326 Report on the American and Canadian Meat Trade. 
culation which is made to illustrate the cost of producing beef 
in America. The gradual decline in retail prices may be traced 
in the following quotations, which were compiled from official 
sources and contributed to the ' Field ' newspaper of March 
24th:— 
" I send you the following for the years 1867, 1869, and 1874, compiled from 
official data. The average p>rices for the New England and Middle States only 
are given, although the average for the other groups of States can also be 
supplied. 
" The average prices in New England for the years mentioned were respect- 
ively as follows : Boasting pieces, 1867, 20 cents ; 18G9, 20 cents ; 1874, 
18 cents. Soup pieces, 1867, 9 cents ; 1869, 9 cents ; 1874, 8i cents. Rump 
steak, 1867, 24 cents ; 1869, 23 cents ; 1874, 19^ cents. 
" As the greatest number of artisans and labourers, including mill opera- 
tives, are in Massachusetts, I give separately the prices in that State for 1874. 
They were as follows : Eoasting pieces, 22j cents ; soup pieces, 10 cents ; 
rump steak, 23j cents. 
" The average prices in the Middle States for the same period were : Roast- 
ing pieces, 1867, 18 cents ; 1869, 17 cents ; 1874, 14 cents. Soup pieces, 
1867, 1 3 cents ; 1869, 13 cents ; 1874, 10 cents. Rump steak, 1867, 18 cents ; 
1869, 18 cents; 1874, 16 cents. 
" The average prices in New York State, including the City of New York, 
were : Roasting pieces, 1867, 19 cents ; 1869, 19 cents ; 1874, 15f cents. 
Soup pieces, 1867, 10 cents ; 1869, 9 cents ; 1874, 8 cents. Rump steak, 
1867, 21 cents ; 1869, 20 cents ; 1874, 15f cents. 
" I have no exact data as to the present retail prices of fresh meat ; but 
during the week ending March 3, at Washington market — the New York 
Smithfield — fair to good sides of dressed beef were sold wholesale to New York 
salesmen at 7j cents to 85 cents per pound. Prime sides brought 9j cents to 
10| cents." 
For the following valuable and most interesting letter I am 
indebted to Professor G. E. Morrow, of the Illinois Industrial 
University : — 
" Dear Sir, " Champaign, Illinois, May 10, 1877. 
" In considering the question of the live and dead meat trade from 
America to England, the great? point, as it seems to me, is that of cost of 
ocean transportation, and the condition of the meat on arrival. It is not 
mere boasting to say that in both quantity and quality the supply will keep 
pace with the demand. The extent of our country is so great, and so large a 
part of it so well adapted for the rearing of live-stock, that a practically un- 
limited increase of production can be had, if the product can find a remunera- 
tive market. It has been a subject of a good deal of thought for a few years 
past, what was best to be done in view of the full meeting of the present de- 
mand, and sometimes the over supply. Hence the opening of this new trade 
has been felt to be a matter of much consequence. It is but fair to say, how- 
ever, that it has not awakened nearly the interest here that it has in your 
country. 
" Illinois has more than 35,000,000 acres of land, and of this but a very 
small proportion is not capable of tillage or of being profitably grazed. Its 
great central belt is peculiarly a ' corn and grass country ' — corn here mean- 
ing maize. Our University is situated in Champaign County, 128 miles south 
of Chicago, and is one of the prominent cattle-growing regions of the State, 
