Mrs. W.: Allowance, 23s.; eight persons to feed; 9½ quartern; meat, 3s. 9½d.
Allowance reduced to 17s.; eight persons to feed; 8½ quartern; meat, 1s. 6d.
Allowance reduced to 10s. (rent unpaid); eight persons to feed; 6 quartern; meat, 6d.
Mrs. S.: Allowance, 21s.; eight persons to feed; 7 quartern; meat, 2s. 6d.
Allowance reduced to 18s.; eight persons to feed; 7 quartern; meat, 1s. 2d.
Mrs. M.: Allowance, 20s.; six persons to feed; 7 quartern; meat, 2s. 10d.
Allowance reduced to 18s.; six persons to feed; 7 quartern; meat, 2s.
It is difficult to arrive at the quantity of meat, as it is often bargained for and sold by the piece without weighing. The experienced housewife offers so much, while the ticket on the meat is offering it for so much more. A compromise is arrived at and the commodity changes hands. “Pieces” are sold by weight, but are of various qualities and prices. Good “pieces” may be 6d. per lb., fair “pieces” are sold for 4½d., which is the most common price paid for them, but inferior “pieces” can be had for 3d. on occasions. They are usually gristle and sinew at that price.
Meat is bought for the men, and the chief expenditure is made in preparation for Sunday’s dinner, when the man is at home. It is eaten cold by him the next day. The children get a pound of pieces stewed for them during the week, and with plenty of potatoes they make great show with the gravy.