402 
OSCHERSLEBEN. 
Meat. 
The meat supply of Oschersleben is obtained from Berlin, Magdeburg 
and Hamburg. There is no public abattoir, but every animal intended for sale 
must be examined, before being killed, by one of the inspectors appointed for 
that purpose. In the case of animals which are slaughtered for private con 
sumption it is necessary only that they should be examined after being killed. 
If traces of disease are found, but the disease is limited to a particular part or 
organ, the part affected may be removed and the inspector decides upon further 
examination if the rest of the flesh is fit for consumption. If not, it is 
destroyed and the owner receives compensation from an insurance fund. If, 
however, it is found that the meat is only fit for consumption after being 
sterilised, it is only allowed to be sold as boiled meat at the “ Freibank,” or 
public meat stall. If the meat in question is fit for consumption without first 
being boiled, but is of very poor quality, it is also condemned to the " Freibank,” 
but it may be sold in a raw state. Neither butchers nor restaurant keepers are 
allowed to purchase this class of meat. Whenever an animal is condemned to 
the “Freibank” a notice is published in the local press giving the date and 
time of sale. The ruling prices for this class of inferior meat in 1905 were : — 
oy. per lb. for all kinds of raw meat, and 4\d. per lb. for boiled meat. Horse 
flesh is also sold, but only in one shop, which evidently does a good trade. 
The usual prices are :—Steak 4y. and 5jd. per lb., sausage 5y. and liver 
4y. per lb., leg 5d., minced meat 4y. per lb. 
From the following Table it will be seen that between October, 1905, and 
May, 1907, the retail prices of beef, mutton, and veal had all risen, while the 
price of pork, showed a marked decline :— 
Predominant Prices paid by the Workmq Classes in October, 1905, and, 
1907. 
Description of Cut. 
Predominant Price per lb. 
October, 1905. 
May, 1907. 
Beef :— 
Ribs 
Silverside 
Shin with bone 
Steak ... 
Flank ... 
Mutton :— 
Leg 
Shoulder 
Breast ... 
Neck 
Chops ... 
Veal :— 
Hindquarter 
Loin ... ... ... 
Shin ... ... ... 
Pork :— 
Leg ... ... ... 
Fore Loin 
Belly 
Spare Rib 
Chops ... ... ... 
7|d. 
71d. to 8fd. 
71 d. 
8|d. to lid. 
7fd. 
7§d. 
7|d. 
7# 
7# 
7*d. 
7§d. to 8-fd. 
7# 
9\d. to Is. Id. 
7%d. 
8# 
7#d. 
8fd. to 9fd. 
8# 
7|d. 
7# 
8%d. 
9# 
9# 
9# 
9# 
7|d. to 8|d. 
8# 
7fd. to 8|d. 
8|d. „ lid. 
7# „ 8# 
8|d. 
8§d. 
7|d. to 8|d. 
8# 
8%d. 
8|d. to 94d. 
8#d. 
8|d. to Is. Id. 
8fd. 
8# 
7# 
7# 
6|d. to 7|d. 
7&d. 
7|d. to 8fd. 
Prices at Berlin being taken as equal to 100, the index numbers for 
Oschersleben are 103 for meat and 96 for other food, the figure for these two 
groups combined being 97. The index number for rent and prices combined 
is 84, which is lower than that for any other of the towns investigated, with 
the exception of Königshütte.