MANNHEIM.
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in 1899 0*374 lb. The consumption per head for the year was in 1905 127*7 lb.
against 136*5 lb. in 1904, 135*7 lb. in 1903, and 132*5 lb. in 1902. Returns
obtained for this report from 132 working-class households, representing 623
persons, gave a consumption of 26 oz. a week, or about 84J lb. a year per head.
Of this amount 37 per cent, was sausage, 36 per cent, beef, 20 per cent, pork
and bacon. Mutton was less than 1 per cent.
The lessened consumption of meat has been accompanied by a deterioration
in quality, for the demand for the better and dearer kinds of meat has
decreased in favour of those held in smaller esteem. Thus in 1905 the
consumption of ox and bullock beef and pork,which represent the highest
grades of meat, decreased 10*9 and 12*9 per cent, respectively as compared
with 1904, while that of mutton increased 10 per cent., that of cow beef
increased 33*4 per cent., that of goat’s and kid’s flesh 37 per cent., and
that of horseflesh 50*6 per cent. In absolute figures the consumption of mutton
increased by 140 cwts., that of cow beef by 41,600 cwts., that of goat’s flesh
by 88 cwts., and that of horseflesh by 860 cwts. In their report for 1905 the
Baden Factory Inspectors state :—“How far-going has been the influence of
the dearness of meat on the standard of life of large sections of the population
may be judged from the fact that several large corn mills and one large food
factory have sought and obtained permission to work on Sunday and to employ
female employees in overtime. The reason given by the firms for the request
was that the demand for flour and other substitutes for meat had increased so
suddenly and so greatly that in spite of every exertion the orders received could
not be executed in the normal work time.” The price of beef in October, 1905,
ranged from 8\d. to 9%d. per lb., except steak, which is only bought by comparatively
well-to-do households and cost from *ò\d. to Is. 4^d. per lb. The
predominant price of mutton was 8^. per lb., rising to 9¿t/., with \\d. for
chops. The usual price of pork was from 8ft/, to 9|d. Veal cost from 8|c¿. to
9fd. per lb. except for the choicest cuts, which cost from Is. W. to Is. 3d.
In connexion with the public abattoir what is known as “ Freibank ” meat
is sold at low prices several times a week. This is meat which, though not bad
enough for condemnation, is so inferior that the inspectors cannot pass it for
sale in the open market. Such meat is, therefore, exposed on the “ Freibank ”
(literally “ free bench ”) and is sold under the direct supervision of the market
officials at prices fixed by them, the usual figures being 3^ /. and 4\d. per lb.
The meat is only sold in quantities not exceeding 4*4 lb. to private persons ;
dealers and victuallers are expressly forbidden to buy. In 1905 about
0*75 per cent, of the total meat consumption reached the public by way of the
“ Freibank.” There is a great demand for this inferior meat. The evening
before a sale is to be held announcement is made in the local newspapers, and
next morning the precincts of the abattoir are crowded long before seven o’clock,
the hour of opening. It is not unusual for a group of 100 to 150 persons,
mostly housewives, to be assembled as early as five o’clock. They stand
patiently in queue, and when the door is opened they are admitted at once ;
the supply of cheap meat is generally exhausted long before the line of waiters
outside have all been served.
There is an increasing trade in horseflesh, and the limitation of the supply
alone conditions the demand. It is not only sold in several butchers’ shops
which exist solely for the purpose, but it is offered in the public markets, nor
are working people the sole buyers. The price of the cheapest cuts, with
bone, is 2fd. and 3\d. per lb., and without bone 4\d., while fillet costs 5^d. and
smoked flesh the same. Small horseflesh sausages are sold at about \d. each,
and a better sausage is sold at 4\d. per lb. In winter the horse butchers are
seldom able to cover their demand for animals at once cheap and serviceable, for
it is in the cold months that the “ keeping ” kinds of horseflesh sausage are
made. The price paid for horses varies according to size and condition from
€2 to ¿9. Of the town’s meat consumption in 1905,1*3 per cent, was horseflesh,
a larger proportion than ever before.
The following table summarises the predominant prices paid by the.
working classes for beef, mutton, veal, and pork in October, 1905, and August,
1906. At the later date all meat prices were markedly higher than in 1905.
Beef had risen by about \d. per lb., veal by about Id., and pork by 1 \d.
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