Daisy's Butchers
18 year old Human construction, medium sized
Location: Hornstead Town
Owned by: Daisy Babcock
Oiled canvas is pulled tight over a sturdy wooden frame. The dwelling also serves as a Butchers.
Occupants
Name | Role | Age | Gender | Race | Description |
---|---|---|---|---|---|
Carl Diggleblower | 9 | Male | Human | He is a human child with grey eyes, scruffy light-brown hair, and light brown skin. | |
Daisy Babcock | Butcher | 38 | Female | Human | She is an adult human with blue eyes, long flowing light-brown hair, and light brown skin. |
Jesse Babcock | Housekeeper | 37 | Male | Human | He is an adult human with amber eyes, balding dyed blond hair, a clean shaven face, and light brown skin. |
Richeman Diggleblower | 11 | Male | Human | He is a human child with blue eyes, a blond quiff, and light pink skin. | |
Ronilda Diggleblower | 6 | Female | Human | She is a human child with brown eyes, brown hair in braids, and medium brown skin. | |
Stuart Babcock | 2 | Male | Human | He is an infant human with blue eyes, scruffy light-brown hair, and light brown skin. |
Family Tree
- Daisy Babcock nee Piper (♀/38) + Jesse Babcock (♂/37/Daisy's husband)
- Richeman Diggleblower (♂/11/Daisy's son)
- Carl Diggleblower (♂/9/Daisy's son)
- Ronilda Diggleblower (♀/6/Daisy's daughter)
- Stuart Babcock (♂/2/Daisy's son)
Items for sale
At this location, items are priced between 94% and 115% of their base value.
Available | Price | Value | Item | Description | Weight |
---|---|---|---|---|---|
2 | 9 sp 9 cp | 9 sp | A Whole Duck | Plucked and gutted, this plump bird is ready to be cooked. | 2 lbs. |
2 | 2 gp 2 sp | 2 gp | A Whole Goose | Plucked and gutted, this substantial bird is ready to be cooked. | 5 lbs. |
1 | 2 sp | 2 sp | A Whole Hare | Skinned and gutted, this hare is ready to be cooked. | 3 lbs. |
1 | 6 cp | 5 cp | A Whole Quail | Plucked and gutted, this little bird is ready to be cooked. | ⅛ lb. |
5 | 1 sp 1 cp | 1 sp | A Whole Rabbit | Skinned and gutted, this rabbit is ready to be cooked. | 1 lb. |
3 | 1 sp 1 cp | 1 sp | Chicken's Spleen | The Spleen has been carefully removed and are being sold as a delicacy. | |
2 | 5 cp | 4 cp | Duck Back | What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock. | ¼ lb. |
4 | 2 sp 3 cp | 2 sp | Duck Breast | A premium cut of duck. Sold with the skin on. | ¼ lb. |
4 | 2 sp | 2 sp | Duck Leg | A premium cut of duck, on the bone. | ¼ lb. |
1 | 5 cp | 4 cp | Duck Neck | There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. | ¹⁄₁₆ lb. |
4 | 7 cp | 6 cp | Duck Wings | All three wing parts. Little more than a snack. You'll need at least 6 of these before you call it a meal. | ³⁄₁₆ lb. |
2 | 3 sp 8 cp | 4 sp | Goose Breast | A premium cut of goose. Sold with the skin on. | ½ lb. |
1 | 4 sp 6 cp | 4 sp | Goose Leg | A premium cut of goose, on the bone. | ½ lb. |
1 | 9 cp | 8 cp | Goose Neck | There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. | ³⁄₁₆ lb. |
1 | 8 cp | 8 cp | Grouse Back | What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock. | ½ lb. |
2 | 4 sp 2 cp | 4 sp | Grouse Breast | A premium cut of goose. Sold with the skin on. | ½ lb. |
2 | 3 sp 9 cp | 4 sp | Grouse Leg | A premium cut of grouse, on the bone. | ½ lb. |
1 | 9 cp | 8 cp | Grouse Neck | There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. | ³⁄₁₆ lb. |
1 | 9 cp | 8 cp | Grouse Wings | All three wing parts. 24 inches long. | ¼ lb. |
4 | 7 sp 5 cp | 7 sp | Jerky | Salted, dried, and chewy. The traveler's choice. Will last a year. | 1 lb. |
2 | 2 cp | 2 cp | Pheasant Back | What's left after you remove wings, breast and legs - this cut is low on meat, but high on fat and bone marrow. Good for making stock. | ¼ lb. |
1 | 1 sp 1 cp | 1 sp | Pheasant Drumstick | A premium cut of pheasant, with the foot attached. | ¼ lb. |
2 | 3 cp | 2 cp | Pheasant Neck | There isn't much meat on a neck, it is all bones, skin and stringy bits. Most often boiled for soups. | ¹⁄₁₆ lb. |
1 | 1 sp 1 cp | 1 sp | Pheasant Thigh | A premium cut of pheasant, on the bone. | ¼ lb. |
4 | 3 cp | 3 cp | Pheasant Wings | All three wing parts. 28 inches long. | ⁵⁄₁₆ lb. |
5 | 4 sp 9 cp | 5 sp | Rations (1 day) | Rations consist of dry foods suitable for extended travel, including jerky, dried fruit, hardtack, and nuts. | 2 lbs. |
Note
- Butchers can be hired to kill a live animal or prepare a carcass, but the cost will usually exceed the price of buying the same meat from them directly. They will buy game stock at a roughly half the price that they sell the butchered product, but only if their stock is low. They wont buy livestock from a walk in.