S.I. No. 240/1956 -- Flour and Wheatenmeal Order, 1955 (Amendment) Order, 1956.
S.I. No. 240/1956: FLOUR AND WHEATENMEAL ORDER, 1955 (AMENDMENT) ORDER, 1956. |
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FLOUR AND WHEATENMEAL ORDER, 1955 (AMENDMENT) ORDER, 1956. |
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I, WILLIAM NORTON, Minister for Industry and Commerce, in exercise of the powers conferred on me by Article 31 of the Emergency Powers Order, 1939 (S. R. & O. No. 224 of 1939), as amended by the Emergency Powers (No. 173) Order, 1942 (S. R. & O. No. 166 of 1942) (which Orders are continued in force by the Supplies and Services (Temporary Provisions) Act, 1946 (No. 22 of 1946), and the Wheat and Flour (Transfer of Ministerial Functions) Order, 1951 ( S.I. No. 284 of 1951 ), hereby order as follows : |
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1. This Order may be cited as the Flour and Wheatenmeal Order, 1955 (Amendment) Order, 1956. |
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2.--(1) Paragraph (1) of Article 6 of the Flour and Wheatenmeal Order, 1955 ( S.I. No. 104 of 1955 ), (which fixes the maximum price of straight-run flour) shall have effect, in relation to bakers' flour, as if, for the references therein to the sum of sixty-six shillings and threepence, there were substituted references to the sum of sixty-four shillings and tenpence. |
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(2) Paragraph (2) of the said Article 6 (which fixes the maximum price of standard wheatenmeal) shall have effect, in relation to bakers' wheatenmeal, as if, for the references therein to the sum of sixty-two shillings and ninepence, there were substituted references to the sum of sixty-one shillings and fourpence. |
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GIVEN under my Official Seal, this 5th day of September, 1956. |
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(Signed) WILLIAM NORTON, |
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Minister for Industry and Commerce. |
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EXPLANATORY NOTE. |
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This Order amends the Flour and Wheatenmeal Order, 1955, by reducing in respect of bakers' straight-run flour and of bakers' standard wheatenmeal, the respective ex-mill maximum prices per sack of 280 lbs. specified in that Order namely sixty-six shillings and threepence to sixty-four shillings and tenpence and sixty-two shillings and ninepence to sixty-one shillings and fourpence. |
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