Roanoke daily times. (Roanoke, Va) 1886-1890, 1890-02-19
.pARIsIAN MEAT. MARKETS.
Some, OF the Tricks OF tho nretchants-How
). Their Prices Vary.

I
Their Prices Vary.
Though it may seem an easy job to
drop into half o dozen shops and byia
few smart questions ascertain the price
of provisions in Paris, the task, how.
ever, is not quite SO easy as at first sight
appears. In the price of meat, for IN
stance, there is no standard apparent
If you ask the prices leg of mutton
in the Saint Honore quarter, the butcher
will let you have the joint at about
twenty-four cents q pound. In the
Champs Elysees quarter I have been
asked, at fashionable butchers, for
similar joint, thirty-eight cents, under
pretext that it was pre- sale-lamb fed
on salt marshes, or Southdown, which
is mere humbug. / have dined IN the
evening with French family in the
Montmartre quarter. and on admiring
the toothsomeness of the gigot-which
the French roast to perfectioE-I have
been informed it there cost eighteen
cents poundl Now mark that these
three precisely similar joints were each
bought in a butchers shop, and not bar
gained for in market, where COMPETE
ton often lowers the price. Yet even in
the Sc three cases found n difference OF
above 100 per cent.
These fashionable dealers lay out their
meat in the most tempting manner on
white marble slabs. 1t is cut into the most
enticing portions, and displayed in such
a clean and delicate way as to render the
sis ht of it pleasing object. Tho shops
in which these ruby colored, dainty bits
are sold are, for the most part, lined with
white tiles, which give them 4 very clean
appearance. The outside is highly gilt,
with red ratings, and the favorite joints,
such as tho legs of mutton, are hung up
in rows, cnveloped, like bouquets, in cut
paper, and decorated with green bay
leaves and pink paper roses. Artificial
flowers arc strewed amongst loiAs and
shoulders of mutton; and outlets, divcst-
cd of gross fat, lie ready to be dressed,
while every other object likely to hide
and overcome the unsightliness OF the
trade is cunningly paraded to invite Gus
tom. l have even seen q small cali,
opened and thoroughly cleansed, hung
up in a most becoming manner, while
veil of apparently fine lace, entirely
made, or rather cut, out of certain por-
ton of its inside, has been gracefully
thrown over the carcass.
The meat eaten in Paris is divided into
two parts--that brought as livestock,
slaughtered and cut up in the Paris abat-
toirs, or slaughter houses, and that cut
up in the provinces, the coarse pieces OF
which are eaten on the spot, and the
best forwarded by express train to the
Halles, or Central markets, and from
there sent to the butchers shops.
The charcutier, or pork butcher, fol-
lows trade almost unknown to us. at
his shop every object of pig meat, potted
meat and other appetizing articles for
breakfast and lunch may be purchased,
as well as turkeys, capons, and even par
tridges stuffed with trufties, at certain
seasons of the year. You can here buy a
single slice of ham or sausage, cooked
or uncooked. You may purchase first
rate pate de Strasburg for S., or obtain a
slice of it for twenty cents. Truftles.
olives, sardines, tongues and cotelettes
of every description, pigs feet, bread
crumbed and truffled, lie ready for imme-
diatc cooking; cold roast pork, sausagcs
made of wild boar, and a hundred other
luxurics tempt you, and always stand en-
ticingly placed 10 whct your appetite.
The average market price of pork last
year was sixteen cents 4 pound. As for
the meat, this is, of course. the wholesale
price current by auction at the central
markets.
Fish, though it may appear e1traor-
binary, can be found even fresher here
than in London. Since the establish
ment of railways all the French fishing
towns have apparently agreed to send up
some nine-tenths OF their take to the
French metropolis. Add to this an al
most incredible supply daily received
from England and Belgium, as well as the
produce of the French rivers, and the
ample quantities of this delicacy. may, to
a certain extent, be accounted for.-Paris
Letter in New York Star.