664 
Vht RURAL NEW-YORKER 
April 19, 1924 
Market 
News 
c e s 
Review of Philadelphia Produce Market 
(Supplied by New Jersey State Department of 
Agriculture, Bureau of Markets.) 
The apple market drags along and 
there seems little hope of relief. Although 
exports have been large, amounting to 
about 4,700,000 bbls. to March 29, ac¬ 
cording to the International Apple Ship¬ 
pers’ Association, the crop was very large 
and cold storage holdings correspondingly 
big. On March 1 they amounted to 5,966,- 
000 bbls., or nearly double the amount 
for the average holdings for the past five 
years. Many of the apples put away 
were orchard run, and Ihe general quality 
and condition of those now offered are 
very ordinary and considerable scald is 
being found. A2%-in. Stark have been 
selling in Philadelphia at $3.75 per bbl., 
and Baldwin at $3.50. York State bushel 
baskets, Baldwin, were quoted at $1.25, 
and Greening at $1.30 to $1.35, and near¬ 
by bushel hampers of King David, Para¬ 
gon and Stark ranged from $1 to $1.40. 
The main strawberry season has opened 
up with the first of the Louisiana berries 
arriving.and selling at 28c per pint. The 
onion market has been slow on all grades 
and only the fancy stock held steady, with 
best New York State yellows topping the 
market at $2 to $2.15 per 100-lb. sack. 
Old beet and carrot receipts were lighter 
and prices a little higher, nearby storage 
stock ranging at $1.50 to $1.65 per %-bu., 
and some New York State carrots in the 
rough sold at $1.50 to $1.75 per bu. Old 
beets brought $4 to $5.50 per bbl., and 
parsnips were steadily held at 75c to $1 
per %-bu. basket. Sweet potatoes are 
easily holding their own at $4 per bu., 
and $2.50 to $2.85 per %-bu. basket. The 
market on Eastern Shore turnip tops has 
been practically demoralized under heavy 
receipts. In marketing this commodity, 
shippers h; ve been making use of the 
parcel post and sending considerable 
quantities by this means, one day’s re¬ 
ceipts amounting to three or four car¬ 
loads. Hothouse rhubarb has been mov¬ 
ing out at 7 to 9c per bunch of four or 
five stalks, and Norfolk kale at $1 to 
$1.25 per bbl. Lettuce has been high, as 
Southern stock has been generally poor, 
and the best has 'been arriving from the 
west coast. Hothouse cucumbers brought 
$10 to $11 per Boston box^ and Middle 
Western ranged at $4 to $5 per case of 
two dozen. Recently a new system has 
been adopted by the commission mer¬ 
chants whereby the nearby container or 
%-bu. basket is being sold with the pro¬ 
duce, and there was an advance of 10c 
on most New Jersey commodities, al- 
though this does not hold true for all 
lines. Potatoes held steady at $2.35 to 
$2.65 per 150 lbs. for New York round 
whites. 
EGGS AND POULTRY 
There has been a fairly good demand 
for eggs and the market advanced le from 
the 23 %c per doz. price which prevailed 
most of the week on nearby and Western 
extra firsts. There seemed to be some 
doubt among the trade, however, as to 
whether the higher price would be main¬ 
tained. The majority of the sales of high 
class eggs on the exchange fell into the 
grade of firsts, which sold for about.lc 
under extra firsts. Some eggs are going 
into storage, holdings on April 5 amount¬ 
ing to 24.335 cases, compared with about 
20,000 cases a year ago. In a recent sur¬ 
vey made by the U. S. Department of Ag¬ 
riculture it was stated that egg produc¬ 
tion increased 33.3 per cent from 1920 to 
1923, and that a further increase m 1924 
is probable, as farms are now equipped 
for producing more chickens and eggs 
than ever before. A study of the situa- 
tion indicates that there is little hope of 
exporting any surplus, and although the 
per capita consumption has been increas¬ 
ing and is now relatively high, it would 
seem best to work for more economical 
production rather than toward the expan¬ 
sion of the poultry industry. 
The demand for live poultry was good 
for high grade stuff, but the ordinary 
to poor stock worked out with few price 
changes. Fancy fat fowl advanced 2c 
per lb to 30 to 32c, with small stock go¬ 
ing as’ low as 26c. White Leghorns were 
quoted mostly at 25c per lb. Fancy live 
broilers, 1% to 2 lbs., were steadily held 
at 50 to 55c, and the few heavy chickens 
offered brought 32 to 35c per lb. During 
the month of March over 1,(00,000 lbs. 
of dressed poultry were received in 1 hil- 
adelphia. 900.000 lbs. coming from Illi¬ 
nois and 125,500 lbs. from New York. 
Considerable quantities of poultry is 
bought through dealers in the big markets. 
There were several States which supplied 
in the neighborhood of 50,000 lbs., and 
among these were Ohio, Pennsylvania, In¬ 
diana and Kansas. Kentucky was cred¬ 
ited with 81,000 lbs., West Virginia 60,- 
000 lbs., and Virginia 140.000 lbs. Fresh- 
killed fowl weighing 4 to 5 lbs. were again 
the favorites and brought 29 to 30c per lb. 
Heavy chickens, fresh killed, were well 
taken care of if of good quality at 30 to 
34c. while the 1% to 2-lb. chickens sold 
up to 41c per lb. Cold storage holdings 
during March were reduced considerably. 
On March 1 the total holdings for 10 of 
the leading markets were 71,400.000 lbs., 
and on April 1 they had been reduced to 
57,700 000 lbs. A year ago on April 1 
nearly 76,000,000 lbs. of poultry were in 
storage. 
HAY AND STRAW 
Good hay has been selling well, No. 1 
Timothy wholesaling at $28 per ton, oc¬ 
casionally higher for especially good hay. 
Under grades moved slowly at irregular 
prices. No. 2 Timothy and best light 
clover mixed ranged from $26 to $27 per 
ton. Straw was quiet at $19 to $20 per 
ton for rye, and $17 to $18 for good 
wheat and oat straw. According to the 
U. S. Department of Agriculture, on 
March 1 3,000,000 tons less hay were re¬ 
ported to be on the farms than on the 
same date a year ago, and a recent sur¬ 
vey of a large number of farms indicates 
that there will be an increase in acreage 
of tame hay amounting to 4 per cent, 
compared with last year. b. w. s. 
Local Up-State Prices 
JOHNSON CITY-ENDICOTT MARKETS 
Kettle roasts, lb., 8 to 14c; hamburg, 
lb., 20c; round steak, lb., 24c; sirloin 
steak, lb., 25c; pork chops, lb., 24c; por¬ 
terhouse steak, lb., 28c; sausage, lb., 
25c; veal cutlets, lb., 35c; veal chops, lb., 
30c; lamb chops, lb., 40c; woodchuck, 
lb., 30c; rabbits, lb., 30c. 
Live poultry.—'Chickens, light, lb., 28c; 
fowls, lb., 32c; geese, lb., 30e; ducks, lb., 
30c; broilers, lb., 30c. 
Dressed poultry.—Chickens, light, lb., 
35c; fowls, lb., 38c; geese, lb., 35c; 
ducks, lb., 35c; broilers, lb., 35c. 
Eggs, white, extra, 28c; duck eggs, 
38c-; milk, qt., 10c; buttermilk, qt., 5c; 
skim-milk, qt., 5c; cream, qt., 80c; 
goats’ milk, bottle, 25c; butter, creamery, 
fancy prints, 55c; best dairy, lb., 53c; 
cheese, cream, lb.. 34c; cottage cheese, 
lb., 5c. 
Lima beans, qt., 12c; beans, dry, lb., 
10c; beets, lb., 5c; bushel, $1.35; cab¬ 
bage. lb., 4c; new, lb., 8c; carrots, lb., 
5c; bushel, $1.25; cauliflower, lb., 18c; 
celery, bunch, 10c; 3 bunches, 25c; cit¬ 
ron, lb., 10c; fresh horseradish, bottle, 
12c; new green onions, bunch, 7%c; 
kale, peck, 20c; lettuce, head, 7%c; Bos¬ 
ton, head, 12c; onions, di*y, lb., 6c; 
bushel, $2.75; parsnips, lb., 6c; potatoes, 
bu., $1; radishes, new, bunch, 7%c; Hub¬ 
bard squash, lb., 7c; sauerkraut, qt., 
15c; Swiss chard, lb., 10c; turnips, lb., 
4c; bushel, 80c. 
Sweet cider, gal., 45c; buckwheat flour, 
lb., 5c; honey card, 23c; strained, U>., 
18c; popcorn, 3 lbs., 25c; maple syrup, 
gal., $2 to $2.25. 
SYRACUSE PUBLIC MARKETS 
Pork, light, lb., 10 to 12c; heavy, lb., 
8 to 9c; veal, lb., 14c; mutton, lb., 15 to 
27c; lamb, lb., 20 to 25c. 
Live poultry.—Ducks, lb., 20 to 22c; 
chickens, lb., 25 to 32c; fowls, lb., 25 to 
32c; geese, lb., 20 to 25c; guinea hens, 
each, 80c to $1; pigeons, pair, 75c; tur¬ 
keys, lb., 50c. 
Dressed poultry.—Ducks, lb.. 45 to 
50c; chickens, lb.. 50c; fowls, lb.. 45c; 
geese, lb., 40c; turkeys, 55 to 75c. 
Butter, lb., 55 to 60c; eggs, 26 to 30c; 
duck eggs, 45c; Italian cheese, lb., 20c. 
Apples, bu., 50c to $2.50; beans, dry, 
bu., $3.75 to $5.50; per lb., 8 to 10c; 
red kidney beans, lb., 7 to Sc; beets, bu., 
50c to $1; cabbage, crate, 50 to 75c; car¬ 
rots, crate. $1.50 to $1.75; celery, doz. 
bunches, 50c to $1; garlic, lb., 10c; 
honey, qt., 65 to 75c; per cap, 25 to 30c; 
lettuce, Boston, doz., 40 to 50c; lettuce, 
leaf, head, 5 to 7c; onions, dry, bu., 75c 
to $1; parsley, doz. bunches, 50c; pars¬ 
nips, bu.. $1.65 to $1.75; potatoes, bu., 
90c to $1; rutabagas, 50 to 60c; turnips, 
80c. 
Hay, No. 1, ton, $20 to $22; No. 2, 
$18; No. 3, $15 to $17; straw, ton, $14 
to $17; wheat, bu., $1.25; oats, bu., 64c; 
corn, bu., 60c. 
ROCHESTER 
Dressed beef, carcass, lb., 15 to 17c; 
forequarters, lb., 13 to 15c; hindquar¬ 
ters, lb., 17 to 18c; dressed hogs, light, 
lb., 11 to 12c; heavy, lb., 9 to 10c; 
Spring lambs, lb.. 26 to 28c; yearling 
lambs, lb.. 18 to 20c; mutton, lb., 10 to 
11c; veal, lb., 18 to 19c. 
Live poultry.—'Springers, lb., 24 to 
28c; fowls, lb., 25 to 29c; stags, lb., 12 
to 15c; old roosters, lb., 12c; guinea 
fowls, each, 50 to 60c; pigeons, each, 15 
to 20c ; ducks, lb., 25 to 30c ; geese, lb., 18 
to 20c; turkeys, lb.. 30 to 35c; rabbits, 
live, pair, 50 to 60c. 
Butter, country, crock, lb., 40 to 45c; 
eggs, 26 to 30c. 
Apples, Baldwins, bu.. 60c to $1; 
Greenings, bu.. 75c to $1; Kings, $1; 
Spys, $1 to $1.25; Russets, 75 to 80c; 
strawberries, qt., 70c; maple sugar, lb., 
28 to 30c. 
Beets, bu.. $1.25 to $1.50; cabbage, 
doz. heads, 50 to 75c; per 100 heads, 
$4.50 to $5; carrots, bu., $1.50 to $1.75; 
celery, doz. stalks, 75c to $1.10; endive, 
lb.. 35 to 40c; horseradish, lb., 8 to 10c; 
lettuce, Iceberg, crate, $5 to $5.50; let¬ 
tuce. doz. heads, 35 to 40c; onions, yel¬ 
low, bu., 75 to 90c; Spanish, crate, $2.25; 
onions, green, doz. bunches. 25 to 30c; 
parsley, doz. bunches, 20 to 25c; potatoes, 
bu., 75 to 80c; radishes, doz. bunches, 
25 to 30c; rhubarb, doz. bunches, $1.35 
to $1.50; rutabagas, bu., 75 to SOc; 
spinach, $1.50 to $1.85 ; vegetable oysters, 
doz. bunches, 30 to 40c. 
Hickory nuts, bu., $2; walnuts, bu., 
$1.50 to $2; butternuts, $1.50 to $2. 
Beans, per 100 lbs., hand picked, red 
marrow, $6.25; white marrow, $10; red 
kidney, $6.25; white kidney, $9; pea, 
$4; medium, $5; yellow eye, $5; Im¬ 
perials, $7. 
Hides, No. 1, steers, lb., 5c; No. 2, 
4c; cows and heifers, No. 1, 5c; No. 2, 
4c; bulls and stags, lb., 4c; horsehides, 
each, $2 to $3; sheep skins, each 50c to 
$2.50; calf, No. 1, 16%c; No. 2, 15c; 
lambs, each, 25c; shearlings, 10 to 25c; 
wool, fleece, lb., 40c; unwashed medium, 
40e. 
Wheat, bu., $1.10 to $1.12; corn, 
shelled, bu.. 88 to 90c; oats, 54 to 55c; 
rye, 75 to 78c. 
Clover seed, Mammoth, bu., $15 to 
$16; medium, bu., $14 to $15; Timothy, 
bu., $4.50 to $5; Alfalfa, $14 to $14.75; 
Alsike, $9.75 to $10.25. 
Hay, No. 1, Timothy, ton, $21 to $22 ; 
Alfalfa, $20 to $22; mixed hay. $16 to 
$18; oat straw, ton, $14 to $16; wheat 
straw, ton, $14 to $16; rye straw, ton, 
$ 20 . - 
New York Wholesale Quotations 
April 10. 1924. 
MILK 
The Pool price for Class 1 liquid milk, 
$2.33 per 100 lbs. 3 per cent milk in 201 
to 210-mile zone; Class 2A. $2.10; Class 
2B, $2.15; Class 2C, $2.15; Class 3, 
$1.95. 
Sheffield price, $2.20. 
Non-pool price, $2.30 Class 1; $2.15 
on all-milk basis. 
BUTTER 
Creamery, fancy 
.$0,391/0 @$0.40 
Good to choice.. 
. .36 
@ 
.38% 
Lower grades. 
. .33 
® 
.35 
Dairy, best. 
@ 
•38% 
Common to good.... 
. .34 
@ 
.37 
Packing stock . 
. .20 
@ 
.29 
Danish . 
. .40 
® 
•40% 
Argentine . 
@ 
.37% 
New Zealand . 
. .38% @ 
.39 
CHEESE 
Full cream held specials $0.24%@$0.25 
Average run.23 @ .24 
Skims .10 @ .18 
X ew made, fancy.16%@ .17% 
Average run.15%@ .16 
EGGS 
White, choice to fancy. 
Medium to good. 
Mixed colors, nearby best.. 
Gathered, best . 
Common to good. 
LIVE POULTRY 
$0.36@$0.37 
.28@ .33 
.30 @ .32 
,29@ .30 
.21@ .24 
Fowls . . 
Chickens 
Broilers 
Roosters 
Ducks . 
Geese .. 
$0.26@$0.30 
.25 @ .35 
.50@ .55 
.14@ .15 
.27@ .30 
.15 @ .18 
DRESSED POULTRY 
Turkeys, choice . 
Common to good. 
Capons, best . 
Undergrades . 
Chickens, best . 
Fair to good . 
Roosters . 
Ducks . 
Geese .. 
Squabs, 11 to 12 lbs., doz. .. 
9 to 10 lbs. 
6 to 8 lbs. 
Guineas, pair . 
$0.34@$0.36 
.25 @ .32 
.45 @ .46 
.30@ .40 
.46@ .48 
.28 @ .40 
.18 @ .26 
.20 @ .30 
,20@ .25 
7.00@ 8.50 
5.50@ 7.00 
3.00@ 5.50 
1.25@ 2.25 
FRUIT 
Apples—McIntosh, bbl. . . 
Albemarle . 
Greening . 
Baldwin . 
Spy . 
King . 
Stayman . 
Rome . 
Pears—Kieffer, bbl. 
Cranberries, bbl. 
Half-bbl. box . 
Strawberries, at. 
Ivumquats, qt. 
Muskmelon, bu. crate .... 
VEGETABLES 
Asparagus, doz. 
Beets, bu. 
Brussels sprouts, qt. 
Cabbage, new r . %-bbl. bskt 
Carrots, 100-lb. bag...... 
Celery, doz. hearts . 
Dandelions, bu. 
Escarol, bbl. 
Horseradish, bbl. 
Kale, bbl. 
Lettuce, bu. bskt. 
Onions, 100-lb. bag . 
Oyster plant, 100 bchs. .. 
Parsley, bbl. 
Parsnips, bbl. 
Peas, bu. 
Radishes, bu. basket. 
Rhubarb, 404b. box. 
Spinach, bbl. 
Squash, Hubbard, bbl. .. . 
String beans, bu. 
Tomatoes, 6-till crate. 
Turnips, 140-lb. bag. 
Watercress, 100 bchs. . . . 
POTATOES 
Maine, 150-lb, sack. 
$3.00@$9.00 
7.50@ 9.00 
2.50@ 6.00 
2.50@ 5.00 
, 3.00@ 8.00 
3.00@ 4.00 
2.25@ 4.1'5 
2.50@ 4.50 
1.50@ 4.50 
5.00@ 7.50 
2.50 @ 3.75 
.20@ .50 
,10@ .13 
12.00@13.00 
$5.50@$9.00 
1.50® 1.75 
.10@ .25 
2.75@ 3.00 
3.00@ 3.50 
1.25@ 1.75 
2.00@ 3.50 
4.00@ 4.50 
15.00@17.00 
.50@ 1.25 
2.00® 6.00 
1.50@ 2.25 
10.00@12.00 
.10.00@25.00 
4.50@ 5.00 
2.00@ 5.00 
1.50@ 4.50 
2.75@ 3.25 
.75@ 2.00 
3.00@ 4.50 
1.5G@ 7.50 
. 1.50@ 5.00 
2.00® 2.25 
3.00@ 3.50 
. $2.75@$3.25 
Long Island, 150 lbs.3.75@ 4.00 
State, 150 lbs. 2.50@ 2.65 
Florida, new, bbl.3.00@12.50 
Bermuda, bbl. 8.50@17.00 
Sweet potatoes, bu. 1.50@ 4.50 
HAY AND GRAIN 
Hay—No. 1 Timothy_$29.00@$30.00 
No. 2 . 26.00@ 28.00 
No. 3 . 22.00@ 23.(X) 
Straw—Rye . 20.00@ 22.00 
COUNTRY-DRESSED MEATS 
Calves—Choice .$0.16@$0.17 
Good to prime.11(a) .15 
Culls .05 @ .09 
Lambs, hothouse, each. 7.00®12.00 
Pigs, 40 to 80 lbs.10@ .12 
Heavier .07@ .09 
LIVE STOCK 
Calves, best .$13.00@$14.50 
Lower grades. 10.00@ 12.50 
Sheep . 4.00® 8.00 
Lambs . 11.00@ 17.25 
Hogs . 6.50@ 7.75 
Retail Prices at New York 
Milk—Grade A, bottled, qt. .$0.17 
Grade B, bottled, qt.14 
Grade B, bottled, pt.10 
Grade B, loose, qt. 10 
Certified, qt.28 
Certified, pt.17 
Buttermilk, qt.10 
Cream, heavy, % pt.29 
Cheese .34 @ .38 
Eggs, best, doz.45@ .50 
Gathered . 30® .40 
Fowls .30@ .45 
Chickens, lb. .45® .50 
Turkeys, lb. .45® .48 
New Jersey Local Grain and Feed Prices 
(Supplied by New Jersey State Department of 
Agriculture, Bureau of Markets.) 
The following quotations show approxi¬ 
mate cost of feed per ton and grain per 
bushel in carlots, sight draft basis, de¬ 
livered on tracks at the various stations 
given below. The quotations are based 
on sales for transit and nearby shipments 
Monday, April 7, 1924, according to the 
United States Bureau of Agricultural 
Economics co-operating. Feed all in 106- 
lb. sacks. Figures are for Belvidere, 
Milford, Washington, Highbridge, French- 
town, Flemingtou, Passaic, Ilacketts- 
tovvn, Belle Meade, Califon, Lebanon, 
Newton, Branchville, Sussex, Lafayette, 
Hopewell, New Brunswick, Mt. Holly, 
Morristown, Dover, Paterson, Elizabeth, 
Somerville, Newark. Trenton, Perth 
Amboy and Montclair; 
No. 2 white oats. 
No. 3 white oats.. . 
No. 2 yellow corn. 
No. 3 yellow corn. 
Spring bran . 
Hard W. W. bran. 
Spring middlings. 
Red-dog flour . 
White hominy . 
Y r ellow hominy . 
Dry brewers’ grains. 
Flour middlings . 
36% cottonseed meal. 
43% cottonseed meal. 
34% linseed meal. 
Per bu. 
$0.58% 
.57% 
.97% 
•04% 
Per ton 
.$29.40 
. 32.40 
. 27.40 
. 37.90 
. 32.40 
. 32.40 
. 32.40 
. 31.90 
. 44.90 
. 49.40 
. 42.60 
Wool Notes 
Foreign markets continue strong; local 
mill demand light. Recent Booston quo¬ 
tations are: New York and Michigan un¬ 
wash detain, 54 to 55c; fine, 48 to 49c; 
quarter blood, 53 to 54c; half blood, 54 
to 55c. Ohio and Pennsylvania, half 
blood combing, 56 to 57c; quarter blood, 
53 to 54c. New England half blood, 53 
to 54c; three-eighths blood, 54 to 55c; 
quarter blood, 52 to 53c. Texas fine 
scoured bases, $1.15 to $1.35; Montana 
fine staple, $1.35 to $1.40. 
Salted Chaff in Chick Brooder 
I put a lot of hay in barn last Summer 
and salted it well. We are baling the hay 
and there is a lot of clover chaff. How 
would that be in a brooder for little 
chicks? We can see the salt in the chaff, 
but it is fine. Will the salt hurt the 
chicks? We also have some Alfalfa chaff, 
but that is also salted. a. j. 
Churchville, N. Y. 
Clover chaff is fine for brooder floors, 
but the addition of salt is a questionable 
practice. Eaten in too great quantity, 
salt would kill the chicks and, if it ap¬ 
pears in crystals that would be likely to 
attract the chicks’ attention, I should be 
afraid to use this chaff. Probably there 
is no way of knowing just what this par¬ 
ticular lot of chaff might do, without try¬ 
ing it out. If there is a very perceptible 
amount of salt present, I should be a lit¬ 
tle afraid to use it, though I cannot tell 
you positively what the result would be. 
It all depends upon how much salt the 
chicks eat, and that is an unknowm quan¬ 
tity. M. B. D. 
