458 
STETTIN. 
passed—the slaughter-house authorities in the case of live cattle and the meat 
inspectors in the case of fresh carcases or parts of cattle killed at other German 
slaughter-houses and brought into Stettin for consumption. Before being 
consumed a certain proportion of this meat has assumed a form under which it 
can no longer be described as “ fresh,” e.g., when it has been converted into 
sausage or bacon. The totals, therefore, of 112 lbs. in 1904, 104 lbs. in 
1905 and 110 lbs. in 1906, represent something more than the per capita 
consumption of fresh meat. On the other hand they represent something less 
than the per capita consumption of meat of all kinds, which should include a 
quantity of foreign bacon as well as of poultry and game. The consumption of 
the last two items would seem to be considerable, if one may judge by the 
quantities offered for sale in the shops. It may be assumed therefore that the 
weight of meat consumed per head of population in Stettin was something in 
excess of 110 lbs. in 1906. While this is true of the population as a whole, 
there is good reason for supposing that much less meat is consumed per head 
among the working-class population. Thus, from returns obtained through 
the co-operation of the Stettin Trades Council for the purpose of the present 
inquiry, from 212 typical working-class families consisting of 998 persons, 
it would appear that the consumption of meat of every description among 
this section of the population amounts to no more than 66J lbs. per head 
per annum. Of this amount some 21 lbs. consisted of pork or bacon, some 
18 lbs. of sausage and some 16 lbs. of beef, while veal and mutton together 
accounted for about 10J lbs. of the total. So far as working-class consumption 
is concerned, the item “ sausage ” may be regarded as representing mainly pork, 
and a certain proportion of horseflesh. There are, it may be stated, 9 shops 
in Stettin at which no other kind of meat but horseflesh is sold, and it is 
noticeable that sausages occupy a prominent place among the goods offered for 
sale at all these establishments. 
The following Table shows the predominant retail prices charged at 
butchers’ shops in Stettin in October, 1905, and November, 1906, for various 
cuts of fresh meat. Each price is based on the quotations supplied for the 
purpose of the present inquiry by several butchers with large working-class 
custom, each doing business in a different part of the town. 
Predominant Prices paid by the Working Classes in October, 1905, and 
November, 1906. 
Predominant price per lb. 
Description of Cut. 
October, 1905. 
November, 1906. 
Beef : 
Rib 
Silverside 
n,. j with bone 
( without bone 
Steak 
Flank 
Mutton :— 
81d. 
8|d. 
GW. 
7|d. 
8# 
7 £d. to 8¿d- 
8# 
8# 
GW. 
7|d. 
8# 
7fd. to 8W- 
Leg 
Shoulder 
Breast 
Neck 
Chops 
Veal :— 
Hindquarter 
Shoulder, with bone 
Loin ... ... 
Shin 
Pork :— 
Leg 
Foreloin ... 
Belly 
Spare Rib 
Chops 
9%d. 
9§d. 
8# 
8|d. 
93d. 
9|d. 
9# 
8# 
8#d. 
9W. 
11 d. 
9W. 
lid. 
GW. 
lid. 
9|d. 
lid. 
65 d. 
9|d. to 9|d. 
lid. 
8|d. 
lid. 
lid. 
9¿d- to 9|d. 
lid. 
8|d. 
lid. 
lid.