THE RURAL NEW-YORKER 
MAY 3 
28S 
gonustic (ttonoiiuj. 
CONDUCTED BY EMILY MAPLE. 
PEN THOUGHTS FROM EYERY-DAY HOUSE. 
ANNIE L. JACK. 
Fruit in Spring. 
“ Please, more beets!" It is the cry of the 
little ones these days, when the stomach claims 
something as a blood purifier, and it is always 
best to keep on hand a store of sound onions, 
carrots, beets and celery for spring use. I 
think every mother has noticed, at this season 
of the year, how the childreu of her household 
are subject to slight billious attacks, how a 
small cut is hard to heal, and pimples abound. 
There arc not, at least in this climate, the usual 
facilities for exercise and ventilation, hence 
these small disorders appear on the surface of 
the body. Apples in New York are cheap ; it 
is surprising to read the markets and see that 
a barrel cau be bought for two dollars. It is 
wisdom for every household to use this nutri¬ 
tious fruit as freely as bread, and while pleas¬ 
anter to take than drugs, the constant use of 
apples by children is often a preventive of doc¬ 
tors’ bills. 
Fruits, raw or cooked, contain 6ugar in large 
proportion and possess those very necessary 
ingredients in the structure of the body—phos¬ 
phorus and sulphur. So, it is plain to be 
seen that the child who has access to the apple 
barrel will not need so much the “ brimstone aud 
treacle,” or other blood purifier that was once 
deemed necessary every spring. Of all fruits 
the apple is most easily digested when prop¬ 
erly masticated, aud the person who for his 
sujjper partakes of bread and baked apples, 
will furnish more healthy nutriment to his 
system thau if bo had chosen broiled steak. 
The use of all kiuds of fruit is conceded as 
valuable in their action on the blood, in scrofu¬ 
lous and scorbutic habits, and it is to be hoped 
the day is past when a farmer’s home will be 
considered complete without its wealth of fruit, 
more valuable than gold. 
HINTS FOR THE HOUSEKEEPER. 
MARY BEAL MC'LOUTH. 
When “Harvest apples” are two-thirds 
grown, and before the seeds ripen, cut them up 
and core. Cook with the skin on a few min¬ 
utes, over a quick fire. We consider this a rich 
treat- 
Fruit of any kind has a much better flavor if 
the sugar be added before eooking it. Small 
fruits are good dried, if sugar is added aud the 
fruit scalded; then skim out the berries, boil 
the liquor down aud pour over. Soak a half 
hour id cold water before cooking for the table. 
You can make of an old caudle mold a punch 
for taking out the cores of appies for baking. 
File it in two in the middle and sharpen the 
small end of the upper half. 
Graham flour must be kept bug-tight, or, be¬ 
fore you are aware, it will be full ot webs and 
worms. A butter tub is very safe and con¬ 
venient to store it in. Have a tight-fitting 
cover, hoops tacked on and the outside paiuted. 
Have a tin pail made with a cover to keep 
your bread in. The diameter should bo the 
same as that of your bread-tins ; the same size 
at top as at the bottom, and sixteen inches 
high. It can stand on the floor in the pantry, 
and so save many steps down cellar. Bread 
and cake will keep moist, and do not mold as 
soon as they would iu stone. 
Gem irons should be greased and smoking 
hot when bread, biscuit or #ake dough is put in. 
We, as a family, prefer cracked wheat to 
oatmeal. Sift, aud put the coarest over the 
fire in a large amount of cold water. Cook 
two hours, salt, aud stir in the remainder. Do 
not make it t-s thick as meal mush. Eat warm 
with sugar, or if cold, a sirup mude of sugar. 
Mush of any kind is nicest taken out in bowls, 
and covered with a plate to prevent the surfaee 
from getting dry. 
Buttermilk is best, and sour milk the next 
best for freshening beef, pork or fish, aud will 
preserve beef for several hours. I soak salt 
fish eighteen hours in buttermilk, with perhaps 
one quart of water; change every six hours; 
then rinse, dip in flour and fry in as little 
grease as possible, until well cooked through 
aud very brown. Many cooks swim fish in 
grease, aud do not cook long enough. Better 
put in a little more pork gravy or suet wheu 
half done than so much at first. In freshen¬ 
ing, always put the 6kin side up so the salt cau 
have a chance to settle to the bottom of the 
dish. 
If you have beef, either fresh or corned, that 
is tainted, soak the same as fish, boil an hour 
or so, throw away the water and put iu fresh 
to fioish. When it come6 to the table, you will 
be surprised that so good a dish was made out 
of such poor material. 
Always pour water over potatoes before par¬ 
ing them. It's so much cleaner, and will save 
paring them the second time. 
From now until time for new potatoes— un¬ 
less your potatoes are very mealy when cooked— 
draw off the.water, dry thoroughly, running a 
fork through them to let the moisture pass off, 
sprinkle over them a little salt, pour over some 
rich cream, and let come to a boil. 
To prepare raisins for cake, chop in a wooden 
bowl, with a chopping knife. 
Cotton flannel is nice for iron-holders. Cut 
them round, and save burnt corners. 
Pour the water out and set the tea-kettle 
where it will freeze. The lime will crumble 
off. 
Have a hole bored through one end of the 
molding board, so it can be huDg up. Always 
use the same side and have the other side 
painted. 
Paint the outside of the butter bowl; I think 
its a preventive against its cheeking. 
Quicksilver mixed with white of an egg and 
applied with a feather to every crack and 
erevice in a bedstead, will kill bed-bugs. If 
you are moving into an old house, put some 
around the mop-boards and in the cracks of 
the room aud under the edges of the paper, 
if there be any loose. You’ll never see any 
more of the pests unless they come from some 
other place. 
Burn or bury, in some deep, secluded place, 
those old boots and shoes, aud don’t have the 
the back yard filled with an unsightly “mess” 
of rubbish. Take the old tin-ware to the creek, 
if you can't get rid of it any other way. 
Study how to economise time and labor, con¬ 
sider once, how many steps you take getting 
breakfast, and sec if you can’t do the same 
work with less labor to-morrow. 
When leaving a room always wait, and ascer¬ 
tain if there is any article which you ought to 
take with you. 
-- 
A WORD TO MOTHERS. 
We all know that the early spring weather 
is trying to the health, and that children par¬ 
ticularly need watching over, to protect them 
against colds, sore throat, etc. Imperfectly ven¬ 
tilated school-rooms and unsuitable clothing, 
are fruitful causes of sickness among the little 
ones. The mother may not be able to control 
the former trouble, but she can the latter. 
Many mothers think they are doing their chil¬ 
dren justice, by sitting at the sewing machine 
hour after hour, making ruflliugsand plaitings 
as numerous as useless. 8oinetimfis they keep 
on stitching until they become so weary and 
nervous as to speak impatiently to the chil¬ 
dren they are toiling for. Would it not be 
better to think less of ornamentation and more 
of comfort? Garments ought always to be 
neatly made, and if convenient, trimmed to a 
reasonable extent. The matter of elaborate 
trimming ie often overdone, with no better 
motive than a desire to excel. The writer has 
seen little girls that tottered under a weight of 
velvet and ermine, yet they actually shivered 
with cold. Surely, it was not the lack of 
clothing, but the unequal way iu which it was 
distributed that made them uncomfortable. 
The furs kept the head and throat unnaturally 
warm. The sensitive feet aud limbs whieh 
needed the most warmth, were barely pro¬ 
tected by the thin 6tockiugs aud fine kid shoes. 
If the little girls so dressed live to reach 
womanhood, the delicacy of their health is 
wondered at. If they die early, there is a 
great deal of talk about “ mysterious Provi¬ 
dence." It is important in the dresB of little 
children, aud girls in particular, that the 
weight of their clothing should be supported 
by the shoulders; that the entire dress should 
be loose about the waist, and the limbs and 
feet so protected as to be always warm and 
dry. m. o. b. 
Lyons, Iowa. 
- 4-^4 - 
DOMESTIC RECIPES. 
Mint Sauce. 
Chop up enough fresh mint to half fill a 
teacup; add a tablespoonful of moist sugar, 
two-thirds of a teacupful of vinegar and half 
a teacupful of water. Let the whole stand a 
few hours, that the flavor of mint uiay get in¬ 
to the vinegar. Mrs. Kate Brady. 
Batter Sauce for Boiled Fish 
Beat one cupful of butter to a cream with 
a tablespoonful, not heaped, of floor and a 
small teaspoonful of salt. One must judge, 
however, of the quantity of salt by the fresh¬ 
ness or saltness of the butter. Chop two hard- 
boiled eggs into dice and put into the sauce- 
tureen. Just before taking up the fish, pour 
a cupful of boiling water over the creamed 
butter and flour, and stir over the Are until it 
thickens. Let it boil up and turn at once over 
the eggs in the tureen. Stir together and 
send to the table. Mary B. 
Baked Shad. 
Stuff with a dressing of bread crumbs, sea¬ 
soned with butter, pepper and 6alt, and wet 
with milk; sew up carefully, lay in a dripping 
pan, and pour over a cupful of hot water; 
cover and bake one hour, basting in the meau- 
while with butter and water. When done, 
take off the cover and brown ; add the juice of 
a lemon to the gravy, and thicken with a 
spoonful of browned flour. Garnish the fish 
with thin slices of lemon. Mrs. Gardner. 
Maple-Sugar Sauce. 
Shave off half a pint of sugar ; add a small 
teacupful of water and let simmer ; add three 
tablespoonfuls of butter, mixed with a small 
teaspoonful of flour; grate in a little nutmeg, 
boil for a few minutes, and serve with pud¬ 
dings, waffles, etc. Vermont Girl. 
- 
QUESTIONS ANSWERED. 
Crisped Crackers, 
Mrs. L. McCurdy wishes to know how crisped 
crackers are made. 
Ans.—S plit butter crackers in half with a 
sharp knife; butter and place on tins in a 
quick oven to brown. They are very nice 
served with coffee and fruit for dessert, or for 
luncheon with eoffee aud cheese. 
Canning ofFrulis, Corn and Okra. 
New Beginner asks how to dry and can 
blackberries and other fruits. Also, how to 
cau corn and okra, and which kind of cans to 
use, glass or tin. 
Ans.— To Dry Blackberries: They may 
either be spread in shallow boxes and covered 
with mosquito netting, to prevent flies reach¬ 
ing them, and left to dry iu the suu and wind, 
protecting from rains and dew; or. to ten 
pounds of berries allow one pound of sugar, 
and enough water to just dissolve the sugar; 
put over a slow fire and 6cald; dip out the 
berries onto earthen-ware dishes, and boil 
down the juice, when a few spoonfuls may be 
added to each dish. Wo prefer to dry them 
prepared in this way in the oven and on the 
back of the stove. 
To Can Blackberries, <fcc.: For preserv¬ 
ing fruits of all kiuds, we think glass jars 
preferable to tin, and those jars with a glass 
top, rubber band and a screw-ring have given 
with us, the best satisfaction. Fill the cans 
with perfect fruit, sprinkled with sugar in 
the proportion of one-half pound of sugar 
to a pound of berries; lay the glass covers on 
aud place on straw or broken plates in a wash- 
boiler of luke-warm water. The water should 
come within an inch or two of the tops of the 
cans. Let came to a boil, note the time and 
boil twenty minutes. Draw to the back of the 
stove; takeout the cans aud if the berries be 
not covered with their own juice, pour in a 
little diluted sirup of sugarand water to fill them 
to the very rim ; wipe the top of the can per¬ 
fectly dry, put the rubber iu place aud screw 
on the ring as tightly as possible. Screw down 
again and agaiu as the cans cool, causing con¬ 
traction of the glass. Some prefer to cook 
their fruit in a porcelain kettle with sugar 
added iu the proportion of one-fourth or one- 
half pound to a pound of fruit. There are 
several ways for preparing glass cans for hot 
fruit. The jars may be filled with cold water 
and gradually heated or placed empty in a 
cool oven and in that way heated. Again, 
many are successful and never break or crack 
a jar, by simply placing it on a towel wrung 
out of cold water and wrapped closely about, 
so as to exclude the air. Place a silver spoon 
inside aud fill. 
To Can Corn.: Cut the corn from the 
cob when not too old; fill tin cans and 
seal up by soldering on the lid; punch a 
small hole iu the lid and place iu a large 
pan of boiling water, which should come 
almost to the top of the can. Boil in this 
bath one-half hour, or until the steam es¬ 
capes freely from the aperture. Take out and 
seal up with a drop of solder. Return to the 
hot water and boil from three to four hours. 
When cool, if the canning has been perfect, 
the ends of the can will be slightly concave. 
Okra: We have never seen or heard of its 
being canned, but know of no reason why 
it could not, as well as asparagus, beans, 
peas, etc. 
The Hagerstown (Md) Agricultural Imple¬ 
ment Manufacturing Company, are the only 
manufacturers of a Horse Rake with a locust hub 
and twenty steel teeth. They also manufacture 
a Grain-Seed and Fertilizing Drill, and a new 
“Victor” Double Clover Duller. See new adver¬ 
tisement In this Issue. 
In Murray & Lanman’a Florida Water 
the most debilitated and nervous can find relief. 
Used freely In the water of the bath, its effect is 
almost marvelous, so strengthening and bracing, 
and withal so exquisitely agreeable. 
-» • 4 - 
The vigor of youth given to the aged and lnflrm 
by using Hop Bitters. Try it. 
THE MARKETS. 
FRODUCX AND PROVISIONS. 
new York. Saturday, April 26ih. 1879. 
Beans anii Fkac.— rne demand for medium 
beans has ihe lameness of spi Ing; selected iuo,t 
saleable Hu-inessln mat rows IsHodt enough to 
support late flsurea. Whit** kidney it sir ide easier.: 
reds have again advanced. l*e» beans nominal. 
Gieen peas FI70 st-adv. with litiht receipts looked 
tor. Southern B, E, peas, $3 So®2 56 per 2 bushel bag; 
Canadian. In bulk and bond, 75c. Medium beans, 
choice. $1 iFVai 32H: fair to pond. $1 1501 25. Mar¬ 
row. prime, free on vessel", $1 < 0 : f ilr to pood *1 20 ® 
1 35 ; pea. *1 20®1 35: wb'te kidney *1 35@1 56: red, 
$2 StVa3 CO; black, $3 16@2 25. California Lima, 
firai 2 >. 
Receipt* for we»V beans. 6,816 bnBb.; exports, 
410 bbl*.: do. peas. 1,547 buab. 
Broom Corn.—M ost of 1h« offerings are of low 
grades; the stock is at firm prices. 
Brush and short broom, choice. 18 H>.. 6 k(S>RV<c : do. 
common to good, 4H'» S^c.: hurl, pood to choice, 3)4® 
49c; do., common to fair, 8@3 kc.: red tmd crooked, 
3@3c. 
BUTTER —The movement In newt* quicker and 
steadier as qunlttv t* more in consumers’ favor. 
Sellers dare not irttte w Ith price* ns *prlog wea'her 
seems to he set. and aecumu'a 1 Ion mean 10 * 9 . Sup¬ 
plies have sold out quie clean, sates W n ear-hy 
outside uae sddlrg to local w*nl*. With better 
lines of Suite mh* and fresh Western dairy, cream¬ 
ery hut'er has dropped comparatively close to selec¬ 
tions of other fltvles. No dealers express faith >n 
hotter entry prhes than the preapnt ' tiling ones. 
Old has mefelv Us former position of catch trade. 
I’uiChaser* mark low for fair or “etts'-n-worn pradea, 
and arc usually met hv holders. Orange To. palls 
will l-ad bc*t demand torn time. They formerly 
ruled the summer, but creameries have dethroned 
thrm. 
Ot )> Butter ranges at. 7®’2c. fur Slate. Welsh 
tubs, half ipi>«and firkins; creamery, in* tic.; We*t- 
ern .Tunc Atkina. 7 ) 4 ® 8 >sc.: poor to fair factory, 5.® 
6 c.; Prosae. SofKc. 
NEW Bi’ttkm.—S tate nail* and halt tub*, choice, 
16c.: got,d to prime 14®15c.: fair to good, 12ffil3c.; 
Welsh tuba choice, 15c.; good to prime. I?tai4c.s fair 
to pood. I.VSHc.: poor to fair, 8 <m11c; State cream¬ 
ery. best invoice*. 19c.* good t" prime, l5f,tl J c.; We*t 
ern. heat Invoices. I*®the.; fair to prime. l»v*>i7o.: Imi¬ 
tation creamery. 12®15c. . Western, dairy, fair to 
be*t, 12® 13c.: factory. 9ml3c..; common, O'nHe. 
Chkk'k - Shipments for the week. 1°.8 9 boxes. 
The at ck Is workb g dowu slowly. t>ut y*t there Is 
eypry prospect of the ol 1 supplies being well closed 
out wp hin a fonnlght, and the market w ill be in a 
po*ltlon to receive the new make. Price* are easy, 
but no verv sharp change" occur. 
Quoted at. 7Ur,fRe, for due lots, 6 ' 37 e. for pood: 
fi'flc r r fair; 2,c3c. foraklmroed ; 3K®5Xc. for half 
Skimmed Wisconsin factory, fine, lit 7c : do. good 'O 
crime, at 6x7c.: Western factory, tine 7c.: good and 
pr«m~. 5®6o.r do. full skimmed, 2®3)4C.; do. half 
■klmmcd, nt XfJWVfc- 
Keteipt* for week. 6.850 boxes. 
Liverpool cable. 40a. 
S<eam. 2532is. 6 d. 
COTTON—Ila*. with frcqtu-nt fluctuation", reached 
ahighi r bast* with much the *»tn« line of Influence 
referred to latterly In the general stnt'st’ral posi¬ 
tion. and the fear that the new crop will be affected 
by the exodus of laborers to the West. C' 0 *ing 
prices an* for A pril, I1.73avll.74c ; Mar, 11.74'" U.75c.; 
June. 11.94®II.96c.! Julv 12 1U»I2.I2C.; August. 12.25 
(it 12 26c.: September, 11 .Po(lr i l,P4c.; October. 11.33® 
li s&c.; November. I0.9®>10.99c.; December, 19.72® 
10.93c. 
Quotations for spot cotton are based on Amer¬ 
ican standard of classification, and on cotton In store 
running In quality not more than half a grade 
above or below the grade quoted : 
Ordinary. 
ff. Ortrnnt. 
10 1-16 
n 'r.rn*. 
10 1-16 
strict ordluarv. 
. 10 5-hi 
10 7-16 
10 7-16 
Good ordinary. 
.10 13-16 
10 15-16 
' 10 15-16 
Strict good do.. 
.n 1-in 
11 3-16 
11 5—16 
I,nv middling. ...... 
11 7-6 
11 7-16 
BtUct low middling.. 
va 
D* 
Middling.... 
.... 
11 V 
11 * 
Onort ...... 
..... 12 
12 X 
12 X 
Strict good middling 
r-a 
12*4 
M (Idling Kutr. 
.... 13X 
13 
13 
Fair. 
.... IRK 
14 
14 
Good ovdin°ry. 
8 TAINKD. 
,,.10 ! l>'»w Middling... 
. 11 
Blrlt-tgood ordinary. 
. iu.t< 1 Middling. 
.11 5-16 
Dried Fruits. New process apples, all grade*, 
are lower, being plenty. Shippers urn working 
rosrse-eut stock ot the best quality moderately. 
Raspberries are higher. Peaches are slow. Cher¬ 
ries and b ackrerrte* are quiet Quotations are for 
evaporated Hppie*. 10Xc. for beat; do. f«lr at 8 (<t 8 Xo.: 
State plums, 13Mc; Blackberries quoted 8 t. 
Peaches-Peeled ueorgta, 7®7Xe. for poor; 8H(a9c. 
for fair to good: Jl'C. for prime: choice North 
Qarolmu, 12® 13c.: good do., !k»10c.: nnpecled halves. 
*» 3 X 0 . quarters, 2V(Sfj0. Pitted cherries. VOc. Apples 
— New, .'X("2Vo. for Southern quarter* In hags: 3*lf@ 
4c. for r>rime»7ioed : do., (air and good, 3®3Mc.: 8 <ate 
at 3J4G4C. for new sliced; and 3v«,*e. for quarters; 
Western at 8V(it4c. for new qnartor*. Raspberries, 
30c bid. 
Exports for week, 100 bbi*. apple*. A ante of 10.000 
bbl*. uripeeled peaches, halves, reported at 3c. 
Egos—R eceipt* for week. bbl*.; do. last 
week. 17 500. A good Hat of Lilrlv cheap spring items 
In market calls off a go -d portion of trade, that 
would bo otherwise directed to eggs. Receipt* are 
moderate, but there is some accumulation instore, 
aud buvers are aware of it. Duck eggs, ltu*15c.; 
goose, 20 j» 22 c. 
Near points, hen. I2(HI1SC. dot.; Ntatc and Penn , 12 
(3!2*c.- Wi stern, 12c.: Southern. luX®UXC.; interior 
8 . and VV„ 10c. 
F’lour,—S light concessions In prices gives more 
vigor to h„me trade dealings, but the exporter* 
iU"Vn slowly. There are full suni lios, as the close 
wo ter extra* have found more f*vor, and they are 
dlfllicull to get, except at an advance. 
Latest sale* so within the range of 13 2503 60 for 
in ortor to verr ohoiee “iiperflne -Mate (fancy lots a 
shudo higher); Fi.bO.;3 85 for poor to * 0 ,.a extra do., 
odd tot* and liner ; 43 85,*4 15 io» good to very choice 
do.; 93.25®3.60 for Inferior to very choice superdne 
Indiana, Iowa, Michigan. Ac.: f3.50Ns3.A5 ’O. very In- 
lerior to good shipping extra do., and f3.85o4.13 tor 
good to very choice extra do.: common u, about 
choice whim wheat extra*. W oOaMD: choice to 
rancy do. at 15s red ano amber winter 
wheat, inferior to veryob'fre trade and family, at 
*3 90s»5 75 ; round hoob Ohio at $3 80tt$4.15, sell¬ 
ing meanly at f3.90(44.10: and trade *nd family 
braoue Ot do. at $l.25®5 75. th* latter rate for 
»»ry choice: Bt. Louis. f4 OOwiS 00 for very In¬ 
ferior to g"Od extra; f5flb«i58.5 for good to very 
choice (with a few very fancy brand* up to $U.5u); 
MlnppRutu Clear, verr lufeii,>r tv fancy, lit ♦vi.60 
(»4.7">. few brand* going above 14 50; Minnesota 
“ “• raight.” very Inferior to .strictly choice at $4.V5» 
575: and natmit poor to strictly fancy at $6.26w,8.t0, 
few hnind* going above $1.50 : unsound stock at 
from $2.25*5 00 city mill extra at *4 70,(5 25 for West 
Indie* (the ter nne for very fancy in new na usages ; 
rhli fly at f4.70w4.90; do. for Englm o *3 60 3.85 do. 
tr de aria tauiliy ettras, $5.25*6 25 do. for South 
a -erics. 46.10 (510 for 'air very choice-^lo. 2 at 
f .36&3.15 for poor io choice. ■ 
Fresh Fieurr-h-A re enl turning over of apples 
has rliswi) B J wins to have kepi ihe best, home 
tine lce-hou*« lots are'iflrnng. Theae have t > be 
used so quickly being opened, that nil rei->ileis 
do not liar to handle them. Snltm-nburg*. $8«3 ;yi 
bbl. Greening*. $3 >3.50 Baldwins H /t(a,3 for fair to 
choice Ru;seta. $2.25 2.75 ExporirOf sppiesthu- far 
ibis year. 82.600 obi*.: Wimr time '78. <4 7n0 do. The 
remit >ot of cnnherrle* quoted. *7®s.60 V bbl: do., 
crates, $'.3txu-3. Elegant specimen* of Llmr Hraw- 
bi-rrl«s are commg some eraies equ I tbeapneui - 
anoclnt ro Uhern summer pickinga Supplies have 
run liber<l,a' il eaMer rate* havu iuiu i than qmded 
to-day. Good to prim". Char, and Fla., ^wi&e.; poor 
to fair, 15 , 11860 . IVanu a are oolne belter, us letntl- 
er* have s'OCMOd up to some extent. Usnd-plcked 
va., $ 1.2 ,®l . 0 ; Uther.il c ntrl 13 t shelled. 4)y' T ,5C4 
Grain— Wheat early in week was low r. but re¬ 
port* of drought ut s 1 me western points towards the 
close impart more vitud'y to train in winter wlieuta 
: mi they closed stionger; spring irtoefc continues 
sales are of Nr*. 2 spring at98c<a$l <>1; No. 
3 spring at 0n9lc.; r looted spring at 75$i‘6Qc.; un¬ 
graded spring, in lot*. uLhk«v9Sc : ungraded umber at 
$1 ,7 1 4 19: No 2 am be,, at, $1 01>S" 1 '0. ungmoed red 
tttfl 0.V»112; No; 2 red at $1 Mi®I 13; No. 3 ivd at 
$1 07Qi«.|0': ungraded white at »i l)9;it,i UK: No. 2 
white at $1 09; extra vhltofl 18: white tfiate a $1 ">■>; 
No. 1 white at $1 ll«il 111* . New Y*>rk No. 2 *1 rl ,g, 
ju « option nt 99i<t’.; No. 2 amber. May option, ut 
$1 10X: eo.. June op Inn, at fl I H: No. 2 red. April. 
at rl 13 do., May, at tl 12\;<H 13, do , June, atfi I 
No. I **h t.e. April, id $1 V-l 11H; do.. M y at fill: 
do . June at $i 11 w. Corn h.t» u* eu declining but left 
off act vc at a reaction in price*; bhIks ut the - lose 
are , f New York No. 2 at 48)<v, 4'Hc afloat: New 
York Bteanier mixed at4'!®42aiC; No. 8 Bt 44Jg,4Hkfc.: 
ungraded western mixed at < 29 , 41 ) 40 : f «w York No. 
2 whl ul4!,V<<».46VC : New York steamer white at 42)^ 
,rf 43Xc.; New Yoik low mixed at x3Ro., and yellow 
Western «• 4 c.: Ne# York No. 2 A rll at 43)40 do , 
Mav at 48Ji'“-43>ic.; do.. June, ut 434f ! A44c steamer 
mixed, April, at 42k|(a42)<c.: do . May, at 4 9 X@42>*c. 
do., J une, at 42> 4 . Oats have declined with fair sup 
