BRUNSWICK. 
137 
in the abattoir than in the previous year, yet this does not represent the total 
amount of horse-flesh consumed, since a considerable amount is imported in a 
prepared state. The meat supply comes for the most part from the surrounding 
country. 
The predominant price of beef in October, 1905, was from l\d. to 
9|d. per lb., except for steak, which cost from 11 d. to Is. 1(7. per lb., while 
the price of mutton was about 8Jc/. per lb., except in the case of chops, which 
cost 11 d. In May, 1907, the prices of beef and mutton were \d. to 1 d. per lb. 
higher than in October, 1905. Both steak and chops, however, are too dear 
for the majority of the working classes, nor is veal often seen in working-class 
homes, for the same reason. The prices generally paid for pork were from 
7Jc/. to 9J/7. per lb. in October, 1905, and from Id. to 8|d. in May, 1907. 
As in other German towns large quantities of sausage are eaten, whilst those 
who find even the cheaper cuts of meat too expensive, buy what they require 
from the horse butchers, whose prices range from 3^d. to 4d. per lb. for 
ordinary cuts, and for fillet 5d. per lb. 
Great care is exercised that none but perfectly sound meat shall be allowed 
to pass into the market. All meat of poor quality, whilst not actually unfit 
for human consumption, is marked as inferior, and as such can only be sold at 
the municipal “Freibank,” and must not be bought either by butchers or 
keepers of restaurants. This class of meat may be sold in a raw state. If 
amongst the condemned meat any is found which may be consumed with safety 
after being sterilised, it is boiled and may then be exposed for sale at the 
“ Freibank.” The prices for this inferior meat in 1905 were—beef of all kinds 
5c/. per lb. raw and 4d. per lb. cooked ; mutton 4d. per lb. both raw and 
cooked ; veal 4\d. both raw and cooked ; pork and bacon hd. per lb. raw, and 
4d. per lb. cooked. 
Predominant Prices paid by the Workinq Classes in October. 1905, and 
Æoy, 1907. 
Description of Cut. 
Beef :— 
Ribs 
Silverside 
Shin \ bone • 
( without bone 
Steak 
Flank 
Mutton :— 
keg ... ... ... 
Shoulder 
Breast 
Neck 
Chops 
Veal :— 
Hindquarter 
Moulder j ""bone 
Loin ... ... • •• 
Shin ... ... ... 
Pork :— 
Leg ... ... .. • 
Foreloin... 
Belly 
Spare Bib ... ••• 
Chops 
Predominant Price per lb. 
October, 1905. 
7f d. to 8pZ. 
84(7. ,, 9f(7. 
5Id. „ 6W. 
7# " 
11 d. to Is. Id. 
7# 
8W. to 9f(Z. 
8# 
8^(7. 
84(7. 
11(7. 
9|c7. to 11(7. 
84(7. 
Is. to Is. 1(7. 
Ilc7. to Is. 
74(7. „ 84(7. 
May, 1907. 
8|(7. 
94(7. to 9|(7. 
6^(7. „ 7f(7. 
74(7. „ 84(7. 
Is. 1(7. 
74(7. to 84(7. 
8f(7. to 11(7. 
94(7. 
84(7. to 94(7. 
94(7. 
11(7. 
Is. to Is. 1(7. 
84(7. to 9§(7. 
Is. to Is. 1(7. 
11(7. „ Is. 1(7. 
?4(7. „ 84(7. 
84(7. „ 94(7. 
94(7. 
84(7. 
71(7. to 11(7. 
94(7. „ 11(7. 
7(7. ., 74(7. 
74(7. 
7(7. to 74(7. 
84(7. 
84(7. 
On the whole prices in Brunswick are at about the same level as in Berlin. 
Coal is dearer, but, as has been stated, is not much used. Taking Berlin as 100, 
the Brunswick index numbers are-for food, other tha,n meat, 99 ; for meat, 10a ; 
for food as a whole, 100 ; for coal, 107 ; and for all commodities, 101. The 
index number for rent and prices combined is 8S.