MAGDEBURG.
325
per capita consumption, viz., from 148 lbs. in the former to 138 lbs. in the latter
year. The per capita consumption of 138 lbs. of fresh meat in 1905 was made
up as follows :—
Quantity.
lbs.
64 8
509
7-1
4-6
• 4-0
. 6'6
1380
Proportion of
all Meat.
Per cent.
47-0
369
5-1
33
. -29
.48
100-0
Pork
Beef
Veal
Mutton...
Horseflesh
Parts of various animals, e.g„,
lung, liver, &c.
Total
Thus pork and beef together represent about 84 per cent, of the total
consumption of fresh meat. The above figures comprise the meat of all animals
killed in the Magdeburg slaughterhouse, as well as of all animals killed
elsewhere, but passed through that establishment for inspection. They are not
to be understood as implying that the whole of the meat to which they relate
has been eaten fresh ; consequently they must be regarded as including the
consumption of such articles as bacon, sausage, &c., in so far as fresh meat may
have been converted into those articles after it has left the slaughterhouse.
It has to be observed, moreover, that there is a considerable consumption of
poultry and game in Magdeburg of which no record exists. Hares and wild
rabbits are sufficiently cheap in comparison with present prices of butchers’ meat,
to be largely consumed by working-class families. At the time of the
writer’s visit to Magdeburg (December, 1906), a hare weighing 5J lbs. could be
bought for 3s., that is to say at about Id. per lb., and a wild rabbit weighing
lbs. for lid. to Is., or, say 4\d. per lb., both of which are prices considerably
below those at which sound beef or pork could be bought. This may be seen
from the following statement showing the predominant retail prices of various
cuts of beef, pork, mutton and veal in Magdeburg in October, 1905 and
December, 1906. Each price is based on statements supplied for the purpose of
the present inquiry by a number of butchers in different quarters of the town.
Predominant Prices paid by the Working Classes in October, 1905, and
December, 1906.
Predominant Price per lb.
Description of Cut.
October, 1905.
December, 1906.
Beef :—
-IRibs ... ... ...
Silverside
or . ) with bone
( without bone...
Stedik ... ... ...
Flank
Mutton :—
Leg ... ... ...
Shoulder
Breast
Neck
Chops
Veal :—
Hindquarter
Shoulder
Loin
Shin
Pork :—
I
with bone
without bone
Leg
Foreloin...
Belly
Spare Rib
Chops
8#
8fd. to 9|d.
8#
9| d.
11 d.
7§d. to 8£d.
8|
8#
d. to 9|d.
8#
9#
lid.
7fd. to 8£d.
9£d.
8fd. to 9£d.
7£d. „ 8£d.
7#
9fd.
9£d.
8£d. to 9f d.
7\d. „ 8jd.
7#
9#
8£d; to 9f d. • -
8|d.
9#
8£d. to 9fd.
8#
8£d. to 9£d.
8#
9#d.
8fd. to 9£d
8£d.
9|d.
9£d.
8|d.
8#
9fd. to lid.
9£d.
9£d.
'8#
8£d.
9|d. to lid.
