1080 
‘Iht RURAL NEW-YORKER 
Market News and P 
September 3, 1921 
rices 
Countrywide Produce Situation 
FARM PRODUCTS IN STRONGER POSITION; 
CROPS AND STORAGE STOCKS UGIITER; 
PRICE CHANGES MOSTLY 
SLANT UPWARD 
Some crops are doing much better since 
the cooler, showery weather, but thpy will 
never make the yield they would have 
shown but for the setbacks of Spring and 
midseason. Most sections still need rain, 
but soon it will be too late to help ordi¬ 
nary crops. Corn, cotton and fruit will 
be helped, also cabbage and root crops, but 
not so with potatoes. 
TOO MANY CULL POTATOES 
When the growth of potatoes has been 
slopped, the arrival of rain only causes 
knobs to start, thus spoiling the grade 
and greatly increasing the proportion of 
culls. Letters are coming already in re¬ 
gard to the disposal of such stock. Starch 
mills will buy some of (he cheap potatoes, 
but so much starch was made last year 
that the grind will be light. If the po¬ 
tato crop is as short as it seems likely to 
be, there should be a good demand for 
cheap stock in many of the city markets. 
There is a chance that by holding the poor 
stock a demand will develop. Sometimes 
in the early Spring almost any sort of 
potato stock can be sold. Most of the 
trouble seems to be in the great northern 
potato belt around the lakes, where the 
dry weather came at the wrong time. 
The early crop there was close to a fail¬ 
ure. while the late crop in some sections 
was hurt badly in quantity and grade. 
Recent higher prices attracted heavy ship¬ 
ments, and quotations declined a little the 
last of August. Growers, recalling last 
year's disastrous waiting, have been rush¬ 
ing the crop along as fast as it is ready. 
PRICE OUTLOOK GOOD 
If general business continues dull the 
demand may fall off. Otherwise the price 
outlook seems remarkably good for pota¬ 
toes, as well as for fruit, onions, calbbage 
and root crops. The three last-mentioned 
lines were hurt by the same causes as 
potatoes. There was a reduced acreage 
and a poor stand in the Spring and too ■ 
much dry weather later in the season. 
Late cabbage may be one of the shortest 
crops in many years, according to reports 
from kraut manufacturers, but some say 
the prospect has been considerably lm’pcd 
by recent rains. Cabbage is one of the 
few vegetables that can use rain in the 
Fall. Root crops ,too, will get some 
benefit, but the onion shortage seems set¬ 
tled. Connecticut Valley growers are get¬ 
ting about $3 per 100 lbs., which looks 
well to them beside the prices prevailing 
last season. 
VALUES UNEVEN 
Ibices of what the farmers sell appear 
to he going up; advancing in an uncer¬ 
tain, irregular way, but not wholly losing 
what they have gained. The stronger ten¬ 
dency is partly the result of crop shortage, 
but it is also in line with a slight recovery 
in prices of some other products which 
had gone back to pre-war prices or lower. 
Three of the most important farm prod¬ 
ucts. corn, cattle and cotton, reached a 
point lower than before the war. The 
same is true of some vegetables. Wheat 
still is higher than before the war. Farm¬ 
ers felt the slump first, and hardest, but 
the farmer is one of the first to feel im¬ 
provement. Almost anything is better 
than the lot of the (1,000,000 people unem¬ 
ployed. 
Average prices of all farm products are 
still about one-sixth above the 1913 aver¬ 
age. That would not be so bad if the 
prices of lines that, the farmer has to buy 
were down in nroportion. but some of the 
farmers’ supplies, especially coal, building 
material, house furnishings and chemicals, 
are just about as high as ever. The gen¬ 
eral average of all sorts of commodities is 
about 50 per cent above the 1013 level. 
In other words, as compared with the $1 
standard in 1013. what the farmer sells is 
worth about .$1.17. and what he buys 
about $1.50, but for some things tiie 
farmer has to exchange twice as much of 
his products as in 1013. The cure is. of 
course, to coax these high-cost birds off 
the perch by refusing to feed them except 
on the level ground ;• that is, not to sell 
corn for less than the 1013 prices and use 
the money to buy furniture at 2% times 
the 1013 prices or building materials at 
101.3 levels. A little more hungry waiting 
for customers on the part of some dealers 
may tend to even up the price situation. 
Anything that is more than 50 per cent 
above 1013 prices is out of the present 
line of values, and will have to come down 
unless others things go up again. Goods 
in general are about two-thirds of the 
way down between 1020 and 1013. Even 
the 1913 prices were not considered low 
at the time, and the increasing cost of 
living had been a subject of complaint 
since 1896. Nobody can tell what will 
come next, but anyway it seems that 
either farm product 0 must go up or some 
other things come down before there can 
be much business activity. Just now it 
looks as if both might happen. For the 
past few weeks or months potatoes and 
fruits, also dairy and poultry products, 
bave been tending upward more or less, 
and. on the other hand, there are “bar- 
f'un sales” on some goods needed by the 
family. 
FRUIT BOOM IN CANADA 
Apple growers in Canada are showing 
enthusiasm. No wonder, when they aver¬ 
aged over $0 per barrel for a crop of over 
3,000.*000 bushels last season. They set 
out over half a million dollars’ worth of 
nursery stock last season, despite the high 
cost of young fruit trees. Apple trees 
cost them 48c on an average, and other 
kinds more. Our Canadian neighbors are 
going strong for apples, pears, plums, 
raspberries and gooseberries. 
IRREGULAR TREND OF PRICES 
Fall apples have continued to bring 
good prices in nearly all markets, with a 
general range of $2.50 to $3 per bushel 
basket. The range is about the same on 
pears as on apples, and northern peaches 
have been selling at $3 to $4 per bu. 
Watermelons are dull, and markets heav¬ 
ily supplied. I’robably the average is not 
much above $100 per car, but choice large 
sizes in some sections reach $125 to $275. 
Eastern cantaloupes, wholesale, in half a 
dozen Eastern cities range from $1 to 
$1.75 per standard crate. Cabbage brings 
c< mparatively high prices, ranging from 
$40 to $75 per ton in leading city markets. 
Following are general wholesale ranges of 
leading products in large Eastern cities 
late in August : Potatoes. $3.25 to $3.65 
per 100 lbs.; top grades of butter, 3S to 
41c per lb.; cheese, 17 to 20c per lb.; 
beef steers, $6.60 to $9.60 per 100 lbs ; 
hogs, $7.29 to $9.35 per 100 lbs.; veal, 
$15 to $18 per 100 lbs.; fat lamjbs, $8.25 
to $10.50; No. 1 Timothy hay. $22 to $30 
per ton ; cottonseed meal, $35.50 per ton; 
gluten feed, $35.71 per ton. 
40e 
lb., 
lb., 
lb., 
32 
Local Up-State Markets 
JOHNSON CITY-ENDICOTT MARKETS 
Hamburg, lb., 20c; boneless roasts, lb., 
20c; kettle roasts, lb.. 18c; porterhouse 
steak, lb., 30c; round steak, lb., 28c; 
neck cuts, lb., 10c; lamb chops, lb., 35 to 
; mutton, lb.. 12 to 25c; veal chops, 
32c; veal loaf, lb., 30c; veal cutlets, 
40c; roasting pigs, lb., 25c; sausage, 
25c; salt pork, lb., 20c; pork loin, lb., 
to 38c; sliced ham, lb., 35 to 38c; 
brisket bacon, lb.. 22c; rabbits, lb., 35c. 
Live Poultry—Broilers, lb., 40c; heavy 
fowls, lb., 30c; old roosters, lb., 25c; tur¬ 
keys. lb., 45 to 50c; geese, lb., 34c; ducks, 
lb.. 32c. 
Dressed Poultry—Heavy fowls, lb., 
35c; roasting chickens, lb., 45c; turkeys, 
lb.. 55c; geese, lb., 38c; ducks, lb.. 38c. 
.Milk, qt., 9c; buttermilk, qt., 5c; skim- 
milk, qt., 5c; creamery butter, fancy 
prints, lb., 49c; best dairy prints, lib.. 
49c; dairy in jars, lb., 49c; cheese, whole 
milk cream, lb., 33c; skim, 17c; cottage 
cheese, lb., 10c; pimento cheese, lb., 15c. 
Eggs, white, extra, 48c; brown, 47c; 
mixed colors. 47c; honey, clover, card. 
28c; extracted, 20c; popcorn, lb., 10c; on 
cob, 8c; buckwheat flour, lb., 5c; maple 
syrup, gal., $2.50. 
Peaches, freestones. % bu., $1.75; 
pears, Keifers, bu., $3; citron, each, 10 
to 15c; pic apples, qt., 8e; plums, peck, 
75c; long blackberries, qt., 25c; elderber- 
berries, qt., 10 to 15c. 
Beans, string, <|t., 5c; dry, lb., 6c; 
•beets, best, bu.. $1.15; cabbage, white, 
lb., 3c.; cucumbers, each, 1 to 3c; corn, 
doz., 15 to 25c; carrots, bunch, 5c; cauli¬ 
flower, best, lb.. 10c; celery, best bunch, 
12 to 15c; dill pickles, each. 1c; dill, 
bunch. 5c; eggplant, best, 15c; medium, 
10c-; lettuce, large heads, 5c; onions, 
green, bunch, 5c; bu.. 75c; peas, qt., 10c; 
potatoes, new. peck, 50c: old peck. 20c; 
pumpkins, each. 10 to 20c; rhubarb, lb., 
5c; radishes, white, bunch. 5c; sauer¬ 
kraut, qt., 15c; spinach, peck, 20c; Hub¬ 
bard squash, lb.. 4c: rutabagas, bu., 90c; 
tomatoes, qt.. 7c; V., bu.. $1; vegetable 
oysters, bunch. 10c; vinegar, qt., 10c*. 
SYRACUSE PUBLIC MARKET 
Live Poultry—Ducks, lb., 28c; Spring. 
30 to 33c; chickens, lb.. 30 to 35c; fowls. 
28 to 35c; geese, lb., 35c; guinea hens, 
each, $1. 
Dressed Poultry—Ducks. lb.. 50 to 00c; 
chickens, lb., 50 to 60c; fowls, lb., 45 to 
55c. 
Eggs, 45 to 50c; duck eggs, 50c-; butter, 
lb.. 50 to 55c; honey, comb, 30c; Italian 
c-beese, lb., 45c. 
Apples, bu., $1 to $2; cantaloupes, 
crate. $1.50 to $3.50; crab apples, bu.. 
$1.50; elderberries, bu.. $1 ; huckleberries, 
mate, $8; pears, bu.. $1.25; Bartlett bu.. 
$2; peaches, bu., $2.50; plums, bu., $1.75; 
watermelons, each. 25 to 35c. 
Beans, stringless, bu., $2 to $2.50; 
beans. English lima, bu., $1.50 to $2 50; 
beets, bu., $1.50; per doz. bunches, 40 to 
50c; c-abbage, doz. heads, 75c to $1.50; 
celery, doz. bunches, 50c; carrots, doz. 
bunches, 30c; chives, bunch, 10c; cucum¬ 
bers, per doz.. 10c-; per bu . 50 to 60c; 
pickles, per 100. 35 to 50c; dill. doz. 
bunches, 40 to 60c; eggplant, per doz 
endive, doz. heads, 50c; garlic, lb.. 
Hubbard squash, lb., 2c; kohl-rabi. 
60c; lettuce, leaf, crate. 75e to $2.50; 
Boston, per doz., 25 to 40c; onions, doz., 
20 to 25c; per bu., $1.25; parsley, doz. 
bunches. 40c; peppers, doz., 20c; per bu., 
$L75 to $2.50; potatoes, bu . 75c to 
$2 25; radishes, doz. bunches, 15 to 20c; 
romaine. doz. heads, 30 to 50c: sage, 
bunch. 5c-; Summer squash, per doz.. $1 
fo $1.50; sweet corn. doz. ears. 10 to 15c; 
Swiss chard, bundle, 10c; tomatoes, bu., 
50c; turnins, doz. bunches. 50<-. 
Hay and Straw—Alfalfa, extra, ton. 
$°3; bar. No. 1. ton. $20; No. 2, $18; 
No 3. $16; Timothy, ton. $22. Straw— 
Rye, ton. $14: wheat, $12; oat, $8. 
.. $ 2 ; 
20c; 
doz., 
ROCHESTER 
Dressed beef, carcass, lb.. 12 to 16c; 
forequarters, lb., 8 to 12c; hindquarters, 
lb., 16 to 20c; dressed hogs, light, lb., 13 
to 15c; heavy, 10 to 12c; Spring lambs, 
lb., 18 to 22c; yearling lambs, lb., 16 to 
Esc; mutton, lb., 8 to 12c; veal, lb., 15 to 
17c. 
Live Poultry—Fowls, lb., 24 to 25e; 
broilers, lb., 28 to 30e; live springers, lb., 
33 to 35c; roosters, old, 24 to 25c; eggs, 
45 to 50c. 
Apples. 14-qt. basket, 75c to $1 ; per 
Ln$1.50 to $2; crabapples, bu., $1.25 to 
$1.50; elderberries. 14-qt. basket. 40 to 
60c; grapes, 14-qt. basket, $1.25 to $1.50; 
pears, 14-qt. basket. 75c to $1 ; per lb., 
_to 3c; plums, 14-qt. basket. $1 to 
$1.25; peaches, Crawfords, basket. $1.10 
to $1.25; seconds, 75c to $1; other va¬ 
rieties, 6) to 65c; Lawton berries, crate, 
$6 to $7; muskmelons, doz., $1. to $4; 
watermelons, each, 30 to 50c. 
Beets, per doz. bunches, 30 to 35c; cab¬ 
bage. doz. heads, 75c to $1.50; carrots, 
per doz. bunches. 20-to 25c; celery, doz. 
bunches, 60 to 75c; eggplant, per doz., 
$1 to $1.50; green peppers, 14-qt. basket, 
50 to 60c; red peppers, 14-qt. basket, 
$1 25 to $1.50; lima beans, lb., 25 to 30c; 
lettuce, doz. heads, 30 to 45c; head let- 
fuee. per doz., 75c to $1 ; mint, green, doz. 
bunches, 30 to 35c; onions, bu.. $1.25 to 
$1.50; greeu, doz. bunches. 15 to 20c; 
potatoes, new. bu.. $2.25 to $2.50; pump¬ 
kins, doz.. $1.50 to $1.75; pickles, dill, 
per 100. 60 to 75c; small, per 100. 30 to 
40c; radishes, doz. bunches, 10 to 12c; 
sweet corn, best, doz., 20 to 25c; yellow 
bantam, 18 to 20c; seconds, doz.. 10 to 
15c; Summer squash, per doz., 50 to 60c; 
tomatoes, 14-qt. basket, 30 to 45c; green 
beans, (basket, 60 _to 75c; wax beans, 
basket, 50 to 75c; watercress, doz. 
bunches, 40 to 50c. 
Beans, per 100 lbs., hand-picked, me¬ 
dium, $3.50; red marrow, $8; white mar¬ 
row, $4.50; red kidney, $10; white kid¬ 
ney, $11; pea, $3.35; yellow-eye, $6.50; 
imperials, $8.50. 
Hides, steers, No. 1, lb., 4c; No. 2. 3c; 
cows and heifers. No. 1. 3; No. 2. 2c; 
bulls and stags, 2; horsehides, each. $L50 
to $2^; lambs, each, 25c: calf. No. 1. 12c; 
lin- 
No. 2. 
washed 
10c; fleece 
medium. 15 
lb., 
to 18c. 
to 18c 
Wheat, per bu.. $1.10 to 81.15; corn, 
shelled, bu.. SO to 82c; oats. 41 to 42c; 
rye. bu.. $1.05 to $1.10; hav and straw, 
$14 V topis''’ 1 ’’ tOD ’ !?2:: t0 $27; Rtraw ’ ton, 
to 
Boston Wholesale Markets 
Butter 
Creamery, best, 45 to 46c; good 
choice, 40 to 44c; dairy, 30 to 40c. 
Eggs 
Best nearby, 55 to 56c; gathered, best, 
48 to 50c; lower grades, 35 to 45c. 
LIVE POULTRY 
Fowls, 28 to 30c; broilers. 25 to 27c. 
DRESSED POULTRY 
Roasting chickens. 45 to 58c; broilers. 
3;» to 40c-; fowls, 30 to 40c; ducks, 28 
to 30c. 
FRUITS 
Apples, new, bbl.. $4 
berries, qt., 20 to 30c-: 
Nearbv. bu. 
Island, bbl.. $5.75 to $6; 
to $6; huckle- 
. , peaches. 14-qt. 
basket, $1 to $1.50; pears, bu., $2 to 
$2.50. 
POTATOES 
box, $2 to $2.25; Rhode 
. sweet potatoes, 
bbl., $6 to $7. 
Vegetables 
Beets, bu. box. 50c to $1; carrots, bu., $1 
to $2 ; cucumbers, bu., $1 to $3 ; sweet corn, 
peppers, bu., 50 to 60c; radishes, bu., 
50c; squash, bbl.. $1.50 to $1.75; toma¬ 
toes. bu., 75c to $1 ; turnips, yellow. $1 
to $1.25; rutabagas, 150 lbs.. $3.75 to $4. 
HAY AND STRAW 
Ilav. Timothy, No. 
2. $31 to $32; ‘No. 3, 
mixed. $26 to $30. 
oat. $17. 
1. $34 to $35 ; No. 
$27 to $28; clover 
Straw, rye, $26; 
Philadelphia Wholesale Markets 
BUTTER 
Best creamery, 42 to 43c 
good. 35 to 40c- 
common to 
packing stock, 24 to 27c. 
Eggs 
Nearby fancy, 52 to 53c; gathered, 
common to good. 35 to 45c. 
Live poultry 
Fowls. 25 to 30c; broilers, 30 to 34c; 
ducks, IS to 23c. 
dressed poultry 
Fowls, 34 to 39c; broilers, 34 to 38c; 
ducks, 27 to 2Se. 
FRUITS 
Peaches. %-bu. basket. $2 to $3; musk¬ 
melons, %-bu. basket, 10 to 50c; water¬ 
melons, carload, $175 to $275; blackber¬ 
ries. qt., 15 to 25c; huckleberries, qt., 20 
to 32c. 
VEGETABLES 
Potatoes, new. bid., $4.50 to $5.50; 
cabbage, %-bu. basket, 40 to 75c; onions, 
%-bu., 75c to $1.25. 
HAY AND STRAW 
Hay—Timothy. No. 2. $23 to $24 ; No. 
3, $20 to $21 ; clover mixed. $20 to $21 ; 
new hav $18 to $22. Straw—Rye, $18 
to $20;'wheat, $12 to $13. 
New York Wholesale Quotations 
August 25, 1921 
Milk 
York price for 
September fluid 
zoone, $2.90 for 
New 
milk in 201 to 210-mile 
3 per cent fat. City retail prices: Grade 
A, bottled, 18c; B, bottled, qt., 15c; pt., 
10c; B. loose, 11c; buttermilk. 11c: certi¬ 
fied, qt.. 28c; pt., 17c; heavy 
pt., 29c; route cream, % pt., 19c. 
Butter 
cream, % 
Creamery, fancy, lb.. 
. 41 
@ 
42 
Good to Choice . 
(a 
40 
Lower Grndes. 
& 
35 
City made. 
Dairy, best . 
.... 38 
@ 
39 
Common to good 
0 
36 
Packing Stock. . 
... 25 
@ 
30 
CHEESE 
Whole Milk, fancy, new.. 
.... 21 
@ 
21% 
Good to choice. 
& 
20 ~ 
Skims .. 
@ 
IS 
EGGS 
White, nearby, oholoe to fanoy .. 
.... 59 
@ 
59 
Medium to good. 
■a 
55 
Mixed colors, nearby best. 
.... 46 
<a 
48 
Common to good. 
.... 35 
9 
44 
Gathered, best. 
@ 
45 
Medium to good. , 
35 
@ 
42 
Lower grades. 
.... 18 
@ 
24 
LIVE STOCK 
Steen. 
.... 5"00 
@ 
9 35 
Bulli . 
.... 3 75 
@ 
5 00 
Cows. 
fir, 
nn 
Calves, prime veal,100 lbi. 
... 12 00 
@14 00 
Culls. 
.... 4 00 
@ 
8 00 
Hogs. 
rain 7* 
Sheep, 100 lbs. 
.... 3 00 
« 
6 00 
Lambs . 
@12 00 
live poultry 
Prices are reported as follows: Fowls, 
22 to 30c; broilers, 25 to 32c; roosters, 
18e; ducks, 22 to 24c; geese, 14 to 16c. 
dressed poultry 
Turkeys, best. 
Com. to good. 
Chickens choice lb. 
Fowls. 
Roosters.. 
Ducks . 
Squabs, dot...... . 
BEANS 
Marrow, 100 lb».... 
Pea. 
Medium .. ... ., 
Red Kidney . 
White Kidney. 
Yellow ICye. 
FRUITS 
A pples. new. bu. 
Peaches. U-qt bkt . 
Watermelons, carload 
H lack berries, qt. 
Huckleberries, qt_ 
Muskmelons, bu... ... 
Plums, R-ib bkt. 
Grapes. 20 lb. bkt.. 
POTATOES 
Long Island, bbl. 
Eastern Shore. 
Jersey . 
Sweet Potatoes, bu. bkt. . . 
VEGETABLES 
Beets, 100 bunches .... 
Cabbage, bbl. 
Carrots, bu. 
Cucumbers, bu. 
Lettuce, lialt-bbl. baske 
Onions, bu... 
Egg Plants, bn. 
Turnips, rutabaga bbl. 
Radishes. 100 bunches. 
String Beans, bu. bkt... 
Peppers, bu. 
Peas, bu. 
Romaine, bu. 
Mushrooms, lb. 
Tomatoes, 6-bkt crate... 
3 pk. box. 
Squash, bu . 
Swe*-t.corn 100. 
Cauliflowers, bbl. 
Lima Beans, bu. 
45 
@ 
55 
• ■ . 
30 
@ 
40 
38 
& 
40 
@ 
35 
28 
@ 
37 
22 
@ 
24 
25 
0 
28 
.... 4 
00 
@ 
7 
00 
.... 5 
75 
@ 
6 
75 
.... 5 
00 
0 
5 
75 
.... 5 
25 
0 
5 
50 
...11 
75 
@12 
00 
@12 
00 
.... 7 
50 
@ 
8 
00 
.... 1 
25 
0 
3 
50 
... 1 
00 
@ 
1 
75 
.. 175 
00 
@300 
00 
25 
@ 
30 
> . . . 
18 
0 
25 
.... 1 
50 
@ 
2 
50 
00 
@ 
9 
00 
30 
@ 
60 
UO 
@ 
1 
25 
00 
@ 
5 
25 
... 2 
00 
@ 
4 
00 
@ 
4 
25 
.... 1 
50 
0 
2 
50 
00 
0 
4 
00 
.... 2 
00 
0 
3 
25 
00 
I 
50 
.... 1 
00 
@ 
1 
50 
50 
0 
1 
75 
... 1 
00 
0 
3 
00 
50 
0 
75 
50 
<tt 
2 
50 
00 
@ 
2 
00 
75 
50 
1 00 
50 
50 
1 00 
50 
35 
75 
3 00 
75 
@ 2 50 
0 1 50 
(it 4 00 
@ 1 50 
1 00 
1 75 
1 75 
75 
2 50 
6 00 
I 50 
HAY AND STRAW 
Hay. Timothy,No. 1. ton.29 00 
No. 2. .25 00 
No. 3 2100 
Shipping.19 00 
clover. Mixed . 21 00 
8traw, Rye .20 00 
Oat and wheat. 10 00 
@30 00 
@28 00 
@23 00 
@21 00 
@27 00 
@22 00 
@11 00 
Gash 
York: 
corn, 
white, 
GRAIN 
wholesale prices quoted at New 
Wheat, No. 2 red Winter, $1.32; 
No. 2 yellow, 7Se; oats, No. 2 
45c; rye, $1.10; barley, 75c. 
Retail Prices at New York 
Butter—Best .53 
Good to choice.50 
Eggs—Fancy .65 
Good to choice.50 
Potatoes, lb.03 to 
Lettuce, head .10 to 
Peaches, doz.50 
Huckleberries, qt.35 
Chickens, lb.45 
Fowls, lb.10 
Bacon, lb.40 
.54 
.52 
.70 
.60 
.04 
.15 
.75 
.45 
.50 
.50 
.50 
Cleaning Aluminum Vessels 
When food sticks to aluminum cooking 
vessels try the following plan, used by a 
cook in a restaurant who has had many 
years’ practical experience: Place the 
utensil over the fire, drop in a small bit 
of fat and a spoonful of salt. When lint 
polish with a piece of cloth wadded up, 
keeping the salt under the cloth while 
rubbing. This man cleans bis aluminum 
ware this way instead of by washing in 
the usual way. Soap and washing powder 
are very injurious to aluminum because 
of the alkali they contain, so that clean¬ 
ing with salt while hot is preferable. 
The salt method leaves a smooth, glassy 
surface to which food will not stick un¬ 
less badly scorched. It is well to re¬ 
member that sill alkaline substances 
should be avoided when cleaning or pol 
isbintr aluminum. w. e. duckwai.l. 
Ohio. 
