flips and gasmeters
laurence.horn at YALE.EDU
Sat Mar 10 14:09:12 UTC 2001
At 5:21 PM -0500 3/8/01, Douglas G. Wilson wrote:
>>... in the 1930s a man would work 12 hours of hard labor for a dollar
>I think it's possible to exaggerate the effects of inflation. No doubt one
>could eat lunch for a dime in 1940, just as one can for a dollar now. But
>one might have expected to pay more like 50 cents for a middle-class
>restaurant lunch then (compared with perhaps roughly ten-twenty times that
>much now) -- as in this menu from Buffalo, 1940:
>The prices look different from modern ones by a factor of about 10-15 ...
>maybe 20 if this was a fancier place. OK, even taking factor twenty ...
Great menu. I could go for that Table d'Hote Dinner--starting with
the cherrystone clams and navy bean soup and then moving on to
perhaps the roast Long Island duckling with cherries, or if I was
feeling particularly flush and thought I could afford the surcharge,
the whole broiled lobster with drawn butter, followed by Pfeiffer's
famous salad bowl and dessert (wonder if I have room for that old
fashioned peach shortcake?) and coffee--for $1.00. Or $1.10 if I
splurged on the lobster. Sigh.
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