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.

ASCHAFFENBURG. 65 Meat. The working-classes of Aschaffenburg have the reputation with the butchers of being large meat eaters. It is estimated that the consumption per head of the total population in 1905 was 145'8 lb., against 148*7 lb. in 1904 and 1G6'7 lb. in 1908. During this period there was a notable decrease in the number of oxen and pigs slaughtered for home consumption, but a large increase in that of cows and bullocks, as well as in animals regarded as inferior (sheep, goats, &c.) :— Oxen Cows and bullocks Calves ... Pigs Sheep Lambs ... Goats Kids Sucking pigs 1903. 1904. 1905. 740 2,867 4,042 12,836 273 109 108 471 697 2,322 3,890 13,989 246 107 121 988 502 652 2,708 4,022 12,319 319 76 103 991 4 In the surrounding industrial villages the meat consumption is much smaller, for farinaceous foods play a more prominent part in the household dietary. Here, as in South Germany, mutton is but little eaten, and the amount killed at the abattoir does not amount to 0'5 per cent, of the total meat sent to market. Returns of weekly expenditure on meat were obtained from 53 working- class households, representing 275 persons, and indicated a consumption far below that estimated for the town as a whole. The average weekly con sumption per head in these was 21^ ounces, equivalent to about 70^ lb. a year. Beef formed by far the largest item, amounting to 45T per cent., sausage amounted to 34 per cent., and pork and bacon together to 13 per cent. The best beef is ox flesh, then comes the flesh of young cows (two to three years old), which costs from bd. to fd. per lb. less, while the flesh of older cows costs Id. and 1 \d. less than good ox flesh. The great bulk of the retail trade is done in private shops scattered throughout the town. Some of these shops sell ox beef only (these are the best), others sell only “cow beef,” others only pork, while others again sell all kinds of meat. The butchers of Aschaffenburg are united in a Guild, with the result that uniform prices have for several years prevailed in the town. 1 he predominant price of beef bought by working people was in October, 1905, 8Jrf. per lb., with 9%d. for steak ; mutton cost likewise 8\d. with 9%d. for chops ; veal (of which working people do not buy much) cost 7|<7., and pork cost from ${d. to 9fd. with lid. for ham. Of sausage there is a very large consumption. The kind most bought by working people is one made of beef and pork, the best quality costing 8£</. to 10fo(. per lb., and a second quality 6Id. to 8fd. Cheaper sorts, like blood and liver sausages, cost also from 6W. to 8|d. per lb. The supply of beef comes for the most part from Bavaria, either direct from the grazing districts or from the Munich market, but a portion comes also from the Frankfort market. The mutton eaten is almost wholly of local origin, and the same may be said of the veal, while the pork is either local or is bought from the Frankfort market, and in that case is of North German origin. The following Table summarises the predominant prices paid by the working classes for meat in October, 1905, and September, 1906. During the interval between these dates there was an all-round rise of about 1(7. per lb.

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