Cost of living in German towns

Bibliographic data

Monograph

Identifikator:: 866449027

URN:: urn:nbn:de:zbw-retromon-93831

Document type:: Monograph

Title:: Cost of living in German towns

Place of publication:: London

Publisher:: Stat. Off.

Year of publication:: 1908

Scope:: 1 Online-Ressource (LXI, 548 Seiten)

Collection:: Economics Books

Usage license:: Get license information via the feedback formular.

AACHEN. 51 The cattle killed for food come in part from the surrounding districts, but also from the Cologne market and from Denmark. The veal is almost wholly of local origin. The sheep come from all parts of the country, and ultimately reach the Aachen abattoir through the hands of a single large dealer, who acts as general receiver. The pigs slaughtered come largely from the Cologne and Hamburg markets, but also from the adjacent district. It is a peculiarity of the meat trade here that pork in all forms is almost exclusively retailed by special pork butchers, so that such a thing as a piece of pork, or even a sausage, is hardly ever seen in an ordinary butcher’s shop. Working- class families eat, for the most part, beef and pork, and invariably cuts from the cheapest joints. Of the total meat consumption shown by the food returns above referred to 43 per cent, consisted of beef, 37 per cent, of pork and bacon, 5 per cent, of veal, which is too dear for the working-man’s table, and 2 per cent, of mutton, which is not held in esteem, and 12 per cent., an unusually small proportion, of sausage. In October, 1905, the price of beef ranged from 7fd. to 9Jd. per lb., except steak, which cost Is. Id., and is not bought by working people. Pork cost from 8fd. to Is. 1 d. The price of mutton ranged from 7|¡d. to lie?., and of veal from 9|d. to lit?. Small purchases are the rule, for the housewife buys from day to day just the quantity needed for the midday meal ; for other meals, when meat is taken, sausage of the cheaper kinds, bought a few slices at a time, has to serve. Predominant prices paid by the working classes in October, 1905, and May, 1906. Description of Cut. Predominant Price per lb. October, 1905. May, 1906. Shin Beef :— Ribs Silverside with bone without bone Steak ... ... ... Flank Mutton :— ... ... ... Shoulder Bi east ... ... ... N eck ... ... ... Chops (trimmed) Veal :— Hind Quarter ... with bone without bone Loin ... ... ... Pork :— Fore Loin Beilj ... ... ... Spare Rib Chops ... ... ... Shoulder 7|d. to 81 d. 8# 7# 8§d. 9fd. 8 £d. 9# Is. Id. 7# 9fd. to lid. 8§d. 9%d. 7K 7fd. to 91d. lid. to Is. Id. 9fd. to lid. 9¿d Is. Id. lid. 9%d. Is. to Is. Id. 9|d. to lid. 8%d. „ 9#d. lid. to Is. Id. 7|d. to 8|d. 8 Id. 9 Id. 7# „ 8# 9# Is. Id. 7|d. lid. 9fd. to 9|d. 7# „ 8%d. 8%d. lid. to Is. Id. lid. 9\d. to lid. Is. Id. „ Is. 2fd. lid. 9id. to lid. 9§d. 8%d. lid. It is possible to trace the average retail prices of certain kinds of meat for a series of years, on the basis of the weekly or monthly quotations collected by the Municipal Market Committee :— Average y earl o retail prices of certain kinds of Meat. 1897. Beef :— Le% Belly Pork Veal M utton Smoked bacon d. 1 7| 7* 1898. d. I 1899. 1900. d. 8 i d. ? 91 81 ? 1901. 1902. d. 8 ! d. 1 a 1903. 1901. 1905. d. 9 . P 81 8& d. :i 94 9“ 81 d. 9 7 10% 91 Si a 2 29'JSf<

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