New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-05-09


go to schOOli? "we-are poor" she answered sotly
stay at home to help mamma Her r sweet face ,
for she went of soon with all the potatoes Sue could
carry.
potato depOts demand notice. The Harlem Railroad
has established quite wholesale depot at FOry-sev-
Erie Railroad depot IN jersey City has been
very popular pSo nG mart the past b sea
received, and as the market is convenient
SS lSrI hSn 70 Wess @ Se ami more Inv
poTtant the coming season Potatoes are also received
ro1 nS oy tS AVA nr a across be
| ferry TO NewYOrk markets in trucks.
Another large Of supply Is the Hudson River
steamboats,. The Troy and Albany night boats each
line affords dealers on the pier for selling STOCK
and heading for the shipping trade
BRINGING TIE CROP TO HARVEST
large quantity Of potatoes comes TO the city in bar
rels the different railroads. and these are sod by the
tTuckOad carload from the downtown depots. From
100000 to 100000 barrels brought to market every
by canal boats which chartered for three
hundred dollars to carry cargo to NewYork and hold
Il until the owner decides to put his stock ON the narkc
From two to three hundred boats used for this pr
ES SG from 1880 f" 10 SOo6 barrels; The poa
rS stem SS e ern The 6"stso IN the ba1
around NewYOrk until the crop sput on The market.
Some OF the may be peded TO groccls ana ven
ders while in Winter quarters at Atlantic Basin or the
Walaboul, Brooklyn; or they may be solo d, 6y
pers. Ordinarily. however. the boate are towed TO
North River, and placed III the hands OF commission
merchants TO sell for the usual commission OF l29
of from TWO 70 dozen boats, untll they
two months. according to the state of trade.
and the kind Of potatoes in the cargo Meanwhile the
children of the boat captains attend the city SCHOOLS,
and the captain himself generally makes one Of the
ashore They are first scoopcd into baskets
III The hold, then passed to man on the staging
hatchway. who sets them on thc deck, and sew
era deliver them to tie foreman Oh the pier who
The dealer saicsman generally hasa htlc wood howell
ena of ii" the 'n Boats eief from Which he can
intend the work. On days whn the trade
is dull the men have little 10 do but to sit around ana
tell stories. In this accomplishment canabCat captain
is hard to heat. Then suddenly The trade may revive or
large shipping order may come in The lor' man cries.
Stretch out" in sientonan tones, ana the Dds-
Wien e large G Slipping order is being ed the PcrPTe
sents an animated appearance, with several tSMEs
of men at work C01pcrs are meaning the DilItls crks
marking them. and trucks carrying them TO the steam
Regular visitors to the potato-boat docks are the
italian women, who stand patiently, with great brown
eyes, indifferent to evcrythng Iut me " hpeGhe9 OF
ufm away, rseIving the sound part to put INTO the
Al the same dock may he seen often the Maine schoon
G which 6nS tnSn''Ra S SgTessb Si P Pd
d datSSS to to ts Av canal " Soat ae and he crews
are generally genuine T." downeasters," frank and
The Nova Scotia ana Prince Edward Island brigs and
schO0nprS ais discharge the West side docks Gus
tom House officer taios out the cargo which Is put
ashore with tackle connected with one OF the Govern
vessels generally sail from the Provinces before cold
weather sets in the creeks which they ascend to take
After season OF bad weather, fair wind will some
times bring twenty thirty potato vessels through elI
the Halifax steamships the Metropolitan line from Bos-
ton, the Portland steamers and tue Hartford ahd Ne%
Ireland aud these are said to he OF excellent qna puI
Judging from their anpe france 10 one except hatVc
would care to eat them.
ARRIVAL OF NEW POTATOES
New potatoes from Norfolk begin TO arrive in the lat
ter part OF May the first of juno; when the Old Do
minion steamship pier presents novel sight, rs the
boats arrive in the night and the wharf is
hung VITA lights showing trucks, buyers and dealers III
thickest confusion, While the sWarthy 'l0ngsAOremeh
form endless procession in and out Of the uncanny-
The Long island farmers VINO used to sell their po
tato crop from their WAGONS IN GIeenwlch washington
and adjacent streets are now established IN market
for their special IN GanseYOOrt-st., where their
a"8ge Sd oe T Tdy uySy s he
crop as soon as ripened in July and August but the
frequently tempts the gulleess husbandmen to Duy
ordinary stock at some depot and pass 1T OF as
of their raising Regular vendors also frequently
use Long Island farmers wagons to sell from. calling
their stock " farmers potatoes" sold IN farmers
bushe which sharp hOuskeepers know Is the smallest
In the downtown trade the article ordinarily passes
through at least three hands, before reaching the
tSe trnckoad TO the produce dealers in West Washing
Shilling sEh for each barrel The dealer sold TO has
Generally charges the uptown or brooklyn Grocer 25
cents than lie paid. Beside this profit he cacu-
lates to make loose potatoes at least one barrel
Overneasure, by Tubing them 60 that they lie
loosely the barrel and thus make twenyOne barrels
out of twenty. the grocer. who measures
them out by the quart and halfpeck usually makes the
most profit Of all the different dealers. His customers
are likely to pay nearly double the price received by the
simmer the country Woo of course calculates TO make
his prOit out of the farmers. 49,
The cooking qualities of the potato vary with the dt
feTeIt varieties also with the soil aud climate III
W hrl they are grown There three kinds OF pota
toes read the schOolbOys composition, baked boiled
and warmed over" However true this may be.
ore can buy from OF the seednen III this city, 300
different varieties, all carefully Labelled ana warranted
rrne variety is valuable for the table in proportion
10 the amount of alhuntn and starch contained in it,
The latter substance is what gives il It's mealy ap
pearance when cooked; and IT abOunds in such guam
ttcs that large numbers of starch factories now do
profitable business converting the tuOers INTO this COM
modify .. ,- ,
Those coming from Maine and the provinces
duality .0 FIRST quality Early Rose are also
produced in this State, but in many parts
they have become mixed with the "Late Rose" which
hurts their cooking qualities, and causes the objection
able red color sometimes seen when cooked. Inc
"PeachOlOw" is Fta ; Gldtmq variety ie
yielder End sells moro cheaply but It is Of
coarse 0uality Tnc "Sn0wlaBe " is promising new
vaTjety. Nova Scotia PrOihcs" are also generally
The potato is steadily gaining ground article OF
food, aud consequently us product or the farm It's
simpe, hOmely flavor almost every one Ends paiaaDle,
aud no more tires of 1t than OF bread.
---- -------------
cTTJTC Avn WRAPS FIP CpPTNG