6 UNIV. OF N. H. AGR. EXPERIMENT STATION [Bulletin 250 



year around from the corner grocery store — the peck was the most popular 

 measure — even when a good storage is contained in the house. Only 24 

 per cent of the consumers obtained their supplies direct from the farmer; 

 40 per cent bought from the chain stores and 36 per cent from other 

 grocers. Nineteen per cent purchased regularly from the same farmer, 32 

 per cent from the same chain store, and 27 per cent regularly from other 

 grocers. 



Consumption of potatoes varies with the income and nationality of the 

 family. Families of Irish and German antecedents, and with larger in- 

 comes, consmned less. Families of French extraction, however, con- 

 sumed more as the income increased. The average yearly consumption of 

 the German families of low income in Manchester was 4.35 bushels, and 

 with a higher income, 2.91 bushels. The average yearh' consumption of 

 all persons included in the survey was 3.26 bushels. Seventy-five per 

 cent asserted that increased prices had no effect on the volume of potatoes 

 used ; the others were guided by the price. 



Whether the source of the potatoes is in New Hampshire or Maine is an 

 indifferent matter to 62 per cent of the housewives; 11 per cent preferred 

 Maine grown potatoes, and 27 per cent preferred the New Hampshire 

 product. Very similar reasons were given for the preference of potatoes 

 from both sources. {Purnell Fund.) 



WHITE MOUNTAIN HOTEL MARKETS 



Opportunity exists for a few market gardeners and poultrymen in 

 northern New Hampshire to supply the summer demand of White Moun- 

 tain hotels for fresh vegetables and poultry products, finds E. H. Rinear. 

 Lack of uniformity in the grade of products offered, and lack of a depend- 

 able supply, have forced the hotel stewards to turn to Boston commission 

 merchants for two-thirds of their poultry and vegetable supplies, accord- 

 ing to stewards of ten of the larger hotels which were visited. 



The survey shows the hotel demand to be very exacting, requiring the 

 highest quality during a three-months' period. Vegetables are desired 

 which at least equal the requirements of U. S, No. 1 grade, and in many 

 instances of U. S. Fancy grade. Poultry meat from the heavier breeds is 

 preferred because, with relatively more fiber and less connective tissue, 

 the meat is more tender. White feathered heavy breeds are desired for 

 broilers because the white pin feathers and hair follicles do not detract 

 from the appearance when served. In general, dressed poultry which has 

 been milk fed, freshly killed, dry picked, and uniformly graded to size and 

 quality, will meet the White Mountain hotel demand. 



The preferences of the stewards for white or brown eggs are equally 

 divided. Eggs of the very best quality are desired for frying, poaching 

 and boiling; those of lower grade are used for cooking and baking. To 

 satisfy their discriminating guests the hotels demand eggs which have 

 yolks of uniform color for frying. A slight difference in color leads the 

 guest to believe one is spoiled. At the present time the majority of the 

 hotels are using a brand of eggs from a source outside the state which is 

 giving satisfaction. Local eggs, the stewards complain, are neither 

 candled nor graded. 



Since a large number of the hotels are situated north of the European 

 corn borer quarantine area, many of the stewards are keenly interested in 



