RETAIL PRICES OF CERTAIN COMMODITIES
in ___________________(Parish) of ___________________(City, Town or District).
PRICES.ESTIMATED WEIGHTS.
Insert under Beef the exact description (e.g., "round steak," "stewing beef," "rib steak," "corned brisket," "shoulder," "liver," etc., or whatever is the exact description) of each of the six parts, kinds, etc., on which the working classes at present spend most money, naming the parts in the order of their importance from this point of view. Please insert prices opposite each description. Similarly, in the case of Mutton insert the exact description of the four parts, kinds, etc., in the order of their money importance to the working classes, entering the exact price opposite each. Again, under Bacon, etc., insert the exact description (e.g., "Irish shoulder rashers," "Irish bacon, back piece," "American bacon, shoulder piece," "Pigs' heads," "American Gams," etc., or whatever is the exact description) of each of the six parts, kinds, cuts, etc., of cured pigs on which the working classes at present spend most money, naming the parts in or of their importance from this point of view. Enter the exact prices opposite each description.
Do not estimate prices. As regards Mid-March, shopkeeper's books should be referred to in each case.		On each blank line below insert the same description as you have already inserted on the same line in the lefthand column, then insert below the best estimates of comparative weights which you can get from the shopkeeper.
That is to say, for every 10 lbs. of that part, kind, cut, etc., on which the working classes spend most money, insert below the approximate weight of each of the other descriptions (2), (3), etc., purchased by the working classes.
Do not estimate prices. As regards Mid-March, shopkeeper's books should be referred to in each case.
BEEF, per lb.Mid-March, 1922.Mid-June, 1922.BEEF.Weights.
(1) (1)10 lb.
(2) (2) lb.
(3) (3) lb.
(4) (4) lb.
(5) (5) lb.
(6) (6) lb.
MUTTON, per lb. MUTTON.
(1) (1) lb.
(2) (2) lb.
(3) (3) lb.
(4) (4) lb.
BACON, &c., per lb. BACON, etc.
(1) (1) lb.
(2) (2) lb.
(3) (3) lb.
(4) (4) lb.
(5) (5) lb.
(6) (6) lb.
The working-class families in this district spend about _____ shillings on Mutton for every 10 shillings spent on Beef.
For every 10s. which the working classes spend on butchers' meat (beef and mutton) how much do they spend on bacon and other pig-meat (including sausages)? ____________
Signature_____________________Date ___ June, 1922.
Source of Information___________________________
Observations____________________________________

Form B 4.

CLOTHING OF WAGE-EARNING CLASSES.

Retail Prices in ___________________________

The prices for 1914 must refer to exactly the same type and quality of articles as for 1922, which must be of a description in general demand amongst wage-earning classes in 1922. In all cases of clothing it is the ready-made article that should be priced, except as regards men's suits, men's trousers and men's overcoats, for which two sets of prices, (1) ready-made, (2) tailor-made, should be given.

Articles.State Material and exact Description.—July, 1914.Mar., 1922.June, 1922.
s. d.s. d.s. d.
(A). Men's.
Suits (1) each
Suits (2) each
Trousers (1) pair
Trousers (2) pair
Overcoats (1) each
Overcoats (2) each
Singlets each
Drawers pair
Shirts each
Socks pair
Boots pair
(B). Boys aged about 12.
Suits each
Overcoats each
Shirts each
Stockings pair
Boots pair
(C). Women's.
Light Coats each
Heavy Coats each
Costumes each
Blouses each
Skirts each
Stockings pair
Combinations pair
Corsets each
Underskirts each
Chemises each
Boots pair
(D). Girls aged about 12
Coats each
Dresses each
Stockings pair
Combinations pair
Stays each
Petticoats each
Chemises each
Boots pair

Form B 4—CONTINUED

(E).—Materials purchased by Wage-earning Classes (same kind and quality at each date).