On 19 August 1862 the Irish Times markets report included this:
Athlone Market, August 16th. The following are the rates: oats 14s to 14s 6d per barrel; hay per ton 26s to 33s; straw 1s 7d to 1s 9d per cwt; potatoes 4d to 5d per stone; beef 7d to 8d per lb; mutton 6d to 8d; veal 5d to 7d do; lamb 6s 0d to 8s per qr; geese each 1s 6d to 2s 0d per pair [no, I don’t understand it either]; ducks 1s 2d to 1s 6d; fowls 1s 0d to 1s 6d; butter 8d to 9d per lb; eggs 6d to 7d per dozen; bacon (Irish) 7d to 9d per lb; American 5d to 6d.
Fish rather scarce: trout 6d per lb; pike 2d per lb; bream 1s per dozen; perch 1s per doz; eels 2s to 4s per dozen.
The weather during the past week has been, on the whole, favourable to the growing crops which look very well in this neighbourhood. Potatoes, especially, are an excellent and abundant crop.
Being anxious to increase the economic benefits of inland waterways, I determined to make a fish stew, using only freshwater fish. Accordingly, I emailed Inland Fisheries Ireland [IFI] to ask where I could buy a selection of freshwater fish. Answer came there none, which made me wonder why the state paid IFI almost €28.5 million in 2014 (the latest year for which accounts are available). If fishing isn’t producing food, then the maggots are being drowned for entertainment, as foxes are hunted for sport, and I don’t see why the state should subsidise it (or, of course, other recreational activities like football, small farming or Irish Rail).
Anyway, thanks to the virtues of private enterprise and the wonders of free trade, I was able to produce a stew using trout, pike, carp, zander, smoked eel and crayfish. But what a pity that it would have been so much easier a hundred and fifty years ago.
By the way, if you’re wondering why American bacon was on sale in Athlone, and cheaper than Irish bacon, Andy Bielenberg explains in Ireland and the Industrial Revolution: the impact of the industrial revolution on Irish industry 1801–1922 Routledge, London 2009 that
While most Irish bacon was exported to Great Britain, to sustain this trade Ireland increasingly consumed cheaper American bacon in the second half of the nineteenth century.