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

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DANTZIG. 175 veal, 7 per cent. ; mutton and goat, 4 per cent. ; and horse, 1 per cent. It is to be observed that while bacon and sausages do not figure among the items just enumerated, both are comprised, inasmuch as they are made from the carcases of animals which have passed through the slaughter-house. From returns furnished for the purposes of the present inquiry by 264 typical working-class families in Dantzig as to weekly consumption and cost of various household provisions, it would appear that meat is used much more sparingly by the working classes than by the more favourably situated sections of the population. Among the 264 families, consisting of 1,306 persons, it was found that the per capita consumption amounted to about 26 ounces per week, which would mean a yearly consumption of about 83J lbs. per head as against 119 lbs. per head of the population of all classes, though the former figure covers meat of all kinds, whilst the average figure quoted for the whole population is exclusive of poultry and game, of which considerable quantities are eaten by the middle and well-to-do classes. Of the consumption shown by the budgets, 42 per cent, was pork and bacon, 25 per cent, sausage, and 22 per cent. beef. Veal accounted for 8 per cent. It will be noticed that among the flesh foods of the workman’s family the importance of pigs’ meat is somewhat obscured by the prominence of the item “ sausage,” which represents about one-fourth of the total weight of meat consumed. It has to be observed, however, that pork is one of the chief ingredients in the various kinds of sausages largely consumed by workpeople. Nor is it unlikely that a considerable part of the horseflesh consumed in Dantzig (75J tons in 1904) is sold in this form, if one may judge by the quantities of sausage exhibited in the shops where nothing but horseflesh is sold. The following statement shows the predominant retail prices charged at butchers’ shops in Dantzig at October in each of the years 1905 and 1906 for various cuts of fresh meat. Each price is based on returns made for the purpose of the present inquiry by a number of butchers with a 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 October, 1906. Predominant Price per lb. Description of Cut. Beef :— Rib Silverside Shin, with bone Steak Flank October, 1905. October, 1906. Id. 4 \d. 9M. 7#d. 8| d. 5d. 10 id. 8jt?. Mutton :— Leg ... ... .. Shoulder ... . Breast Neck Chops Veal :— Hindquarter Shoulder, with bone .. „ without bone Loin ... ... •• Shin Pork :— Leg ... Foreloin ... Belly Spare Rib Chops 8# 8¿d. 7# 9fd. 8K Id. to 8fd. Is. Id. 8|d. to 11 d. ,, 5\d. 8W. „ 8# 8fd. 8W. 8# 9# 9\d. 8\d. 8\d. 8fc?. 9\d. 9\d. 8 d. to 9 d. Is. 2§d. 8|i/. to 11 d. 4|d. „ 5fd. 8fd. „ 8fd. 8fd. 8%d. 9fd. 9\d. It will be seen that the general rise in the price of meat in Dantzig to which reference has already been made, is reflected m the above table. The

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