1288 
It* RURAL NEW-YORKER 
October 29, 1921 
Market News 
POULTRY 
APPLES—POTATOES 
20c; oysters, qt., GO to 65c. 
Live Poultry. — Chickens, lb., 32c; 
fowls, lb., 30c; old roosters, lb., 25c; tur¬ 
keys, lb., 45 to 50c; geese, lb., 30c; ducks, 
lb., 30e. 
Dressed Poultry.—Chickens, lb., 36c; £ a * r to good, $2.50 to $2.75. Plums, 
fowls, lb., 35c; turkeys, lb., 50c; geese, "rm; G-lb. basket, 55 to 65c; prunes, 
srnuts, bu., $2; walnuts, qt., 20c; $11 ; marrow, $7 to $8; medium, $5.25 
y, clover, card, 28c; extracted. 20c. to $5.50; pea, $4.75 to $5.25. Onions, 
3d raspberries, qt., 45c; strawberries, quiet; home-grown, bu., $2.25 to $2.75; 
r A.. _1 c _i .... i/ i Q 4- „ . „ .. .1 _ _i. no u.. -r. . 
lb.. 85c; ducks, lb., 35c. 
Eggs, extra, white, GOc; brown, 60c; 
mixed, 55c; milk, qt., 10c; buttermilk, 
qt., 5c; skim-milk, qt., 5c; cream, y 2 pt., 
40e; creamery butter, fancy prints, 52c; 
dairy prints, 52c; cheese, whole milk 
cream, 33c; skim. 17c; cottage cheese, 
lb., 10c; pimento cheese, lb., 15c. 
Popcorn, on cob, lb., 5c; shelled, lb., 
8c; buckwheat flour, lb.. G^c; maple 
syrup, gal., $2.50; bread, 17-oz. loaf, 6c; 
vinegar, gal.. 45c - L chestnuts, qt., 30c; 
butternuts, 
honey 
Red 
qt., 50c; peaches, freestone, per y 2 bu., 
$1.50 to $2; pears, bu., $3; dried apples, 
lb., 12y 2 c; citrons, each. 10 to 15c; pie 
apples, qt., 8c; apples, best, peck, 75c; 
plums, peck, 75c; quinces, doz., 30c. 
Beans, dry, lb., 6c; beets, bu., $1.25; 
cabbage, white, lb., 2c; cucumbers, each, 
1 to 2e; sweet corn, doz., 15 to 18c; car¬ 
rots, bunch, 5c; bu„ $1.30; cauliflower, 
lb., 8c; celery, bunch, 10c; dill pickles, 
per 100, 80c; eggplant, best, 15c; me¬ 
dium, 10c; kale. 80c; lettuce, large heads, 
5c; onions, green, bunch. 5c; dry, bu., 
$2.10; potatoes, peck, 30c; pumpkins, 
each, 10 to 20c; rhubarb, lb., 5c; radishes, 
white, bunch, 5c; sauerkraut, qt„ 15c; 
spinach, peck, 20c; squash, Hubbard, lb., 
3c; Summer squash, lb„ 2c; rutabagas, 
bu., 80c; tomatoes, ripe, bu., $1; green, 
bu., 80c; vegetable oysters, bunch. 10c. 
SYRACUSE PUBLIC MARKET 
Live Poultry.—Ducks, lb., 22c; Spring, 
lb., 25c; chickens, lb., 25 to 32c; fowls, 
lb., 25 to 32c; geese, lb.. 30c; guinea 
hens, each, $1; turkeys, lb., 40c. 
Dressed Poultry.—Ducks, lb., 45 to 
50c-; chickens, lb., 40 to 45c; fowls, lb., 
40 to 45c 
Idaho, box, $1.40 to $1.50. Quinces, 
firm; No. 1, bu., $2.75 to $3.50; No. 2, 
$1.25 to $1.50. Cantaloupes, steady; 
California Casabas and honeydews. box, 
$2 to $2.25. 
grapes' and cranberries 
Grapes, steady; 20-lb. basket, $1.25 to 
$1.40; ton, $100 up. Cranberries, firm ; 
Cape Cod, bbl., $14 to $15. 
BEANS-ONIONS 
Beans, unsettled; kidney, ewt., $9 to 
State and Western, ewt., $2 to $4.50; 
Spanish, crate, $1.75 to $2. 
VEGETABLES 
Vegetables, steady. String beans, bu., 
$1.50 to $2.25; beets, bu., 50 to 75c; 
doz. bunches, 25 to 30c; cabbage, 100 
heads, $5 to $8; carrots, bu., 75c to 
$1.25; doz. bunches, 30 to 35c; celery, 
bunch, 65 to 75c; cucumbers, bu., 50c to 
$1 ; eggplant, bu., 50 to 80c; lettuce, 2- 
doz. box, 50c to $1; endive, 5-lb. basket, 
30 to 35c; peppers, bu., 50 to 75c; toma¬ 
toes, %-bu. crate, 40 to 75c; unripe, bu., 
40 to 50c; pumpkins, bu., 50 to GOc; 
squash, Winter, 60 to 75c; spinach, bu., 
75c to $1.25; turnips, white and yel¬ 
low, 50 to 80c. 
SWEETS 
Horey, steady; white comb, lb., 18 to 
26c; dark, 15 to 17c. Maple products, 
inactive; sugar, lb., 22 to 30c; syrup, 
gal., $1.20 to $1.50. 
FEED 
Hay, dull; Timothy, track, ton, $18 to 
$20; clover mixed, $19 to $21; straw, 
$9 to $11. Wheat bran, ton, carlot, 
$16.50; middlings, $17.50; red dog, 
New York Wholesale Quotations 
October 20, 1921 
MILK 
New York price for October fluid milk I 
in 201 to 210-mile zone, $3.37 for 3 per 
cent fat. City retail prices: Grade A.! 
bottled, 18c; B, bottled, qt., 15c; pt., 10c; 
B. loose, 11c; buttermilk. 11c; certified, 
qt., 28e; pt., 17c; heavy cream, y 2 pt.. 
29c; route cream, y> pt., 19c. 
BUTTER 
Butter, lb., 50 to GOc; eggs, 65 to 70c; $35.50; cottonseed meal, $41.75; oilmeal, 
duck eggs, 70c; Italian cheese, lb., 35 $38.50; hominy, $35.75; gluten, $21; oat 
to . c \ , „„ „ _ feed, $11; rye middlings, $10.75. 
Apples, bu., $l.o0 to $2.50; grapes, lb., j. w. c. 
7 to 8M>c; pears, bu., $2; quinces, bu., 
$1.75; chestnuts, bu., $12 to $14. 
Beans, dry, bu., $4; beets, bu., 75c to 
$1.50; doz. bunches. 30c; cabbage, doz. 
heads, 60 to 75c; red, doz. heads. $1; 
celery, doz. bunches, 40 to 75c; carrots, 
bu., 75c; cauliflower, doz., 50c to $1.75; » 
chives, bunch, 10c; cucumbers, doz., 10c; 
dill, doz. bunches, 15 to 25c; eggplant, 
bu., $1 to $1.25; endive, doz. heads, 35 
to 40c; garlic, lb., 15c; honey, cap, 20 
to 25c; squash, Hubbard, crate, 50 to 
75c; kohl-rabi, doz.. GOc; lettuce, leaf, 
crate, 75c to $2.50; Boston, doz., 25 to 
50c; onions, bu., $1.50 to $2.25; pop¬ 
corn, ear, bu., $1.50 to $1.75; parsley, 
doz. bunches, 40c; peppers, bu., 50c to 
$1.25; doz., 10 to 20c; potatoes, bu., 75c best 
to $1.50; peck, 35 to 40c; pumpkins, 
each, 5 to 15c; radishes, doz. bunches, 
25c; romaine, doz. heads, 30 to 50c; 
rutabages, bu., $1; sage, bunch, 5c; toma¬ 
toes. bu., 75c to $2.50; turnips, bu.. 75c. 
Alfalfa, extra, ton, $28 to $25; hav, 
No. 1. $23 to $25; No. 2, $20; No. 3, $17 
to $18; Timothy, ton, $27; straw, rye, 
ton, $14 ; wheat, $12. 
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, lb., 10 to 12c; 
Spring lambs, lb., 18 to 20c; yearling 
lambs, lb., 14 to 16c; mutton, lb., 10 to 
12c; veal, lb., 17 to 19c. 
Live Poultry.—Broilers, lb., 22 to 24o-; 
Springers, lb., 24c; fowls, lb.. 23 to 25c; 
roosters, old, lb., 18c; eggs, 60 to 65c. 
Apples, bbl., Spys, $5.50 to $6; Kings, 
$5.50 to $6; Greenings, $4.50 to $5; 
Baldwins, $4.50 to $5; apples, best, per 
100 lbs., $2.50 to $3; bu.. $1.50 to $2.75; 
75 to GOc. 
Buffalo Wholesale Markets 
The markets are full of produce, and 
they say that the trucks can keep up the 
supply if there is a railroad strike. Only 
light frosts have appeared yet. Butter 
and eggs advance slowly, but the potato 
crop promises large, and prices are easy. 
Most other crops are only fairly active. 
BUTTER-CHEESE-EGGS 
Butter, firm; creamery, 42 to 51c; 
dairy, 36 to 43c; crocks, 35 to 43c; 
common, 28 to 32c. Cheese, quiet; flats, 
21 to 22c; daisies, 22 to 23c; longhorns, 
23 to 24c; brick Swiss, 26 to 30c. Eggs, 
firm; hennery, 60 to 75c; State and 
Western, candled, 50 to GOc; storage 35 
to 36c. 
Creamery, fancy, lb. 
.48 © 
•481,4 
Good to choice. 
.40 (d 
.40 
Lower grades . 
.30 (a 
.34 
City made . 
.28 ®) 
.33 
Dairy, best . 
.45 m 
.40 
Common to good. 
.31 (a> 
.42 
Packing stock . 
.25 @ 
.29 
CHEESE 
Whole milk, fancy, new. 
.22 (a ) 
.23 
Good to choice. 
.17 (S) 
.21 
Skims . 
.08 @ 
.15 
EGGS 
White, nearby, choice to fanev 
.82 @ 
.87 
Medium to good. 
.55 @ 
.72 
Mixed colors, nearby, best. 
.00 ® 
.04 
Common to good. 
.35 (Sj 
.55 
Gathered, best . 
.57 (S' 
.58 
Medium to good. 
.35 & 
.50 
Lower grades . 
.30 @ 
.34 
Storage . 
.32 @ 
.45 
LIVE STOCK 
Steers . 
5.00 @ 
8.40 
Bulls ... 
4.75 
Cows . 
2.00 <3> 
4.50 
Calves, prime veal. 100 lbs.... 
13.50 @ 
15.00 
Culls . 
4.00 @ 
10.00 
Hogs . 
8.75 <a 
9.75 
Sheep, loo lbs. 
5.00 
Lambs . 
0.00 @ 
9.00 
DRESSED POULTRY 
Turkeys, best . 
.45 @ 
.50 
Common to good. 
.30 fn 
.40 
Chickens, choice, lb. . 
.35 Oi 
.38 
Fair to good. 
.25 m 
.32 
Roosters . 
.18 @ 
.23 
Ducks . 
.30 <n 
.31 
Squabs, doz. 
9.50 
Marrow, 100 lbs. 
5.75 
Pea . 
n £5 
Medium . 
5 25 
Yellow Eye . 
7.50 45) 
8.00 
Red kidney . 
8.75 
White kidney . 
8.50 (3) 
9.00 
Apples, bbl. 
11.00 
Pears, bbl. 
12.00 
Cranberries, bbl. 
12.00 @ 
14.50 
Grapes, 20-lb. basket. 
1.50 @ 
1.75 
POTATOES 
Long Island, 180 lbs. 
4.50 (S! 
5.00 
Jersey, 150 lbs. 
2.50 @ 
3.00 
Maine, 180 lbs. 
4.00 
State, 180 lbs. 
3.25 <a> 
3.75 
Sweet potatoes, bu. basket.... 
1.25 @ 
1.40 
VEGETABLES 
Beets, 100 bunches. 
2.00 <® 
3.00 
Brussels sprouts, qt. 
.10 @ 
.25 
a n 
d P 
rices 
Local Up-State Markets 
Johnson city—endicott markets Dressed poultry, dull; fowl, 28 to 36c; 
Hamburg, lb., 20c; boneless roasts, lb., or* ° 
20c; choice kettle roasts, lb., 18c; neck 7 to A'f C i’. ^ ees ?’ }° o<? C ‘ 
cuts, lb., 8c; porterhouse steak, lb., 30c; unsettled; fowl, 16 to 28c; 
round steak, lb., 28c; lamb chops, lb., 35 ..’TT'T f 
to 40c; mutton, lb., 12 to 25c; veal chops, ^ ducks ’ to ■“ uc * 
lb., 82c; veal cutlets, lb., 40c; veal loaf, se ’ t0 
lb., 30c; roasting pigs, lb., 25c; sausage, 
lb., 25c; salt pork, lb., 20c; pork loin, 
90c to $1.25; seconds, 60 to 75c; South¬ 
ern sweets, bbl., $4 to $4.25. 
TREE FRUITS—MELONS 
Pears, quiet; fancy, bu., $3.25 to $3.75 ; 
Cabbage, ton . 
Carrots, bu. 
Cucumbers, bu. 
Lettuce, 14 -bbl. basket 
Onions, bu. 
Eggplant, bu. 
Turnips, rutabaga, bbl 
Radishes, 100 bunches 
String beans, bu. bask 
Peppers, bu. .. 
Romaine, bbl. . 
Mushrooms, lb. 
Tomatoes, 0-basket crate 
Three pk. box. 
Squash, bbl. 
Sweet corn, 100.. 
Cauliflower, bu. . 
Lima beans, bu.. 
HAY 
Hay, Timothy, No 
No. 2 . 
No. 3 . 
Shipping . 
Clover mixed . 
Straw, rye . 
Oat and wheat 
AND 
1, ton 
20 , 
L 
l! 
00 
75 
00 
50 
50 
.75 
1.50 
1.00 
.75 
.50 
.50 
25 
OO 
50 
00 
50 
00 
00 
STRAW 
27.00 
25.00 
23.00 
19.00 
20.00 
20.00 
14.00 
35.00 
1.25 
4.00 
1.00 
3.00 
1.25 
2.00 
2.00 
2.00 
2.00 
1.25 
.40 
2.00 
2.50 
1.50 
2.00 
3.25 
2.25 
28.00 
20.00 
24.00 
21.00 
20.00 
22.00 
17.00 
Teeth and Health 
(Continued from page 1272) 
roots of several teeth, and the jawbone 
had begun to decay. The prompt extrac¬ 
tion of these teeth, with treatment of the 
bone, stopped the other trouble. Some of 
the cures and relief reported from this 
tooth surgery seem almost miraculous, un¬ 
til one reads in this book how the poisons 
from these teeth may be carried through 
the body to heart, stomach, kidneys and 
other organs, and there begin the work of 
destruction. There can be no question 
that many cases of catarrh of the stomach 
are started from the pus developed 
through pyorrhoea and swallowed with the 
food. After reading this book we strong¬ 
ly advise persons who suffer from various 
ailments without knowing just what is 
the matter, to have their teeth photo¬ 
graphed by X-ray. It is more than an 
even chance that they will find at the 
roots or in the jawbone the cause of their 
illness. 
One of the most interesting chapters in 
the book is that on “Zone therapy” for 
the relief of tooth pains. Dr. Ryan says 
that if the cheek immediately over the 
aching tooth is pinched between the 
thumb and finger, or squeezed against the 
gum, the ache will often be relieved. Bet¬ 
ter still is the plan of putting the finger 
and thumb on the gums over the roots of 
the aching teeth and pressing firmly. 
Cases are reported where this simple 
treatment has so relieved pain that the 
tooth may be extracted without any anes¬ 
thetic. 
The most remarkable thing is the state¬ 
ment that pain in the teeth may actually 
be relieved by applying pressure to the 
fingers. The nerves are evidently grouped 
in zones; those in certain fingers corre¬ 
sponding with those in certain teeth. 
For instance, when thei’e is pain in a 
molar tooth, a close pressure on the joint 
of the second or middle finger will relieve 
the pain. This seems incredible, but Dr. 
Ryan says that the plan is actually being 
used by dentists with success. lie speaks . 
of cases whei’e a patient with an aching 
tooth calls up the dentist by telephone to 
know what fingers must be banded in 
order to relieve his teeth. The book is 
quite remarkable, since it discusses con¬ 
ditions of dentistry that are entirely new 
to most people. We consider that it has 
been demonstrated beyond all possible ar¬ 
gument that diseases of the teeth are re¬ 
sponsible for many of the aches and ac- 
ti ns of the human body. Now that we 
are beginning to understand about it the 
world will be better off. 
“DROP FORGINGS TAKE THE GUESSWORK OUT OF YOUR STEELWORK.” 
(The book, “WHAT IS A DROP FORQ1NQ?” tells how and why. Qet a copy.) 
and pull up 
with a jerk! 
Something down there 
went bust! Right in 
the middle of a busy 
day — when every 
hour means money! 
There’s no “Alibi” 
for the unseen part that broke! Evidently it was not 
a member of that peerless industrial family known as 
When something snaps and stops “the 
whole works”—and perhaps costs not only the replacement 
labor and expense but also highly valuable time, it doesn’t 
help you much to say, “Well, I might have expected it—this 
is not a DROP FORGING.” And the well-meaning but 
guilty little part that broke and caused all the trouble can’t 
excuse itself by its “good intentions.” 
If you had positively demanded that all the 
little “burden-bearing” parts be equal in strength to the larger 
parts, no one could have sold you “a risk instead of certainty.” 
“A broken cam may cause a jam.” Manu^ 
facturers build their product as well as the trade demands. 
Buy nothing in the way of equipment—from a wrench or a 
gair of pliers to a gang tractor—without asking the seller, 
“Just what parts are genuine 
To get thoroughly posted on this vital economic 
subject you need a copy of the book, “WHAT IS A DROP 
FORGING?”. It’s complete and dependable. Brings the 
facts home—and gives the “why” for every fact. 
WRITE FOR YOUR COPY. IT’S FREE. (TODAY IS BEST.) 
American Drop Forging Institute 
1172 Hanna Building Cleveland, Ohio 
