INTEODUCTOEY AND GENEEAL. . 23 



The other salted meat imported in 1881 amounted to 

 4,146,000 kilos. The imports of pork were sensibly 

 reduced by the -stringent measures against American 

 bacon, in consequence of the trichinosis. 



The total quantity of butchers' meat consumed in 

 Paris in 1883 was about 167,000 tons. 



In Russia the production of meat may be roughly 

 estimated from the animals slaughtered annually. This 

 number cannot be very accurately determined, but may 

 be approximately given. Not less than 3,500,000 head 

 of large cattle are sent to the butchers, of which 2,200,000 

 are oxen, and 1,300,000 cows. The number of calves 

 killed is on the average 4 millions, and of sheep 12 mil- 

 lions. "We may assume, according to official data, for 

 each head of cattle, 450 lbs. of meat and 60 lbs. of suet 

 (an ox will give 550 lbs. of flesh and 100 lbs. of tallow, 

 a cow 200 lbs. to 300 lbs. of meat and 150 lbs. of tallow) ; 

 and hence we get a total produce of 700,000 tons of 

 beef, irrespective of tallow. The 4 millions of calves 

 at 80 lbs. give 140,000 tons of veal. Reckoning the 

 sheep killed at 30 or 40 lbs. of meat each, exclusive 

 of 10 lbs. of tallow, we have 170,000 tons of mutton ; 

 and 6 million pigs killed will yield 200,000 tons of 

 pork.* 



In the United States pork is the principal flesh food, 

 constituting fully half the meat consumption. In France 

 pork forms 30 per cent., and beef 55 per cent, of the 

 meat production, and mutton 13|. In Great Britain 

 mutton and beef share more equally in the food supply, 

 swine flesh occupying nearly the place that mutton does 

 in France. 



About 130 lbs. per head would seem to be the average 

 annual meat consumption in the United States. 



In the town of Bremen the consumption of animal 

 food per head in the five years 1872-76, averaged as fol- 

 lows, in kilogrammes of 2^ lbs. : — 



* Biisohen, " Aperju statistique des Forces productives de la 

 Eusse," 1867. 



