New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-09-03
HOME INTERESTS.
PRICES IN THE MARKET.
SCARCITY OF FIsH-yEAL HIGHER IN PRICE,


ABUNDANCE OF PEACHES
Fish are scarce this week owing TO the preva-
lence of storms at sea. Spanish mackerel are
in the height OF their season fish fom Long Island
are sold at 30 cents pound, from Chesapeake Bay
they are Is cents. The first smells of the season
arrived in market from New Brunswick dufinR the
week. Brook trout went out Of market on the 1st
Of September and will remain under ban Of the law
till the 1st of April. On the LIST Of September the
oyster season virtually opens, though Blue Points
are not allowed in market by law until the 18th Of
the month. Tho demand for oysters Is now very
great, and fine stock Is scarce. Rockaways, East
Rivers and Princes Bays the finest varie-
ties offered for sale at present. Goldfish are
: cents pound. paddock cents, halibut
Is cents anG medium-siled striped bass -
cents. Salmon is 40 cents founders 10 cents
kIngtish % cents, butterhsh cents. porgies 10
CENTS white perch 10 to 10 cents, and smelts 80
c. Dts Sea bass IS 10 TO 20 cents, fresh mackerel
1Zl2 to Il cents. pompanO 50 cents, bonito 10
cents weaktish PIG cents; and b!uehsh 10 cents
Salmon trout and whitehsh from the lakes are 10
cents pound. Green turtle Is Is cents. Large
hard clans are 81 hundred opened. Little Neck
clans are 80 cents These tiny clans from Little
Neck are excellent now, being dalicIously tender
aud having an indescrDable flavor OF the salt
spray and sea-weed. Crayiish are 81 30 hun
dred scOliops are 81 30 per gallon oysters are
from 81 90 to 80 a hundred. Hard crabs are 80 a
humid ed soft crabs J dozen, and HOLSTERS Il =
cents pound. whitehall is 80 cents pound. 49,
There Is no change In the Price OF beef. The
best milk veal Is higher retailing at from TO J
cents more than last week Loins OF veal are y
cents a pound legs - cents, hllet of al-the
choice cut Of the leg which furnishes veal cutetsis
40 cents pound eleventh. racks of veal are ; 10
20 cents and veal shoulders - cents. Smeetbreads
are ~ 10 - 30 dozen livers are 30 To 90 cents,
aud calves heads 30 cents each. Legs OF mutton
. cents, shoulders cents lOins il cents, soft
blade racks rs cents. The best spring lamb Is 10
cents pound for the hindquarter and 10 cents for
the forequarter racks OF lamb are 20 to % cents
pound, according TO the cut Pieces of lamb are ;
cents u pound. and breasts of lamb cents salt
sn ar
pound, homeless bacon 20 cents, smoked hams 10
cents, smoked shoulders Il cents Dried beef 20
cents Corned tongue Is cents aud smoked tongues
20 cents
There is no decided change in the prices of
poultry and game though they tend downward
On the LIST Of September grouse and partridge came
in season, but arriving in market III small
quantities only. WoOdcOck IL 20 to 81 50
PAIR. partridge 81 80, and prairie hens 81. Reed
birds II Dozen fresh golden plOvers 81, and
grass plovtr y 20. English sDpe are 81 70 10
- %. wild squads ~ - to -, tame pigeons 20
to 81 30 Fine br0Illng chickens are - to ~
cents pound, fowls 20 TO p. green geese 20 to 70
cents aud spring ducks 20 TO %.
Butter Is higher and choice grades of state
creamery sell at 30 cents pound for light sat-
butter and 80 cents for a heavier salted article
which keeps better in market ana the dealers can
afford to handle at a lower price. State dairy
butter is 30 cents pound and Western dairy 20 to
- cents. Fresh eggs from Long Island are ~
cents dozen. State eggs are y cents.
An abundance of vegetable fills the stalls. New
celery from Jersey and LOu9 Island Is tine last adj
dltion to the vegetable list. The bulk of lie celery
sent to this market comes from NewJerseY while
Long Island furnishes the nnest quality though
only in limited quantities New celery IS 20 cents
q bunch. Corn is now IN the height Of Its season
and sells at from - 10 % cents a dozen. Tomatoes
cents quart 81 "A crate. Extra choice
egg plants are to 10 cents each. Green okras are
20 cents hundred and are principally sold to
hotels for making gumbo OF okra soup; they are
little used yet ut the North a vegetable.
String beans are 80 cents a half-peck, and Lima
beans 20 cents. White onions tor cooking are .
cents quart caulliiower Is very scarce aud high,
selling from Is to 40 cents head. Fine
Savoy cabbage is 10 cents. red Dutch cab
bage Is scarce and Is sold from ID To 20 cents.
Endive is cents bunch, Lettuce ) cents and
sorrel 20 cents haf-peck; cucumbers are II cents
u dozen, and mushrooms are % cents pound.
Huckleberries are 10 cents quart, aud are nearly
out of market. Sweet potatoes are 80 cents half
peck and Queen OF the Valley potatoes are 10
barrel, Tauagon, sage, sweet BASIL summer
savOry, thyme, sweet mariOram, tansy and hore-
hound are among the herb-womens list OF herbs tor
tay orng and for medicinal use, and all are sod at
. cents a bunch. An abundance of long cantaloupe
melons fills the market these are principally tIom
south and planted there. Though the cantaloupe
Is smaller when grown this latltr de growers
claim that IL Is sweeter than the huge rank melons
of the warmer lands. CantaOupes are TO 20
cents each ordinary muskmelons are D 10 ~ cents
each Watermelon5 are 20 TO 30 cents
Peaches are abundant and cheap, though the
Large yellow Crawforls are 81 basket on the
sidewalk near Washington Market; rare-ripe
peaches are go cents and small, inferior-sized
These latter peaches are excellent for picking.
being sound and good in flavor. Sweet apples
% cents a Lalf peck, and tart apples sell at the
same price. Blue damson plums are 70 cents
basket, which holds a little less than .peck.
Oranges are scarce and all foreign fruit il little
demand owing to the abundance OF native fruits.
few lots of oranges have arrived from Jamaica
and are sold III market at 30 cents dozen.
Mediterranean oranges are very scarce and high.
selling at 10 cents to 81 dozen. They are chiefly
in demand by confectionery for havoring candies
waterloo and ice-cream. Lines 90 cents
hundred, lemons ~ TO 20 cents dozen. Green
ginger is 10 cents a pound. and tamarinds;in the
pod 10 cents. A delicious acid drink Is made from
tamarnd3 which is recommended to invalids and
patients cOnvalesceDt from fevers. Shell The tama
rinds and pour boiling water over them. Stir them
carefully To dissolve them thoroughly. then strain
oil the water and s"eeten 1t when cold and serve
with ice