Part 7

INSTRUCTIONS FOR FILLING IN SPECIAL FORMS FOR RETAIL PRICES.

(1) The necessary inquiries for filling up these forms should be made immediately.

(2) The returns duly completed should be posted so as to reach this Office not later than Thursday, 22nd June. Please do your utmost to post them as early as possible.

(3) Get the information from the shops most frequented by the wage-earning classes. Prices representing the kind, quality, etc., on which these classes spend most money are the prices required.

(4) Please note the quantity for which the prices of each commodity are to be quoted.

(5) All prices on Forms B 2 and B 3 should be quoted in pence (but correct to farthings)--thus Sugar 5-3/4d. per lb.

(6) Give actual prices. If you cannot get them leave blanks; do not give estimates or averages. For prices for the dates prior to June, 1922, get the Shopkeepers to look up their books.

(7) All prices should be cash prices at the shop (not delivered) they should represent the majority of sales and they should be checked by inquiry from more than one source.

(8) (a) Get prices in all cases from Shopkeepers, giving on each Form the names and full postal addresses of those who supplied the information for that Form.

(b) Give exact descriptions of beef, mutton, etc., where you are asked to do this on the Form.

(9) Give on the space provided on each Form any explanations or observations which you think would be helpful.

=Form B 2.=

RETAIL PRICES OF CERTAIN COMMODITIES

in _______________ of ________________________________ (Parish) (City, Town or District_).

Date _____________ (Signature) ___________________________

=Form B 2=--CONTINUED.

-------------------+----------------------------+------------------------ |Name and full postal address| COMMODITY. | of Shopkeeper or Firm from| OBSERVATIONS. | whom the information was | | obtained. | -------------------+----------------------------+------------------------ (1) Butter | | (2) Cheese | | (3) Condensed Milk| | (4) Margarine | | (5) Lard | | (6) Sausages | | (7) Fresh Pork | | (8) Tea | | (9) Sugar | | (10) Jam | | (11) Rice | | (12) Oatmeal | | (13) Flour | | (14) Bread | | (15) Eggs | | (16) Milk, fresh | | (17) Potatoes | | (18) Cabbage | | (19) Fish | | (20) Soap | | (21) Candles | | (22) Oil | | (23) Coal | | (24) Turf | | (25) Gas | | (26) Electricity | | -------------------+----------------------------+------------------

Form B 3.

RETAIL PRICES OF CERTAIN COMMODITIES

in ________________________ of ______________________ (Parish). (City, Town or District). ------------------------------------+----------------------------------- PRICES. | ESTIMATED WEIGHTS. | Insert under Beef the exact |On each blank line below insert the description (e.g., "round steak," |same description as you have "stewing beef," "rib steak," "corned|already inserted on the same line brisket," "shoulder," "liver," etc.,|in the lefthand column, then insert or whatever is the exact |below the best estimates of description) of each of the six |comparative weights which you can parts, kinds, etc., on which the |get from the shopkeeper. working classes at present spend | most money, naming the parts in |That is to say, for every 10 lbs. the order of their importance from |of that part, kind, cut, etc., on this point of view. Please insert |which the working classes spend prices opposite each description. |most money, insert below the Similarly, in the case of Mutton |approximate weight of each of the insert the exact description of the |other descriptions (2), (3), etc., four parts, kinds, etc., in the |purchased by the working classes. 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 order | 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. |

------------------+----------+----------+--------------------+---------- | Mid- | Mid- | | | March, | June, | | BEEF, per lb. | 1922. | 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) | 10 lb. ------------------+----------+----------+--------------------+---------- | | | | (2) | | |(2) | lb. ------------------+----------+----------+--------------------+---------- | | | | (3) | | |(3) | lb. ------------------+----------+----------+--------------------+---------- | | | | (4) | | |(4) | lb. ------------------+----------+----------+--------------------+---------- BACON, &c., | | | | per lb. | | | BACON, etc. | | | | | (1) | | |(1) | 10 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.