258 



STATISTICAL TABLES. 



[Dee. 1894. 



I. — Prices of Live and Dead Meat — continued. 



Average Wholesale Prices of Live Mkat, per Stone of 8 lbs., 

 sinking the OfFal, at the Metropolitan Cattle Market, 

 during the Second and Third Quarters of 1894. 



Description. 





2nd Quarter. 









3rd Quarter. 





















1 

















Inferior. 



Second. 





First. 



Inferior. 



Second. 





First. 





s. 



d. 



s. 



d. 





s. 



d. 



s. 



d. 



s. 



d. 





s. 



d. 



Beef 



2 



5 



3 



11 





4 



6 



1 2 



5 



4 



0 





4 



7 



Mutton 



3 



6 



4 



11 





5 





3 



9 



5 



3 





5 



11 



Pork 































Veal 



2 



5 



4 



7 





5 



8 



' 2 



7 



4 



0 





5 



2 



Lamb 



6 



0 



6 



7 





7 



2 



5 



8 



b 



1 





6 



9 I 



'i 



Average Wholesale Prices of Beef and Mutton, per Stone 

 of 8 lbs., by the Carcase, at Liverpool and Glasgow, 

 during the Second and Third Quarters of 1894. 



1 Description. 



Liverpool.* 



Glasgow.! 



2nd Quarter. 



3rd Quarter. 



2nd Quarter. 



3rd Quarter. 



1 



s. d. s. d. 



s. d. s. d. 



A', d. s. d. 



s. d. s. d. 



Beep 



1 10 to 3 4 



2 0 to 3 6 



2 6 to 4 0 



2 4 to 3 8 



Mutt ON - 



3 4 „ 5 0 



2 8 „ 4 8 ; 



4 0 „ 5 2 



3 0 „ 4 8 



* Compiled from information furnished by the Medical Officer of Health, Liver- 

 pool. The prices quoted are for Carcases of Animals slaughtered at the Liverpool 

 Abattoir, and do not apply to Imported Meat. 



t Compiled from information furnished by the Principal of the Veterinary College, 

 Glasgow. 



Average Values, per Cwt., of various Kinds of Dead Meat 

 Imported into the United Kingdom from Foreign Countries 

 and British Possessions in the First, Second, and Third 

 Quarters of 1894. 



(Gomputed from the Trade and Navigation Accounts.) 



Period. 



Beep. 



Mutton. 



Pork. 



Bacon. 



Hams. 



Fresh. 



Salted. 



Fresh. 



Fresh. 



Salted. 





d. 



s. d. 



s. d. 



s. d. 



s. d. 



s. d. 



s. d. 



1st Quarter 



42 5 



31 4 



39 11 



49 1 



35 3 



45 4 



47 4 



2nd Quarter 



40 9 



29 4 



40 1 



47 6 



30 6 



42 9 



47 9 



1 3rd Quarter 



39 1 



26 5 



36 9 



47 11 



26 6 



44 8 



52 11 



