# Mrs. Beeton's Book of Household Management/Chapter V

MARKETING
That these lists may be of real service, neither time nor care has been spared to render them as complete and reliable as possible. They show not only the prices and seasons of all provisions, but when they can be bought at their cheapest and best, points to be studied by all household managers, particularly those who have to provide for large families.
With regard to fish, meat, poultry, game, dairy produce, vegetables and fruit, the prices have been obtained from the principal provincial towns as well as from different parts of London, so as to arrive at the average cost.
In the case of tinned provisions, groceries, etc., they are quoted from various sources, and at the present reduced scale of charges generally adopted by tradesmen and stores throughout the kingdom.
MEAT
Except in the case of early lamb, whicn is always expensive (unless the excellent New Zealand lamb is used), the price of meat varies but little with the season. Lamb and veal are in full season during spring and summer, and are generally preferred in the hot weather to beef and mutton, which are not then considered so good.
MARKETING GUIDE: BULLOCK.
1. Sirloin. 2. Rump. 3. Aitchbone. 4. Buttock. 5. Leg. 6. Flank. 7. Thin Flank. 8. Brisket. 9. Prime Rib. 10. Middle Rib. 11. Chuck and Leg-of-Mutton Piece. 12. Neck. 13. Head. 14. Clod. 15. Shin.
MARKETING GUIDE: BEEF.
1. Round. 2. Aitchbone. 3. Brisket. 4. Tongue 5. Leg. 6. Ribs. 7. Sirloin. 8. Buttock: e. Topside or Buttock; f. Silverside or Round. 9. Hind-quarter: a. Leg. b. Buttock. c. Thick Flank. d. Aitchbone.
BEEF.
| Part. | In Season. | Best. | Average Price. | Average Price. | Average Price. | Average Price. | Average Price. | Average Price. |
| Part. | In Season. | Best. | ENGLISH. | ENGLISH. | ENGLISH. | AMERICAN. | AMERICAN. | AMERICAN. |
| Aitchbone | All the year | During Winter | 6½ d. | per | lb. | 5½ d. | per | lb. |
| Baron | ,, | ,, | 9d. | ,, | ,, | —— | —— | —— |
| Brisket | ,, | ,, | 5½d | | ,, | 4½d | | ,, |
| Buttock | ,, | ,, | 10d. | | ,, | 10d. | | ,, |
| Clod | ,, | ,, | 4d. | | ,, | —— | —— | —— |
| Flank | ,, | ,, | 5½d. | | ,, | 4d. | | ,, |
| Hock | ,, | ,, | 5d. | | ,, | —— | —— | —— |
| Silver side | ,, | ,, | 9d. | | ,, | 8d. | | ,, |
| Neck | ,, | ,, | 5d. | | ,, | 3½d. | | ,, |
| Ribs | ,, | ,, | 8½d. | | ,, | 7½d. | to | 8½d.,, |
| Rump (in steaks) | ,, | ,, | 1s. | 1d. | ,, | 11d. | | ,, |
| Shin | ,, | ,, | 3½d. | | ,, | —— | —— | —— |
| Round | ,, | ,, | 8½d. | | ,, | 7d. | to | 8½d,, |
| Sirloin | ,, | ,, | 9d. | | ,, | 8d. | | ,, |
| Cheek | ,, | ,, | 1s. | 3d. | ea. | —— | —— | —— |
| Heart | ,, | ,, | 1s. | 6d. | ,, | —— | —— | —— |
| Kidney . | ,, | ,, | 10d | per | lb. | 9d | per | lb. |
| Tail | ,, | ,, | 1s | 9d. | ,, | —— | —— | —— |
| Tongue . | ,, | ,, | 2s. | 6d. | ,, | 2s. | 6d. | ea. |
Australian and Foreign Meat—Although it is difficult to equal, and impossible to surpass, the best British grown beef and mutton, we have as a nation immensely benefited by the enormous and ever-increasing imports of meat from America, Australia and New Zealand. The large supplies of beef which reach us from the river La Plata and elsewhere have undoubtedly kept down prices, so that meat is no longer a luxury except among the poor. Much of the beef from South and North America reaches us alive, but it is not of this phase of the trade that we need speak. The great development arose when it was found that cattle and sheep could be slaughtered and dressed on the other side of the ocean, then packed close together in freezing chambers on board ship, and so imported here. Actual freezing, many contend, injures the quality of meat, and certainly if the meat is heated carelessly on arrival it quickly deteriorates. As a matter of fact, however, most meat is now "chilled," that is packed in chambers in which the air is made cold, but is not suffered to reach freezing point. Moreover, it is packed in loose-woven cloth wrappers, and on arrival in England is removed to cold storage chambers, and gradually exposed to higher temperature before it is put on the market. When carefully treated, mutton and lamb are none the worse for the long chilly voyage. Beef, however, is apt to lose somewhat of its natural firmness and elasticity; it therefore requires to be carefully stored, and, when cooked, should be subjected for some minutes to very high temperature, which should be subsequently lowered, otherwise the albuminous constitutents will soon drain out in the gravy, leaving the mass of meat stringy, tasteless, ​and not very nourishing. Imported killed meat cannot safely be kept long except in winter, unless hung in a refrigerator. The housewife who takes special pride in her roast beef, had better buy English joints, using the imported meat for stews and "made dishes."
VEAL.
| Part. | In Season. | Best. | Average Price. |
| Breast | Feb. to Nov. | In Summer. | 8d. per llb. |
| Cutlet | ,, | ,, | 1s. 2d.,, |
| Fillet | ,, | ,, | 1s.,, |
| Knuckle | ,, | ,, | 6d.,, |
| Loin | ,, | ,, | 8½d.,, |
| Shoulder | ,, | ,, | 8½d |
| Head | ,, | ,, | 5s. each. |
| Heart | ,, | ,, | 9d. each. |
| Sweetbread | ,, | ,, | from 1s. each. |
MUTTON.
| Part. | In Season. | Best. | Average Price. | Average Price. | Average Price. | Average Price. | Average Price. | Average Price. |
| Part. | In Season. | Best. | English. | English. | English. | New Zeal'd. | New Zeal'd. | New Zeal'd. |
| Breast. | All the year | Sept. to April. | 4d. | per | lb. | 2d. | per | lb. |
| Haunch | ,, | ,, | 10d | | ,, | —— | —— | —— |
| Leg | ,, | ,, | 9½d. | | ,, | 6½d. | | ,, |
| Loin | ,, | ,, | 9½d. | | ,, | 5½d. | | ,, |
| Neck (best end) | ,, | ,, | 9d. | | ,, | 5½d. | | ,, |
| Neck (Scrag end) | ,, | ,, | 6d. | | ,, | 4d. | | ,, |
| Saddle | ,, | ,, | 10d. | | ,, | 6d. | | ,, |
| Shoulder | ,, | ,, | 8d. | | ,, | 6d. | | ,, |
| Head | ,, | ,, | 6d. | | each. | —— | —— | —— |
| Heart | ,, | ,, | 3d. | to | 4d. ea. | —— | —— | —— |
| Kidney | ,, | ,, | 3½d. | | each. | 1d. | | each. |
| Chops | ,, | ,, | 1s. | per | lb. | 8d. | per | lb. |
LAMB.
| Part. | In Season. | Best. | Average Price. | Average Price. | Average Price. | Average Price. | Average Price. | Average Price. |
| Part. | In Season. | Best. | English. | English. | English. | New Zeal'd. | New Zeal'd. | New Zeal'd. |
| Breast | Mar. to Sept. | May to July. | 7d. | per | lb. | 4d. | per | lb. |
| Fore-quarter | ,, | ,, | 9d. | | ,, | 7d. | | ,, |
| Hind-quarter | ,, | ,, | 11d. | | ,, | 8½d. | | ,, |
| Leg | ,, | ,, | 1s. | | ,, | 9½d. | | ,, |
| Loin | ,, | ,, | 11d. | | ,, | 7½d. | | ,, |
| Neck (best end). | ,, | ,, | 10d. | | ,, | 6d. | | ,, |
| Neck (Scrag end) | ,, | ,, | 8d. | | ,, | 5d. | | ,, |
| Shoulder | ,, | ,, | 10d. | | ,, | 8½d. | | ,, |
| Fry (about) | ,, | ,, | 8d. | to | 1s | —— | —— | —— |
PORK.
| Part. | In Season. | Best. | Average Price. | Average Price. | Average Price. |
| Belly | Sept. to April | Nov. to March | 8d. | per | lb. |
| Hand | ,, | ,, | 7½d. | | ,, |
| Fore-loin | ,, | ,, | 8d. | | ,, |
| Hind-loin | ,, | ,, | 9d. | | ,, |
| Leg | ,, | ,, | 8½d. | | ,, |
| Spare ribs | ,, | ,, | 8d. | | ,, |
FISH.
In purchasing Fish it should be remembered that it is generally best when in full season, and the following list will be found useful in ascertaining when it is best and cheapest. To give a satisfactory table of the prices of fish is a difficult and almost impossible task. Many circumstances conspire to make the variations in price greater than in the case of any other food commodity. The fact that fish is a most perishable article of food and is usually caught while travelling in shoals, results in alternate scarcity and over-supply of a particular kind of fish, whilst the question whether the purchaser resides near or far away from a seaside or big distributing town, affects the situation. All we have been able to do is to record fluctuations in prices over a period of years, from which the housewife must form her own judgment. In conclusion, we would say that in no branch of marketing is personal attention better repaid, both in quality and economy, than in the buying of fish. The lady who markets herself will select the fish that on the day of her visit is plentiful, consequently cheapest and often best.
| Name of Fish. | In Season. | Best & Cheapest | Average Price. |
| Bloaters | Sept. to April | Sept. to Feb. | 9d. to 1s. 6d. doz. |
| Brill | All the year | Aug. To April | 6d to 1s. per lb. |
| Cod | Nov. to March | Feb. to March | 3d. to 8d. per lb. |
| Crabs | April to October | Summer | 3d to 3s. each. |
| Eels | June to March | Sept to Nov. | 6d. to 1s. per lb. |
| Haddocks | August to Feb. | Winter | 3d. to 1s. 3d each. |
| Halibut | All the year | Nov. to June | 4d. to 10d. per lb. |
| Herrings | May to January | June to Sept. | 6d. to 1s.. 6d. doz. |
| Lobsters | All the year | Summer | 6d. to 3s. each. |
| Mackerel | Nearly all the year | April to July | 3d. to 8d. each. |
| Mullet (red & grey) | All the year | April to October | 6d to 1s. 2d per lb. |
| Oysters | Sept. to April | Winter | 6d to 1s. per doz. |
| Plaice | All the year | May to Nov. | 4d. to 8d. per lb. |
| Prawns | Mav to Dec. | Mav to Nov. | 1s. to 2s. per pint. |
| Salmon | Feb. to Sept. | Spring & Summer | 10d. to 3s. per lb. |
| Shrimps | All the year | April to Nov. | 3d. to 6'd per pint. |
| Smelts | October to May | Winter | 1s. to 2s. 6d. per box ​ |
| Soles | All the year | April to July | 1s to 2s per lb. |
| Sprats | Nov. to March | Nov. and Dec. | 1d. to 3d. per lb. |
| Trout | Feb. to Sept. | April to July | 8d. to 2s. per lb. |
| Turbot | All the year | Spring & Summer | 6d. to 1s. 2d. per Ib. |
| Whitebait | Jan. to Sept. | Feb. to May | 1s. to 2s. per qt |
| Whiting | All the year | Spring & Summer | 2d to 6d. each. |
POULTRY.
The cost of poultry varies considerably, being affected both by the season of the year and the district in which it is purchased. It is well to remember that poultry almost invariably rises in price at Christmas, and also tends to be expensive when no game is on the market. These considerations borne in mind, the table below will give a reliable average of prices.
| Poultry. | In Season. | Best & Cheapest | Average Price. |
| Chickens | Feb. to October | July to October | 2s. to 3s. 6d. each. |
| Ducklings | Feb. to August | May to July | 2s. 6d. to 3s. 6d. ea. |
| Ducks | August to Feb. | Sept. and Oct. | 3s. to 4s. each. |
| Fowls | All the year | June to October | 2s. 6d. to 3s. 6d. each. |
| Geese | Sept. to Feb. | Oct. and Nov | 6s. to 10s. each. |
| Green Geese. | May to August | June | 6s. to 10s. each. |
| Guinea Fowl | Feb. to August | Summer | 3s. to 4s. each. |
| Pigeons | August to April | Winter | 9d to 1s. each. |
| ,, (Bordeaux) | All the year | Winter | 1s. to 1s. 4d. |
| Rabbits | All the year | October to Feb. | 6d. to 8d. per lb. |
| ,, (Ostend) | All the year | October to Feb. | 7d. and 8d. per lb. |
| Turkeys | Oct. to March | Nov. to January | 10s to £1 each. |
| Wheatears | Sept. to March | Sept. and Oct. | 1s. each. |
GAME.
Game varies very much in price, being generally very expensive on the first day or two of the season, whilst on the other hand, any one watching the market may sometimes buy it more cheaply than ordinary poultry at any subsequent period of the season.
In this variable climate no hard and fast rule can be laid down for the keeping of Game before it is cooked. In all cases it requires hanging; but while in winter it is safe to buy birds that have been shot some time, in damp or warm weather no such risk should be run.
| Game. | In Season. | Best & Cheapest | Average Price. |
| Blackcock | Aug. to Nov. | Sept. and Oct. | 2s. 6d. to 3s. 6d. b'e. |
| Ducks (wild) | Oct. to Sept. | Nov. and Dec. | 2s. to 3s. brace. |
| Grouse | August to Nov. | September | 3s. 6d. to 5s. brace. |
| Hares | Sept. to March | October | 3s. 6d. to 5s. each. |
| Partridges | Sept. to Feb. | Oct. and Nov. | 3s. to 5s. brace. |
| Pheasants | Oct. to Feb. | Winter | 6s. to 10s. brace. |
| Plovers | Oct. to Feb. | Winter | 1s. to 1s. 6d. each. |
| Ptarmigan | Sept. to April | September | 1s. to 1s. 6d. each. |
| Quail | Sept to Feb. | Sept. and Oct. | 1s. to 1s. 6d. each |
| Snipes | Oct to Feb. | Oct. and Nov. | 2s. 6d. to 3s. brace. |
| Teal | Oct. to Feb. | Winter | 1s. to 1s. 6d. each. |
| Venison | Sept. to Jan. | Sept. and Oct. | 1s. to 2s. per lb. |
| Widgeon | Oct. to Feb. | Oct. and Nov. | 1s. to 1s. 6d. each. |
| Woodcock | Oct. to Feb. | Oct and Nov. | 3s. 6d. to 5s. brace. |
VEGETABLES AND FRUIT.
Vegetables and fruits vary greatly in price according to the abundance or scarcity of the supplies. Our table gives the average prices which would have to be paid at the various seasons of an average year.
VEGETABLES.
| Name. | In Season. | Best & Cheapest | Average Price. |
| Artichokes | Jan. to April | February | 3d. to 6d. each. |
| ,, Jerusalem | Oct. to March | December | 1d. to 2d. per lb. |
| Asparagus | Feb. to July | April and May . | 2s. 6d. to 5s. per 100 |
| Beans (French) | May to November | Summer | 3d. to 1s. per lb. |
| ,, (Broad) | July and Aug. | August | 6d. to 9d. per peck. |
| ,, (Runners) | July to Oct. | Aug. and Sept. | 2d. to 4d. per lb. |
| Beetroot | All the year | Autumn | 1d. to 3d. each. |
| Broccoli | ,, | Autumn | 2d. to 6d. each. |
| Sprouts | Nov. to May | April | 1d. to 4d. per lb. |
| Brussels | Sept. to March | Oct. and Nov. | 2d. to 4d. per lb. |
| Cabbages | All the year | Spring and Smr. | 1d. to 2d. each. |
| Carrots | All the year | Early Smr & Atm | 4d. to 6d. bunch. |
| Cauliflowers | All the year | Summer | 2d. to 6d. each. |
| Celery | Sept. to March | December | 1d. to 4d. per hd. |
| Horseradish | All the year | Winter | 1d. to 2d. per stick |
| Leeks | ,, | Oct. and Nov. | 3d. to 6d. bundle. |
| Lettuce | ,, | Summer | 1d. to 4d. each. |
| Onions | ,, | Summer and Atm. | 1d. to 2d. per lb. |
| Parsnips . | Oct. to April . | Feb. and March . | 1d. to 2d. per lb. |
| Peas | June to Sept. | July and Aug. | 4d. to 2s. per pck. |
| Potatoes | All the year | Autumn | ½d. to 1d. per lb. |
| ,, New | March to Aug. | June and July | 1d. to 8d. per lb. |
| Radishes | April to Nov. | June to Aug. | 1d. to 2d. per bch. |
| Seakale | Nov. to May | Feb. and March | 1d. to 2s. 6d. bskt. |
| Savoys | Nov. to March | Dec. and Jan. | 1d. to 4d. each. |
| Spinach | All the year | Summer | 2d. to 4d. per lb. |
| Tomatoes | ,, | Sept. and Oct. | 2d. to 8d. per lb. |
| Vegetable Marrows | July to Oct. | September . | 1d. to 6d. each. |
| Watercress | All the year | Spring and Smr. | 1d. per bunch. |
FRUIT.
| Name. | In Season. | Best & Cheapest | Average Price. |
| Apples | All the year | Oct. to Dec. | 2d. to 6d. per lb. |
| Apricots | June to Sept. | August | 1s.6d. to 3s. 6d.do. |
| Bullaces | Autumn | October | 2d. to 3s. per lb. |
| Cherries | June to Aug. | July | 4d. to 8d. per lb. |
| Currants | July to Sept. | August | 4d. to 8d. per lb. |
| Damsons | Sept. and Oct. | October | 1d. to 4d. per lb. |
| Figs | ,, | ,, | 2s. to 3s. per doz. |
| Gooseberries | July to Sept. | August | 4d. to 8d. per qt. |
| ,, (Green) | May to July | June | 2d. to 6d. per qt. |
| Grapes (Foreign). | All the year | Autumn | 4d. to 1s. per lb. |
| ,, (Hothouse) | Sept. to Nov. | October | 1s. and upwards. |
| Greengages | Aug. and Sept. | August | 3d. to 8d. per lb. |
| Medlars | Oct. to Jan. | Oct. and Nov. | 4d. to 8d. per lb. |
| Melons | June to Nov. | October | 9d. to 5s. each. |
| Nectarines | Sept. and Oct. | October | 2s. to 6s. per doz. |
| Oranges | All the year | Winter | From 4d. per doz. |
| Peaches | Sept. and Oct. | October | 4s. to 8s. per doz. |
| Pears | Oct. to March | Oct. and Nov. | 1d. to 6d. each. |
| Plums | Aug. to Oct. | Sept. and Oct. | 2d. to 6d. per lb. |
| Quinces | Sept. and Oct. | October | 2s. to 3s. per doz. |
| Rhubarb | Jan. to May | March and April | 4d. to 8d. bundle. |
| Strawberries | June to Sept. | July | 4d. to 1s. per lb. |
Dried Vegetables and Fruits.—We have long known such dried fruits as raisins and currants, prunes, dates and figs, and pippins. These useful pudding and dessert fruits are now more abundant than ever, and as a rule prices are moderate. Within recent years other fruits have been added to the list, and we now have dried apple rings, apricots, etc. These apple rings and apricots reach us chiefly from America and Australia, where they are dried in large quantities in specially constructed ovens. They are used for pies and tarts, or may be served stewed. Before cooking, place the required quantity of dried fruit in a colander, and allow tepid water to run over them in order to remove dust. Then place in a bowl and cover with water and allow to soak. When soft, place in an enamelled pan and stew gently, adding more water if desired. If intended for a pie, stew for a quarter of an hour, then place in piedish, add sugar, place crust on, and bake. If to be used as a compote, only add the sugar a few minutes before removing from the fire. If sugar is added too soon, it is apt to turn to caramel and harden the fruit.
Recently vegetables in great variety have been treated by the desiccating process, that is, cut in pieces, and exposed to a more or less quick heat, to remove the water. The vegetables are afterwards packed loosely or compressed. They retain their colour and flavour, and only require soaking before being cooked. These dried vegetables are chiefly to be recommended for use on board ship, for travellers, or for the store cupboards of housewives. Unquestionably fresh vegetables are to be preferred, whenever obtainable.
SHEEP.
1. Welsh Mountain Ram. 2. Hampshire Ram.
MARKETING GUIDE: SHEEP.
1. Leg. 2. Loin (best end). 3. Loin (chump end). 4. Saddle. 5. Neck (scrag end). 6. Shoulder. 7. Breast. 8. Head. 9. Shank. 10. Trotters.
DAIRY PRODUCE, HAM, BACON, ETC.
Dairy produce varies somewhat in price in accordance with locality, but the differences are not so great of late years, the increased railway facilities having brought about a greater uniformity of price.
DAIRY PRODUCE.
| Article. | Average Price. |
| Butter— |
| Fresh | 1s. to 1s. 4d. per lb. |
| English, Normandy or Brittany | 1s. per lb. |
| Salt | 10d. to 1s. 2d. lb. |
| Margarine | 6d. to 8d. per lb. |
| Cheese— |
| American | 6d. to 8d. per lb. |
| Cheddar | 10d. per lb. |
| Cheshire | 9½d. to 1s. per lb. |
| Cream | 3d. to 1s. each. |
| Dutch | 7d. to 9d. per lb. |
| Gorgonzola | from 9d. per lb. |
| Gruyère | from 10d per lb. |
| Stilton | 1s. to 1s. 6d. per lb. |
| Eggs | |
| Hens | 8d. to 2s. per doz. |
| Ducks' | 1s. to 2s.,, |
| Geese | 3s. to 4s.,, |
| Guinea Fowls' | 1s. to 2s.,, |
| Plovers' | 3s. to 5s.,, |
| Turkeys' | 3s. to 4s.,, |
| Milk | 4d. per qt. |
| ,, Separated | 2d |
| Cream | 1s. to 3s. per pint. |
BACON, HAM, ETC.
The cheaper parts of bacon vary from 5d. to 9d. per lb. but by reason of the quantity of bone contained in them they are not in reality more economical than the best.
| Article. | Average Price. |
| Bacon (best part). | 10d to 1s. per lb. |
| Ham— |
| English | 8d to 1s.,, |
| American | 7½d to 9½d.,, |
| Canadian. | 7d to 9d.,, |
| Lard | 7d. to 10d..,, |
| Pickled Pork | 8d |
| Sausages | 8d. to 1s.,, |
PROVISIONS AND HOUSEHOLD REQUISITES.
For groceries, tinned provisions, jams, biscuits and other household requisites, the prices quoted will be found a fair average of those charged by the principal provision dealers and grocers in London and the chief provincial towns.
Tinned meats, soups, fish, poultry, fruit and vegetables now occupy an important place in our food supply, being available at any time, and handy substitutes when fresh provisions are difficult to procure. In the respective chapters will be found recipes giving full directions for their use.
| Article. | Average Price. |
| Almonds—Jordan | 1s. to 2s. 6d. per lb. |
| Valencia | 1s. to 2s. 6d. per lb. |
| Baking powder | 4½d. per tin. |
| Beef Essence— |
| (Brand's) | 1s. 3d. per tin. |
| (Mason's) | 9½d. per bot. |
| (Liebig's) | 2s. 3d. per ¼ lb. |
| Beef Tea in skins | 5s. to 6s. per lb. |
| Blancmange Pwdr. | 6d per box. |
| Capers | 5d. per ¼ lb. bottle. |
| Candied peel— |
| Lemon | 4½d. per lb. |
| Orange | 5d. per lb. |
| Citron | 7d. per lb. |
| Mixed | 6d. per lb. |
| Chicory | 4d. per lb. |
| Chocolate | 10d. per lb. |
| Best do. | 11d per tin. |
| Milk paste | 11d. per tin. |
| Cocoa | 2s. 6d. per lb. |
| Essence | from 1s. 6d. per lb. |
| Nibs | 1s. 3d. per lb. |
| Cocoatina | 1s. 7½d. per ½b. tin. |
| Coffee— |
| Whole, or ground | from 1s. to 2s. per lb. |
| East-India | 1s. 6d. per lb. |
| Mocha | 1s. 9d. per lb. |
| Coffee and Milk. | 10½d. per tin. |
| Currants | 2½d. to 5d. per lb. |
| Custard powder | 4½d. per tin. |
| Curry powder | 1s. 6d. per lb. bot. |
| Paste | 1s. 2d. per pt. jar. |
| Egg powder | 6d. per pkt. |
| Fruit—Dried | 1s. 2d. per lb. |
| Apricots | 1s. 3d. per lb. |
| Lunettes | 1s. 4d. per lb. |
| Melon | 1s. 6d. per lb. |
| Mixed | 1s. 4d. per lb. |
| Greengages | 1s. 4d. per lb. |
| Chinois | 1s. 4d. per lb. |
| Crystallized—Cherries | 1s. 3d. per lb. |
| Pears | 1s. 4d. per lb. |
| Angelica | 1s. 1d. per lb. |
| Figs | 1s. 4d. per lb. |
| Flour—Best Whites | from 11d. 7 lb. bag. |
| Self-raising. | 1s. 10d. 12 lb. bag. |
| Whole Meal | 11d. 7 lb. bag. |
| Gelatine | 3½d. per pkt. |
| Ginger | 8d. per lb. |
| Ground | 8d. per lb. |
| Crystallized | 1s. 1d. per lb. |
| Preserved | 5d. per lb. in jar. |
| Golden syrup. | 1s. per 4 lb. tin. |
| Herbs | 5d. per bot. |
| Isinglass | 5d. per pkt. |
| Mustard | 1s. 4d. 1 lb. tin. |
| Prunes | 4d. per lb. |
| Pudding powder | 6d. per pkt. |
| Raisins— |
| Valencia | 5d. per lb. |
| Sultanas | 6d. per lb. |
| Muscatels | 8d. to 1s. 4d. per lb. |
| Spices, various | 4½d. per tin. |
| Sugar—Demerara | 2½d. per lb. |
| Loaf | 2½d. per lb. |
| Tea— |
| Congou | 1s. 2d. per lb. |
| Ceylon | 1s. 6d. to 3s. per lb. |
| Orange Pekoe | 2s. 8d. per lb. |
| Gunpowder | 3s. per lb. |
| Assam Pekoe | 2s. 6d. per lb. |
| Oolong | 2s. 6d. per lb. |
| Young Hyson | 2s. 6d. per lb. |
| Consolidated | 2s. 8d. per lb. |
| Yeast-Powder | 4d. per tin. |
Preserved and Tinned Provisions.—The preservation of meat and other foods by pickling, salting and smoking has been in use since early times in many lands. The primitive methods of exposing slabs of meat, or split-open fish and fowls, to the fierce rays of the sun, or to the action of smoke, have been improved upon. A large choice of smoked hams and bacon (the pork having undergone some process of "curing" before the actual smoke exposure) is now afforded, and other dried foods usually found in the market are smoked tongues, smoked and salted herrings, mackerel, salmon, eels, turtle, etc., smoked breasts of geese and sausages.
Of much more recent origin are the methods of preserving foods in bottles and tins. This system is due to a Parisian, named Appert. He placed meats, vegetables and fruits in bottles, brought them to the boil, and hermetically sealed the openings. It is true that before his day, it had been the custom to put foods in vases with or without water and ​vinegar, and pour on an air impervious seal of oil. But Appert's system was a great step in advance, and gave rise to the enormous trade in tinned and bottled foods. For years the system was chiefly applied to the preserving of expensive delicacies, but it was ultimately adopted in Australia and America for the packing of cheap foods, such as beef and mutton, and afterwards rabbits, soups, salmon and lobster. In the early stages, Australian meat was partly roasted, then packed in tins which were boiled in a water bath, or by steam, and then sealed down. Though the meat was cheap, it was somewhat overcooked, and therefore neither tasty nor nourishing. Improvements have been steadily produced, and now the meat, fowl, and fish imported from abroad in tins is usually excellent. Some precaution should be taken. The food remains wholesome so long as the tins remain air-tight, but if air gets in, decomposition soon follows. It is therefore necessary to see that the tins are perfect and air-tight. Tins should not be bulged; the tops and bottoms should be concave, and have the appearance of depressions. They should be free from rust. Bulged and rusty tins should be rejected, and so ought those which emit a rush of air on being opened. As soon as a tin is opened the whole contents should be turned out. Fish should be eaten (or at all events cooked) the same day it is opened. This does not apply to sardines and other kinds preserved in oil, although even these had better be placed in glass or earthenware dishes. Tinned vegetables and fruits soon deteriorate when opened if left in the tins.
As a rule, foods preserved in earthenware and glass are better and safer, though rather more expensive than those sold in tin cans.
Tinned and bottled fruits should be stored in a cool, dry cupboard.
Tinned sardines, bottled anchovies and anchovy paste ought always to be kept in store, as they are useful in preparing many dishes.
TINNED PROVISIONS, JAMS, etc.
| Article. | Average Price. |
| Cherries in Brandy | 1s. 7d. per half bot. |
| Cake, Various. | 10½d each. |
| Fruit in Tins— |
| Peaches | 10d. per tin. |
| Pineapple | 5½d. to 11½d. per tin. |
| Pears | 9d. to 1s. 6d,, ,, |
| Apricots | 8d. to 1s. 4d.,, ,, |
| Bottled Plums | 6½d. per bottle. |
| Cranberries | 8½d. per bottle. |
| Gooseberries | 6½d. per bottle. |
| Black Currants | 11d. per bottle. |
| Red Currants | 8½d. per bottle. |
| Cherries | 10d. per bottle. |
| Greenages | 9d. per bottle. |
| Raspberries and Currants | 1s. per bottle. |
| Haddocks, Blanch-flower. | 10d. per tin. |
| Herrings | 8d. per tin. |
| Honey | 11d. per jar. |
| Jams— |
| Apricot | 5d. per lb. jar. |
| Raspberry | 6d. per lb. jar. |
| Strawberry | 5d. per lb. jar. |
| Raspberry and Currant | 5½d per lb jar. |
| Greengage | 5d per lb. jar. |
| Black Currant | 6d. per lb. jar. |
| Red Currant | 5d. per lb. jar. |
| Gooseberry | 4½d. per lb. jar. |
| Plum | 4d. per lb. jar. ​ |
| Jellies— |
| Red Currant | 4d. per ¼ lb. pot. |
| Black Currant | 4d per ¼ lb. pot. |
| Calf's Foot | 1s. 6d. per qt. bot. |
| Orange | 1s. 6d. per qt. bot. |
| Lemon | 1s. 6d. per qt. bot. |
| Madeira | 2s. per qt. bot. |
| Aspic | 1s. 6d. per qt. bot. |
| Lobster | 8d. per tin. |
| Marmalade | 4d. per lb. jar. |
| Meats, Game and Poultry— |
| Ham and Chicken | 1s. 4d. small tin. |
| Turkey and Tongue | 1s. 4d. small tin. |
| Ham, Chicken, and Tongue | 1s. 4d. small tin. |
| Beef, Ham and Tongue | 2s. large tin. |
| Veal, Ham and Tongue | 2s. large tin. |
| Chicken and Tongue | 2s. 1½d. large tin. |
| Chicken and Ham | 2s 1½d. large tin. |
| Chicken, Ham and Tongue | 2s.1½d. large tin. |
| Turkey and Tounge | 2s.1½d large tin |
| Veal and Ham | 2s. 1½d. large tin. |
| Pork and Rabbit | 1s. 8d. per tin. |
| Beef, Boiled or Roast | 1s. 2d. per tin. |
| Chicken, Roast, whole, in ielly. | 3s. 3d. per tin. |
| Chicken (Poulet de Bresse) | 2s. 6d. per tin. |
| Half Roast Fowl and Sausage | 2s. per tin. |
| Chicken and Tongue (half circle tin) | 1s. 10½d. per tin. |
| Chicken, Spring (one bird in tin) | 1s. 6d. per tin. |
| Chicken, Roast | 1s. 3d. per 1½b. tin. |
| Chicken, Boneless | 11½d. per ¾ lb. tin. |
| Duck, Boneless | 11½d. per ¾ b. tin. |
| Calf's Head and Tomato | 1s 2½d. per tin. |
| Camp Pie | 1s. 4d. per tin. |
| Game Pie | 1s. 4d. per tin. |
| Jugged Hare | 1s. 3d. per tin. |
| Lambs' Sweetbreads with Tomato Sauce | 1s. 4½d. per tin. |
| Larks, Roast, 6 birds | 2s. 9d. per tin. |
| Lunch Ham | 1s. 1d. per 1¼ lb. tin. |
| Minced Collops | 9½ d. per 2 lb. tin. |
| Minced Steak | 9½d. per 2 lb. tin. |
| Mutton Cutlets with Tomato Sauce | 1s. 9d. per tin. |
| Mutton, Roast | 10d. per tin. |
| Mutton, Boiled | 1s. 2d. per tin. |
| Ox Tongues | 2s. 9d. per tin. |
| Ox Tails (solid) | 9½d. per 2 lb. tin |
| Pheasant, Roast, whole, in Jelly | 4s. 6d. per tin. |
| Ptarmigan | 1s. 9d. per tin. |
| Pic-nic Pie | 1s. 4d. per tin. |
| Rabbit, excellent quality | 9d. per tin. |
| Rabbit, finest quality | 10½d. per tin. |
| Rabbit, Curried | 10½d. per 2 lb. tin |
| Stewed Kidney and Mushroom | 1s. 9d. per tin. |
| Turkey and Tongue | 11½d. per tin |
| Turkey,—Roast | 1s. 3d. per tin. |
| Turkey, Boneless | 11½d. per ¾ lb. tin. |
| Tête de Veau (en Tortue) | 1s. 5d. per tin. |
| Veal and Ham (half - circle tin) | 1s. 10½d. per tin. |
| Veal Cutlets with Tomato Sauce | 1s. 9d. per tin. |
| Veal Loaf | 9½d. per tin. |
| Milk— |
| Anglo-Swiss | 5½d. per tin. |
| English | 5d. per tin. |
| Olives— |
| French | 6d. per bottle. |
| Spanish | 8d. per bottle. |
| Oysters | 6½d. per tin. |
| Plum Pudding | 1s. 10d. per lb. tin. |
| Potted Meats |
| Anchovy | 5d. per tin. |
| Bloater | 5d. per tin. |
| Ham—Tongue | 5d. per tin. |
| Strasbourg Meats— |
| Beef | 5d. per tin. |
| Pâté de foie gras | 2s. 6d. per jar. |
| Game | 5d. per tin. |
| Rabbit | 1s 8d per tin. |
| Salmon | 8d. per tin. |
| Sardines (Péneau) (Philipee and Canaud) | 1s. 4d. per tin. |
| Sausages | 6d. to 2s. per tin. ​ |
| Soups— |
| Turtle (Brand's) | 1s. 5d. per qt. tin. |
| Ox Tail, Mock Turtle, Hare, Julienne, Mulligatawny, Gravy, and Giblet | From 1s. per qt. tin. |
| Soups (Crosse & Blackwell, and Lazenby)— |
| Game—Hare | 1s. 6d. per qt. tin. |
| Mock Turtle, Ox Tail | 1s. 4d. per qt. tin. |
| Giblet, Mulligatawny | 1s. 4d. per qt. tin. |
| Julienne | 1s. per qt. tin. |
| Gravy, Vegetable | 1s. per qt. tin. |
| Green Pea | 7d. per qt. tin. |
| Mutton Broth | 1s. per qt. tin. |
| Truffles | 1s. 8d. ¼ bottle. |
| Vegetables— |
| Artichokes | 1s. 4½d. per bot. |
| Asparagus | 1s. per tin. |
| Celery | 9d. per tin. |
| French Beans | 1s. per tin. |
| Green Peas | 10d. per qt. tin. |
| Haricots, Verts | 1s. per qt. tin. |
| Macedoine | 10½d. per qt. tin. |
| Mushrooms | 1s. per qt. tin. |
| Tomatoes | 4d. to 6d. per tin. |
BISCUITS.
| Article. | Average Price. |
| Abernethy | 6d. per lb. |
| Almond Rings | 6d. per lb. |
| Arrowroot | 7d. per lb. |
| Arrowroot (thin) | 8d. per lb. |
| Bath | 7d. per lb. |
| Breakfast | 8d. per lb. |
| Butter | 5d. per lb. |
| Butter Cream | 7d. per lb. |
| Butter Fingers | 6½d. per lb. |
| Butter Nuts | 5½d. per lb. |
| Cinderella | 6d. per lb. |
| Captain | 5d. per lb. |
| Cheese | 5d. per lb. |
| Coffee | 10d. per lb. |
| Colonial | 6d. per lb. |
| Cracknel | 1s. per lb. |
| Cream Cracker | 6d. per lb. |
| Dessert | 10d. to 1s. 3d per lb. |
| Digestive | 9d. per lb. |
| Dinner | 9d. per lb. |
| Garibaldi | 6d. per lb. |
| Ginger | From 6d. per lb. |
| Ginger Nuts | 6d. per lb. |
| Ice Creams | 1s. 8d. per lb. |
| Jam Fingers | 8d. per lb. |
| Kindergarten | 5d. per lb. |
| Lunch | From 3d. per lb. |
| Macaroons | 11d. per lb. |
| Marie | 8d. per lb. |
| Mâitre d'Hotel | From 1s. per lb. |
| Milk | 5d. per lb. |
| Mixed | From 6d. per lb. |
| Nice | From 6d. per lb. |
| Oat cakes | 1s. 6d. per lb. |
| Olive | 10½d. per lb. |
| Osborne | 7d. per lb. |
| Oswego | 9d. per lb. |
| Ratafias | 1s. 6d per lb. |
| Shortbread | From 9d. per tin. |
| Tea | 6d. per lb. |
| Toast | 7d. per lb. |
| Water | 5d. per lb. |
| Wafers (various) | 1s. 2d. to 1s. 8d. |
| Wholemeal | 8d. per lb. |
GRAIN AND PREPARED FOODS.
| Article. | Average Price. |
| Arrowroot | From 5d. to 10d. per lb. |
| Barley | 2d. per lb. |
| Corn Flour | 5d. per lb. packet. |
| Groats | 4d. per lb. packet. |
| Hominy | 2d. per lb. |
| Lentil Flour | 3d. per lb. |
| Oatmeal | From 2½d. per lb. |
| Pea Flour | 6d. per tin. |
| Rice— |
| Rangoon | 2d. per lb. |
| Patna | 2½d. per lb. |
| Java | 2½d. per lb. |
| Carolina | 3d. per lb. |
| Ground | 2d. per lb. |
| Sago, Small | 2d. per lb. |
| Large | 2½d. per lb. |
| Semolina | 2½d. per lb. |
| Tapioca | 2d. per lb. |
| Best | 4d. per lb. |
| Vermicelli | 3½d. per lb. |
SAUCES AND PICKLES
| Article. | Average Price. |
| Sauces— |
| Anchovy | 10d. per bottle. |
| Browning for Sce | 5½d. per bottle. |
| Brand's A1 | 8d. per bottle. |
| Tomato | 10½d. per bottle. |
| Clarence | 6d. per bottle. |
| Harvey's | 7d. per bottle. |
| Ketchup | 8d. per bottle. |
| Reading (Cock's) | 10d. per bottle. |
| Soy | 6½d. per bottle. |
| Regent | 1s. per bottle. |
| Worcester | 4½d. per bottle. |
| Yorkshire Relish | 4½d. and 9d. per bot. |
| Edward's | 3d. per bottle. |
| Mushroom Ketchup | 5d. per bottle. |
| Bengal Chutney. | 1s. per bottle. |
| Curry | 6½d. per tin. |
| Horseradish | 4½d. per pot. |
| Mason's O.K. | 7½d. per bottle. |
| Foundation Sauces |
| Italienne, dark | 1s. 9d. 4 oz. bottle. |
| Espagnole, brown | 1s. 9d. 4 oz. bottle. |
| Allemande, pale | 1s. 9d. 4 oz. bottle. |
| Pickles— |
| Cabbage | 8½d. per pint bot. |
| Cauliflower | 8½d. per pint bot. |
| Onions, Mixed | 8½d. per pint bot. |
| Walnuts | 8½d. per pint bot. |
| Piccalilli | 8½d. per pint bot. |
| Gherkins | 8½d. per pint bot. |
| Mangoes | 8½d. per pint bot. |
| Chutnee | 1s. per bottle. |
| Mango | 1s. per bottle. |
| Indian Relish | 1s. 6d. per jar. |
HOUSEHOLD REQUISITES.
| Article. | Average Price. |
| Bath Brick | 1d. each. |
| Beeswax | 1s. 9d. per lb. |
| Blacking | 3d. doz. skins. |
| Ebonite | 9d. per bottle. |
| Blacklead | 6d. per packet. |
| Blue | 10d. per lb. |
| Brunswick Black | 7d. per bottle. |
| Candles, Composite | 3s. 6d. 6 lb. |
| Stearine | 3s. 9d. 6 lb. |
| Rock Wax | 3s. 9d. 6 lb. |
| Dyes | 3½d. per bottle. |
| Gold Paint | 10½d. per bottle. |
| Essences (flavouring); | from 3d. per bottle. |
| Furniture Polish | 6d. per pot. |
| Cream | 6d. per bottle. |
| Knife Powder | 4½d. per packet. |
| Polish | 4½d. per packet. |
| Metal Polishing Pdr. | 3d. per box. |
| Night Lights | 4s. doz. boxes. |
| Nugget | 4½d. and 9d. per bot. |
| Pepper—Whole | 1s. 2d. per lb. |
| Ground | 1s. 2d. per lb. |
| Cayenne | 4d. per bottle. |
| Nepaul | 4d. to 1s. per bottle. |
| Plate Powder | 6d. per box. |
| Polishing Paste | 6d. per pot. |
| Salt | 7½d. per 14 lb. |
| Cerebos | 6d. per tin. |
| Soap, Yellow (Kt.) | 3d. per lb. |
| Soft (Knight) | 10½d. 3½-lb. tin. |
| Cold Water | 3d. per lb. |
| Carbolic | 3d. per lb. |
| Hudson's Extract | 4d. per packet. |
| Toilet | 1d. to 6d. per tablet. |
| Soda | 7d. per 14 lb. |
| Starch Glenfield | 5½d. per lb. |
| Colman's | 3½d. per lb. |
| Vinegar | 7½d. per quart. |
WINES, SPIRITS AND LIQUEURS.
In the following lists the prices are averaged from those of several good firms of Wine Merchants, both in London and the chief provincial towns. Prices vary very considerably according to the age of the wine and vintage years.
WINES.
| Australian Wines (Red)— |
| Burgundy | from | 19s. per doz. bots. |
| Cabernet | ,, | 24s. per doz. bots. |
| Chablis | ,, | 19s. per doz. bots. |
| Australian Wines (White) |
| Riesling | from | 22s per doz. bots. |
| Muscat | ,, | 30s. per doz. bots. |
| Bordeaux (White) |
| Sauterne | from | 25s. per doz. bots. |
| Burgandy (Red) |
| Burgundy | from | 18s. per doz. bots. |
| Beaune | ,, | 24s. per doz. bots. |
| Chamberlin. | ,, | 60s. per doz. bots. |
| California Wines— |
| Burgundy | from | 19s. per doz. bots. |
| Claret | ,, | 17s. per doz. bots. |
| Sauterne | ,, | 25s. per doz bots. |
| Hock Riesing | ,, | 19s. per doz. bots. |
| Champagne— |
| Bollinger & Co. | from | 82s. per doz. bots. |
| Deutz & Geldermann | ,, | 70s. per doz. bots. |
| Duminy & Co. | ,, | 80s. per doz. bots. |
| Heidsieck & Co. | ,, | 90s. per doz. bots. |
| Laurent-Perrier | ,, | 78s. per doz. bots. |
| Moet & Chandon | ,, | 66s. per doz. bots. |
| G. H. Mumm & Co | ,, | 87s. per doz. bots. |
| Piper-Heidsieck | ,, | 84s. per doz. bots. |
| Pommery & Greno | ,, | 156s. per doz. bots. |
| Claret— |
| Ordinary | from | 12s. per doz. bots. |
| Medoc | ,, | 18s. per doz. bots. |
| Chateau Margaux | ,, | 72s. per doz. bots. |
| Chateau Laftte | from | 400s. per doz. bots. |
| Chateau Cos d'Estournel | ,, | 50s. per doz. bots. |
| Hock— |
| Niersteiner | from | 24s. per doz. bots. |
| Johannisberg | ,, | 126s. per doz. bots. |
| Marcobrunner | ,, | 56s. per doz. bots. |
| Rudesheimer | ,, | 30s. per doz. bots. |
| Italian Wine |
| Egidio Vitali | from | 66s. per doz. bots. |
| Chianti, Ordinary | ,, | 21s. 6d. per doz bots. |
| Tarragona Port. | ,, | 12s. per doz. bots. |
| Madeira |
| Dinner Wine | from | 32s. to 68s. per doz. bots. |
| Marsala— |
| Virgin | from | 19s. 6d. per doz. bots. |
| Moselle— |
| Berncastler Doctor Auslese | from | 60s. per doz. bots. |
| Port | ,, | 18s.to 144s. per doz bots. |
| Vintage Wines— |
| Tuke's, 1802 | from | 66s. per doz. bots. |
| Crofts, 1885 | ,, | 70s. per doz. bots. |
| Sandeman's. 1865 | ,, | 144s. per do. |
| Sherry— |
| Pale | from | 18s. per doz. bots. |
| Golden | ,, | 20s. per doz. bots. |
| Superior Golden | ,, | 48s. per doz. bots. |
| Montilla | ,, | 66s. per doz. bots. |
| British Wines- |
| Orange | from | 14s. per doz bots. |
| Ginger | ,, | 14s. per doz bots. |
| Rasin | ,, | 14s. per doz bots. |
| Cowslip | ,, | 14s. per doz. bots |
| Cider | ,, | 7s. per doz. bots. |
SPIRITS.
| Brandy | from | 40s to 200s. per doz. bots. |
| Gin | ,, | 28s. to 38s. per doz. bots. |
| Holland | ,, | 30s. to 55s. 6d. per doz. bots. |
| Rum | ,, | 35s. to 43s. per doz. bots. |
| Whiskey | ,, | 37s. to 66s. per doz. bots. |
| Vermouth | ,, | 30s. per doz. bots. |
LIQUEURS. :
| Liqueurs— |
| Absinthe | from | 6s. per bot. |
| Anisette | ,, | 5s. per bot. |
| Benedictine | ,, | 7s. per bot. |
| Crême de Menthe | ,, | 5s. 6d. per bot. |
| Chartreuse (yellow) | ,, | 9s. per bot. |
| Chartreuse (green) | ,, | 11s. 8d. per bot. |
| Curaçoa (sweet or dry) | ,, | 5s. 9d. per bot. |
| Kirschwasser | ,, | 5s. 6d. per bot. |
| Kümmel | ,, | 4s. 3d. per bot. |
| Maraschino | ,, | 4s. 9d. per bot. |
| Vermouth | ,, | 2s. 6d. per bot. |
| English Liqueurs— |
| Cherry Brand | ,, | 3s. 6d. per bot. |
| Ginger Brandy | ,, | 3s. 6d. per bot. |
| Orange Brandy | ,, | 3s. 6d. per bot. |
| Milk Punch | ,, | 3s. 6d. per bot. |
ALES AND STOUT. :
| Dinner Ale | 2s. 6d. per doz. bots. |
| Stout | 2s. 6d. per doz. bots. |
| Pale Ale | 8s. 6d. per 9 gals. |
| Bitter Ale | 11s. 6d. per 9 gals. |
| Stout in Cask | 14s. per 9 gals. |
| Porter in Cask | 9s. per 9 gals. |
MINERAL WATERS AND BEVERAGES. :
| Article. | Average Price |
| Soda Water | 1s. 3d. | per doz. |
| Lemonade | 1s. 6d. | ,, |
| Ginger Beer | 1s. 6d. | ,, |
| Ginger Ale | 1s. 6d. | ,, |
| Potass | 1s. 6d. | ,, |
| Lithia | 3s. 9d. | ,, |
| Soda Water (Sch.) | 2s. 9d. | ,, |
| Seltzer | 2s. 9d. | ,, |
| Ginger Ale | 2s. 9d. | ,, |
| Lemonade | 3s. 3d. | ,, |
| Potass | 2s. 9d. | ,, |
| Lithia | 4s. | ,, |
| Bitters— |
| Angostura | 4s. 6d. | per bot. |
| Hop | 2s. 6d. | ,, |
| Khoosh | 2s. 6d. | ,, |
| Orange | 2s. 6d. | ,, |
| Fruit Juice & Syrups |
| Lemon Juice | 4½d. | ,, |
| Orange Juice | 4½d. | ,, |
| Lime Fruit Juice | 1s. | ,, |
| Lime Juice Cordl. | 1s. 1½d. | ,, |
| Syrups, Lemon, etc | 1s. | ,, |
| Vinegar, Raspberry | 5½d. | ,, |
NATURAL MINERAL WATERS. :
| Name. | Properties. | Price. |
| Apenta | Aperient | 11s per doz bottles. |
| Apollinaris | Table Water | 6s. per doz. bottles. |
| Buffalo Lithia | Alkaline Lithiated | 9s. per doz. bottles. |
| Carlsbad | Alkaline Lithiated | 12s. per doz. bottles. |
| Hunyadi Janos | Saline Aperient | 12s. per doz. bottles. |
| Johannis | Table Water, Gaseous | 6s. per doz bottles. |
| Marienbad | Alkaline Chalybeate | 11s per doz bottles. |
| Rosbach | Table Water | 6s. per doz. bottles. |
| Salutaris (Manufactured) | Table Water | 4s. 6d. per doz. bottles. |
| Taunus | Table Water, Gaseous | 5s. per doz. bottles. |
| Vichy (State Springs) | Alkaline Acidulated | 9s. per doz. bottles. |
MARKETING GUIDE: MUTTON.
1. Hind Quarter. 2. Breast. 3. Neck. 4. Leg. 5. Saddle. 6. Shoulder. 7. Haunch. 8. Side: a. Leg. b. Loin. c. Best End of Neck. d. Breast. e. Shoulder. f. Scrag.
MARKETING GUIDE: PORK AND VEAL.
1. Side of Pork: a. Leg, b. Belly, c. Loin, d. Hand, e. Spare Rib. 3. Loin. 4. Hand and Spring, and Belly. 5. Loin (side view): f. Fore-end, g. Middle Loin, h. Hind Loin. 6. Leg. 2. Neck of Veal. 7. Side of Veal: a. Knuckle, b. Fillet, c. Loin, d. Breast, e. Best End of Neck, f. Shoulder, g. Scrag.
COMPARATIVE VALUE OF FOOD, WITH ITS PERCENTAGE OF CARBON AND NITROGEN. SHOWING WHAT A SHILLING WILL BUY. :
| A Shilling will Buy | Bone. | Meat. | Total Weight. | Per Cent. Carbon | Per Cent. Nitrogen. |
| Rumpsteak | none. | 13 oz. | 13 oz. | 11.00 | 3.00 |
| Beefsteak | none. | 16 oz. | 16 oz. | ,, | ,, |
| Ribs of beef | 2½ oz. | 15½ oz. | 18 oz. | ,, | ,, |
| Leg of mutton piece | none. | 19 oz. | 19 oz. | ,, | ,, |
| Shin | none | 30 oz. | 30 oz. | ,, | ,, |
| Leg of mutton | 2½ oz. | 15½ oz. | 18 oz. | ,, | , |
| Loin of mutton | 3 oz. | 15 oz. | 18 oz. | ,, | ,, |
| Neck (best end) | 4 oz. | 16 oz. | 20 oz. | ,, | ,, |
| Shoulder (best end) | 3 oz. | 17 oz. | 20 oz. | ,, | ,, |
| Veal cutlet | 2 oz. | 10 oz. | 12 oz. | ,, | ,, |
| Breast of veal | 6 oz. | 16 oz. | 22 oz. | ,, | ,, |
| Salmon | 1 oz. | 7 oz. | 8 oz. | 16.00 | 2.09 |
| One-third of a fowl | 11 oz. | 9 oz. | 20 oz. | 14.00 | 3.275 |
| Two-thirds of a rabbit | 4 oz. | 16 oz. | 20 oz. | —— | —— |
| Bacon | 2 oz. | 19 oz. | 21 oz. | 62.58 | 1.394 |
| Bread | —— | —— | 100 oz. | 30.00 | 1.20 |
| Cheese | —— | —— | 24 oz. | 41.24 | 4.126 |
| Potatoes | —— | —— | 192 oz. | 81.00 | 0.33 |
| Oatmeal | —— | —— | 112 oz. | 44.00 | 1.95 |
| Haricot beans | —— | —— | 95 oz. | 45.00 | 3.22 |
| Hominy | —— | —— | 136 oz. | 40.28 | 1.60 |
To arrive at the relative value of various foods, it is absolutely necessary to carefully estimate their different nutritive qualities.
By this table it will be seen that some expensive foods are really even more costly than they appear at first sight, because of the small proportion of flesh-forming, or nutritive quality they contain. As an instance of this one shilling will buy only 7 ozs. of salmon, containing 2 per cent nitrogen., while the same sum will buy 30 ozs. of shin of beef, containing 3 per cent, nitrogen, or 24 ozs. of cheese, containing 4 per cent.
The heat-giving qualities can be estimated by comparing the large percentage of carbon which such foods as oatmeal and potatoes contain with the small amount which is found in various meats. Thus one shilling will buy 136 ozs. of hominy, containing 40.28 per cent, of carbon, or 192 ozs. of potatoes, containing 81 per cent., whilst it will only buy 13 ozs. of steak, which contains 11 per cent, of carbon.
"Once, weeklv. remember thy charges to cast, Monthly, see how thy expenses may last."—Tusser, 1557.
CALENDAR OF FOOD IN SEASON
The following lists will be found useful in arranging menus, as it can be seen at a glance what Fish, Meat, Vegetables, etc., are in season, but it will be necessary to turn to our price lists to know when all such fresh provisions are cheapest and best. It need hardly be added that tinned and preserved provisions are always to be obtained.
JANUARY.
Fish.—Brill, carp, cod, crayfish, eels, flounders, haddocks, halibut, ling, lobsters, mussels, oysters, perch, pike, prawns, scallops, shrimps, skate, smelts, soles, sprats, tench, turbot, whitebait, whiting.
Meat.—Beef, house lamb, mutton, pork, veal, venison.
Poultry.—Capons, chickens, ducklings, pigeons, pullets, turkeys.
Game.—Hares, partridges, pheasants, snipe, wild-fowl, woodcock.
Vegetables.—Jerusalem Artichokes, beetroot, broccoli, cabbages, carrots, celery, chervil, cresses, cucumbers, endive, lettuces, parsnips, potatoes, spinach, turnips.
Fruit.—Apples, bananas, grapes, medlars, nuts, oranges, pears, pines, Spanish nuts.
FEBRUARY
Fish.—Bream, brill, carp, cod, crab, crayfish, eels, flounders, haddocks, halibut, herrings, ling, lobsters, mullet, mussels, oysters, pike, prawns, salmon, scallops, shrimps, skate, smelts, soles, sprats, turbot, whitebait, whiting.
Meat.—Beef, house lamb, mutton, pork, veal.
Poultry.—Capon, chickens, ducklings, pigeons, pullets, turkeys.
Game.—Hares, partridges, pheasants (until the 15th), snipes, woodcock, wild fowl.
Vegetables.—Jerusalem Artichokes, beetroot, broccoli, Brussels sprouts, cabbages, carrots, celery, chervil, cresses, cucumbers, endive, lettuce, parsnips, potatoes, savoys, spinach, turnips.
Fruit.—Apples, bananas, chestnuts, grapes, medlars, rhubarb, nuts, oranges, pears, pines, peaches, Spanish nuts.
MARCH.
Fish.—Bream, brill, carp, cod, crabs, crayfish, eels, flounders, haddocks, halibut, herring, ling, lobsters, mullet, mussels, oysters, pike, prawns, salmon, scallops, shrimps, skate, smelt, soles, sprats, tench, turbot, whiting, whitebait.
Meat.—Beef, house lamb, mutton, pork, veal.
Poultry.—Capons, chickens, ducklings, pigeons, pullets, turkeys, wild-fowl.
Game.—Hares, Guinea fowls. Foreign: black game, ortolans, ptarmigan, quails.
​Vegetables.—Jerusalem artichokes, asparagus, beetroot, broccoli, Brussels sprouts, cabbages, cauliflowers, celery, chervil, cucumbers, endive, horseradish, lettuce, mushrooms, parsnips, radishes, spinach, tomatoes, watercress.
Fruit.—Apples, bananas, figs, grapes, medlars, nectarines, oranges, pears, peaches, pines, dried fruits, rhubarb.
APRIL.
Fish.—Bream, brill, crabs, crayfish, dory, flounders, gurnet, haddock, halibut, lobsters, mullet, mussels, oysters, prawns, salmon, scallops, shad, shrimps, skate, smelts, soles, turbot, trout, whitebait, whiting.
Meat.—Beef, lamb, mutton, pork, veal.
Poultry.—Capons, chickens, ducklings, fowls, goslings, pigeons, pullets, rabbits.
Game.—Guinea fowl. Foreign: ortolans, ptarmigan, quails.
Vegetables.—Jerusalem artichokes, asparagus, beetroot, broccoli, cabbages, cauliflowers, celery, lettuce, mushrooms, parsnips, radishes, seakale, spinach, sprouts, tomatoes, turnips, watercress.
Fruit.—Apples, bananas, figs, grapes, oranges, pines, dried fruits, rhubarb.
MAY.
Fish.—Bass, brill, crabs, crayfish, dory, eels, hake, halibut, herrings, lobsters, mackerel, mullet, prawns, salmon, shad, scallops, smelts, soles, trout, turbot, whitebait, whiting.
Meat.—Beef, lamb, mutton, veal, buck venison.
Poultry.—Capons, chickens, ducklings, fowls, goslings, pigeons, pullets, rabbits.
Game.—Guinea fowl. Foreign: ortolans, ptarmigan, quails.
Vegetables.—Artichokes, asparagus, beans, beetroot, cabbages, carrots, cauliflowers, cresses, cucumbers, endive, leeks, lettuce, mushrooms, peas, potatoes, radishes, seakale, spinach, tomatoes, turnips, watercress.
Fruit.—Apples, bananas, figs, gooseberries (green), grapes, oranges, pears, pines, dried fruits, rhubarb.
JUNE.
Fish.—Bass, bream, brill, crabs, crayfish, dory, eels, gurnets, halibut, hake, haddock, lobsters, mackerel, mullet, plaice, perch (after 15th), prawns, salmon, shad, soles, shrimps, trout, turbot, whitebait, whiting.
Meat.—Beef, lamb, mutton, buck venison.
Poultry.—Capons, chickens, ducklings, fowls, goslings, pigeons, pullets, turkey poults.
Game.—Guinea fowls. Foreign: Hazel hens, quails.
​Vegetables.—Asparagus, artichokes, beans, beetroot, cabbages, carrots, chervil, cucumbers, leeks, lettuce, mushrooms, parsnips, peas, potatoes, radishes, seakale, spinach, tomatoes, turnips, watercress.
Fruit.—Apples, bananas, cherries, currants, gooseberries, grapes, melons, nectarines, peaches, pears, pines, strawberries, rhubarb.
JULY.
Fish.—Bass, bream, brill, carp, crabs, crayfish, dory, eels, gurnets, haddock, hake, halibut, herrings, lobsters, mackerel, mullet, perch, plaice, prawns, salmon, shad, shrimps, soles, tench, trout, turbot, whitebait, whiting.
Meat.—Beef, lamb, mutton, veal, buck venison.
Poultry.—Capons, chickens, ducklings, fowls, goslings, pigeons, pullets, rabbits, turkey poults.
Game.—Quails (foreign).
Vegetables.—Artichokes, asparagus, beans, beetroot, cabbage, carrots, cauliflowers, chervil, cresses, cucumber, endive, leeks, lettuce, mushrooms, peas, spinach, tomatoes, turnips, watercress.
Fruit.—Apricots, bananas, cherries, currants, figs, gooseberries, grapes, melons, nectarines, oranges, pears, pineapples, plums, raspberries, strawberries.
AUGUST.
Fish.—Bass, bream, brill, carp, chub, crabs, crayfish, dory, eels, flounders, gurnets, haddock, hake, halibut, lobsters, mullet, plaice, perch, pike, prawns, salmon, shad, shrimps, soles, tench, trout, turbot, whitebait, whiting.
Meat.—Beef, lamb, mutton, veal, buck venison.
Poultry.—Capons, chickens, ducklings, ducks, fowls, geese, goslings, pigeons, pullets, rabbits, turkey poults.
Game.—Black game, capercailzie (20th), grouse (12th), hares, plovers, woodcock, quails (foreign).
Vegetables.—Artichokes, beans, beetroot, cabbages, carrots, cauliflowers, cresses, cucumbers, leeks, lettuce, peas, potatoes, spinach, tomatoes, turnips, vegetable marrows, watercress.
Fruit.—Apricots, bananas, cherries, currants, figs, filberts, grapes, greengages, melons, nectarines, oranges, peaches, pears, pines, plums, raspberries, strawberries.
SEPTEMBER.
Fish.—Bass, bream, brill, carp, cod, crayfish, dory, eels, flounders, gurnets, haddocks, hake, halibut, herrings, lobsters, mackerel, mullet, oysters, perch, pike, plaice, shrimps, soles, trout, turbot, whiting.
Meat.—Beef, lamb, mutton, pork, veal, buck venison.
​Poultry.—Capons, chickens, ducks, fowls, geese, pigeons, pullets, rabbits, turkey poults, turkeys.
Game.—Black game, capercailzie, grouse, hares, partridges.
Vegetables.—Artichokes, beans, beetroot, cabbages, carrots, cauliflowers, celery, cresses, cucumbers, endive, leeks, lettuce, mushrooms, parsnips, peas, spinach, sprouts, tomatoes, turnips, vegetable marrows, watercress.
Fruit.—Apples, apricots, bananas, cherries (morella), cob-nuts, damsons, figs, filberts, grapes, melons, medlars, nectarines, oranges, peaches, pears, pines, plums, quinces, walnuts.
OCTOBER.
Fish.—Bream, brill, carp, cod, crabs, crayfish, dory, eels, flounders, gurnet, haddocks, halibut, herrings, lobsters, mackerel, mullet, mussels, oysters, perch, pike, plaice, salmon (Dutch), scallops, shrimps, skate, smelts, tench, turbot, whiting.
Meat.—Beef, lamb, mutton, pork, veal, doe venison.
Poultry.—Capons, chickens, ducks, fowls, geese, pigeons, pullets, rabbits, turkeys, turkey poults.
Game.—Black game, capercailzie, hares, grouse, pheasants, partridges, ptarmigan.
Vegetables.—Artichokes, beetroots, cabbages, carrots, cauliflowers, celery, cucumber, lettuce, mushrooms, spinach, tomatoes, turnips, vegetable marrows, watercress.
Fruit.—Apples, apricots, bananas, cranberries, damsons, figs, filberts, grapes, medlars, melons, nectarines, peaches, pears, pines, quinces, walnuts.
NOVEMBER.
Fish.—Bream, brill, carp, cod, crabs, crayfish, dory, flounders, eels, gurnet, haddocks, halibut, herrings, lobsters, mackerel, mullet, mussels, oysters, perch, pike, plaice, salmon (Dutch), scallops, shrimps, skate, smelts, sprats, soles, tench, turbot, whiting.
Meat.—Beef, lamb, mutton, pork, doe venison.
Poultry.—Capons, chickens, ducks, fowls, geese, pigeons, pullets, rabbits, turkey-poults, turkeys.
Game.—Black game, capercailzie, grouse, hares, partridges, pheasants, ptarmigan.
Vegetables.—Artichokes, beetroot, Brussels sprouts, carrots, celery, cresses, cucumbers, leeks, lettuce, parsnips, spinach, tomatoes, turnips, turnip tops, watercress.
Fruit.—Apples, bananas, chestnuts, cranberries, figs, filberts, grapes, melons, oranges, pears, pines, pomegranates, plums (Californian), walnuts.
DECEMBER.
Fish.—Brill, carp, cod, crabs, crayfish, eels, flounders, gurnets, haddocks, halibut, herrings, lobsters, mackerel, mullet, mussels, oysters, perch, pike, plaice, salmon (Dutch), scallops, shrimps, skate, smelt, sprats, soles, tench, whiting.
Meat.—Beef, lamb, mutton, pork, doe venison.
Poultry.—Capons, chickens, ducks, fowls, geese, pigeons, pullets, rabbits, turkeys.
Game.—Black game, capercailzie (till 20th), grouse (till 18th), hares, partridges, pheasants, ptarmigan.
Vegetables.—Artichokes, Brussel sprouts, broccoli, cabbages, carrots, celery, leeks, parsnips, salsify, savoys, Scotch kale, seakale, spinach, tomatoes, turnip tops, watercress.
Fruit.—Apples, bananas, chestnuts, figs, filberts, grapes, medlars, melons, oranges, pears, pines, plums (Californian), pomegranates, walnuts.