The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1919-04-03
CRITICAL anal SS OF ARMOU1'S
STATEMENT ON PACKING INDUSTRY

sirous Of holding and increasing their
business, and of maintaining their po-
sitions in the fight for a share in, or
for supremacy in the food markets OF
the world, for the world is the market
OF each packer in varying degree.
What is paid for cattle and hogs in
Chicago, ST. Louis and Kansas City,
and how close the margin on which
business is done at the various cen
trail stock yards, is not only vital TO
the Central West, as the producer. but
Is also of some concern throughout all
civilization. And this has been es-
pecially true during recent troublous
and hungry years. 1t win also be true
for long time to come. from every
indication.
Why Meats Are so High.
Generally speaking we are all aware
of the several causes or price factors
which figure in the cost of all table
supplies. those relating to the cost of
meats being the most clearly evident,
from day to day. We cannot omit.
however, the giving of some very lu-
minous figures, from Mr.. Armour's
testimony.
'In 1915" says Mr.. Armour, "our
Chicago market an average of $40
per 100 pounds. In 1916 the average
was $3.50 In 1917 1t went to $3.50
and in 1918 it was s17.45. 1t is the
same, and even higher now" This
was on January 81. 1919, remember.
Compare his last years average price
of $1745 with Wednesdays Chicago
range, when the bulk Of sales went at
$19.S5 to $20.10. and the top Of the
market was $2015. The top of the
Indianapolis hog market on Wednes-
day was $20.25. and the bulk of re-
ceipts sold above 500. All other mar
kets have been CORRESPONDENCE ad-
vanced with Chicago. of course, and
there is no cheap hogs anywhere, all
markets being on parity according
to location and distance from the CEN
trail source of livestock supplies.
Choice hogs sold at Pittsburg on
Wednesday, for instance, at 5000.
Increase in Labor Costs.
The prices given are for the raw
material and then, too, hogs dress out,
on the average, only 70 per cent. The
balance is by-product or waste mate
rial. On top of the advance in the
price of hogs, the cost of labor, of
clerical, and of selling help, doubled
between 1915 and the close of 1918 and
is certainly no lower at this time. The
weight of all these advances in cost
has fallen on the 20 per cent finished
product, the pork, either fresh or
cured, for the by-products could not
begin to sustain the load, even had
they advanced in proportion to the adj
vance in meats.
The increased cost of the live hog
in 1918 figures 245 per cent. of the
price paid in 1915, which was an aver
age of $40, according to Dir. Ar
mour's books. Compare $40 with
$40, the present market for the bulk
of nogs in Chicago, and the percent
age of increased cost is still greater.
In addition to the prevailing high
cost of all classes of live stock and of
labor, consider fuel and every other
item entering into the cost of prepa-
ration and marketing. The needs of
the government and of all peoples,
was great and patriotic incentive
to competition in the producing, buy
ing and marketing of meats. 1t is be-
yond question that the packers, as a
class, have borne their share of the
burden entailed, as intellectually
and as cheerfully as any other class
of our citizens. Let us at least be lib
eral enough and sufficiently generous
to admit that truth, regardless of the
high cost of sirloin or bacon. The
world has become the victim of cir
cumstances and we are all alike af-
fected
Not Given a Hearing.
As previously stated the packers