Merck's Warenlexikon für Handel, Industrie und Gewerbe

Cost of living in German towns

Bibliographic data

Monograph

Identifikator:: 895603128

URN:: urn:nbn:de:zbw-retromon-10120

Document type:: Monograph

Author:: Merck, Klemens http://d-nb.info/gnd/1064962637

Title:: Merck's Warenlexikon für Handel, Industrie und Gewerbe

Edition:: Sechste, völlig neu bearbeitete Auflage

Place of publication:: Leipzig

Publisher:: G.A. Gloeckner, Verlag für Handelswissenschaft

Year of publication:: 1919

Scope:: 1 Online-Ressource (IV, 555 Seiten)

Digitisation:: 2017

Collection:: Economics Books

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Chapter

Document type:: Monograph

Structure type:: Chapter

Title:: F

Collection:: Economics Books

124 BRESLAU. furnished by 323 typical working-class families in Breslau as to the quantities of various household necessaries usually consumed showed a weekly consumption of 21J ozs., which would mean about 71 lbs. a year. Pork and bacon accounted for 38 per cent, of the total consumption, sausage for 28 per cent., and beef for 21 per cent., a somewhat low proportion. A considerable part of the consumption of sausage is accounted for by the practice among workmen in Breslau of eating sausage at their second breakfast. At this meal, which is brought from home and eaten at eight or half-past eight o’clock at the works, a man usually has as much sausage as can be bought for 10 to 15 pfennige (1 \d. to Ifd.). The kind most generally eaten is Knoblauchwurst, a variety in which liver flavoured with garlic is understood to be the principal ingredient, and which costs about 80 pfennige per half kilogram, or say 8f¿?. per lb. The following Table shows the predominant retail prices charged at butchers’ shops in Breslau at October, 1905, and June, 1906, for various cuts of fresh meat. Each price is based .on the returns made to the investigator by a number of butchers with large working-class custom, and having shops in different parts of the town. Predominant Prices Paid by the Working Classes in October, 1905, and June, 1906. Description of Cut. Predominant Price per lb. October, 1905. June, 1906. Beef :— Bibs ... ... Silverside Q-i . j with bone ömn I without bone Steak (Fillet) ... Flank Mutton :— Leg Shoulder Breast Neck Chops Veal :— Hindquarter ¿ with bone I without bone Shoulder Loin • Shin Pork :— Leg Fore-loin Belly Spare-rib Chops 8|d. to 91c?. 9# 7§í?. to 8fe?. 9fd. „ lOfd. Is. 4\d. 11 d. 9|c7. to 11c?. 9# 11c?. 11c?. to Is. 11c?. 11c?. 11 \d. to Is. 31c?. Is. lc?. 8fc?. to 11c?. 9M 9|c?. 8|c?. to 91c?. 9# Is. 8f<?. 9# 7 fe?, to 8|c?. 9# Is. 41c?. 81c?. to 8f d. 11 d, 9f c?. to 11c?. 9# 11c?. 11c?. to Is. 9fc?. „ 11c?. 101c?. „ 11c?. 11c?. to Is. 31c?. lie?. „ Is. lc?. 8|c?. „ 101c?. 8# 8fc?. to 9fe?. 7 fe?. ,, 8fe?. 8fc?. Is. to Is. lc?. On the question as to what qualities of meat the working classes usually buy in Breslau, the statements of the butchers were not unanimous ; some maintain that workpeople were content with nothing but the best, others that workpeople never buy the best meat and are only too glad to be able to get meat of any quality. The latter was, however, the more general opinion. With regard to the first of the above points it may be of interest to note the classifi cation of the cuts of beef, mutton, veal, pork, and horse recognised by retail sellers and buyers of meat in Breslau. The occasion may also serve to show the official retail prices of these cuts as ascertained by the Municipal Statistical Office. It should be explained that these prices are based on returns obtained month by month from certain butchers, each of whom is requested to state the highest and lowest price of each article during the month. A mean of the maximum prices is then taken, as also of the minimum prices. The official price of the article is the mean of these two means.

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