HOME AND FOREIGN MEAT PRICES.

The wholesale prices of meats given in the following tables may be of interest as showing the difference in values at the five largest American and European cities selected for comparison. They also show the variation at each place from month to month throughout the year. In the case of Chicago the figures may also be compared with the live-weight prices quoted in another part of this report (pp. 377-379). In connection with this latter comparison, however, it must be remembered that the carcass weight varies considerably from the live weight, and the cost of slaughtering and handling should be taken into consideration also. Fat cattle generally dress about 60 per cent of the live weight, and sheep about 50 per cent, while hogs dress as high as 80 per cent. The remainder, however, is by no means waste. Nothing, in fact, is wasted at a modern abattoir, but of course the by-products are less valuable than the meat. In the case of cattle, for instance, it appears from packing-house statistics that the value of the hide and offal would probably increase the total percentage to about 75. In other words, the 40 per cent of offal is equivalent in value to about 15 per cent of meat.

In order to effect as close a comparison as possible between the market values at the different cities, a representative high grade of each class of meat has been selected, the aim being to have each class as nearly similar in grade as practicable. The markets represented in the tables are Chicago, New York, London, Berlin, and Paris. The prices quoted are taken from standard trade papers and are shown at monthly periods. The data for the European cities have been converted at the usual rates to the United States equivalents in pounds and cents.

BEEF.

Prices of beef at Chicago were steady for the first half of 1907 and practically the same as they were in 1906, but for the remainder of the year there was a distinct rise, which averaged fully 1 cent a pound. In New York the advance over 1906 was uniform throughout the year. It will be noticed that the price in the last-named city was generally one-half to 1 cent higher than the Chicago figures.

The London meat market is supplied from all quarters of the globe, consequently the various grades are well established and there is generally little fluctuation in the prices. The most interesting thing about the British figures is the significant fact that whereas English beef averaged about 1 cent a pound higher than London-killed American beef in 1906, the two grades ran neck and neck throughout the

a F. W. Wilder, in "The Modern Packing House," supplies details of the cost of labor in slaughtering animals at large establishments as follows: Cattle, from 14 to 19 cents a head for killing and dressing. Hogs, cost of killing, 31 cents a head; cost of cutting, 34 cents a head; cost of handling heads, 1 cents a head. Sheep, cost of killing and dressing, 7 cents a head.

greater part of last year, and toward the close the American product actually rated slightly higher. It should be mentioned that there is one higher grade of beef on the London market than those in the table, namely, Scotch. This averages about 1 cent a pound above English. Berlin beef prices were quite a little higher in the early part of 1907 than in the corresponding period of 1906, but this condition was exactly reversed in the last four months of the year. It will be noted that the Berlin prices are very much higher than any of the others in the table; they are, generally speaking, 100 per cent above those of Chicago. The prices quoted, however, are for the best beef on the market; there are, besides, three other classes of oxen grading down to about 4 cents a pound less than the first class, and three classes of bulls and five classes of cows and heifers in the regular quotations.

Comparatively little mature beef is consumed in Paris, so the quotations are very meager compared with those of other cities. The Parisians are, however, great veal eaters. No whole carcasses or sides of beef are quoted-only hindquarters and forequarters. The prices therefore show an extreme range. Hindquarters usually rate about 13 cents a pound above the price for the whole side. With this deduction from Parisian figures it is seen that the best French beef, although somewhat more expensive, is yet reasonably close in price to the London article. Wholesale prices per pound of fresh carcass beef at home and foreign markets, 1906 and 1907, by months.

The prices for Berlin and Paris are for the first Saturday in each month; those for London are for the preceding Friday; those of New York for the preceding Thursday, and those of Chicago for the preceding Tuesday. No closer uniformity could be secured with the trade papers quoted from.

This price is for "short sides," long sides not being quoted. The price for short sides averages about 1 cent higher than that for long sides.

VEAL.

The class of veal rated as "Prime" on the New York market averages about 3 cents a pound in excess of the best grade quoted at Chicago. Except for the first two months of the year the prices were uniformly a little higher in 1907 than they were the year before. The table shows that London veal in 1906 was quoted below New York on only two occasions-August and October. In 1907, however, it is of interest to note that up to and including July London prices were generally 1 to 2 cents a pound above New York, but for the remaining months the British figures were always slightly lower than the American.

The Berlin prices are again considerably the highest on the list, but their best veal is probably a very choice article. The total quantity of veal marketed at the German capital is quite inconsiderable. The Parisians, on the other hand, as previously stated, consume very large quantities. It is a surprising fact that the quantity of veal consumed in Paris is about equal to that of all other classes of meat combined. The best French veal runs from 1 to 3 cents a pound below the Berlin figures, and is from 2 to 6 cents a pound higher than London.

Wholesale prices per pound of fresh carcass veal at home and foreign markets, 1906 and 1907, by months.

The Paris prices for 1906 are not comparable with those of 1907, as they are for a lower grade.