M  a  r  k  e 
Review  of  New  York  Produce  Market 
(Supplied  by  New  Jersey  State  Department  of 
Agriculture,  Bureau  of  Markets) 
The  dull  market  for  fruits  and  vege¬ 
tables  which  prevails  during  the  holiday 
season  is  evidently  over  and  the  market 
has  become  more  active,  though  prices  on 
most  of  the  staples  have  shown  little  ad¬ 
vancement.  The  demand  for  fancy  bar¬ 
reled  apples  has  shown  some  improve¬ 
ment  recently,  although  prices  held  about 
steady  last  week,  as  plenty  of  ordinary 
stock  was  available,  for  which  there  was 
a  limited  demand.  Greenings  A21/j-inch 
have  been  selling  generally  $4.25  to  $4.50, 
with  Baldwins  bringing  about  25c  a  bar¬ 
rel  more.  Weekly  apple  receipts  in  car- 
lot  shipments  in  the  New  York  market 
averaged  about  325  carloads  during  Jan¬ 
uary,  which  was  about  50  carloads  a 
week  less  than  the  wreekly  average  for 
December.  However,  January  is  usually 
a  dull  month  for  apples,  but  if  the  cold 
storage  holdings  which,  according  to 
Government  reports  for  January  1, 
amounted  to  about  1,000,000  barrels 
more  than  for  the  five-year  average,  are 
all  to  be  moved,  increased  activities  may 
be  looked  for  during  the  next  three  or 
four  months.  There  were  some  small 
gains  in  the  potato  market,  Maine  Green 
Mountains  advancing  about  15c,  New 
York  round  whites  10c  per  180  lbs., 
while  Long  Islands  held  about  steady. 
The  movement,  however,  has  been  a  lim¬ 
ited  one.  The  onion  market  was  gener¬ 
ally  firm,  best  Indianas,  yellow  varieties, 
reaching  $3.25  per  100-lb.  sack  on  the 
29th.  but  the  market  eased  off  about  10c 
a  sack  a  day  or  two  later.  Cabbage  has 
been  advancing  pretty  steadily  for  the 
last  two  months,  and  further  gains  of 
about  $2  per  ton  were  made  last  week. 
Supplies  of  old  crop  cabbage  were  light, 
and  only  a  few  carloads  of  the  new  crop 
from  South  Carolina  and  Florida  were 
received.  A  little  imported  cabbage, 
mostly  red,  was  also  available.  New 
York  State  celery  is  about  all  marketed, 
and  California  and  Florida  are  the  pres¬ 
ent  sources  of  supply.  Florida  growers 
have  increased  their  acreage  over  last 
year,  the  total  acreage  probably  amount¬ 
ing  to  about  3,000  acres.  Florida  celery 
shipments  to  date  are  nearly  double  that 
of  last  year,  and  California  shipments 
so  far  also  show  a  material  increase 
over  a  year  ago.  The  amount  of  sweet 
potatoes  put  into  storage  last  Fall  was 
unusually  large,  and  offerings  in  consum¬ 
ing  markets  continue  liberal  and  prices 
rule  low.  Liberal  supplies  of  spinach, 
kale,  lettuce  and  cauliflower  from  South¬ 
ern  or  Western  States  caused  the  mar¬ 
ket  to  be  a  little  weak  on  these  commo¬ 
dities,  but  peas,  beans,  peppers  and  chic¬ 
ory  held  about  steady  under  limited  of¬ 
ferings. 
POULTRY 
The  season  is  getting  late  for  live 
chickens,  and  much  of  the  stock  is  coarse 
and  otherwise  inferior,  and  such  were 
only  in  fair  demand.  Live  fowl  have 
been  moving  well  and  old  roosters  held 
about  steady.  Capons  were  plentiful, 
most  of  them  coming  by  freight.  Most 
nearby  poultry,  whether  fowls,  chickens, 
ducks  or  turkeys,  have  sold  well,  but  the 
offerings  were  not  large.  Receipts  of 
dressed  poultry  continue  abnormally 
heavy  for  the  season,  the  receipts  for  the 
New  York  market  alone  for  the  week 
ending  January  27  amounting  to  nearly 
3.000,000  lbs.  more  than  for  the  same 
week  a  year  ago,  and  receipts  for  the 
month  of  January  were  nearly  double 
those  for  the  same  month  in  1922.  With 
unsatisfactory  retail  trading  large  quan¬ 
tities  were  again  put  into  storage.  This 
has  been  especially  true  of  chickens, 
which  have  been  more  or  less  staggy  and 
coarse,  and  with  the  supply  exceeding 
the  current  demands  the  overflow  neces¬ 
sarily  went  into  the  storage  houses. 
Plenty  of  Western  capons  have  been 
coming  in,  but  many  were  little  more 
than  chickens,  and  brought  corresponding 
prices.  Nearby  capons  were  scarce. 
EGGS 
Southern  and  Western  producing  sec¬ 
tions  have  had  favorable  weather  for  egg 
production,  and  receipts  of  fresh  eggs 
showed  considerable  increase  over  the 
shipments  received  the  week  previous. 
For  the  first  half  of  the  week  prices  held 
fairly  steady,  but  a  falling  off  in  demand 
and  lower  prices  in  producing  sections 
were  factors  in  causing  a  decline  in  the 
local  market.  Even  the  receipts  of 
nearby  eggs  showed  some  increase,  and 
although  the  trade  is  gradually  using 
more  fresh  eggs  in  place  of  storage  stock, 
the  shifting  has  not  been  rapid  enough 
to  prevent  the  decline  in  the  market 
HAY  AND  STRAW 
The  hay  market  has  been  unsettled 
and  generally  dull.  Dealers  were  inter¬ 
ested  in  the  best  grades  of  Timothy  and 
prices  were  maintained,  but_  lower  grades 
were  difficult  to  sell.  Mixed  hay  de¬ 
clined  about  $2  per  ton.  Recent  invoices, 
however,  are  reported  light,  indicating 
that  there  may  be  a  little  improvement 
in  the  market  soon.  Rye  straw  con¬ 
tinues  scarce  and  the  market  was  firmly 
held.  B.  w.  s. 
Iht  RURAL  NEW-YORKER 
221 
t  N  e  w  s  an  a  Price 
Local  Up-State  Markets 
SYRACUSE  PUBLIC  MARKET 
Pork,  light,  lb.,  14c;  heavy,  lb.,  9  to 
12c;  veal,  lb.,  15c;  mutton,  lb.,  18  to 
20c ;  lamb,  lb..  20  to  30c ;  beef.  7  to  9c. 
Dressed  Poultry. — Chickens,  lb.,  38  to 
40c ;  fowls,  lb.,  35  to  40c ;  geese,  lb.,  45 
to  50c ;  rabbits,  lb.,  40  to  45c. 
Live  Poultry. — Guinea  hens,  each,  75c ; 
geese,  lb.,  32  to  35c ;  ducks,  lb.,  22  to 
2Sc ;  chickens,  lb.,  35  to  40c ;  fowls,  lb., 
30  to  35c. 
Butter,  lb.,  60c ;  eggs,  50  to  60c ;  Ital¬ 
ian  cheese,  lb.,  40  to  45c. 
Apples,  bu.,  75c  to  $2.50;  beans,  bu., 
$4  to  $6 ;  beets,  bu.,  75c  to  $1.25 ;  car¬ 
rots,  bu.,  75  to  90c;  cabbage,  doz.  heads, 
40  to  60c ;  celery,  doz.  bunches,  50c  to 
$1 ;  endive,  doz.  heads,  60c ;  garlic,  lb., 
10  to  15c ;  lettuce,  leaf,  doz.,  $2 ;  Boston, 
doz.,  50  to  75c ;  onions,  bu.,  $1.25  to 
$1.50 ;  parsley,  doz.  bunches,  50c ;  pota¬ 
toes.  bu.,  40  to  75c ;  parsnips,  bu.,  $1  to 
$1.25;  rutabagas,  75c  to  $1;  Hubbard 
squash,  each,  10  to  20c;  per  lb.,  2% 
to  4c. 
Hay,  No.  1,  ton,  $18  to  $20;  No.  2, 
$16 ;  Timothy,  ton,  $18 ;  straw,  ton,  $14 
to  $16. 
'Wheat,  bu..  $1.35 ;  oats,  60c ;  corn, 
95c ;  per  100  lbs.,  $2. 
ROCHESTER 
Dressed  beef,  carcass,  lb.,  12  to  16c; 
forequarters,  lb.,  9  to  11c ;  hindquarters, 
lb.,  12  to  17c;  dressed  hogs,  light,  lb., 
11  to  13c ;  heavy,  lb.,  9  to  10c ;  Spring 
lambs,  lb.,  25  to  2Sc;  yearling  lambs, 
lb.,  12  to  14c ;  mutton,  lb.,  10  to  12c ; 
veal,  lb.,  18  to  20c. 
Live  Poultry. — Broilers,  light,  lb.,  20 
to  26c ;  heavy,  23  to  26c ;  fowls,  lb..  22 
to  27c;  old  roosters,  lb.,  13  to  18c; 
guinea  fowls,  each,  30  to  40c ;  turkeys, 
lb..  30  to  35c ;  pigeons,  each,  15  to  18c. 
Butter,  country,  crock,  lb.,  42  to  45c ; 
eggs,  48  to  55c. 
Apples,  bu.,  $1.50  to  $1.75;  seconds, 
bu.,  75c  to  $1 ;  per  bbl..  $4  to  $6 ;  Brus¬ 
sels  sprouts,  qt.,  25  to  28c;  cabbage,  red, 
doz.  heads,  65  to  75c ;  per  doz.  heads,  45 
to  50c;  Danish,  ton,  $15  to  $18;  car¬ 
rots,  bu.,  60  to  85c;  celery,  doz.  bunches, 
80e  to  $1 ;  lettuce,  good,  doz.  heads,  40 
to  50c;  Boston,  doz.  heads,  $1.50  to 
$1.75 ;  onions,  dry,  bu.,  $1  to  $1.25 ; 
parsley,  doz.  bunches,  25  to  30c;  pota¬ 
toes,  bu.,  60c ;  seconds,  bu.,  50  to  55c ; 
parsnips,  bu.,  $1  to  $1.25 ;  spinach,  bu., 
$1.50  to  $1.75;  turnips,  bu.,  75c  to  $1; 
vegetable  oysters,  doz.  bunches  40  to  50c. 
Wheat,  bu.,  $1.25  to  $1.28 ;  corn.  92 
to  93c ;  oats,  53c ;  rye,  bu.,  95  to  98c ; 
Timothy  hay,  ton,  $20  to  $22 ;  straw, 
$14  to  $16. 
I  have  been  unable  to  get  the  Johnson 
City-Binghamton  markets  this  week. 
They  stopped  sending  me  the  leaflet  that 
they  published  several  months  ago,  and 
paid  no  attention  to  my  renewed  request 
for  it.  Possibly  they  are  not  now  print¬ 
ing  it.  I  have  depended  unon  the  Bing¬ 
hamton  papers,  but  they  did  not  print 
the  market  price  this  last  week.  You 
may  not  wish  to  use  this  alone,  but  I 
send  it  in.  M.  b.  d. 
,  Buffalo  Wholesale  Markets 
The  steady  Winter  is  telling  on  the 
produce  trade  some.  This  may  not  be 
the  l-eason  for  lower  butter,  but  poulti-y  is 
easier  and  eggs  come  in  slowly.  As  a 
rule  there  have  not  been  many  advances. 
With  so  little  new  Southern  stuff  arriving 
the  prices  are  modex-ate. 
BUTTER - CHEESE — EGGS 
Butter,  easy ;  creamei-y,  47  to  54c ; 
dairy,  47  to  51c ;  crocks,  42  to  50c ;  com¬ 
mon,  30  to  35c.  Cheese,  quiet ;  daisies 
and  flats,  28  to  30c;  longhorns,  29  to 
30c ;  Limburger,  30  to  35c.  Eggs,  fair ; 
hennery,  44  to  47c;  State  and  Western 
candled.  37  to  41c;  storage,  30  to  33c. 
POULTRY 
Dressed  poulti-y,  quiet ;  turkeys,  40  to 
48c ;  fowls,  16  to  32c ;  broilers,  36  to  44c ; 
chickens,  36  to  44c ;  capons,  35  to  42c ; 
old  roosters,  22  to  23c ;  ducks,  26  to  32c ; 
geese,  20  to  25c.  Live  poultry,  easier ; 
turkeys,  37  to  40c ;  fowls,  18  to  26c ; 
Springers,  18  to  23c ;  old  roosters,  21  to 
22c ;  ducks,  28  to  30c ;  geese,  19  to  24c. 
APPLES — POTATOES 
Apples,  steady;  McIntosh,  bu.,  $2  to 
$2.25;  other  named  sorts,  $1.25  to  $1.75; 
seconds,  75c  to  $1.25;  Western,  box,  $2 
to  $4.  Potatoes,  easy  ;  best  homegrown, 
bu..  00  to  75c;  Bermudas,  bbl.,  $14.50  to 
$16 ;  sweets,  Delaware,  hamper,  $1  to 
$1.25. 
GRAPES  AND  BERRIES 
Gi-apes,  steady ;  California  Malagas, 
keg.  $7  to  $10;  Tokays,  box,  $3  to  $3.75. 
Strawberries,  weak  ;  Southern,  qt.,  40  to 
45c.  Cranberries,  firm  ;  box,  $4  to  $6. 
BEANS — ONIONS 
Beans,  dull ;  white  kidney,  cwt.,  $10  to 
$11;  red  kidney,  marrow,  $8.50  to  $9.50; 
pea,  medium,  $8  to  $8.50.  Onions,  quiet ; 
yellow,  cwt.,  $2  50  to  $3 ;  homegx-own, 
bu..  $1.75  to  $2  ;  Spanish,  crate,  $1.75  to 
$1.85. 
VEGETABLES 
Vegetables,  quiet ;  beans,  green  and 
wax.  hamper,  $3.50  to  $5  ;  beets,  bu.,  7oe 
to  $1.25  ;  doz._  bunches,  80c  to  $1 ;  cab¬ 
bage,  cwt.,  $1.50  to  $2  ;  cauliflower,  crate, 
$1.50  to  $1.75 ;  carrots,  doz.  bunches.  70 
to  85c;  bu.,  75  to  85c;  celery,  Florida, 
ci-ate,  $3.50  to  $3.75;  cucumbei’s,  doz., 
$2.50  to  $2.75;  endive,  lb.,  18  to  30c; 
lettuce,  Florida,  hamper,  $2.25  to  $2.50; 
Iceberg,  crate,  $3.50  to  $4 ;  parsley,  doz. 
bunches,  30  to  50c;  parsnips,  bu.,  75c  to 
$1 ;  radishes,  doz.  bunches,  35  to  45c ; 
spinach,  bu.,  $1.60  to  $1.75 ;  squash,  cwt., 
$3  to  $5 ;  tomatoes,  Florida  crate,  $5  to 
$9;  turnips,  white,  bu.,  $1  to  $1.25;  yel¬ 
low,  60  to  75c ;  vegetable  oysters,  doz. 
bunches,  SOc  to  $1 ;  watercress,  doz. 
bunches,  40  to  50c. 
SWEETS 
Honey,  dull ;  white  comb,  lb.,  18  to 
24c ;  dax-k,  12  to  16c.  Maple  products, 
inactive ;  sugar,  lb.,  10  to  16c ;  syrup, 
gal.,  $1.25  to  $1.75. 
Peed 
Hay,  dull ;  Timothy,  bulk,  ton,  $18  to 
$22 ;  clover  mixed.  $17  to  $2l ;  straw,  $10 
to  $12.  Wheat  bran,  earlot,  ton,  $o3 ; 
middlings,  $33  ;  Red-dog.  $36.50 ;  cotton¬ 
seed  meal,  $48.50 ;  oilmeal,  $52  ;  hominy, 
$34.50;  gluten,  $46.50;  oat  feed,  $16; 
rye  middlings,  $32.  j.  w.  c. 
Boston  Wholesale  Markets 
BEANS 
Pea,  100  lbs.,  $7.50  to  $8.75 ;  red  kid¬ 
ney,  $7.50  to  $8.75 ;  yellow  eye,  $7  to 
$8.75. 
BUTTER 
Creamei-y»  best,  50  to  OO^c ;  good  to 
choice,  47  to  49c ;  storage,  44  to  48c. 
Pggs 
Nearby  hennery,  46  to  47c ;  gathered, 
choice,  43  to  45c ;  storage,  27  to  33c. 
POTATOES 
Maine.  100-lb.  bag,  $1.50  to  $1.75; 
sweet  potatoes,  bu.,  50  to  75c. 
DRESSED  POULTRY 
Turkeys,  43  to  45c ;  fowls,  28  to  32c ; 
roosters,  19  to  20c ;  squabs,  doz.,  $3.50  to 
$8 ;  ducks,  lb.,  24  to  26c. 
Vegetables 
Cabbage,  bbl.,  $2  to  $2.75 ;  lettuce,  bu., 
75c  to  $1.25 ;  tomatoes,  lb.,  30  to  35c ; 
string  beans,  bu.,  $3  to  $5 ;  spinach,  bu., 
$1.25  to  $1.50;  carrots,  bu.,  $1.75  to 
$2.25 ;  onions,  100  lbs.,  $1.25  to  $3.25 ; 
radishes,  bu.,  $2.50  to  $3 ;  squash,  bbl., 
$5  t  o  $6. 
Hay 
Timothy,  No.  1.  $28  to  $30 ;  No.  2.  $25 
to  $27  ;  No.  3,  $21  to  $22  ;  clover  mixed, 
$22  to  $27.  Straw,  rye,  $28  to  $30 ;  oat, 
$17  to  $18. 
New  York  Wholesale  Quotations 
February  1,  1923 
MILK 
Dairymen’s  League  Co-operative  Asso¬ 
ciation,  Inc.,  price  for  February  Class 
1  fluid  milk,  3  per  cent,  in  201-210-mile 
zone,  $2.90  per  100  lbs.  ;  Class  2,  for 
cream  and  ice  cream,  $2.50. 
BUTTER 
Prices  aim  1  to  2c  lower  and  the  mar¬ 
ket  quite  unsettled.  Danish  butter  in 
casks  is  selling  vei-y  near  top  price  for 
domestic  creamery  in  New  York.  It  is 
reported  that  upwards  of  9,000,000  lbs. 
of  New  Zealand  butter  has  been  con¬ 
tracted  for  New  York  trade  via  San 
Francisco,  and  that  about  3,000,000  lbs. 
is  now  on  the  way  or  about  to  sail. 
Creamery,  fancy,  lb. 
.481/2 
0 
.49 
Good  to  choice... 
-  .45 
0 
.47 
Lower  grades  .... 
.40 
0 
.44 
Dairy,  best . 
.47 
0 
.471/2 
Common  to  good.  . 
.39 
0 
.45 
Packing  stock  . 
.30 
0 
.35 
Danish  . 
.48 
@ 
■48i/2 
CHEESE 
Whole  milk,  special.  .28% 
0 
•29% 
Average  run  . 
.28 
0 
•28i/2 
Skims  . 
.21 
@ 
22 
EGGS 
White,  eh.  to  fancy.  .50 
0 
.52 
Medium  to  good .  . 
Mix’d  col’s,  n’bv,  b’st 
.44 
0 
.49 
.49 
0 
.50 
Fair  to  good . 
.40 
0 
.46 
Gathered,  best . 
.39 
0 
.40 
Common  to  good .  . 
.30 
0. 
.40 
Storage  . 
.25 
0 
.30 
LIVE  STOCK 
Steers  .  8.75 
0 
9.70 
Bulls  . 
Cows  . 
1.75 
0 
6.10 
4.75 
Calves,  prime . 
14.50 
0. 
15.50 
Culls  . 
6.00 
0 
10.00 
Sheep  . 
0 
7.00 
Lambs  . 
12.00 
0 
15.00 
Hogs  . 
7.75 
0 
9.75 
COUNTRY -DRESSED  MEATS 
Calves,  best  . 
Common  to  good.  . 
.20 
0 
.21 
.08 
0 
.15 
Lambs,  hothouse,  ea. 
11.00 
0 
14.00 
Roasting  pigs,  lb.  .  . 
.20 
0 
.40 
Pork  . . 
.08 
0 
.14 
PRESSED  POULTRY 
Turkevs,  best . 
.48 
0 
.50 
Common  to  good. . 
.30 
0 
.45 
Chickens,  choice,  lb. 
.38 
0 
.40 
Fair  to  good . 
.25 
0 
.35 
Fowls  . 
.17 
0, 
.32 
Capons,  best  . 
.44 
0 
.45 
Fair  to  good . 
.35 
0 
.42 
Roosters  . 
.16 
0 
.21 
Ducks  . 
.18 
0 
.26 
Geese  . 
.18 
0 
.26 
Guineas,  pair . 
.75 
0 
1.00 
Squabs,  white,  doz. . 
4.50 
0, 
13.00 
Dark  . 
2.00 
0 
3.50 
BEANS 
Marrow,  100  lbs. .  .  . 
10.00 
0 
11.00 
Pea  . 
0 
8.75 
Red  kidney . 
8.25 
0 
8.50 
White  kidney . 
10.00 
10.50 
Yellow  eye . 
8.00 
0 
8.25 
Black  turtle  soup... 
5.25 
@ 
6.25 
FRUITS 
Apples,  bu.  bkt . 75 
0 
2.00 
Baldwin,  bbl . 
3.00 
0 
5.00 
Ben  Davis  . 
2.25 
0 
3.25 
Greening  . 
3.00 
0 
5.00 
Jonathan  . 
3.50 
0 
4.50 
King  . 
2.75 
0 
4.50 
McIntosh  . 
6.00 
0 
8.50 
Russet  . 
2.00 
0 
3.00 
Twenty  Ounce... 
2.50 
0 
4.50 
Wealthy  . 
2.50 
0 
4.25 
Winesap  . 
4.00 
0 
6.00 
York  . 
3.50 
0 
5.00 
Pears,  Keffei%  bbl .  . 
Cranberries,  bbl.... 
1.25 
0 
3.00 
4.00 
0 
9.00 
Kumquats,  qt . 
.10 
0 
.16 
Strawberries,  qt. .  . . 
.15 
0 
.38 
Vegetables 
Red  cabbage  in  commercial  quantities 
is  arriving  regularly  by  Rotterdam 
steamer.  It  sells  around  $2.75  per  ham¬ 
per  of  about  2 y%  bushels. 
Beets,  new,  bbl .... 
2.00 
0 
2.50 
Carrots,  100  lbs.... 
1.25 
0 
1.60 
Cabbage,  ton  . 
22.00 
0 
30.00 
New,  %-bbl.  bkt.. 
2.00 
0 
3.00 
Col  lards,  bbl . 
1.75 
0 
2.00 
Celery  hearts,  doz.. 
1.00 
0. 
2.00 
Leeks.  100  bunches. 
2.50 
0 
4.00 
Salsify,  100  bunches 
5.00 
0 
10.00 
Parsley,  bbl . 
3.00 
0 
3.50 
Parsnips,  bbl . 
3.50 
0 
4.00 
Peas,  bu.  bkt . 
2.50 
0 
6.00 
Eggplant,  bu . 
3.00 
0 
6.00 
Lettuce,  bu . 
2.50 
0 
3.50 
Onions,  100  lbs.... 
1.75 
0 
2.65 
Peppei-s,  bu . 
2.50 
0 
4.00 
Radishes,  bu.  bkt.  .  . 
Spinach,  bbl . 
Squash,  bbl . 
2.25 
0 
3.00 
2.00 
0 
3.00 
2.75 
0 
3.25 
String  beans,  bu .  .  .  . 
Ch’ry  &  Escarol,  bbl. 
2.50 
0 
5.50 
2.50 
0 
4.25 
Brussels  sprouts,  qt. 
.14 
0 
.25 
Tomatoes,  6-till  crate 
1.50 
0 
4.25 
Hothouse,  lb . 
.10 
0 
.30 
Turnips,  bbl . 
2.00 
0 
3.00 
Cucumbers,  bu . 
7.00 
0 
10.00 
Kale,  bbl .  1.00 
Watercress,  100  bchs. 
POTATOES 
0 
1.40 
2.50 
Long  Island,  180  lbs. 
3.35 
0 
3.75 
State,  180  lbs . 
2.75 
0 
2.90 
Maine,  ISO  lbs . 
3.00 
0 
.3.30 
Ponn’a.  150  lbs....’ 
1.90 
0 
2  00 
Bermuda,  bbl . 
10.00 
0 
13.50 
Sweet  potatoes,  bu. . 
HAY  AND 
.60 
STRAW 
0 
1.35 
Hay.  No.  1.  Timothy 
23.00 
0 
23.50 
No.  2  . 
20.00 
0 
22.00 
No.  3  . 
18.00 
0 
19.00 
Clover  mixed  . 
19.00 
0 
22.00 
Straw,  rye  . 
22.00 
0 
24.00 
Retail  Prices  at  New  York 
Milk- 
Grade  A,  bottled,  qt .  .18 
Grade  B,  bottled,  qt .  .15 
Grade  B,  bottled,  pt .  .10 
Grade  B,  loose,  qt .  .11 
Certified,  qt .  .28 
Certified,  pt .  .17 
Buttermilk,  qt .  .10 
Cream,  heavy,  %  pt .  .30 
Butter,  best  . 60  0  .61 
Cheese  . 32  0  .37 
Eggs — Best,  doz . 62  0  .64 
Gathered  . 45  (ft),  .52 
Fowls  . 35  0  .40 
Chickens,  lb . 40  (a)  .45 
Turkeys,  lb . 55  0  .60 
Potatoes,  lb . 02  0  .03 
Onions,  lb . 05  0  .10 
Lettuce,  head  . 10  0  .15 
Cabbage,  head  . 15  0  .20 
Freezing  Temperature  of  Eggs;  Crack 
Fillers 
1.  At  what  degree  of  temperature  will’ 
fresh  eggs  freeze?  2.  How  would  you 
make  a  pulp  of  newspapers,  to  use  as  a 
filler  in  floor  cracks,  and  will  it  expand 
when  dried  out  and  cause  the  boards  to 
warp,  as  some  fillers  do?  w.  u.  a. 
Patehogue,  N.  Y. 
1.  I  axn  not  able  to  find  any  report  of 
experiments  to  determine  the  temperature 
at  which  fresh  eggs  will  freeze,  though 
exhaustive  studies  of  the  effects  of  high 
temperature  upon  eggs  have  been  made. 
While  keeping  eggs  for  hatching  they 
should  be  held  at  a  temperature  of  be¬ 
tween  50  and  60  degrees,  by  preference, 
such  a  temperature  as  may  be  found  in 
an  ordinarily  cold  house  cellar.  Wry 
likely  the  operators  of  cold  storage  plants 
know  how  low  a  temperature  an  egg  may 
be  exnosed  to  without  freezing. 
2.  Dr.  Crane  says  of  crack-filling  prep¬ 
arations:  “The  good  ones,  and  tlie  best 
will  shrink  a  little,  since  there  has  to  be 
a  volatile  constituent,  are  very  fine  saw¬ 
dust  or  wood  flour  made  into  a  paste 
with  a  quick-drying  oil.  The  less  oil,  the 
smaller  the  shrinkage,  and  the  harder  to 
apply.  A  little  color,  ochre  pei'haps,  is 
added  to  match  the  wood  before  apply¬ 
ing.  The  homemade  ones  are  usually 
paper  pulp  and  glue.”  m.  b.  d. 
