Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-05-26

for last week indicating that they will 80
still higher.
The rather startling fact that tho retail
price paid in Washington for meats or the
same quality as that sold in the country
ranges from 1 cent to 10 cents per pound
more is adduced.
Added to this is the fact that the coun-
tryside meats are absolutely fresh In
practically all cases. AS a rule the meats
are within the consumers Ice boxes De-
fore thirty-six hours have elapsed after
the meat Is slaughtered. Contrary to the
customary quality of the ripe meats
usually offered in some of the larger
cities when price Is sacrificed to any
marked degree, the meat "peddled" along
the clay roads Of the country is free from
the faint Of being over "storaged.
Many Washingtonians who are natives
of the District of Columbia do not know
that practically all the fresh meats nan
died in neighboring counties. and Tor that
matter in most parts Of both Virginia and
MARYLAND. as we'll as other southern
states, Is carried from house to house by
the meat wagons" whose 3ngling bells
add a quaint touch of the primitive to
the country roads.
Every by-road Of the country. every
pike and lane Is traversed by them each
day, while these meat men" claim that
they have competition and business trou-
bles similar to those of the more settled
dealers who dispense meats over sta
tionary block in corner store.
4
The wagons are almost without excep-
ton stanchly built. being specially con-
structed for the purposes Of moving
butcher shop. Many of them are care
fully fitted up with glass sides. while all
are completely screened from the fiies
Within the wagons there are wooden or
metal racks or trays upon which the meat
lies for inspection by the prospective buy
er. The wagons almost invariably are
kept strictly clean and in a perfectly sani-
tary condition, and 1t is beyond question
that 1t is within the range Of easy posi-
biity to keep all Of them perfectly clean.
To a swinging arm which,. during the
time the wagon is in motion. hangs with
in the wagon. Is hung the scales used by
the dealer. In the rear Of the wagon,
within easy height for use, is thick
block used in cutting. while In pockets
along the inside of the AFFAIR and within
easy reach Of the hand are the distinctive
implements of the butchers trade, the
ever present knife. saw and cleaver.
The men who drive and care for the
wagons and their loads are as clean look
ing as the average dealer In Washinga
ton. Most of them wear white aprons
and half sleeves, caring for the meat in
precisely the same manner in which It is
cared for here.
Their method Of trading is simplicity
usually two or more men, each running
a wagon over a separate route. AS they
dispose OF their meat one day they are
on the lookout for fresh stock for butch
ering. Their patrons know this, and
often the deal for the fat heifer or other
stock the farmer or planter has for sale
is contaminated on the spot
Frequently the deal is In the nature Of
a barter, the farmer agreeing to take
part of his pay in the form Of fresh meats
brought to his door every day.
Butchering is always done In the oven
ing Sometimes the beef is killed and
dressed on the farm from which 1t is
taken. or 1t may be driven to the home
of the meat man. where 1t is killed AS
rule but one beef or two veals are killed