IR 
at the rate of 3d. per stone of 81b. In other words, a commission 
salesman may sometimes job, and a jobber may sometimes sell 
on commission. Lastly, there are the stalls held by most of 
the big American importing firms and some of the Australian; 
through these stalls they pass their own goods, though the 
Australian firms, owing to the seasonal nature of their supplies. 
are usually jobbers also and deal in goods from other sources. 
As most of the South American firms have their own stalls, 
it is difficult for stallholding jobbers to trade at a profit, 
particularly with chilled beef. This is bought from the importers 
early in the morning; the importers, however, do not restrict 
their sales to jobbers, but also supply the ordinary clients of the 
Market. Unless, therefore, the importer has one price for the 
jobber and another for the ordinary client, it is obvious that the 
former would not be able to make his business pay. That he is 
able, as a rule, to do so, is due to the fact that, apart from the 
long-established connection between the jobber and his regular 
customers, he renders services which enable him to obtain a 
slightly higher price than his clients would, ordinarily, be prepared 
to pay to the importing houses. For example, the jobber is 
usually easier in his credit terms than the importing houses. 
Moreover, he makes it his business to study closely the needs of 
his customers and buys early in the morning with those needs 
in view. Some of his customers require quarters of a defined 
range of weight or quality, and, in the general run which the 
jobber buys, he will arrange to have sufficient to meet these 
requirements; for surplus quarters he will have to find other 
customers. In addition, many of the jobbers cut up mutton 
and quarters of beef in their stalls and so are able to cater for 
those buyers who confine their purchases to certain classes of 
joints. This cutting trade is difficult as, though the jobber 
receives a high price for his special cuts, he may have to sell 
the less desirable cuts at a low price, and, not infrequently, may 
9nd them unsaleable. It has to be remembered, too, that the 
jobber is a ‘ wholesale” wholesaler, so that, when he buys 
sarly in the morning from the importers, he is giving a wholesale 
order which should ensure for him a better price than that at 
which the importers would sell to the ordinary clients on Smith- 
field. Recently, it has been alleged that the importers have 
Jemanded from jobbers the ordinary market price and that, 
frequently, during the course of the morning, they have sold 
beef to retail butchers at a price lower than that charged to 
jobbers when the market opened. If this were to be adopted 
as deliberate policy, it is obvious that the present methods of 
selling chilled beef on Smithfield Market would undergo a 
orofound change. 
Chilled beef is the staple article sold at Smithfield; frozen 
beef is also sold on the market, but, except in times of short 
chilled supplies, the trade is small. Large quantities of frozen 
mutton and lamb are. however, ¢ pitched ’’ each morning. This