TShe RURAL NEW-YORKER 
297 
Notes from Department of 
Foods and Markets 
204 Franklin Street, New York City 
February 15, 1917 
Eggs. —Market nnsettlocl. Receipts 
heavy. I.arge cinsignnients of California 
and Chinese eggs affecting market. 
Fancy State and nearby hennery white, 
doc to dOc; State and nearby gathered 
whites, lOc to 47c; hennery brown, 44c 
to 4Tc. State and nearby hennery brown 
and mixed gathered, 40c to 46c. 
Buttkr. —Market continues firm. 
Fancy western creamery butter, 45c to 
47c; prime to fancy, 39c to 45 l-2c; 
fancy Eastern dairy in tubs, 37 to 40c; 
Ilastern dairy in prints, 40c to 43c; 
mixed packages, 34c to 3Sc. 
Cheese. —New York State, whole milk 
flats, held specials, 25c to 2Gc; prime to 
fancy, 24c to 25c; fresh white and col- 
(ii ed flats, 22c to 25c; held twins, 24 l-2c 
to 25; Cheddars, fresh and held, 2.5 to 
25 1-2; fancy single daisies, 25c to 25 1-2; 
State skims, choice and specials, 10 l-2c 
to 21c, lower grades, 12c to 10c. 
Live Pocltuy. —Express receipts of 
nearby live poultry continue light. Chick¬ 
ens, 22c; fowls, 23c to 25e; roosters firm 
at 15 l-2c; turkeys, 20c to 25c; ducks, 
22c; gee.se, ISc to 10c. 
Dressed Poultry. —Receipts light 
with good demand; fowls, 24c to 24 l-2c; 
roasting chickens, 25c to 28c; broilers, 
.‘!.5c to ijOc; ducks, 24e to 20e; geese, 
20c to 25c; turkeys, 31c to 35c. 
Live Calves. —Market steady. Fancy 
calves, 14c to 10l4c; good to prime, 
W'Aq. to 15c; common, 11c to 121^c; 
buttermilks, 7c to Sc; yearlings, 7c to 
T’^c. 
Dressed Calves and Lambs. —Mar¬ 
ket firm. Fancy, 20c to 2154c; good to 
l)rime, 10c to 21c; common, ISc to 19c; 
buttermilks, 12c to 14c; dre.s.scd hot- 
hou.se lambs, .$11 to .$15 each. 
Live I.ambs and Sheep. —Live Spring 
lambs, 14^c to loVoc; old ewes, 7V^c to 
!)c per lb. 
Roasti.ng Pigs and Dressed 1‘ork.— 
Roasting pigs, 10 to 15 lbs. each, 20c to 
21c; 15 to 20 lbs. each, 18c to 20c; 25 
to :10 lbs. each, 17c to 18c; live pigs, 
10 to 60 lbs. each, IGc to 17c per lb.; 
hogs, medium, SO to 100 lbs. each, 1,5c 
to 1514c; 100 to 120 lbs., 1.5i/^c to IGc; 
125 to 150 lb.s., 1.5c to 15l^c; 150 to 
2(10 lbs., 14i/4c to 15c; over 200 lbs., 14c 
to 1.5c. 
Apples. —Market continues firm and 
active on fancy fruit. No improvement 
in price on the medium and lower grades. 
Only exceptionally fancy marks bring 
the higher price. Fancy New York 
State Baldwin, .$4.75 to .$6.50; “A” 
grade, $4 to .$4.50; “B” and ungraded, 
to .83.7,5: fanev Greening. ,8.5 to .86..5(): 
"A” grade, .$.3 to .$4; Spj', .$4 to .$6.50; 
Wolf River, .$3.50 to .$5; McIntosh, ,$4 
to .$G; Ben Davis, ,$2.50 to .$3..50. 
Potatoes and \'egetai!Les. —I'otato 
market firm, I>. I., per bbl., $7 to .$8; 
Maine. ISO lbs. bulk, .$7 to .$8; Maine 
Cobblers, 16.5 lb. bags, .$7 to .$7.40; Maine 
Green Mountains, 1G.5 lb. bags, .$7 to 
$7.25; New York State, in 1G5 lb. bags, 
$6 to .$6.50; X’irginia second crop, bbl., 
$6 to .$7..50; 165 lb. bag, ,$5.50 to $0.50. 
.Southern sweet potatoe.s, basket, .$1 to 
$1.60; .Jersey, basket, $1 to .$1.00. 
< tniou.s, red and yellow, 100 lb, bag, $10 
to $12. Cabbage, State, ton, $85 to $140; 
L. 1., bbl., .$6 to $7 ; Fla., basket, .$2.50 to 
•$3.25. Carrots, Southern, hundred, $2 to 
$3; State, per hundred’ lbs., .$2 to .$3.50. 
Beans. — Marrow, per 100 lbs., $11 to 
$12.25; pea, $11 to $12; red kidney, $11 to 
$12; red marrow, $0 to $11; yellow eye, 
$0.50 to $0.00. 
Honey and Maple Syrup. —No. 1, 
Clover comb, lb., 14c to 15c; lower 
giade.s, 12c to 14c; buckwheat, extract¬ 
ed. 7c. Maple syrup, $1.15 to $1.25 per 
gallon. 
Nuts. —Hickory nuts steady with 
light demand. Black walnuts dull and 
weak. Hickory nuts, bushel, $1.75 to 
$2.25; bull nuts, 75c to $1; black wal¬ 
nuts, 50e to 75c. 
Hides. —No. 1 calf skins, 50c per lb. 
Ao. 2 calf skins. 48c per lb.; bob calf 
skins, .$2 to .$2.25 per skin ; heavy kip.s, 
•86 to $7 each ; cowhides, 18c to 20c per 
lb.; horse hides, .$4 to $8 each. 
Pullets Cease Laying 
T have .3(K) Ajuil pullets that com¬ 
menced to lay last September, then <piit, 
and about half of tlu in molted. We kept 
on feeding them heavily till they all fat¬ 
tened out, and looked as if they were 
all going to lay .Tan 1. but we have been 
selling our milk since then and cannot 
get them started. We feed in morning 
a 12-qt. pailful of two-thirds oats, one- 
third wheat, by measure; at noon a hot 
mash taken out of dry hoppers and mixed 
with hot water and at night two-thirds 
bushel of shelled corn. Besides they have 
hoppers filled with two parts corn and 
oats chop, one paid middlings, one bran, 
one beef^ scrap, which they can eat any 
time. T’sually eat one bushel per day. 
Always have fresh water, grit, shells, 
charcoal and ground bone. They used to 
drink 20 to 2.5 quarts skini-milk per daj-, 
but have been selling milk this month so 
they have had none. I am going to get 
them some Alfalfa meal or hay as they 
have no beets or cabbage this Winter. 
15ea.se correct ration and tell how to 
handle them. s. j. v. 
Ohio. 
5'ou are feeding these pullets well and 
will undoubtedly get a heavy egg yield 
when they commence laying again. Ibil- 
lets that molt and stop laying after hav¬ 
ing once commenced are pretty sure to 
take a long vacation, in spite of any care 
that can be given them, and it is better 
to check them a little in the Fall if it is 
seen that they are maturing too rapidly, 
and avoid the unfortunate occurrence of 
a short period of Fall laying, then a molt 
and a Winter’s idlene.ss. m, b. d. 
Economizing Grain ; Burnt Wheat 
1. At the pre.sent i)rices of grain would 
it be policy to feed oats and corn as whole 
grain to laying hens, omitting (he corn 
meal in the mash? Allowing about two 
ounces of whole grain to each hen per 
day, and letting her fini.sh her feed on 
mash? 2. What is the ditference in feed¬ 
ing value, if any, between “.salvage or 
burnt wheat.” and the average .sample of 
feeding wheat? I can get salvage wheat. 
Pennsylvania. n. r. r. 
1. Oats and corn are excellent whole 
grains to be fed to laying hens, but their 
use need not bar cornmeal from the 
mash. Mo.st mashes contain cornmeal in 
.some proportion and corn is a constant 
comiionent of the whole grain ration, 
2. The value of salvage wheat depends 
entirely u])on the extent to which it has 
been injured by w'eevils or fire, or by 
both. No two san)ples being just alike, 
no comparison of it with sound wheat can 
be made. _ m. b. d. 
Incubating Turkeys and Chicks Together 
Can I succe.s.sfully hatch turkey and 
hen eggs together in an incubator if I 
put the turkey eggs in and run them a 
week at proper temperature, then put in 
the hems’ eggs (warmed) and run the in¬ 
cubator the same as for hens’ eggs to the 
end of the usual period? If I can do this 
it will save me (piite a little work, kero¬ 
sene, etc., and time. Can I brood the 
little ones together? e. c. J. 
New York. 
I have not tried the scheme you have in 
mind, but am .so sure that it would be a 
failure that I .should not risk turkey eggs 
in the experiment. Even white and brown 
egg.s' together do not hatch as well as 
either alone, and I am very sure that no 
experienced incubator operator would ad¬ 
vise turkey and hen eggs together. This 
is not saying that the feat could not be 
accompli.shed, but that the chances are 
very much against the succe.ss of the at¬ 
tempt. _ M. B. D. 
_^Scaly Legs; Longwing; Incubator Stock 
1. Could you give me remedy for poul¬ 
try with scaly legs? 2. What is the cause 
of longwing in White Leghorn chicks? 
Home say too much feathering feed and 
not enough bone feed. Will you give :i 
good feed for young chicks for first three 
weeks or month? 3. Will eggs from incu¬ 
bator hatched stock, one-year or over, put 
under hens in Spring, produce weak 
chicks? w. m. 
New Y"ork. 
1. Scaly legs may be cured by the ai)i)li- 
cation of kerosene or other penetrating 
oil or grease well rubbed in btuieath the 
scales. In bad cases it may be necessary 
to soak the shanks and feet of the affected 
bird and remove the thick scales before 
applying any remedy. 2. An excellent 
hard chick food may be made by mixing 
one part pinhead oatmeal, two parts finely 
cracked corn and three parts cracked 
wheat. For a ground mash, to be fed dry 
or moistened with skim-milk or water, the 
following mixture is good ; equal parts by 
weight of cornmeal, wheat bran, wheat 
middlings and the best grade of sifted 
beef scrap. This may bo f(>d dry without 
stint, but great care should be taken not 
to overfeed upon moist food.s. Grciinary 
rolled oats may be fed with the other 
grains. “Longwings” is caused by gen¬ 
eral lack of vigor and thrift, whether from 
improper feeding or other cause. Strong, 
vigorous chicks are able to hold up their 
wings and maintain a well-balanced 
growth. liOng, drooping wings are caused 
by weak chicks; weak chicks are not the 
result of long wings. .3, There is no rea¬ 
son why eggs from incubator-hatched j 
fowls should not be as suitable for hatch- | 
iug as those from naturally hatched birds. 
It is a question of vigor and vitality, not 
of the method of hatching. m. r. d. 
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