AACHEN. 
51 
The cattle killed for food come in part from the surrounding districts, but 
also from the Cologne market and from Denmark. The veal is almost wholly of 
local origin. The sheep come from all parts of the country, and ultimately 
reach the Aachen abattoir through the hands of a single large dealer, who 
acts as general receiver. The pigs slaughtered come largely from the 
Cologne and Hamburg markets, but also from the adjacent district. It is a 
peculiarity of the meat trade here that pork in all forms is almost exclusively 
retailed by special pork butchers, so that such a thing as a piece of pork, or 
even a sausage, is hardly ever seen in an ordinary butcher’s shop. Working- 
class families eat, for the most part, beef and pork, and invariably cuts from 
the cheapest joints. Of the total meat consumption shown by the food returns 
above referred to 43 per cent, consisted of beef, 37 per cent, of pork and bacon, 
5 per cent, of veal, which is too dear for the working-man’s table, and 2 per 
cent, of mutton, which is not held in esteem, and 12 per cent., an unusually 
small proportion, of sausage. In October, 1905, the price of beef ranged 
from 7fd. to 9Jd. per lb., except steak, which cost Is. Id., and is not bought 
by working people. Pork cost from 8fd. to Is. 1 d. The price of mutton 
ranged from 7|¡d. to lie?., and of veal from 9|d. to lit?. Small purchases 
are the rule, for the housewife buys from day to day just the quantity needed 
for the midday meal ; for other meals, when meat is taken, sausage of the 
cheaper kinds, bought a few slices at a time, has to serve. 
Predominant prices paid by the working classes in October, 1905, 
and May, 1906. 
Description of Cut. 
Predominant Price per lb. 
October, 1905. 
May, 1906. 
Shin 
Beef :— 
Ribs 
Silverside 
with bone 
without bone 
Steak ... ... ... 
Flank 
Mutton :— 
... ... ... 
Shoulder 
Bi east ... ... ... 
N eck ... ... ... 
Chops (trimmed) 
Veal :— 
Hind Quarter ... 
with bone 
without bone 
Loin ... ... ... 
Pork :— 
Fore Loin 
Beilj ... ... ... 
Spare Rib 
Chops ... ... ... 
Shoulder 
7|d. to 81 d. 
8# 
7# 
8§d. 
9fd. 
8 £d. 
9# 
Is. Id. 
7# 
9fd. to lid. 
8§d. 
9%d. 
7K 
7fd. to 91d. 
lid. to Is. Id. 
9fd. to lid. 
9¿d 
Is. Id. 
lid. 
9%d. 
Is. to Is. Id. 
9|d. to lid. 
8%d. „ 9#d. 
lid. to Is. Id. 
7|d. to 8|d. 
8 Id. 
9 Id. 
7# „ 8# 
9# 
Is. Id. 
7|d. 
lid. 
9fd. to 9|d. 
7# „ 8%d. 
8%d. 
lid. to Is. Id. 
lid. 
9\d. to lid. 
Is. Id. „ Is. 2fd. 
lid. 
9id. to lid. 
9§d. 
8%d. 
lid. 
It is possible to trace the average retail prices of certain kinds of meat for a 
series of years, on the basis of the weekly or monthly quotations collected by 
the Municipal Market Committee :— 
Average y earl o retail prices of certain kinds of Meat. 
1897. 
Beef :— 
Le% 
Belly 
Pork 
Veal 
M utton 
Smoked bacon 
d. 
1 
7| 
7* 
1898. 
d. 
I 
1899. 
1900. 
d. 
8 
i 
d. 
? 
91 
81 
? 
1901. 
1902. 
d. 
8 
! 
d. 
1 
a 
1903. 
1901. 
1905. 
d. 
9 . 
P 
81 
8& 
d. 
:i 
94 
9“ 
81 
d. 
9 
7 
10% 
91 
Si 
a 2 
29'JSf<