92 
BOCHUM. 
usual in working-class households. Returns of meat expenditure prepared for 
the present investigation by 62 families, comprising 326 persons, showed a 
consumption of 24‘28 oz. per head per week, equal to 78'92 lb. per annum. 
The working-man buys meat of good quality, and eats principally 
pork and beef. The consumption of pork and bacon alone formed, according 
to these returns, the high proportion of 43\3 per cent, of the whole, beef 
accounting for 26T per cent., and sausage 23 per cent. Pork has, however, 
the important merit that it cuts better, and with less waste, than other meat, 
besides giving as a by-product the much desired “ pork dripping,” which 
is a popular substitute for butter. Mutton is disregarded ; in the public 
abattoir only 1,494 sheep were slaughtered in 1904 against 10,815 cows and 
oxen, 7,056 calves, 35,234 pigs, and 572 horses and foals ; the only decrease 
as compared with the preceding year was in sheep, The meat eaten in 
Bochum comes largely from Westphalia, pork, veal, and mutton almost 
exclusively so ; the beef comes from Holstein and from Denmark after 
undergoing quarantine, though East Prussia supplies a little through the 
Berlin and Magdeburg markets. The retail price of beef in October, 1905, 
was 7£d. per lb. for most cuts, though steak cost 9|f/. to lldL Mutton cost 
from 7jd. to 8Jd., but chops generally cost lid. Veal cost 9gd. except 
shoulder without bone, which cost Is. 3\d. Pork ranged from 8£d. to 10^d. 
Sausage forms an important part of the flesh diet of the working classes. 
" Plock ” sausage and “ cervelat ” sausage are the kinds most eaten. The 
former is made in winter during the cold weather, and is ready for use in 
spring. It is a “ keeping ” sort, and cost Is. 3 d. per lb. “Cervelat” also 
keeps a long time, and cost Is. 5d. per lb. Both these sausages are made of 
pork with a small admixture of beef. “Eleisch” (literally meat) sausage is 
similarly made, but does not keep ; it cost 9^d. per lb. “ Mett ” sausage, made 
of pork only, cost Is. Cheaper kinds of sausage are “ liver,” at 6|¡d., “ blood ’ 
(made of pig’s blood and bacon) 5^d., and “ Binder ” sausage made of lungs, 
<fcc., 3^d. 
The following Table summarises the prices paid by the working classes for 
meat in October, 1905, and at the time of the investigator’s visit. The prices 
of nearly all meats had risen during the year by Id. to 1 \d. per lb. 
Predominant Prices paid by the Working Classes in October, 1905, and 
September, 1906. 
Description of Cut. 
Shin 
Beef :— 
Ribs ... ... .. 
Silverside ... 
( with bone 
( without bone .. 
Steak ... ... .. 
Flank 
Mutton :— 
Leg ... ... * « 
Shoulder 
Breast ... 
Neck ... ... .< 
Chops (trimmed) 
Veal :— 
Hind Quarter ... 
Shoulder < with b0M 
Loin 
Shin 
Pork :— 
Leg 
Fore Loin 
Belly 
Spare Rib 
Chops ... 
( without bone 
Predominant Price per lb. 
October, 1905. 
7d. 
7&d. 
7# 
to 7|d. 
7f to 8£d. 
9£d. to 11c?. 
7£d. 
8£d. 
8fd. to 8fd. 
7fc?. to 8£d. 
7%d. 
lid. 
9|d. 
9¿d. 
Is. 34d. 
9£d. 
8|d. to 9|d. 
8£d. to 10fd. 
9fd. 
8§d. 
8|d. to 9|d. 
lid. 
September, 1906. 
84d. 
8§d. 
8# to 8£d. 
-9|d. 
lid. 
8£d. 
9£d. to 9|d. 
9|d. to 9|d. 
8fd. 
. 8gd. 
lid. to Is Id. 
lid. 
9|d. to lid 
Is. 4\d. 
lid. 
lid. 
lid. to is. 
9fd. to 9|d 
lid. 
lid. to Is.