New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-10-16
HOME INTERESTS.
PRICES IN THE MARKETS.

flSn Is more plentiful this week. There mas Deen
en- ugh to supply large demands from Yorktown. to
meet the hosptaties of the Centennial Celebration.
Among the 5000 pounds of different varieties sent
from the firm of Middleton, Carman & Co., 200 of
the delicious and costly terrapin went down. Yes
terday they sold IN Fulton Market for $l2 and
$50 per dozen. Rocktish are just beginning to come
in: They cost from % to 80 cents pound. Brook
pike are also new thing in the market this week.
They bring 10 cents pound. There is large stock
OF crayfiSh and q good demand They are
$3 per hundred The excellent swordfsh is
nearly finished. Green turtle costs 1S cents. They
scarce, the first cold snap being fatal to them.
Live Holsters 10 cents boiled ~ cents Dressed
cells are from II to 10 cents per pound; smelts
from Is to 20 cents. Black bass and sea bass are
each y cents klngfsh, % cents; bluefsh and
haddock, g cents; Goldfish, cents; haIibut, Is
cents Lafayette fish, 10 cents; sheepshead 25
| cents salmon 80 cents, and whitebat SO cents per
pound Large clans in shells 40 cents per hun
| drea; opened rs cents. Little Neck CLAIMS are so
cents. Scallops are FL 20 per gallon. Hard crabs
| are 81 so per hundred, and soft ones are So
There is little change in the prices of oysters 1t
cdibles to prognostcate hard times and the OYSTER
| men-those especially uptown-are gby giving
| of oyser bed believed to cover 100 acres
about which there Is at present much excitement,
and some controversy as to ownership, there is a
sure prospect or cheapness and plenty of this favo-
rite bivalve for IA long time to come. The Sound
cuttings 50 cents per hundred. The Oyster Bay oys-
ters bring II 90 per box cullingS, Is cents per
hundred; Shrewsburys and ROckawaYs are the
same price. The Princes Bay oysters are IL % per
box. These are the original "Virginias" which,
when planted in Northern waters, change their
nature somewhat, and hence the new name given
by the Oystermen.
Game is more plentiful. Rabrds are coming in
AT Tl 90 per dozen. Golden plover bring 81 80 per
dozen. English snpe come in limited nunbe s and
bring N 90 per dozen. Small spipe 50 cents per
dozen II is the end OF the season for them. The
yellow-leg snipe 81 to 81 90 per Dozen SQUADS
are - 3d. reedbirds 81, and blackbrds rs cents
per doz en- Moodcock are scarce, and bring So a
par; fartridges are the same price; also prairie
chickens. Black ducks AID "shOvellers" are
Just beelnn1ng 70 appear Dnclis are 20 cents per
- cents ponnd. Turkeys, old and young, bring
from 20 to 70 cents per pound; fowls are 20 cents;
from Long Island are worth % cents pound.
Meats are lower III price than quoted last week.
Inc dark progn"itlcati9ns of the butchers are not
heard so universally. Uptown, from the so-cal!ed
Illinois stalls, there criticisms deep but not
loud in regard {" the Texas aud Colorado beef Just
opposite, ITS dcpionhlc toughnesS and all that; the
only reason given for which was the long Journey
the wcll-iatted animals forced 10 lake. The
beer looked rs temrting a any to be seen III the
market. In Fulton Market the quotations are as
follows: Porterhousc roast and steak IS GEMS per
pound sirloin, Is cents; best rib roasIng pieces,
quarter. II cents; lamb chors Is cents: mnt-
ton chops, II cents ilct of veal, - cents Stew
ing pieces OF beef cost 10 cents, and conrd beet
10 TO II cent' per pound. Calves head brings 30
cents each and calves liver 30 cents. Lambs tongues
are 40 cents per dozen; trpe is > cents pound :;
pigs feet 40 cents per dozen sweetuIeads ~ Il
qualities varies IN price troEI for - cents for
% cents. Frankfort Sausages are ID cents pound.
Smoked salmon Is 20 cents smoked hallbut II
cents per pound.
The Vegetables are firm, and more plentiful than
promised DUNG the dry weather of a month
ago: Potatoes are higher. Inc Early hose bring
- IS Il barrel; the best Burbauks are the same
price Sweet potatoes are ~ barrel or % cents
hail peck. Uptown they are selling for 80 cents
half peck. Parsnips are % cents IA dozen. Mush-
rooms are Il cents "a quart. CaulIilower brings
from % to 80 cents per head. Egg p ant 10 cents
cents mint cents chives, cents; lettuce, 10 to
. cents: Greer corn is 20 cents dozen. Okra Is
higher at 30 cents pr hundred. Green peas 90
cents half peek. Lima beans are nearly finished
they being 80 cents "A quart. String beans are %
cents peck; carrots 20 cents half peck. CTanbcr
mes are cheaper; they are now selling at 20 cents
for two quarts
Srasonahe fruit is abundant and apples and
grapes make the best show. sold by the barrel the
prices Of apples are about the same quoted last
fancy, especially uptown. sweet apples for roast
ing now to be had for 30 cents IA peck. Qninccs
are plentiful. and bring from 81 10 - barrel. A
large grated qnincc, very smooth and fine. and re-
Gently named the Garfield Ounce" brings ~ per
dozen. Catawba grapes 81 for n compound
basket Concords % cents Tor an elght-pOund baS-
kct; Rcbeccas are 20 cents pound; DclaWares are
d,earcr and cost 40 cents for "A three-pound box.
Pears are the same ~ quoted last week. Peaches
and ums are rot worth quoting. They are dear
enough, and do not relish with the price. Hickory
nuts have come To delght the city boys, who must
take Oh. m without the fun of gathering. They are
~ 30 per bushel or 10 cents per quart. Chestnuts
are from ~ to ~ bushe.
Butter is n little higher. The best butter, called
"cleamery,' and sometimes "gilt-eiged' to please
a customer, brings in Fulton Market 40 cents a
pound. Uptown il costs ~ cents. Very nice firm
hrkn butter brings from 30 to ;}} cents Good cook
ing butter ~ p cents and down 10 20 ccnts
Fresh eggs are 80 cents per dozen. Uptown, the
best fresh are 80 cents.
MENU
Tomato Soup In Creme
BOILED salmon. Saucc Hullandnisc. Mashed Potatoes
Roast Turkey Cranberry sauce. sweet Potatoes Lila
Beans
Mixed salad
Chocolate CuHtard Waters
Grapes Ptnrs Apples.
ELLrN's BREAD (at Mrs, G. d. W.'s).-Take two
thirds of yeast cake dissolved in "A little warm
water and tNo teaspoonsful of sugar. Pour this
into three quarts of flour with one eaSpoonstuI of
salt added. Mix well with one hand, adding warm
water about one plnt) then kuoad well for twenty
minutes, adding flour enough. and no more TO clear
the dough from the hands and pan. Cover with a
thick cloth, let IT stand all night and mould ont
| in tho morning not kneading any moro than necrs
| sary. Let stand IN pans TIL hight This fills two
long narrow pans, aud makes set OF patty-pan
answer to Rose w. 7" who asks also that some
Pennsylvania subscriber should send directions for
making apple and other fruit buffers.
MUSTARD pICKLE.-Ono ounce each of cloves
allspcc black pepper and tumcric one pound
mustard one gallon vinegar. of which reserve one
quart to mix with the mustard Put the spice i'm
n thin cloth and botl in the vinegar then take ont
the spice and str the turmeric and mustard
smoothly into the boiling vinegar. Pour this ON
the pickles. Bottle and cork tightly $. W. f.
PICKLED COMMONWEALTH the cauli1owers
into pieces, leaving out all the stalks and leaves
scald IN kettle of salt and water about n quarter
slowly. bring 10 Il boil take The caulitlower
drain WELL and lay on II cloth the fire for
twenty-four hours ut least; when perfectly dry put
into glass cans and cover with pickle of three
ounces of curry powder in quart of vinegar boiled
ana poured over hot. A, 5. w.
Picked SEED CUcUMBERs,--This is beautiful