Die Entwicklung der Weißgerberei

Cost of living in German towns

Bibliographic data

Monograph

Identifikator:: 883887894

URN:: urn:nbn:de:zbw-retromon-6560

Document type:: Monograph

Author:: Ebert, Georg

Title:: Die Entwicklung der Weißgerberei

Place of publication:: Leipzig

Publisher:: A. Deichert'sche Verlagsbuchhandlung

Year of publication:: 1913

Scope:: 1 Online-Ressource (XL, 408 Seiten)

Digitisation:: 2017

Collection:: Economics Books

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

Chapter

Document type:: Monograph

Structure type:: Chapter

Title:: 2.Teil. Die Produktionsprinzipien

Collection:: Economics Books

286 KÖNIGSBERG. Predominant Prices paid by the Working Classes in October, 1905, and November, 1906. Description of Cut. Beef : — Bab ... ... ... Silverside Shin, with bone Steak Flank Mutton :— Beg ... ... ... Shoulder Breast Neck Chops Veal :— Hindquarter with bone without bone Shoulder, Loin Pork :— Leg Foreloin., Belly Spare rib Chops Predominant price per lb. - October, 1905. j November, 1906. 8W. 9(7. 7(7. 9(7. 8&(7. 9(7. 8# 8&d. 8\d. 11(7. 9W. 91(7. Is. 7(7. 11(7. 9(7. 10(7. %d. 11(7. 11(7. 7§(7. 81(7. 6^(7. 8^(7. 7%(7. 8j(7. 7M. 7^(7. 7^(7. 9§(7. 81(7. 8#(7. Is. 5|(7. 9§(7. 8f(7. 91(7. 8# 91(7. 91(7. In considering these prices in relation to those charged for the corresponding cuts in the United Kingdom, it has to be remembered that as a rule the German housewife, especially among the working classes, when buying meat, asks for so much beef, pork, &c., without any reference to the part of the carcase from which it is to be cut ; at the most she specifies whether it is intended for boiling or roasting. The butcher determines the average price per pound which he must realise on the whole carcase, and endeavours by judicious cutting to obtain a price as near that average as possible for every pound sold, irrespective of the cut. This accounts for the comparative uniformity of the prices. At the shops for the sale of horseflesh (there are nine such shops in Königsberg) no other kind of meats are sold, and the prices charged at all these shops for the various cuts from the carcase, as well as for the various products manufactured from horseflesh, are the same. They are as follows :— Retail Prices of Horseflesh and preparations thereof in Königsberg. Price. Steak from the leg Filet steak Fore quarter Minced horseflesh Corned „ (boiled) Smoked „ “ Lübecker ” sausage “ Cervelat ” „ “ Metadellen ” ,, “Pomeranian” „ “Country” „ Small sausages per lb per pair 2# I# 2f(7. 2^(7. 2f(7. 7# 7# 51,(7. 4(7. 5^(7. i¡li. Cuts of horseflesh may be bought at prices of a halfpenny or a penny per pound cheaper at the markets held twice a week in certain parts of the town, including the quays, but the appearance of the meat exhibited for sale by the stall-holders compares very unfavourably with that shown in the regular horseflesh shops, and is the reverse of appetising.

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