The supply of sheep and lambs has, during the last twenty years, stood
nearly still; for in 1828 there were brought to market 1,412,032, and in
1849 but 1,417,000, or only an extra 4,000 for the 500,000 mouths which
have been added to the metropolis between these two periods. That London
has of late years abjured mutton, as our immediate ancestors appear to
have done pork, the evidence of our senses denies. How, then, are we to
explain this stagnation in the Smithfield returns? By the fact that a new
channel has been found in the rapid rise of Newgate market, the great
receptacle of country-killed meat brought up to town by the railways.
Those who remember the place forty years ago state that there were not
then twenty salesmen, and now there are two hundred. This enormous
development is due to steam, which bids fair to give Newgate, in the cold
season at least, the lead over Smithfield. The new agent has more than
quadrupled the area from which London draws its meat. Twenty years ago
eighty miles was the farthest distance from which carcases ever came; now
the Great Northern and North-Western railways, during the winter months,
bring hundreds of tons from as far north as Aberdeen, whilst some are
fetched from Hamburgh and Ostend. Country slaughtering will in time, we
have little doubt, deliver the capital from the nuisances which grow out
of this horrible trade. Aberdeen is in fact becoming little else than a
London _abattoir_. The style in which the butchers of that place dress and
pack the carcases leaves nothing to be desired, and in the course of the
year mountains of beef, mutton, pork, and veal arrive the night after it
is slaughtered in perfect condition. According to returns obligingly
forwarded to us by the different railway companies, we find that the
following was the weight of country-killed meat by the undermentioned
lines:--
Tons.
Eastern Counties 10,398
North-Western 4,602
Great Western 5,200
Great Northern 13,152[23]
South-Eastern 1,035
South-Western 2,000
Brighton and South Coast 100
------
36,487
Public-domain text, read in full here on John Shaqi.
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Elsewhere in the archive
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account