he could held out no hope of legislation during the coming session-, some measures would certainly have to be taken in the near future.

Glancing through these notes I see I have stated that the wine-farmers have always been well considered. That requires some modification, for, as one af their friends has recently pointed out, they have one grievance at least in the importation of spirits flavoured with orange peel, etc., coming into the country as “essences” and paying only a light duty. This is certainly hard on our brandy farmers, who do at least use the produce of their vineyard in preparing a spirit sometimes very good, and seldom inferior to the so-called essences.

Closely allied to the wine-farming industry is the production and distribution of fruit, and it is a much pleasanter

question to write about than the evasion of licensing laws. For some years past many more or less successful attempts have been made to put Cape fruit on the London market. Beaching Covent Garden at a season of the year when fruit is scarce, a very fair amount of success has rewarded such efforts. Every facility has been given by the steamship companies, and the prices realised for picked fruit are remunerative. ■ Not a little of the success obtained has been due to American industry, the experience of Californian experts having proved invaluable. One of these, writing to the “New "York Tribune,” says, in referring to the fact that fruit from the Antipodes reaches the American market during their own “ oil season : — “The latest contributor of these luxuries is Cape Colony. Just a month ago the bending branches on the great South African fruit farms gave up the store of crimson-cheeked peaches and gold and purple plums that may be found on the tables of luxury here to-day. These travelled fruits come high —from one and a half to two dollars a dozen —but they have arrived in superb condition, and are good size and rich colouring, and as fresh apparently as when they left the trees. These Cape Colony orchards have been in bearing only a few years. Until last season London monopolised their entire output. It is a very interesting thing from an American standpoint, to note that it was American enterprise that started fruit culture in South Africa. A Californian man, perceiving the close similarity of soil and weather to those of his own State, conceived the idea of introducing Californian seeds and cuttings these. Be did so, and not only did the apricots, nectarines, plums, and peaches take kindly to their environment, but they went on to improve upon the parent stock. The peaches, particularly, are free-stones, highly coloured, and possess the sweetness and delicacy of flavour that much of the Californian fruit lacks. The apricot season has just closed, and the nectarines will soon be coming in. Another point of interest is that all the crates and boxes in which the fruit comes from Africa were sent out to (.'ape Colony farms from Arizona. Few people know that all the boxes in which our Italian, Porto Rican, and other foreign fruits come have all gone out from NewYork. This is the great box-making country that controls the trade. The Italians even have to import their labels, but they get these from Germany.” Cape tobacco is pretty popular in this country —and it is not cheapness alone “that makes it so. In spite of its original price and a heavy duty, South Africans purchase it in London. But the Transvaal tobacco is threatened with a rival. Mr Odium, the tobacco expert in the Agricultural Department of Southern Rhodesia, says that “during recent trips through the Cape Colony and the Transvaal he found a marked scarcity of almost every description of tobacco, and everyone was experiencing difficulty in finding a sufficient supply. There was now an opportunity afforded to Rhodesia, not only to capture some of the market, but to displace the trade of such as the Oudtshoorn district. Leaving alone the question of the present deficiency in the supply, there was a rapidly increasing demand every year. South Africa now buys about two and a-quarter million pounds of tobacco every year, mostly from England. There are many South African tobaccos which would fill the place of the imported article. There were several districts of Rhodesia producing tobacco in a haphazard sort of way, but the leaf was not to be found on every farm. Rhodesia could produce as much tobacco as would be required for the South African market. Apart from the question of the English market, which would only pay fourpence or fivepence per pound, there would be an ample market in South Africa, which would pay tenpence or elevenpence.” - An item of a different character —and by no means so pleasant to touch upon —relates to the Heathen Chinee. What unspeakable things may take place when the gold magnates of the Transvaal get him into the country we have yet to find out. So far as Capetown is concerned, he is a washerwoman, and amuses himself in his spare time with “ fantan ” and other sports not included in your book of “ Lawful Games.” A den was broken into the other day in this city, and thirty-five of " him ” arrested —one breaking his leg in jumping out of a window. Needless to say, they were all fined—the principals very heavily.

ONE CAUSE OF DRUNKENNESS.

According to a London doctor, who has been addressing the Society for the Study of Inebriety, one of the most potent causes of the vice of drunkenness is the bad cooking which prevails in the homes of the working classes. Very likely he is right ; and it is interesting to note that there is one country in Europe in which his theory has already been acted upon by practical temperance reformers.

In Switzerland a certain proportion of the proceeds of the tax on alcohol is handed over to the several Cantona] authorities to be expended in combating alcoholism. Different cantons combat alcoholism in different ways, but more than one canton has boldly devoted the whole of the sum assigned to it to the subsidising of schools of cookery. The more appetising the meal, it is argued, the less the need for spirits to prepare the stomach to receive it, or for copious draughts of beer to wash it down ; and as Switzerland is one of the few Continental countries in which intemperance is not on the increase, the arguments cannot be fairly derided. Whether our own temperance societies would produce better results by adopting the Swiss plan than, by moralising, agitating and lecturing is not perhaps a question to be answered with reckless confidence on the spur of the moment ; but it is a question upon which the ardent champions of the temperance cause might profitably ponder.

The Waikato Licensing Committee sat on Wednesday, last week, in Hamilton. There only being one complaint laid by the police, all the other licenses were granted without comment. In the case of the Delta Hotel, Ngaruawahia, Constable Cavanagh stated that complaints have been made since Mr Reinhardt took it over of selling after hours and Sunday trading. He had entered the house at half-past ten and found two men drinking. One af the men and the landlord gave evidence that they had booked beds beore ten o’clock. The constable, in his evidence, stated that their horses were standing in the stable harnessed. The committee retired to consider the case. On returning into Court the chairman (Mr Northcroft, S.M.) said that the committee were of opinion that the booking of beds was an evasion, and advised the landlord to abide strictly by the law. He then granted the license.

COOKERY FOR LICENSED VICTUALLERS.

(By “Cuisinier,” in the London “L.V. Gazette.”) Cold Meat and Scrap Cookery. A good cook always makes the most of everything, while an ignorant cook throws away much that might be turned into tasty and nourishing- dishes. There is no real economy in> hiring a cook at low wages, as not only will the cooking be inferior, but the waste will be great. Ihe contents of the dust-bins of some restaurants are a disgrace to the cook and the management. I have seen in these receptacles the carcases of fowls from which only the breasts have been removed, ribs of beef with two or three pounds of meat still adhering to the bones, ends of hams, giblets of poultry and remains of cold fish ; not to speak of fruit, vegetables, pastry, and bread. If the cateringdepartment of a public-house is to be run at a profit, as it ought to be, strict attention must be paid to the utilisation of the remains of all articles of food.

To begin with “ stock,” which is the basis of most soups and of many sauces, ■excellent stock can be made from, the bones and trimmings of meat and poultry. Broken remnants of all kinds should find their way to the stockpot, and should not be thrown away until, by gentle stewing, they have yielded all the flavour and nourishment they possess. ’The bones should be broken up into small pieces before being put into the pot, and should simmer for five or six hours, removing the scum as it rises. The stock should then be poured into an earthenware dish and allowed to cool, when the fat will form on the top like a cake, and ■can easily be removed. Remove the bones and return the stock to the fire free from sediment. Put with it a large carrot, a young turnip, a few sticks of celery, a handful of fresh parsley, and an onion stuck with a couple of cloves, and simmer for another hour and a-half. A tablespoonful of Bovril is a great improvement. To ensure it keeping, this stock should be boiled and skimmed every day in summer, and every second day in winter. As bones contain about 30 per

cent, of gelatine they form an excellent basis for many soups.

As regards the joints left over from dinner, no difficulty will arise regarding the disposal of the best portions, as plates of cold meat with pickles or tomatoes are in frequent demand at almost all hours, and a freshly-cut sandwich is acceptable to many. There are many scraps and pickings, however, that cannot be used in either of these ways, but which can be made into tempting rissoles and croquettes, in which form they will prove eminently saleable'. Rissoles are composed of minced meat of any kind enclosed in pastry and fried, and they may be served either hot or cold. The difference between a rissole and a croquette is that a rissole is meat enclosed in pastry and fried, while a croquette is composed of similar meat egged, bread-crumbed, and fried. To make rissoles, first make a good puff paste ; pass the pieces of meat through the mincer ; lay a little pile of the mince on a round of the pastry, covering it with a second round. The edges should be egged and well pressed together, and, in frying, the pastry should be completely covered by the boiling fat. Another shape is made by folding a square of paste into a triangle, the mince being put in the centre. A semi-circle is easily made by simply folding a round of paste over the mince. A crimpled edge always adds to the appearance. The exact size is a matter of taste, but rissoles should never be large, the usual price at which they are sold being twopence each. The mince itself should be well seasoned. To one pound of meat add a dessertspoonful of finelygrated breadcrumbs, pepper, salt, and a little Worcester sauce. Bind the whole together with a beaten egg. If not sufficiently moist add a little gravy or stock. Enclose in the pastry, as already described. dredge lightly with flour, and then fry the rissoles in deep fat until they are browned. The remains of beef, mutton, chicken, turkey, veal, etc., may lie used in this way. With veal and poultry a little hem, tongue, or bacon may with advantage be added. Croquettes, like rissoles, are made of highly-seasoned minced meat, poultry, fish, etc., but, as already stated, they are dipped in egg and breadcrumbs before being friecQ instead of being covered with puff paste. The following is a good recipe : — Take two breakfastcupfuls of

finely-chopped cooked meat, a cupful of milk, a tablespoonful of butter, a tablespoonful of . chopped parsley, the same of chopped onion, and two tablespoonfuls of flour. Scald th< milk ; rub the butter and flour together until smooth, add to the scalded milk, and stir until it thickens. Mix the parsley and onion with the meat, season well with pepper and salt, add to the thickened milk, and mix thoroughly. At hen cool form into round or cone-shaped croquettes, dip into beaten egg and then into breadcrumbs, and fry in hot fat until browned. Stock or gravy is generally used instead of milk, and various seasonings may be used—such as curry, cayenne, mixed herbs, sage, celery extract, chopped mushrooms, etc. Fritters are closely allied to croquettes, but the meat in this case, instead of being minced, should be cut in strips of half an inch to an inch wide, two inches or more in length, and about a fourth of an inch thick ; but if the joint does not permit of these proportions other sizes may be taken. Beef is very suitable for treating in this way. Each strip should be well seasoned with a few drops of Worcester sauce, pepper and salt, then dipped into a good batter and fried to a golden brown in hot fat. They should be served with a garnish of parsley. Mhen mutton is used instead of beef the strips may be spread with a little of the onion sauce that has been served with the joint and put two together, or they may be made savoury by the addition of a little mint sauce' There are, _ indeed, almost endless ways of flavouring fritters, and, so long as the meat is tender and not overdone, failure is impossible.

THE ENGLISH LICENSING BILL.

A vigorous tone marked the debate on the motion for the second reading of the Licensing Bill, and Mr Burt’s amendment for its rejection. After Mr Peel, who had been speaking when the House had adjourned on the previous evening, had concluded his discussion from the standpoint of a moderate drinker —in fact, a very moderate drinker, he said —Dr. Hutchinson enlivened the debate with a humorous speech.

He quite admitted the enormous improvement the Temperance advocates had brought about in the state of public opio-

ion with regard to drinking, but still Christian nations had always drunk and always would drink. It had been so ever since the marriage at Cana, in Galilee, down to the latest Academy banquet. Members had to acknowledge the fact that if one told a man that by putting a teaspoonful of whisky into a tumbler of Apollinaris, he would shorten his existence, that man would not believe it. It was the same with gambling. If one were to tell a Bishop who played whist for penny points in the drawing-room with his mother-in-law that he was imperilling his immortal soul he would not believe it.

Sir Henry Campbell-Bannerman said he could almost imagine the brewers identifying the Government with one of their own tied houses. There was a strong resemblance. If the Bill passed it meant a capitulation of the State to “the Trade.”

The whole Bill was a betrayal. The Bill in effect was a further raid c-n the rates in the interests of a burdensome monopoly. Sir E. Carson, the Solicitor-General, denied that all the compensation would go to the brewer and none to the publican. Quarter sessions would distribute com pensation among all parties interested. Speeches after dinner showed opinions were pretty equally divided. Mr r I emkinson told the House the Bill was unnecessary and unjustifiable, advocating insurance as the proper protection of licenses. Sir T. R. Dewar thought the measure ■well conceived and cleverly drafted. It should be called “ The Brewers’ Endowment Bill,” was Mr Crooks’ comment, and Mr Cameron Corbett followed this up by saying he had never known so revolutionary a Bill introduced with so little justification. Then Mr Emmott told members the idea of removing the monopoly, as foreshadowed in the measure, was a mistaken one, since it meant the monopoly would remain in the same hands. What was wanted was a time limit.

Mr Akers-Douglas defended the Bill as the best way out of an admitted difficulty. Total prohibition in this country was out of the question. That being- so, he contended the proposal to make reducible the number of licenses was the next best thing, and if the Bill passed the total that could be dealt with this way would be far greater than had been yet accomplished. A time limit was the

last thing he wished to see, because it would mean raising the whole ci the controversy over again. The Government would insert words in the Bill to make sure that lhe licenseholder of a tied house would secure his proper share of the compensation.

A guileless man, who was eating sweets the other day, discovered that certain of the confections contained whisky, and immediately announced the horrifying discovery in the columns of a contemporary. He is really very angry, especially as his wife noticed the smell of spirits about his breath, and naturally concluded that her hubby had been having what is euphemistically termed “a snifter.” The “ Bailie ’ has known for some time that pepper mints were not the only sweets associated with whisky, but this is the first time he has heard anyone object to such an excellent invention as that described in the epistle of the irritated one. Indeed, he knows an unfortunate man, affiicted with a thirst and a spouse who is down on theatrical bars, who manages to survive a musical comedy only because he can mitigate the aridity of the entertainment by chewing brandy chocolates. Other of the friends of the Magistrase have admitted, moreover, the excellence of such confections. Therefore, let us have them—as cheap as possible —even though teetotal faddists may wail. —(lhe Glasgow “ Bailie.”)

The tenth Prohibition Convention was held at Palmerston North last week. Resolutions protesting against the State encouraging the tourist traffic by means of State hotels, and setting forth that wholesome, good, comfortable accommodation is all a self-respecting democracy should provide, also objecting to the introduction of liquor into Rarotonga and Niue, were passed.