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Show Dear Meat. Editor II: raid: Why i meat so dear now, when everything cine is ep low? Thompson. The query is pretty difficult to answer an-swer with any degree of certainty. We refer it to tbe butchers with a lew ud lilions: It is said that beef cattle cat-tle are bo scarce as to necessitate importation. im-portation. This seems a rather eirune state of aflairs in a country like oure, where beef catt'e are ra aed in any quantity; bjt It Beema still stranger that in this city, where the value ol Dearly all claaaes of articles used baa gradually And uniformly depreciated in price, meat should persistently have remained at a figure whose only apparent change has been of an upward tendency. In purchasing beef a distinction is made between b tall-fed beef and that raised on a range; but we have never heard of this distinction being made to the retail purchaser. One instance we I know of where a cow was bought, and for which 5 cents per pound was paid alter the animal had been skinned, thoroughly cleaned and tbe head cut of!. Tbis same beef was retailed from 10 cents to 12 cents per pound, and though not stall-ted, we ; will venture to assert that no allowance allow-ance was made to the retail purchaser, on this account. Another An-other thing is why the beef sold should so generally possess those adhesive qualities so common to sole leather. If one happens to get a tender steak it iB considered almost providential, yet no allowance is made on tbis Bcore. We do not presume pre-sume to make any positive assertions on this matter and are willing to be corrected if astray, but it does seem as though the butchers are the only persons who persistently keep up the price of their saleable articles, when i everything elae continues falling, and about the only ones becoming rich. i -. |
