Zwei Bücher zur socialen Geschichte Englands

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Monograph

Identifikator:: 1891000233

URN:: urn:nbn:de:zbw-retromon-260008

Document type:: Monograph

Author:: Held, Adolf http://d-nb.info/gnd/116681667

Title:: Zwei Bücher zur socialen Geschichte Englands

Place of publication:: Leipzig

Publisher:: Duncker & Humblot

Year of publication:: 1881

Scope:: XIV, 775 Seiten; 1 Portrait

Digitisation:: 2022

Collection:: Economics Books

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Chapter

Document type:: Monograph

Structure type:: Chapter

Title:: Zweites Buch. Entwicklung der Grossindustrie.

Collection:: Economics Books

458 STETTIN. passed—the slaughter-house authorities in the case of live cattle and the meat inspectors in the case of fresh carcases or parts of cattle killed at other German slaughter-houses and brought into Stettin for consumption. Before being consumed a certain proportion of this meat has assumed a form under which it can no longer be described as “ fresh,” e.g., when it has been converted into sausage or bacon. The totals, therefore, of 112 lbs. in 1904, 104 lbs. in 1905 and 110 lbs. in 1906, represent something more than the per capita consumption of fresh meat. On the other hand they represent something less than the per capita consumption of meat of all kinds, which should include a quantity of foreign bacon as well as of poultry and game. The consumption of the last two items would seem to be considerable, if one may judge by the quantities offered for sale in the shops. It may be assumed therefore that the weight of meat consumed per head of population in Stettin was something in excess of 110 lbs. in 1906. While this is true of the population as a whole, there is good reason for supposing that much less meat is consumed per head among the working-class population. Thus, from returns obtained through the co-operation of the Stettin Trades Council for the purpose of the present inquiry, from 212 typical working-class families consisting of 998 persons, it would appear that the consumption of meat of every description among this section of the population amounts to no more than 66J lbs. per head per annum. Of this amount some 21 lbs. consisted of pork or bacon, some 18 lbs. of sausage and some 16 lbs. of beef, while veal and mutton together accounted for about 10J lbs. of the total. So far as working-class consumption is concerned, the item “ sausage ” may be regarded as representing mainly pork, and a certain proportion of horseflesh. There are, it may be stated, 9 shops in Stettin at which no other kind of meat but horseflesh is sold, and it is noticeable that sausages occupy a prominent place among the goods offered for sale at all these establishments. The following Table shows the predominant retail prices charged at butchers’ shops in Stettin in October, 1905, and November, 1906, for various cuts of fresh meat. Each price is based on the quotations supplied for the purpose of the present inquiry by several butchers with large working-class custom, each doing business in a different part of the town. Predominant Prices paid by the Working Classes in October, 1905, and November, 1906. Predominant price per lb. Description of Cut. October, 1905. November, 1906. Beef : Rib Silverside n,. j with bone ( without bone Steak Flank Mutton :— 81d. 8|d. GW. 7|d. 8# 7 £d. to 8¿d- 8# 8# GW. 7|d. 8# 7fd. to 8W- Leg Shoulder Breast Neck Chops Veal :— Hindquarter Shoulder, with bone Loin ... ... Shin Pork :— Leg Foreloin ... Belly Spare Rib Chops 9%d. 9§d. 8# 8|d. 93d. 9|d. 9# 8# 8#d. 9W. 11 d. 9W. lid. GW. lid. 9|d. lid. 65 d. 9|d. to 9|d. lid. 8|d. lid. lid. 9¿d- to 9|d. lid. 8|d. lid. lid.

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