1391 
Products, Prices and Trade 
NEW YORK, DECEMBER 5, 1918. 
These prices and notes are believed to 
be fairly representative of the current 
trade here: 
MILK. 
Price to producers in loO-mile zone 
from New York for 3 per cent milk is 
$4.06 per 100 lbs. Retail prices at New 
York ar^: Grade A, bottled, 19, cents; 
grade B, bottled, 17 cents; loose milk to 
stores, 1314 cents, loose milk by stores, 
14 cents. 
BT'TTER. 
Creamery, fancy lb. 68 @ 69 
Good to Choice . 65 ® 67 
Lower Grades. 54 f® 59 
City made. 41 & 45 
Packing Stock. 49 @ 42 
Process . 44 & 52 
CHEESE, 
Whole Milk, fancy . 36 1» 37 
Good to choice. 34 & 35 
Lower grades. 30 @ 32 
Skims, best. 27 & 28 
Fair to good. 18 ® 24 
EGGS. 
White, nearby, Choice to fancy. 94 ® 95 
Medium to good.. 82 & 90 
Mixed colors, nearby best. 76 & 80 
Common to good. 65 & 70 
Gathered, best, white. 88 92 
Medium to good, mixed colors ... 70 & 75 
Lower grades. 44 & 50 
Store ge. 42 & 51 
LIVE STOCK. 
Natlre Steers. 13 00 @17 50 
Bulls . 6 00 @10 00 
Cows . 4 00 @8 50 
Calves, prime veal, 100 lbs..15 00 @2100 
Culls. 8 00 @12 00 
Hogs.16 50 @18 00 
Sheep. 100 lbs. 6 00 @9.50 
Lambs .13,50 @14 75 
DRESSED 3IE.ATS. 
Calves, choice. 28 @ 29 
Common to good. 23 @ 27 
Pigs. 23 @ 26 
Lambs, hothouse, head . 8 00 @12 00 
DRESSED POtlLTRY. 
Turkeys, best. 42 ® 44 
Medium to good. 28 @ 40 
Chickens choice broilers, lb. 48 @ ,50 
Fair to Good. 34 @ 45 
Fowls. 30 @ 35 
Roosters. 25 @ 26 
Spring Ducks. 40 @ 42 
Rqnabs. doz. 2 00 @8,50 
Rabbits, pair. 35 ® 75 
BEANS, 
Marrow, 100 lbs. 
Pea. 
Medium .. . 
California, small white. 
Bed Kidney. 
Lima, California. 
10 00 @12 50 
9 00 @10.50 
9 00 @10 00 
10 00 @10 75 
9 25 @11 75 
12 75 @13 00 
FRUITS. 
Apples—Baldwin, bbl. 
York Imperial . 
Ben Davis. 
King . 
; Spitzenburg. 
Hubbardston. 
Gano . 
McIntosh. 
Pears. KielTer, bbl. 
Cranberries, bbl. 
4 00 @ 6 50 
4 00 @ 7 00 
3 00 @ 4 00 
4 00 @ 6 50 
4 00 @ 7 00 
4 00 @5 00 
3 50 @ 4 50 
6 00 @10 00 
6 00 @ 9 00 
9 00 @15 00 
NUTS. 
Black Walnuts, bu. 2 25 @ 2 50 
Hickory nuts, bu. 3 Oil @ 6 00 
VEGETABLES. 
Potatoes—L. I., bbl. 4 75 ® 5 20 
State, 180 lbs. 3 90 @ 4 25 
Maine, 180 lbs. 4 25 @ 4 65 
Sweet Potatoes, bbl. 4 00 @ 6 50 
Beets, bbl. 2 50 @ 3 00 
Carrots, bbl. 150 @ 175 
Cabbage, ton.1000 @25 00 
Lettuce, half-bbl, basket. 1 00 ® 3,50 
Onions. 100 lbs. 1 25 @ 2 25 
String Beans bu. 1,50 @5 00 
Squash, Hubbard, bbl,. 1 00 @ 1 50 
Lima Beans bu . 3 50 @ 6 00 
Cauliflower, bbl. 1 50 @ 6 00 
Egg Plants, bu. 2 00 @ 4 00 
Spinacn, bbl . 75 @1,50 
Turnips, rutabaga, bbl. 1 50 @ 1 78 
Parsnips, bbl . 2.50 @ 3 00 
Salsify. 100 bunches. 4 00 @6 00 
Kale, bbl. 1 00 @ 1 25 
HAT AND STRAW. 
Hay. Timothy, No. 1. ton . 36 00 @37 00 
No. 2.32 00 @35 00 
No. 3 .27 00 @30 00 
Clover mixed.24 00 @30 00 
Straw, Bye.17 00 @18 00 
GRAIN. 
Following are the Government iirices 
on No. 2 red wheat at various markets: 
New York. $2.373,4 ; Chicago, $2.23; St. 
Loui.s, ,$2.21. No. 3 Y^ellow corn at New 
York. $1.65; Chicago, $1.45. Oats, No. 
3 white. New York, 84c; rye, ,$1.75. 
I’ractically no sale for buckwheat grain 
here. Producing points in I’eunsylvania 
and New Y'ork report buckwheat as sell¬ 
ing from $3.50 to .$4 per 100 lbs. Buck¬ 
wheat flour at New York wholesales 
around $6.50. Sunfiower seed wholesales 
at $6 to $10 per 100 lbs. 
Retail Prices at New York 
These are not the highest or lowest 
prices noted here, but represent produce of 
good quality and the buying opportunities 
of at least half of New York’s popula¬ 
tion : 
Butter—Best prints .73 to 76c 
Tub, choice .68 to 72c 
Medium to good.55 to 65c 
Cheese .40 to 45c 
Egg.s—Best nearby.95c to $1.00 
Gathered, good to choice....70 to S5c 
Potatoes, lb. ... 3 to 4c 
Cabbage, head .10 to 15c 
Lettuce, head .5 to 10c 
Onions, Ih.4 to 5c 
Dressed fowls, lb.35 to 45c 
Chickens, lb. 40 to 4.5e 
Turkeys, lb.45 to 4Se 
Leg of lamb, lb. 42 to 48c 
Apples, doz. 30 to 60c 
7 ^ RURAL N 
Philadelphia Markets 
BTTTTER. 
Best creamery prints. 73 to 74e; tub, 
choice, 69 to 70e; packing stock, 40 to 
43c. 
FGGS. 
Nearby choice, 76 to 7Sc; gathered, 
best, 70 to 72c; lower grades, 55 to 65e. 
LIVE POULTRY. 
Fowds, 2,® to 32c; chickens, 26 to .32e; 
roosters, 20 to 21c; ducks, 28 to .35c; 
guineas, pair, 7oc to $1.10. 
DRESSED POULTRY. 
Turkeys. .38 to 40c; chickens, 35 to 
44c; fowls, .34 to 37c; roosters, 27c; 
ducks, Spring, 38 to 42c; squabs, doz., $6 
to $8.25. 
FRUITS. 
Apples, bbl., $4 to $6.25; cranberries, 
bbl., $9 to $14. 
VEGETABLES. 
Potatoes. No. 1. bbl., $3 to $3.75; %- 
bu. bkt., 40 to 90c; sweet potatoes, bbl., 
$3 to $5; cabbage, ton, $15 to $30; 
onions, 100 lbs., $1.25 to $1.60. 
EW-YO RKER 
HAY AND STRAW. 
Hay, No. 1, .$33 to $.34; No. 2, $31 to 
.$.32; No. 3, $25 to $26; clover mixed, 
.$25 to $31. Straw, rye, $16 to .$19; oat 
and wheat, $14 to $16. 
Coming Live Stock Sales 
Dec. 12—North Carolina Hereford Cat¬ 
tle Breeders’ Association, Charlotte, N. 
C.; ,T. H. Rogers, secretary. 
Feb. 4-5, 1919—Holsteins. Pure-bred 
Live Stock Sales Co., Brattleboi’o, Vt. 
April 1-2, 1919—Holsteins. Pure-bred 
Live Stock Sales Co., Brattleboro, Vt. 
Jan. 8-10, 1919 — Ohio Shorthorn 
Breeders’ Association, Shorthorns, Co¬ 
lumbus, Ohio; P. G. Ross, sale manager. 
Feb. 18-21, 1919—Shorthorn Congress 
Show^ and Sale, Chicago, Ill.; F. W. 
Harding, manager. 
March 7, 1919—W. C. McGavock, Du- 
roc-Jerseys; Mt. Pulaski, Ill. 
Packing Butter for Winter 
Mrs. S. C., who asks for information 
on page 1200, is advised to wash her 
butter made from sour cream thoroughly, 
and salt one ounce to the pound. Then 
pack in jars now used for anything but 
butter, or new wooden tubs that have 
been thoroughly soaked with brine, leav¬ 
ing about an jnch space on top. Cover 
with cloth and then fill with salt slightly 
moistened, and keep in a cool cellar. She 
will have no trouble in keeping butter all 
AVinter. I have kept it a year and con¬ 
sider the flavor of butter made from sour 
cream much better than that made from 
sweet. L. 
Pawling, N. Y, 
I quite agree with you that most people 
prefer a high-flavored butter to that made 
from sweet cream. If one is careful in 
caring for their cream, and it is not al¬ 
lowed to get too sour, butter can be made 
that will stand up well. The pasteurized 
sweet-cream butter has excellent keeping 
qualities, and one’s choice would depend 
on the particular type of butter preferred. 
One of the essentials in making the sour- 
cream butter is certainly washing the 
butter well, as you mention. ii. F. J. 
NOTE; Skimmed milk is a dairy by-product. Vast quantities of it are either fed 
to live stock or wasted. The opening of a new market for skimmed milk is of 
real importance to the entire Dairy Industry of the United States. The facts set 
forth below deserve the thoughtful consideration of the farm people of America, 
and of all Agricultural Extension Workers* 
HEBE 
and the new market for a dairy by-product 
The ntilization of by-products is a 
inatter of first importance to prac¬ 
tically all lines of commercial enter¬ 
prise. 
Until recent years by-products were 
generally wasted as useless. Cotton¬ 
seed for instance was either dumped 
or burned—gluten was discarded by 
starch making industries—now both 
are valuable stock feeds and have 
many other uses — gasoline was a 
waste product of the kerosene re¬ 
fineries—coal tar, now the base of 
many valuable products, was a nuis¬ 
ance to the gas plants—and there 
are scores of other instances where 
waste has been turned into profit. 
Economists tell us were 
it not for the utilization 
of by-products our whole 
economic structure would 
be seriously impaired. 
Skimmed milk is a dairy 
by-product heretofore 
largely used as a feed for 
stock, or else wasted. 
Thanks to scientific minds, 
processes have been de¬ 
veloped for utilizing 
skimmed milk as a human 
T. B% mtant M 
2S.S%T0TAi. SOUOS. 
HEBE COMPAHV 
CMiCAOO- 5WrTU.U*^ 
food by perfectly combining with it 
refined, edible cocoanut fat, which 
restores in large measure the food 
value of the animal fat which has 
been extracted—the result is a palat¬ 
able, nutritious food product, marketed 
under the trade name HEBE. 
Hebe is properly and plainly labeled 
and sold for just what it is—“a com¬ 
pound of evaporated skimmed milk 
and vegetable fat.” It is recom¬ 
mended principally for cooking, bak¬ 
ing and for coffee and its use for these 
purposes fills an economic need. Hebe 
is a licensed product and its profits 
are subject to the regulations of the 
U. S. Government. 
Through Hebe, skimmed 
milk is lifted from its sta¬ 
tus as a feed for stock and 
dignified by recognition 
as a food for human kind. 
Hebe thus opens to the 
dairying industry a new 
and more important 
market for its great by¬ 
product, skimmed milk— 
which is a matter of 
primary importance to 
all farm people. 
A booklet telling the interesting story of Hebe and its value to the 
dairy industry will be sent free on request. Address The Hebe 
Company,3212 Consumers Building, Chicago. 
THE HEBE COMPANY 
CHICAGO 
SEATTLE 
