ASCHAFFENBURG. 
65 
Meat. 
The working-classes of Aschaffenburg have the reputation with the 
butchers of being large meat eaters. It is estimated that the consumption per 
head of the total population in 1905 was 145'8 lb., against 148*7 lb. in 1904 
and 1G6'7 lb. in 1908. During this period there was a notable decrease in the 
number of oxen and pigs slaughtered for home consumption, but a large 
increase in that of cows and bullocks, as well as in animals regarded as inferior 
(sheep, goats, &c.) :— 
Oxen 
Cows and bullocks 
Calves ... 
Pigs 
Sheep 
Lambs ... 
Goats 
Kids 
Sucking pigs 
1903. 
1904. 
1905. 
740 
2,867 
4,042 
12,836 
273 
109 
108 
471 
697 
2,322 
3,890 
13,989 
246 
107 
121 
988 
502 
652 
2,708 
4,022 
12,319 
319 
76 
103 
991 
4 
In the surrounding industrial villages the meat consumption is much 
smaller, for farinaceous foods play a more prominent part in the household dietary. 
Here, as in South Germany, mutton is but little eaten, and the amount killed 
at the abattoir does not amount to 0'5 per cent, of the total meat sent to market. 
Returns of weekly expenditure on meat were obtained from 53 working- 
class households, representing 275 persons, and indicated a consumption far 
below that estimated for the town as a whole. The average weekly con 
sumption per head in these was 21^ ounces, equivalent to about 70^ lb. a year. 
Beef formed by far the largest item, amounting to 45T per cent., sausage 
amounted to 34 per cent., and pork and bacon together to 13 per cent. 
The best beef is ox flesh, then comes the flesh of young cows (two to three 
years old), which costs from bd. to fd. per lb. less, while the flesh of older 
cows costs Id. and 1 \d. less than good ox flesh. The great bulk of the retail 
trade is done in private shops scattered throughout the town. Some of these 
shops sell ox beef only (these are the best), others sell only “cow beef,” others 
only pork, while others again sell all kinds of meat. 
The butchers of Aschaffenburg are united in a Guild, with the result 
that uniform prices have for several years prevailed in the town. 1 he 
predominant price of beef bought by working people was in October, 1905, 
8Jrf. per lb., with 9%d. for steak ; mutton cost likewise 8\d. with 9%d. for 
chops ; veal (of which working people do not buy much) cost 7|<7., and pork 
cost from ${d. to 9fd. with lid. for ham. Of sausage there is a very large 
consumption. The kind most bought by working people is one made of beef 
and pork, the best quality costing 8£</. to 10fo(. per lb., and a second quality 
6Id. to 8fd. Cheaper sorts, like blood and liver sausages, cost also from 6W. 
to 8|d. per lb. The supply of beef comes for the most part from Bavaria, 
either direct from the grazing districts or from the Munich market, but a 
portion comes also from the Frankfort market. The mutton eaten is almost 
wholly of local origin, and the same may be said of the veal, while the pork is 
either local or is bought from the Frankfort market, and in that case is of North 
German origin. 
The following Table summarises the predominant prices paid by the 
working classes for meat in October, 1905, and September, 1906. During the 
interval between these dates there was an all-round rise of about 1(7. per lb.