382 
PRODUCTION OF ANIMAL FOOD. 
kilogrammes, taken from the first, second, and third classes.* 
The whole sold at 3f. per kilogramme, 
6th, and above all, we must reckon the skill with which 
the meat is managed, so that there never remains a morsel 
for the fourth class, and but little in the third; by which 
it is estimated that they gain If. per kilogramme on the 
fourth class. 
Now, there is still the substitution of cow beef for that of 
ox ; the difference in the price being from 48 to 50c. All 
the butchers kill cows, of which, on an average, 25,000 per 
annum are killed in Paris; and they are right in doing so, 
for that meat, although we say it, is as good, and often as 
fine, as that of ox beef, depending on the quality and health 
of the animal. We never, however, find any cow beef 
amongst the butchers; they scout, as an insult, the inquiry 
for it. The reason is, that cow beef is transformed into ox 
beef as soon as it appears upon the stall, and this fraudulent 
substitution constitutes an average net profit of 149f. 54c. 
per cow (or £6 4s. 2d.) on all that are killed 
With all these enormous profits, what are the expenses to 
be deducted ? They are as follows : 
fr. c. m. 
The cost price . . . . . 1 40 0 
The municipal duties . . . 0 12 34 
The expenses of the stall . . . . 0 8 50 
1 60 84 
These results are so important, that the skill of the 
butchers has been exercised successfully to conceal them up 
to the present time. It is high time to give a complete 
statement of them ; for the profits accruing from them ought 
to be shared by the graziers, who, up to the present time, 
have been simple enough not to lay any claim to this fifth 
quarter (cinquieme quartier ), which nevertheless amounts to 
I26f. 90c. per head, or 36c. 78m. per kilogramme, upon 345 
kilogrammes of ox beef; 75f. 90c. per cow, or 3c. 45m. per 
kilogramme on 220 kilogrammes of net meat ; 29f. 30c. per 
calf, or 45c. per kilogramme on 68 kilogrammes net meat ; 
and Ilf. 60c. per sheep, or 64c. per kilogramme on 18 kilo- 
grammes. 
1 his mysterious fifth quarter does not amount to less than 
from 18 to 20 millions of francs profit per annum to the 
Parisian butchers alone. Judge then of its importance to the 
grazier ! 
* By the law in Prance, the butchers are bound to divide their meat into 
four classes, and sell it, according to the quality, at a certain price, fixed by 
the Prefecture of Police.— [Translator.] 
