From this Report we learn that there were, at the time, 2049 electoral divisions in Ireland; and from a later one, that Blackrock, near Dublin, was the smallest electoral division, consisting only of 257 acres; that the largest was Belmullet, in the County of Mayo, which contained 145,598 acres.  The extremes in the valuation of electoral divisions were,—­Mullaghderg, in Glenties Union, L331 10s. 0d.; South Dublin, L402,516 3s. 4d.  So that a shilling rate levied off Mullaghderg would produce 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 excellent.