RURAL. NEW-YORKER 
1359 
Buffalo Markets 
Pi’ices are generally advancing slowly. 
There is report of a big crop of potatoes, 
but the prices are now 2c a pound to the 
farmer and $1.55 to $1.70 per bu. whole¬ 
sale, with sweets $4 to $5.25 per bbl. 
Apples are firm at $1 to $2.25 per bu., 
ami extra reds bring $7 per bbl., which 
is more than last Winter’s price. The 
crop here failed. Pears are still plenty 
at 75c to $2.25 per bu. A few peaches, 
mostly dry and often frozen, sell for 15 
to 35c peri/^-bu. basket. Plums are gone, 
but prunes were a big crop, selling at 20 
to 35c per 7-lb. ba.sket. Quinces have 
b(‘en a good crop, bringing .$1 to $2 per 
bu. Grapes were frozen badly, but are 
plenty at 30 to .50c for 17-lb. basket. 
Frozen grapes .sell readily at $50 or more 
per ton. 
Beans are so nearly out of market as 
to be about unquotable, except in small 
quantity, retailing at about 3,5c per qt. 
Onions are going up, being $1.7,5 to $2.25 
per bu. for home grown. Vegetables are 
firm, but in fair supply at to $1 for 
beets; 75 to 90e for carrots; $1.25 to 
$1.50 for cauliflow’er; 75e to $1.1.5 for 
white turnip.s. all per bu.; ,$9 to $12 for 
cabbage per 100 heads; 15c for Brussel 
sprouts; 10c for string beans per qt.; 
♦>5 to 75c for celery, fancy, per bunch; 
90c for celery cabbage, per doz.; 60c to 
$1.25 for lettuce, per 2-doz. box; 35 to 
50c for endive, per basket; $2 to .$.3 for 
Winter squash, per 100 lbs.; .$3 for cu¬ 
cumbers ; $2 for tomatoes, per bu. 
Butter is ea.sy, oleomargarine at 10c 
less than poor butter, competing sharply, 
it is said. Fancy creamery butter is 43 
to 46c; dairy, all grade.s, 40 to 43c; 
crocks, 39 to 42c; poor butter, 36c. 
Cheese is also quiet at 28c for fancy do- 
me.stic; 24 to 27c for fair to good. Eggs 
are higher at 60 to 62c for white hennery 
and 37 to 50c for storage. I’oultry is 
easier, frozen no longer taking its former 
lead, except that frozen turkey, at 34 to 
.35c, is about all that offei’s of those birds, 
liive fowl is 20 to 24c; chickens and 
broilers, 22 to 24c; old roo.sters, ISc; 
ducks, 22 to 2,5c; geese, 18 to 20c per lb. 
Dressed poultry is ,3 to 4c higher than 
live. .T. w. c. 
Boston Produce Markets 
BUTTER. 
The market is dull excei)t on best West¬ 
ern creamery, which has brought uj) to 44 
cents. Good to choice creamer'y, 42 to 
4.3^/^c; medium grades, 40V4 to 411^c; 
dairy and ladles. .38 to ,39i^c; storage 
creamery, best, 4,3c; renovated, .39 to 40c. 
CHEESE. 
Business is light, as spe<Milators are un¬ 
willing to dispo.se of their better grades 
at current offers. Best whole milk. 24 to 
241^c; medium to good, 21 to 23i/^c; 
skims, 14 to 19c. 
ECiGS. 
Market .strong and somewhat higher. 
Nearby choice, 60 to 0.5c; Western, good 
to i)rime, 45 to .50c; medium grades, 36 to 
40c; storage, .34 to 35c. 
I’OUI.TRY. 
Beceipts modi'rate, but trading light, 
even at the reduced i)rices in some lines. 
Best turkeys, .32 to .34c; common to good, 
24 to .30c; chickens, 24 to .30c; fowls, 24 
to 27c. 
VEGETABI.E.S. 
Potato market dull. Maine, 2-bu. bag, 
.$,3 to .$,3.25; squash, ton, ,$20 to $40; tur¬ 
nips, bu., tiO to 7,5c;'lettuce, bu., 40 to 
.50c; spinach, bu., 4,5 to 50c; radi.shes, bu„ 
40 to 4.5c; onions. Eastern, 100 lbs., $3 
to $3.25; cabbage, bbl., $1 to $1.50; toma¬ 
toes, hothouse, lb, 20 to 22c; Brussels 
sprouts, qt, 12 to 14c. 
FRUITS. 
Demand for apples light. Resi; Bald¬ 
win, bbl., .$4 to .$4.50; Greening, $3.50 to 
$4; McIntosh, .$5 to $6; 8py, .$.3 to .$4.50; 
We.althy, .$3 to .$4 ; under grades, all va¬ 
rieties, $2 to .$2.75 ; cranberries, bbl., $9 
to $11..50; grapes, 20-lb. bkt., 50 to 60c; 
pears, bbl., $5 to .$7. 
HAY AND STRAW. 
Demand is good on the better grades, 
but market otherwise much unsettled. 
Straw, dull; Timothy, No. 1, .$24 to ,$2.5; 
No. 2, .$21.50 to .$2.3; No. .3, $18 to $19; 
clover, mixed, .$17 to .$21; swale hay, .$13 
to $14; straw, rye, $16 to $17; oat, $11 
to .$12. 
Philadelphia Wholesale Markets 
BUTTER. 
Business is dull, only a small propor¬ 
tion of the receipts classing as high grade. 
Tinder qualities hard to sell, except at 
cut prices. Fancy prints, 50 to 52c; good 
to choice tub, 45 to 46c; medium grades, 
41 to 44c. 
EGGS. 
Market on medium qualities of gather¬ 
ed is very weak ; storage barely steady; 
fancy nearby scarce. Nearby, choice^ 56 
to .57c; gathered, well-graded, 49 to 50c; 
medium qualities, 42 to 45e; storage, 33 
to .36c. 
LIVE roui.TRY. 
Choice heavy fowls in strong demand; 
chickens steady ; turkeys scarce and firm. 
Fowls, ‘20 to 23c; chickens, 19 to 2.3c; 
ducks, 19 to 22c; turkeys, 28 to .32c; 
guineas, pair, 70c to $1 ; pigeon-s, pair, 
20 to 2,5c. 
DRESSED POULTRY. 
Market higher and firm on turkeys and 
chickens. Turkeys, best, .32 to .3,5c; com¬ 
mon to good, 24 to 30c; fowls, 22 to 26c; 
chickens, fancy nearby, 3.3 to 36c; com¬ 
mon to good, 2,5 to .30c; ducks, 25 to 27c; 
guineas, pair, $1 to .$1.05; squabs, doz., 
$4.75 to .$6.7.5. 
FRUITS. 
Grapes selling slowly; cranberries firm 
and higher; other fruits clearing up fairly 
well. Apple.s, dessert varieties, bbl., $.5 
to .$6; common sorts, ,$2 to .$4.50; quinces, 
bbl., $2.50 to .$.3..50; grapes, 1,5-lh. bkt., 
40 to 00c; pears, Bartlett, bbl., .$4 to $5; 
Seckel, $6 to $8; cranberries, bbl., $10 
to $11..50. 
VEGETABLES. 
Arrivals of potatoes quite large and 
market only barely steady; cabbage and 
onions quiet. Potatoes, bu., $1.2,5 to 
$1.6,5; s”weet potatoes, %-bkt., 40c to $1; 
lettuce, bu.-bkt., $1 to ,$2; Brussels 
.sprouts, qt., 12 to 18c; cabbage, ton, .$18 
to $28; onions, 100 Ib.s., $1.50 to .$2.75. 
HAY AND STRAW. 
Arrivals of hay quite heavy, a large 
proportion being for export. Ilay, No. 
1, $27 to .$27..50; No. 2, $25.50 to $26.50; 
No. .3, .$23 to .$24.50; clover, .$23 to 
.$26..50; straw, rye, $16 to $17: oat and 
wheat, $12.,50 to $14.50. 
AILING ANIMALS 
Cough 
My horse, a pacer, about 14 years of 
_ge, mostly used for driving only a short 
distance morning and evening. He seems 
to have a dry cough, mostly in the morn¬ 
ing and especially when eating his grain, 
and coughs each time after drinking. He 
drinks very freely and eats quite a lot 
of grain every day, and gets all the hay 
he cleans up. This horse is well-cared 
for, and we think he should be in very 
good condition and active, but we find 
him very inactive, spiritless, always hol¬ 
low sides, and lately he is going dow’n 
in flesh rapidly. We feed him a pre¬ 
pared horse feed, with molasses in prefer¬ 
ence to oats, as the latter is voided in an 
undigested form. Please let me know 
what to do, R. M. G. 
Have the teeth attended to by a com¬ 
petent veterinarian, then wet all feed, 
give oat .straw in Winter and grass in 
Summer in preference to hay, and do not 
work the horse soon after a meal, or al¬ 
low any bulky feed at noon if he has to 
work. The cough, we suspect, is due to 
indigestion, and may be one of the first 
.symptoms of heaves. The .sluggishness 
of the horse also suggests indigestion. It 
would be well materially to reduce the 
grain ration, and to feed not over one 
pound of roughage per 100 pounds of body 
weight. We should prefer oats and bran 
to the molasses feed. Keep the bowels 
“active.” If the cough persists give half 
an ounce of Fowler’s solution of arsenic 
night and morning. A. s. A. 
Injured Bone 
What would be the best thing to do for 
my cow? About two weeks ago .she was 
hit on the hind legbone, left back leg, and 
on the inside, that is, the side nearest the 
udder, place of hurt being above knee. 
She was either kicked or hit by a stone. 
There was only a small cut, which seemed 
to heal rapidly. The cow limped badly 
immediately after being hit, not seeming 
to put any weight on the foot when walk¬ 
ing. Now there is a soft lump, the size 
of a fist, but not so high, coming on the 
spot. We rubbed the leg with liniment, 
but seemingly in vain, for though she does 
not limp as badly I .should think it ought 
to be better. Is a knock on the bone, 
such as I described, long in healing? The 
bone is not broken, j. F. ii. 
It is probable that the shell of the 
bone was injured and now is sloughing 
off, accompanied by a formation of pus 
which will break through the skin if not 
liberated by cutting. Paint the lump 
with tincture of iodine and then lance 
for liberation of pus and probe for flakes 
of bone, which should be removed. After¬ 
ward swab the wound daily with, tincture 
of iodine and then dust with boric acid. 
It would be best to have the case attended 
by a veterinarian, if that is possible. 
A* S« A. 
Swelling 
I h.ave a heifer calf .seven months old. 
About a week ago a .swelling appeared 
under her jaw on the throat. I thought 
at first she was stung by something, but 
it is in same condition. It does not .seem 
to bother her. I have rubbed with lini¬ 
ment several times and she does not act 
as if it hurts when pres.sed. From the 
feel of it it seems to be filled with wind. 
Maryland. J. F. A, 
If you are correct in thinking that the 
swelling is full of air, it may come from 
a .small puncture of the skin or of the 
gullet. More likely it is a dropsical 
swelling indicative of bloodlessness and 
debility from lack of food, or from some 
debilitating disease. Feed generously 
and brush and paint the swelling with 
tincture of iodine. If pus forms it will 
have to be liberated. A. 8. A. 
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