National Republican., 1885-09-09
THE LOCAL MARKETS,
Prices OF Produce for Housekeepers
Merchants, and Shippers.

CENTER MARKET.
BUTTER.-Best prints, 40 cents per pound: best
creamery. IS cents; fresh New York, 30 TO 50
cents; roll, 25 to 30 cents Eggs 20 cents
per dozen. Cheese. 1s to 20 cents.
PoULTRY.-Spring chickens, so cents to 81 per
pair; fowls 70 cents to 81 20 per pair squads 80
pair; domestic duck, 15 TO IL cents per pound
GAME.-Green turtle, 10 cents per pound;
frogs, s2 per dozen; woodcock, sl.25 per pair;
per dozen; black birds, 40 cents per dozen blue
wing, 81 per pair; jack snipc, $3.50 per dozen;
pheasants, 50 per dozen; plovers, $3.50 per
dozen.
VEGETABLEs-Potatoes, 25 cents per peck;
sweet potatoes so to 40 cents per peck lettuce,
5to cents head; cabbage 3 70 s cents per
aeSa 0n9s' 40 S 60 cents gents pds per Psc6
onions, ito cents; ySms, 30 cents per peck;
string beans, 20 to 30 cents per peck; lemons.
per bunch; egg plants, to cents apiece;
dried apples, centsPer pound; dried peaches,
10 to 20 cents a pound; dried cherries, 20 cents
a pound: soup beans, 10 to l2c quart; lima
beans, II to 10 cents a quart; carrots, 4 cents
bunch; hominy 8 cents quart; cymlings, 10
cents per doz: radishes, 3 to cts bunch; Gu
cents dozen; caulinowers, 15to 25 cents apiece;
auerkraut, 25 cents per gallon:
FEuITs-Prunes, 10 cents pound; pickles, 8
POUND honey and s 70 posnd b
nanas, 25 TO 30 cents per dozen; pineapples, Is
to % cents apiece; plums 10 TO 20 cents quart;
peaches, 40 to 10 cents per peck; apples, 20 to
| 40 cents per peck; watermelons, to 80 cents
| each; cantaloupes, to l5 cents each; grapes,
| 8 TO 10 cents per pound; damsons, 70 cents to 81
| a peck; pears 40 cents to 70 cents a peck.
MEATs.-Best roast beef 10 to 20 cents per
| pound; tenderloin steak, 20 to % cents; srloin,
| is to 20 cents; round steak, 1917 to 10 cents;
| chuck roast, 12L cents; corned beef, to l21I
cents; lamb, Is to 20 cents; mutton 10 to ! |
cents; mutton chops, 10 to 20 cents; veal, 2
to % cents; veal chops, 10 to 20 cents; veal cut
lets, 20 to 20 cents; soup meats to 10 cents
pound; hams sliced, 25 cents; shoulders 0 to l2
cents; breasts, 1917 to 10 cents; salt pork, 10
cents; jowls, cents; Westphalias II cents;
| lard, 10 cents; beef tongues, 60 to 65 cents q
| piece; dried beef, sliced, 25 cents per pound;
dried beef, chipped, % cents; dried beef by the
piece, l6 to 20 cents per pound.
FIsH.-Boiling rock, 20 cents per pound;
hallbut 20 cents per pound; white perch, 2j to
40 cents per bunchi pickerel, 10 cents per
| pound; bay mackerel, 10 to 20 cents per pound;
Spanish SOC per pound; founders and Goldfish, 10
cents pound sneepshead, 10 and 20 cents a
| pound sturgeon 10 cents pound; lobsters 10
cents per pound; crabs. % cents per dozen; soft
crabs, G0c per dozen; clans, 10 cents per dozen;
fresh salmon, 30 cents per pound salt water
taylors, 12% cents per pound salmon trout, 10
cents per pound; spots 25 cents per bunch hog
fish, % to 40 cents a bunch; pompinoS, 80 cents
a pound. Smoked and salted flsh-Smoked
salmon, 20 cents per pound; salted salmon, ID
cents per pound; smoked mackerel. to
cents apiece; dried herring 20 to 50 cents per
dozen; cells, 10 to 20 cents per pound; Scotch
herring, 10 cents per dozen; smoked haddock,
| l2% cents per pound; smoked shad, 10 Gems
| per pound; salt shad, l2b cents per pound; Nc
mackerel, 10 to 20 cents apiece