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 workingclass
households, representing 275 persons, and indicated a consumption far
below that estimated for the town as a whole. The average weekly consumption
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.
