THE ECONOMIC OUTLOOK. 29 



tions seem to prove that tlie aggregate consumption of Avlieat 

 and meats in Great Britain lias not in recent years increased ; 

 but such an unexpected result will probably find an explanation 

 in the circumstance that the undoubted increased earnings of the 

 masses have been directed to the satisfying a desire for many 

 commodities which formerly they could not gratify, rather than 

 an increased consumption of breadstuffs and meat products. 



Judged by their fiscal policies, most governments would also 

 seem to regard a decline in prices, especially in respect to food 

 products, as in the nature of a calamity to their people. With 

 the exception of Great Britain and Holland, nearly every nation 

 — pretending to any degree of civilization — has within recent 

 years greatly increased its taxes on its supply of food from with- 

 out, and more especially on meats and cereals. A comparison 

 of the prices of wheat in England and France for 1886 shows 

 that French consumers paid during that year alone Gs. M. ($1.50) 

 per quarter more than they would need have done for all the 

 wheat used by them as food in the country, had the free impor- 

 tation of wheat into France been permitted, or $38,000,000 on 

 their minimum aggregate consumption for twelve months. In 

 March, 1887, an increase in the French duties on the importation 

 of wheat further increased its price in France to an average of 

 9s. M. ($2.19) per quarter over the corresponding average rates in 

 England ; which difference, if maintained for the ensuing twelve 

 months, would have increased the aggregate cost of bread to 

 French consumers by the large sum of $87,000,000. 



In 1885 the registered sales of horse-flesh for human con- 

 sumption in Paris were 7,662,412 pounds. In 1886 the sales 

 were officially reported as having increased to 9,001,300 pounds, 

 with an accompanying marked diminution in the consumption 

 of pork. Whether there is any necessary connection between 

 the two experiences need not be affirmed, but the facts are sug- 

 gestive. ■* 



The attempt to crush out of use, by legislation, one of the 

 most brilliant discoveries of the age, namely, the manufacture of 

 butter from the fat of the ox, equally as wholesome as that made 

 from the fat (cream) of the cow, is a libel on civilization ; and, as 

 a measure for depriving the masses of a better article of desir- 

 able food at cheaper rates, than very many of them have been 

 accustomed to have, or can now procure, would be fiercely re- 

 sented by them, if once properly and popularly understood.* 



* A report on the subject of " Oleomargarine," by the Royal Health Department at 

 Munich, submitted March, 1887, says : "This product is made in great part from such 

 proper ingredients as are useful in nourishment, namely, the fats or greases ; and there- 

 fore it is of importance, as it furnishes to the poorer classes a substitute for butter which 

 is cheaper and at the same time nourishing. We think that this want has been supplied 



