The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1891-06-18
EXPERIENCE IN MARKETING.

| A New York Woman Can Save Money
and Secure Better Things to Eat.
Many young housekeeper has said to
herself: eff were not such an ignoramus
| l should love TO do my own marketing !;
but feel like such goose the moment /
get into butchers shop, and I always
know that I simply make myself ridicu-
! lous." We would like to give such one
the experience of two young matrons who
/ found they could make saving of many
| dollars week by going themselves to
! Washington market. For several years
/ they marketed together every other day,
and by taking the elevated road with their
husbands at 9 o'clock they got home about
! II, and had the whole day before them.
| at was the greatest fun" one of them
said, 'and always look back with regret
to those days when we had to contrive in
every way in order to live within my hus-
bands income You see we were all great
friends. May and l had been to school to-
| gether and our husbands, too, were init
mate. One evening, as we were talking
over the most economical way of living,
for it was a subject naturally very much
discussed by all of US just then, one of us
suggested that we should try for month
the plan of going to the markets ourselves
and paying9cash for everything.
1--WE chose Washington market, because
we thought that if we did it at all we
wished to 60 down to the 'reck basis as
the financial people say. OF course at first
we made many mistakes, but this is what
we finally learned-and perhaps it may be
of use to others: In the first place, it Is best
to keep to one dealer, after you have de-
cided which Is best. For instance, in big
place like Washington market, it is well TO
have your butcher, your poulterer and
your vegetable and fruit man. They will
all take greater interest in supplying q
regular customer at reasonable rates than
one who only buys of them occasionally
especially If you always pay ready money.
I'm buying beef there are few rules to
remember. Bullock beef is the best to buy.
1t should be fine grained, the lean with
streaks of clean, white looking fat running
through it and of a bright red color. I'm
less there is enough fat the meet will be
tough. Cow beef is paler than OK beef, so
you can tell it in that way; and it is not so
nutritious; but if the meat is of a very dark
red it is too o4d. To test beef, press itdowu
with the thumb; if it rises quickly the meat
Is good. For soup meat get the shin bone
and few pounds of the round. Soup meat
should have as little fat as possible. The
best beef for beef tea is from the round.
Mutton should be dark colored and have
plenty of fat.
''In choosing poultry see that they have
smooth legs and short spurs; the male
birds are best. The feet should always
bend easily and the eyes should be bright.
If fowl has begun to turn blue, or if it
has stiff legs. it is not good. In selecting
fish the body SHOULD be stiff and the gills
red; if not, it is not fresh. In buying vege-
tables get a good dealer and have them
fresh, as stale vegetables are unhealthy.
Asparagus and peas and also green beans
should be eaten on the day they are bought,
and fer the following day use those more
easily kept, such as onions, caulifower,
cabbage, etc.
my husband happened to know good
deal about marketing and he went with
US for a week and got us started; bat after
that we always went alone, and / assure
you we became very experienced. Our
weekly accounts were greatly reduced, and
as | said, it was altogether an amusement
as well as benefit. New York Tribune.