REPORTS OF STORAGE HOLDINGS. 
STORAGE REPORTS OF THE BUREAU OF MARKETS. 
The reports of the Bureau of Markets of the United States De- 
partment of Agriculture showing the storage holdings of food- 
stuffs have so far been limited almost entirely to showing the hold- 
ings of certain commodities in cold storage. The only exceptions 
are data showing the quantities of cured beef, dry salt pork, sweet 
pickled pork either cured or in the process of curing, and lard. It 
was realized in the beginning that in order to make the information 
of the most value it should include all of the cold-storage holdings 
of each article throughout the United States. This would give the 
dealer actual knowledge of the quantity that was stored and a more 
complete history of its movement. 
BEGINNING AND GROWTH OF THE WORK. 
The work was begun in October, 1914, by making preparations 
for reports covering the holdings of apples in cold storage. The 
reports for the first two seasons covered the period from December 
1 to June 1, inclusive, thus showing the movement from storage only. 
Since that time they have begun with a report on October 15. Semi- 
monthly reports are issued until December 1, as the apples are being 
placed in cold storage at that time and the movement is much more 
rapid than later. 
On August 1, 1916, the Bureau of Markets began reporting the 
cold-storage holdings of creamery butter and case eggs. American 
cheese was added to the list of commodities on September 1 of that 
year, and on December 1, 1916, the work was extended to include 
reports on seven varieties of meat products: Frozen beef, frozen 
pork, frozen lamb and mutton, dry salt pork, sweet pickled pork, 
cured beef, and lard. 
On May 1, 1917, the first reports showing the stocks of frozen eggs 
and frozen poultry were issued. The poultry was divided into four 
classes : Broilers, roasters, fowls, and turkeys. All other poultry, 
including the poultr}^ that the warehousemen were unable to classify, 
was reported under the head of miscellaneous frozen poultry. Pack- 
ing-stock butter was added to the list on September 1, 1917. On Octo- 
ber 15, 1917, the first report showing holdings of frozen fish, cured 
herring, and mild-cured salmon was issued. The report covers 22 
varieties of frozen fish, and other varieties are grouped under the 
heading of miscellaneous frozen fish. The following are the different 
classifications : 
Bluefish. 
Butterfisli. 
Ciscoes. 
Cod, hake, pollack, haddock. 
Croakers. 
Halibut. 
Herring (including 
backs, etc.) 
Herring, cured. 
Lake trout. 
ale wives, blue- 
