The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1891-08-27
A New York Woman eau Sarc Money
and Secure Better Things to Eat.


Manv young housekeeper has said to
bc..rself: "If were not such an anignoramus
1 should love to do my own marketing;
but feel like such goose the moment I
get into butchers shop, and I always
know that simply make myself ridicu-
lous." We would like to give such a one
the experience oftwo young matrons who
found they could make asaving of many
dollars week by going themselves to
Washington market. For several years
they marketed together every other day,
and by taking the elevatedroa with their
husbands at 8 o'clock they got home
about II, and had the whole day before
them.
"It was the greatest fun!" one Of them
said, "and l always look back with regret
to those days when We had conirive in
every way in order to live within my hus-
bands income. You see we we're all great
friends. May and had been to school to-
gether, and our husbands, too, were inti-
mate. One evening, as we were talking
over the most economical way of living,
for it was a subject naturally very much
discussed by sll OF as just then, one Of us
suggested that we should Try for month
the plan OF going to the markets our
selves and paying cash foy everything.
"We chose Washington market, be-
cause we thought that if we did it at all
we wished to 60 down to the rock basis
as the financial people say. OF course at
first we made many mistakes, but this is
what we finally learned-and perhaps it
it may be of Use to others: In the first
place, it is best to keep to one dealer,
after you have decided which is best.
For instance, in big place like Wash
ington market, it is well to have your
butcher, your poulterer and your vege.
table and fruit man. They will all take
greater interest in supplying regular
customer at reasonable rates than one
who only buys Of them occasionally
especially if you always pay ready
money.
"In 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 bright
red color. Unless there is enough fat
the meat will be tough. Cow beef is
palcr than OK beef, so you can tell it in
that way aad it is not 80 nutritious;
but if the meat is OF very dark red it is
too old. To test beef, press it down with
the thumb; if it rises quickly the meat
is good. For soup meat get the skin
bone and a 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 al.
ways bend easily and the eyes should be
bright. Ifafowl 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 vegetables get a good dealer
and have them fresh, as stale veletables
are unhealthy. Asparagus and peas and
also green beans should be eaten on the
day they are bought, and for the follow
ing day use those more easily kept, such
as onions, cauliaower, cabbage, etc.
"My husband happened to know q \
good deal about marketing and he went
with us for week and got us started
but after that we always went alone, and
assure you we became very experienc.
ed. Our weekly accounts were greatly
and as 1 said, it was altogether
an amusement as well as benefit.
NeW York Tribune.