BRUNSWICK.
137
in the abattoir than in the previous year, yet this does not represent the total
amount of horse-flesh consumed, since a considerable amount is imported in a
prepared state. The meat supply comes for the most part from the surrounding
country.
The predominant price of beef in October, 1905, was from l\d. to
9|d. per lb., except for steak, which cost from 11 d. to Is. 1(7. per lb., while
the price of mutton was about 8Jc/. per lb., except in the case of chops, which
cost 11 d. In May, 1907, the prices of beef and mutton were \d. to 1 d. per lb.
higher than in October, 1905. Both steak and chops, however, are too dear
for the majority of the working classes, nor is veal often seen in working-class
homes, for the same reason. The prices generally paid for pork were from
7Jc/. to 9J/7. per lb. in October, 1905, and from Id. to 8|d. in May, 1907.
As in other German towns large quantities of sausage are eaten, whilst those
who find even the cheaper cuts of meat too expensive, buy what they require
from the horse butchers, whose prices range from 3^d. to 4d. per lb. for
ordinary cuts, and for fillet 5d. per lb.
Great care is exercised that none but perfectly sound meat shall be allowed
to pass into the market. All meat of poor quality, whilst not actually unfit
for human consumption, is marked as inferior, and as such can only be sold at
the municipal “Freibank,” and must not be bought either by butchers or
keepers of restaurants. This class of meat may be sold in a raw state. If
amongst the condemned meat any is found which may be consumed with safety
after being sterilised, it is boiled and may then be exposed for sale at the
“ Freibank.” The prices for this inferior meat in 1905 were—beef of all kinds
5c/. per lb. raw and 4d. per lb. cooked ; mutton 4d. per lb. both raw and
cooked ; veal 4\d. both raw and cooked ; pork and bacon hd. per lb. raw, and
4d. per lb. cooked.
Predominant Prices paid by the Workinq Classes in October. 1905, and
Æoy, 1907.
Description of Cut.
Beef :—
Ribs
Silverside
Shin \ bone •
( without bone
Steak
Flank
Mutton :—
keg ... ... ...
Shoulder
Breast
Neck
Chops
Veal :—
Hindquarter
Moulder j ""bone
Loin ... ... • ••
Shin ... ... ...
Pork :—
Leg ... ... .. •
Foreloin...
Belly
Spare Bib ... •••
Chops
Predominant Price per lb.
October, 1905.
7f d. to 8pZ.
84(7. ,, 9f(7.
5Id. „ 6W.
7# "
11 d. to Is. Id.
7#
8W. to 9f(Z.
8#
8^(7.
84(7.
11(7.
9|c7. to 11(7.
84(7.
Is. to Is. 1(7.
Ilc7. to Is.
74(7. „ 84(7.
May, 1907.
8|(7.
94(7. to 9|(7.
6^(7. „ 7f(7.
74(7. „ 84(7.
Is. 1(7.
74(7. to 84(7.
8f(7. to 11(7.
94(7.
84(7. to 94(7.
94(7.
11(7.
Is. to Is. 1(7.
84(7. to 9§(7.
Is. to Is. 1(7.
11(7. „ Is. 1(7.
?4(7. „ 84(7.
84(7. „ 94(7.
94(7.
84(7.
71(7. to 11(7.
94(7. „ 11(7.
7(7. ., 74(7.
74(7.
7(7. to 74(7.
84(7.
84(7.
On the whole prices in Brunswick are at about the same level as in Berlin.
Coal is dearer, but, as has been stated, is not much used. Taking Berlin as 100,
the Brunswick index numbers are-for food, other tha,n meat, 99 ; for meat, 10a ;
for food as a whole, 100 ; for coal, 107 ; and for all commodities, 101. The
index number for rent and prices combined is 8S.
