672 
■Ghe RURAL NEW-YORKER 
X 
W' 
More 
Potatoes 
and 
Better Ones 
If you can add ten days of growth, 
your Crop will Increase one-third 
How to do it: Spraying for bugs alone will 
not do it. Paris Green, Arsenate of Lead—any 
poison—may indeed save your crop from bugs, but it 
won’t increase it nor add anything to its quality value. Pyrox 
docs both and it kills the bugs. Paris Green, as is well known, 
often stunts the vines and shortens the crop. 
' • ♦ 
^UGS look bad to you, but 
they are not your worst ene¬ 
my. As a matter of fact, blight is 
more destructive. The spores arc 
so tiny they cannot be seen with the 
naked eye, but actually they rob you 
of more potatoes than bugs do. Ask 
any agricultural authority. 
Beg^. T7. 8. Pat. Office 
And Spray 
With _ _ 
B«g. Trade Mark 
T hen ew York Experiment Station 
says: “It does not pay to spray 
for bugs alone.” Ten years* exper¬ 
ience at that Station spraying against 
blight shows an average yearly gain 
per acre of 97K bushels per acre. 19 
years in Vermont gives 109 bushels 
per acre average gain per year. Spray 
against blight. It pays. 
For That 
Pays Best 
of All 
pYROX protects the crop against 
^ blight and at the same time kills 
the potato bug. It keeps the foliage 
healthyand green throughout the grow¬ 
ing season; gives it greater vigor and 
enables the plant to produce to its 
limit. Every potato grower knows that 
the last ten days is the period when the 
tubers are increasing in size. Pyrox is 
maturity insurance of the very best 
sort. It gives the little potatoes a chance 
to grow up into big ones. 
ready to use by mixing with cold wa¬ 
ter. Just measure it out and mix it 
with water for your spray solution. 
Pyrox has made a national reputation 
for spraying all kinds of fruit and tnick 
against insects and plant diseases. 
Prices; 5 lbs. $1; 10 lbs. $1.85; 25 
lbs. $4.50; 50 lbs. $ 8 ; 100 lbs. $15; 
f. o. b. Boston, Baltimore, Cincinnati, 
and other warehouse points. If your 
dealer cannot aupply you, order direct 
and we will ship promptly. ( 3 ) 
Pyrox is a smooth, creamy paste, all 
BOWKER INSECTICIDE COMPANY 
43X: CHATHAM ST., BOSTON 1014 FIDEUTY BLDG., BALTIMORE, MD, 
Plow and Pull 
'fZ FORD 
All that 4 Horses Can 
T he Pullford makes a 
practical tractor out of 
a Ford or most any other car. 
Easily attached to or removed from the car 
in thirty minutes. No holes to drill, no springs to remove. 
[1 Pullford $135 Quincy, III. 
Attached with clamps to car frame, pulls plows, harrows, 
drills, mowers, binders, hayloaders, road graders, wagons, 
trucks, etc. Steel wheels with roller bearings and tires 10 
inches wide, two pairs of hardened Vanadium steel pinions, 
one for plowing and one for hauling speed. A tractor with 
the reliability and durability of the Ford car. Prompt 
shipment. Hundreds now at work. Write for catalog. 
PULLFORD COMPANY, Box 480 
Telephone No. 84 Walton Heishts. QUINCY, ILLINOIS 
E-B (Emerson) Bug^ 
Emerson vehicles have always maintained 
a supreme standard in style and durability. For 
example, the Ideal Top does not have the cum¬ 
bersome braces which mar the appearance of 
the usual buKKy, ^ct anyone may lower the Ideal Xop with¬ 
out reaching outside. Other 
good features are Over-Lap- 
f ingSeat Risers.Oval Corner 
rons.theWaterBead andOval 
Stop Bar. Write for catalog. 
Look{ortheE-BTr,Tdcinark. It’s 
our pledge and your guide to 
quality. Write lor li-11 literature. 
■Ml m ■ mmm m hm ■, m MB ■ 
Emerson-Branlingham Implement Co. (Inc.). Dept.Ql Roeliferil. Ul. 
rieaae send me free literature on articles cheeked: 
Plows 
Listers 
[] 
E-B 9-16 Tractor 
Harrows 
Gas Engines 
E-B 12-20 Tractor 
Cullivalors 
Wagons 
Big Four **20** Tractor 
Mowers 
Buggies 
Reeves **40" Tractor 
Sprsadert 
Auto Trailers 
Engine Plows 
Drills 
Potato Madiinory 
Steam Engines 
Planters 
Saw Mills 
Threshers 
HsyTeols 
Baling Presses 
Corn Shelters 
Name_ 
Address . 
&mNM 
Farm, Garden and Orchard Tools 
Answer the farmer’s big questions. 
How can I can get r. y crops sprayed 
when help is scarce? How pro¬ 
tect my crops against bugs and 
blight? 
IRON AGE Sprayer 
meets the need for 0 fast-worklngr, high-pressure 6e1d 
eprayor. Covers 4 or 6 rows—66 or 100 g tank. Write to- 
■ • 4D dayforfreobooklet. 
iorerows ^ Bateman M’f’g Co- 
Box 2 Q 
..Grenloch, N. J.' 
CUP YOUR WEEDS 
with a COLT 
Wood Beam 
Cultivator 
Ask for Cat¬ 
alog No. 274. 
Tho B p c c i a 1 
shaptrUxTih cut 
the wt'.odB close 
to the hill and 
do not cover 
the crop with 
earth, 40 years 
actual service. 
Kcal wheel furnished If desired. 
BATAVIA CLAMP COMPANY, 215 Center St., Batavia, N.Y. 
When you write advertisers mention The R. N.-Y. and you’ll get a 
quick reply and a ‘‘square deal.” See guarantee editorial page. 
Notes from Department of 
Foods and Markets 
204 Franklin Street, New York City 
May 3, 1917. 
Eons.—Fancy State and nearby hen¬ 
nery whites, 3()C to 37c; State and near¬ 
by gathered whites, 34i/^c to 35^c; fancy 
State and nearby hennery browns, 3(jc to 
37c; State and nearby hennery brown 
and mixed gathered, 34to 35V^c. 
Butter. — Firm. Fancy Western 
creamery, 41c to 42^/^c; extras, 42c; 
firsts, 40c to 4114 c. Best Eastern dairy, 
in tubs, 40c; in prints, 40c to 42c; in 
mixed packages, 38c to 40c. 
Cheese. —Market firm and higher. 
Old cheese. New York State large white 
and colored, 28e to 28i/4c; State part 
skims, 21c to 23c; new cheese, State 
large white and colored, 27c to 27He. 
Live Poultry. — Express receipts 
light. Fowls, 23c to 25c; stags, 17c to 
ISc; Spring ducks, 2Gc to 27c; geese, 
18c to 20c; live rabbits, 20c to 28c per 
pound; broilers, 45c to 50c; old roosters, 
IGi/gC. 
Dressed Poultry. —Fowls, 24c to 25c. 
Old roosters, 19c to 21c; Bong Island 
Spring ducklings, 25c to 2Gc; squabs, 
$1.50 to $5.50 per dozen. 
I.iVE. Calves. —Higher and firm. Fancy 
calves, 14c to 15c; good to prime, V-WiC 
to 13%c; common, ll%c to 12; butter¬ 
milks, 7c to 8c; yearlings, 7Vic to IV^c. 
Dressed Cai^ves and liAMiis.—Dressed 
veal advanced with liberal receipts. 
Fancy white-meated calves, 19c to 20c; 
good to prime, 18c to 19c; common, IGc 
to 18c; 'buttermilks, 12c to 13c. Dressed 
hothouse lambs steady at $G to $9.50 
each. 
DRESSED CALF RULING. 
The Health Department of the City of 
New York has ordered that all country- 
dressed calves must be opened all the 
way through the breast and throat. Ship- 
liers are cautioned to be very careful to 
cut through the center. After the calf 
is cooled, the breast may be protected by 
drawing the skin together with a stout 
cord. 
Live Lambs and Dressed I’okic.— 
Live clip lambs steady at $14.50 per 
cwt. Country-flressed pork in light sup¬ 
ply and firm, IGc to 20c. 
Ai’I’Les.—S trictly fancy apples in light 
supply and firm; lower grades selling 
.slowly at irregular prices. Baldwin, $4 
to .$4.50. Strictly fancy commands $5 
to $G; a few Greening $5 to $7; Ben 
Davis generally $.3 to $3.75; Newtown 
IMlipins, $4.50 to $7.50; Spys $3.50 to 
$5.50. 
1’otatoes and Onions. —State pota¬ 
toes, $7.50 to $8 .per 1G5-Ib. bag. South¬ 
ern and Bermuda potatoes, $8 to $9 per 
barrel. Maine, $7.50 to $8 per 1G5-Ib. 
bag. Long Island, pi*r barrel, $9 to $9.25. 
Onions—Texas, crate, $1.50 to $2.25; 
Bermuda, crate, .$2 to $2.50; Spanish, 
case, $2.50 to $5.50. .Tersey Asparagus— 
$2.50 to $3.50 per dozen as to quality. 
Beans. —Market firm and highei’. 
Marrow, 100 lbs., $15 to $1G; pea, $15 
to $15.75; red kidney, $13 to $14; white 
kidney, $14 to $15. 
Honey, Maple Syrup and Mai’le 
Sugar. —No. 1 Clover comb honey, lb., 
15c to IGc; lower grades, 14c to 15c. 
Maple syrup, $1.10 to $1.20 gallon. Ma¬ 
ple sugar, 14c to IGc per lb. If maple 
syrup or sugar is scorcliwl or burned in 
making will sell lower. 
Hides. —Do not ship hides to this De¬ 
partment. We have discontinued the sale 
of them and advise selling them to your 
local buyer. 
Boston ProiJuce Markets 
trade shows trace of “spring fever.” 
It is a (lull, listle.ss market with sag¬ 
ging prices. The conditions include lar¬ 
gin’ and more varied supplies and a some¬ 
what jaded appetite for buying, at least 
at high prices. In potatoe.s, apples, 
onions, green vegetables, hothouse stuff, 
poultry, eggs aiul butter, dealers tell the 
same story of buyers bard to capture 
except at concessions from old price.s. 
They explain it in various ways: “More 
soutlieru stulT,” “Warmer weather.” 
“P.u>ers afraid of getting caught with 
high' cost goods,” “We can’t hold the 
stuff and we don’t intend to let a real 
buyer get away from us,” “The public 
has less money to spare for what they 
May 12, 1917. 
have been led to think they can get along 
without for awhile.” Whatever the 
story, the tone of complaint is quite 
general except in such lines as cheese, 
beans, mill feeds and salt meats, all of 
which are being bought vigorously at 
times by Government agents or for ex¬ 
port. It is a market in which the long 
keeping, uece.ssary lines have an advan¬ 
tage in demand, and dealers are wonder¬ 
ing whether it may not keep on that 
way, although few of them are worrying 
on that account. Those who do a strict¬ 
ly commission business say they can make 
more in a low priced market with larger 
volume of sales. 
butter values unsettled. 
Quotations on butter shift almost 
daily. Since the first big decline three 
weeks ago, the market has alternately 
recovered somewhat, then sagged off 
again. The tone has seemed weak most 
of the time, and rallies in price have 
not been vigorous. Buyers have followed 
their habit of waiting in such a market, 
to see if prices would not go lower. 
Some of them were caught with costly 
butter a few weeks ago and have ac- 
(liiired a feeling of caution. An easing 
off of prices would be looked for anyhow, 
with the approach of the season of great¬ 
est production. Dealers who venture to 
predict do not expect a return of the 
top prices for the present, but think the 
market will hang around present levels 
(40 to 41c for extra creamery tubs) or 
perhaps go lower. Dairy butter of best 
market grade is 38. 
WHY DAIRY BUTTER IS LOWER THAN 
CREAMERY. 
Now and then a shipper writes to in¬ 
quire why dairy butter is quoted so low, 
since he himself gets full top of the mar¬ 
ket for his. On this point, Chas. II. 
Stone & Co. remark; “Shipments from 
a private creamery with a reputation may 
sell as hieh as any butter. There is not 
much of it, and, as it is usually shippeil 
on special arrangement, there is no regu¬ 
lar quotation. Dairy butter as put on 
the open market is made by farmers with 
small herds and iioor facilities for butter 
making. Some of the cream is likely to 
he too old or it is kept in the pantry 
along with ham and other strong scented 
lirovisions. ^ Such shipments are in small 
lots, with no two shipments alike or no 
two tubs alike. It is of about the same 
value as No. 2 creamery, but is not so 
uniform. Regarding the general market, 
receipts of fresh made butter are increas¬ 
ing and the quality is not yet so good as 
could be wished. The general expectation 
is that the price will work lower and 
the quality improve. The stock of good 
old butter is uschI up. There is a little 
second grade left, hut nothing fine. The 
market has been following that of New 
York more closely of late. There is no 
change in price of old cheese, which is 
nearly used up and sells at 29 to 30c; 
New is soiling at 27c for the best and 
there is some export demand.” 
EGG MARKET HAS WEAK SPELLS. 
Less enthusiasm for buying pervades 
the egg situation of late. The edge of 
the public’s Spring appetite has been 
taken off, and likewise many of the stor¬ 
age men have put away all the eggs they 
dare to risk. Weather kept the quality 
of w’estern eggs good later than usual, 
hut May eggs are S(ddom put away into 
the coolers with the zeal that welcomes 
the x\pril stock. Late eggs lack “body” 
say the dealers, and bi'sirles there is in¬ 
creasing trouble from heat. Nearby eggs 
rule around 38c and western firsts around 
3Gc. It looks as if persistent buyers 
were getting stock a shade cheaper than 
when last quoted, but underlying condi¬ 
tions of production cost and output are 
so strong that the slight weakness in 
the market may not last long. Farns¬ 
worth, Benjamin & Mills oh-serve: “The 
market is dull. Receivers can’t sell eggs 
packed for storage. There is no buying 
except in small lots and'carlots are hard 
to move. Duck eggs have been unusually 
scarce thi.s year. The trade couldn’t get 
enough early in the season. They are 
not much in demand now and there are 
no receipts of consequence.” 
' tJTTIET BUT FAIRLY STEADY TRADE IN 
POULTRY. 
Both live and dressed poultry are off 
a little, or at least it is harder to get 
top price. The trade is mostl.v in fowls, 
hut broilers and ducks are increasing. 
Live fowls are 24 to 25e and dre.ssed 2G 
t.o 30c. Cocks are 22c dressed or 15 to 
IGe alive. Big chickens, soft ineated, 
bring 33c alive. Live broilers are 30c. 
Of the outlook, a large South Market 
Street receiver remarked, “We do not 
expect any special change in the market 
for awhile.” 
POTATOES SELL SLOWLY. 
While there is no special pressure to 
sell, buyers in a large way seem scai’ce 
and prices have tended to sag off. The 
range in bulk is $2.75 to .$2.95. For hag 
potatoes ,$() is the general quotation. As 
a dealer put it: “There is plenty of 
stuff offered and no active demand.” 
Florida potatoes sell so close to price of 
the old stock that they hurt the market 
somewhat. Potato receipts at Boston, 
from September to May 1 have been 
greater than for the corresiionding time 
the season previous, a fact which sug¬ 
gests that the high jirices have on the av¬ 
erage not reduced the demand, although 
no doubt they have had that effect at 
times. 
(Continued on page G91) 
