$2,196, or $40,110 accounting for inflation. Today the Average American makes $59,384 or $3,251.24 in 1924. A house cost 3.6 times anual income($7,720), a house today costs 5.96-7 times anual income($354-179-417,700). The cost of food is 3202% higher in 2024 vs 1924.
Keep in mind that the in 1920s only about 1% of homes had indoor plumbing and electric. If they had an indoor bathroom, there was usually only one on the ground floor with no hot water heater. They did not have heat or air conditioning systems. They were warmed by fireplaces and cooled by opening windows. They also had single pane windows and far less insulation. There were no indoor washers and dryers nor refrigerators included. It makes perfect sense that it costs less for far fewer features.
There is a similar quality difference in the food. A lot of it was canned or preserved. Most of it was produced locally, so many foods were only reasonably available. The only strawberries you were eating in January were the ones you jellied and jarred yourself. On average 44 hours a week were spent on food preparation and cleanup. We pay extra for convenience, quality, and availability.
$2,196, or $40,110 accounting for inflation. Today the Average American makes $59,384 or $3,251.24 in 1924. A house cost 3.6 times anual income($7,720), a house today costs 5.96-7 times anual income($354-179-417,700). The cost of food is 3202% higher in 2024 vs 1924.
Keep in mind that the in 1920s only about 1% of homes had indoor plumbing and electric. If they had an indoor bathroom, there was usually only one on the ground floor with no hot water heater. They did not have heat or air conditioning systems. They were warmed by fireplaces and cooled by opening windows. They also had single pane windows and far less insulation. There were no indoor washers and dryers nor refrigerators included. It makes perfect sense that it costs less for far fewer features.
There is a similar quality difference in the food. A lot of it was canned or preserved. Most of it was produced locally, so many foods were only reasonably available. The only strawberries you were eating in January were the ones you jellied and jarred yourself. On average 44 hours a week were spent on food preparation and cleanup. We pay extra for convenience, quality, and availability.