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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272 HAMBURG. consumption of meat by the working classes returns obtained from 387 families, containing 1,176 persons, showed an average weekly consumption of 28 ounces per person, which is at the rate of 91¿ lb. per annum. Pork and bacon amounted to slightly over one-third of the whole ; beef comes next with about 26 per cent., the cheaper qualities being chiefly eaten ; and then follows sausage with 23 per cent. Mutton and veal are but little eaten, the latter being ruled out owing to its high price. It is seldom that more than 2 lb. of beef is bought at once, and such purchases as a rule take place at the week-end ; during the week the usual purchase is three, four, or sixpence worth, according to circumstances. If the workman’s wife, who does the shopping, is buying pork she generally restricts her purchase to half-a-pound if the cut is foreloin or spare rib, but of cheaper cuts she may buy 1 lb. or 2 lb. at once. The predominant prices of beef as retailed in shops specially frequented by the working classes were in October, 1905, from l\d. to 8\d. for the better cuts, except steak, which the working classes seldom buy, and which cost from Is. 2d. to Is. 5^c?., while the cheapest cuts, shin with and without bone, cost 5d. to o^d. and 6^d. to Id. respectively. There was little variation as between one joint and another in the price of mutton, the price being about 9£¿7. Veal ranged from Q^d. to 7fd. for shin, and 8£¿7. for shoulder with bone to 9£(7. for hind quarter, 9\d. to 1W. for shoulder without bone, and 11¿7. for loin. The most usual price for pork at the same date was 8|\d., rising to 9£¿7. for leg and foreloin and to 11(7. for chops. The “Production” Co-operative Society has its own slaughterhouse and two meat shops, and in addition it delivers meat ordered by members to the nearest provision shops. The turnover in this department of its business in 1906 amounted to £30,000, equal to 15 4 per cent, of the ‘ society’s entire sales. Its prices are somewhat below those generally charged by private butchers. In general there has for several years been a steady advance in the price of meat, as may be seen from the following statement of retail prices per pound, prepared by the Bureau of Commercial Statistics for the Military Authorities :— 1903. Max. Min 1904. 1905. Max. Min. j Max. ! Min 1906. Max. Min Beef :— Leg Belly Pork Bacon (smoked) .. per lb. 10(7. 7#(7. 8# 9^(7. 81 d. 6# 7{(7. 8pi. 10d. 7# 8W. 8#d. 8|(7. 6|(7. 7¿(7. 8p/. 10W. 8<7. 10 d. 9(7. 7^(7. 8W. 9W. 11 id. 8f d. 10\d. 10§(7. 9\d. 8(7. 9 d. iopz. The Abattoir Authorities certify the following mean retail prices per pound for veal and mutton during the same years Teal .. Mutton per lb. 1903. 9f(7. 8^(7. 1904. 1905. 1906. 9&(7. 8&(7. 9|(7. 9(7. 10#(7. 9|(7. Sausage here as elsewhere forms an important part of the flesh diet of the working classes. Of the average meat consumption per head shown by the returns of working class consumption, 23 per cent, consisted of sausage. The varieties are numerous, but as a rule only the cheaper kinds are bought by working people and generally in small quantities. Among the more popular kinds are boiled “ Mett ” sausage made of pork, liver sausage, and blood sausage, costing in 1907 9\d. per lb., “red” pork sausage, costing 6J(7., “boiling” sausage, made of beef and pork, costing L0(7., while other kinds commonly stocked are tongue sausage, costing from 11|d. to Is. 3\d., “ salz ” sausage (pork), costing 9\d. to 11(7., Brunswick “ Mett” sausage, costing ll£(7., and “ Block ” sausage, made of ox flesh and pork, costing Is. 2^d. Hamburg has not a “ Freibank ” for the sale of such meat as cannot be certified by the Abattoir Inspector as of unobjectionable quality, but it protects the consumer by means of its meat boiling establishment. The meat which

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