MAGDEBURG. 
325 
per capita consumption, viz., from 148 lbs. in the former to 138 lbs. in the latter 
year. The per capita consumption of 138 lbs. of fresh meat in 1905 was made 
up as follows :— 
Quantity. 
lbs. 
64 8 
509 
7-1 
4-6 
• 4-0 
. 6'6 
1380 
Proportion of 
all Meat. 
Per cent. 
47-0 
369 
5-1 
33 
. -29 
.48 
100-0 
Pork 
Beef 
Veal 
Mutton... 
Horseflesh 
Parts of various animals, e.g„, 
lung, liver, &c. 
Total 
Thus pork and beef together represent about 84 per cent, of the total 
consumption of fresh meat. The above figures comprise the meat of all animals 
killed in the Magdeburg slaughterhouse, as well as of all animals killed 
elsewhere, but passed through that establishment for inspection. They are not 
to be understood as implying that the whole of the meat to which they relate 
has been eaten fresh ; consequently they must be regarded as including the 
consumption of such articles as bacon, sausage, &c., in so far as fresh meat may 
have been converted into those articles after it has left the slaughterhouse. 
It has to be observed, moreover, that there is a considerable consumption of 
poultry and game in Magdeburg of which no record exists. Hares and wild 
rabbits are sufficiently cheap in comparison with present prices of butchers’ meat, 
to be largely consumed by working-class families. At the time of the 
writer’s visit to Magdeburg (December, 1906), a hare weighing 5J lbs. could be 
bought for 3s., that is to say at about Id. per lb., and a wild rabbit weighing 
lbs. for lid. to Is., or, say 4\d. per lb., both of which are prices considerably 
below those at which sound beef or pork could be bought. This may be seen 
from the following statement showing the predominant retail prices of various 
cuts of beef, pork, mutton and veal in Magdeburg in October, 1905 and 
December, 1906. Each price is based on statements supplied for the purpose of 
the present inquiry by a number of butchers in different quarters of the town. 
Predominant Prices paid by the Working Classes in October, 1905, and 
December, 1906. 
Predominant Price per lb. 
Description of Cut. 
October, 1905. 
December, 1906. 
Beef :— 
-IRibs ... ... ... 
Silverside 
or . ) with bone 
( without bone... 
Stedik ... ... ... 
Flank 
Mutton :— 
Leg ... ... ... 
Shoulder 
Breast 
Neck 
Chops 
Veal :— 
Hindquarter 
Shoulder 
Loin 
Shin 
Pork :— 
I 
with bone 
without bone 
Leg 
Foreloin... 
Belly 
Spare Rib 
Chops 
8# 
8fd. to 9|d. 
8# 
9| d. 
11 d. 
7§d. to 8£d. 
8| 
8# 
d. to 9|d. 
8# 
9# 
lid. 
7fd. to 8£d. 
9£d. 
8fd. to 9£d. 
7£d. „ 8£d. 
7# 
9fd. 
9£d. 
8£d. to 9f d. 
7\d. „ 8jd. 
7# 
9# 
8£d; to 9f d. • - 
8|d. 
9# 
8£d. to 9fd. 
8# 
8£d. to 9£d. 
8# 
9#d. 
8fd. to 9£d 
8£d. 
9|d. 
9£d. 
8|d. 
8# 
9fd. to lid. 
9£d. 
9£d. 
'8# 
8£d. 
9|d. to lid.