§ Mr. Peter Freemanasked the Minister of Food whether he will issue a table showing the present prices of all rationed and other staple foods; the corresponding prices that would have to be charged without a subsidy; the corresponding prices in 1914; and the highest prices at which such foods were selling between 1918 and 1925.
155W
§ Mr. StracheyThe following table shows the present subsidised and unsubsidised prices for certain foods, together
Food. Unit. Price at 1st April, 1947. Price at 1st April 1947 that would have to be charged without subsidy. Price in 1914. Highest price recorded between 1918 and 1925. s. d. s. d. s. d. s. d. Beef—British ribs 1 lb. 1 3¾ 1 7¼ 9¾ 2 1 Thin flank 1 lb. 9¾ 1 1¼ 6½ 1 6 Chilled, frozen ribs 1 lb. 1 1 1 4½ 7¼ 1 8 thin flank 1 lb. 6 9½ 4¾ 1 2¾ Mutton—British legs 1 lb. 1 5½ 1 9 10¼ 2 4 Breast 1 lb. 8 11½ 6½ 1 6½ Frozen legs 1 lb. 1 0 1 3½ 6¾ 1 9 breast 1 lb. 4 7½ 4 1 1 Bacon 1 lb. 1 10½ 2 4¾ 11¼ 2 9¾ Flour 7 lb. 1 5½ 2 5¾ 10½ 2 6½ Bread 4 lb. 10¼ 1 4½ 5¾ 1 4 Tea—average 1 lb. 2 10 3 9 1 6½ 3 o½ Sugar—granulated 1 lb. 4 7 2 1 2 Milk quart 9 11 3½ 10¾ Potatoes 7 lb. 7½ 1 0¼ 4¾ 1 7¼ Margarine—special 1 lb. 9 1 1¼ 7¼ 1 2 Standard 5 9¼ Butter—fresh 1 lb. 1 6 2 3¾ 1 2½ 3 4 Salt. 1 lb. 1 6 2 3¾ 1 2 3 4 Cheese—Canadian or U.S.A. 1 lb. 10 1 6½ 8¾ 1 9 Eggs—fresh dozen 2 0 3 8 1 2½ 6 2 1 9 3 5 Note.—The subsidy for beef and mutton is the average for all types of carcase meat.