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R e t a il P ric e s o f F o o d
1 9 5 7 -5 8
IN D E X E S A N D A V E R A G E P R IC E S
Bulletin No. 1254
UNITED STA TES DEPARTM ENT OF LABOR
James P. Mitchell, Secretary
BUREAU OF LABOR STATISTICS
Ewan Clague, Commissioner
RETAIL PRICES OF FOOD
1957-58
I N D E X E S A N D A V E R A G E PR IC E S
Bulletin No. 1254
UNITED STA TES DEPARTM ENT OF LABOR
James P. AAitchell, Secretary
BUREAU OF LABOR STA TISTIC S
Ewan Clague, Commissioner
Fo r sale b y the Superintendent o f Documents, U . S . Government Printing O ffic e
W ashington 2 5 , D . C. • -
Price
cents
CONTENTS
Summary-----------------------------------------------------------------------------------Changes in r e ta il food p ric e s by c itie s - -------------------------------------------------------------Trend in p ric e s o f major food subgroups------------------------------------- --------------------------Meats, p o u ltry , and fis h ---------------F r u its and vegetables---------------------------------------------------------------------------------Cereals and bakery products-------------------------------------------------------------------------D a iry products-------------------------------------------------------------------------------------------Other foods a t home-------------------------------------------------------------------------------------
P*ga
1
2
3
3
3
7
7
7
TABLES
1*
2*
8#
Percent changes in r e ta il food p ric e s in the United Sta te s fo r selected periods----R e ta il food p ric e s— Percent changes by c ity , and by subgroup, December 1956December 1958------------------------------------------------------------------------------------------Indexes o f r e ta il p ric e s o f food in the United S ta te s, by commodity group, by
year, 1923-58-----------------------------------Indexes o f r e ta il p ric e s o f food in the United S ta te s, by commodity group, by
month, December 1955-Dec ember1958---------------------------------------------------------------Indexes o f r e ta il p ric e s o f food by commodity group, by c ity fo r 20 large c itie s ,
by year and month, 1957-58— - -------------------------------------------------------------------Indexes o f r e ta il p ric e s o f p rin c ip a l foods in the United S ta te s, by month, 1957
and 1958— -----------------C la s sific a tio n o f r e ta il food item s by percent change in price fo r selected
p eriod s, 1957-58—------— ------— — --------- — -------- -------------------------------------Average r e ta il p ric e s o f p rin c ip a l foods in the United S ta te s, by month, 1957 and
9*
Annual average r e ta il p ric e s o f p rin c iD a l foods by c ity , 1957 and 1958-----------------
3*
U.
5«
.
6.
7
1
2
10
11
12
16
19
1958----------------------------------------------------------------------------------------------------- 20
23
CHARTS
1*
2*
R e ta il p ric e s o f foods, United S ta te s, 1913-58------------------------------------------------R e ta il p ric e s o f groups o f foods, United S ta te s, 191*7-58-----------------------------------
iv
▼
APPENDIX
The r e t a il food price index------------------------------- :-----------------------------------------------A b rie f d e sc rip tio n o f the r e ta il food price index— — ----------------------------------Index base period—--------------- ----------------------------------------------------------- — —
C o lle c tio n o f p ric e s-------------—
Processing-----------—
Sample o f c itie s - ------------------------------------------------------------------------------Sample o f sto re s-------------------------------------------------------------------------------------Sample o f food item s---------------------------------------------------------------------------Food away from home----------------------------------------------------------------------------------- *
Re visio n s-----------------------------------------------------------------------------------------------C orrection procedure fo r published price indexes and p ric e s----------------------------Pric e s o r indexes fo r in d iv id u a l item s--------------------- ■-------------------------------Subgroup, group o r a ll item s indexes---------- -------------- '------------------------------ Special stu d ie s--------------------ELS p u b lic a tio n s---------------------
27
27
27
27
28
28
29
29
30
30
30
30
30
31
31
APPENDIX TABLE
A.
L i s t o f foods and re la tiv e importance o f in d iv id u a l foods and groups o f foods
included in the r e ta il food price index, December 1957 and December 1958--------------
32
SPECIFICATIONS
Sp e c ific a tio n s fo r food item s priced in 20 large c itie s , 1957-58— --------------------------
III
33
Chart 1.
RETAIL PRICES OF FOODS
United States. 1913-58
1947-49*100
INDEX
INDEX
140
1140
120
120
100
100
•0
00
60
40
40
20
20
1913 1915
1920
UNITED STA TES DEPARTMENT OF LABOR
BUREAU OF LABOR STATISTICS
1925
1930
1935
1940
1945
1950
1955
1958
4c BEGINNING JANUARY 1953, FOOD INDEX IN C LU D ES RESTAURANT M E A LS AND OTHER
FOOD BOUGHT AWAY AND EATEN AWAY FROM HOM E
C hart 2 .
RETAIL PRICES FOR GROUPS OF FOODS
United States, 1947-58
1947 - 49=100
IN D EX
140
IN D E X
120
100
80
1947,*48 *49 ’50 ’51 ’52 ’53 ’54 ’55 ’56 ’57 1958
140
120
100
80
1947’48 ’49 ’50 ’51 ’52 ’53 ’54. ,’55 ’56 *57 1958
120
100
1947 *48 *49 *50 *51 ’52 *53 '54 *55 *56 '57 1958
UNITED STATES DEPARTMENT OF LABOR
BUREAU OF LABOR STA TIS TIC S
X
R e ta il P ric e s o f Food, 1957-58 1/
Summary
R e ta il p ric e s o f foods in the U .S . Department o f Labor1s Consumer Pric e Index
increased 5*1 percent from December 1956 to December 1958, more than double the increase
o f 2 .3 percent in the previous 2-year p e rio d . Annual average p ric e s fo r foods fo r 1957 and
1958 were the hig hest since 1952, approximately 15 percent and 20 percent, re sp e c tive ly,
above the 191*7-li9 average. W ith the exception o f the other foods group, which includes eggs,
coffee, p a rtia lly prepared and miscellaneous food ite m s, a ll major groups contributed to
the o v e ra ll increa se.
S ta rtin g at the December 1956 le v e l, the to ta l food index follow ed i t s usual sea
sonal p a tte rn during 1957, flu c tu a tin g w ith in narrow lim its the e a rly p a rt o f the year,
ris in g to a high in midyear, and d eclining in the f a l l . A fte r October, the index remained
v ir tu a lly unchanged but at a le v e l w e ll above the previous year. In 1958, however, sub
s ta n tia l p rice increases in the f i r s t h a lf o f the year fo r most groups caused the index
to ris e sha rp ly and contraseasonally to an a ll-tim e high in Ju ly 1958 o f 121.7 percent o f
the 191*7-1*9 average. Follow ing the sharp increase, the index declined s lig h tly in August
and continued downward moderately through December 1958, ending the year only 2.5 percent
below the Ju ly peak.
The to ta l food index re fle c te d an increase from December 1956 through December 1958
o f 5«0 percent fo r food a t home and 6 .2 percent fo r food away from home (re sta u ra n t m eals).
I t moved very c lo se ly in the p a tte rn o f the index fo r food 'at home, which represents over 80
percent o f the index w eight. The index fo r food away from home rose almost c o n tin u a lly over
the 2-year p eriod. The most im portant fa c to r in the ris e in food at home index was the
T a b le 1 .
P e rc e n t Changes i n R e t a i l F ood P r i c e s i n th e U n ite d S t a t e s f o r S e le c t e d P e r io d s
Group and subgrou p
P r e v io u s peak
A ugust 1952
to
J u l y 1958 peak
March 1956 lo w
to
December 195U
to
December 1956
to
J u ly 1958 peak
December 1956
December 1958
T o t a l f o o d — --------------------------------------------------------F ood away fro m h o m e - - — — — — — — — — —
T o t a l f o o d a t home—
------- ------- — — ----------
♦ ll.ll
0 /)
♦ 3 .3
♦ 1 1 .7
♦ 8 .0
♦ 1 2 .3
♦ 2 .3
♦ it.l
♦ 1 .8
♦ 5 .1
♦ 6 .2
♦ 5 .0
C e r e a ls and b a k e ry p r o d u c t s - — ------------------—
M ea ts, p o u l t r y , and f i s h — -----------------------------B e e f and v e a l - -------------------------------------------- —
Park--------------------------------------------------------------------P o u l t r y — ------- -— — --------- ---------------------------F is h --------------------------------------------------------------------D a ir y p r o d u c t s - -------------------- ----------------------------F r u it s and v e g e t a b l e s — -----------— ----------------—
P rosen ----- ----- — — -------- ---------- ---------------------F r e s h -------- ---------------------- --------------------------------Canned— -------------------------------- — ----------------------D r i e d - ----------------------------------------------------------------O th er fo o d s a t hom e-— — — -------------------------Beverages—
— ---------------------- — — ------------F a ts and o i l s —
—
—
—
— ---------- S ugar and s w eets— — —
— -— -—
Eggs---------------------------------------------------------------------
♦ 1 3 .1
.2
- 5.5
♦ 9.U
-2 0 .6
♦ 3 .6
♦ 1 .3
♦ 6 .8
♦28.1*
♦ 3 6 .0
♦U2.5
- 2 .2
♦ 7 .7
♦ 5 .1
♦ 1 1 .9
♦ 1 6 .5
♦ 1 9 .9
♦ I t .3
♦ U.5
♦ 1 .0
- It.3
♦ 6 .7
♦ 9 .8
- 3 .1
♦ 3 .3
- I t .l
.6
- 5 .9
- 7.1*
.8
♦ U .2
+ 8 .3
♦
♦ 11 .3
♦ It.3
♦ .It
♦ 2 .0
♦ .3
♦ 2 .9
- 2 .0
♦ 9 .0
♦ 5 .2
+ 1 5 .3
♦ 22 .7
♦lit.It
- 7 .6
+ 1 0 .1
♦ 2 .7
♦ 2 .3
♦ 2 1 .9
♦ 6 .2
♦ 9 .3
- 3 .1
-1 5 .0
♦ .1
♦ 8 .2
♦
♦11.1
♦ 1 7 .7
♦ 1 0 .9
♦ 9 .0
♦ 21 .8
- 1.1
♦ 6*0
+ 9 .6
♦ ll.lt
-2 2 .7
/
1.8
1.6
.7
1 / D ata n o t a v a i l a b l e .
1 Prepared in the Bureau1s Pric e s and Cost o f Liv in g D iv is io n bv Helen 0 . M olnar.
I
increase in p ric e s o f meats, the re s u lt o f reduced production o f beef and pork throughout
1957 and 1958 w ith re su lta n t high p ric e s. Other major fa c to rs were increased p ric e s fo r
d a iry products, bread, fro ze n f r u i t (p rim a rily orange concentrate), and sugar*
P a rtly o ff
se ttin g these increases were decreases fo r coffee, p o u ltry , and fre sh f r u it s and vegetables*
Percent changes in r e ta il food p ric e s by group and subgroup fo r s ig n ific a n t periods
are shown in ta b le 1* Indexes o f r e ta il food prices from 1913 to date and fo r commodity
groups and subgroups from 1923 through 1958 are shown in ta b les 3 and U . The movement o f
r e t a il food p rices fo r im portant groups o f commodities from 19ii7 through 1958 i s shown in
chart 2 .
Changes in R e ta il Food Pric e s by C itie s
Marked increases in r e ta il food p rices were recorded in a ll 20 large c itie s where
p ric e s are obtained by the Bureau, over the 2-year period, December 1956 to December 1958*
Increases in p ric e s
fo r a ll foods ranged from 3*3 percent in D e tro it to 6*8percent in
Los Angeles. M ajor fa c to rs which caused these increases were higher p ric e s fo r meats,
p o u ltry , and fis h , w ith increases ranging from 11.1 percent in Los Angeles to 19*2 percent
in Po rtla n d , Oreg.
Higher p rices fo r cereals and bakery products in a ll 20c itie s a lso
contributed to the o v e ra ll increa se. Pric e s fo r d a iry products, to o , were up in 15 o f the
20 c itie s and f r u it s and vegetables p ric e s rose in 17 c itie s . Other foods, however, decreased
in a ll o f the 20 large c itie s , re fle c tin g the sharp reduction in coffee p ric e s.
T a b le 2 .
R e t a i l F ood P r i c e s — P e r c e n t C hanges b y C i t y , an d b y S u b g ro u p , D ecem ber 1 9 $ 6 -D e ce m b e r 1 958
C it y
A t l a n t a --------------------------------------------B a lt im o r e — — ---------— --------— -----B o s t o n -----------------------------------------------C h i c a g o - — — - — ---------------— — Ci n c i n n a t i - ----- -------------- --------— —
C le v e la n d — ----------------------------------D e tr o it
—
— —
H ou ston — — -K ansas C it y L os A n g e le s M in n e a p o lis New T a rk —
P h ila d e lp h ia -P itts b u r g h P o r t l a n d , O reg •
S t.. L o u i s —
San F r a n c l e c o
S cra n ton S e a ttle
W a s h in g to n , D . C .—
—
------------ ---- - ------------ ------ ---------- ------------- ----------------------------—————— ———
—---- ---- ---------- ------------------------- ----------------- --— — ------ ---——---- ---- ------------------------------------ - ----
F ood
a t home
C e r e a ls
an d b a k e r y
p ro d u c ts
M e a ts ,
p o u ltr y ,
and f i s h
D a ir y
p ro d u cts
5.1
♦
5.0
4* 5.2
♦15.3
•
CM
4
U n it e d S t a t e s ---------------------- --------
T ota l
fo o d
U.l
3.5
6.3
U.8
ii.8
♦ ii.X
+ 3.3
+ U.8
♦ 3.7
* 6.8
+ U.9
♦ 5.8
♦ 5.7
♦ U.U
♦ 5.3
♦ U.7
+ 5.6
♦ 5.5
♦ U.9
♦ 5.5
+
+
♦
+
♦
u.u
u.u
U.9
4- 1.7
4. 5.1
♦ 1.6
♦ 5.6
♦ 6.2
+ U.2
♦ 5.3
♦ 3.1
♦ll.O
4. U
.O
♦ 8.6
♦ 6.8
4. 5.8
+ 7.8
4- 1.7
+ 6.6
4- 8.6
♦ 7.U
♦ 3.6
4-15.9
4-13.6
4-18.0
♦15.6
4-12.9
4-13.0
+15.U
4-18.6
4-15.6
*11.1
4-15.8
4-12.8
4-13.3
»i6.U
4-19.2
4-16.6
4-12.6
+17.U
+17.U
+17.1
♦
+
+
+
+
♦
♦
+
+
+
+
6.5
U.5
U.U
+ U.O
♦ 3.1
+ 5.1
♦ 3.6
♦ 6.6
♦ 3.5
+ 5.3
♦ 5.3
+ U.7
♦ 5.6
+ lt.5
♦ 5.U
4. 5.9
♦ 5.1
♦ 5.U
-
2
1.0
lull
1.5
l.U
1.8
+ 1.8
- 1.0
- 0.5
- .2
+ U.7
- 3.U
+ 7.5
+ U.5
+ 2.7
+ 3.0
+ 3.0
+ 3.2
+ U.2
-
.8
+ 1.6
F r u i t s and
v e g e ta b le s
+
2.3
0.8
3.8
U.7
2.0
U.7
+ l.U
- 1.2
+ 3.1
- .7
+ 9.6
+ 2.U
+ .1
+ U .l
- 1.9
+ .7
+ 1.5
+ 5.U
+ 0
+ 2.9
+ 3.0
♦
+
+
+
+
O th e r f o o d s
a t home
-
3.1
- 3.3
- 3.8
- 1.6
- 3.1
- U.8
- U.7
- 5.2
- 3.9
- 2.9
- 1.8
- U.3
- U.o
- U.l
- 3.7
- 2.6
- u.u
- 1.3
- 3.9
- 3.5
- 1.7
Trend in P r ic e s o f M ajor Food Subgroups
Meats3 P o u ltry , and F is h * P ric e s o f meats, p o u ltry , and fis h rose 15.3 percent from
December 1956 to December 1958. Beginning in January 1957, both meats and p o u ltry increased
ste a d ily , b rin g in g the index fo r the group to a 1957 peak in August. The upward movement was
p rin c ip a lly due to the reduced production o f beef, ve a l, and pork a fte r the record production
o f both c a ttle and hogs, which had re su lte d in abundant meat sup p lies and re su lta n t low
p ric e s in 1956. Follow ing a seasonal decline from August through November 1957, the index
re g iste re d sharp advances, reaching a high in Ju ly 1958 o f 119.2 (19U7-U9=100), only 2 .0 per
cent below the previous peak o f August 1952. Th e re a fte r, w ith p ric e s again decreasing
seasonally in most subgroups, the index fo r the group declined by December 1958 to 113.0 per
cent o f the 19U/-U9 average.
In the f i r s t 3 months o f 1957, beef and veal prices continued downward from th e ir
1956 f a l l peak. However, a fte r March 1957, p rices moved upward through September and showed
only s lig h t flu c tu a tio n s in the la s t few months o f the year. Beginning in January 1958, as
beef production continued below, a year e a rlie r, prices advanced sha rp ly to a peak fo r the
year in June only 8 percent below the high o f November 1951* Th e re a fte r, p rices did not ex
perience th e ir usual f a ll decline but showed l i t t l e change fo r the balance o f 1958 and ended
the year considerably above the December 1956 le v e l. The increase in p ric e s over the 2 years
was 22.7 percent.
P ric e s o f pork increased more sha rp ly than p ric e s o f beef during the e a rly p a rt o f
1957, w ith only a s lig h t in te rru p tio n in March as ample pork su p p lie s from the 1956 crop
reached m arkets. By August, p ric e s reached a peak only 2 .1 percent below the postwar peak o f
May 195U, as a re s u lt o f the sm a lle st midsummer storage stocks in 12 ye a rs. Seasonally in
creased marketings o f hogs at heavy weights in the e a rly f a ll caused a drop in pork p rices
through November. However, w ith low er than anticipated pork production from the la te f a ll
crop o f 1957, p rices advanced sha rp ly through Ju ly 1958, reaching a h ig h ,1 .3 percent above
the 1957 peak and 1 .2 percent below the May 195U postwar peak. The usual le v e lin g o ff o r de
crease in p ric e s, which norm ally occurs in the e a rly sp rin g as a re s u lt o f heavier marketings
from previous f a ll crops, did not occur in 1958. As f a ll marketings increased, pork prices
declined a fte r August, ending the year at lU .lj. percent above the December 1956 le v e l.
Lamb p ric e s g enerally followed the upward movement o f p ric e s o f the meats, p o u ltry ,
and fis h group, ris in g in the f i r s t p a rt o f each year and le v e lin g o ff fo r the balance o f the
ye ar. Pric e s over the 2-year period^December 1956 to December 1958?increased 13.6 percent.
Chicken p rices fluc tua te d seasonally over the 2 years, but reached new lows towards
the end o f each year as production continued to reach new h ig h s. * Pric e s increased from the
previous low o f December 1956 to a seasonal peak in Ju ly and August 1957, dropping back in
September through December to le v e ls below 1956. In 1958, p rices o f chickens again increased
through March to le v e ls almost equal to those o f June 1957.
Pric e s remained a t a high le v e l
through Ju ly , but th e re a fte r decreased ra p id ly as new record sup p lie s depressed p ric e s.
In
December 1958, p ric e s o f chickens averaged only 69.0 percent o f th e ir 191^7—U9 average, 7 .6
percent below December 1956.
F r u its and Vegetables. Average p rices o f the to ta l f r u it and vegetable index in
creased 2.3 percent between December 1956 and December 1958. A ll subgroups advanced over the
2-year period w ith the exception*of fre sh fr u it s and vegetables. As o f December 1953, fro ze n
f r u it s and vegetables had increased 21.9 percent; d rie d , 9.3 percent; and canned, 6 .2 percent,
above th e ir December 1956 le v e ls . On the other hand, fre sh f r u it s and vegetables decreased
1 .6 percent over the 2-year p eriod .
3
During 1957, noimal seasonal p a tte rn s were follow ed by most f r u it s and vegetables
but w ith a ll subgroups showing decreases a t the end o f the year. In the f i r s t h a lf o f 1958,
however, as a re s u lt o f below fre e zin g temperatures in mid-December 1957 and again in Janu
ary 1958 in major producing areas o f w in te r crops o f vegetables and c itru s f r u it s , a ll sub
groups re g iste re d sharp contraseasonal p rice advances. Stepped up production o f some f r u it s
and vegetables in mid-1958 then brought a su b sta n tia l decrease in the fre sh f r u i t and vege
table subgroup. However, the upward trend begun in January 1958 fo r the fro ze n , canned, and
dried f r u i t and vegetable subgroups continued throughout 1958.
Major fa c to rs in the o v e ra ll decrease in the index fo r fre sh f r u it s and vegetables
were marked declines in p rices fo r fre sh vegetables, p a rtic u la rly tomatoes, potatoes, green
beans, le ttu c e , and c e le ry. As a re s u lt o f increased acreage fo r 1958 sp ring and summer
crops to make up fo r lo s t w in te r crops, sup p lies o f these vegetables exceeded those o f pre
vious years and caused p ric e s to decline by December to le v e ls 2.U and 5*U percent below
those o f December 1957 and December 1956, re sp e c tiv e ly .
Potato p ric e s, p a rtly influenced by a Government d iv e rsio n payment program, flu c
tuated moderately during the f i r s t h a lf o f 1957, reaching a high in Ju ly 13 percent above
the December 1956 p ric e . W ith the conclusion o f the 1956-57 program, p ric e s declined sea
so n a lly through October 1957 under pressure o f a heavy la te sp rin g and summer crop, which
was about 22 percent in excess o f the 1956 crop. In view o f an expected large f a l l crop, a
Government d iv e rsio n program was again in itia te d in September 1957 to continue to May 1958•
From the low in October, potato p ric e s increased li7*2 percent by A p ril 1958. Approximately
one -third o f the 1957-58 F lo rid a crop (p rin c ip a l source o f new potatoes fo r e a rly sp rin g
consumption) was badly damaged by the December and January fr o s t s . The C a lifo rn ia w in te r
crop was a lso about one-third le s s than in 1957 and storage stocks as o f January 1 , 1958,
were 11 percent le s s than in January 1957. The sharp increase in potato p ric e s brought to
an end the Government d iv e rsio n program in March 1958 2 /. As the supply s itu a tio n eased
w ith la te sp ring and e a rly summer crops coming to market, potato p ric e s sta rte d downward
a b ru p tly, reaching a low in October 11.9 percent below th a t o f October 1957 and ending the
year 3.7 percent below the December 1956 le v e l.
P ric e s fo r tomatoes declined during the f i r s t 2 months o f 1957 as a re s u lt o f a
large w in te r crop as w e ll as su b sta n tia l im ports from Mexico • Th e re a fte r, prices fluc tua te d
sha rp ly w ith a v a ila b ility o f sup p lies • Highest p ric e s during 1957 occurred in May and low est
p ric e s in September. By December 1957, prices fo r tomatoes had moved up to w ith in . 6> percent
o f the December 1956 le v e l. As a re s u lt o f the v irtu a l fa ilu re o f the 1957-58 F lo rid a crop
(p rin c ip a l source o f the w in te r crop o f tomatoes), prices rose sharply during the f i r s t k
months o f 1958. W ith the in flu x o f a la rg e r supply o f la te sp ring and summer crops, tomato
p ric e s dropped 35.6 percent in 1 month — May to June. The downward movement continued
through September, w ith p rices ris in g again seasonally to a December 1958 le v e l 11.2 percent
below December 1956 p ric e s.
Cabbage p ric e s increased over the f i r s t few months o f 1957 due to low carryover
stocks and su b sta n tia lly lower production o f w in te r cabbage in a ll producing areas. Fo r the
next 7 months, p ric e s declined somewhat, but moved up in December to end the year 12 .U per
cent above the December 1956 le v e l. D ra s tic a lly reduced carryover stocks as o f January 1,
1958, and increased demand, la rg e ly because o f c u rta ile d sup p lies o f many other, fre sh vege
ta b le s, caused cabbage prices to jump 26 percent in January 1958. P ric e s continued upward
fo r the next 2 months. However, ample la te sp rin g and summer crops re su lte d in sharp de
creases u n t il November when p ric e s began r is in g . P ric e s a t the end o f the year were only
i f To ta l d iv e rsio n s under the program amounted to 10.8 m illio n hundredweight compared w ith
11.3 m illio n hundredweight to the same date under the 1956-57 program.
4
s lig h tly higher than in December 1956#
Pric e s o f green beans fluc tua te d in a seasonal p a tte rn over the year 1957, w ith
hig hest p rices occurring in March and low est in September, ending the year 15 percent below
December 1956* As a re s u lt o f severe damage to the w in te r crop, p ric e s jumped approximately
55 percent from December 1957 to January 1958* W ith l i t t l e o r no sup p lies on the m arkets,
p rices were not available in , February and March. As shipments o f la te sp ring crops picked
up in A p ril, sharp p rice decreases follow ed w ith low est p ric e s occurring in August, con
sid era b ly below 1957 le v e ls . Although prices moved upward in the remaining months, the
December 1958 p rices averaged 19 percent lower than the December 1956 p ric e .
Lettuce p rices followed the same p a tte rn as green beans although changes were not
as exaggerated. In 1957, the seasonally low and high p ric e s occurred in March and August,
re sp e c tiv e ly . Pric e s in the w in te r o f 1957-58 were w e ll below those o f a year e a rlie r but
increased contraseasonally in the sp ring o f 1958, p a rtly due to shortage o f other fre s h
vegetables. A fte r a sharp decline in midsummer, p rices increased irre g u la rly u n t il the end
o f the ye a r. Average places a t the end o f the 2-year period were 12.9 percent low er than a t
the end o f 1956, as a re s u lt o f ample su p p lie s.
Onion p rices during the f i r s t h a lf o f 1957 exhibited sharp increa ses, re fle c tin g
sm aller carryover sto c ks. A fte r midyear, w ith ample sup p lies o f la te sp ring onions and the
prospect o f a large summer production, p rices ra p id ly declined through October. By A p ril
1958, p rices were up sharply as a re s u lt o f g re a tly reduced w in te r crops because o f adverse
growing c o n d itio n s, and even sm a ller remaining sup p lies o f carryover stock than a year
e a rlie r. P ric e s dropped in May and continued downward g ra d ua lly. Due to low er y ie ld s in
sp ring and summer crops, p rices in October 1958 were approximately 10 percent above the low
a year e a rlie r and ended the year 23*6 percent above the December 1956 le v e l.
In c o n tra st to fre sh vegetables, fre sh f r u it s increased in price over the 2-year
p e rio d . A re la tiv e ly sm all decline in 1957 was follow ed by a r is e o f about 5*5 percent in
1958, due to su b sta n tia l p rice increases fo r oranges and g ra p e fru it, occasioned by severely
c u rta ile d sup p lie s the e a rly p a rt o f 1958. These increases were p a rtly o ffs e t by substan
t ia lly lower p ric e s in the la tte r p a rt o f 1958 fo r apples as a re s u lt o f a large 1958 f ^ l l
crop* Other f r u it s , which maintained re la tiv e ly low le v e ls from December 1956 to December
1958, also reduced the average ris e fo r fre sh f r u it s over t h is p eriod.
Orange p rices fluc tua te d w ith in narrow lim its a t re la tiv e ly low p rices the f i r s t
h a lf o f 1957 under pressure o f large remaining sup p lie s o f the 1956-57 crops. Slug g ish
demands, e sp e c ia lly from processors o f canned and fro ze n orange products, were a lso an in
fluencing fa c to r. A fte r midyear, p rices increased ste a d ily , reaching a peak in October as
sup p lies o f C a lifo rn ia Valencias dwindled. Th e re a fte r, as marketings o f the F lo rid a crop
increased, p ric e s began a downward tre n d . I t was estimated th a t the to ta l 1957-58 F lo rid a
?rop would be the f i r s t to reach and pass the 100 m illio n box mark. However, as a re s u lt
j f the mid-December 1957 and January 1958 fre e zin g tem peratures, which se rio u sly damaged
f r u i t and tre e s, a revised estim ate indicated th a t the crop would be the sm a llest since 1950.
W ith extremely lim ite d su p p lie s, p rices increased sharply to an a litim e high o f 87 «3 cents
per dozen in October 1958, an increase o f 52.1 percent above the December 1957 p ric e . As
lig h t shipments o f e a rly and midseason oranges sta rte d in October, p rices turned downward,
but w ith continuing increased demands fo r fre sh market as w e ll as processing, prices ended
the year 21.7 percent higher than December 1957 and 23.7 percent higher than December 1956.
P ric e s o f
throughout most o f
compared w ith the
year accounted fo r
lemons, a fte r a s lig h t increase in January 1957* flu c tua te d seasonally
the 2-year period, averaging 7«7 percent lower in December 1958 as
December 1956 p ric e s. Large holdover stocks at the beginning o f each
the drop.
5
Apple p ric e s, which norm ally increase seasonally the f i r s t h a lf o f each year, ex
perienced unusua lly sharp advances in both e a rly 1957 and e a rly 1958. A 58-percent price
increase by June 1957 was caused by lig h t storage stocks at the beginning o f the year as
w e ll as by strong demands fo r fre sh and processing u se s. Although stocks in storage as o f
January 1958 were much la rg e r than a year e a rlie r, by midyear prices rose to w ith in 1 per
cent o f the June 1957 hig h, as consumer demands increased because o f reduced sup p lies o f
c itru s sto c k s. The appearance o f new crop apples in the f a ll o f each year was followed by
seasonally low p rices through November. December 1958 p ric e s averaged 11.5 percent below
December 1956, as a re s u lt o f a large 1958 crop o f apples remaining fo r processing and s to r
age.
Pric e s o f bananas rose 3*1 percent during the 2-year p eriod . In the e a rly p a rt o f
1957, p rices declined under pressure o f ample su p p lie s. Severe storm s in Honduras in la te
May reduced su p p lie s fo r im ports and p rices increased sh a rp ly. However, as sup p lies in
creased, p ric e s took a downward tu rn , and, at the end o f the year, averaged 7.6 percent
below those o f December 1956* W ith increased demands fo r other f r u it s as a re s u lt o f the
shortage o f c itru s f r u it s , p rices fo r bananas rose during January and February 1958 and flu c
tuated s lig h tly through J u ly . In August, banana p ric e s jumped to an a ll tim e high o f 19.1
cents per pound. Considerable damage by stoim s to p la n ta tio n s in C entral and South America
g re a tly c u rta ile d sup p lies fo r f a ll and w in te r consumption. Pric e s a t the end o f 1958 aver
aged 17 cents per pound.
P ric e s o f frozen f r u it s and vegetables declined during 1957, and a t the end o f the
year averaged 2.7 percent below the December 1956 le v e l. Price movements throughout the year
were influenced by lower p ric e s fo r fro ze n orange concentrates, peas, and stra w b e rrie s as a
re s u lt o f heavy packs. Although fro ze n green beans rose ste a d ily during the year, the in
crease was o ffs e t by decreases fo r the other item s in the fro ze n f r u it s and vegetables sub
group. In January 1958, the index rose sharply and continued upward throughout the year,
averaging 21.9 percent above the December 1956 le v e l by the year’ s end. T h is re fle c te d sharp
increases fo r fro ze n orange concentrate as p rices soared to 28.9 cents per 6-ounce can, com
pared w ith a December 1956 price o f 19*2 cents and a low o f 17*5 cents in mid-1957.
The p rice movement o f -canned f r u it s and vegetables was p rim a rily influenced by
canned orange ju ic e . During 1957, p rices fo r other canned f r u it s and vegetables fluc tua te d
only s lig h tly } whereas, p ric e s fo r orange ju ic e dropped 13*5 percent because o f large sup
p lie s on hand. S ta rtin g in January 1958, the index began an abrupt upward movement, re
fle c tin g increases fo r orange ju ic e as w e ll as canned tomatoes. Other canned item s remained
fa ir ly sta b le throughout 1958. Canned tomatoes rose sha rp ly in the f i r s t h a lf o f the year
and then declined as increased sup p lie s o f fre sh tomatoes appeared on the m arkets. On the
other hand, orange ju ic e p ric e s continued to ris e ste a d ily throughout the year and ended the
2-year period 18 percent higher than the December 1956 p ric e . Although canned tomatoes de
clined a fte r midyear, the index fo r canned f r u it s and vegetables continued to ris e fo r the
balance o f 1958, re fle c tin g the continued increases fo r orange ju ic e which reached a high o f
U6.2 cents per U6-ounce can in December 1958, compared w ith the December 1956 price o f 39*1
cents and a low o f 33*8 cents in la te 1957.
D ried f r u i t and vegetable p ric e s averaged higher in 1958 than in 1957, and showed
an increase o f 9*3 percent above December 1956 le v e ls . Decreased production o f dried prunes,
33.0 percent sm a lle r than the 1957 crop, a re s u lt o f unfavorable weather c o n d itio n s, brought
higher p ric e s and influenced the upward p rice movement o f the d ried f r u it s and vegetables
group in 1958.
6
Cereals arid Bakery Products. During 1957 and 1958, cereals and bakery products con
tinued the steady upward trend begun in 1950, increasing 5*2 percent over the 2-year period*
A ll item s w ith in th is group showed marked increa ses, re fle c tin g higher processing and d is
trib u tio n c o sts*
P ric e s fo r bread, the major item w ith in th is group, rose 7 percent, w ith advances in
23 o f the 2k months during the 2 years* Increases in p ric e s during the period ranged from
0*2 cents to 2*9 cents per pound among the 20 large c itie s where p rices are obtained by the
Bureau. Ro lled oats rose sharply during the f i r s t h a lf o f 1957 (12*9 percent), due to higher
p rices fo r oats fo llo w in g the sm a lle st crop in 12 ye a rs.
Th e re a fte r, p rices fo r ro lle d oats
continued to ris e ste a d ily , averaging 15*1 percent higher at the end o f 1958 than 2 years
e a rlie r* Increased processing costs accounted fo r a ris e o f 13*9 percent in p ric e s fo r com
fla k e s from December 1956 to December 1958* Rice p rices a lso rose ste a d ily during most o f
the 2-year period as per capita consumption averaged 5*9 pounds, the hig hest since 191*0-1*1*
Among the other cereal and bakery products, crackers increased 1*.7 percent; com meal, 3.1*
percent; and flo u r 2*1* percent during the 2k months; cookies and b is c u it mix were up fra c
tio n a lly .
D a iry Products*
Pric e s o f d a iry products rose 2.7 percent between December 1956
and December 1958, continuing the upward trend begun in 1951** P ric e s in December 1957 aver
aged 3 percent higher than a year e a rlie r. The increase occurred m ostly during the la s t 6
months o f 1957 and was p rin c ip a lly the re s u lt o f higher p ric e s o f flu id m ilk . December 1958
d a iry product p rices averaged 0 .3 percent lower than those in December 1957*
A moderate seasonal decrease in m ilk p ric e s through June 1957 was followed by a
g reater-than-usual seasonal advance to the end o f the ye ar.
Increased handling costs and
drought conditions in some areas contributed to the inc re a se s. P ric e s o f m ilk bought in
grocery s to re s advanced 1*.0 percent and those o f delivered m ilk rose 3*9 percent from Decem
ber 1956 to December 1957*
A sm all decline in m ilk prices in 1958 brought the average
ris e over the 2-year period to 3*5 percent.
B u tte r p rices a t the end o f 1958 averaged 0*5 percent lower than in December 1956,
as consumer demand and production continued to decrease each ye a r. In order to support
p ric e s, Commodity C red it Corporation purchases were increased s lig h tly *
Pric e s o f cheese increased fra c tio n a lly (0 .5 percent) between December 1956 and
December 1958* Purchases were made by the Commodity C re d it Corporation in both years in
order to s ta b iliz e p ric e s, k/
Ice cream p rices increased 2*0 percent during the 2-year period, re fle c tin g inc re a s
ing production and handling c o sts.
Other Foods a t Home. The other foods at home group, which averaged 3 .1 percent
lower in p rice in December 1958 than in December 1956, includes nonalcoholic beverages, fa ts
and o ils , sugar and sweets, eggs, and other miscellaneous foods. Increases o f 8 .2 percent
fo r sugar and sweets, 0.7 percent fo r eggs, and 0 .1 percent fo r fa ts and o ils were more than
o ffs e t by a decrease o f 15 percent fo r beverages.
3/ Purchases o f b u tte r by CCC under the A g ric u ltu ra l Act o f 19k9 amounted to 173,500,000 lb s .
in 1957, and 183,800,000 lb s . in 1958.
k j CCC purchases o f cheese amounted to 21*1,000,000 lb s . in 1957, and 80,300,000 lb s . in 1958*
Stocks held by CCC were p ra c tic a lly zero at the end o f 1958.
7
A su b sta n tia l drop o f 23*7 percent in coffee p ric e s accounted fo r the decline in
beverages and was p ra c tic a lly the sole fa c to r in the decrease over the 2 years in the other
foods subgroup. Pric e s o f coffee beans f e l l almost ste a d ily during th is period in response
to su rp lu s production in B ra z il and other L a tin American growing areas, despite e ffo rts o f
the exporting c ountries to support p ric e s through le g a l minimum export p ric e s, purchase pro
grams, quota a llo tm e n ts, etc* Increased use o f low er priced A fric a n coffee in blends accen
tuated the e ffe c ts o f la rge su rp luse s in L a tin America. Pric e declines fo r coffee beans
were re fle c te d in lower r e t a il p ric e s, as coffee in cans dropped from $1.09 in December 1956
to 85 cents a pound, and coffee in bags f e ll from 91 cents to 66 cents a pound. Decreases
fo r the two item s amounted to 21.7 percent and 27 percent, re sp e c tiv e ly , over the 2-year
p e rio d .
Because o f lower coffee p ric e s, consumption o f tea decreased. However, tea p ric e s
rose s lig h tly during 1957 and 1958, re fle c tin g reduced im ports as a re s u lt o f a se rie s o f
s trik e s which c u rta ile d shipments from Ceylon. December 1958 tea p ric e s were 2 .5 percent
hig her than in December 1956.
P ric e s fo r cola d rin k s rose ste a d ily over the '2 ye a rs, mainly because o f higher
processing and d is trib u tin g c o sts.
Egg p rices increased 0 .7 percent from December 1956 to December 1958 w ith usua l
flu c tu a tio n s during t h is p e rio d . Heavy production in the f i r s t h a lf o f 1957 depressed
p ric e s to a new low o f U7*9 cents per dozen in June, 68.8 percent o f the 19U7-U9 average,
the low est le v e l since January 1955* As production decreased, p ric e s increased more than
seasonally (U li.8 percent) to a high o f 69.5 cents per dozen in October. P ric e s then de
clined seasonally through June 1958, except fo r a sharp ris e in March due to adverse weather
c o n d itio n s, but remained a t a higher le v e l than the previous year. Seasonally higher p ric e s
in la te 1957 and e a rly 1958 induced some increase in the production o f la ying chickens.
Heavy c u llin g o f old hens and an unusua lly high p ro p o rtio n o f new la ye rs re su lte d in sharp
declines in p ric e s from September to the end o f the ye a r. Pric e s in 1958 ranged from a low
o f 55*1 cents per dozen in June to a high o f
68.7 cents in September.
Fa ts and o ils as a group averaged only fra c tio n a lly higher in p rice (0 .1 percent)
in December 1958 than i t did 2 years e a rlie r. P ric e s o f la rd , salad d re ssin g , and peanut
b u tte r increased, but shortening and margarine p ric e s were low e r.
W ith the reduction in hog sla ug hte r a fte r the 1956 peak, la rd p ric e s followed the
seasonal p a tte rn o f pork production and rose to th e ir hig hest le v e l in September 1958. In
creasing production th e re a fte r re su lte d in seasonally lower p ric e s through December, but the
average fo r the month was 5*3 percent higher than in December 1956.
Shortening p ric e s decreased over the 2 years w ith the la rg e r decline occurring in
1958. P ric e s fo r margarine increased 0 .9 percent in 1957, but decreased s u ffic ie n tly during
1958 to b ring the December 1958 price to l. U percent below the December 1956 average. Pro
duction o f margarine rose to a new high and exceeded th a t o f b u tte r fo r the f i r s t tim e .
Peanut b u tte r p rices advanced 5*0 percent during the 2U-month period, w ith the greater p a rt
o f the increase occurring in 1958. In the la s t 3 months o f 1958, p ric e s declined s lig h tly
as the new crop o f peanuts came to market.
Sugar and sweets averaged 8.2 percent higher in price in December 1958 than in
December 1956. One o f the p rin c ip a l causes fo r th is ris e was an increase o f llu 3 percent
fo r chocolate b a rs. P ric e s fo r th is item were re la tiv e ly stable through March 1958 but a
general reduction in the size o f bars re su lte d in a sharp increase in p ric e s from A p ril
through June. Th e re a fte r, prices remained a t the high le v e l fo r the balance o f the year.
8
Sugar prices increased 6.2 percent during the 2 years. Reduced world supplies
caused prices to climb f a ir ly ra p id ly during the f i r s t h a lf o f 1957. A fte r midyear, a l
though sugar marketing quotas and domestic beet acreage were increased, prices continued to
move upward, influenced by fa c to rs contrib uting to a greater demand and possible reduction
in world supplies*
Among these fa cto rs were the crop shortage in Puerto Rico caused by
drought, reduced production in Hawaii follow ing a 6 months s tr ik e o f sugar workers during
1958, as w e ll as an estimated decrease in production in Cuba because o f in te rn a l s t r i f e .
Among the other items in t h is subgroup, corn syrup prices increased 8.1 percent;
g e la tin d e sse rt, U.3 percent; and grape j e lly , 2.8 percent, during the 2 years.
9
T able 3 .
Indexes o f R e t a i l P r ic e s o f Food in th e U nited S t a t e s \ / , b y Commodity Group, b y T ea r, 1 9 2 3 -5 8 . 2 /
/ l 9l*7-i* 9-100 u n le s s o th e rw is e in d ica te d jf
Tear
----1921*---------------1925---------------1926---------------1927---------------1928---------------1929---------------1930---------------1931---------------1932----------------
T ota l
fo o d s
Foods
away
from
home
y
—
. ——
—
—
—
—
. ——
——
____
____
....
—
....
——
....
....
—
61.1*
60.8
65.8
68.0
6 5 .5
61*.8
65.6
62. 1*
51.1*
1*2.8
_____
1933---------------193U---------------1935---------------1 9 3 6 --------------1937----------------
1*1.6
1*6 . 1*
1*9.7
50.1
52.1
—
—
—
—
1938---------------1939---------------191*0---------------191*1---------------19l*2----------------
1*8 . 1*
____
191*3---------------19l*l*---------------191*5--------------191*6- -------------191*7----------------
6 8 .3
67.1*
6 8 .9
7 9 .0
9 5 .9
19U8---------------191*9---------------1950---------------1951---------------1952----------------
1*7.1
1*7.8
52.2
6 1 .3
—
——
—
....
....
——
—
—
....
....
....
.—
—
5378
61*.9
70.2
70.0
6 8 .5
66.6
6 5 .1
6 3 .1
5 5 .3
5 o .o
51.2
5 9 .5
61.6
6 0 .9
6 2 .5
60. 1*
5 7 .2
5 8 .6
5 9 .2
63.6
M eats,
p o u lt r y ,
and
f i s h 5/
W . 5 '" '
1*1*.1
1*7.9
5 0 .7
1*9.9
5 3 .0
5U.7
5 1 .3
1*3.5
' 3U.1
2 9.7
3U.0
1*3.0
1*2.6
1*5.5
1*2.6
1*1.6
1*1.2
1*6.3
51*. 2
_ ___
....
——
—
—
65.6
—
....
. —_
—
—
10U.1
100.0
101.2
112.6
11U.6
_____
—
— .
—
....
—
—
—
103. U
106.1
1 0 2 .7
lo l* .5
l i U .o
1 0 0 .5
10l*.9
1 17 .2
—
-—
116.8
116.2
1953---------------1951*---------------1955---------------1 9 5 6 ---------------
112.8
112.6
100.6
1 1 2 .5
111*9
1 0 9 .7
1 1 9 .1
1 2 1 .9
1 2 3 .9
110.2
1957---------------1958----------------
115.1*
1 2 0 .3
113.8
118.8
2/
J/
“
k/
V
5/
7/
1 1 0 .9
1 1 1 .7
102*3
103.1*
105.1*
1 0 9 .3
112.6
6 5 .1
6 5 .9
7 5 .6
9l*.o
5 7 .6
5 5 .9
5 6 .5
69.1*
9 3 .5
T o ta l
B eef
and
veal
Leg
of
lamb
C hick
ens
F is h
D a ir y
p r o d u c ts
T o ta l
F rozen
y
F resh
....
....
....
....
8 2 .3
7 7 .1
9 1 .7
1 0 7 .3
——
....
—
- —.
—
....
....
....
....
—
....
....
....
....
—
....
—
—
—
—
....
....
....
——
—
6 7 .2
6l*.i*
6 6 .5
7 8 .1
9 0 .6
66.1
103.2
6 7 .9
9 0 .0
—
92.2
____
____
—
....
—
—
—
— «
—
—
....
....
....
....
—
....
....
—
—
—
....
—
.—
-—
—
....
—
—
—
—
68.2
68.0
62.8
7 9 .0
8 2 .8
8 6 .9
7 8 .9
8 2 .3
53.1*
l*!*.l
61.6
____
----- ....
....
—
__
____
—
1*3.9
1*3.0
1*6 . 1*
....
....
— .
....
....
1*9.6
5 2 .5
5U .5
....
....
1*3.0
1*7.2
5 5 .7
5 8 .3
32.8
3 2 .9
3 3 .7
5 0 .6
5 2 .8
5U.7
1*8.8
1*1*.8
....
....
1*8.7
1*8.1
1*9.6
1*2.7
1*2.1
1*1.2
1*6 . 1*
53J*
1*1.5
1*2.5
U3.2
1*6.6
52 .0
1*1*.8
1*1 . 1*
5U.3
1*8.7
1*9.2
5 3 .0
6 3 .7
3 3 .8
33.7
36 .9
1*1.6
51*.U
5 1 .7
1*5.6
1*9.8
52.6
1*6.3
U7.3
5 0 .5
61* .1
51*.2
51.1*
5 1.5
9 3 .6
89.8
5 5 .8
5 2 .2
52.1*
6 9 .0
1 0 0 .5
5 6 .1
5 5 .1
5 5 .7
6 7 .1
9 0 .2
7 5 .9
78.1*
65.8
52.1*
1*9.9
1*9.8
6 3 .3
6 9 .0
6 9 .3
7 2 .5
7 8 .9
9 0 .6
6 9 .9
69.1*
6 9 .5
8 5 .7
9 6 .7
103.6
101.1
9 5 .9
9l*.6
100. 1*
9 9 .3
1 0 3 .1
1 0 7 .3
10U .5
10l*.9
1 0 3 .0
1 1 7 .6
111*. 6
1 0 6 .3
9 6 .9
9 5 .9
120.2
118.1
1 0 5 .5
99.1*
9 5 .2
9 9 .7
1 1 0 .5
1 1 3 .9
9 8 .1
9 3 .1
lO lt.3
1 0 2 .5
9 8 .2
9 9 .8
1 0 7 .3
111*.!*
1 0 3 .5
1 1 2 .3
—
—
—
—
—
1*1.5
39.8
106. 1* 108 .7
100.0 1 0 1 .5
1 0 5 .5
1 1 9 .5
118. 1*
111 .7
1 3 0 .5
1 2 9 .5
110.6
110.0
101.2
102.1
108.0
101.6
125.6
9 7 .1
9 7 .9
9 8 .3
9 7.2
9 5.7
1 3 0 .5
1 3 3 .1
105 .2
115 .1
1 08 .7
102.8
121.0
1 1 9 .6
1 09 .9
Pork
3 7.8
1*6.6
5 6 .1
Other Foods a t Home
F r u it s and V e g e ta b le s
Meats
T ota l
C e re a ls
fo o d s
and
at
b a k e ry
home produ cts
3 9 .5
1*1 . 1*
1*3.1
1*0.1
1*0.8
!i0.8
1*3.7
50.8
80.2
9 0 .3
9 5 .1
100.1
9 7 .6
1 1 0 .3
88.1
110.8
108.6
9 1 .7
80. 1*
78.1*
7 7 .5
5 8 ,3
6 5 .1
107.0
1 1 1 .5
109.6
106.1
5 6 .7
5 1 .3
52.8
8 2 .7
82. 1*
8 6 .7
8 9 .3
9 7 .6
1 0 0 .5
1 0 1 .9
9 7 .6
1 0 6 .7
1 1 7 .2
1 0 8 .5
1 0 5 .9
1 0 8 .7
1 1 3 .5
1 1 1 .9
1 1 3 .5
1 1 9 .0
1 0 9 .9
111.8
118.6
117.6
1 1 3 .5
1 2 7 .1
88.1
61.0
50.2
"
Canned
D ried
7 0 "
7 6 .9
83.2
7IV3
6l*.9
6U.7
7 7 .3
7 6 .0
5 9 .3
7 5 .8
7 8 .2
7U .6
6 5 .0
5 7 .3
6 9 .5
6l*.5
1*8.3
3 7 .1
....
....
....
....
—
5 8 .0
5 5 .3
6 5 .3
1*6.8
66.8
50.1*
5 1 .5
6 3 .5
61*.9
....
—
—
—
—
1*3.7
1*5.1
1*6.1
1*9.1*
6 3 .0
6 1 .3
5 8 .1
5 8.1
....
. —.
. ——
81* . 1*
81* .0
8 9 .2
90.1*
9 5 .5
—
....
....
....
111.7
102.8
56 . 1*
1 0 0 .7
1 0 3 .7
9 7 .7
1 0 5 .9
123.2
101.2
116.1
9 9 .1
9 9 .5
1 0 3 .1
1 1 3 .9
9 7 .8
1 1 7 .9
61.6
7 6 .5
82.1
81. 1*
8 1 .9
88.6
10U.5
99.1*
96.2
91.8
10l*.3
1 0 3 .0
62.0
62.6
Fats
T o t a l Bever
ages o f g
2/
——
....
....
——
8 0 .3
7 3 .6
9 9 .2 “ 5 0
9 0 .0 6 8 .3
7 0 .5 7U.3
6 7 .9 69.6
7 1 .9 65.1*
8 0 .9
8 0 .7
7 0 .2
7 1 .1
7 0 .5
69.6
6U.6
6 7 . 1*
70.6
66.0
61.0
5 3 .2
39.1*
6 0 .7
5 6 .1
5 0 .7
5 9 .6
1*7.0
1*0 . 1*
5 3 .3
55.1*
5 7 .0
5 6 .3
5 7 .2
51.2
H * .IT
7 2 .3
83.1*
83.1*
80.0
....
....
....
....
....
3 5 .9
1*1.1
1*1.0
3 9 .3
1*7.2
....
....
....
....
5 5 .1
82.6
3 6 .8
1*2.3
—
3 7 .9
3 7 .9
1*0.9
1*3.1*
55.1*
____
—
....
....
—
1*7.8
1*6.8
1*5.3
1*9.7
5 9 .8
51.8
1*8.6
61*.6
6 6 .9
68. 1*
77.1*
1 0 7 .2
....
---- ----- ---- -
61.1
100.1
9 1 .5
60 .9
61.1
68. 1*
61.1
5 7 .0
58.6
1*5.5
5 2 .1
6 6 .3
6 9 .9
6 8 .3
6 8 .7
81*. 3
109 J*
100. 1* 1 0 2 .5 100. 1* 1 0 8 .3
8 2 .2
9 2 .5
9 7 .5 108.1
7 9 .9
9 2 .9 101.2 1 5 3 .0
111
*.
6
101.6
1 6 8 .7
9 3 .5
9 7 .9 1 0 9 .3 169.8
7 9 .3
10l*.0
108.1
116.0
122.8
1 2 3 .7
1 0 6 .3
1 1 1 .5
132.6
110.8
118.2
1 1 6 .3
111*.6
112.2 17U.5
111*.8 2 0 7 .3
1 1 1 .5 185.6
112.8 19U.0
7 9 .6
8 3 .9
8 1 .3
8 3 .1
1 1 2 .9 1 9 2 .7
112. 1* 1 7 9 .1
86.8
85.8
5 l - c i t y average January 1923 - Febru ary 19l*3, 5 6 - c i t i e s March 19^3 - December 1 9 5 2 , l i b - c i t i e s b e g in n in g January 1953
T o t a l f o o d in d e x e s , 1913-22* 1913 - 3 9 .6 ; 1911* - 1*0.5; 1915 - 1*0.0; 1916 - 1*5.0; 1917 - 5 7 .9 ; 1918 - 6 6 .5 ; 1919 - 7U .2 ; 1920 - 8 3 .6 ; 1921 - 6 3 .5 ; 1922 - 59.1*.
Indexes f o r th e y e a r s 1923-52 have b een computed b y c o n v e r tin g Indexes from 1935-39 b a s e , p r e v i o u s ly p u b lis h e d , t o th e 191*7-1*9 b a s e . See R e t a i l Prloes o f Food
1 9 5 5 -5 6 , BLS B u ll e t in 121 7, ( t a b l e c , p . 37) f o r c o n v e r s io n f a c t o r s .
January 1 9 5 3 -1 0 0 . R estau rant m eals in c lu d e d in t o t a l fo o d s begin n in g January 195 3.
Only t o t a l m eats, p o u l t r y , and f i s h a v a ila b le through 1931*. Other meats in c lu d e d in m eats, and in m eats, p o u l t r y , and f i s h , b eg in n in g January 193 5.
Deceafeer 195 2 -1 0 0 .
P a r t i a l l y prepared f o o d s and o t h e r m is c e lla n e o u s fo o d s in clu d e d in t o t a l f o o d s bough t t o b e p rep ared a t home b e g in n in g January 1 95 3.
6 9 .9
7l*.3
5 0 .1
5 2 .7
5 0.9
1*8.7
5 0 .7
1 0 5 .0
10l*.0
10U.0
1 0 7 .9
Sugar
and Eggs
Sw eets
55.1*
5 6 .9
5U.8
3 8 .3
1*3.5
5 0 .7
1*9.7
7 1 .5
1*9.3
1*1*.7
1*6.1
5 5 .1
6 7 .0
7 1 .9
7 1 .5
7 1 .5
81 . 1*
7 9 .5
7 5 .6
8 0 .7
8 2 .9
101.8
98.6
60.2
98.1* 1 0 2 .5
9 9 .8 98.8
8 5 .3
1 0 5 .5 103*8
106. 1* 9l*o8
101.8
1 0 7 .6 100. 1*
81*.0
109.8
112.2
109.6
112.8
1 1 7 .9
86.8
8 6 .3
8 2 .2
8 6 .5
T able l ,
Indexes o f R e t a il P r i c e s o f Food i n th e U nited S t a t e s , b y Commodity G roup, b y Month, December 1955 - December 1958 l /
/l9U 7»U 9»100 u n le s s o th e rw ise in d ic a t e d !
Year
and
month
1955
December ---------1956
January — — February - — —
March - — ---------A p r il ---------------May — — -------—
June — — — —
J u l y -----------------August -------------September — —
O c t o b e r ---------—
November ----------December — ——
1957
J a n u a r y -----------Febru ary — —
March — -----------A p r il ---------------M a y -------------------J u n e --------------- J u l y -----------------August -------- —
September --------O ctob er — — —
November ---------December ----------1958
J a n u a r y -----------February — ------M a r c h ---------— A p r i l -------------- May
---------J u n e -----------------J u l y -------------- —
A u g u s t ------------ September --------O ctober -----------November — ------December -------- --
T o ta l
Foods
1 0 9 .5
Foods
away
from
home
2/
T ota l
food s
at
home
10U .3
C ereals
and
bakery
p rodu cts
M eats,
p o u lt r y ,
and
fis h
1 0 7 .9
1 2 3 .9
9 1 .6
9U.3
9U.3
8 6 .1
1 2 3 .9
1 2 1 .3
12ti.ll
12ti.5
121 .7
125 .2
1 2 5 .8
1 2 6 .3
1 2 6 .6
126 .8
1 2 7 .0
12 7 .1
9 3 .3
9 3 .6
9 2 .5
9 2 .7
9 1 .6
9 3 .6
9 5 .5
9 9 .1
9 9 .8
1 0 1 .3
1 03 .8
1 0 3 .5
1 0 1 .3
1 00 .3
9 3 .1
9 1 .5
8 9 .9
9 0 .5
9 1 .8
9 3 .1
9 l.l
9 8 .0
1 0 2 .7
1 0 3 .5
1 0 1 .2
9 8 .6
8 3 .5
8 5 .7
8 1 .7
8 8 .5
9 0 .9
97. 1
1 0 7 .0
1 0 7 .5
1 0 7 .1
1 0 7 .3
1 0 7 .9
1 0 9 .5
1 1 2 .1
1 1 3 .8
1 1 1 .8
1 1 1 .7
1 11 .7
1 1 1 .3
1 1 1 .2
1 0 7 .3
1 0 7 .6
111.1
1 1 2 .0
1 2 8 .0
129 .1
1 29 .8
1 30 .1
1 30 .1
1 3 0 .6
130 .8
1 3 1 .0
131 .2
131 . 1
1 3 1 .6
1 3 1 .8
101 .2
1 03 .5
102 .U
1 0 1 .5
106.7
1 1 0 .5
113 .2
1 16 .3
115.2
9 7 .1
9 7 .1
9 6 .3
9 9 .1
1 0 1 .3
1 0 3 .0
1 0 5 .5
1 0 9 .2
lO h .l
108.8
10U.1
1 0 9 .0
1 0 9 .6
10U.U
1 0 1 .8
111.0 105.0
1 1 3 .2
111*.8
1 13 .1
11 3 .1
1 13 .1
1 1 2 .9
1 1 2 .9
1 1 2 .8
1 1 3 .6
113 .2
1 1 3 .8
111. 6
116.2
1 17 .1
1 1 7 .9
117 .0
1 1 6 .1
1 1 6 .0
116.1
1 1 8 .2
1 1 8 .7
1 2 0 .8
1 2 1 .6
1 2 1 .6
1 2 1 .6
121 .7
120 .7
1 2 0 .3
119 .7
1 19 .li
1 1 8 .7
10U.9
1 0 5 .3
105 .7
106.0
1 0 6 .5
106.8
108.1 l l l . i
108 .1* 1 1 2 .1
1 0 8 .5
1 0 9 .3
1 0 9 .5
1 1 0 .0
1 1 0 .5
110.6
1 1 0 .9
1 1 1 .0
111.1
1 1 1 .3
1 1 1 .8
1 1 2 .0
1 1 2 .2
11 2 .7
1 1 2 .8
1 1 3 .3
113.U
1 1 3 .3
1 1 3 .7
1 1 3 .6
1 1 3 .0
11U.7
116.1
116.6
1 1 5 .5
l lU .7
lll.i
111. 3
1 1 6 .7
1 1 7 .2
1 1 9 .6
1 2 0 .5
1 2 0 .5
120 .1
1 2 0 .5
1 1 9 .2
118 .7
1 1 8 .0
1 1 7 .6
116.8
1 3 2 .5
1 3 2 .6
132 .7
1 3 2 .7
132 .8
1 3 2 .9
92.8
9 l.0
9 5 .5
9 8 .0
9 9 .3
9 9 .9
1 0 1 .3
100 .8
9 8 .8
9 8 .0
9 9 .0
101 . 1
1 0 0 .6
1 0 2 .0
103 .7
1 0 6 .9
1 0 9 .5
1 1 1 .9
1 1 0 .3
1 0 6 .3
1 0 1 .6
106.0
110 .2
11 2 .0
n li.li
115.9
116.6
1 1 8 .3
132.9
119.2
1 32 .9
1 3 3 .5
1 33 .9
1 3 1 .0
131 .0
117 .7
1 1 5 .8
1 1 1 ,6
1 1 3 .5
1 13 .0
T o ta l
111.1
108 .9
1 1 0 .5
1 1 5 .1
116.7
1 1 8 .8
1 2 1 .5
122 .0
12U.2
125 .1
1 2 1 .3
1 2 2 .5
1 2 1 .1
120 .0
119 .9
106.9
P ork
98.2
9 8 .6
9 9 .8
9 8 .5
9 5 .2
9 5 .6
9 8 .5
1 0 3 .0
101 .1
1 0 2 .3
10 5 .2
1 1 0 .9
1 1 1 .3
11 9 .2
1 0 7 .3
1 0 5 .9
1 0 5 .6
1 0 7 .7
116.0
108.2
1 1 2 .8
1 1 1 .8
1 1 7 .9
1 2 1 .5
1 2 1 .7
1 2 2 .6
1 2 2 .3
1 1 9 .8
1 1 9 .5
1 2 0 .2
1 2 0 .5
1 2 1 .0
1 1 0 .1
1 1 1 .3
1 1 2 .6
1 1 1 .7
1 1 5 .0
1 1 8 .3
1 20 .7
1 2 0 .3
1 0 3 .7
1 0 5 .2
116.8
1 13 .7
11 0 .2
100. U
F is h
D a iry
p ro d u cts
T ota l
F rozen
3/
F resh
Canned
D ried
F a ts
T o t a l Bever
and
ages O ils
81 .1
1 0 9 .2
1 0 7 .7
1 1 0 .7
1 0 2 .1
1 1 0 .3
1 0 5 .9
1 1 5 .6
1 1 3 .7 183 .8
8 0 .3 1 0 8 .8
9 8 .7
9 3.1
9 3 .5
9 2 .6
9 1 .9
1 0 3 .5
1 0 8 .5
1 0 3 .5
1 0 2 .2
1 0 3 .0
1 0 1 .1
1 0 2 .3
9 8 .9
8 1 .9
83 .7
8 3 .3
8 1 .6
8 2 .1
8 0 .7
81*.7
81 .U
7 8 .7
7 6 .7
7 5 .1
71* .7
1 0 9 .6
1 0 8 .8
1 0 9 .2
1 0 8 .5
108.1*
1 0 8 .0
1 0 7 .6
1 0 8 .0
1 0 8 .1
1 0 8 .3
1 0 8 .3
1 0 8 .9
1 0 7 .3
1 0 7 .3
1 0 6 .9
1 1 2 .6
1 1 3 .3
111*.8
1 1 6 .7
1 2 1 .5
1 3 1 .1
1 3 5 .2
1 2 0 .7
111*. 8
1 1 3 .9
1 1 5 .8
117.1*
1 0 2 .3
1 0 2 .9
1 0 3 .9
1 0 3 .6
1 0 3 .5
lo l.i
1 0 1 .7
10l*.$
lO l.l
1 0 2 .5
1 0 1 .1
100.1*
1 1 3 .3
lllu l
1 1 6 .3
1 1 9 .3
1 2 6 .8
11*2.5
ll*8.l*
12l*.9
1 1 5 .5
lllu l
117.1*
120.1*
1 0 6 .1
1 0 6 .5
1 0 6 .9
1 0 7 .3
1 0 7 .6
1 0 8 .0
1 0 8 .6
1 0 8 .8
1 0 8 .7
IO 8.9
10 8 .8
1 0 8 .3
111*.7
n l.7
1 1 1 .5
1 1 1 .5
111*.6
1 1 1 .9
115.1*
115.»*
1 1 5 .3
111* .6
1 1 3 .6
1 1 2 .7
1 1 2 .8
1 0 9 .6
1 1 0 .7
1 1 0 .8
1 1 0 .9
1 8 2 .9
1 8 3 .3
1 8 8 .0
1 8 8 .9
1 8 9 .3
191.7
1 96 .9
1 9 7 .8
201 .5
202.8
202.8
20 1 .6
7 9 .6
7 9 .6
80. 1*
8 2 .2
8 3 .9
8 1 .6
81.U
8 1 .1
8 1 .2
8 1 .2
8 1 .6
8 5 .3
108.8
1 0 8 .8
1 0 6 .9
1 0 9 .0
1 0 9 .0
1 0 9 .3
1 0 9 .6
1 0 9 .7
1 0 9 .9
1 1 0 .3
1 1 0 .6
1 1 0 .9
9 6 .8
8 1 .9
8 5 .1
8 3 .5
8 2 .2
8 3 .1
8 6 .5
8 9 .9
9 0 .7
8 7 .7
8 3 .8
98.2
9 9 .0
9 7 .5
10I .1
1 0 5 .6
1 0 7 .2
1 0 5 .5
1 0 5 .5
1 0 5 .7
1 0 1 .5
1 0 1 .3
1 0 5 .1
7 5 .9
7 9 .9
8 0 .1
7 9 .1
7 8 .9
8 0 .9
8 3 .3
8 3 .3
7 8 .5
7 3 .8
7 3 .1
7 l.2
1 0 9 .5
1 0 9 .3
1 0 8 .6
1 1 6 .9
1 1 6 .5
1 0 0 .3
9 9 .8
9 9 .6
9 8 .7
9 7 .2
9 5 .9
9 5 .8
9 6 .3
9 7 .0
9 7 .6
9 7 .8
9 7 .7
1 2 0 .0
1 1 9 .5
1 1 9 .0
1 2 3 .5
1 0 7 .7
1 0 7 .3
1 0 7 .1
1 0 6 .7
112 .2
1 1 2 .1
1 1 1 .6
1 1 1 .5
1 1 1 .5
1 1 1 .8
1 1 1 .7
lll.i*
U 0 .9
1 1 0 .7
m .i
1 1 2 .7 2 01 .3
1 1 3 .0 200 .8
1 1 1 .6 1 9 9 .5
111.0 1 9 6 .5
1 0 9 .9 1 9 1 .6
1 0 9 .5 1 91 .7
1 1 1 .7 1 9 2 .6
1 1 3 .8 1 9 2 .5
1 1 5 .0 188.0
116.2 181 .7
1 1 5 .6 1 8 3 .9
1 1 1 .9 18 3 .8
8 6 .6
8 7 .8
8 8 .0
8 7 .1
8 7 .1
8 6 .7
8 6 .5
8 6 .6
8 6 .5
8 6 .1
8 6 .1
8 6 .1
1 1 1 .5
1 1 2 .1
1 1 2 .U
1 1 2 .5
1 1 2 .7
1 1 2 .7
1 1 3 .0
1 1 3 .3
1 1 3 .1
1 1 3 .3
1 1 3 .1
1 1 3 .1
7 7 .0
7 6 .9
72.1*
7 2 .3
6 9 .9
6 8 .8
7 7 .5
8 5 .1
9 3 .0
9 9 .6
9 8 .1
9 5 .5
110.5
113.2
112. 1
7 7 .0
7 9 .7
8 3 .5
113.1*
1 1 1 .8
1 1 2 .6
1 1 3 .1
1 1 1 .6
1 1 1 .9
1 1 2 .L
1 1 2 .6
11 2 .3
1 1 3 .1
1 1 1 .3
1 1 3 .8
1 12 .1
1 1 1 .5
1 1 0 .9
1 1 1 .8
U 2 .8
1 1 5 .2
1 1 3 .2
1 1 2 .6
1 1 0 .7
18U.8
181 .7
1 8 3 .1
1 8 2 .5
1 8 1 .2
1 8 0 .9
1 7 9 .9
17 8 .2
1 7 1 .7
171.1
1 73 .8
171 .1
8 6 .3
8 5 .8
8 6 .1
8 6 .2
8 6 .2
8 5 .9
8 5 .8
8 5 .8
8 5 .6
8 5 .5
8 5 .1
8 5 .1
1 1 3 .7
1 1 3 .6
1 1 3 .9
1 1 7 .1
8 1 .7
8 1 .9
8 1 .5
7 7 .6
7i*.l
7 1 .6
7 1 .7
6 9 .0
H 2 .0
1 1 2 .3
1 1 3 .9
116 .1
1 1 7 .3
1 1 8 .5
1 1 9 .6
120 .1
121 .1
1 2 1 .5
1 2 1 .9
1 2 3 .2
8 7 .6
8 1 .1
9 0 .6
8 1 .5
8 l.l
7 8 .9
8 2 .5
8 7 .2
9 8 .5
9 1 .1
8 9 .9
8 1 .1
Leg
of
Lamb
C hick
ens
9 5 .1
80.1
108.8
1 0 9 .7
1 0 9 .0
1 0 9 .6
1 1 0 .2
1 1 0 .0
1 1 0 .5
lll.i*
1 1 2 .2
1 1 3 .8
115.U
1 17 .1
1 1 7 .6
1 1 7 .6
117 .1
1 1 7 .6
1 1 7 .8
1 1 8 .2
1 1 9 .0
1 1 9 .6
1 1 9 .9
106.1
1 0 7 .5
1 0 7 .7
1 0 8 .7
1 0 9 .2
1 0 9 .8
1 1 0 .7
111.1
1 1 1 .3
1 1 1 .2
111.1
1 1 0 .7
1 1 0 .5
1 1 0 .0
1 1 0 .0
1 1 0 .5
111.5
1 1 3 .1
111*. 2
ill* . 5
11I .6
1 1 1 .6
ill. 5
11I .1
112.5
111.8
111.7
112.I*
113.0
lllu l
ill.5
ill* . 5
ill* . 3
116.1
1 1 8 .7
1 2 2 .5
1 2 6 .8
1 2 6 .9
1 2 1 .3
111*.8
111*.5
111*.6
1 1 3 .9
1 2 1 .9
121* .1*
1 3 0 .7
1 3 6 .6
137.1*
1 3 1 .3
1 3 1 .9
1 2 1 .9
12 0 .7
1 2 1 .0
1 21 .1
1 2 0 .1
1 / Indexes b y month 191 7-5 1 may be found i n R eta il P rice s o f Food, 195 3 -5 1 , BLS B u lle tin I I 83, (Table l , p p . 1 2 - l U ) .
195 5 -5 6 , BLS B u lletin 1217 (Table l , p . 1 3 ) .
2 / January 1953 - 100 .
y De c e n t e r 1952 - 100 .
Other Foods a t Home
F r u it s and V e g e ta b le s
Meats
B eef
and
veal
1 0 7 .6
1 1 0 .3
1 1 2 .7
1 1 5 .5
116.2
1 1 9 .8
1 2 1 .0
1 2 1 .8
122.1*
1 2 2 .2
1 2 2 .6
122.1*
129.8
1 3 7 .1
137.1*
1 2 8 .5
1 1 8 .0
117.1*
1 1 7 .6
1 1 6 .5
1 2 8 .0
131.1*
11*0.9
11*9.3
1 5 0 .0
lh U .o
1 3 9 .5
1 2 7 .7
1 2 0 .5
1 2 0 .5
1 2 0 .3
1 1 8 .5
106.6
1 0 6 .3
106.0
1 0 5 .6
1 0 5 .6
1 0 5 .7
1 0 5 .5
1 0 5 .3
106.0
1 0 6 .5
107.1*
108.6
1 0 9 .5
1 1 0 .6
1 1 1 .5
112.1*
1 1 3 .2
lll.i
1 1 1 .6
1 1 5 .0
111.0
111.1
1 1 2 .8
1 1 3 .9
1 1 5 .1
1 1 5 .8
1 1 5 .2
1 1 1 .2
Sugar
and
Sw eets
Eggs
118.1
1 1 9 .2
1 1 9 .6
1 1 9 .8
1 1 9 .9
1 2 0 .0
1 2 0 .0
1 2 0 .0
Indexes by month f o r 1955 may be found in R e ta il P rices o f Food,
80.8
Table 5.
Indexes of Retail Prices o f Food by Commodity Group, by City fo r 20 Large C itie s, by Tear and Month, 1957-58
/l9 U 7 -l» 9 -1 0 0 /
Tear
and
month
United
States
1/
At
la n ta ,
(la.
B a lti
more,
Md.
Boston,
Mass.
Chi
cago,
111.
Cin
c in
n a t i,
Ohio
Cleve
land,
Ohio
De
t r o it ,
Mich.
Houston,
Texas
Kansas
C ity,
Mo.
Los
Angelas,
C a lif .
San
PTan- .Scran
c ia c o ,
to n ^ S t a t u * ,
. Vaak.
C a li f . . '***
Minne
a p o lis ,
Minn.
New
Phila
Tork, d elp h ia,
N .T. 2 /
Pa.
118.5
H 5 .5
H 6 .5
H 6 .2
U 6 .ii
H 7 .6
U 8 .6
121.1
121.5
120.7
120.ii
H 9 .0
116.3
115.0
U 5 .6
l l i i .9
H li.2
115.5
116.7
H 8 .3
118.1
U 7 .8
H 6 .3
116.2
H 7 .5
117.8
H 6 .3
H 6 .1
116.2
H 7 .ii
H 7 .2
118.2
118.2
118.2
119.lt
H 8 .ii
H 8 .5
H 9 .5
U 2 ,7
109.8
H 0 .6
110.6
111.1
H 2 .2
H li.2
H 5 .7
116.1
113.1i
H 3 .5
H 2 .2
113.0
H 5.lt
H 5 .f
H 5 .5
H 6 .3
H 7 .3
117.7
118.6
H 9 .1
118.1
117.0
I I 6.I 1
117.3
P it t s
burgh,
Pa.
Port
land,
Orag.
S t.
Louis,
Mo.
Wash
in gton ,
D. C.
A ll Foods
116.8
117,1 - j H 6 .9
1957: AverageJanuary—
February—
March-------A p ril-------May— — June---------July---------August—
SeptemberOctober— November—
December—
115. U
112.8
113.6
113.2
113.8
1 U .6
116.2
117.it
117.9
117.0
l l6 .i t
116.0
116.1
113.3
111.2
112.1
111.8
112.1
112.ii
113.7
l li i .7
115.8
l l5 .i i
llii.O
113.2
113.6
H ii.9
115.3
HU, 9
U 5 .1
116.0
H 7 .5
118.7
H 8 .li
H 8 .1
117.8
H 7 .1
H 7.U
115.0
112.1
112.5
112.3
113.it
113.8
H 5 .3
H 8 .2
H 7 .5
H 7.it
116.6
H 5 .8
H 5 .3
H 2 .9
109.5
H 0 .9
H O. 2
1 H .6
112.0
H 3 .6
115.6
H 5 .0
llii.O
Hii.O
H ii .l
113.9
117.3
H 3 .8
1U .1 i
HU.7
ll5 .ii
H 6 .ii
H 8 .8
120.5
120.2
H 9 .7
118.6
H 7 .3
117.6
113.it
H 1 .0
1H .7
111.2
111.2
112.7
H ii.6
H 5.3
H 5 .9
115.0
H ii.it
H 3.7
H 3 .5
117.3
l li i .7
H 5 .9
H li.9
115.9
H 6 .8
118.9
H 9 .8
119.3
H 8 .7
H 8 .3
117.1
117.L
113.1
1H .9
112.1
1 H .9
112.1
H 2 .2
H 3 .3
H li.3
H 5 .3
H li.7
113.6
112.6
H 3 .5
111.5
109.0
109.6
109. L
109.7
H 0 .1
112.9
H ii .l
lli i .3
111.9
112.2
112.3
112.5
H 7 .9
H 6.Ii
116.9
H 6 .7
116.9
116.9
H 7 .7
H 7 .7
H 8 .9
H 9 .ii
H 9 .0
118.8
119.5
llii. 2
112.6
U 2 .6
112.3
112.6
113.1
n ii.5
ll5 .ii
115.6
115.5
H 5 .5
H 5 .0
115.1 '
H 5 .0
H 2 .3
112.9
112.3
112.8
H 3 .8
H 5 .6
H 7 .3
117.7
116.6
H 6 .5
116.0
115.8
118.8
H 6 .8 U 7 .0
l l i i .9 115 .5
i iii.8 115.6
n i l . 6 115.I 1
n i i.8 H 6 .0
H 7 .3 H 7 .0
U 7 .9 H 7 .5
H 9 .2 H 8 .5
H 8 .9 119.0
H 8 .3 117.7
H 7 .5 H 6 .9
116.8 116.8
H 6 .9 117.5
1958: AverageJanuary—
February—
March—
A p ril-------May--------—
June— —
J u l y August—
SeptemberOctober—
November—
D ecem ber-
120.3
118.2
118.7
120.8
121.6
121.6
121.6
121.7
120.7
120.3
119.7
119.it
118.7
118.0
116.2
116.7
119.3
119.ii
119.5
119.2
119.1
118.9
H 8 .ii
H 7 .6
H 6 .5
115.7
120.9
118.8
H 9 .li
121.5
122.5
122.7
122.it
122.8
122.1
120.3
120.2
H 9 .5
H 8 .8
H 9 .7
117.1
H 7 .8
120.0
120„ii
120.2
120.3
121.9
121.2
120.0
119.9
H 9 .2
118.9
H 7 .3
115.5
116.2
117.9
H 8.ii
H 8 .5
H 8 .8
H 9 .5
H 7 .0
117.7
116.7
H 6 .3
H 5 .1
122.1
H 9 .8
120.0
122.6
123.3
123.3
12U.1
12ii.3
123.5
122.8
121.9
120.3
H 9.ii
H 7 .2
115.6
116.0
118.1
113. i
118.6
ll8 .it
H 3 .9
H 8 .2
H 7 .0
116.1
116.1
115.3
121.1
H 9 .7
120.2
122.2
123.1
12ii*0
123.1
122.8
120.5
120.3
119.3
119.6
118.5
117.0
116.3
H 6 .3
117.0
118.2
117.2
117.1
H 7 .9
117.1
117.3
H 6 .8
H 6 .5
116.7
H ii.li
113.8
l l i i .5
116.1
H 5.5
H 5 .2
115.7
U ii.9
113.3
113.6
113.6
113.8
H 3 .2
123.3
121.0
121.ii
123,3
125.2
121.0
123.8
123.8
122.7
123.3
123.0
12li.3
123.9
113.6
116.9
H 7 .7
119.1
120.0
H 9 .6
119.5
H 9 .6
H 9 .ii
118.1
H 7 .8
H 7 .7
117.8
120.9
118.6
H 9 .1
122.0
122.1
121.9
121.6
121.7
121.0
121.3
121.1
121.0
H 9 .1
123.1
121.2
121.7
123.ll
123.L
12li.O
123.9
12U.7
12U.3
123.3
122.9
122.3
121.8
121.8
119.8
120.U
122.1i
122.7
123.2
123.8
123.8
121.7
121.9
121.6
120.6
H 9 .6
120.7
118.9
H 8 .2
119.2
121.2
121.7
122.1
121.1}
121.5
121.6
120.5
120.8
121.5
121.2
H 8 .9
H 9 .ii
121.8
122.1
122.3
122.2
123.2
121.3
122.ii
120.5
120.2
119.9
123.1
121.2
121.3
122.9
12li.l
123.5
12U.5
1 2 ii.l
122.5
123.9
122.9
123.8
122.8
U 8.U
116.0
H 6 .6
H 9 .0
H 9 .7
120.5
120.9
120.8
H 8 .6
H 8 .2
117.5
H 7 .1
116.1
121.3
H 8 .6
H 8 .9
120.3
122.5
122.8
121.9
122.2
122.7
122.5
120.8
120.8
121.2
116.5
113.7
l l i i .8
U it.2
n ii.i
115.2
U 3 .ii
113.5
113.3
113.8
H 5 .1
115.7
117.3
117.9
116.3
H 5 .3
U 5 .2
H 6 .0
112.7
H 1 .0
H 1 .7
H 0 .9
110.1
m .7
H 6 .6
119.3
H 9 .7
118 .5
H 8 .1
116.6
H 6 .3
115.2
H 3 .0
H 2 .9
H 2 .7
112.8
115.6
H 6 .3
118.0
117.6
116.9
H 5 .9
U 5 .1
115.3
U 3 .ii
H 6 .2
l l i i .9
l li i .7
H ii.5
115.9
H 5 .7
U 6 .8
116.9
116.9
H 7 .7
H 6 .5
116.6
H 7 .3
112.3
109.0
HO.O
HO.O
110.5
H I .7
H ii.O
H 5 .7
116.2
113.1
113.2
H 1 .5
H 2 .ii
116.1
H ii .l
m .7
m .3
H 5 .3
H 6 .6
117.1
H 8 .2
H 8.li
117.2
U 5 .9
H 5 .3
116.3
120.9
U 8 .9
H 9 .ii
121.3
121.ii
122.2
122.0
122.7
122.2
120.9
120.7
120.0
H 9 .ii
120.7
119.6
117.5
117.0
118.2
120.ii
121.0
121.0
120.6
120.3
120.3
119.2
U 9 .ti
H 9 .9
117.ii
115.1
115.6
H 8 .5
U 8 .9
H 9 .1
ll8 .ii
H 9 .7
H 7 .li
118.5
116.2
U 5 .8
115.ii
121.7
119.ii
H 9 .6
121.6
123.1
122.it
123.li
122.9
121.0
122.5
121.*
122.ii
121.1
H 8 .ii
115.8
H 6 .6
H 9 .3
120.1
120.6
121.0
120.9
118.5
118.0
117.2
116,8
115.6
120.6
H 8 .0
118.3
H 9 .9
122.6
122.6
121.5
121.8
121.9
121.7
119.6
119.7
120.1
,1 1 3 .7
H 5 .9
H ii.8
U 5 .*
H 5 .9
H 7 .5
119.ii
120.0
H 8 .3
117.9
H 6 .8
H 6 .8
121.6
H 9 .7
120.0
122.9
123.2
123.J»
122.8
123.it
122.ii
121.7
121.1
H 9 .8
119.3
Foods a t Hone
1957: AverageJanuary—
February—
March------A p ril-------May— — —
June-— - —
July---------August-----SeptemberOctober—
November—
D ecem ber-
113.8
111.1
112.0
lll.ii
112.1
113.0
l li i .7
116.1
116.6
115.5
l li i .7
llii.l
llit .3
132.il
113.5
l li i .8
I iu .5
H 2 .9
H I .7
112.2
1958: AverageJanuary—
February—
March—
A p ril--------
118.8
116.7
117.2
119.6
120.5
120.5
120.ii
120.5
119.2
118.7
118.0
117.6
116.8
117.5
115.3
H 6 .0
H 9 .1
H 9 .2
H 9 .2
U 8 .8
118.7
118.1
118.0
116.9
H 5 .7
llli.6
June—
July—
August—
SeptemberOctober—
November—
December—
H 2 .1
109.9
110.8
H 0 .5
n o .8
m .o
113.5
1 H .1
111.6
H 1 .5
111.8
H 2 .8
llii.U
H 5 .8
H 5 .5
H ii.9
l l i i .5
113.7
113.9
112.8
109.6
HO.O
109.7
H l.l
111.3
113.0
H 6 .5
H 5 .7
H 5 .6
H it. 7
H 3 .6
112.9
110.7
107.5
108.8
107.9
109 ,li
109.9
H I .6
H 3 .7
113.0
H I .8
H 1 .6
H I .7
H l.ii
115.7
112.0
112.7
H 2 .9
113.7
H ii.8
117.5
H 9 .li
119.1
113.3
H 7 .1
115.6
H 5 .7
lll .i i
109.1
109.6
109.0
109.0
HO. 6
H 2 .7
113.6
H ii.2
113.1
112.ii
111.6
H l.ii
H 5 .5
112.8
H ii.2
113.1
llii.l
H 5 .0
117.3
H 8 .5
H 7 .8
117.0
H 6 .ii
115.0
H 5 .2
H l.l
H 0 .1
HO .3
109.6
109.8
110.0
1 H .2
112.6
113.8
112.8
H 1 .5
HO. 2
1H .3
109. li
106.7
107.ii
107.2
107.3
107.8
H l.l
112 .li
112.7
109.8
109.9
110.0
110.2
H ii.5
113.1
113 .3
113.0
113.7
113.5
H ii.6
n il. 7
H 5 .6
116. b
115.5
115.2
H 5 .8
H 2 .8
111.3
H 1 .2
H 0 .8
110.9
H I .6
113.3
H U.2
H ii.li
H ii.li
H 3 .6
H 3 .7
113.0
n o .U
1 H .2
110,3
111.0
H 2 .1
H 3 .6
H 5 .ii
115.9
H U.2
H ii.3
113.7
H 3 .6
118.2
117.9
115.2
H 6 .0
H 8 .5
119.0
H 8 .3
118.6
120.3
119.ii
118.1
H 7 .9
H 6 .7
H 6.)i
H 5 .1
H 3 .3
113.9
115.9
116.5
H 6 .5
116.7
117.6
l lii.7
115.6
l lli.3
113.9
112.ii
120.5
118.2
118,6
121.2
122.0
122.0
123.3
123.1
121.8
121.0
119.8
113.1
117.0
H 5.it
113.8
llit .2
116.5
H 7 .0
116.9
116.6
117.2
H 6.li
H 5 .1
113.8
113.9
113.0
119.3
117.7
118.2
120.6
121.6
122.5
121.8
121.3
118.7
118.6
117.3
117.5
116.2
115.5
H ii.8
lilt.7
H 5 .5
H 6 .8
H 5 .8
115.5
116.3
115.6
H 5 .8
115.1
H lt.9
U 5 .2
U 2 .6
111.8
H 2 .7
H li.6
llii.l
113.7
llii.2
112.8
111.1
1L1.5
111.5
111.6
111.0
119.8
117.7
118.2
120.1
122.3
120.6
120. ii
120.1i
119.0
119.7
119.3
120. U
120.0
U 7 .3
115.7
H 6 .6
118.ii
119.1
118.6
118.5
113.7
113.1
116.6
H 6 .1
116.0
115.0
H 9 .1
116.8
117.5
120.5
120.5
120.5
H 9 .8
120.1
H 9 .0
119.5
H 9 .il
119.0
116.9
115.6
H 6 .3
H 8 .8
120.0
120.2
120.1
120.6
H 9 .7
117.5
117.ii
116.6
115.9
nil. 2
115.5
118.6
119.3
121.6
121.7
122.2
122.9
123.1
120.7
120.8
120.li
H 9 .il
118.2
113.6
115.6
H 5 .3
n ii.5
H 2 .6
112.5
f
U I 1.6
H I.8
113.6
112.2
H 2 .7
t& A
115.3
117.6
U 8 .3
116.51
H S .8
u m
HU.2
120.0
H 7 .7
118.1
121.6
122.0
122.2
121.5
122.2
120.9
120.0
U 9.U
H 7 .7
117.1
Cereals and Bakery Products
1957* AverageJanuary—
February—
March-------A p ril-------May----------June-------- July—
August— —
S e p te A e r October—
November-December—
130.5
128.0
129.1
129.8
130.1
130. U
130.6
130.8
131.0
131.2
131 .U
131.6
131.8
123.2
119.0
120.0
119.9
12U.7
12U.7
12U.3
123.8
12U.0
12U.2
12U.2
12U.7
125.3
127.2
126.9
127.1
127.2
127.2
127.2
127.1
127.2
127.3
127.0
127.2
127.3
127.1*
129.3
126.8
127.7
128.3
128.3
128.1
128.1*
131.1
131.1
131.2
129.8
130.6
130.6
123.0
120.1*
122.1
122.3
122.6
122.9
123.0
123.1
122.6
123.2
125.1
121*. 5
1211.5
130.6
12U.5
127.2
131.1
131.1
131.0
131.5
131.9
131.8
131.8
131.7
131.8
132.2
125.2
122.1
122.3
123.7
122. U
123.6
123.8
123.7
121*.0
129.1
129.0
129.1
129.0
12U.5
122.6
123.3
12U.3
12U.5
125.0
12U.9
12U.9
121*.9
12U.8
12U.9
125.2
125.0
121.2
121.2
121.5
121.1
121. U
121.1*
121.3
121.0
121.0
126.1
12U.0
12U.7
125.2
126.5
126.5
126.6
126.6
126.U
126.6
126.6
126.7
126.9
1958: AverageJanuary—
February—
March— —
A p ril— —
May— — June— —
July—
August—
SepteaberOctober—
Novenber—
December—
133.1
132.5
132.6
132.7
132.7
132.8
132.9
132.9
132.9
133.5
133.9
13U.0
13U.0
126.3
125.9
126.5
126.8
126.3
127.1
126.9
126.9
126.6
126.5
125.9
125.5
125.0
128.3
127.6
128.3
128.1*
128.1*
128.6
128.6
128.3
128.1
128.2
128.1*
128.1*
128.7
131.9
131.1
130.9
131.3
131.0
131.5
131.5
131.6
133.1
132.5
132.1*
132.5
132.8
1 2 k *1
125.5
121*. 9
121*. 1*
12U.li
12U.5
12U.1
123.9
123.5
123.7
123.6
123 .U
123.2
132.0
132.3
132.2
132.0
132.5
132.0
132.0
132.0
132.0
131.8
131.9
131.9
131.8
129.7
129.6
129.6
130.1
130.1
130.0
129.5
129.8
129.6
129.9
129.5
129.0
129.2
125.6
125.8
125.8
125.7
125.6
125.7
125.6
125.6
125.8
125.6
125.3
125.2
125.3
126.3
126.5
126.7
126.3
126.6
126.6
126.3
126.2
125.8
126.1
125.8
126.2
126.2
127.6
127.1*
127.3
127.7
127.6
127.6
127.6
127.6
127.5
127.6
127.6
127.5
127.6
121.2
120.9
121.2
ia .1
136.9
132.9
133 .U
133.6
133.8
13U.1
137.1
138.7
139.0
139.7
11*0. u
1U0.1
139.9
11*2.1
1UO.O
139.8
1U0.U
14*1.3
11*1.6
llt l.l
n a .i
1U1.1
n a .i
1U5.8
11*5.9
11*5.8
128.5
129.0
128.0
129.1
129.3
129.3
129.3
129.5
129.6
133.0
130.0
131.2
131.5
131.7
131.7
132.1
132.0
13U.7
13U.7
135.0
135.U
135. U
121*. 8
123.6
12U.9
125.3
125.U
125.3
125.1
12U.9
125.1
12U.6
12U.3
12U.1
12U.6
11*0.0
138.9
139.0
139.6
1UO.O
1U0.1
llt f.l
110.1
139.9
110.1
110.5
1U0.7
11*0.8
127.3
125.5
125.5
126.0
126.2
126. U
127.0
126.9
127.0
127.1
127.1
131.3
131.U
138.9
137.1
137.6
137.6
137.7
133.0
137.9
137.9
110.U
110.6
110.5
110.9
n a .i
129 J*
128.9
129.3
129. U
129.U
129.7
129.7
129.6
129.8
128.9
128.9
129.6
129.6
135.U
13U.0
133.7
13U.1
133.8
13U.5
13U.3
13U.5
13U.2
13U.6
138.5
139.0
139.5
131.5
130.U
130.9
131.0
130.7
131.3
131.1
131.0
130.6
132.7
132.7
133.1
132.2
137.1
135.7
135.1
135.2
135.3
135.7
135. U
135.6
135.7
11*0.2
11*0.2
11*0.2
11*0.3
125.2
125.5
125.6
125.5
125.5
125.8
125.7
125.U
121*. 9
12U.7
121*.7
12U.8
121*. 8
1UU.U
IUO.9
lUL.O
11*1.0
1U1.0
11*1.0
1U5.U
11*6.9
1U7.0
1U7.2
1U7.1
1U7.2
1U7.3
135.1
13U.6
135.0
13U.6
135.3
135.2
13U.6
135.2
135.2
13U.9
135.5
135.5
135.6
1U3.9
11*1.2
11*1.6
11*1.8
1U2.0
11*1.9
1U2.1
11*2.0
1U6.U
1U7.3
ll»6.9
1U7.0
11*6.8
131.8
130.9
131.6
132.9
132.1
132.2
131.3
131.3
131.2
131.7
132.3
132.3
132.3
106.6
100.U
101.1
100.3
103.9
105.8
108.1
111.5
115.2
112.1
106.0
106. U
106.8
101.9
97.1
98.9
97.5
98.3
100.9
10U.3
106.6
109.1
106. U
101.2
99.8
103.0
108.6
10U.3
10U.7
105.3
108.0
107.9
109.8
111.8
11U.0
112.6
108.8
107.3
108.9
105.1
99.0
100. U
100.3
102.3
103.6
108.2
109.7
112.7
109.8
105.U
102.9
106.7
105.9
99.1
101.5
101.0
103.6
105.U
108.3
109.6
112.3
111.6
107.U
10U.U
106.1
10U.6
98.8
102.3
100.2
101.8
102.6
106.3
109.7
111.2
108.6
105.3
103.5
105.3
117.6
112.2
113.5
U 5 .6
117.0
118.2
120.9
120.8
120.5
119.5
118.3
H 7 .7
U 7 .2
112.2
107.2
108.2
118.5
11U.7
116.1
119.0
120.U
119.6
120.7
122.1
120.6
118.8
116.6
117.0
U 6 .5
116.3
110.3
113.0
115.9
109.6
nu
116.8
113.8
116.7
U 7 .2
119.3
119.5
119.8
118.8
115.9
11U.U
11U.7 '
U U .6
110.U
111.3
U 5 .0
U 5 .5
116.1*
117.8
118.7
117.3
H 3 .6
113.5
113.0
113.0
129.8
129.0
129.9
130.0
130.2
129.3
129.5
129.6
129.6
130.1
130.0
130.1
130.6
13U.8
131.1*
132.9
13U.6
13U.8
135.1
135.2
135.1
135.1
135.2
135.6
135.9
136.7
132.5
130.8
131.3
132.1
132.U
132.5
132.6
132.7
133.2
133.0
133.0
132.9
133.5
13U.7
131*. 2
13U.5
13U.6
13U.3
13U.5
13U.U
13U.1
137.7
13U.5
131*. 1*
13U.5
131*. U
139 .2
137.U
137.2
137.7
137.7
137.7
137.8
137.7
137.7
11*1.8
1U2.5
1U2.U
1U2.U
128.7
127.5
127.3
128.2
Meats, P ou ltry, and Fish
1957: AverageJanuary— February—
March— - —
A p ril-------May----------June---------July---------August-— SeptenberOctober—
November—
D ecem ber-
105.2
99.0
101. U
100.6
102.0
103.7
106.9
109.5
111.9
110.3
106.3
10U.6
106.0
107.8
101.9
10U.7
10U.9
101*.3
106.1
109.2
113.0
115.5
112.2
106.8
106.3
108.7
1958: AverageJanuary—
February—
March— —
A p ril-------May----------June— — July--------August—
SeptemberOctober—
November—
December--
115.1
110.2
112.0
llli.U
H 5 .9
116.6
118.3
119.2
117.7
115.8
lli » .6
113.5
113.0
117.9
112.9
111:.2
117. h
119.3
119.5
120.3
122.3
120.9
118.2
117,2
116.1*
115.6
105.8
100.8
102.8
102,0
103.1
103.5
107.5
109.1*
112.3
110.1*
107.0
105.1*
105.8
111*. 2
108.9
111.3
112.7
115.2
115.7
117.0
117.8
116.6
lllt .5
11I1.6
112.9
112.3
103.6
98.2
99.9
99.1*
101.8
101.8
101*.9
107.2
108.6
108.3
101*.9
103.6
105.1
98.3
92.2
9U.0
92.5
9U.9
96.6
100.6
103.6
105.1
102.8
99.0
98.7
9 9 .U
107.1
100.9
102.9
102.6
103.9
105.5
110.2
112.2
11U.8
112.8
107.7
105.2
106.8
lll* .6
108.9
111.3
113.2
lllt .2
lllu l
116.6
118.5
116.7
116.6
U 5 .5
111*.7
ll!* ,5
107.9
102.7
116.7
112.0
113.1
115.6
U 7 .2
118.3
120.9
122.3
120.1*
118.2
136.1*
U 3 .0
13 2.7
105.0
107.7
108.3
109.5
in
.6
112.U
110.8
109.0
106.9
105.9
105.0
101.5
95.8
97.9
97.7
96.6
100.5
103.3
105.9
108.2
106.1
102.2
100.5
101.7
110.0
105.8
107.1
109.5
110.9
111.7
113.3
113.6
112.5
109.8
109.0
108.5
108.1
1 0 2 ,U
96.1
98.5
97.7
99.U
101.3
10U.8
106.1
108.6
103.1
101*. U
101.2
103.0
100.6
95.6
96.7
96.5
97.8
99.2
101.6
10U.9
107.U
105.8
101.6
98.9
101.2
101.5
95.3
9 7 .U
96.9
96.5
98.1
102.8
106.7
108.7
103.3
102.6
101.5
103. U
106.9
101.5
102.7
103.1
103.5
105.1
106.8
109.7
112.9
H 3 .5
108.7
106.9
107.8
99.6
9U.6
96.1
96.U
97.0
9 8 .U
101.0
102.6
10U.5
103.5
100.9
99.6
100.2
106.0
100.5
103. U
101.8
103.1
105.2
107.U
109.8
111.7
109.8
106.7
105.6
107.1
107.6
101.8
10U.U
103.U
103.6
105.5
108.9
112.1
11U.0
112. U
1 0 8 .?
107.U
1 0 8 .5 '
103.8
98.1*
98.5
98.0
99.U
102.8
106.2
108.5
110.U
109.0
105.2
111.9
107.1
108.7
110.9
113.1
11U.3
115.6
115.5
113.9
112.5
110.9
110.5
109.7
110.9
107.3
109.2
110.2
110.7
U 0 .7
111.9
U l.U
108.0
109.8
111.1
112.3
132.7
11U.7
115.6
11U.3
111.2
109.7
109.1
108.1*
11U.7
111.3
112.8
115.3
116.1*
H 5 .5
117.5
118.2
109.2
10li ,9
107.3
107.8
109.3
115.6
110.7
112.6
U 5 .5
116.6
117.0
118.1.
118.8
116.7
116.7
U 5 .9
11U.9
113.5
115.9
112.2
113.7
115.7
116.5
117.1
118.9
120.2
116.6
115.7
113.6
11U.7
113.8
11U.3
109.8
111.2
113. U
11U.0
U 2 .8
112.3
no
.9
109.9
110.7
118.1
n ii.8
112.5
112.1
1 1 1 .7
no
.6
111.U
112.3
112.1
110 .1
109.0
107.9
107.9
10U.0
105.U
n u .i
llU .6
117.0
118.8
116.8
115.0
11U.1
113.1
113.it
m .u
U 3 .2
U 3 .6
115.1
117.6
125.2
113.2
110.6
110.1*
no
.3
.9
U 7 .8
120.2
121.2
118.6
116.9
115.6
n 5 .2
11U.7
111.It
Table 5.
Indexes o f R etail Prices o f Food by Commodity Group* b y C ity f o r 20 Large C i t i e s , by Tear and Month, 1957-58
£l9l174*9.1007
Tear
and
month
United
States
V
At
la n ta ,
Ga.
B a lti
more,
Md.
Boston,
Mass.
Chi
cago,
111.
Cin
c in
n a ti,
Ohio
Cleve
land,
Ohio
De
tr o it,
Mich.
Houston,
Texas
Kansas
C ity,
Mo.
Los
Angeles,
C a lif .
P hila
Minne
New
a p o lis , Tork,
delph ia,
Pa.
Minn. ’ N.T. 2 /
P it t s
burgh,
Pa.
Port
land,
Oreg.
S t.
L ou is,
Mo.
San
Fran
c is c o ,
C a lif .
Scran
ton ,
Pa.
S ea ttle,
Wash.
Wash
in gton ,
D. C.
Dairy Products
1957* AverageJanuary—February—
March—
A p ril—
Hay— —
June— —
SeptemberOctober—
Novenfcer—
Decenber—
1958: AverageJanuary—
February—
March-------A p ril-------May----------June--------J u ly-— —
August—
SeptemberOctober—
November—
D ecem ber-
111.8
111.2
111.1
110.7
110.5
110.0
110.0
110.5
111.5
113.1
11U.2
H U .5
11U.6
113.5
11U.6
iiU .5
n ii.i
112.5
111.8
111.7
112.1:
113.0
H U .l
111:. 5
H U .5
11U.3
112. U
112.8
113.1
113.1
113.1
113.5
113.2
110.2
U 0 .3
113.6
113.5
111.1
111.3
11U.U
111:.!:
11U.3
11U.2
113.9
113.7
113.9
113.8
llii.l
116.5
116.2
113.7
113.6
113.2
112.5
112.1i
112.5
112.6
112.5
112.6
112.6
112.5
111.9
111*.)*
11U.8
117.2
117.5
117. U
117.3
117.1*
117.3
117.3
117.5
117.6
117.5
117.7.
117.5
117.5
117.ii
115.7
115.2
113.8
113. l»
112.2
110.9
112.1
111:.7
116.1
117.8
120.7
120.6
120.6
llU.O
117.9
117.9
116.6
113.9
108.1
108.1
110.5
113.0
113.3
115.3
115.2
118.2
110.9
110.7
111.0
109.ii
110.3
110.8
107.8
109.6
111.1
111.7
112.5
112.7
112.7
115.3
11U.2
111*. 2
11U.1
11U.6
11U.7
11U.8
112.1
116.5
117.9
117.5
117.6
113.0
112.5
auL.lv
111.1
111.1
111.1
111.8
112.2
112.6
112.7
112.7
112.8
106.7
108.lx
I08.i»
105.9
105.3
10U.2
10U.i:
10U.U
10U.3
107.li
107.6
110.9
112.5
112.7
110.5
109.8
107.6
107.7
109.3
111.7
nu.7
11U.7
i u .6
112.2
112.2
117.5
117.6 110.2 111.9
117.5 110.3 113.1
116.0
115.9
116.0
116.1
116.2
116.2
116.2
116.2
116.2
109.6
110.8
110.7
110.7
107.7
107.8
107.9
107.8
110.6
110.6
110.5
110.2
110.2
111.3
113.5
113.3
111.7
110.2
109.2
109.U
109.1
lll.U
112.1
112.1
111.9
111.7
U l.l
112.7
112.7
109.2
109.2
109.0
109.3
109.2
112.0
112.3
112.3
106.3
108.0
107.9
107.8
107.9
107.7
107.7
107.9
107.9
102.0
112.L
112.9
'
112.5
113.0
112.7
112.U
112.6
112.2
112.U
112.7
112.6
112.8
112.7
111.7
111.8
106.9
105.3
105.3
105.U
105.3
105.5
105.8
105.5
105.5
109. U
109.6
109.9
111.7
l l l .U
111.5
110.1
103.9
111.6
111.7
111.6
98.7
101.8
101.6
92.6
91.8
101.1
108.0
108.0
108.0
110.2
110.1
110.1
108.9
109.0
U 0 .1
109.6
109.3
110.8
110.8
110.7
110.U
110.0
106.1
107.8
10U.0
10U.9
10U.6
10U.8
105.1
10U.7
10U.6
1 0 7 .U
109.2
107.8
107.9
108.3
109.1
112.U
11U.5
115.7
117.U
1 1 7 .U
105.1
107.7
107.7
105.7
10U.7
10U.5
10U.0
10U.1
10U.2
103.8
105.0
10U.9
10U.8
115.8
116.5
116.6
115.2
11U.0
H 2 .1
112.0
11U.8
116.0
117.8
117.8
119.2
117.9
119.9
H 9 .8
115.6
115.5
115.5
H 8 .3
118.7
118.8
121.7
121. U
121.3
111.7
109.6
1 0 9 .U
109.1
108.9
108.1
116.7
116.0
116.1
116.0
113.9
11U.1
H 3 .6
116.7
117.0
117.U
1 1 1 .0
108.6
108.7
109.3
110.3
103.3
113.2
H 3 .3
113.3
113.3
113.5
109.8
109.8
109.8
109.8
116.5
116. U
116.6
H 6 .6
117.1
H 6 .9
H 7 .2
H 7 .2
117.1
117.2
H 7 .0
117.0
117.0
117.0
117.2
117.3
H 7 .6
H 7 .3
H 7 .5
103.9
103.3
103.1
103.0
101.6
101.U
101.3
105.1
103.3
107.3
105.9
105.U
105.5
115.5
116.8
116.5
116.9
113.9
H 3 .8
11U.0
113.9
H 3 .7
116. U
116.U
116.7
116.8
112.3
H 3 .7
H 3 .7
113.7
110.8
110.5
110.6
110.6
110.5
H 3 .3
H 3 .3
H 3 .2
113.U
113.2
113.6
11U.1
11U.1
111.9
111.9
111.7
111.8
111.9
l l U .l
120.0
n u .2
J19.9
119.9
H U .2
118.9
119.8
11U.U
115.9
H 7 .1
H 7 .2
U 7.U
H U .5
11U.1
11U.0
l i U .l
liU.o
116,8
117.2
116 .5
113.9
113.7
116.5
H 6 .5
H 7 .0
117.2
117.2
117.2
117.2
117.3
117.3
H 7.U
102.9
102.8
103.1
103.2
100.3
100.3
100.0
102.7
102.7
105.5
105.6
105.6
n o .i
110.1
n o .5
H 0.5
113.U
113.6
113 .U
113.3
117.7
H 6 .6
116.5
116.5
116.U
117.3
118.3
118. U
118.U
118.7
118.8
H 8 .5
118.5
116.9
H 5 .9
115.6
115.7
115.7
115.8
116.5
116.6
116.6
116.6
119.U
119.3
119.3
116.5
118.5
118.5
118.7
118.5
115.U
H 5.U
H 5.U
115.5
H 8 .6
119.5
119.5
119.9
118.0
H 7 .8
117.8
118.6
118.3
H 8 .0
119.0
118.U
117.9
115.6
115.5
H 5 .5
H 5 .5
Fruitis and Vegetables
117.6
1957: AverageJanuary—
February—
March— —
A p ril— — May----------June— — —
J u ly -— —
August— —
SeptemberOctober—
November—
December—
118.6
116.9
116.5
116.1
118.7
122.5
126.8
126.9
121.3
111: .8
l ll u 5
111:.6
113.9
118.9
116.9
117.7
117.8
117.1:
119.0
123.1
12U.0
122.7
120.8
118.2
l ll u 5
111:.6
115.U
111.3
110.5
112.7
113.2
120.0
122.3
12U.9
115.2
115.1
11U.6
112.5
112.0
116.2
112.9
111.8
112.2
115.1
118.3
123.U
129.9
119.li
115.9
115.3
13 2.1
107.1
113.7
113.2
11U.3
119.3
119.2
125.2
128.8
118.5
113.U
H U.6
116.1
115.1
118.9
112.8
112.2
112.9
115.U
120.7
128.0
133.0
122.1
119.9
119.3
115.8
115.1
115.3 131.2
113.1 127.0
1958: AverageJanuary—
February—
March— —
A p ril-------May----------June— —
July— ——
August— —
September0ctober—
November—
December—
127.1
121.9
1 2 k .h
130.7
136.6
137.1:
13U.3
131.9
12)4.9
120.7
121.0
121.1
120.1
129.3
123.6
128.1*
136.1
137.7
138.6
135.0
129.9
128.0
126.0
12U.8
123.0
120.7
12U.5
119.li
120.7
127.3
132.0
13U.5
131.7
131.9
128.7
116.9
118.0
116.2
116. U
126.2
118.L
118.7
127.1
133.5
136.9
135.2
136.0
130.1
120.5
122.1
118.3
117.0
12U.1
121 .U
123.2
127.0
132.0
131.0
129.7
131.9
117.6
119.5
119.9
119.1
116. U
129.2
122.7
125.5
131. U
136.7
137.7
139.5
135.3
129.U
125.9
12U.2
122.5
119.7
120.9
112.7
110.7
107.7
128.6
128.0
132.8
137.1
1UU.3
11:6.0
130.3
12U.2
125.5
125.9
12U.5
119.6
120.1
119.7
119.9
121.3
120.8
123.3
121*.3
121.7
117.3
117.9
113.8
115.U
113.6
HO .6
111.0
111.6
113.0
llU .ii
125.3
12U.U
119.1
108.5
107.0
110.1
108.2
119.0
123.7
122.8
120.7
125.U
121.7
123.2
117.7
U U.1
113.0
11U.5
11U.8
116.9
123.1
123.0
122.7
120.8
121.0
123.7
130.2
130.9
12U.7
H 9 .1
118.7
121.2
121.3
112.U
112.3
110.8
109.9
l l l .U
116.5
120.9
120.6
H 6 .9
107. U
108.6
107.6
106.1
121.8
118.8
119. U
119.1
121.2
126.3
127.6
129.7
127.2
121.9
120.1
116.9
113. U
H 8 .6
116.6
115.8
H 5 .8
117.8
127.U
127.7
129.U
120.8
11U.9
113.7
112.2
H 1 .6
llU .U
118.0
H U.9
113.9
115.U
120.0
H 9 .5
119.6
H 0 .2
107.3
108.5
H l.O
HU.3
123.7
122.8
122.2
121 .U
120.2
125.1
131.0
13U.3
12):.1
120.3
1 2 0 .U
121.1
121.0
121.2
120.5
120.3
118.8
122.9
127.0
130.8
12U.5
117.5
117.2
U 7 .2
118.6
118.7
11U.0
H 0 .2
H 2 .7
11U.3
112.7
119.5
125.3
127.7
123.5
105.3
108.6
10U.0
10U.0
118.9
115.3
ll8 .ii
122.9
127.3
127.2
123.9
12U.I:
119.0
113.1
111.1
112.6
111.5
136.9
133.5
135.5
1U2.8
110.6
153.U
11:7.3
1U5.2
129.1:
125.7
125.8
128.7
126.6 '
12U.2
121.7
121. U
12U.7
131.7
127.5
12U.3
125.1
123. U
122.6
121.7
122.0
12U.7 ■
117.9
113.0
H 6 .1
121.5
129.0
12U.6
12U.6
122.8
115.5
111.2
110.7
112.0
113.7
129.7
122.3
125.U
132.0
1U2.2
13U.5
131.1
130.1
120.2
125.6
126.U
132.9
133.8
130.5
126.6
129 .U
136.3
1U1.9
138.7
137.2
135.8
128.0
121.0
123.1
12U.5
123.8
123.5
120.0
121.2
129.9
132.0
13U.7
129.0
126.8
121.7
115.9
118.3
118.1
113.8
129.9
12U.6
125.3
129.3
135. U
1U1.5
136.9
135.U
133.2
126.5
126.1
121.3
123.1
127.5
121. U
12U.8
129.U
136.2
138.9
138.5
135.3
125.2
122. U
122.6
U 8 .8
116. U
119.8
H 5 .7
116.7
120.2
128.2
127.9
125.6
121.0
115.8
11U.3
11U.1
118.2
119.6
130.9
126.0
130.3
136.7
1U0.3
1U1.2
135.6
132.U
125.7
127.7
12U.9
125.0
12U.6
130.3
123.3
126.1
130.2
139.9
138.1
139.8
130.8
121.2
126.0
127.3
133.2
127.9
123.0 3 A 2 7 .6
117.U " 122.8
126.0
117.9
126.2
129.U
1U0.1
133.U
137.7
133.2
135.9
131.8
131.7
120.2
12U.1
121 .U
113.5
115.7
121.3
126.0
11U.1
112.3
127.1
112.2
112.U
113.2
119.2
126.1
12U.2
121.3
111.1
123.0
122.0
121.3
12U.6
128.5
126.1
126.2
117.9
H 2 .6
113.8
116.9
117.8
y
H 6 .5
H 3 .0
115.U
113.3
HU.U
118.0
122.8
125.U
125.0
117.1
115.0
109.7
108.8
126.8
121.5
123.9
130.9
136.2
138 .5
132.U
133.7
127.6
12U.2
122.8
11U.9
H 5 .3
Tear
and
month
United
States
y
At
la n ta ,
Ga.
B a lti
more,
Md.
Boston,
Mass.
Chi
cago,
111.
“ C iS r Cleve
c in n a t i, la n d ,
Ohio
Ohio
De
tr o it,
Mich.
Dos
Kansas
Houston, C ity , Angeles,
C a li f .
Mo.
Texas
Minne
a p o lis ,
Minn.
New
Phila
Tork, d elp h ia,
N.T. 2 / . Pa.
P it t s
burgh,
Pa.
Port
land,
9reg.
S t.
l o u is ,
Mo.
&an
Fran
c is c o ,
C a li f .
Scran
ton,
Pa.
Wash
S e a ttle , in gton ,
D.C.
Wash.
Other Foods a t Home
1957: AverageJanuary—
February—
March— — ■
A p ril------ May— ----June— - —*
July— —
August-—
September*
October— •
November—
December1958: AverageJanuary—
February—
March— —
A p ril------May—— —
June— —
July------ —
August—
SeptemberQetober—
November—
December—
lllt .9
105.6
106.7
106.1
10lt.7
10U.5
102.2
101.8
103.2
105.8
107.<i
109.1
108.3
107. Ii
112.9
113.0
113.1
112.1
111.3
110.U
110.0
111.8
113.6
U lt .l
115.5
115.5
111**3
112.1:
113.1
111.3
113.8
112.lt
111.5
110.9
111.8
112.8
115.2
113.2
112.6
110.7
105.9
106.9
10U.9
108.3
105.7
105.1
10U.7
105.li
105.U
108.2
106.2
105.5
103.9
112.3
112.0
111.0
11U.5
113.2
112.9
112.7
113.0
111.6
111.0
109.9
109.5
111.7
U 3 .8
115.0
116.2
115.6
in .li
111.3
111.9
112.6
U it.1
n 2 .8
113.0
109.9
niu3
109.9
108.3
Il8 .lt
117.1*
120.1
118.5
117.0
116.3
115.6
116.1
118.1
119.5
121.5
121.5
119.5
116.2
119.3
120.1
120.6
119.7
138.7
U 6 .5
116.6
116.6
115.2
llli.6
lilt . 2
lllt.O
U 5 .6
U 7 .2
U 8 .3
U 9 .6
U 8 .3
117.6
U 5 .2
115.0
U 5 .8
U i i .l
U 3 .1
112.7
112.U
U 3 .5
116.1
U 7 .5
U 9 .0
117.2
U 5 .9
H I .7
il2 .6
112.3
111.7
110.2
109.7
109.3
110.5
112.0
112.7
112.6
U 3 .li
113.7
i0 6 .it
106.lt
106.1
105.3
10li.7
103.9
103.5
10U.7
107.0
107.2
109.lt
109.1
108.9
113.0
112.7
U 2 .9
U 2 .5
U 1 .5
U l.l
U 0 .8
111.6
113.6
U 3 .9
l ll t .6
U 5 .1
U 5 .1
120.2
U 9 .6
120.0
U 8 .lt
118.0
U 7 .3
116.0
U 7 .7
120.6
123.lt
125.il
123.6
122.9
U 2 .3
112.2
112.2
110.5
110.5
108.8
108.7
112.lt
U 3 .2
lllt .l
117.0
U 5 .0
U 3 .0
107.U
106.6
106.9
109.6
107.9
106.6
105.7
108.2
108.6
109.8
107.9
106.7
lO li.l
H 7 .li 116.1
117.6 U 6 .ii
116.3 l ll i .i i
119.8 113.lt
U 7 .6 116.3
l l6 ;3 Uli.3
115.3 U it.8
116.0 115.5
116.5 U 6 .8
121.3 119.2
118.5 117.1
118,5 115.7
115.5 - 113.9
U 5 .1
116.2
U 3 .8
U 6 .8
115.9
113.9
U 3 .li
U lt.9
U 5 .lt
117 .5
115.1
H 5 .lt
112.7
113.7
113.8
112.5
115.8
11 It.3
113.3
112.9
113.1
113.5
116.8
113.9
113.5
U 0 .3
110.1
112.9
110. It
U 0 .8
110.5
109.5
108.7
108.9
108.7
110.5
110.3
110.8
109.3 i
106.0
105.8
10lt.7
107.3
106.lt
105.7
105.3
105.6
105.8
108. I*
106.2
106.5
103.9
U 2 .7
n i t .5
U 2 .lt
1 U .8
U 2 .8
112.1
U 0 .8
111.1
113.1
U 5 .0
113.3
U 3 .lt
111.9
119.lt
119. It
117.6
121.7
119.5
118.1
117.9
U 8 .8
119.8
123.lt
120.2
120.2
U 6 .3
U 1 .6
111.5
110.6
U lt.2
111.8
110.3
UO.O
U 0 .3
U 1 .7
115.0
113.3
112.0
109.0
107.7
105.3
106.1
105.0
106.6
105.8
10U.9
108.7
110.0
111.3
n o.8
117.8
113.6
118.0
116.9
116.2
U lu 9
1/
l*6-city average, including 26 c i t i e s not shown separately.
7/
J/
Includes Mew Toxic, M. T. — Northern New Jersey.
11 nonths average.
Not available. Fresh fr u its and vegetables in short supply because of work stoppage in warehouses.
Txf
109.8
109.3
112.7
113.2
U lt .l
U 6 .lt
llli.lt
U 3 .7
122.3
122.2
121.8
121.1
U 9 .lt
119.9
U 3 .5
121.3
123.0
12lt.6
126.2
125.2
12U.2
I l5 .lt <120.2
115.8 i a .1
117.0 120.8
U 5 .8 U 9 .6
U 2 .7 U 7 .0
112.3 U7.5
112.0 U 7 .3
l ll t .5 118.2
U 8 .2 120.8
H 7 .0 122.2
116.5 i a .7
U 6 .0 122.lt
U 6 .5 123.2
m .it
U l.lt
U l.O
113.6
m .9
109.9
109.9
U 0 .1
111.7
l ll t .6
U 2 .lt
U l.5
108.2
122.0
122.9
121.3
12lt.9
121.8
121.1
121.3
121.9
121.8
123.7
122.7
122.2
U 8 .lt
U li.3
115.5
111.9
U 2 .0
113.5
l l l t .6
113.6
U lt.9
117.3
U 7 .3
U lt .l
112.9
H it.3
U 9 .8
120.6
U 8 .6
121.8
U 9 .5
119.1
U 8 .lt
120.0
1 1 9 ,9
123.lt
120.0
118.7
117.5
U 2 .5
112.0
U 2 .6
111.2
n o .5
U l.lt
112.0
U 0 .1
109.7
108.2
107.9
U 0 .2
U 2 .8
113.2
U 2 .9
U 3 .9
U lt.6
110.5
109.8
110.7
108.9
108.6
107.1
106.7
U 0 .2
lll.l
U 2 .0
U 5 .6
113.0
U 1 .9
111.6
112.0
U 2 .1
U 1 .3
UO.O
109.6
109.2
U 1 .7
113.8
U 3 .3
112.3
111.3
U 2 .8
113.9
U 3 .3
U lt.2
U 2 .7
111.7
U l.O
110.3
113.5
U lt.6
116.0
117.8
117.0
U 5 .2
111.7
112.5
109.7
lll.lt
U 0 .8
110.1
109.7
H I. 7
113.0
U 5 .8
U 2 .8
111.9
U 1 .2
110.2
110.2
109.2
113.0
110.7
108.8
108.7
109.7
U 0 .9
U 3 .8
U 0 .5
110.1
106.8
110.8
U l.5
108.3
109.lt
109.lt
110.lt
108.6
110.5
113.9
U 5 .6
U l.O
110.0
• U 0 .5 0
113.9
U 3 .lt
U 1 .7
U 5.U
U lt.3
U 2 .lt
U 2 .7
U 2 .8
U lt .l
117.5
115.1
U lt.7
U 2 .3
111.0
Table 6 . Indexes of R etail Prices of Principal Foods in the United S ta te s, by Month, 1957 and 1958
^i9U7>U9-100 unless otherwise indicated/
1957
A rticle or group
Aver
age
m food, _______________________________
115.U
Food away fr o * hone 1 / --------------------------109.3
Foods at hone -— --------------------------- — 113.8
Cereals and bakery products — — ------130.5
Cereals:
Flour, wheat------- ----------- --------113.U
B iscu it nix 2 /--- —--------------------95.8
Corn neal —- —-------- — —-------------113.3
Rice -------------------------------------------93.5
Rolled oats ---------------------------——
131*. 9
Corn flakes -------------------------------- - 136.1
Bakery products:
Bread — —--------- -------- ------- -—— 11*1.0
Soda crackers 2 /---------------------------112.1*
V anilla cookies ——— -------- -------127.3
Meats, poultry, and fis h -----------------105.2
Meats —------------------------ ------— — 108.7
Beef and veal —------------------------- 102.8
Round steak —------------------------- 113.7
Chuck ro ast --------------------------95.0
Rib roast --------------------—------111.0
Hastourger---------------------- -------86.6
Veal c u t l e t s ---------------- -------—
127.9
P o rk --------------------------------------- 107.3
Pork chops ------------—------------—
119.1
Bacon, s l i c e d ----— ----------------- - 101.5
Han, whole 3 /— --------------------------97.1*
Lamb, leg ------------------------------------- 103.5
Other neats:
Frankfurters 2 /----- --------------------93.1
Luncheon neat, canned 2 /-—----- ---93.1
Poultry, frying chickens ---------------78.1*
F i s h ---------------------------------------109.9
107.6
Fish , fresh or frosen —--------------Canned fish :
130.1
Salmon, pink, canned-------- -------Tuna fis h , canned 2/------------------93.3
>rlry p ro d u cts----------- --------- --------111.8
Milk, fresh , (g ro c e ry )----------- -------117.6
Milk, fresh , (delivered) ---------------- 122.1
Ice cream 2 /-----------------------------------97.1*
Butter — --------------------------------------9U.0
Cheese, American process —--------------- 109.3
Milk, evaporated------------------------------ 107.2
All fr u its and vegetables — --------------- 118.6
Frosen fr u it s and vegetables 2 /---------97.8
Frosen fr u it s :
”
82.1
Strawberries 2 /-----------------------—
Orange juice ‘concentrate 2/ — ——
99.1*
Frosen vegetables:
Peas, green 2 /—— - — --------------- 100.9
99.2
Beans, green 2 / --------------------------Fire jh fr u it s and vegetables ------------ - 123.7
Fresh fr u it s :
Apples ----------------- *---- -—--------- U/lUO.8
Bananas ------ ------------ ---------------- 1 107.7
Orrnges, size 200 ----- --------------- - 126.2
Lemons 0 /---------- ------------------------ 1103.0
Grapefruit 1 /-------- -------- --------— '7 /1 1 1 .3
Peaches 8 /--------------------------------- 3y 109.9
Stra;iberries 10/—--------------- ------ j ty 80.7
Grapes, seedless 8 /-------------------- "j1^90.6
Watermelons 13/——--------- ------ — 7/ 87.5
Fresh vegetables:
P o ta to e s----- -------- -—------------ -— 107.9
Sweetpotatoes ------ ------ —----------- 131.0
Onions —--------------- ------------------- 111.9
117.1
Carrots —--------------------- *— — —
Lettuce ——------------------------------ 121.9
Celery 1 /----------------------------------- 101*.1
125.9
Cabbage----- -------- — --------------—
Tomatoes 2 /—-------- --------------------- 105.1
Beans, green ----------------------------- 117.7
Canned fr u it s and vegetables ------------ 106.3
Canned f r u it s :
Orange juioe V — ----- ---------------- 113.2
Peaches — ----- — — ------------------ 110.1*
Pineapple ---------------------------------- 110.2
Fruit cocktail 2 / ------------------------ 100.3
Canned vegetables:
Corn, cream style ---------------------- 102.2
Peas, green ------------------------------- 102.1
Tomatoes ----------------- ------------- 103.1*
Baby foods 2/—-------- --------------- 102.6
Dried fr u it s an? vegetables ------------ 111.5
Pnxnes — ——— ——— — ————— 11*0.3
85.2
Dried beans— — —— —— — — -
Oct.
Nov.
Dec.
117.9
110.0
116.6
131.0
117.0 - 116.1*
110.5 no.6
115.5 111*.7
131.2 131.lt
116.0
110.9
lll*.l
131.6
116.1
m .o
ni*«3
131.8
113.7
95.7
113.1*
93.3
136.0
135.1*
113.9
95.8
113.U
93.7
136.1*
136.0
llli.O
95.6
1U*.1
91*.1*
136.3
136.2
11U.1
95.9
m*.o
9U.6
136.5
136.U
113.8
95.9
lll*.l
95.2
136.7
138.5
U3.8
96.0
111*.1
95.3
137.2
11*3.0
11*1.0
113.1
127.7
106.9
110.5
103.0
lli*.l
9U.lt
111.8
87.0
128.8
110.9
127.5
103.0
98.1*
107.2
11*1.5
113*2
127.3
109.5
113.2
105.5
117.8
96.1
113.5
89.7
128.0
111*.3
127.3
111.0
99.1
105.5
11*1.8
113.1
127.2
111.9
116.3
106.9
119.2
97.9
1U*.1*
91.2
128.8
119.2
127.6
120.3
102.6
105.5
11*2.0
113.2
127.1*
110.3
115.2
107.3
119.1
99.9
115.2
90.6
129.5
116.0
121*.7
117.1*
99.1
105.7
11*2.2
112.9
127.8
106.3
m .i
105.9
U7.1
98.1*
U3.7
89.7
128.8
108.2
120.9
103.7
95.3
10U.5
Ht2.5
113.1*
127.9
101*.6
108.9
105.6
116.3
98.5
112.9
90.1
128.7
103.7
n7.3
96.0
91*.7
101**3
11*2.7
113.1*
127.9
106.0
no.5
107.7
n 7.8
102.1
111*.9
91.8
130.1*
105.2
117.1
96.8
99.0
105.1
89.7
92.7
78.9
109.7
107.2
93.0
93.5
80.9
109.0
106.0
95.0
93.8
83.3
109.6
106.8
97.7
91*.2
83.3
110.2
107.8
98.5
91*.6
78.5
110.0
107.6
98.1
95.2
73.8
110.5
108.5
97.2
96.2
73.1
111.1*
n o .i
97.3
96.8
7U.2
112.2
m .5
129.7
92.9
110.5
136.0
120.0
97.0
93.6
109.0
106.0
118.7
98.7
129.9
93.2
110.0
111*.7
119.3
97.3
93.7
109.0
106.8
122.5
97.2
129.9
93.1*
110.0
111*. 2
119.3
97.7
93.1*
109.1*
107.2
126.8
95.9
130.1
93.6
110.5
115.0
120.1
97.7
93.2
109.3
108.0
126.9
95.8
130.2
93.6
111.5
116.9
121.5
97.9
93.2
109.5
108.3
121.3
96.3
130.1
93.6
113.1
119.5
123.8
98.1
9l*.l*
109.6
108.5
111*. 8
97.0
130.1*
93.6
111*. 2
121.0
125.5
98.0
95-U
109.5
108.5
lllt.5
97.6
130.7
93.1*
ni*.5
121.8
126.1
97.8
91*.9
109.5
108.1*
lll**6
97.8
130.8
93-7
m*.6
121.9
126.2
98.1
9U.8
109.6
109.0
113.9
97.7
86.5
102.1*
85.1
101.7
82.2
98.7
79.5
95.6
79.0
95.0
79.0
96.1*
79.5
97.8
79.6
98.9
79.1*
99.1*
79.1*
99.2
103.0
95.9
119.5
102.0
98.1
119.0
100.1
98.3
123.5
100.2
98.6
129.8
100.1*
99.1
137.1
100.6
100.2
137.1*
100.3
100.3
128.5
100.8
99.8
118.0
100.3
101.5
117.lt
100.3
101.6
117.6
99.8
101.9
116.5
131.7
105.5
119.2
113.2
109.9
*
*
*
■*
13U.6
101.1
119.0
105.9
109.1
*
*
171.7
103.6
118.1
101*.0
113.0
*
81.1*
(5/)
115.6
133.6
98.1
*
99.6
88.0
72.8
123.8
110.9
139.3
97.5
*
106.7
*
75.1
*
10U.8
111*.6
11*1.9
96.7
*
*
195.2
112.1*
121.2
98.2
*
*
80.0
*
103.1*
191*. 8
112.2
126.8
96.5
*
150.1
100.8
119.1*
102.5
110.1
*
<i/>
*
*
101*.6
109.7
133.2
101*.9
113.U
*
*
82.6
*
no.9
99.3
121**6
1Q5.3
no.o
-»
*
*
■*
106.3
118.2
91.5
110.5
129.1
117.2
120.1*
113.7
129.1*
107.7
106.0
121.6
102.5
103.0
117.3
1U*.9
125.1*
99.3
XU6.9
107.3
103.7
122.1
99.1*
101.3
95.1*
107.7
138.7
116.5
153.8
107.1-
105.3
128.6
116.8
99.9
109.5
101.0
153.1
129.1*
121*. 1
106.7
108.1
11*3.8
11*5.1
110.8
107.7
106.?
132.5
11*3•!*
128.0
106.6
111.1
155.1
153.1*
115.9
125.6
112.0
125.6
121.1
99.9
106.3
111*.3
166*3
135.9
117.2
130.7
115.9
121**6
95.7
109.7
106.0
111.0
155.8
110.2
125.7
153.1*
97.6
121.2
77.2
98.8
105.6
106.2
118.2
96.7
131.1
127.9
98.5
120.8
70.9
93.2
105.6
105.9
n2.7
95.9
125.5
133.3
92.7
lll*.l
83.3
10U.5
105.7
107.1
109.2
97.0
131.6
128.7
91.3
n3.5
95.1
113.1*
105.5
109.3
120.3
98.9
132.7
10U.7
93.2
120.1*
115.1*
no.5
105.3
122.6
109.7
109.7
100.0
120.1
110.3
109.6
100.1
118.7
110.1*
109.9
IOO.3
116.5
110.7
110.0
100.1
115.U
110.7
110.2
100.1
113.3
110.8
110.3
100.2
110.3
111.3
110.1*
100.3
108.9
110.8
110.1*
100.1*
108.1
110.8
110.!*
100.5
108.5
n o. 5
no.5
100.5
108.0
109.8
no.6
100.5
108.0
108.1*
no.6
100.1*
102.6
101.7
102.9
102.7
112.2
11*3.1
8U.5
102.3
101.7
102.8
102.1*
112.1
11*2.9
8U.5
102.2
101.9
103.0
102.5
111.6
11*2.3
8U.2
101.9
102.0
102.7
102.5
111.5
11*2.0
81**2
101.6
102.1*
102.7
102.9
111.5
11*2.0
81**2
101.6
102.7
102.8
102.7
111.8
11*2.2
81*.5
101.9
103.2
102.9
102.8
111.7
11*1.1*
81*. 9
101.7
102.9
103.0
102.9
111.1*
11*0.2
85.2
102.0
102.3
103.7
103.0
111.0
137.7
86.1
102.8
102.1
ioi*.o
102.8
no.9
137.1
86.2
103.2
101.6
101*.9
101.9
no.7
136.1*
86.2*
102.8
101.0
105.5
102.1
m .i
135.9
87.3
Jan.
Feb.
Mar.
Apr.
May
June
July
Aug.
112.8
107.3
111.1
128.0
113.6
107.6
112.0
129.1
113.2
108.1
111.1*
129.8
113.8
108.1*
112.1
130.1
111**6
108.5
113.0
130.1*
116.2
109.3
111**7
130.6
117.1*
109.5
116.1
130.8
111.9
95.7
111.2
92.2
128.5
133.U
112.5
95.9
112.1
92.2
131.7
13U.5
113.0
95.7
112.1*
92.2
133.6
135.0
113.3
95.9
113.0
92.7
13U. 7
135.1
113.6
95.8
113.6
92.9
135.li
135.1
113.7
95.7
113.7
93.1
135.7
135.0
138.2
107.3
125.1*
99.0
101.2
97.1
107.7
88.8
108.5
80.1*
12U.5
98.5
109.7
88.6
95-U
98.2
139.1
111.5
126.7
101.1*
103.5
97.1
107.1
89.8
101*. 7
80.6
126.7
103.0
113.9
95.U
96.9
99.0
11*0.0
112.5
127.3
100.6
102.1*
96.3
105.8
88.2
10U.5
80.9
126.3
101.1
112.0
93.2
95.6
97.5
11*0.3
112.1*
127.1*
102.0
10U.5
99.1*
110.2
92.1
107.1
82.5
127.3
102.3
111*.2
91**3
95.8
101*. 1
11*0.6
112.9
127.5
103.7
106.7
101.3
112.1*
91*.0
110.2
81*.2
127.2
105.2
117.0
98.3
96.9
105.6
86.6
87.9
75.9
109.5
107.3
87.8
89.1*
79.9
109.3
106.7
88.1
90.7
80.1*
108.6
105.1*
88.1*
91.8
79.1
108.8
106.0
129.5
92.7
111.2
117.2
121.1*
96.5
91*.0
108.8
105.3
116.9
100.3
130.2
92.9
111.1
117.1
121.0
96.3
93.8
108.9
105.3
116.5
99.8
129.9
93.0
110.7
116.2
120.5
96.6
93.8
109.2
105.1*
116.1
99.6
88.1*
101*.1*
87.5
102.9
103.0
91*.8
120.0
126.3
106.8
118.1
113.1*
113.1*
*
*
*
*
*
See footnotes a t end of table,
16
*
*
123.5
*
129.6
86.1*
*
Sept.
*
*
77.6
*
Table 6 .
Indexes o f R etail Prices o f P r in cip al Foods in the United S ta te s, by Month, 1957 and 1956—Continued
/195 7-19*1 00 u n less otherw ise in d ica ted ^
1957
A rtic le or group
Other foods a t home -— ------------- —
P a r tia lly prepared foods:
Soup, tomato 2 j ---------- ■------- --Beans w ith pork 2/ ----------- --- --Condiments and sauces:
P ic k le s , sweet 2 / ------------------Catsup, tomato y - ----- ----------- Beverages, nonalcoholic --- ---- -——
C o f f e e ----- ------ — —— --- ----Tea 2 / -------------------------------Cola drinks 2 j ----------------------Fats and o i l s ----------- —---- — —Shortening, hydrogenated ---------Margarine
——--- ——————
L a rd ---------- —---------- --- ------Salad d r e s s in g ---- ---- ————--Peanut b utter 2/ ----- --- --- -------Sugar and sweets - —-------------- ---Sugar
Com syrup 2/ ----- ---- ---- —— —Grape J e lly 2/--- —---------- ----- Chocolate bar 2/ ------------- ------Eggs, grade A, l a r g e ---------- —---M iscellaneous foods:
G elatin , flavored 2/ ---- —---- --- -
Aver
age
Jan.
1 0 0 .2
2 0 0 .8
1 0 2 .5
9 9 .8
1 0 2 .5
1 9 9 .5
19 7 .7
2 0 1 .0
1 2 2 .2
1 2 2 . 2:
1 2 2 .6
1 1 8 .1
8 6 .8
1 1 5 .0
1 1 6 .3
1 1 6 .5
8 7 .8
8 8 .0
9 3 .1
78.5
9 l.l
7 9 .0
81.9
9 7 .0
10 9 .7
1 1 1 .5
95. h
9 5 .3
8 0 .3
8 1 .7
9 9.0
1 0 9 .1
1 9 9 .7
8 0 .0
82:. 5
97.7
1 0 9 .6
1 1 2 .1
1 1 3 .8
1 1 2 .1
8 2 .2
7 7 .0
7 6 .9
11 3 .9
1 0 5 .5
lll.l
1 0 0.3
7 2 .1
1 0 3 .0
102.1
1 0 2 .6
1 0 2 .3
llii. 5
100.U
9 8.7
9 8 .5
9 8 .3
1 0 1 .2
1 0 3 .6
1 0 1 .1
1 0 1 .1
1 0 1 .6
1 0 0 .3
9 7 .2
1 0 0 .2
1 0 0 .1
9 6 .0
1 9 2 .5
1 8 6 .5
1 8 8 .0
1 8 0 .1
1 0 0 .5
9 6 .3
181.7
1 7 5 .1
1 2 3 .3
1 1 9.3
1 0 0 .7
9 6 .9
1 3 3 .9
1 7 1 .2
1 2 2 .7
9 9 .3
9 7 .1
133.8
1 7 3 .9
1 0 0 .0
9 9 .3
201.3
1 1 2 .8
9 9 .6
1 0 I .1
9 9.6
1 02.7
1 9 1.6
1 9 0 .3
1 2 2 .9
1 1 7 .5
8 7 .1
9 1 .0
7 8.5
1 0 1 .1
1 1 2 .8
1 1 1 .6
1 0 6 .0
1 1 1 .7
9 9.7
1 0 1 .3
9 9 .5
1 0 1 .0
9 9 .1
1 0 3 .1
9 9 .2
1 0 9 .8
1 0 9 .5
9 9 .5
1 0 3 .3
9 8 .9
8 3 .8
Dec.
1 1 1 .9
1 0 9 .9
1 1 3 .0
9 8 .2
8 6 .6
Nov.
1 1 5 .6
9 9 .6
1 0 3 .5
1 12.7
1 0 2 . 1:
Oct.
1 1 6 .2
1 1 1 .0
9 9 .0
1 0 3 .9
9 9 .2
1 9 2 .7
187. 1
1 2 2 .9
Sept.
1 1 5 .0
Apr.
1 1 2 .9
1 0 0 .0
Aug.
1 1 3 .8
Mar.
1 1 1 .6
1 0 1 .5
10 5 .3
1 1 3 .2
1 0 0 .0
1 1 3 .6
1 0 0 .1
1 0 2 .6
1 9 6 .5
1 9 3 .3
12 2 .7
1 1 7 .1
8 7 .1
9 1 .3
7 9.2
8 1.1
9 9 .3
10 9 .7
1 1 2 .5
1 1 1 .0
10 5 .7
111.3
May
July
Feb.
8 3 .6
9 9 .5
10 9 .7
112.7
1 1 1 .2
1 0 5 .8
1 1 1 .3
June
9 7 .3
19 1 .7
1 9 0 .3
1 2 3 .0
1 1 7 .3
86.7
9 3.6
78.1
8 2 .3
9 9 .3
1 0 9 .5
112.7
111. 2
1 0 6 .2
111. 7
9 9 .9
1 9 2 .6
1 8 6 .9
1 2 3 .3
118.7
8 6 .5
9 2 .3
77.7
8 3.1
9 9 .3
10 9 .7
11 3 .0
1 11.9
1 0 6 .3
111. 3
1 2 3 .2
1 1 9 .1
8 6 .6
9 2.7
7 7.7
8 1 .5
9 9 .7
1 0 9 .8
1 1 3 .3 '
1 1 5 .5
IO6 . 3
111.7
1 0 0 .5
8 5 .1
9 5 .7
1 2 3 .5
1 1 9 .1
8 6 .5
8 6 .1
9 2 .0
9 0 .9
7 7.9
8 1 .9
9 9 .8
1 0 9.9
1 1 3 .1
1 1 5 .5
8 1 .3
9 9 .7
1 0 9 .9
1 1 3 .3
1 1 5 .1
1 0 6 .6
7 8 .0
1 0 6 .6
1 1 5.1
1 1 1 .7
1 0 0 .1
1 0 0 .1
1 2 0 .1
8 6 .1
9 8 .5
1 2 3 .2
1 2 0 .2
8 6 .1
9 0 .9
7 7 .7
8 1 .1
9 9 .9
9 1 .3
7 3 .0
1 1 0 .2
1 1 0 .2
1 1 3 .1
1 1 5 .5
1 1 3 .1
1 0 6 .6
1 1 5 .0
1 0 0 .1
8 3 .2
9 9.7
1 1 5 .6
1 0 6 .9
1 1 5 .0
100.l
1 0 0 .5
6 8 .8
1 0 0 .5
7 2.3
1 0 0 .5
6 9 .9
9 3 .0
9 9 .6
9 8 .1
9 5 .5
1 02.7
1 0 3 .0
1 0 3 .0
10 3 .1
1 0 3 .1
1 0 2.3
1 0 3 .5
1 0 3 .9
1 0 3 .6
121.7
1 2 0 .7
1 1 3 .3
1 1 9 .2
1 3 2 .9
1 2 0 .3
1 1 3 .1
1 1 8.7
1 3 3 .5
1 1 9 .7
1 1 3 .3
1 1 9 .1
1 1 3 .7
1 1 8 .0
1 1 7 .6
1 3 3 .9
1 3 1 .0
1 1 1 .6
1 1 1 .0
1 1 3 .6
9 5 .7
1 1 6 .3
9 5 .9
1 1 6 .6
1 1 3 .1
9 5 .9
1 1 3 .6
9 5 .8
11 5 .7
9 7 .6
1 1 6 .6
1 1 6 .1
1 1 5 .2
9 8 .0
1 3 8 .0
1 5 0 .2
97.7
1 3 8 .3
1 50.5
9 7 .7
1 3 8 .1
1 5 0 .9
9 8 .1
1 3 8 .1
1 1 7 .1
H 7 .2
1 1 7 .1
1 1 3 .8
1 2 6 .6
1 1 1 .6
1 2 1 .1
1 2 0 .2
1 2 6 .1
1 1 3 .8
1 2 6 .6
1 1 3 .8
1 1 3 .5
1 1 3 .0
1 0 0 .1
7 7 .5
1958
A ll foods ----------- ---------- ---------Food away from home \ J ----- —--- ------Foods a t home — ---------------- —----C ereals and bakery products ---- ---Cereals:
Flour, w h e a t--- —---- ---------- B isc u it mix 2/--- --------- —----Com meal
---- -——--- ---- —
Rice — — — —— —— — — —
R olled o a t s --- ----- ------------Com fla k es —---- --------———Bakery products:
Bread — —
— — ——
Soda crackers 2 j - ---- ----- —-—
V anilla cookies ----- -—-—--- —
Meats, p oultry, and f is h —--------—
Meats —--- —---------------- ———-----Beef and veal — — —— —— —
Round s t e a k --- —— —
----Chuck roast —
— —--- ---Rib roast ——— — —— —
Hamburger — — — ————
Veal c u tle ts —--- ----------- —
Pork ———————— — --- —
Pork c h o p s --- —— — —----Bacon, s lic e d ---- ------ ------Ham, whole ^ —----- ----------Lamb, le g — — — —— — —
Other meats:
Frankfurters ? J ----------------Luncheon meat, canned 2/—---Poultry, frying chicken 5 ---------F i s h --------------------------------F ish , fresh or frozen -—------ Canned fish :
Salmon, pink, canned ---------Tuna f is h , canned 2/ - --- -----Dairy products ----- ----- — —
Milk, fresh , (g r o c e r y )--- ------- —
Milk, fresh , (d elivered ) -—-----Ice cream 2 j —---- — — — ----- fritter ------------------------------Cheese, American process ---------Milk, evap orated ---—-—---------A ll f r u it s and vegetab les — ———
Frozen fr u its and vegetab les 2/--Frozen fr u its :
Strawberries 2/ ------ --------- Orange Juice concentrate 2/--Frozen vegetables:
Peas, green 2/ - --- ------------Beans, green 2/ - ---------------Fresh f r u its and vegetables —---Fresh fr u its:
Apples —---- -—-——--- ---- —
Bananas--- ---------------------Oranges, s iz e 200 ---- — --- Lemons 6 / -----------------------Grapefruit 1 / --------—--------Peaches 8/ ----------------------Strawberries 1 0 /--- ------------
1 2 0 .3
1 1 2 .6
1 1 8 .8
1 3 3 .1 '
1 1 8 .2
1 1 1 .1
116.7
1 3 2 .5
lll.l
9 5 .9
lll.l
1 1 5 .6
lll.l
9 5 .6
1 3 7 .2
1 1 6 .5
9 7 .1
13 7 .9
ll9 .l
11:5.0
1 13.7
12 6 .9
1 1 5 .1
1 2 1 .0
1 1 9 .6
1 2 6 .3
lll.l
1 2 2 . 1:
10 8 .8
11:3.9
lll.l
9 6 .0
11:3.7
113.3
1 2 8 .1
1 1 0 .2
1 1 5 .1
1 1 2 .8
1 2 2 .1
1 0 6 .6
1 2 0 .6
9 8 .3
1 3 5.9
1 2 6 .2
1 1 0 .1
1 2 0 .8
1 0 8 .7
10 3 .7
1 0 1 .2
1 0 2 .1
1 1 2 .3
11 0 .5
1 0 6 .3
9 9 .0
9 7 .7
77.0
1 0 3 .6
7 7 .5
1 1 7 .6
118.7
1 1 1 .3
1 1 7 .2
1 1 1 .7
9 6 .0
1 1 5 .2
9 5 .3
1 3 7 .5
12:7 . 6
1 1 5 .1
9 6 .0
1 1 5 .3
9 5.9
137.7
1U8.5
1 1 5 .1
9 5 .9
1 1 5 .1
9 6 .3
13 7 .9
1 1 9 .0
1 1 5 .1
9 6 .0
1 1 1 .9
9 5 .8
1 1 5 .5
1 1 5 .6
1 37.9
H 9 .1
1 3 8 .0
1 19.7
11 9 .7
1 3 8 .0
1 5 0 .0
12:3.7
1 13.7
1 1 3 .1
127.7
lll.l
11 8 .3
1 1 7 .9
H 3 .8
1 1 1 .0
lll.l
1 1 1 .6
1 1 6 .1
1 1 3 .6
1 2 6 .8
113.7
12 6 .7
1 1 3 .6
1 1 1 .5
1 1 5 .9
1 2 1 .5
12 1 .5
1 1 6 .6
1 2 2 .0
1 1 1 .0
1 2 6 .6
1 1 5 .8
1 2 5 .2
1 2 8 .1
1 2 8 .1
1 1 3 .6
1 2 6 .5
1 1 7 .7
1 2 1 .3
1 1 9 .8
1 2 5 .8
1 1 5 .1
1 2 1 .5
1 0 3 .3
1 1 8 .5
12 3 .9
109.1
H 3.1
11 1 .7
125.3
1 1 6 .9
1 2 1 .5
11 0 .9
11 1 .3
1 0 9 .2
1 1 0 .1
105.5
1 1 3 .1
101.7
1 1 1 .8
1 1 3 .6
1 2 7 .6
1 1 2 .0
116.7
112;. 3
1 22.7
1 1 0 .2
1 2 0 . 2;
1 0 0 .7
12:0 . 2;
1 1 1 .3
1 2 1 .7
1 0 5 .9
1 0 2 .3
1 1 2 .1
1 1 2 .6
1 2 3 .0
1 0 5 .8
105.5
1 02.9
9 8 .1
8 3 .5
1 1 7 .1
119.7
1 0 5 .2
1 0 6 .5
9 9.7
80.1
1 1 7 .6
1 0 1 .6
8 1 .7
1 1 7 .6
1 2 0 .1
131.1
9 5 .0
1 1 U.1
1 2 0 .5
1 3 1 .2
9 5 .3
1 1 2.5
1 1 8 .3
79.7
115. L
1 2 6 .0
98. h
92:. 8
1 2 1 .2
1 2 5 .8
9 8 .1
9 1 .8
1 2 5 .2
9 8 .2
1 2 0 .1
1 0 6 .1
1 1 2 .2
1 0 1 .8
1 1 6 .1
*
*
1 2 1 .8
1 0 1 .8
9 9 .5
H 9 .3
13 3 .3
9 8 .3
117.7
1 6 9 .0
1 0 1 .8
*
*
1 3 0 .5
*
<#>
1 0 2 .6
1 1 8 .2
12 9 .8
1 2 9 .0
9 8 .0
1 1 2 .1
1 1 3 .0
11 8 .2
1 1 9 .1
1 2 3.9
9 8 .1
9 3.0
lll.l
1 2 0 .7
1 2 5 .1
9 8 .1
9 1 .1
10 9 .1
1 0 6 .3
1 3 9 .5
99.7
105.2
110.9
1 1 7 .6
131.7
9 6 .2
1 0 0 .2
1 0 0 .1
1 0 6 .9
1 3 1 .5
9 5 .9
9 9.8
1 0 0 .5
102;. 9
1 37.3
101 ;. 2
1 2 2 . 2)
*
*
119.9
1 1 7 .6
1 0 6 .1
1 1 1 .0
10 0 .7
1 0 5 .5
17
9 9 .5
1 0 6 .6
1 5 0 .0
157.7
1 0 3 .8
1 6 0 .5
102.9
119.3
*
9 5 .2
19 3 .3
1 0 2 .0
1 1 2 .1
1 0 8 .1
1 0 8 .7
1 5 5 .2
8 2 .5
11 1 . 5
1 0 2 .8
10 8 .7
1 0 6 .7
7 1 .1
8 2 .1
1 5 2 .2
8 2 .6
1 3 1 .8
106.7
11 3 .7
105.1
7 7.6
1 1 7 .8
120.3
8 2 .6
8 1.9
1 2 9 .1
1 1 6 .8
1 2 8 .6
1 1 0 .1
11 3 .2
8 0 .3
123.2;
1 1 5 .9
1 2 0 .3
1 3 0 .1
1 1 8 .2
1 1 2 .9
12 1 .3
1 1 1 .7
11 6 .0
1 13.7
12 6 .9
1 0 7 .9
1 0 9 .6
1 2 1 .0
1 1 1 .1
1 3 1 .3
1 1 0 .9
H 5 .1
1 1 2 .6
1 2 2 .2
1 1 0 .8
iC l.2
8 1 .5
1 1 9 .8
8 1 .9
1U7.3
112 ;. 1
13 1 .3
9 5 .3
111.7
1 1 7 .0
1 1 3 .0
1 2 2 .1
1 2 2 .5
1 1 9 .5
1 2 5 .1
1 1 1 .9
1 1 6 .2
1 1 0 .5
1 2 U.I
1 1 0 .3
1/ 1 2 8 .6
8 1.9
1 1 7 .1
1 1 9 .1
9 8 .1
1 1 1 .6
1 1 5 .5
12 1 .9
103.1
131. U
1 0 8 .6
1 0 3 .1
. 1 1 1 .7
1 20.7
13 3 .2
1 1 6 .5
1 0 7 .1
11 3 .1
1 1 1 .1
1 3 6 .6
1 0 7 .6
1 0 2 .6
1 2 8 .0
1 3 1 .8
1 1 2 .1
1 0 6 .1
1 1 2 .6
1 1 2 .6
98.0
9 3 .0
1 0 9 .1
1 2 7 .1
1 1 7 .9
1 3 2 .6
1 2 1 .5
1 1 2 .3
1 1 5 .3
1 1 8 .3
1 2 2 .6
1 0 9 .8
130.7
112.7
1 2 1 .2
1 2 2 .6
1 2 8 .8
1 1 8 .2
1 1 3 .8
1 2 6 .5
1 1 9 .2
1 2 5 .1
1 2 2 .3
1 2 8 .5
1 1 7 .1
1 2 1 .3
9 8 .3
93.C
1 0 9 .5
9 8 .1
9 3 .5
10 9 .9
109.9
1 1 0 .0
1 1 0 .8
1 1 1 .8
1 2 6 .5
1 1 8 .3
1 3 8 .0
1 2 1 .6
1 2 2 .1
9 8 .3
9 3.9
1 0 9 .5
91.8
1 3 1 .3
9 5 .2
9 7 .5
1 2 0 .5
1 3 2 .9
1 1 7 .1
1 21.7
9 8 .3
9 3 .1
1 0 9 .5
1 1 0.9
1 3 7 .1
See footnotes a t end o f ta b le*
1 1 5 .0
1 2 5 .1
1 0 0 .2
9 8 .1
1 2 1 .1
2 / 9 5 .1
3J/86.C
1 2 1 .7
1 1 2 .1
92;. 9
111. 5
107. U
9 6 .8
1 1 3 .2
1 3 1 .0
1 6 5 .0
1 00.1
7/ 1 2 8 . 6
1 1 2 .8
13 2 .9
9 l.l
1 1 0 .1
1 2 0 .5
1 2 0 .1
1 3 2 .8
1 3 0 .8
1 1 1 .0
1 1 2 .7
1 2 0 .5
1 32.7
1 3 0 .1
9 6 .1
1 1 3 .5
119.8
1 2 1 .5
1 2 1 .6
1 2 1 .6
1 1 2 .2
1 3 2 .6
1 1 6 .6
1 1 1 .6
1 2 1 .6
1 1 2 .0
1 19.6
132.7
1 1 3 .8
1 1 3 .9
1 2 0 .0
1 2 0 .8
1 1 1 .8
1 1 1 .2
131.9
8 2 .0
(S /)
1 0 1 .2
1 0 3 .2
165.1
9 8 .9
*
*
76.7
1 7 3 .8
9 7 .1
*
1 0 1 .1
*
1 0 9 .2
1 1 1 .1
121.9
1 1 8 .2
1 2 1 .1
9 6 .6
1 1 1 .2
120.7
7 1 .6
119.0
122.C
ill. 5
1 2 1 .2
1 2 6 .0
9 5 .9
1 2 0 .0
1 2 0 .5
1 2 6 .9
1 1 3 .1
1 2 1 .6
1 1 2 .0
1 1 6 .2
1 1 0 .2
12 1 .3
1 0 1 .2
1 0 1 .6
1 1 2 .6
11 8 .7
1 1 3 .6
116.3
1 3 1 .0
11 3 .9
9 6 .0
1 5 1 .0
1 2 6 .3
1 1 9 .9
1 2 1 .0
1 2 7 .0
lll.l
1 2 1 .3
1 1 2 .5
1 1 6 .9
1 0 9 .1
1 2 2 .5
9 9 .6
1 0 3 .6
1 1 2 .3
1 0 7 .9
1 0 9 .7
71.7
1 1 9 .6
1 2 3 .1
1 0 8 .1
1 2 8 .1
1 2 8 .0
9 6 .2
1 1 1 .5
12 1 .7
9 7 .9
H i. 3
1 2 1 .3
1 2 5 .7
9 8 .2
9 1 .1
1 0 9 .3
1 1 1 .3
1 2 6 .1
9 8 .1
9 1 .6
1 0 9 .3
1 1 1 .3
9 8 .3
9 1 .2
1 0 9 .2
8 1 .1
8 1 .9
15 7 .9
1 1 1 .1
1 2 1 .1
1 2 2 .6
1 1 0 .2
69.c
11 9 .9
1 23.9
1 2 1 .8
1 2 2 .1
1 2 1 .0
1 2 2 .2
8 1 .9
1 5 6 .6
8 1 .3
157.7
1 5 7 .5
1 0 0 .6
1 0 6 .1
1 0 1 .3
10 1 .9
1 0 2 .2
1 0 2 .1
1 0 6 .6
127.7
1 2 0 .5
12 0 .5
105.7
1 2 0 .3
1 0 5 .3
1 1 8 .5
(^)
115.3
171.2
127.3
1 0 8 .2
103.2
1 0 6 .1
1 1 3 .3
1 8 9 .5
9 9 .3
*
*
*
1 1 1 .2
1 0 9 .3
1 1 0 .3
9 6 .6
*
8 9 .5
*
1 8 9 .3
9 7 .6
*
9 2 .6
*
1 0 5 .6
1 7 9 .2
1 0 0 .5
13 8 .0
*
*
1 2 0 .1
1 2 2 .1
8 2 .3
157.5
1 5 1 .6
1 0 1 .8
1 2 5 .1
*
*
Table 6 .
Indexes of R etail Prices of Principal Poods in the United S ta te s, by Month, 1957 and 1958—Continued
^9l*7-U9»100 unless otherwise sp ecified ^
A rticle or group
Aver
age
A ll fr u it s and vegetables-Con.
Fresh f r u it s and vegetables-Con.
Fresh fruits-Con.
Grapes, seedless 8 / ------------- — 12/93-6
Watermelons 13/---------------------- "5/75.1i
Fresh vegetables:
Potatoes — — — — —— — —— 118.3
Sweetpotatoes------------- — —
11*0.8
Onions —— — — —
— — ——
— — 117-7
Carrots — — —---- — ------— 115-7
121.1
lettu ce ———— — —— —
Celery l / —— —— — — —------ 110.7
Cabbage------- ------- -------- ------ 129.8
Tomatoes 2/ —
— —— ——
111*. 2
Beans, green —-------- ------------ -3V H 0.5
110.8
Canned fr u it s and v e g e ta b le s------—Canned f r u it s :
Orange juice 2 /-------- ------— — 126.8
Peaches — —------------ ------- —
1 0 9 .2
112.1*
Pineapple —-------------------------F ru it cock tail 2 /— ------------- — 101.9
Canned vegetables:
1 0 5 .1
Corn, cream style ——------------1 0 0 .1
Peas, green —----------------------Tomatoes — ---------------------- —
115.3
102.1*
Baby foods 2 /-— —------------- —
Dried f r u it s and v e g e ta b le s----------- 118.2
Prunes —
— ---------------------- - 11*0.6
Dried beans — — ---- --------------95.3
Other foods at home--------------------- — 112.1*
P a r tia lly prepared foods:
99.8
S e n p f tomato* 2/---- -------------------Beans with pork 2 /--------------------106.5
Condiments and sauces:
100.0
P ick les, sweet 2 /---------------------Catsup, tomato ? / —---- -— -— ——
97.5
Beverages, nonalcoholic ------ -------- - 179.1
166.2
Coffee-----------------------------------Tea 2 /———— —-------- —-----— 12U.3
122.2
Cola drinks 2/-------------------------85.8
Fats and o ils - —------——-—- —- — Shortening, hydrogenated —-------- 89.7
77.0
Margarine —— -------------- ------L a r d -------------------------------------83.1*
100.8
Salad dressing —------------ — -----113.2
Peanut butter 2/— ---- — ----------117.9
Sugar and sw e ets------- ----------- -— 117.2
Sugar ——--------------------------- —
110.2
Corn syrup 2 /— — —--------------Grape je lly "2 /------------------------ - 116.1
110.3
Chocolate bar 2/— ------------- —
Eggs, grade A, l a r g e ----------------- —
86.5
Miscellaneous foods:
Q elatin, flavored 2/— --------------101*. 1
Jan.
Feb.
Mar.
Apr.
Aug.
Sept.
Oct.
Nov.
Dec.
*
*
*
*
*
*
*
101.6
110.9
69.6
88.5
51*.9
79.9
*
91*.9
*
(5/>
*
*
*
112.6
13U.2
101.2
135.2
118.3
102.2
151.7
138.7
171.0
106.0
115.7
138.3
105.5
123.7
113.0
108.1*
165.5
11*5.8
(5/)
106.5
138.1*
11*7.6
128.7
119.3
11*0.7
109.7
171*.1
11*8.6
C5/)
1 0 7 .I*
155.9
152.9
159.7
106.2
135.5
132.1*
160.9
128.7
159.5
123.0
113.9
106.1*
127.1
126.3
101.7
93.9
110.6
127.1*
165.2
119.9
118.0
111.6
136.1*
111.0
91*.2
91*.3
111.5
111.7
166.6
111.2
119.7
IO3 . 2
97.3
101.3
69.3
80.2
112.1*
98.7
122.7
106.1*
131*. 8
110.9
96.5
93.3
111.5
105.5
95.3
n i*.o
1 0 7 .I*
97.5
118.5
111.1
136.3
108.6
ll*l*.l
158.1*
132.9
108.1*
11*5.8
11*7.0
152.3
157.8
125.0
109.5
ll>*.lt
108.1*
111.7
100.7
117.5
107.9
111.8
100.8
121.1
107.6
112.1
100.9
125.5
108.0
112.3
101.2
103.7
99.7
118.2
101.8
116.1*
137.0
9U.8
112.1*
10U.0
99.1*
121.0
101.7
117.3
137.2
95.9
111.5
103.7
99.5
121**2
102.2
118.5
137.0
97.9
110.9
100.3
106.6
100.1*
106.7
9 0 .6
100.6
96.1*
182.5
171.6
121*. 2
120.8
86.2
91.0
78.0
82.6
100.6
111.0
117.1
115.9
109.7
115.9
109.6
81*.5
101*.0
101*.1
109.1*
109.3
110.9
100.6
1 0 3 .6
101.2
106.3
102.2
112.0
136.2
88.5
113.1
lll.l
111.9
1 0 9 .1
1 0 9 .5
1 0 0 .8
1 0 0 .6
1 0 3 .9
1 0 0 .9
1 0 7 .9
1 0 2 .0
1 1 2 .3
1 0 3 .6
1 0 0 .6
1 1 2 .2
1 0 2 .2
111.0
l l l .l *
113.9
136.1
89.0
111.3
1 3 6 .1
99.1
101*. 9
100.0
1 0 0 .1
1 0 5 .9
106.3
1 0 0 .1
100.1*
97.1*
181*.7
175.0
121*. 0
120.3
85.8
100.8
96.3
183.1*
172.9
12l*.2
120.7
86.1
90.5
78.0
82.6
101.0
110.9
113.9
115.6
108.7
115.9
100.7
98.2
181*. 8
175.2
123.8
120.1*
86.3
91.5
78.1
82.6
100.7
110.5
113.7
115.8
107.3
115.1*
100.5
87.6
1 0 3 .8
9 0 .1
77.7
82.0
100.8
110.5
113.6
115.6
107.9
115.3
1 0 0 . 1*
81.1*
101*. 1
91.1*
113.8
1 6 3 .8
December 1952-100.
Inclu des re a d y -to -e a t ham beginning November 1958*
Average fo r 11 months in 1957; average fo r 10 months in 1958.
Not available.
6 / May 1953-100.
8 / July 1953-100.
37/ Average fo r 3 months.
A p ril 1953-100.
T/ Average
fo r 2 months.
2 / Average fo r 5 months in 1957; average fo r 1* months in 1958.
3 / June 1953-100.
]*/ Average f o r 10 months.
Priced in season only.
July
*
*
7 / Average fo r 7 months.
*
June
*
*
1 / January 1953-100.
2/
3/
V
5/
May
18
1 1 3 .2
126.8
90.2
101.8
76.1*
101*. 2
ll l t .l
108.1*
111*. 2
98.6
99.5
99.8
10U.3
131*.6
132.8
108.2
112.1*
101.1*
139.8
109.2
112.9
102.3
lltli.3
110.2
113.1
103.5
31*6.6
111.1*
l l l t .l
10U.7
31*7.1*
112.0
131*.7
105.7
101*. 1
99.6
123.7
102.5
119.6
137.5
‘ 99.3
111.8
1QU.8
100.2
119.8
102.8
120.1*
137.8
100.3
112.8
1 0 5 .6
100.1
115.0
102.9
121.1*
138.6
101.3
115.2
106.8
100.2
113.3
102.9
121.5
31*1*.5
97.9
113.2
1 0 8 .1
109.0
99.9
110.8
100.3
106.1*
100.5
106.5
99.9
106.5
99.3
106.7
99.3
107.3
99.1
107.1
99.2
106.9
100.0
96.1
181.2
369.9
121*. 2
120.7
86.2
90.9
77.7
82.7
101.0
111.5
118.1*
116.2
110.2
115.7
113.2
81.1
99.9
96.1*
180.9
168.9
121*.3
121.7
85.9
89.9
77.3
83.1
100.8
112.5
119.2
117.6
110.5
115.9
113.8
78.9
99.8
96.9
179.9
167.3
121*.5
121.9
85.8
89.9
76.5
83.3
100.7
113.7
119.6
118.1
110.7
116.2
111*.2
82.5
99*9
97.2
178.2
161*.!*
121*.1*
123.1
85.8
99.6
97.9
171*. 7
159.2
121**5
76.2
81*.1*
100.9
115.1*
119.8
118.1*
110.9
116.3
111*. 2
87.2
85.6
88.2
76.3
85.2
lCO.7
115.9
119.9
118.3
111.3
116.1*
11U.3
98.5
99.5
98.7
171*. 1
158.1*
121*.7
323.8
85.5
88.1
76.1
81*. 7
100.8
115.7
120.0
118.1*
131.5
136.8
lll*.l*
91.1*
99.5
98.8
173.8
157.8
12lt.lt
12U.1*
85.U
88.2
76.0
8U*3
100.8
115.7
120.0
118.3
111.9
116.1*
111*.2
89.9
99.8
99.3
171.1*
153.9
121**9
125.2
85.1*
88.1*
76.2
83.1*
100.9
115.1*
120.0
118.1*
112.1
116.6
131**3
81*.1*
101**3
101t.6
101* .1*
101*. 1*
101t.lt
10U.3
101**7
105.7
8 9 .2
1 0 1 .3
65.2
90.9
1 2 3 .8
1 1 0 .1
100.1
111.2
102.9
121.9
151.9
91*. 1
112.6
1 1 1 .0
126.6
103.1
112.0
109.0
105.3
115.0
1 0 3 .1
1 2 3 .2
157.6
92.7
110.7
Table 7.
Classification of Retail Food Items by Percent Change in Price far Selected Periods, 1957-58
Percent Change from December 19i*> to December 1958
♦10.0* and over
Orange juice
concentrate
Hamburger
Haddock, fresh,
froaen
Frankfurters
Luncheon meat,
canned
Oranges
Onions
Chuck roast
Veal cutlets
Bacon
Orange juice,
canned
Round steak
Chocolate bar
Pork chops
Lamb, leg
Corn flakes
Ham, whole
Rib roast
Prunes
♦50.5
♦39.5
♦27.5
♦26.9
♦26.9
♦23.9
♦23.7
♦22.9
♦21.1
♦18.8
♦18.2
♦16.7
♦15.6
♦lit .8
♦13.7
♦13.7
+11.0
+10.2
♦10.1
♦ 5.0* to 9.9*
Ocean perch,
fresh,froaen
Grapefruit
Nary beans
Corn syrup
Rice
Bread
Tomatoes, canned
Tuna fish,canned
Sugar
Gelatin
Corn, canned
Lard
Peanut butter
Milk, wrapcrated
Sweet potatoes
Fruit cocktail
Salad dressing
♦1.0* to U.9*
♦ 9.9
+ 9.6
8.7
+ 8.2
■f 8.1
♦ 7.1
+ 6.6
♦ 6.3
♦ 6.2
■f 5.8
♦ 5.7
♦ 5.6
5.6
♦ 5.6
5.5
5.U
5.0
+
4+
Rolled oats
Soda crackers
Pineapple.canned
Cabbage
Milk, fresh,
grocery
Beans with pork
Grape je lly
Tea
Bananas
Flour
Corn meal
Milk, fresh,
delivered
Celery
Peaches,canned
Ice cream
Tomato soup
Cheese
Baby foods
- 1.0* to - U.9*
♦0.9* to - 0.9*
♦
+
♦
♦
U.6
U.6
U.U
U.l
♦
♦
♦
♦
♦
♦
♦
3.9
3.U
3.3
3.0
2.9
2.6
2.U
♦
*
+
♦
♦
+
+
2.U
2.0
2.0
1.7
1.6
1.0
3.0
Beans, green,
froaen
Carrots
Eggs
Vanilla cookies
Biscuit mix
Pickles
Salmon, pink,
canned
Butter
♦
♦
♦
♦
0.9
.7
.5
.U
0
0
Peas, froaen
Margarine
Peas, canned
Catsup
Potatoes
Shortening,
hydrogenated
-
1.0
l.U
1.9
3.0
3.7
- 5.0* to - 9.9*
•10.0* and over
Frying chickens - 5.6
Strawberries,
froaen
- 7.3
Lemons
- 8.3
Tomatoes, fresh
Lettuce
Cola drinks
Apples
Beans, green,
fresh
Coffee, can
Coffee, bag
- U.6
-11.0
-13.0
-lU.5
-15.1
-18.2
-21.7
-27.1
- .5
- .5
>
Percent Change from December 1956 to December 1957
Carrots
Bacon
Rolled oats
Hamburger
Bgga
Frankfurters
Cabbage
Luncheon meat,
canned
Onions
♦21.6
♦lU.8
♦1U.U
♦13.8
♦13.8
♦13.2
♦12.2
+11.U
♦10.5
Pork chops
Chuck roast
Haddock, fresh,
froaen
Round steak
Potatoes
Corn flakes
Beans, green,
froaen
Veal cutlets
Sweetpotatoes
Laid), leg
Ham, whole
Lard
♦ 9.8 Milk, fresh,
grocery
* 9.1
Soda crackers
♦ 7.9 M ilk, fre s h ,
♦ 7.8
d eliv e re d
♦ 7.6 Bread
♦ 7.5 Sugar
Rice
* 7.5 Rib ro a s t
♦ 7.0 M ilk,evaporated
♦ 6.3 G elatin
♦ 6.3 Salad d ressin g
♦ 5.U Corn syrup
♦ 5.1 Ocean perch,
f re s h , fToaen
Navy beans
Flour
V a n illa cookies
Tomatoes,canned
Ice cream
Com meal
Grape j e l l y
Salmon, pink,
canned
Oranges
Beans w ith pork
Tuna f is h ,
canned
Tea
♦
♦
♦
♦
♦
♦
♦
♦
♦
♦
♦
♦
♦
♦
♦
♦
*
♦
♦
U.3
U.3
U.O
3.8
3.7
3.5
3.5
3.5
3.5
3.3
2.9
2.8
2.5
2.2
2.1
2.0
1.7
1.6
1.5
Cheese
+ 0.9
Tomato soup
+ .8
Margarine
+ .7
Pineapple,canned* .6
Peanut butter
* .U
Biscuit mix
* .It
Pickles
* .It
Butter
* .1
Chocolate bar
0
Baby foods
0
Fruit cocktail
0
Frying chickens - .2
Corn, canned
- .6
Peas, canned
- .9
Peaches,canned
Shortening,
hydrogenated
Peas, froaen
Grapefruit
Catsup
- 1 .2
-
l.U
3.5
3.5
U.7
Prunes, dried
Orange juice,
canned
Lemons
Tomatoes,fresh
Bananas
Celery
- 5.2
-
5.2
5.U
5.8
8.1
8.1
Strawberries,
frozen
Apples
Coffee, can
Orange juice,
canned
Beans, green,
fresh
Coffee, bag
Cola drinks
Lettuoe
-10.5
-11.0
-12.8
-13.6
-15.0
-15.5
-17.5
-27.9
♦ 1.5
♦ l.U
♦ l.U
* 1.3
♦ 1.3
Percent Change from December 1957 to December 1958
Orange juice,
concentrate
Orange juice,
canned
Hamburger
Oranges
lettuce
Haddock, fresh,
frozen
Prunes, dried
Chocolate bar
Llineheon meat,
canned
Grapefruit
Veal cutlets
Chuck roast
Frankfurters
Bananas
Onions
Celery
♦58.8
♦36.7
♦22.6
♦22.2
♦20.7
+18.2
+16.1
♦15.6
♦13.9
♦13.5
+13.3
*12.6
+12.0
+11.9
♦11.9
♦11.0
Round steak
Lamb, leg
Ocean perch,
fresh,frozen
Rib roast
Com, canned
Navy beans
Com flakes
Fruit cocktail
Ham, whole
Peanut butter
Com syrup
Tuna fish ,
canned
* 8.3 Pork chops
♦ 6.9 Rice
Tomatoes, canned
Pineapple, "
Cola drinks
Strawberries,
frozen
Bacon
Bread
Peaches, canned
Peas, frozen
Sugar
Gelatin
♦ 5.0 Milk,evaporated
Beans with pork
Grape je lly
Catsup
Tea
Salad dressing
Baby foods
* 6.9
* 6.U
* 6.U
♦ 6.1
* 5.8
♦ 5.U
♦ 5.3
♦ 5.2
♦ 5.2
* U.6
♦ U.5
♦ U.5
♦ 3.8
* 3.7
♦
*
*
♦
♦
♦
+
♦
♦
3.5
3.U
3.2
3.2
2.6
2.3
2.2
2.0
2.0
Com meal
Tomato soup
Lard
Flour
Soda crackers
Cheese
Biscuit mix
Milk, fresh,
grocery
Pickles
Butter
Sweetpotatoes
Peas, canned
Ice cream
* 1.8
♦ 1.8
♦ 1.7
♦ 1.6
♦ 1.0
19
+ 0.8
+ .8
♦ .U
* .U
*
+
-
.3
.2
.U
- .u
- .u
-
.7
.7
.9
6
Vanilla cookies
Milk, fresh,
delivered
Salmon, pink,
canned
Margarine
Lemons
Shortening,
hydrogenated
Beans, green,
fresh
Apples
- 1.6
- 1.6
- 1.9
- 2.0
- 3.1
- 3.2
- 3.9
- U.6
Frying chickens - 5.U
Tomatoes, fresh - 5.6
Beans, green,
frozen
- 6.1
Cabbage
- 7.2
Rolled oats
- 8.5
Coffee, can
Potatoes
Eggs
Coffee, bag
Carrots
-10.2
-10.6
-11.7
-13.7
-17.2
Table 8 k Ararat* Retail Prices of Principal Fooda in the Unitad States l / , by Month, 1957 and 1958
[ l b * Gantm/
1957
Artiela or group
Avar-
««•
Cereals and bakary products:
Cereals*
Floor, whaatBiscuit mix 2/
__ ~
Corn naal
Riea, ahorC grain
Rolled oatsCorn f l a k e s ^ Bakary product!*
Braad----------------Soda crackara— ----- —
Vanilla eookias (J- —
Maata, poultry, and flaht
Manta:
Beef and veal*
Round staak g/Chuck roast Y /-—
l i b roast 2/ » — «?■
Haaburger-
▼sal eutlats
— 5 pounds
-20
ound
-pound
mud
——— ——
Porto
Port chops, oaatar cut— —— —
a lio e d Ban, whole, 9 / »
Lart, le g lfl^ ------Othsr neats*
Lunehaon neat-
-------------- 1 2 -o s . can
P ou ltry , fr y in g ohiekans:
R e a d y -t o - e o o k l l/------ — — — - — ------- -d o
Fish*
““
Fraah and froaant
Oeaan parch, f i l l a t , frosa n 1 2 /--— -d o
Haddock, f i l l a t , frosa n 1 3 / - — -------do
oajjw u ; pink—— — — — —— —16*o s . can
Tuna f la h , chunk s t y lo 1b / 6-6& -os. can
D airy products*
M ilk, fr e s h , (g rocery ) 15/-— ---------------- quart
—do
M ilk, fta s h , (delivere<CnL6/-----lea eraan------------- ------------— -------- ------- — pint
Butter----------- ------- ------------------------------ --pound
Cheeae, Ansriean process 1 7 / — — ------- -do
Milk, evaporated------------ — ------- —lU^-os. can
A ll fru its and vegatables:
Frosan fru its and vegetables:
Frosan fruits*
Strarterries— -■------------------------ -10 ounces
Orange juice concentrate------------- 6 ounces
Frosan vegetables*
Peas, green— — -----10 ounces
Beans, green---------------------------------10 ounces
Fresh fru its and vegetables:
Fresh fruita*
Apples— — — ----------------------- — — — pound
Bananas-do
■-dozen
Oranges, sise 200—pound
Qrapefruit (Hor.-Mav)-each
Peaches
u ly -S ep
- ______ (, J
___„
, t.)-------— pound
Strawberries (April-June) 2 t / — -------- pint
Orapes, seedless
( July-tfor.)-------pound
Vaternslona (June-Aug.)— —— -------—do
Fresh vegetables*
Potatoes— — — — — — — —
10 pounds
Sweetpotatoes------------------------------------ pound
Carrots— -------------------------------------------do
Lettuce---------------------------------------------- head
Celery-------- -— --------------------------------- pound
Cabbage—
— do
Toaatoes-----do
Beans, gre
Canned fru its and vegetables:
Canned fruits*
—L6-os. can
Orange ju ic e -— ---------------Peaches— — — - — -----------H o. 2\ can
Pineapple
— Ho. 2 can
Fruit cocktail— - — — — ----- Ho 303 can
Canned vegetables:
Corn, cream s t y le -— - — -------No. 303 can
Peas, green?--------------------------------------- -do
--------------- do
Tomatoes 25/— —
Babyr ifoods^------—b^-5 ounces
Dried fru its and vegetables*
Prunes 26/
-pound
— do
Dried beans *
Jan.
Fab.
Mar.
May
June
July
Aug.
Sept.
Oct.
Hov.
Dec.
5b.6
26.8
12.7
17.b
21.9
23.2
53.8
26.8
12.6
17.2
20.9
22.7
5 b .l
26.9
12.7
17.0
21 .b
22.9
5b.3
26.8
12.7
17.0
21.7
23.0
5b.5
26.9
12.7
17.1
21.9
23.0
5b.6
26.8
12.8
17.2
22.0
23.0
5b.7
26.8
12.8
17.2
22.0
23.0
5b.7
26.8
12.7
17 .b
22.1
23.0
5b.8
26.8
12.7
17.5
22.2
23.2
5b.8
26.8
12.8
17.6
22.1
23.2
5b.9
26.8
12.8
17.6
22.2
23.2
5b.7
26.8
12.8
17.8
22.2
23.6
5b.7
26.9
12.8
17.8
22.3
2b.3
18.8
28.9
2U.6
18.1*
27.6
2l*.3
18.5
28.7
2b.5
18.7
28.9
2U.6
18.7
28.9
2b.6
18.8
29.0
2b.7
18.8
29.1
2b.7
18.9
29.1
2b.6
18.9
29.1
2b.6
18.9
29.1
2b.7
19.0
29.0
2b.8
19.0
29.2
2b.8
19.0
93.6
52.5
73.8
U2.0
117.8
88.7
1*9.0
72.3
39.0
lib .7
88.1
b9.7
69.7
39.1
116.8
87.1
b8.7
69.6
39.3
ll6 .b
90.7
50.9
71.3
bO.O
117.3
92.6
52.0
73.b
bO.8
117.2
9b .0
52.2
7b .b
b2.2
118.6
96.9
53.0
75.b
b3.6
117.8
98.1
98.0
5b.O
55.1
76.6
76.0
bb.3 % bb .l
118.5
119.1
96.3
5b.3
75.5
b3.6
118.5
95.6
5b.3
75.0
b3.8
118.3
96.9
56.3
76.3
bb.6
120.0
86.6
73.8
63.1
71.3
79.7
61*.b
62.0
67.7
82.8
694*
62.7
68.2
8 l.b
67.7
61.7
67.2
83.1
68.5
61.9
71.7
85.0
71.b
62.7
72.8
92.7
7b.9
63.6
73.9
92.7
80.7
6b.3
72.6
92.9
87.5
66.6
72.6
90.8
85.b
6b .3
72.7
88.0
75.5
61.7
71.9
85.b
69.8
61.5
71.7
85.2
70.b
6b.3
72.3
56.5
b5.0
52.5
b2.5
53.2
b3.2
53.b
b3.9
53.6
bb.3
5b .b
bb.3
56.b
b5.2
57.7
b5.3
59.3
b5.5
59.8
b5.7
59.6
b6.0
59.0
b6.5
59.0
b6.8
1*6.9
U5.b
b7.6
b8.0
b7.5
b7.1
b8.5
b9.b
b9.7
b7.2
bb.3
b3.6
bb.b
1*2.9
1*6.1,
b2.2
U6.0
b2.7
b6.1
b2.5
b5.1
b2.8
b5.1
b2.9
b5.7
b2.7
b5.3
b2.9
b5.6
b3.2
b6.6
b2.9
b6.6
b3.1
b7.2
b3.6
b8.b
b3.6
b9.b
62.5
32.1
62.2
31.9
62.5
32.0
62 .b
32.0
62.2
31.9
62 Jb
32.0
62.b
32.1
62.5
32.2
62.5
32.1
62.5
32.1
62.6
32.1
62.8
32.1
62.8
32.2
23.1*
25.0
29.1,
7b.3
57.6
lk .6
23.3
2b.8
29.1
7U.3
57.3
lb .3
23.3
2b.7
29.0
7 b .l
57.b
lb .3
23.1
2b.6
29.2
7 b .l
57.5
lb .3
23.1
2b.6
29.3
73.9
57.b
lb .b
22.8
2b Ji
29 .b
7b .0
57 J*
l b .5
22.7
2b .b
29.5
73.8
57.6
lb .6
22.9
2b.5
29.5
73.7
57.7
lb .7
23.3
2b.8
29.5
73.7
57.8
lb .7
23.8
25.3
29.6
7b.6
57.8
lb .7
2 b .l
25.7
29.6
75.b
57.8
lb .7
2b.3
25.8
29.5
75.0
57.8
lb .7
2b.3
25.8
29.6
7b.9
57.8
lb .8
26.5
18.3
28.6
19.2
28.3
18.9
28.0
18.8
27.5
18.7
26.6
18.1
25.7
17.6
25.5
17.5
25.5
17.7
25.7
18.0
25.7
18.2
25.7
18.3
25.7
18.2
19.7
23.9
20.1
22.8
20.1
23.1
19.9
23.6
19.6
23.7
19.6
23.7
19.6
23.9
19.6
2 b .l
19.6
2b .l
19.7
2b.O
19.6
2b .b
19.6
2b.5
19.5
2b.5
W l 6 .5
17.3
57.9
19.1
2 l /l l .2
lb .7
17.2
5U.2
21.0
11 .b
(V )
l5 .b
17,0
5b!7
21.0
11.0
15.7
16.3
5b.6
19.7
10.9
17.5
16.2
5b.8
19.0
11.0
20.0
16.7
5b.2
19.3
11.3
22.8
18.1
55.6
18.2
22.8
18.0
58.2
17.8
•a
lb .5
17.8
63.9
18.0
12.3
I8.b
65.1
17,8
(*/)
2o.o
16.1
(V)
13.0
15.9
57.2
19.b
11,1
27.7
27.2
a
3*.b
5.3
21T.7
b.b
<y>
<*/)
2T.1
(*/)
12.3
17.6
6 l .l
19.3
l l.b
2T. 8
<*/)
27.2
(*/)
(y)
27.1
59.0
17 .b
13.0
lb .7
18.0
16.2
8.7
3b.O
20.8
60.3
18.7
11.5
lb .9
18.7
16.9
8 .6
26.9
23.2
58.6
17.5
9.3
16.0
21.9
lb .2
8.b
21.7
20.8
56.1
13.3
8.2
16.7
18.3
lb .b
8.b
19.9
19.7
55.9
12.7
8.1
16.0
19.1
13.5
7.9
23.b
22.0
56.5
12.3
8.2
16.7
18 .b
13.3
7.9
26.7
23.9
57.7
13.5
8.b
16.9
15.0
13.6
8.3
32 .b
23.3
(*/)
(*/)
<*/)
(V )
(*/)
57.1
lb .7
9 .5
lb .9
17 J*
15.1
8.7
29.5
2U.8
56.b
13.2
7.7
lb.O
18.5
17.0
8.3
31.9
27 .b
35.1*
3b.6
3 b .l
26.0
(*/)
(*/)
(*/)
(*/)
(*/)
(*/)
61.3
18.1
(V)
(*/)
2 9 .2
2b.8
(V)
®)
<%)
(V)
<*/)
(*/)
<50
n(*/)
56.2
13.6
8.7
13.1
16.8
16.7
8 .7 *
27.9
31.1
55.0
13.7
8.b
12.9
13.6
15.6
9.6
32.7
32.5
55.8
lb .b
9.9
12.7
15.6
lb .7
10.6
36.3
26.2
38 .b
3b.b
3b.0
25.9
37.6
3U.6
33.9
26.0
37.1
3b.6
3b.O
26.0
36.b
3b.7
3b.O
26.0
36.1
3b.7
3 b .l
26.0
35.5
3b.8
3b .l
26.0
3b.5
3b.9
3b .1
26.0
3b .l
3b .8
3b.l
26.0
33.8
3b.7
3b.2
26.0
33.9
3b.7
3b. 2
26.0
33.8
3b.b
3b.2
26.0
33.8
3b.O
3b.2
26.0
17.2
21.5
15.0
10.0
17.2
21.b
lb .9
10.0
17.2
21.b
lb .8
10.0
17.2
21.b
lb .9
10.0
17.1
21.b
lb . 8
10.0
17.1
21.5
lb .8
10.1
17.1
21.6
lb .9
10.0
17.1
21.7
15.0
10.0
17.1
21.6
15.0
10.0
17.1
21.5
15.1
10.1
17.3
21. U
15.2
10.0
17.3
21 .b
15.3
10.0
17.3
21.2
I5.b
10.0
33.9
16.1
3b.6
3b.5
16.0
3b .b
3b.3
1 6 .0
1 6 .0
3b.3
16.0
3b .b
1 6 .1
1 6 .0
3b.2
16.1
33.9
16.1
33.3
16.3
33.1
16.3
33.0
16.3
32.9
16.5
*23/2715
2*/25.b
" 2 /5 J *
(*/)
See footnotes at end of table.
Apr.
20
57.3
16.1
12.3
lb .l
l5 .b
15.5
9.1
bo.3
(*/)
17,3
W)
<W
(tf)
<*/)
<sn
T ib ia 6«
Average R e t a il P rice s o f P rin cip a l Foods in tb s United Statss ] / , b y Month, 1957 end 1958—Continued
/ i n Cants/
1957
A r t ie ls or group
Othsr fo o d s a t hens:
P a r t ia lly praparad fo o d s :
Soap, t c n s to —— ----------------------- - 1 1 -o s . ean
B a n s w ith p ork ------- ------ -------- - 1 6 - o s . ean
Condiaants and saneas:
P ic k le s , swaat --------------- -----Catsup, t o n i t a — — — — — — — — Ik ounces
Beverages, n on a lcoh olic:
C offee— -------------------------------- — 1 - l b . ean
Coffaa V ---------------------------------- — 1 - l b . bag
Taa bags— — — ------------------ — package o f 16
Cola drink 2 7 / ----------—carton - 36 onneas
Fats and o i l s :
Shortening, hydrogenated— — — 3 - l b . can
Margarine, c o lo r e d lQ /------------- ----------- pound
L®rd****"“ * "*"**<""****,,,“* " " -,“ —
— do
Salad dressin g— — — — — — . . . . . . . .p in t
Peanut b u tter— — — — — -------Sugar and sweets:
Sugar— — — — — — — — — — — ------ 5 pounds
Corn a jrv p — — --------- — —
drape J e lly ---------------— — — — 12 ouncaa
C hocolate bar — — — — — — —I ounes
Eggs, Qrads A, la r g e — — — —
M iscellaneous fo o d s :
G ela tin , fla v ored — -------- -— —3-U onneas
Aver*
age
Jan.
Fab.
Mar.
Apr.
May
June
July
Aug.
Sept.
O ct.
Bov.
Dae.
12.1*
lb -7
12.3
lk .7
12.U
1U.7
12 .U
1U.6
. 1 2 .5
1U.6
1 2 .5
1U.6
. 1 2.5
1U.7
1 2.5
1U.7
12.5
1U.7
12.3
1U.6
12.3
1U.7
12.3
1U.8
12 .3
1U.8
27.2
22.5
27.1
23.2
27.3
23.3
27.2
23.3
27.1
23.3
27.2
23.3
27.3
22.2
27.2
22.0
27.1
21.8
27.1
21.7
27.3
21.8
27.3
22.0
27.1
22.1
101.7
83.7
23.6
(M />
108.2
90.8
2 3.5
33.3
107.7
89.9
23.5
33.6
106.3
89.6
23.6
33.7
10U.U
86.9
23.6
33.9
102.5
86.1
23.6
3U.0
102 .U
86.1
23.6
3U.1
101.7
83.1
23.7
26.9
101.5
83.0
23.7
27.0
99.3
78.2
23.7
27.1
96.2
76.9
23.7
27.2
95.1
76.9
23.6
27.2
95.0
76.8
23.7
27.3
98.1
29.9
22.7
37.2
53.6
99.1
30.2
22.1
36.3
53.6
100.5
30.5
22.8
36.6
53.5
100.U
30.6
22.9
37.1
53.U
99 .U
30.2
22.8
37.2
53.6
99.1
30.0
22.6
37.3
53.6
98.6
29.8
22.3
37.2
53.5
97.7
29.6
22.5
37 .U
53.6
97.6
29.6
22.9
37.3
53.6
96.9
29.7
23.0
37 .U
53.7
95.8
29.7
22.9
37.3
53.7
95.7
29.6
22.8
37.U
53.8
96.1
29.7
22.5
37.3
53.8
55.2
2U.8
27.3
U.5
57.3
5U.3
2*1.5
26.9
U.5
53.6
5U.8
2U.7
27.0
U.5
53.6
5U.8
2U.7
27.2
U.5
50.5
5U.9
2U.8
27.2
U.5
50 .U
55.0
2U.8
27.3
U.5
U8.7
55.0
2U.9
27.3
U.5
1*7.9
55.3
2U.9
27.3
U.5
5U.1
55.6
2U.9
27.3
U.5
59.6
55.6
2U.9
27.U
U.5
6U.9
55.5
2U.9
27.3
U.5
6 9.5
55.6
25.0
27.U
U.5
68J*
55.6
25.0
27.U
U.5
66.6
8.8
8.7
8.8
8.7
8.8
8.8
8.8
8.8
8.8
8.8
8 .9
8.9
8 .9
1958
Cereals and bakery products:
C ereals:
F lou r, wheat-------- ------------------B is c u it n ix 2 /------ ---------- . . . . . — 20 ounces
Corn n e a l V ----------- — -------------------- —-pound
R ic e , short grain y ---------------— — — do
R o lled o a t e g y ---------------------- —.18 I H W f
Corn fla k s a
— ------ -------- — 12 canoes
Bakery products:
----------- pound
V a n illa c ook ies 6/— — — — 7 ounces
Meats, p o u ltr y , and f i s h :
Meats:
B eef and w eal:
Round steak t / — -----------— — — — pound
Chad: r o a s t V — — — . —— — do
Rib r o a s t f / — -------- — ---------- — ------ — do
fladrarger— - — --------------------Veal c u t le t s W-------- -----------Pork:
Pork chops, center cu t-—— ——— — —do
Bacon, s lic e d — — — ----------Ban, whole 9/ ---------------------I n to , le g I d / - — ----------------------Other neeCe:
Frankfurtere—
—
-----Luncheon neat— — -------- — - 1 2 -o s . can
P ou ltry, fry in g chickens:
Ready-to-e 00k T Q j------------------ ----------- pound
Fish:
Fresh and fros en :
Ocean perch, f i l l e t , fro s e n 1 2 /-------d o
Haddock, f i l l e t , fro se n i j ^ T - ------ -d o
Canned:
Salnon, pink— — — ------ -— - 1 6 - o s , ean
Tuna f i s h , ehmk l y - — — 6- 69 - 08. ean
D airy products:
M ilk, fTeeh, (g rocery ) 1 5 /-------- — ■
— Quart
M ilk, fr e s h , (deliveredT T 6/-----I c s cresn—— — -------- — — — — ------------- p in t
Butter— — — ------ -— -------- — - —
Cheese, Aneriean p rocess 1 7 /-— — —
do
M ilk, evaporated--------------------------- U tp-os. ean
A ll f r u it s and vegeta b les:
Frosen f r u it s and vegeta b les:
Frosen f r u it s :
S tr a id e r r is s — — — — — —
Orsngs Juice coneentrate—
Frosen vegetables:
Pass, green— -------- — — —
Beans, green 3 1 /-----------------Fresh firu its and vegeta b les:
Trash f r u i t s :
Apples— ----------------------------Bananas— — — — — —
Oranges, s i s e 200-— - — -----------dosen
Lsnons--------------------------------
55.2
26.8
12.9
18 J*
20.3
25 JU
55.2
26.8
12.8
18a
20.2
25.0
55.3
26.8
12.9
18.1
20.2
25.2
55.5
26.8
12.8
18.1
20.3
25.3
55.6
26.8
12.8
18.1
20.3
25 JU
55.7
26.8
12.8
18.3
20.3
25J»
55 .U
26.8
12.8
18.U
20.3
25.5
55.3
26.8
12.8
18.U
20.3
25.5
55.0
26.8
12.9
1 8 .6
20.3
25.5
A .8
26.8
12.9
1 8 .6
20.3
25.5
5U.7
26.8
1 3.0
1 8 .5
20.1*
25 .6
5U.8
26.8
12 .9
1 8 .5
20JU
25 .6
5U.9
26.8
12.9
1 8 .6
20 J*
25.7
19.3
29.2
2U.5
19.1
29.2
2U.8
19.1
29.2
2U.6
19.1
29.2
2U.7
19.1
29.2
2U.5
19.2
29.3
2U.5
19.2
29.2
2U.5
19.2
29.2
2U.5
19.3
29.2
2U.5
19.5
29.3
2U.5
1 9.6
29.3
2U.5
19 .6
29.2
2U.5
1 9.6
29.3
2UJ»
10k*2
100.6
59.1
80.3
U7.8
125.1
101.0
105.8
65.7
82.6
53.1
131.8
105.9
6U.8
82.9
5U.0
133.0
106.3
65.1
83.0
5U.8
133.8
10U.0
62.7
81.7
53.9
13U.2
103.7
62 .U
81.6
53.8
135.0
10U.5
62.5
80.9
5U.3
135.1
10U.9
80.2
U9.0
129.3
103.1
6U.1
81.0
50.3
131.2
106.2
81.6
52.9
132.8
62.6
81.1
5U.U
135.3
10U.9
63J*
81.2
5U.7
135.9
91.8
79.3
30/67.7
““ 77.U
87.9
75.6
66.3
76.1
88.6
77.2
66 .5
78.0
89.5
77.1
68.U
77.5
91.2
79.5
68.6
78.1
91.3
80 ,U
67.9
77.0
96.0
81.9
69.1
77.6
96.9
85.1
77.9
9U.6
86.U
68.9
76.8
93.5
83.0
69.2
77.1
92.3
78.8
65.8
77 .U
90.7
73.9
66.U
77.6
89.1
72.8
67.7
77.3
6U.8
50.1
60.3
U7.3
61.0
U7.U
62.7
U7.6
61*. 0
1*8.2
6U.8
U9.1
66.1
50.0
66.8
50.U
67.1
50.8
66.3
66.1
51.6
52.6
65.8
53.1
66.1
53.3
U6.5 .
1*6.2
U8.3
U9.9
U8.1
U9.0
U9.0
U8.9
U6.5
UU.3
U2.9
U3.0
U2.0
1*5.6
55.5
UU.l
50.8
UU.U
53.0
Ul*.7
55.9
U5.5
56.5
U5.6
55.9
U5.8
55.0
U6.3
5U.7
U6.0
55.0
U5.7
56.2
U6.2
56.7
U6.3
57.8
1*6.6
58 J*
62.8
33.1
62.9
63.0
32.7
63.1
63.1
32.9
63.2
63.3
32.9
62.1
33.5
61.6
33.1
62.5
33.2
61.8
32.9
63.2
32.9
63.U
32.5
33.7
33.8
23.9
25.3
29.7
7U.2
58.0
15.1
21*. 2
25.8
29.6
7U.9
58.2
15.0
21*. 2
25.7
29.7
7U.9
58.2
15.0
21*.0
25.6
7U.9
58.3
15.1
23.6
2U.9
29.7
73.9
58.2
15.1
23.3
21*. 8
29.7
73.6
58.0
15.1
23.3
2U.8
29.6
73.5
58.1
15.1
23.5
21*. 8
29.6
73.5
57.9
15.1
23.7
25.1
29.7
73.5
57.8
15.1
2U.0
25.3
29.7
7U.6
57.8
15.1
2U.1
25.5
29.7
7U.8
57.9
15.1
2U.2
25.5
29.7
7U.U
57.9
15.1
2U.2
25.U
29.6
7U.U
57.9
15.1
26.1*
27.0
25.8
22.6
26.3
23.7
26.6
2U.7
26.5
25.9
26.6
26.3
26.5
27.9
26.5
28.5
26.U
28.8
26.2
28.9
26.2
28.9
26.U
29.0
26.6
28.9
19.6
23.0
19 .6
22 .U
19.6
22.5
19.5
23.0
1 9 .U
23.2
19 .U
23.3
1 9 .5
23.2
19.5
23.2
19 .6
23.2
19.8
23.3
19.9
23.1
19.9
23.1
20.0
23.0
30/1U.7
““ 17.3
76.0
1 8 .6
13.1
1 6.9
63.2
19 “
1 3.5
17.2
65.5
18.8
1U.0
16.9
68.0
19.0
15.3
15.9
77.8
18.8
18.1
16.7
7U.1
19.1
22.2
<19/ )
T 5.6
<B0
1hJk
17.1
87.2
18.0
1 2.3
18.3
87.3
18.3
11.7
18.U
82.6
18.5
124*
17.8
69.9
18.8
63.3
61.1
32.8
29.6
Sea fo o tn o te s at end o f ta b le .
21
6 5.5
83.0
5U.6
133.9
16.8
76.1
18.3
80.1
17.9
T9.1
80.3
17.8
66.3
Table 8.
Average R etail Prices o f Principal Foods in the United States V , by Month, 1957 and 195®—Continued
zr»
cents/
1958
A rticle or group
A ll fr u it s and vegetables—Con.
Fresh fr u it s and vegetables—Con.
Fresh fru its — Con.
Grapefruit (Nor.-May)-----------------—each
Peaches (Ju ly-S ept.)—-----------------pound
Strawberries (April-June)-------------- pint
Grapes, seedless fcJuly-Nor.)-------pound
Watermelons (June-Aug.)— -------------- do
Fresh vegetables:
Potatoes-------------------------------- 10 pounds
Sweetpotatoes------------------------------- pound
Onions------------------------------------------- -do
Carrots-------- ------do
Lettuce------------------------------------------- head
Celery------- ----------------------------------- pound
Cabbage--------------do
Tomatoes---------------------------------------- do
Beans, green---------------------------------- do
Canned fr u it s and vegetables:
Canned fr u it s :
Orange ju ice-------------------- — U6-os. ean
Peaches--------------------------------- No. 2\ can
Pineapple-------------------------------No. 2 can
Fruit co c k ta il------------------- No. 303 can
Canned vegetables:
Corn, cream s ty le -------------- No. 303 can
Peas, green-------------------------------------do
Tomatoes 2 # - ----------------------------------do
Baby foodST------------------------- U$-5 ounces
Dried fr u it s and vegetables:
Prunes 26/ -------------------- ------ — — pound
Dried beans— —--------------------------—
do
Other foods at home:
P a rtia lly prepared foods:
Soup, tomato
------- -------------1 1 -o s . can
Beans with pork— —
— —16-os. can
Condiments and sauces:
Pickles, sweet----------------- — ------ounces
Catsup, tomato-— — ------- —— lU ounces
Beverages, nonalcoholic:
■Coffee ——------------------------------- 1 -lb . can
Coffee y ---------------------------------- 1 -lb . bag
Tea bags---------- ------ —------- -package o f 16
Cola drink * 7 /---------—cartom - 36 ounces
Fats and o i ls :
Shortening, hydrogenated-—— 3 -lb . can
Margarine, colored 10/---------—--------pound
Lard—- —-------------------------------- -— —do
Salad dressing----------------------------------- pint
Peanut butter——— -----------------------pound
Sugar and sweets:
Sugar— ------------—— --------------—5 pounds
Com syrup-— ---------------------------2l* ounces
Grape je ll y ------------ -------------------12 ounces
Chocolate bar----------------- — —— 1 ounce
Eggs, Grade A, la rg e-------- ---------- -— dosen
Miscellaneous foods:
Gelatin,, flav ored ------------------- -3-U ounces
A ver-
Jan.
20/12.9
W 1 5 .5
7V29.U
W 2 5 .9
W U.7
12.3
<«/)
62.6
15.8
10.1
1U.7
17.3
Feb.
Mar.
11.9
(* /)
(* /)
<*/)
11.7
< i/)
(* /)
(* /)
(f/>
61.3
15.5
9.0
15.7
16.2
15.6
ll.U
Ul.3
(19/)
73.2
16.5
11.0
15.1
8.9
32.1
30/23.U
59.6
15.0
8.6
17.1
16.9
1U.7
10 .U
39.1
36.2
39.8
3U.2
3U.8
26 .u
3U.3
3U.3
3U.3
26.1
17.7
21.1
17.0
10.0
<«/,)
(W )
(*/)
(*/)
Apr.
13,1
(m
T*/)
(* /)
May
15.0
(V )
3T.5
(* /)
(* /)
June
(* /)
July
Nov.
Dec.
(V )
15.1
(*/>
2 ?.l
(V)
(* /)
T*/)
do
17.1
7.6
26.U
20.0
59.1
18.8
9.U
15.2
lii.8
1U.3
7.0
19 .U
17.0
52.2
13.8
9.0
1U.5
15.9
lU.2
7.0
18.3
19.3
U9.U
12.6
8.9
13.9
18.1
13.2
7.0
21 .U
22.1
50.U
12.9
9.1
13.7
16.3
1U.5
6.8
28.0
22.2
51.6
13.U
9.U
1U.0
18.1
15.1
7.7
30.6
22.U
16.9
(V)
30F.7
U.3
67 ,U
6.3
Oct.
(V )
1U.6
(* /)
2ir.5
3.U
(*/)
& )
26.2
Sept.
Aug.
(*/)
(V)
(* /)
(* /)
13,9
(2 /)
(* /)
2Z.3
(19/)
12.6
(V)
<y>
(* /)
15.8
12.0
Ul.8
(19/)
82.5
17.1
13.6
13.5
19 .U
19.0
11.1
U6.1
28.8
76.3
17.7
11.3
13.8
20.9
21.1
UU.U
26.U
68.1
17.9
10.5
1U.5
15.3
18.3
8.7
28.7
19.9
3U.9
3U.2
3U.3
26.1
35.1
3U.3
3U.5
26.1
35.9
3U.0
3U.5
26.1
36.9
33.8
3U.6
26.1
38.0
33.7
3U.7
26.2
39.U
33.8
3U.7
26.2
Ul.7
33.9
3U.8
26.3
U3.8
3U.2
3U.9
' 26.5
U5.3
3U.5
35.0
26.8
U6.0
3U.9
35.3
27.1
U6.2
35.1
35.5
27.U
17.5
21.3
15.6
10.0
17.5
21.2
15.8
10.0
17.5
17.5
20.9
18.0
10.0
17.5
20.9
18.5
10.0
17.6
21.0
18.3
10.0
17.7
21.1
17.6
10.1
17.8
21.1
16.7
10.1
18.0
21.1
16.5
10.1
18.2
21.1
18 .U
10 oO
17.5
21.0
17.6
10.0
3U.1
18.0
33.0
16.7
33.0
16.8
33.0
17.3
33.2
17.9
33.2
18.2
33.2
18.5
33 .U
18.8
33.U
19.0
33.6
19.2
12.5
15.1
12.U
1U.9
12.5
15.0
12.5
15.1
12.5
15.1
12.6
15.1
12.6
15.1
12.6
15.1
12.5
15.1
27.0
22.1
27.0
22.3
27.1
22.1
27.2
21.8
27.1
21.9
27.0
21.8
27.0
21.9
27.0
22.0
90.7
73.7
2U.0
27.7
95.3
77.9
23.9
27.3
95.2
77.9
2U.0
27.3
93.U
77.9
2U.0
27.3
92.8
77.2
2U.0
27 .U
92.2
75.9
2U.0
27.3
91.8
75.U
2U.0
27.6
9U.U
29.U
22.6
37.8
55.5
96.3
29.8
22 .U
37.7
5U.1
9U.8
29.7
22.3
37.8
5U.0
95.2
29.8
22 .U
37.8
5U.3
95.8
29.8
22 .U
37.7
5U.3
95.6
29.7
22.5
37.9
5U.5
56.3
25.8
27.8
5.0
60 .U
55.6
25.1
27.6
U.5
61.1
55.6
25.3
27.6
U.5
56.8
55.5
25.5
27.7
U.5
63.2
55.7
25.7
27.7
U.9
59.0
9.0
8.9
8.9
8.9
8.9
16.1
20.2
21.2
16.6
10.5
18.6
10.1
1U.9
16.0
21.0
16.2
16.1
10.1
10.1
35.0
18.5
36.8
17.8
38.2
17.5
12.U
15.1
12. U
15.2
12.U
15.2
12.U
15.1
27.1
22.1
27.0
22.2
27.0
22 .U
27.0
22.U
27.0
22.5
90.6
75.0
2U.1
27.6
89.6
73.0
2U.0
27.9
87.7
69.U
2U.1
28.0
87.2
69.1
2U.1
28.0
86.8
68.9
2U.0
28.1
85.3
9U.6
29.5
22.6
37.8
55.1
9U.6
29.2
22.6
37.8
55.7
93.9
29.1
22.9
37.9
56.6
92.8
29.1
23.1
37.8
56.8
92.8
29.0
23.0
37.8
56.7
92.8
29.0
22.9
37.9
56.7
93.0
29.1
22.6
37.9
56.6
55.8
25.8
27.7
5.1
56.6
56.5
25.9
27.7
5.1
55.1
56.7
25.9
27.8
56.9
26.0
27.8
5.2
57.6
5.2
60.9
56.9
26.1
27.8
5.2
56.9
26.1
27.9
5.2
68.7
63.8
56.9
26.2
27.8
5.2
62.7
56.9
26.3
27.9
5.2
58.8
9.0
9.0
9.0
9.0
9.0
8.9
9.0
9.1
j j Except as indicated in footn otes, prices are averages fo r the U6 c it ie s Included in the Consumer Price Index.
and qu a lity, averages may be based on le s s than U6 c it i e s which reported conparable p rice s.
66.3
2U.1
28.3
Due t o lo c a l variations in size
2 / U5 c i t i e s .
V 39 c it ie s .
31 c it i e s January 1957 through April 1958; 30 c it i e s May through December 1958.
tv
5 / 37 c i t i e s .
W
U2
7 / UU
c it i e s January 1957 through June 1958; Ul c it i e s July through December 1958.
c it ie s January 1957 through June 1958; U3 c it i e s July through December 1958.
V U5 c it i e s January 1957 through December 1957; U6 c it i e s January 1958 through June 1958; U5 c it ie s July 1958 through December 1958,
36 c it i e s January 1957 through June 1958; 35 c it i e s July 1958 through October 1958; U6 c it i e s Novenfcer and December 1958. E ffective November 1958
average p rice includes ready-to-eat ham,
l<y UU c it i e s .
IT/ Ul c it ie s January 1957 through March 1957; U3 c it i e s April and May 1957; UU c it i e s June 1957 through June 1958; U5 c it i e s July 1958 through
DeeezEer 1958,
12 / U2 c i t i e s .
T V 35 c it ie s January 1957 through May 1958; 3U c it i e s June through December 1958.
1 5 / U3 c it ie s .
1 5 / Ul c it i e s January 1957 through January
1958; U2 c it i e s February and March 1958; U3 c it i e s April andMay 1958; UUc it i e s June through December 1958.
TV UO c it i e s January 1957 through August 1957; Ul c it i e s September 1957 through January 1958; U2c it i e s February and March 1958; U3c it i e s Maythrough
DecetfJer 1958,
1 U6 c it i e s January 1957 through August 1958; U5 c it i e s September through November 1958; UU c it i e s December 1958.
1 11-months average.
In su fficien t number o f quotations t o publish average p r ice .
7-months average.
'
'
75/
JU
ray
W
3-months average.
U5 c it i e s April and May 1957; U6 c it i e s June 1957.
2-months average.
5-months average.
39 c it i e s January 1957 through June 1957; 36 c it i e s July 1957 through December 1958.
U5 c it ie s A pril 1958 through December 1958.
S pecification changed from 6 b o ttle carton to 2 volume se llin g brands, 6 t o 12 b o ttle carton, e ffe c t iv e July 1957.
Prices not comparable throughout the year due t o changes in the s p e cifica tio n .
Published unit changed from 20-ounces t o 18-ounces beginning January 1958.
TO/
10-months average.
W
U-montha average.
TV Specification
changed from 10-ounces to 9-ounces beginning January 1958.
V Priced only in season.
22
Table 9.
Article
Cereals and bakery products:
Cereals:
Flour, wheat— — ----------------Biscuit mix---------------------- ——
Corn meal— — —— ——— — --------------pound
Rice, short grain—---------------Rice, long grain— — ---------Rolled oats 2 /—
——— —
Rolled oats 2 /-----------------------Corn flakes—
----------------- —
Corn flakes— ------— -------------Bakery products:
Bread—
—
————
— — — — pound
Soda erackers———
——
Vanilla cookies— ———— —
Vanilla cookies———
—
Meats, poultry, and fish:
Meats:
Beef and veal:
Round steak---------------------- —
Chuck roast-------------------——
Rib roast—
--------- ---------Hamburger--------------------------Veal cutlets— ——
— - — — — do
Pork chops— '---------------------Bacon, sliced— ---------------—
Ham, whole, tenderized 7 /—
Ham, whole, ready-to-eat 7/
Lamb, leg—
--------- -----------T' —————— —do
other meats:
Frankfurters— ———— —
Luncheon neat— ---- — ------ ——12-oz. can
J Poultry, frying chickens:
'
Ready-to-cook— — — — - — - ----- -------pound
Fresh or frozen:
Ocean perch, f i l l e t , frozen——---------do
Haddock, f i l l e t , frozen-----Cod, f i l l e t , frozen— —
Salmon, fresh or frozen-----Haddock, f i l l e t , fresh-------Sea trout, fresh—— —— *
Halibut, fresh or frozen— ---------------do
Sole, f i l l e t , fresh or frozen-------— do
Canned:
Salmon, pink— ———— —
Tuna fish, solid pack---------Tuna fish, chunk style-------- —6-6^-ot. can
Dairy products:
Milk, fresh, homog. v it. D (grocery)— quart
Milk, fresh, homog. v it . D (delivered)— do
Ice cream—-------------------------------Butter------- — ------ ------------------ --------------- pound
Milk, evaporated— —— —— —
All fruits and vegetables:
Frozen fruits and vegetables:
Frozen fruits:
StraiAerries——-----------------Orange juice concentrate-—
Frozen vegetables:
Peas, green--------------------——
Beans, green 11/------ -----------Beans, green H / - ---------------- — — 9 ounces
Fresh fruits and vegetables:
Fresh fruits:
Bananas ———--------------------Oranges, size 200---------------Lemons— — ------- -------------—
Grapefruit (Nav.-May)l#.*— . . . .. .. .. . e a c h
Atlanta,
Ga.
19581957
Annual Average Retail Prices of Principal Foods by City, 1957 and 1958
/Tn centSJ
Baltimore,
Md.
1958
1957
Boiston,
Mi*88.
1958
195*“
Chicago,
111.
1958
1957
Cincinnati
Ohio
1957. . 1956__
Cleveland,
Ohio
1955
19?7
Deitroit,
Hi ch.
~ W
Hornston,
Te:icas
1957
195«
Kansas City,
Mo.
7T 95T : 1958
Los Aiageles,
Ca i f .
. HSL.
1958 ; : ;
56.1
26.9
7.3
17.9
....
22.0
....
17.7
....
57.1
27.2
7.6
19.3
....
....
20.U
19.9
....
5b.2
27.1
13.0
17.7
....
21.5
....
....
22.6
5b.6
27.2
13.2
18.2
....
....
20.0
....
2b.6
52.3
27.8
12.2
....
20.3
21 .b
....
16.9
....
1/51.8
" 27.7
12.1
....
20.6
....
19.5
18.5
....
51.5
26.3
12.6
15.5
....
21.5
....
....
22.5
51.6
26.3
12.9
16.5
....
....
19.6
....
2b.6
53.0
26.5
12.6
20.7
....
21.8
....
....
23.2
53 .b
26.3
12.8
21.3
....
....
20.0
....
25.1
53.7
27.2
12.3
18.0
....
21.7
....
....
22.5
53.6
27.2
12.3
18.5
....
....
19.8
....
25.0
51.5
28.0
12.6
17.0
....
21.6
....
....
23 »b
53.0
28.1
13.0
18.1
....
....
20.2
....
25.6
53J*
26.6
12.0
....
17.6
22.3
....
17 .b
....
53.7
26.7
12.1
....
18 .b
....
20.b
19.2
....
b7.6
26.3
12 .b
16.3
....
20.7
....
17.3
— -
50.0
26.7
12.7
17.7
....
....
19. b
19.3
....
60.5
26.8
12.9
....
20.8
23.3
... .
17.6
....
63.3
26.7
13.b
....
21.7
....
21.6
20.0
« ...
18.5
28.9
....
35.2
19.3
29.2
....
35.6
18 .b
28.7
2b.1
....
18.5
28.7
23.9
....
18.5
30.1
2b.3
....
19.1
30.1
23.5
....
17.1
28 .b
28.2
....
17.1
29.0
27.1
....
17.2
27.9
....
36.2
17.6
28 .b
....
36.5
19.0
29.6
23.9
....
20.1
29.6
2b.5
....
18.0
29.3
25.b
——
18.2
29.b
25.1
....
15.2
29.0
23.9
....
16.7
29.2
2b.1
....
17.7
28.8
2b.l
....
18.7
29.3
23.9
....
20.8
30.8
2b.7
....
21.8
31.0
2b.7
' ....
92 .U 101.8
66.8
55.1
80.9 5/87.1
38.2 "5 0 .ii
10b.2
120.5
103.2
53.7
73.6
51.5
135.0
112.8
65.0
81.2
59.3
150.8
12b.6
111.7
53.2
(6/)
67.0 1/7S.7
bb.6
55.1
109.1
122.7
79.5
b7.7
70,3
bl.O
93.1
55.8
76.2
bl.b
120.9
102.9
66.2
8b.b
53.5
137.2
85.0
51.b
82.1
b0.9
115.9
93.2
60.5
87.3
50.9
128.6
91.5
52.b
75.2
b2.7
lib .5
97.8 #87.7,;
63.7
83.9 3/ 8 1 I3
52.8
bl.7
123.7 # 8 2 .1
/b/98.8
# 6 1 .8
# 8 6 .3
# 5 b ,l
<#>
85.5
50.2
7b.3
b2.3
107.6
95.9
6L.2
82.5
53.9
113.9
86.5
73.6
66,3
....
73.7
93.2
89.8
b/69.6
87.7
73.0
65.b
93.9
77.1
....
71.5
5/75.1
81.5
78.li
b/65.6
....
82.6
78.7
90.9
73.8
....
66.9
7b.5
85.8
87.1
80.3
93.9
79.8
79.8
73.7
69 . b
....
6b.l # 6 9 .0
60.3
....
....
71.5
78.6 # 8 5 .5 # 9 0 .1 # 8 2 .1
52.0
U5.8
60.9
50.8
56.3
b3.9
U2.3
1*3.0
37.1* 1/1*2.7
5A5.8 " 5 3 .8
~ ....
—
— .
....
____
....
— .
....
....
—
76.9
7b.0
60.8
108.0
89.1
56.2
78.1
53.2
117.3
85.2
71.0
61 ,b
....
68.1
76.9
65.9
....
73.2
87.5
78.7
6b.l
....
85.3
93.8
82.6
68.3
....
89.0
90.3
73.6
72.b
93.3
78.9
b/69.6
....
78.8
63 .b
b8.5
57.8
b2.9
66,b
b6.7
55.6
b3.7
63.5
b9.5
58.6
bb.8
6b.8
50.0
61.6
b6.1
6 9 .1
52.8
b6.7
60.6
50.7
52.1
5b.9
b5.b
62.1
50 .0
b7.8
b5.b
(6 /)
b7.8
b3.1
b2.7
b7.1
b8.1
b5.3
bb.3
bb.b
b3.8
b6.8
b6.7
55.7
—
—
—
....
....
....
....
....
(8/)
bO.7
bb.3
....
1/63.1
____
....
....
....
b2.5
50.6
....
....
....
....
....
....
bb.l
b7.3
....
....
....
....
....
....
b6.2
55.0
....
—
____
....
....
....
bb.7
b8.6
....
....
__
____
— ....
b8.8
59.2
....
....
....
....
....
....
bb.8
b6.6
....
....
....
....
....
___
b9.6
59.7
....
....
....
....
....
____
62.7
37.5
60.9
....
31.9
« ...
32.0
60.6
63.9
....
33.8
63.9
33.7
62.2
....
32.b
63.0
....
33.6
6b.2
....
32.3
19.6
22.0
29.9
7b.8
80.2
__
66^8
76.5
80.0
93.b # 9 8 .9
56.8 # 6 7 .0
86.3
9b.l
bl.8 , 5 i.5
117.1 #130 .9
89.7
7b.7
66.0
a...—
87.6
98.6 #10 2 .6
77.9 # 8 3 .2
65.6 # 6 6 .7
....
71.6 # 7 7 .2
5b.6
b3.5
63.b
b8.7
56.5 # 6 5 .0
bb.6 * b 9 .8
b6.8
b7.1
b6.6
57 .b # 5 b .8
b2.b
....
....
....
....
53.0
....
....
b5.9
b0.2
b5.0
....
....
....
....
____
....
....
93.8 # 10 0 .5
__ _
___
....
b3.2
55.1
....
....
____
....
....
....
6b. 0
....
3b. b
62.2
——
32.3
63.3
.....
3b.0
59.0
....
30.8
32.9
22.5
2b.3
32 .b
73.6
55.8
lb.8
23.0
b/23.2
“ 32.b
7b .1
57.6
15.7
23.1
26.1
29.9
79.7
62.2
lb.5
23.b
26.5
31.1
80.7
63.5
15.2
20.0
22 .b
26.9
72.5
53.5
13.9
21.6
20.9
18.7
20.9 lA/22.8 W 2 3 .9
27 .b * * 2 5 .6 1 /2 5 .5
76.0
73.5
73.7
55.5 57.0 # 5 8 .0
lb.8
15.0
lb .3
__
__
bb.3
b5.6
— .
....
____
—
—
....
61.2
____
28.6
61.3
___
32.6
62.1
38.2
....
26.7
26.7
28.1
78. ft
(8/)
15.2
27.2 9/2b.8 9/26.b
27.1 5/25.3 |/27.0
27.8 " 3b.7
33.7
79.1*
76.9
76.5
62.6
(8/)
6o.b
lT.O
lb .8
15.3
22.6
25.9
28.3
28.5
30.5 1/30.5
7b.2 " 7b*2
(8/)
55.7
lb .2
ur.5
21.6
21.8
27.9 1/25.8
27.7
27.3
73.7
73.2
58.6
59.3
l b .6
15.1
2b.0
2b.5
26*3 b/25.0
29.1 " 29.2
7b.2
75.1
57.9
58.7
lb .5
lb.9
15.0
20.3
23.1
30.3
7b.7
59.1
15.6
23.b
18.7
23.ii
27.6
29.5
19.7
28.5
28.0
27.1
17.b
26.7
26.7
25.b
17.7
2b.7
25.9
26.6
17.8
27.3
26.b
27.5
19.5
27.3
27.9
27.3
19.2
28.8
29.5
26.0
17.1
26.3
25.9
2b.O
16.6
2b.0
25.8
23.9 # 2 5 .1
19.0
27.6
19.7
23.5
....
19.6
....
21.8
21.5
25.8
....
21.5
....
2b. b
19.6
23.b
19.1
19.1
23.7
....
19.0
....
22.7
20.2
2b.7
....
20 .b
....
23.2
20 .b
2b .6
....
20.b
....
23.6
19.9
26.0
....
20.6
....
2b.8
19.9
22.7
....
19.b
....
23.3
18.2
21.9
18.8
....
22.1
18.9
23.b
# 1 7 .5 b/15.5 # w .i
lb .6
III.7
l5.b
U2.8
b7.0
62.3
18.8
17.0
16.9
1 # 8.3 iyi0.3 1 # 9 .5
15.8
65.3
17.8
16.1
17.3
15,0
17.9
<#>
12/11.5
# 3 9 .7
-—
____
....
....
59.9
31.0
1/33.8
60.0
....
22.9
5/lb .9 # 1 3 .9 5/18.7 # l 6 .b
"1 7 .0
16.9 ~ 19.1
19.1
79.6
5b.l 3/73.2
60 .b
20.6
18.8
20.9
19.5
12/12.0 12/13.7 1 # 1 0 .3 1 # 11.8
H6.8 67.2
17.6
17.7
iy u .i 1^12.7
60 Ji
— .
— .
....
5b.2
— .
____
60.9
....
72.2
....
....
76.0
____
63 . b
____
30.8
63.1
....
31 .b
19.1
22 .b
b/l6.b 5/15 J* b/15.2 # 1 3 .5 # 2 1 .5 # 1 9 .3 b/17.b # 1 5 .0 # 1 7 .8 # 1 5 .2
18.1
18.8
16.1
" I8.b
18.9
17.5
18.3
15.3
15.9 " 1 7 . 2
69.8
81.6
66.b
57.9
60.5 # 7 5 .1
61.5
79.1
51.9 # 7 b .9
18 Ji
18.1 # 1 8 .0
21.8
20.8
21.0
17.7
19.3
17.9
19.3
12/11.6 12/13.5 1 # 12 .0 12/13.8 13/10 .8 13/13.9 13/lO.b l # l l . b 1#10 .9 5#1 2 .0
Table 9.
Atlanta,
Ga.
1958
1057
Peaches ( July-Sept.) 12/— -------------- — pound
Strawberries (Apr.-June) 12/—---------—-pint
Grapes, seedless (July-Nov.)12/— — pound
Watermelons (June-Aug.) 12/----------------- -do
Fresh vegetables:
Potatoes---------------—-----------------—10 pounds
Sweetpotatoes—
—------- --------- —------ pound
Onions--------------._d0
Carrots---------------- ---------------------------— do
lettuce—---------------------------------------------- head
Celery——— ------------------------------- -— pound
Cabbage------------------------- ---------—-----------do
Tomatoes— — — ----------- — ——————do
Beans, green------------------------------------------do
Canned fruits and vegetables:
Canned fruits:
Orange Juice-------—— ——- — —U6-os. can
Peaches—— ------------------------------ No. 2j can
Pineapple------- ------------------------------ No. 2 can
Fruit cocktail----------------—------ -No. 303 can
Canned vegetables:
Corn, cream style—————— —— ■—do
Peas, green—
------- — -----------------— do
Tomatoes—--------------------------------------------do
Baby foods—— ——— —-----------b^-5 ounces
Dried fruits and vegetables:
Prunes—— — —— —————— -------pound
Dried beans— — — ----------—— -------------do
Other foods at home:
Partially prepared foods:
Soup, tomato—————— — —— 11-os. can
Beans with pork-----------—----------------16-oz. can
Condiments and sauces:
ounces
Pickles, sweet— ------- — ------ — —
Catsup, tomato— ------— — — — — 1$ ounces
Beverages:
Coffee-------------------------------------- --------1-lb . can
Tea bags— — - — — -------------package of 16
Cola drink l g /------- ------------carton, 36 ounces
Fats and oils:
Shortening, hydrogenated-----------------3-lb. can
Margarine, colored--------------------------------- pound
Lard— — -------------------- ---------------------------do
Salad dressing-----------------------------------------pint
Peanut butter— —— — — ------- — —-pound
Sugars and sweets:
Sugar---------------------------------------5 pounds
Corn syrup-------------------------------------- 2b ounces
Grape Jelly--------------------------------------12 ounces
Chocolate bar-------------------------------------- 1 ounce
Eggs, Grade A, large----------------------------------dozen
Miscellaneous foods:
Gelatin, flavored-——-------—-------- 3-b ounces
Annual Average Retail Prices o f Principal Foods by City, 1957 and 1958—Continued
£ n CentJ7
BaltjLnore,
Me!.
1958
1957
Bosibon,
Mat55.
1957
1958_
Chi<sago,
111
1957
1958
Cincirmati,
OWLo
1958
1957
Clev<►land,
OWLo
1957
1958
Detroit,
Meh.
1958
1957
Houston,
Texas
1057
io5ft
Kansas City,
Mo.
10<7
1058
Los Ang<sles,
Calij
1057
1058
Di/13.2
~ (8/)
17/23.0
■ n /i .7
lb /17.8
“ (8/>
16/25.1
"TbA.9
iV lb .b
3 t o .b
17/28.9
“S / 3 . 0
lb/17.6
IV 31 .5
17/27.8
T b /7 .5
lb /lb .7
15/33.9
17/28.1
“T V 6.0
lb/20.5
TV 33.3
I?/26.b
1 /5 .9
lb/17.3
I S /39.8
17/26.9
1 /5 .2
lb/16.7
K /2 2 .2
16/27.0
" W b .5
lb/lb .b
15/29.5
17/28.5
1 U .2
lb/17.6
15/29.5
n / 2 7.8
1 /5 .6
lV lb .7
15/28.7
17/28.7
1 /5 .0
lb/19.7
l y 28.0
E7/ 29.7
1 /5 .7
1V15.7
15/28.7
17/30.3
1 /5 .2
lb/22.6
S /3 1 .b
17/25.9
1 /3 .6
lb/20.3
IV37.9
E /2 7 .2
1 2 .7
lb/19.5
g /2 6 .8
W 2 5 .1
1 /5 .5
lb/16.6
15/36.6
l7/25.b
1 /b .8
lb/13.2
15/22,b
W 1 8 .1
1 5 .5
lb/18.2
55/30.6
S /2 0 .2
1 /5 .1
60.6
55.8
Du6
13.1
9.8
8.9
llu5
1b. 7
I6.it
16.3
li>.2
13.3
7.7
7.3
26.6
30.0
20.5 b/20.2
56.9
11.3
9.5
63.2
18.7
17.7
8.0
26.1
22.b
9.8
15.7
18.6
17.1
8.3
27,9
(§0
5b,3
(8/)
? .7
16.2
20.5
16.9
9.5
28.3
27.1
1/62.6
" ( 8 /)
lff.3
l /l b .9
1/20.5
^ 1 8 .3
, 9.2
l/3 3 .b
“ (§ /)
63.9
15.2
9.3
lb.8
17.6
16.0
8.b
3b.l
26.7
70.7
5/15.9
" 9.7
l b .l
17.2
18.2
9.0
35.2
b/2b.6
6 1 .2
5/ 12.7
5/lb.O
" io.5
17.3
18.7
13.3
10.2
31.8
22.7
69.0
15.3
11.0
16.1
19.3
lb .5
11.0
36,b
66.2
16.2
10.7
16.0
18.5
15.3
9.9
38,6
66.6
15.7
10.9
I6.b
19.b
15.7
9.7
3b.5
(§/)
2 7 .2
70.3
17.2
11.3
15.8
18.9
16.2
9.8
38.0
b/2b.2
8b.5
5/13.U
10.0
l b .l
17.8
16.3
7.6
28.2
26.2
87.2
15.1
10.0
lb .5
I8.b
17.5
8.1
29,9
(y )
62.2
15.8
9.5
lb.7
17.2
l b .l
7.8
29.6
25.5
70.7
16.2
10.1
l b .l
15.9
l5.b
7.9
31.3
(§/)
6b.9
^ 1 5 .0
10.2
16.0
18.6
15.2
9.5
35.7
26.5
(§/)
70.7
19.3
8.2
10.9
lb.3
12.3
7.b
26.3
28.7
5/77.8
f/1 9 .1
j /8 .7
# 1 2 .b
lb.3
^ 1 2 .6
7.8
28.9
b/29.9
29.8
3U.3
33.3
25.5
36.3
3lu9
3lu3
26.6
35.b
3b.6
32.5
26.9
38.2
33.9
33.7
26.2
3b.8 1/38.3
3b.0 I/3b.2
32 .b “ 32.8
26.7
26.5
3b.l
35.2
3b .b
27.0
37.6
33.8
3b.5
27.2
35.2
3b.8
3b.5
26.b
39.0
3b.9
35.3
26.9
36.6
36.5
3b .8
27.1
39.6
35.0
35.6
26.9
36.2
36.0
35.1
26.5
bl.9
36.6
36.0
27.5
35.8
35.0
33.6
26.3
39.1
3b.5
3b.3
26.7
3b.9
33.5
33.1
26.0
38.1
3b.0
3b.5
26.8
bl.2
31.6
33.2
23.8
^ 5 2 .1
30.8
33.2
2b.b
16.7
22.8
lb.b
10.3
17.8
22.3
(8/)
117.9
17.7
22.0
lb.5
10.8
17.9
21.2
16.8
10.7
16.8
22.1
l5.b
10.3
16.2
21.9
16.3
10.b
16.8
20.8
lb.2
10.1
17.2
20.2
16.0
10.2
17.5
22.9
15.8
10.8
17.8
22.5
17 .b
10.8
17.3
21.2
17.2
10.6
17.6
20.9
I8.b
10.5
17.2
21.2
15.6
lo.b
18.2
21.1
18.1
10.7
17.9
21.9
lb.b
9.b
18.9
21.1
15.3
9.6
16.3
20.6
13.9
9.3
17.3
21.3
15.9
9.3
18.2
17.3
20,6
20.7
( V ) 1^26.3
f .6
9.3
33 .b
15.1
3b.7
18,0
3b.3
17.1
33.9
19.1
3b.b
17.5
1/35.0
" 18.7
33.7
17.6
33.b
18.5
36.5
15.9
36.1
17.9
36.1
17 .b
35.6
18.3
35.5
l6.b
36.b
19.3
33.8
17.1
33.7
18.6
3b.l
13.8
35.1
16.1
30.6
15.7
31.8
17.7
13.0
ltu7
13.1
15.1
12.9
lb.9
13.0
15.3
12.1
12.0
1/17.3
12.0
15.1
11.9
15.0
12 .b
lb .6
12.3
15.0
12.6
15.1
12.6
15.3
12.8
lb .6
12.7
15.1
12.7
13.8
12.9
lb.o
11.6
13.7
12.0
lb.b
12 .b
15 Ji
12.5
15.7
27.3
21.6
26.0
22.0
31.5
23.3
32.0
22.9
29.b 1/29.5
22.6 “ 22.1
25.5
21.6
26.2
21.0
2b.2
21.7
22.6
21.2
27.1
23.b
25.6
23. b
26.5
25.0
26.6
25.b
32.1
21.7
30.9
21.3
25.9
23.2
26.8
23.9
28.1
20.0
5/26.6
“ 19.0
102.3
23.1
10 6 .6
96.5
2b.b
2b.3
(6/) b/2b.6
102.5 l/91 .b
21.5 1/21.8
( § 0 ” 2b.0
100.8
23.6
($ 0
89.3
23.8
25.3
100.7
2b,6
<§/)
88.9
25.2
20.8
98.b
2b.b
{§/)
90.1
25.5
30.0
101.5
2b.7
{§/)
93.2
23.9
27.1
101.0
2b.9
{§/)
89.8
2b.7
27.2
103.6
23,7
(§/)
93.2
2b.6
20.0
(§/)
87.9
25.1
25.0
99 .b
25.1
($0
88.7
25.1
31.3
98.8
25.6
21.8
33.3
53.8
97.0
25.9
21.6
3b.7
57.3
98.3
33.1
21.8
37.9
55.6
95.1
32.2
21.5
37.9
56.b
96.2
99.5
29.0
27.3
22.2 1/22.0
36.1 1/36.5
51 .b V5b.O
91.8
29.7
22.0
35.5
52.3
85.0
29.5
21.7
36.1
5b.b
97.1
29 .b
22.7
39.6
55.1
90.8
29.3
23.2
39.9
57.b
98.8
30.0
2b.9
36.8
53.8
9b.9
29.7
25.5
37.8
55.1
99.6
29.2
22.2
38.6
5b.b
95 .b
28.7
22.3
bO.l
58.3
95.1
30.b
22.9
37 .b
50.5
91.6
30.1
23.5
38.3
b/53.6
97.0
26.5
20.3
36.2
51.8
9b.2
27.2
20.9
38.0
55.1
53.5
25.2
25.0
lull
58.3
55.8
26.5
25.6
5.0
61.8
5b.1
25.b
2b. 9
b.8
62.3
55.2
26.b
26.6
5.1
6b.b
53.8
2b.7
25.b
b.6
6b. 0
5b. b
25.b
25.6
b.9
67.8
55.2
22.1
26.3
b.5
55.2
55.1
23.8
26.6
b.9
58.0
5b.9
23.1
28.2
b.6
56.3
56.1
23.8
28.2
5.0
59.5
57.0
2b.2
b.6
61.0
58.0
25.2
28.2
5.1
63.0
55.9
2b.5
28.2
b.6
58.0
57.6
26.0
29.0
5.1
60.6
50.6
25.1
28.3
b.5
62.2
52.3
25.5
28.2
5.0
6b.6
55.0
22.5
27.8
b.b
5l.b
56.2
2b.l
29.1
5.0
5b.7
5b.8
25.7
27.7
b.7
55.0
56.5
26.8
28.7
5.0
57.6
8.8
9.2
9.0
9.1
8.2
8.b
8.8
8.8
8.9
8.9
9.0
9.0
9.1
9.b
9.1
9.3
8.1
8.5
9.3
9.6
lU/16.3
~ (8/)
16/27.9
1 3.U
1 6 .2
1 6 .6
27,6
100.3
96.3
28.8
29.1
25.0 ^ 2 5 .3
38.b
bo.5
55.5
56.9
Table 9.
Minneapolis,
Minn.
1957
1958“
Cereals and bakery products:
Cereals:
Flour, wheat—------------------------------------5 pounds
56.5
Biscuit ndx--------------------------20 ounces
27.7
Corn meal------------------------------------------------pound
12.8
Rice, short grain----------------------- -------- —do
18.9
Rice, long grain---------------------------do
Rolled oats 2 /—----------------------------- -20 ounces
22^5
Rolled oats 3 / -------------------------— — 18 ounces
Corn flakes— -----------8 ounces
Corn flakes— ---------------------------------- 12 ounces
23.6
Bakery products:
Bread——— — — —----------------------------- pound
Soda crackers-— --------------------------do
Vanilla cookies---------------------------------- 7 ounces
Vanilla cookies— ----------------------- — 12 ounces
Meats, poultry, and fish:
Meats:
Beef and veal:
Round
““***““*pound
86.;
58.1
T>4V
__
.....
76.1
U
nak«(MM
M
_____
__________ __4m
narouw
gm
*I____________
—---—----*---------—'----—
Ui.:
Veal cutlets-------— — — —
10 7 .!
Pork*
n___
_j
j.
Han, whole, tenderized 7 /—— -------------do
Ham, whole, ready-to-eat 7 /—
Lamb, leg—— — ——— —— ——
Other meats:
Frankfurters------------- ---------—
ro
-----------12-oz. can
Luncheon meatCJl Poultry, frying chickens:
Ready-to-cook-— — — — -------------------- pound
Fish:
Fresh or frosen:
Ocean perch, f i l l e t , frosen— — ------- do
Haddock, f i ll e t , frosen---- ------------ — do
Cod, f i l l e t , frosen—--------- -— -----------do
Salman, fresh or frosen-------------------—do
Haddock, f i ll e t , fresh------------------------- do
Sea trout, fresh— - —— ----------------------- do
Halibut, fresh or frosen---------- --------- -do
Sole, f i l l e t , fresh or frosen—--------- -do
Canned:
Salmon, pink-------- --------------------- 16-os. can
Tuna fish , solid pack------- -----------7-os. can
Tuna fish, chunk style--------------6-6^-os. can
Dairy products:
Milk, fresh, homog. v it . D (grocery)------- quart
Milk, fresh, homog. v it . D (delivered)------do
Ice cream— —— ———— -----------------pint
Butter—------------ --------- --------------- pound
Cheese, American process—
——— ——
do
Milk, evaporated— ——
-lb j-o z. can
All fruits and vegetables:
Frosen fruits and vegetables:
Frosen fruits:
Strawberries-------------------—10 ounces
Orange juice concentrate•—6 ounces
Frosen vegetables:
Peas, green*
•10 ounces
Beans, green 11/— ----------------------1(
-10 ounces
Beans, green l y - ---------------- — ——<
•9 ounces
Fresh fruits and vegetables:
Fresh fruits:
--------- ------ — ———------- -— —do
Oranges, slse 200--------------------------------- dozen
Lemons— ——— — — — —-----pound
Grapefruit (Nov.-May) 1^/-------------------- -each
20.6
Annual Average Retail Pricee of Principal Foods by City, 1957 and 1958—Continued
/Th Cents7
New York,
___N.J.
125^.
1?5?
52.2
26.5
12.2
53.5
26.6
12.3
19.0
19.b
21.1
S I
18.2
73.1*
53.1
1:5.1
68.8
61*.9
33 I 7 I
51
lb .3
53.0
27 .b
12.6
17.5
51.7
27.1
12.6
18.5
63.8
27.5
l b .3
23.8
23.9
23.8
21.3
52.2
26.3
12.0
16.8
52.1
26.9
12.1
17.5
2b1
Washington,
D. C.
Seattle,
Wash.
1957
58.3
1958
26.6
60.5
26.7
13.9
53.b
26.0
10.5
23.0
2b1
20.8
21.3
19.8
a .9
17.8
28.0
I8.b
28.2
2b.b
96.2 5/108.b
5 2 .8 *
6b.B
87.8
78.2
b3.8
52.7
117 .b g/129.b
107.7
52.7
77.6
b3.7
138 .b
116.0
2b.8
23.6
26.2
21.9
2b”b
22.8
25.7
21.1
18.6
21.0
29.3
25.6
22.1
29.2
25.6
18.6
29.b
2b.2
18J*
29.2
2b. 1
22.7
29.6
25.0
29.8
19.0
27.7
21.1
30.2
2b.b
19.1
30.b
2b. 2
23.8
30.7
2l*.l
25.0
2b.2
21.5
29.2
2b.3
99.2
92.3
,50.5
63.2
86.2 1/69.3
53.8 " b3.3
113.8
122.9
101.72^101.5
6 3 . 5 f b9.b
78.3
8b.5
5b.81
b2.5
13O.6Sf0/ll7.O
119.6
60.7
92 .b
52.9
13b.2
99.1
108.7
6b.l
75.1*
55.2
8b.1
70.8
10b.b
69.0
m
(W)
83.7
56.5
lb 2 .0
109.8
98.2
97.5
91 .b
93.lt
86.6 20/7b.5
80.1*
79.3
61*.7 b/68.b 2B/62.B b/67.2
87.3
76.0
60.9
92.1
80.9
b/6b.7
61.3
77.7
88,b 20/99.0
76.6 25/80.3
71.0
66.2
82.0
75.b
b?.2
56.5
69.3
b2.2
118.3
131.0
STS
19.5
22.5
29.5
22.8
101.9
5b. 6
26.5
11.1
18.5
26.1
90.8
121.1*
62.9 20/58.7
8b.7 85/77 .b
5b.2
bb.5
160.320/127.5
1958
17.2
23.7
28.0
2b.l
1957
13.8
23.6
21.5
22.2
19.7
21.5
6b.7
27.6
lb.b
Scranton,
____ _______
1957
1958
25.6
93.8
,81*.1
61.7
1*5.2
22.6
23.3
63.0
2 5 .6
San Francisco,
Calif.
1957
1958
23.3
87.8
66.5
61.2
25.6
l b .l
St. Louis,
Mo._____
1957
1958
25.3
110.3
53.8
78.5
1*1*.5
11*6.7
78.2
5b.6
27.3
12.7
18.5
19.3
111.8
1*6.7
I50.li
26 .3
Portland,
Oreg.
1957
1958
22.6
100.1*
52.1
71.2
1*0.1
133.6
75.9
65.1
21.2
20.7
29.1
23.7
62.8 b/68.6
1*6.1
20.8
20.5
29.1
21*.9
65j
76.<
1*6, ‘
18.0
19.6
28.9
21*.8
63.7
Pittsburgh,
Pa.
JL2S2- .1958.
5b.o 2^ 53.5
26.6
12.6
H .9
17.6
(§/)
53.7
26.3
11.9
19.lt
25*5
83.1
73.1
Philadelphia,
Pa.
1957
1958
2b,b
2b.3
63.5
85.3
5b.O
l5b .5
96.2
81.7
lj/6b.7
8 9 .2
6 2 .8
9b.3
81.1
b/67.2
90 *b
75.7
6b.7
97.7
81.8
61.0
82.2
69.1
7b.7
7bS
^ 8 2 .2
75.b
80.9
86.3
73.b
90.3
73.9
76.8
69.8
73.1
77.6 20/76.5
81.3
731
82.1
66.3 20/56.8
b7.7 l“ ^b6.0
6 b. 8
1*9.8
57.2
1*3.0
51.1
55.3
b5.6
6b.2
51.1
5b.7
b3.3
63.1
b9.2
57.9
b8.0
65.3
52.2
56.0
bb.7
6b .8
b9.2
5 6 .9
b 5 .5
6b. 6
50.8
5b.9
b2.b
b8.2
(§/)
(§/)
(6/>
<60 20A6.0
b5.1
55.3
5b.1
bb.l
bb.2
<*0
55.b
b3.0
b3.3
5 9 .7
60.0
bb.5
b5.3
1*3.9
1*7.1
1*6.0
55.8
39.5
bl.O
51.5
bo.2
b3.0
bb.6
53.6
b2.3
b5.9
bb.b 20/ 52.0
5b.O
5b.o
1*2.6
b2.3
b7.2
b6.5
56.7
b2.0
b2.9
b3.9
5b .0
62.0
33.1
62.3
33.8
26.8
(8/)
(Jf)
( 8 /j
(8 /j
89.9
1^70.1
71 .b
63.3
66.b
60.6
60.7
60.6
61.2
60 .7
62.1
62.7
62.9
65.2
66.5
61.2
60
60.5
61. b
61.5
61.0
3i”.5
32*3
33’ i
33*7
29^7
30*8
31.7
5 1
33*7
Su2
30.1
30.9
31.9
3*8
30.5
32.5
23.1
2b.7
30.9
78.2
61.0
15.5
26.5
27.2
32.6
72.2
5b.9
lb.O
26.8
27.6
3b.3
72.6
53.9
lb .3
23.b
2b.3
35.b
7b. 5
58.3
lb.6
23.1
35.9
7b.3
58 .b
15.0
2b. 7
27.3
32.5
76.2
58.1
15.0
25 .6
27.5
32.2
75.8
2b. 3
19.7
1 8 .2
19.0
23J*
19.7
23.7
19 .b
lj/l6 .5
|/17.2
25.8
28.5
31.3
7l*.1
59.0
Ht.5
30.2
32.3
7lt.2
59.7
15.2
27.6
27.1*
27.0
7l*.3
59.9
lit.I*
26.1
28.3
28.1
26.8
26.9
31.9
73.8
77.0
59.6 20/59.3
15.1
lb .5
27.0
27.6
33.9
77.3
59.1
lb .8
22.5
22.7
20.3
22.5
20.b
2b.8 l/2b.O
22.5 b/22.b 10/23.9
31.6 " 31.0
31.0
29 .b " 28.9
73.b
72.5 3/79.1
78.3
77.9
57.8
56.0
58.5 " 5 7 . 6
60.9
lb .2
1 5 .0
lb.b
15.1
15.1
26.5
17.6
27.3
26.5
26.2
36.7
26.5
25.0
26.1
18.7
26.b
27.7
23.5
19.8
2b.1
28.7
27.9
19.1
19.3
23.8
19.5
18.2
19.7
23.5
20.1
18.5
21.3
19.1
20.8
2b.2
22.8
83.8
63.1
18.9
2: .7
21.9
23.3
22.1
27.2
26.7
29.1
21.b
28.1
30.1
2b .7
17.5
25.5
20.0
21.5
2Q/2b.6
21.2
18.8
2b.3
18.6
22.7
22.2
23.b
U/18.
y i 6 , 0 b /l5 .8 l*/l6.8 ^ 1 5 .9
^17,
15.8 b/13.5
17.2 b /l5 .6 ^ 1 5 .9
15.9 5/12.9
15.3
20,
20,
16.3 " 1 5 . 9 " I 5 .l i
20.2
19.8
15.5
18.8
17.5
18.8
17.5
18.3
18.7
61*.
81,
79.2
58.9
7b.6
66.7 20/56.6
50.9
68.0
76.2 3«y58.b
8b.2 1/59.8
77.li
18,
19.
19.3. , P *
17.6
20.6
19.7
L
L /l f i«8 L yl8 «b
.9 12/13. 1 13/11.1* 1V13.3 i y u . i 12/12.6 I 3/IO .2 lj/12
1 2 16 1 3 /li
H i ia/17.9 1^ 10.9 13/12.8 1 3 /l b .l 33/15.0
27.2
b/12.6
15.6
b2.6
18.3
1 ^ 9 .5
^ 1 3 .0
15.5
65.8
15.8
17.9
19.6
69.5
19.5
1^ 11.6 12/ 16.1
23.8
2 6 .5
16.1
56.8
15 .3
27.1
28.1
23.0
16.2
b8.6
72.0
19.1 , /19*P
J2/9.1 i y i l . b
Table 9.
Minneapolis,
Minn.
1958
1957
Article
pc__ Ui/22.1
Peaches (July-Sept.) 12/— ------------ —
Strawberries (Apr.-June) 12/— — —
pint S/3U.9
Crapes, seedless (July-Nov.) V2/------------ poui
Watermelons (June-Aug.) 12/ — -----------------do
Fresh vegetables:
Potatoes---------------------------- -— ---------10 pounds
1:8.3
Sweetpotatoes—
— — — —— — — pound
(8/)
Onions— — —----------.........d o
t f .8
Carrots— ——— ———-------------------------- -do
1 6 .1
head
19,2
f e
Cabbage— —
— ———
Tomatoes—
— -------- —
Beans, green—
----— ---Canned fruits and vegetables:
Canned fruits:
Orange juice— r— — ------
New York
N. Y.
Philadelphia,
Pa.
Pittsburgh,
Pa.
1958
Portland,
Ores
1958
1957
1958
lb/17.8 lb /lb .2 lb/20.3 lb /lb .8
lV l.3 .3
|>/30.b IV 33.0 ff/2 6 .6 15/37.0
15/ 32.1
IJ / 2 9 .6
17/28.7
17/28.5
“fc /6 .6 i U /5 .3
T B /5.5 f e
lb/20.8
Ig/20.b
R /2 1 .6
"2 /5 .9
lb/18.8
15/26.6
17/ 22.8
“2 / 5 . 6
lb/21.1
15/19 J:
IV 25.6
" W b .7
lb /lb .3
2 /2 3 .9
15/26.8
"TD/b.O
lb /19.0
15/22.7
W 1 9 .3
T& /6.6
11/18.3
15/27.8
17/21.2
“E j/5.8
li/1 5 .0
TV 29.9
T7/2b.b
* w b .6
lb/11.6
W 2 9 .7
I7/2b.5
“5j^b.b
lb /22.2
IV 23.b
Ie/22.5 17/25.3
" S / 6 .9 ^ 4 /6 .5
62.0
65.0 2KV59.b
1hJk 1 / 1 3 .5 * 1 5 .8
10.1
1 0 .3
9.7
lb .8
l6.b
15.5
1 8 .6 20/19.2
19.1
16 .0 W l 6 .b
16.9
8.8
, 9.7
9.9
36.2
30.7 20/33.3
b/23.8
(8/>
27.3
5b.b
!/l7 .3
8.8
13.6
lb.8
13.b
8.5
30,5
(8/)
70.1
20.7
y i98.8
A
9.5
11.0
11.8
15,8
15.6
13.1
t l
8.7
28.6
29.7
30.b k/31.2
52.5
11.0
8.7
lb .6
56.2 5 / 6 0 .1
(8/)
(V )
5/ ? .6
? .l
lb.8 # 1 5 .1
13.9 5 /lb.6
lb .5 # 1 5 .0
9.7 5/10.5
32 J) V3b.7
m
^ ( 8 /)
61.7
13.6
9.5
16.3
18.9
13.1
8.2
26.9
2b.9
59.2
b/11.9
9.0
13.3
I5.b
13.6
7.8
30,2
<y>
bb.8
3b.3
33.5
25.9
33.8
33.0
32.6
25.»*
37.2
32.9
33.7
25.3
J g g -
f e
bl.9
35.0
36.3
27 .b
33.8
3b.9
33.6
26.2
37.2
3b.5
33.9
26.6
3b .0
33.8
33 .b
26.0
37.0
32.9
33.7
26.1
3b.8
35.8
3b.0
26.0
38.b
36.0
3b .b
26.7
bO.b
32.b
32.6
2b.6
16 .8
21.8
16.6
10.3
17.1:
21 .b
17.8
10.2
17.1
21.7
15.2
10.0
17 .b
20.9
17.5
10.0
16.9
21.b
10.0
17.1
20.5
16.7
10.0
16.7
21.5
15.6
10.9
17.3
20.7
17.8
11.1
35.H
17.1
36.0
19.6
3 2 .1
16.8
32.5
18.0
33.2
16.7
32.8
18.8
3b. 3
15.6
3b .1
17.2
12.3
16.2
12.2
l6.b
12.3
lb .3
12 .U
lb .6
12.0
lb.5
11.9
lb.9
12.5
15.8
26.2
21:.2
26.5
23.8
30.0
22.1
30.0
21.7
25.9
21.5
25.1
20.8
} 101.9
90.1:
25.1
30.3
103.8
22.1
92.3
22.7
29.9
10 6.8
(§/)
92.8
1
97 .U
1 22/bb.O £3/bb.O
Dried beans — ----------------------- --------------------- do
Washington,
D. C.
1957
1958
1957
37.1
35.1:
36.0
26.9
Dried fruits and vegetables:
Prunes—
Seattle,
Wash.
1958
1958
1957
9.1
U/29.2
~<#)
— do
— do
-do
Scranton,
Pi
1957
1957
13.2
9.9
15.8
19.3
15.5
8.9
29.7
26.3
-U6-o*.
San Francisco,
Calif,
1958
1058
53.8
50.3
12.0 b/13.7
8.2 “ 8.7
15.2
lb .7
18.2
17.9
17.2
15.1:
8.0
7.9
32.0
29.2
25.1 ^ 2 5 .7
— do
St. Louis,
Mo.
1957
1057
57,1
<V>
1T.5
15.1:
19.1:
15.9
9.3
31.0
(8/)
—do
Pineapple— — —
Fruit cocktail---Canned vegetables:
Corn, cream stylePeas, green— ----Tomatoes— — — —
lb /20.3
T5/3U.0
17/27.8
Ik /
Annual Average Retail Prices of Principal Foods by City, 1957 and 1958—Continued
/Tn CenCs]
60.8
16 .0
58.1 l/62 .b
71.3
16.0
(8/) f /l b .5
10.0
10.5
5.2
13.6
15.8
15.0
16.1
18,6
1 8 .1
lb.6
15.8
15.3
9.0
9.6
9.2
28.2
33 .b
31.2
26.1 b/23.7
(8 /)
61.5
1 6 .3
1957
,5S
lii/13.6
E /3 8 .5
r/27.»4 57/29pl
I b /b .3
1 6 .1
.:
81
29.7
23.7
65.2
15.1
9.9
15.1
18.7
18.0
8 .5
32,
ft
26 .2
3b.9
35.2
3b .5
27.0
38.b
3b.l
35.0
27.5
b l .l
32.b
3b.0
2b .7
b6.2
32.1
3b.9
25.2
33.8
35.8
3b.3
26. b
37.6
35.0
3b.7
26.9
31.5
25.b
18.0
17.2
19,3
19.9
<$/) 18/28.8
9.7
5.5
17.3
21.2
16.0
9.5
17.5
20.7
17.5
9.3
18.6
19.0
21,1
21.5
<*> 18/27.b
?.8 ~
9.5
16.9
20.9
13.8
9.7
17.2
20.9
16.3
9.7
16.8
17.7
20.6
20.8
(y > 22/31.0
?.b
9.b
33.5
17.8
3b.8
19.5
3b.6
l b .7
33.7
17.0
33.3
18.1
33.2
19.8
35.b
16.7
3b.b
18.7
33.8
18.9
33.0
20.2
15.7
12.7
16.3
12.2
lb.8
12.7
15.0
11.9
lb .3
12.0
lb.5
13.2
15.0
13.3
15.5
12.1
lb .l
12.2
lb .6
12.3
lb.2
12.3
15.1
13.6
29.3
2b.l
27.7
2b.2
26.5
22.7
26.8
22.9
27.8
1/22.6
27.5 20/27.8
21.5
19.b
28.3
19.1
27.9
23.5
28,9
23.5
25.1
2b.7
26.0
25.7
29.2
95.220/l0b.5
2b.2 20/23,b
25.8 ~ ( y >
9b.2
2b.2
32.1
101.0
23,6
89.7
2b.b
33.b
102.5
2b.9
10b.0
2b. 6
($ 0
93.0
2b.7
35.1
102.6
22.8
90.5
2b.7
3b.b
10 6 .2
(6/)
90.9
23.2
26.b
100.6
2b,2
(§/)
(§/)
9b.3
25.0
2U.3
96.b
30.7
2b .b
39.2
56.b
95.2
30.1
25.b
39.3
59.b
95.6
1/28.6
” 21.8
37.8
55.9
92.bS’Q/10 5 .3
28.1" ” 31.9
21.8
28.3
38.2
b0.3
55.5
55.7
103.9
31.b
28.3
b l.5
57.3
97.9
29.5
20.9
35.7
53.3
93 .b
28.b
20.5
36.1
5b.5
95.b
31.6
25.b
39.0
5b .8
93.b
31.3
26.2
bo.l
57.6
98.1:
31.5
21.3
36.7
5U.1
9b.8
30.3
21.5
37.2
5U.9
56.3
55.b
56.3
26.0
2b.3
27.5
29.8
30.2
31.0
b.9
b.9
. 5.b
59.0 25/55.2 23/60.7
5b.3
25.6
2b.2
b.b
60 .b
55.9
57.1
58.7
26.7
27.5
28.3
25.6
27.8
27.8
b.8
5.0
b.5
63.9 22/60.7 26/6l .b
53.7
5b.8
25.9
26.1
5.0
6U.8
67.8
8.8
8.7
8.9
bb.O
32.5
3b.3
3 9 .6
33.8
17.0
18.1
13 .b
16.1:
10.1
3 2 .6
33.2
18.5
20.>:
10.1
19.9
Other foods at home:
|\)
Q)
Partially prepared foods:
Soup, tomato—— -------------------------------11-os. ca 1
Beans with park—
——-------------- — l6-os. ca 1
Condiments and sauces:
Pickles, sweet-------------------------------------- 7| ounce i
Catsup, tomato----------lb ounce 1
12.b
22.2
12.5
lb.b
30.3
22.0
Beverages, nonalcoholic:
Coffee— ———-------——— - ——— —1 -lb , ca
Tea bags— —-------- — — — — ----- package of 1
Cola drink 19/ ————— — carton, 36 ounce
Fats and oils:
«
Shortening, hydrogenated—— — — —-3 -lb . ca
Margarine, colored— — — ------poun
Lard— — --------- ----------------- ------------- ----------do
Salad dressing-— ----------------—pin
Peanut butter— — —
— —
— ------ — — —
poun
Sugar and sweets:
Sugar—----------------------------------------------------5 pound
Corn syrup-— —— ----------------2b ounce
Crape je lly ------------------------------------*— 12 ounce
Chocolate bar——————— —— -------1
Eggs, Grade A, large— ——— ——— —— —
Miscellaneous foods:
»
-
■
25,b
(Q )
23,9
(§/)
21.5
36.7
53.6
97.6
31.0
21.9
35.9
*1.9
9b.3
30.5
22.0
36.7
5b.2
10 0.9
22.2
36.6
51.2
28.8
21.9
36.3
52.b
97.2
27.8
22.1
36.0
5b.l
10 3 .1
29 .3
2 3 .3
38.2
52.9
95.7
27.9
2b.l
39.0
55.7
58.2
2b .2
30.8
b.7
50.8
58.3
25.0
30.9
5.1
52.8
53.1
25.7
23.6
b.5
6b. b
5b.6
26.2
2b.5
67.6
52.8
25.1
2b.2
b.5
6b.O
53.8
25.b
2b.5
b.9
66.5
56.6
25.2
28.5
b.5
63.1
62.6
58.0
61.0
26.2
26.5
26.9
28.1
28.7
29.3
b.b , > . 8
b.9
66.1 21/57.8 2 b/6 0 .1
56.0
23.1
29.6
b.6
5b.8
9.2
9.2
8.5
8.8
8.6
8.9
9.1
9.0
8.7
5.0
V Partly estimated.
y Published unit changed from 20 ounces to 18 ounces beginning January 1958.
V Includes "U.S.Choice" and "U.S.Qood" grades baby beef.
kJ 10 months average.
5 / 11 months average.
V Prices not comparable throughout the year due to change in specifications.
7/ Specification changed to include both "tenderised" and "ready-to-eat” hams
beginning Novewber 1958.
8 / Insufficient number of quotations to publish average price.
9 / Non-hoaogeniaed, without vitamin D.
l y Includes estimated share of delivery charges.
H / Specification changed from 10 ounces to 9 ounces beginning January 1958.
TV Priced only in season.
9.5
9.1
90.9
2b.8
22.1
8.8
9.3
9.3
8.6
8.7
8.7
' 2 months average.
1 5 / 5 months average.
f 1: months average.
w
f ...............
w / Solid
paok, extra standard grade, #2$ can.
' Specification changed from oarton of 6 bottles or oans to 2 volume selling brands, 6 or 12 bottle cartons,
Ing Jhly 1957.
’ 9 months average.
21/ 6 months average.
72/ Solid pack, extra standard grade, #2$ can, 11 months average.
? i / Uncolored margarine.
2b/ Grade AA large.
2 ? / Grade AA large, 9 months average.
25/ Grade AA large, 11 months average.
2b,7
2U.6
2b.b
U.5
APPENDIX
The R e ta il Food Pric e Index
A B r ie f D e sc rip tio n o f the R e ta il Price Index
The r e t a il food p ric e index, a component o f the Consumer Price Index, measures
average changes from time to time in r e t a il p rices o f a fixe d l i s t o f foods o f constant
q u a n tity and q u a lity , bought by moderate-income wage-earner and c le ric a l-w o rke r fa m ilie s in
c itie s o f a ll siz e s in c ontinenta l United States# T h is conforms w ith the general purpose o f
the Consumer Pric e Index to measure changes over tim e in the purchase price o f a fixe d l i s t
o f goods and services# The index i s not designed to measure how much more i t costs to liv e
in one c ity than in another#
The c u rre n t r e t a il food price index, which comprised about 29 percent 5/ o f the
weight o f item s in the Consumer Pric e Index in December 1958, 6/ has been published monthly
since January 1953 in i t s present form but c o n stitu te s a continuous se rie s w ith e a rlie r
indexes back to 1913*
Index Base Period
The c u rre n t index base period is 19U7-U9 as recommended by the D iv is io n o f S ta tis
tic a l Standards o f the Bureau o f the Budget fo r a ll Government index se rie s# These were
re la tiv e ly normal postwar years when price c o n tro ls were not in e ffe c t on most CQimnodities.
Conversion fa c to rs fo r converting form er food price indexes to the c urre nt base period are
given in R e ta il Pric e s o f Food 1955-56, (BLS B u ll. 1217, appendix table C)# 7/ Indexes fo r
major subgroups are shown from 1923 to date and fo r a ll foods from 1913 in summary ta b le 3
o f th is b u lle tin #
C o lle c tio n 4o f P ric e s
R e ta il p ric e s o f approximately 80 foods are collected by lo c a l Bureau representa
tiv e s in each o f the U6 c itie s included in the Consumer Pric e Index, during the f i r s t 3 days
o f the week containing the 15th o f the month# P ric e s are obtained from grocers by personal
in te rv ie w s in the place o f b u sin e ss. Precise sp e c ific a tio n s 8/ are se t up to define the
type* q u a lity , and siz e fo r each food item priced to in su re a meaningful average p rice and
to avoid movement o f the index because o f s h ift s in the q u a lity priced from one period to
the n e x t.
A se rie s o f a lte rn a te sp e c ific a tio n s has been developed to allow fo r c ity and
reg iona l d iffe re n c e s in grades, types, e tc . Each dealer re p o rts p ric e s on the brand and
size w ith in each sp e c ific a tio n which has been s e llin g in g re ate st volume in h is o u tle t.
A few major changes in sp e c ific a tio n s have been required in recent years by de
velopments in m arketing. In Ju ly 1957, because o f the wide v a ria tio n in p ric e s and b o ttle
s iz e s fo r cola d rin k among brands, the p ric in g ru le s were changed to re q uire two brands in
5/ See ta b le A fo r the re la tiv e importance o f in d iv id u a l foods in the r e t a il food
p ric e index#
6/ See Consumer P ric e s in the United S ta te s, 19U9-52 (HLS B u ll. 1165); The Revised
Consumer P ric e Index, O utline o f Main Features o f the Revised Index—December 1952 (mimeo
graphed) 5 and the Consumer Pric e Index—A Layman*s Guide (BLS B u ll. lliiO ) .
7/ See a lso the Revised Consumer* s Price Index— A Summary o f Changes in the Index
and Suggestions fo r T ra n s itio n from the "In te rim Adjusted” and "Old S e rie s" Indexes to the
Revised Index, December 1952 (mimeographed).
8J See Average R e ta il P ric e s: C o lle c tio n and C alculation Techniques and Problems
(BLS B u ll. 1182, June 1955)* pp* 7-13♦ Fo r a lis t in g o f sp e c ific a tio n s see pp# 33-37 o f th is
b u lle tin #
27
each o u tle t# Beginning January 1956, two new item s, bag and can c o ffe e , replaced the sin g le
sp e c ific a tio n fo r the volume s e llin g type o f coffee# Can coffee, which is more g enera lly
a va ila b le, i s priced in a ll sto re s# Bag coffee, which is im portant c h ie fly in chain sto re s,
i s priced only in chain sto re s and independent 'supermarkets• T h is change was made fo llo w in g
a period o f experimental p ric in g which demonstrated wide price d iffe re n tia ls between the two
types, as w e ll as d iffe re n c e s in the magnitude and tim ing o f price changes# 9/
In recent years, many item s o ffe re d in r e ta il sto re s are more nearly ready to
serve# In January 1953* "New York dressed” fry in g chickens (not drawn, head and fe e t on,
fe a th e rs removed) were priced in 12 c itie s and "ready-to-cook" fry in g chickens (dressed,
drawn, eviscerated) in 3h c itie s # As ready-to-cook chickens gradually replaced the New York
dressed type throughout the country, p ric in g was tra n sfe rre d to the ready-to-cook type in
one c ity a fte r another# By January 1959* i t was being priced in a ll U6 c itie s . A s im ila r
development occurred fo r smoked ham# In January 1953* “tenderized” ham was priced in hk
c itie s# However, ready-to-eat ham has become in c re a sin g ly popular and a t the present time i t
i s necessary to price whatever type i s available in each sto re to obtain s u ffic ie n t quota
tio n s •
Several changes in m ilk p ric in g have been inaugurated. U n t il August 1956, agents
had been in stru c te d to place the volume s e llin g type o f pasteurized m ilk . At th a t tim e, on
the b a sis o f a sp ecial survey, the sp e c ific a tio n was more p re c ise ly defined in te rn s o f a
p a rtic u la r type to be priced in a ll o u tle ts in a given c ity # Fo r delivered m ilk , special
a tte n tio n has been devoted to obtaining accurate info rm a tio n on discounts fo r d e liv e rie s in
q u a n tity over a period o f tim e, on d e liv e ry charges, and on volume s e llin g .size containers
fo r c a lc ula tio n o f re a lis tic average p ric e s.
When p rice s u b s titu tio n s o f th is s o rt occur, the new se rie s i s introduced by lin k
ing so th a t no d iffe re nc e in p rice due to sp e c ific a tio n change is re fle c te d as a price change
Processing
Each month, the Bureau’ s fie ld rep re se nta tive s send the price re p o rts to the
Washington o ffic e , where the schedules are edited fo r conformance to the required sp e c ific a
tio n s# Conversions to uniform q u a n tity u n its are made as necessary# The data are then proc
essed by machine ta b u la tio n .
The r e t a il food p ric e index is a fixed-base-weighted-aggregate index# W eighting
fa c to rs are used to m aintain appropriate re la tio n sh ip s: (1) among chain sto re s (o u tle t
w e ig h ts), (2) between chain and independent sto re s (chain-indepfendent ra tio ) , (3) among foods
in each c ity (consumption w e ig h ts), and (ii) among c itie s (population w e ig h ts). 10/
Sample o f C itie s
P ric e s are collected in a rep resenta tive sample o f U6 c itie s , 11/ which includes
the 12 la rg e st urbanized areas, 9 othe r large c itie s , 9 medium-size c itie s , and 16 sm all
9/ Fo r a more deta iled explanation o f the re v isio n in coffee p ric e s, see R e ta il
Food Pric e s by C itie s , Kay 1957*
10/ See R e ta il P ric e s o f Foods 1955-56 (BLS B u ll# 1217), appendix, fo r a more
complete d e sc rip tio n o f processing methods, including the system o f weights used fo r averag
ing prices#
11/ Fo r l i s t s o f c itie s in the old and adjusted and revised r e t a il food p rice
indexes, see R e ta il P ric e s o f Foods 1953-5U (BLS B u ll# 1183) pp# 28-30*
Fo r an explanation
o f the method o f sele c ting the sample o f c itie s , see Selection o f C itie s fo r Consumer Expend
itu re Survey, Monthly Labor Review, A p ril 1951 (p* U30).
28
cities. In ad dition to the 20 large c itie s fo r which separate indexes are published in
th is re p o rt, the fo llo w ing 26 medium-size and sm all c itie s are included in the food index
and in United Sta te s c ity average p ric e s:
Anna, 111*
Camden, A rk.
Canton, Ohio
Charleston, W. Va.
E v a n sv ille , In d .
G a rre tt, In d .
Glendale, A riz .
Qrand Fo rk s, N.D.
Grand Isla n d , Neb.
Huntington, W. Va.
Laconia, N.H.
Lo d i, C a lif.
Lynchburg, Va.
M a d ill. Okla.
Madison, W is.
Hiddlesboro, Ky.
Middletown, Conn.
Newark, Ohio
P u la sk i, Va.
Ravenna, Ohio
Ra w lins, Wyo.
San Jose, C a lif
Sandpoint, Idahc
Shawnee, Okla.
Shenandoah, Iowa
Youngstown, Ohio
Sample o f Sto re s
The sample o f sto re s in each o f the 20 large c itie s is composed o f: ( l) A ll im
p ortant chainstore systems in the c ity ; and (2) A sample o f independent sto re s equal to the
square ro o t o f the to ta l number o f independent food sto re s operating in the c ity when the
sample was se t up. 12/
To provide a representative sample, independent sto re s were c la s s ifie d by type o f
sto re in terms o f commodities handled, annual sales volume, and geographic lo c a tio n w ith in
the c ity .
In the 26 sm all and medium-size c itie s added to tnc index in January 1953, the
sto re s were selected by reference to th e ir importance in fa m ily buying as revealed by the
Survey o f Consumer Expenditures in 1950.
Changes in re ta ilin g p a tte rn s require adjustments o f the sample o f sto re s . In
ad dition to the continual replacement o f o u tle ts which go out o f b usine ss, periodic re v isio n ^
o f the weights are made as new s ta tis tic s on sa les volume become a va ila b le . Regular bien
n ia l re v isio n s o f weights used fo r averaging chain sto re p rices were linke d in to the index
in December 1953, January 1956, and December 1957, using sa le s volume data reported to the
Bureau by the chain sto re s. 13/
Sim ultaneously w ith the December 1953 re v isio n o f in te rn a l
chain sto re w eights, the re la tiv e weights fo r combining chain and independent sto re p ric e s
were revised on the b a sis o f 19li8 sa le s reported in the Bureau o f the Census R e ta il Trade
Census. Another re v isio n o f these weights was made in January 1956, based on estim ates from
trade sources. In December 1957, these estim ates were adjusted on the b a sis o f the 1951|
Census o f R e ta il Trade.
Sample o f Food Items
The sample o f item s in the index includes those item s found to be most im portant
in wage-earner and c le ric a l-w o rke r fa m ily budgets as shown by comprehensive consumer expend
itu re su rve ys. The se le c tio n o f the index item s also takes in to account s im ila rity o f
price changes, since i t i s im possible fo r the Bureau to c o lle c t p rices fo r a ll o f the many
foods purchased by fa m ilie s . Pric e movements o f foods not included in the monthly surveys
are imputed to those o f other foods or food groups showing s im ila r price tre n d s, by means
o f a llo c a tio n o f w eig hts. Ill/
12/ See Sto re Samples fo r R e ta il Food Pric e s in (Monthly Jiabor Review,January 19kl)
also represented as S e ria l No. R . 1878.
13/ See monthly re p o rt R e ta il Food P ric e s by C itie s , January 195U, February 1956,
and sp e c ia lre p o rt fo r December 1957.
Ill/ Fo r l i s t s o f foods included in the old and adjusted and re vise d r e ta il food
.p rice indexes, see R e ta il Pric e s o f Food, 1953—5U (HLS B u ll. 1183XPP* 30-32.
29
Food Away Frcm Home
P ric e s o f food away Irom home (re sta u ra n t m eals), represented by lunches, are ob
tained by personal in te rv ie w s w ith the managers o f a rep resenta tive sample o f eating places
in the U6 c itie s * When d ire c t p ric in g was established in January 1953* monthly p ric in g was
scheduled o n ly fo r the fiv e la rg e st urbanized areas* P ric e s were obtained in other large
c itie s and in the medium-size c itie s every 3 months and in the sm a lle st c itie s every U
months* As resources perm itted, more frequent p ric in g s have been scheduled* At the present
tim e, the sm all c itie s are on a q u a rte rly cycle, and by June 1959* most o f the 20 large
c itie s w ill be on a monthly p ric in g cycle*
In A p ril 1957* re g u la r p ub lic a tio n o f a monthly United Sta te s index fo r food away
from home (January 1953=100) was in itia te d * Monthly indexes from January 1953 to A p ril 1957
were published in the A p ril 1957 issu e o f the re g ula r monthly re p o rt, R e ta il Food Pric e s by
C itie s .
Re visio n s
For a description of the major revisions of the retail food price indexes and
references describing the revisions in greater detail, see Retail Prices of Food 1953-51*
(BLS Bull. 1183) appendix; and Retail Prices of Food, 1951 and 1952 (BLS Bull. 111*1), ap
pendix*
Correction Procedure for Published Price Indexes and Prices
The Bureau's retail prices and indexes normally are considered final when issued.
Necessary estimates for missing data are made at the time of release. Subsequent correc
tions of estimates are reflected in the next months index. Every effort is made to elim
inate errors in the computation of the retail food index. However, as errors do arise, the
Bureau has set up the following correction procedure:
Prices or Indexes for Individual Items* A correction of less than 1*0 percent in
an average price or in an item index will not be made for publication unless the entire
index is recalculated*
A correction in an average price and/or in an item index of 1*0 percent or more
will be published in the next subsequent release which normally carries the series affected,
and normally for as far back as the month in which the incorrect data entered into the index
calculation.
Subgroup, Group or All Items Indexes. A correction which would cause a change of
not more than one-tenth (0.1) of an index point at any level will not be published although
adjustments for the error will be made in current index calculations.
A correction which would cause a change of six-tenths (0.6) or more of an index
point at a United States subgroup or a city subgroup or group level will be made in pub
lished subgroup and group indexes.
A correction which would cause a change of two-tenths (0.2) or more of an index
point in a United States major .group or all items index or in all items indexes for the 20
cities for which indexes are published will be made in the index at the group and subgroup
levels regardless of the amplitude at the lower levels* A correction of this magnitude,
which is extremely rare, would require the consideration by the Bureau of the statistical,
economic, and other factors involved, to determine whether the previously published city or
United States all items index is to be corrected or an adjustment made in calculating the
current index number.
30
Special Stud ie s
Since 195U> the Bureau, in a d dition to the c o lle c tio n o f r e t a il p rices fo r i t s
own food index, has collected r e ta il p rices o f sp e c ific item s in designated c itie s fo r the
A g ric u ltu ra l Marketing Service o f the U .S . Department o f A g ric u ltu re . These data are used
p rim a rily in th e ir p ro je c t fo r determining p ric e s o f selected food item s, a t various market
ing stages and are not published.
During 1957, the Bureau continued i t s study, begun in August 1956, o f the e ffe c t
o f weekend p rices on the le v e ls o f average food price§ and on the measurement o f p rice
*
change from month to month. D eta iled re p o rts o f th is in v e stig a tio n were published in several
issu e s o f the Bureau*s monthly re p o rt, R e ta il Food Pric e s by C itie s ,1 5 /
The methodology
used was described in the October 1956 re p o rt.
Another special study was conducted by the Bureau in 1957 fo r the A g ric u ltu ra l
Marketing Service o f the U .S . Department o f A g ric u ltu re fo r i t s a n a lysis o f the impact o f
trad ing stamps on food p ric e s. 16/ A b rie f a n a lysis o f t h is study was published in the
Monthly Labor Review. 17/
In Ju ly 1958, the Bureau in itia te d a program fo r monthly c o lle c tio n o f r e ta il
p rices o f selected canned fis h item s fo r the F is h and W ild life Service o f the U .S . Depart
ment o f the In te rio r. The data collected provide info rm a tio n on p rice le v e ls in d iffe re n t
c itie s and are available in monthly published re p o rts. 18/
ELS PUBLICATIONS
R e ta il food p rices collected fo r the Bureau*s index are issued re g u la rly as fo llo w s:
.
2.
3.
U.
5.
1
Consumer Price Index (m onthly, m u ltilith e d ).
R e ta il Food P ric e s by C itie s (monthly, m u ltilith e d ).
R e ta il Food P ric e s by C itie s —Annual Averages (annually, m u ltilith e d ).
Monthly Labor Review (m onthly).
R e ta il Pric e s o f Food (b u lle tin s annually o r b ie n n ia lly ).
15/ See monthly reporttRetail Food Prices by Cities, August, September, and October
1956 issues and January, February, April, July, August, and October 1957 issues.
16/ See Trading Stamps and T h e ir Impact on Food P ric e s (TT.S. Department o f A g ri
c u ltu re , A g ric u ltu ra l Marketing Se rvic e , Marketing Research Report No. 295)*
17/ See Trading Stamps and T h e ir Impact on Food P ric e s (in Monthly Labor Review,
March 195977 P* 276.
18/ See Canned F is h R e ta il P ric e s (U .S . Department o f. In te rio r, F is h and W ild
l i f e Service) July-September, October, November, December 1958, e tc . Fish e ry Le a fle ts U76,
ii76a, U76b, U76c.
31
Tabic A.
L is t o f Foods and R ela tive Importance o f In dividual Foods and Groups o f Foods Included in the R e ta il Food P rice Index,
•December 1957 and Deceiriber 1959
D ec,
*907
Dec.
A ll fo o d s -----------------------------------------
1 0 0 .0 0
1 0 0 .0 0
Foods a t hom e------------------------— —
Cereals and bakery products —
C ereals:
F lou r, Wheat - — ----------------B is cu it m i x ----------------------- Com meal - — — -----------------R i c e -------------------------------------R olled o a t s ------------- ----------Com fla k e s — ---------------------Bakery products:
Bread — -------------------------------Soda crackers — -----------------V a n illa cook ies — -------- —
Meats, p o u ltry , and f i s h --------Meats ---------------------------------------B eef and v e a l:
Round steak --------—
Chuck r o a s t ---------------------Rib r o a s t ------------— ---------Hamburger-------------------------Veal c u tle t s — ----------------Pork:
Pork chops -------------- — - —
Bacon, s li c e d -----------------Ham, w h o le -------- --------------Lamb, l e g -------- --------------------Other neats:
Frankfurters -------------------Luncheon n e a t, canned —
P ou ltry , fry in g chickens — —
F i s h ----------------------------------------Fresh or froz en — — — -----Canned:
Salmon, pink -------------------Tuna f i s h — — ------ — —
D airy products — — — --------------M ilk, fr e s h , (g ro ce ry ) — -----M ilk, fr e s h , (d e liv e re d ) - —
Ice cream -------------------------------B utter ------- — -------------------------Cheese, American p rocess — —
M ilk , evaporated — ------ ---------A ll f r u i t s and v eg etab les -------Frozen f r u it s and veg etab les
Frozen f r u i t s :
S trawb e r r i e s -------- -----------Orange Juice con centrate
Frozen veg eta b les:
Peas, green ---------------------Beans, green -------------------Fresh f r u it s and v eg etables Fresh f r u it s :
Apples ------------------------------Bananas ----------------------------Oranges — — — — — —
Lemons —
——
— —
8 3 .3 9
1 1 .3 3
8 3 .3 5
1 1 .2 7
1 .9 0
.5 1
.1 5
.2 8
.2 9
.3 5
1 .8 6
.1*9
.1 5
.2 8
.2 9
.3 7
5 .5 9
.5 5
1 .7 1
2 3 .7 1
1 9 .0 b
5.61*
.5 b
1 .6 5
2U.73
20.21*
2 .7 7
1 .5 9
.5 3
1 .6 o
.6 6
2 .9 2
1 .7 5
.5 5
1 .9 2
.7 2
2 .8 9
3 .0 3
2 .1 9
.5 9
2 .9 6
3 .0 5
2 .2 5
.6 2
2 .3 7
.8 2
2 .7 9
1 .8 8
1 .0 0
2 .5 8
.9 2
2.51*
1 .9 5
1 .0 8
.3 5
.5 3
1 3 .9 7
b .b 3
b .3 8
1 .0 8
1 .5 1
1 .6 2
.9 5
l b .69
.8 5
.3 3
.51*
1 3 .6 3
U .31
U.27
1.1*6
1 .5 8
.9 5
1 5 .1 6
1 .0 5
.08
.08
.3 b
.5 3
.2 6
.1 7
9 .3 3
.2 6
.1 8
9 .2 9
A r t ic le
A r t ic le
1958
A ll f r u it s and vegetables-C on.
Fresh f r u it s and vegetables-C on.
Fresh fru its -C o n .
G r a p e fr u it ---------- ------------------Peaches — — ------ ------ ------------Straw berrieo — — — — — — Grapes — -------------------------------Watermelons — ------ --------- —
Fresh ve g e ta b le s:
Potatoes — — — — — — ----S w ee tp o ta to e s---------— — -------Onions
Carrots — — — — — ------ Lettuce -----------------------------C e l e r y -------------------- -— —
Cabbage — — — — — — — —
——
T om atoes-----— — —
Beans, green - — — :------------Canned f r u it s and vegetables Canned f r u i t s :
Orange Juice ---------------------P e a ch e s ------ ----------------------P in e a p p le ------ -------------------f r u i t c o c k ta il ------------------Canned ve g e ta b le s:
Cora •— - — ------- — — - — Peas, green -----------------------T om atoes-----— --------------- — Baby fo o d s ------- -------------- Dried f r u i t s and veg etab les —
Prunes ----------------------------------Dried b e a n s -------- — -------------Other fo o d s a t hone — — ------------P a r t ia lly prepared fo o d s:
Tomato soup — ------ — — ------Beans w ith pork - — — -----------Condiments and sauces:
P ic k le s , sweet ---------------------Catsup, tomato —
Beverages, n o n a lco h o lic .
C offee — —
——
1.06
Cola drinks — -----------Fata and o i l s
S hortening, hyd rogenated *
Salad dressin g <
Peanut b u t t e r -------------------------Sugar ----------Corn sy rup —
Grape J e lly Chocolate b a r ---------- --------- —
Eggs, fr e s h — -------- — -----------M iscellaneous fo o d s :
G ela tin , f l a v o r e d --------------- Food away from home:
Restaurant meals — — -------- — -
1 .0 1
.8 3
1.61*
.1 6
32
D e c.
1958
.2 3
.38
.1 8
•26
.3 7
.2 5
.3 1
.1 6
.2 8
.2 7
lj* 7
.1 9
.2 9
.3 7
.5 6
.3 2
1 .2 9
.1 8
.3 2
.3 0
.6 6
.3 b
a3
.7 8
.3 7
all
.81*
.3 9
3 .9 2
ba8
.7 1
.5 6
•3b
.2 8
•9b
.5 7
.3 5
.2 9
• bl
.5 2
.6 b
•b2
J*6
.5 0
.6 6
J»5
.5 9
.2 9
.3 0
1 9 .6 8
.6 b
.3 3
.3 1
1 8 .5 6
1 .2 1
.5 3
1 .1 9
.5 3
.7 8
.3 2
5 .5 8
3 .7 9
Jkf
1 .3 0
3.23
1 .0 7
.80
L a r d -----------------
1 .0 b
.7 6
1 .3 7
.1 7
D e c.
1957
.7 6
.3 2
5ao
3.30
*b8
1 .3 2
3a3
1.02
.76
.3 8
.6 3
.3 5
3 .1 b
1 .3 3
.3 6
3 .2 b
1 .3 3
.8 9
b .5 3
.9 9
3 .9 3
Jib
J*8
.3 7
.62
Ji5
Ji7
.3 6
.3 6
1 6 .6 2
1 6 .6 5
S p e c i f i c a t i o n s f o r Food Item s P r ic e d i n 20 L a rg e C i t i e s , 195 7-5 8
HOCRT
"TEST
D e s c r ip t io n
Code
F -1 0 1 .0
F lo u r , g e n e r a l a l l- p u r p o s e ; 5-pound
sack.
( I f n o t a v a i l a b l e , 10-pound
sack.)
F -1 0 6 .0
B i s c u i t m ix, p r e p a r e d f l o u r , c o n t a in in g
a l l i n g r e d ie n t s e x c e p t l i q u i d ;
20 -ou n ce p ack a ge.
F -1 1 0 .0
F- 1 2 0 .0
F -2 0 7 .0
F -2 1 0 .0
R i c e , p o l is h e d , f a n c y , w h o le , lo n g
g r a in in B o sto n , H ouston, L os A n g e le s ,
New Y ork-N orth ern New J e r s e y , P o r t la n d ,
S e a t t l e , San F r a n c is c o , W ashington;
fa n c y , w h o le , s h o r t g r a in i n o t h e r
l a r g e c i t i e s ; 1 6 -o u n c e package o r
n earest s iz e .
J u ly 1958
May 1958
Bread, pan s t y l e , p re p a re d from w h ite
f l o u r ; volum e s e l l i n g s i z e l o a f .
F - 160.0
Soda c r a c k e r s , s a l t e d o r u n s a lt e d ; b e s t
q u a l i t y ; on e-pound p acka ge o r n e a r e s t
s iz e .
F-170.0
V anilla co o k ie s , or wafers without any
f i l l i n g o r coa tin g ; 1 2-l6 -ou n ce bag
o r box in A tlanta and C in cin n a ti,
6 -10-ounce bag or box in oth er la rg e
c itie s .
1 1 -1 6 -o u n c e bag o r b o x in A tla n ta and
C in c in n a t i.
F - 2 0 1 .1
Hamburger, pregrou n d b e e f , c o n t a in in g
from 12% t o 2$% f a t o r s u e t ; o n e pound,
F -2 1 8 .0
V ea l c u t l e t s , c u t from shank h a l f o f
l e g ; U .S . C h oice g r a d e ; on e pound.
U .S . Good grade cubed v e a l c u t l e t s i n
H ouston o n l y .
June 1957
O c t . 1958
Pork c h o p s , c u t from c e n t e r o f l o i n s ;
one pound.
N o. 1 gra d e *
F -22ii.O
B acon , s l i c e d and p a ck a ge d , r in d o f f ;
Standard Grade A; o n e-p ou n d p ackage
( i f n o t a v a i l a b l e , two h a lf-p o u n d
p a c k a g e s ).
F - 2 2 7 .0
Ham, w h o le , sk in n e d , smoked, t e n d e r iz e d ,
w e igh in g betw een 10 and 16 pou n ds.
( I f w h ole hams a r e n o t a v a i l a b l e ,
shank h a l f p r i c e d . ) P a c k e r ’ s b e s t
q u a l i t y ; on e poun d. P r ic e d i n a l l
la r g e c i t i e s except th o s e l i s t e d f o r
p r i c i n g i n F -2 2 8 .0 .
I f F -2 2 7 .0 i s n o t a v a i l a b l e , F -2 2 8 .0
i s p r ic e d .
F -2 2 8 .0
May 1957
Round s t e a k , c u t from h in d q u a r t e r b e
tween rump and h e e l r o a s t o r h in d
shank; t o p o r f u l l c u t ; b o n e -in (b o n e
l e s s i f b o n e -in i s n o t a v a i l a b l e ) ;
U .S . C h oice g r a d e ; one pound. (Baby
b e e f p r i c e d in H o u sto n .)
U .S . Good g ra d e i f U .S . C h o ice i s n o t
a v a i l a b l e . I f U .S . Good a l s o n o t
a v a i l a b l e , U .S . Com m ercial o r U .S .
S tan d ard.
J u ly 1958
Jan . 1958
N ov. 1958
C om f l a k e s ; p r e p a re d ( r e a d y - t o - e a t )
b r e a k fa s t c e r e a l , made from c o m ,
f la v o r e d w ith su g a r and s a l t and
p r o c e s s e d i n t o f l a k e s ; 8 -o u n c e package
i n A t la n t a , B o s to n , H ouston, Kansas
C i t y , Los A n g e le s , New Y ork,and
W ashington; H -1 2 -o u n c e pack a ges in
o th e r la r g e c i t i e s .
F -1 5 0 .0
June 1957
R ib r o a s t ; r o a s t c u t from r i b s e c t io n o f
fo r e q u a r t e r be h in d c h u ck , b e f o r e l o i n
and above p l a t e , 7 - in c h ; b o n e - in ; U .S .
C h o ic e g r a d e ; on e pound.
(Baby b e e f
p r i c e d in H o u s to n .)
F -2 1 5 .0
F -2 2 0 .0
F -1 3 0 .0
of
Change
Chuck r o a s t ; b la d e p o t r o a s t c u t from
upp er p a r t o f s h o u ld e r b e f o r e r i b
r o a s t and b e h in d n e c k ; b a n e -in ; U .S .
C h o ice g r a d e ; on e poun d.
(Baby b e e f
p r i c e d i n H o u s to n .)
U .S . Good g rad e i f U .S . C h o ic e i s n o t
a v a i l a b l e . I f U .S . Good a l s o n o t
a v a i l a b l e , U .S . O o n a e r c ia l o r U .S.
S tan d ard.
R o lle d o a t s , e i t h e r "q u ic k c o o k in g " o r
" r e g u l a r " ; 2 0 -o u n ce p a ck a g e .
1 8 -o u n c e p a c k a g e .
l6 -2 0 -o u n c e p a c k a g e .
D e s c r ip t io n
U .S . Good grad e i f U .S . C h o ic e i s n o t
a v a i l a b l e . I f U .S . Good a l s o n o t
a v a i l a b l e , U .S . S tan d ard, o r U .S.
Com m ercial.
B o s to n , p r i c e o n l y b o n e l e s s .
C om m eal, w h ite o r y e llo w ; b e s t
q u a l i t y ; volum e s e l l i n g p acka ge up t o
2 1 -o u n c e s .
( 3 2 - t o UO-ounce package
o r bag i n W ashington; on e-pound bulk
o r 5-pound bag i n A t l a n t a .)
E ith e r " r e g u la r " o r "q u ic k c o o k i n g ."
P h ila d e lp h ia d e le t e d from s h o r t
g r a in and added t o lo n g g r a in l i s t
o f c it ie s .
F -1 2 6 .0
Code
of
Change
33
May 1958
Ham, w h o le , smoked, r e a d y - t o - e a t ,
w e ig h in g between 10 and 16 pou n ds,
alw ays b e a r in g t h e d e s c r ip t i o n "r e a d y t o - e a t , " " t e n d e r " o r " f u l l y c o o k e d ."
I f w h ole hams a r e n o t a v a i l a b l e , Shank
h a l f i a p r i c e d . P a ck e r ’ s b e s t q u a lit y ,
o n e pound. P r i c e d in C le v e la n d ,
D e t r o i t , M in n e a p o lis ,a n d S t . L o u is .
I f F -2 2 8 .0 i s n o t a v a i l a b l e , F -2 2 7 .0
ia p r ice d .
"T en d er" d e l e t e d .
F -2 3 0 .0
Lpg o f lam b; h in d l e g o f lam b, s h o r t c u t
( in c lu d e s l e g t o t h e h i p b o n e ) ; U .S .
C h o ice g r a d e ; on e pound.
F -2i*0.0
F r a n k fu rte r s o r w e in e r s , s k i n l e s s
( s y n t h e t ic c a s i n g ) , c o n t a in in g a com bi
n a t io n o f b e e f , p ork and v e a l . May be
p ack a ged . B est q u a l i t y ; on e pound.
June 1957
F e b . 1957
May 1958
O c t . 1958
Specifications fo r Food lion s Priced in 20 Large C ities, 1957-58— Continued
Description
Code
F-2i*6.0
F-2*SO.O
Frying chickens, Nee York dressed (only
the feathers renoved); tender-nested
chicken o f either sex, with smooth
tender skin, fle x ib le breastbone
cartilage and undeveloped le g tendons.
Ages approximately 8 to 16 weeks;
weighing 2 j to 3 1/3 pounds. Grade A
o r best quality. Priced in Boston,
New York-North earn Hew Jersey,
Philadelphia,and San Francisco.
F-251.0
Frying chickens, ready-to-eat (dressed
and drawn). Otherwise the description
i s the same as fo r F-250.0. Priced
in a l l large c i t i e s .
F-260.0
Ocean perch, prepackaged frosen f i l l e t s ;
also known as ro se fish , sea perch, red
perch o r redflsh . Good merchantable
condition. Cellophane package or
fix e d weight box. One pound. ( I f one
pound i s not available, the nearest
size in the 12-16-ounce range.) Priced
in a ll large c it ie s except Boston,
Los Angeles, Portland,and Seattle.
Box o r fix e d weight o f one poind. (If
one pound i s not available, p rice
nearest size box o r cellophane
package under one pound.^ •
Salmon, fresh or frozen, steak or s lic e ;
King (Chinook) salmon only; good
quality; one pound. Priced in
Los Angeles, Portland,and Seattle.
F-271.0
Halibut, fresh or frozen, steak or s lic e ;
good quality; one pomd. Priced in
Los Angeles and Portland.
P-272.0
Haddock, fresh , f i l l e t s ; good quality;
one pound. Priced in Boston.
F-281.0
Sea trou t, fresh, dressed. May be
spotted, gray (weakfish) or white.
Good quality; one pound.
Priced in Houston.
F-290.0
Salmon, pink, canned, also known as
Alaska Pink o r Humpback salmon. One
pound t a ll cylin drical can.
F-29U.O
Tma fis h , canned, fancy lig h t meat,
packed in o i l . Solid pack, 7-ounce
can in Baltimore, Boston,and New YorkNorthern Hew Jersey. Chunk sty le,
6-6 l/2-ounce can in a ll other large
c it ie s .
F-306.0
Milk, fresh , flu id , pasteurised,
homogenised, Vitamin D added, sold
in stores. Lowest butterfat content
over 3.25 percent. Quart o r h a lfgallon, carton or b o ttle . Priced in
a ll large c it ie s except Baltimore.
F-308.0
Milk, fresh, flu id , pasteurized, nonbomogenized, without Vitamin D, sold
in stores. Lowest butterfat content
over 3*25 percent. Quart or h a lfgallon, carton or b o ttle . Priced
In Baltimore.
F-315.0
Milk, fresh , flu id , pasteurised, homo
genized, Vitamin D added, delivered
to homes. Lowest butterfat content
over 3.25 percent. Quart o r h a lfgallon, carton o r b o ttle . Priced in
a ll large c it ie s except Baltimore.
F-317.0
Milk, fresh, flu id , pasteurised, nonhomogenised, without Vitamin D,
delivered to homes. Lowest butterfat
content over 3.25 percent. Quart or
h a lf-g a llon , carton or b ottle . Priced
in Baltimore.
F-320.0
Ice eream, pre-packed bulk, vanilla or
ohooolate flavored; p in t. ( I f bulk
not available, brick ic e cream).
F-330.0
Butter, salted, creamery, 92 score ( i f
92 score not available, 93 soore: i f
93 soore not available, 90 sco re ).
Any type o f one-pound package.
P-3i*0#0
Cheese, American processed, pasteurized,
prepared by nixing one or more ind i
vidual Cheddars. May contain added
s a lt, water and colorin g. One pound,
pieced or slic e d , either prepackaged
or cut from a larger lo a f , or
two-pomd package.
June 1957
Sept. 1958
May 1958
May 1958
One-half pound package in Boston*
One-half pound package in Boston and
Atlanta.
Sols, fresh or frozen f i l l e t s ; same type
packages as F-260.0 fo r frozen; one
pound. Priced in San Francisco and
Seattle.
“issr
of
Change
Aug. 1957
Cod, prepackage frozen f i l l e t s ; good
merchantable condition; fix ed weight
box, one poixid or nearest siz e in
12-16-ounce range. Priced in Boston.
F-270.0
Description
F-280.0
Haddock, prepackaged frozen f i l l e t s .
Good merchantable condition. Same size
and type o f package as F-260.0. Priced
in a l l large c i t i e s except Boston,
Houston, Los Angeles, Portland, San
Francisco,and S eattle.
Same change in siz e and type o f package
as F-260.0.
F-262.0
Code
Luncheon neat, canned. Contains pork in
s o lid pack. May contain snail per
centage o f b e e f. Meat i s either
ground or chopped and spices are added.
Ready-to-eat; U.S. Inspected; 12-ounce
t in .
Priced only in Boston, Hew YorkNorthern Hew Jersey,and Philadelphia.
Priced only in Hew York-Northern Hew
Jersey,and Philadelphia.
Priced only in Hew York-Northern
New Jersey.
F-261.0
Date
of
Change
F-380.0
34
Milk, evaporated, unsweetened; may or
may not be irradiated; 1U 1/2-ounce can.
Aug. 1958
Dee. 1958
Specifications fo r Food Item Priced in 20 Large C ities, 1957-58—Continued
Code
Description
7-li01.1
Strawberries, frozsa, S liced, peeked in
sugar; Grade A o r Fancy; 10-ounce
fib e r container or nearest available
s iz e .
Sliced or halves.
F-U03.0
bate
of
Change
Code
Description
F-U28.0
Watermelons, larg e, rip e, whole or cut
p ieces, o f uniformly good color and
in good merchantable condition; one
pomd. Priced in June, July, August.
F-lihO.O
Potatoes, white or "Irish ", a ll
v a rieties; U.S. No. 1 grade; volume
sellin g unit.
Mar. 1958
Orange ju ic e , frozen, 1 to 3 concen
tra tion ; Grade A or Fancy; 6-ounce can.
Bed skinned white potatoes acceptable.
F-lilO.l
F-l(13.0
Peas, green, frozen; Grade A or Fancy;
10-ounce fib e r container or nearest
size .
Beans, green, frozen, cut. ( I f not
available, French s ty le ); Grade A or
Fancy; 10-om ee fib e r container or
nearest siz e .
9-ounce container or nearest siz e .
Cut or French sty le.
F-U20.0
Bananas, yellow; f i r s t quality; one
pound.
F-U22.0
Oranges; C alifornia, Florida or Texas;
a l l v a rie tie s; nay be seedless; U.S.
No. 1 grade; siz e : 176 to 220 in a
standard box; one dozen.
Volume sellin g orange from any State;
a l l v a rieties; may be seedless.
Volume sellin g orange from any State;
a l l v arieties except Temple and King.
F-U23.0
Grapefruit; freeh; the volume se llin g
pink or white; may be seeded or seed
le s s ; U.S. No. 1 grade; each. Priced
November througi May.
F-U25.0
Peaches, freestone, fresh, white or
yellow flesh in good merchantable
condition, fu lly ripened having no
basic green co lo r. Varieties are
usually ELbertas, J.C. Hale, Havens
Family and Belle o f Georgia. One
pound. Priced in July, August,
September.
F-U27.0
May 1958
F-iiid.O
Sweet potatoes, a ll v a rieties; U.S.
No. 1 grade; volume sellin g unit.
F-Uhh.O
Onions, common yellow, dry, cooking,
globe type; a ll v a rieties; U.S. Ho. 1
grade; approximately 2 inches in
diameter; one pound.
F-UU7.0
Carrots, bunched or topped, a ll varie
t ie s ; U.S. No. 1 grade; one bunch or
one pouad. Priced in Los Angeles
and San Francisco.
F-U18.O
Carrots, topped, a l l v a rie tie s; U.S.
No. 1 ; in cellophane or p liofilm bag;
one pound. Priced in a l l large c it ie s
except Los Angeles and San Francisco.
F-U50.0
Lettuce, head, a ll v a rieties; U.S. No. 1;
size 60 i f packed by the crate; size
30 i f packed by the carton; one head.
F-U52.0
Celery, freeh, green, known as "Pascal
celery "; U.S. No. 1 ; one pound.
T-hSh.O
Cabbage, Danish, domestic or pointed
type, with standard trim; U.S. No. 1;
one pound.
F-i(56.0
Tomatoes, fresh , firm, glossy, fr e e from
deep grooves; U.S. No. 1 or best
quality; in cartons or lo o se ; one
pound.
F-U58.0
Beans, fresh , green, snap, string or
s t r in g le s s , a l l v a r ie t ie s ; U.S. No. 1;
one pound.
F-U60.0
Orange ju ic e , sin gle strength; Grade A
or Fancy; 46-otnce can.
F-U63.O
Peaches, yellow d in g , halves, in heavy
syrup; Choice grade; No. 2§ can.
F-U65.1
Pineapple, Hawaiian, s lic e d ,in extra
heavy syrup; Grade A or Fancy;
No. 2 oan.
F-I169.I
Fruit oock ta il, prepared from peaches,
pears, pineapple, seedless grapes and
maraschino-type or natural cherries,
packed in heavy syrup; Grade A or
Fancy; No. 303 can.
Strawberries, fresh , o f good uniform
c o lo r, with the caps firm ly attached
to the fr u it ; o f uniformly good quality,
and no signs o f decay; one-pint basket
( i f not available, quart basket).
Priced in A p ril, May, June.
Grapes, Thomson seedless, pale yellow,
green or. white thin skinned seedless
grapes, in large compact bunches, with
the fr u it finnOLy attached to the stems;
in good merchantable condition, and no
sign o f decay; one pound. Priced
July through November.
Oct. 1958
Aug. 1958
Lemons; a l l v a rieties; U.S. No. 1 grade;
one pound.
F-i(2li.O
F-U26.0
Jan. 1958
June 1958
Apples, fresh , all-purpose, nature but
not overripe; U.S. Ho. 1 or U.S. Fancy;
nedlua size (163 to 100 to the box);
prepackaged or bulk; one pound.
F-U21.0
Date
of
Change
I f No. 303 can i s not available,
No. 300 can i s priced.
35
July 1958
S p e c ific a tio n s f o r Food Items P riced in 20 Large C it ie s , 1957-58— Continued
Description
Code
F-ii70.0
Date
of
Change
Code
F -511.0
P ick le s , cucumber p ic k le s , s li c e d c r o s s w ise (sometimes c a lle d "Bread and
B utter P ick le s " o r "Q u ick ie s "); fre s h
packed green cucumbers, canned with a
m ild ly spiced and sweetened s o lu tio n .
1 5-1 6 -ounces ( i f not a v a ila b le ,
nearest sm aller s i z e ) .
F-515.0
Catsup, tomato p roduct, sometimes c a lle d
"ketchup"; Grade A o r Fancy; lU-ounce
b o t t le .
F-521.0
Coffee, ground, roasted; a ir-tig h t can;
one pound.
w h ite; Grade A o r Fancy; No. 303 can.
Peas, sweet o r sugar; Grade A o r Fancy
(to p q u a lit y ); any s ie v e s iz e ;
N o. 303 can.
F-U75.1
A) Tomatoes, small and la r g e p ie c e s ,
with a maximum o f 50 percent liq u id ;
standard grade (Grade C ); No. 303 can.
( I f n ot a v a ila b le , No. 2 ca n ). P riced
a l l la rg e c i t i e s except Los Angeles,
P ortland, San Francisco,and S e a ttle .
B) No. 2£ can in Los A ngeles, Portland,
San Francisco,and S e a ttle .
Whole o r s o lid pack, with a maximum
o f U2 percen t li q u id ; extra standard
(Grade B o r c h o ic e ). P riced in
West Coast c i t i e s (s e e B ).
F-U79.0
F-U80.0
June 1957
Baby fo o d s; strain ed f r u i t s , vegetables
o r meat and vegetab le m ixtures;
li 1 /2 -5 -ou n ce j a r o r can. ( I f not
a v a ila b le , the next sm aller s i z e .)
U 1 /2 -5 -ou n ce o n l y .
F-522.0
C o ffee, whole bean o r ground, roa sted ;
cardboard o r paper bag; one pound.
A ll la r g e c i t i e s except San Francisco
and S e a t t le . P riced o n ly in chain
sto re s and independent supermarkets.
F-52U.1
Tea bags, orange pekoe and pekoe,
g e n e ra lly known as black t e a ; package
o f 16 bags.
F-526.0
Cola drink, c o la -fla v o r e d , carbonated
beverages, carton o f 6 b o tt le s o r cans,
6-10-ounces s iz e .
D iscontinued.
F-526.1
F -li90.0
F -li91.0
F -502.0
F-505.O
F -510.0
Mar, 1958
Great Northern beans, dry, w h ite,
packaged o r bulk; No. 1 ch o ic e , hand
p ick ed ; one-pound package ( i f not
a v a ila b le , nearest package s iz e o r
b u lk ). P riced In a l l la r g e c i t i e s
except th ose in which F-U90.0 i s
p r ic e d .
F -530.1
Shortening, processed from hydrogenated
vegetable o i l s ; 3-pound con ta in er.
F-532.0
Margarine, v eg etab le, c o lo r e d ; one-pound
ca rton . P riced in a l l la rg e c i t i e s
except M inneapolis-St. Paul.
F -533.0
Margarine, un colored; one-pound ca rton .
P riced in M inneapolis.
F-537.0
Lard, pure, steam rendered, open k e t t le
rendered, o r l e a f ; carton o r bulk;
one pound ( i f n ot a v a ila b le , nearest
s iz e ).
F-5b0.0
Salad d ressin g , cooked; p in t j a r .
F-5k5.0
Peanut b a t t e r , prepared from U.S. No. 1
peanuts with s a lt added. May be
homogenized and contain hydrogenated
peanut o i l . 1 2-l6 -ou n ce j a r o r tum
b le r ( i f n ot a v a ila b le , nearest s i z e ) .
Soup, tomato or cream o f tomato, con
densed; 10 l /2 - l l - o u n c e can.
Beans with pork, canned d ried beans with
pork, known as "baked beans", packed
in tomato sauce. I f beans with pork
i n tomato sauce are not a v a ila b le ,
New Ehgland s t y le beans with pork.
Best q u a lity ; 15-18-ounce can o r ja r
( i f n o t a v a ila b le , nearest s i z e ) .
Ju ly 1958
Jar o r p la in tum bler.
( I f 1 2-l6 -ou n ce n ot a v a ila b le , nearest
sm aller s i z e ) .
P ic k le s , sm all, sweet, cucumber p ic k le s ,
may be c a lle d sweet midget p ic k le s ;
Grade A o r Fancy; 6-12-ounce ja r ( i f
n ot a v a ila b le , th e nearest s i z e ) .
Cola drink, two brands o f cola-flavored,
carbonated beverages; carton o f 6 or
12 bottles or cans, 6-12-ounce siz e.
Unchilled ( i f unchilled not available,
c h ille d ).
Navy beans, dry, w h ite, packaged o r bulk;
No. 1 ch o ic e , hand p icked ; one-pound
package ( i f n ot a v a ila b le , nearest
package s iz e o r b u lk ). P riced in
Boston, Cleveland, Houston, Los
A ngeles, New York, Pittsburgh,
P ortland , San Francisco,and S e a ttle .
15-18-ounce can o r ja r o n ly .
Dec. 1958
Ju ly 1958
Prunes, d ried : extra la rg e or la r g e
(53 o r l e s s ) ; carton o r cellophane
package; one-pound package ( i f not
a v a ila b le , two pounds).
May be ten d erized .
Date
of
Change
Corn, sugar, cream sty le , yellow or
F-U73.0
D escription
F-550.1
36
Sugar, w hite granulated cane o r beet
sugar; paper bag ( i f n o t a v a ila b le ,
carton o r d o t h b a g ); 5 pounds.
Aug. 1957
Aug. 1957
S ept. 1957
June 1957
J u ly 1958
S p e c ific a tio n s f o r Food Items P riced in 20 Large C it ie s , 1957-58—.Continued
Code
D escription
F-555.0
Corn syrup, golden, containing a t le a s t
90 p ercent com syrup, may contain up
t o 10 percen t o f cane o r maple sugar
syrup; 2l+-ounce (net weight) b o t t le
o r can ( i f n ot a v a ila b le , next sm aller
s iz e ).
F-560.0
Date
of
Change
Code
F-570.0
July 1958
37
Date
of
Chanae
Chocolate bar, p lain m ilk ch o co la te ;
1-ounce bar o r nearest a v a ila b le s iz e .
Nearest a v a ila b le small s iz e .
F-580.0
Eggs, s t r i c t l y fre s h , white o r brown
s h e ll; Grade A, Large; one dozen.
Citywide d e via tio n : Grade AA in
Portland, San Francisco,and S e a ttle .
F-590.0
G elatin D essert, fla v o re d , powder;
3-It-ounce package.
Grape j e l l y , made from f i l t e r e d and
strain ed grape j u i c e ; Grade A o r
Fancy; 10-l6»oun ce ja r o r tumbler
( i f n ot a v a ila b le , nearest s i z e ) .
1 0-l6 -ou n ce ja r o r tumbler on ly .
D escription
May 1957
☆ U. S. GOVERNMENT PRINTING OFFICE: 1959 O - 506398
@FedFRASER