92
BOCHUM.
usual in working-class households. Returns of meat expenditure prepared for
the present investigation by 62 families, comprising 326 persons, showed a
consumption of 24‘28 oz. per head per week, equal to 78'92 lb. per annum.
The working-man buys meat of good quality, and eats principally
pork and beef. The consumption of pork and bacon alone formed, according
to these returns, the high proportion of 43\3 per cent, of the whole, beef
accounting for 26T per cent., and sausage 23 per cent. Pork has, however,
the important merit that it cuts better, and with less waste, than other meat,
besides giving as a by-product the much desired “ pork dripping,” which
is a popular substitute for butter. Mutton is disregarded ; in the public
abattoir only 1,494 sheep were slaughtered in 1904 against 10,815 cows and
oxen, 7,056 calves, 35,234 pigs, and 572 horses and foals ; the only decrease
as compared with the preceding year was in sheep, The meat eaten in
Bochum comes largely from Westphalia, pork, veal, and mutton almost
exclusively so ; the beef comes from Holstein and from Denmark after
undergoing quarantine, though East Prussia supplies a little through the
Berlin and Magdeburg markets. The retail price of beef in October, 1905,
was 7£d. per lb. for most cuts, though steak cost 9|f/. to lldL Mutton cost
from 7jd. to 8Jd., but chops generally cost lid. Veal cost 9gd. except
shoulder without bone, which cost Is. 3\d. Pork ranged from 8£d. to 10^d.
Sausage forms an important part of the flesh diet of the working classes.
" Plock ” sausage and “ cervelat ” sausage are the kinds most eaten. The
former is made in winter during the cold weather, and is ready for use in
spring. It is a “ keeping ” sort, and cost Is. 3 d. per lb. “Cervelat” also
keeps a long time, and cost Is. 5d. per lb. Both these sausages are made of
pork with a small admixture of beef. “Eleisch” (literally meat) sausage is
similarly made, but does not keep ; it cost 9^d. per lb. “ Mett ” sausage, made
of pork only, cost Is. Cheaper kinds of sausage are “ liver,” at 6|¡d., “ blood ’
(made of pig’s blood and bacon) 5^d., and “ Binder ” sausage made of lungs,
<fcc., 3^d.
The following Table summarises the prices paid by the working classes for
meat in October, 1905, and at the time of the investigator’s visit. The prices
of nearly all meats had risen during the year by Id. to 1 \d. per lb.
Predominant Prices paid by the Working Classes in October, 1905, and
September, 1906.
Description of Cut.
Shin
Beef :—
Ribs ... ... ..
Silverside ...
( with bone
( without bone ..
Steak ... ... ..
Flank
Mutton :—
Leg ... ... * «
Shoulder
Breast ...
Neck ... ... .<
Chops (trimmed)
Veal :—
Hind Quarter ...
Shoulder < with b0M
Loin
Shin
Pork :—
Leg
Fore Loin
Belly
Spare Rib
Chops ...
( without bone
Predominant Price per lb.
October, 1905.
7d.
7&d.
7#
to 7|d.
7f to 8£d.
9£d. to 11c?.
7£d.
8£d.
8fd. to 8fd.
7fc?. to 8£d.
7%d.
lid.
9|d.
9¿d.
Is. 34d.
9£d.
8|d. to 9|d.
8£d. to 10fd.
9fd.
8§d.
8|d. to 9|d.
lid.
September, 1906.
84d.
8§d.
8# to 8£d.
-9|d.
lid.
8£d.
9£d. to 9|d.
9|d. to 9|d.
8fd.
. 8gd.
lid. to Is Id.
lid.
9|d. to lid
Is. 4\d.
lid.
lid.
lid. to is.
9fd. to 9|d
lid.
lid. to Is.
