AEav, 1929J Demand for Vegetables and Poultry 



17 



On the whole the prospects are good for the development of more 

 commercial gardens. There are sections of the White Mountain hotel 

 district which are heing well cared for hy local growers, and there it 

 would be unwise for other men to start in the business. In those sec- 

 tions which are still largely dependent on Boston for their vegetable sup- 

 plies, oi)ortunities exist for a limited number of local growers. This 

 does not mean that everyone who tries vegetable gardening will be suc- 

 cessful. The hotel demand is very exacting and requires a high degree 

 of specialization in production as well as marketing. 



Because the hotels are open for a short time and the demand for food 

 is so dependent on the weather, there may be times when kjcal growers 

 will have a surplus of vegetables. There is always the possibility of sup- 

 plying nearby New Hampshire cities which are within trucking dis- 

 tance as the previous survey (See N. H. Station Bulletin No. 222) 

 showed large amounts were being purchased from more distant sources 

 during the same period. 



The numerous summer residents of New Hampshire provide splendid 

 markets for those who wish to sell on a retail basis. This type of market 

 is supplied best l)y local men when a definite route is covered daily or 

 at regular intervals. At such times, it is also possible to sell a variety 

 of farm products. Many instances were found where local men are 

 taking advantage of such opportunities. 



DEMAND FOR POULTRY PRODUCTS 



Eggs 



A general impression of the volume of eggs required by the White 

 Mountain hotels visited is given in Table 4. These amounts include 

 all classes of eggs used by each hotel during a week when running at 



Table 4 — Eggs: Maximum amounts used in a ueek and prices paid by ten White 

 Mountain hotels. 



*Boston Produce Market News: Top price, nearby hennery, brown extras. 



full capacity. Eggs of the best quality were required for frying, poach- 

 ing and boiling, and those of a lower grade were used for baking and 

 for other cooking purposes. 



