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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162 CREFELD. Meat. The following table gives the total consumption of fresh meat in Crefeld for the two years 1904-5 and 1905-6 : it includes animals slaughtered in the municipal slaughter-house, and animals slaughtered outside the town but brought to the slaughter house for inspection, as all meat intended to be sold in the town must be locally inspected :— Oxen and Bullocks Cows Young cattle Calves Sheep Goats Swine Spanish swine Horses 1904-5 1905-6 1,452 9,511 1,045 5,881 2,826 553 34,633 137 517 1,012 9,867 1,382 6,920 3,201 537 31,663 75 596 The meat consumption of the working classes would appear to be very unequal. The ordinary weaver is stated to have fresh meat at most twice a week, but this, whilst undoubtedly due in part to the high price, is also an effect of the national fondness for sausage, the better qualities of which are, however, but little cheaper than good butcher’s meat. Nevertheless, the consumption of meat indicated by returns of weekly expenditure under this head by 206 working-class families, representing 911 persons, reached the substantial total of 2¿ lb. per head weekly, or at the rate of 117*7 lb. annually. Of this, 33 per cent, was pork and bacon, 33 per cent, was beef, and 26 per cent, sausage. As this last commodity is for the most part made of pork, it will be seen how large a part the pig plays in the meat diet of the working-classes. The general price of pork in October, 1905, was about Id. per lb. higher than that of beef, viz., 9|d. against 8§d., except leg and chops in the case of pork, which cost 11 d., and beefsteak, which cost from 11 d. to 1.9. Id. From 8§d. to 9\d. was also the price of most cuts of mutton and veal, of which, however, the working classes eat but little. The prices ruling at the same month of 1906 were in general over Id. per lb. higher, and the increase affected the prices of 'the numerous kinds of sausage which form a large part of the food of the working-classes. The following are the kinds of sausage mostly eaten, with the prices per lb. :— Liver sausage (made of pig’s liver), inferior qualities, 4\d. to 5\d. ; ditto, best qualities, 8\d. to 9\d. ; blood sausage (made of pig’s blood, bacon fat, herbs, and sometimes meal), inferior qualities, 4^&, better qualities, 8fd. ; “ Flock ” sausage (usually beef), Is. Id. ; “ Mett ” sausage (the same, but of inferior quality and sometimes different make), lie?, and Is.. Rolled bacon costs Is. 4^d., but bacon sold in shops other than those of butchers is usually somewhat cheaper. The following Table shows the predominant prices paid for meat by the working-classes in October, 1905, and in September, 1907. It will be seen that on the later date the prices of beef, pork and veal had fallen back to, or even slightly lower than, the level of October, 1905, whilst the prices of mutton showed an advance :—

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