davidaulloa/AmericanStories huggingface dataset:
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
RISsOLEs OF CABBAGE.

Mince cold meat of any kind fine, sea-
son with pepper, salt little grated
onion and n few spConfuls of gravy. Add
cre-thrd as much fine crumbs as you
have meat and make into oval balls q lit
tie larger than an egg. Set, until wanted,
whore they will become cold and stuff.
Eoil white leaves o. cabbage ten min
utcs, lift ont carefully. not to break them,
and spread upon dish to get cool and
firm. Wrap a ball of meat in each. bind
loosely with cotton strings; set in drip
pinS-pan, and pour little weak soup
stock, or pc Liquor, about them, to hinder
them from burning. Cover, and bake half
an hour, hastine three times. Clip the
strings and withdraw them gently, pour
over the ri ssoles few sgoonfuls Of to-
mato sauce made savory with gravy left
IN the dripping-pan. and serve. MIL
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
THE SCARCITY OF MILK.

While pastures were never IN better
condition or feed in general more agun-
dant at this time of the year than at
present there is nevertheless a demand
for milk that Is materially greater than
the supply, Notwithstanding the fact that
the August and September supplies are
greater than in the corresponding months
OF previous years. The August sales Of
milk in Boston, Worcester and through
out Massachusetts were the largest on
record. The true explanation of this con-
dition Is found in the statement that the
people Of Massachusetts are living in Il
greater measure than even upon those two
perfect foods milk and shredded whole
wheat biscuit. There is a natural af-
ilnty between them and the results are
natural. No dectcrious conditions follow
the using of milk when combined with the
shredded wheat and the learning of this
truth is removing that bane of the New
England farmers life--surplus milk.
The many ways of serving the shredded
wheat biscuit are contained in the Vita
Question. fourth edition. This book VII
be mailed free to any address, mentioning
this paper.
The New Era Cooking School
Worcester, Mass
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
VERMONT LOCAL NEWS.
Continued from LIST page)

work this week,-E. c. Dixie & Co, have
resumed business in their store house in
the rear of their burned block.-The
Young Womans Missionary society OF the
Methodist chuch will meet with Miss Lena
GIN on Church street Friday afternoon,
THE Willing Workers will meet with Mrs
L. A. Bigclow Thursday afternoon.
a, T.. Nahum raised a half busnel Of
peanuts this year.--W. +, Chase, who was
severely injured a week ago by II fall, i'm
proves but very slowy.-H. b. Allen has
been at Long Point the past Week.-Mrs.,
NJ. w. Wilson is at home from Rutland,
Mrs. Dwight Eddy is in a low state OF
health this fall.-A. c. sumner is at work
in t. Is. Patteison's grocery store.
/ 1t is lively place about the ruins of
! the burned blocks, Men and teams are
/ hauling stone and carting away the rub
/ bish and Contractor Rogers has gang
of men at work on the foundation walls.
ID. h. Farr is at home from the |. Y.
NJ. To attend the funeral of his grand
mother-E. {. Dixie X Go, had about five
| tone OF maple sugar in the fire. 1t was
saved in a damaged condition.-At spec
| ial communication of libanus Lodge, +.
and a. NJ, in Dunshee's Hall Monday
evening 1t was voted to appoint commit
tee to investigate as to whether the lodge
would build . new hall or rent and report
at the next regular NEE ting.-Dunton Post
G. A. r., will meet Wednesday evening,
/ Nov. Q, in the Office of j, j. Dumas,-Hal-
Ilowe'en passed off in the usual manner
here. The small boy and IA few Of larger
growth got in their work as usual
The funeral of Mrs Amy Farr was held
from her late home on East street Tues
day afternoon, Rev. Wesley \. Kinzie
pastor of the Baptist church, of which
the deceased was one of the oldest mem
bers, ofiiciated. a large number of rela'
tves and friends followed the remains tc
the cemetery. Her husband, Horace Farr
died in April of last year. The bearers
Ware six grandsons, DR., Edgar Farr OF
New York, d. +, Farr, Winfield FAIR
George Farr, Arlie Farr and Walter Dag
gett.-Fred Nahum who has been spend
ing his vacation here, has returned tt
his duties as night clerk at the Van Ness
House-J. w. Page went to Jeffersonvillt
Tuesday.-The Bristol and Lincoln Tele
phone centra, has been located in the of
flee of J. j, Dumas on Main street,
3RIDPORT.
Mrs. Roscoe and her daughter of Glen;
Falls has been visiting in town.-Roher
Thompson Is expected to preach in tn
Mat hodist church Oct. @-Rev, Mr.. Bacoi
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
UTICA CHEESE MARKET.

Utica, y. V, oct. 3l.-The following
sales of cheese were reported at the Utica
board of trade to-day; Thirty-one hun
Grcd largo colorcd Sc; 100 do. white rise;
G5 large white Sc; 40 small white SIC; 1888
small colorcd Sc 81 packages creamery
butter 20 to dc, 81 cases prints 23C.
At Little Falls the following sales were
made ono hundred and fifty large col
orcd 7i2c; 800 largo Colored size; $50 large
colorcd and white Siac; 80 small white 7iac
900 small white and colored SIC; $3.50 small
white and cclored Si2c. Butter, 80 pack
ages dairy butter II to l9c.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
New York Produce Market.

New York, Nov. 2.-FLOUR-Roceipt
%, l75 barrels; exports 1888 barrels; sales
10000 packages. Market moderately active
for spring patents. but otherwise dull
Winter patents at s3,75a4OO; do stralghts
at s35jli3.G5; Minnesota patents at $4,000
bakers al 50. loM3.20 winter low grades a
$2.25n2.i5
RYE FLOUR-Firm at s3Oo@3.35; sales
400 barrels.
WHEAT-Receipts, SlS,OO bushols ex
ports, 23,9G5 bushels: sales, IL 200 bush
els of futures and 42S,0o0 bushels of spot
spot market firm; No. red, 763sc fob
afioat: No. / Northern Duluth, 7;ssc fob
afioat No. Northern Duluth, 7ibsc fob
ahoat No, hard New York, 1880 fob
sess 1Pedne eab ees'er
Quently received good support on liberia
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
VEAL STEW.

Put In stew pan two pounds of veal,
cut in pces, just cover with cold water
(for in a stew the juice is wanted in the
liquor rather than in the meat, allow it
to simmer until the meat is tender and
the water reduced one half, season with
salt and pepper add tablespoon of flour
mixed smoothly with a little cold milk,
and also a dessertspoon of butter and
serve with split common crackers, dipped
in gravy.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
BEEFSTEAK WITH OLIVES OR
MUSHROOMS.

Make sauce or one tablespoon of but
ter, one tablespoon -four, stirred in a
saucepan until brown, then add gradual
ly ore cup and half of soup stock oil
beef extract or plain hot water vii
answer, season with salt pepper, a scant
tablespoon of good table sauce, and one
half cup of cut olives, or prepared mush
rooms. Pour this around the broiled steal
before setting it in the oven. The flavor
of the olive is to many people a delicious
addition. The mushrooms flavor is less
pronounced.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
GENEVA, ". Y.
Mock RisOrE SOUP.
ALL CAST IRON.

Mix to a smooth paste one tablespoon of
flour with two hcaring tablespoons of
butter, and one quart cf boilins milk Il
little at u time t. prevent Jumping. Stew
one can of tomatoes until they can be
strained easily. and If very acid, use ono
half teaspoon of soda, pour into tho
thickCncd milk. seasoning with salt ana
pepper, and serve very hot
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
ORANCE FLOAT.

one quart Of water, the juice and pull
of two lemons and one cOffec-cunful OF
sugar When boiling not, add four table
spoonfuls Of cornstarch. Let it boil fltceH
minutes, stirring all the time, When cold
pour it over four or five oranges that
have been sliced in glass and over thu
top spread the beaten whites of three
eggs sweetehed aad Favored with vanil,
Ia
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
Wholesale Produce Market.
Burlington, Nov
Quotations are as follows:

Quotations are as follows:
Provlsions-Dairy butter 20 to p cents
per pound creamery butter. 20 cents
q pound; cheese 10 to 12c a pound; eggs,
lis to 20 cents a dozen, beans. Sl.o0 to 81. %
per bushel; honey, 10 cents per pound; po-
tatoes, 40 10 45 cents bushe; apples 81, so
to So. 90 a barrel.
Meats-Beef, Vermont dressed, to 5h
cents per pound; pork. dressed, ~ to s
cents; lamb, 9 cents; mutton, ~ cents;
fowls, alive, 8 cents dressed, 10 to 10 cents,
chickens, to 10 cents per pound alive; l2,i
to IA cents dressed; turkeys ~ to 10 cents
dressed.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
COLD SLAW.

one half head of cabbage. chopped nnn.
Take one cup of vinegar two tablespoons
of sugar salt and pepper to taste, and
one tablespoon of butter. Let the dressing
heat thoroughly. and just before it
scalds add one beaten egg. Pour the dress
ing over tho cabbage, and let it stand a
few minutes before serving. Very nice
with meats of any kind.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03

Gather the nastustiums when they are
small and green, before the inner Kernel
has become hard Remove the stems and
let them stand in sailed water over night
Thyn freshen in cod water, pack in small
lttlcs and cover with boiling vinegar
Swcctcu and spice the vinegar if you like
Use as a substitute for capcrs
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
EGG SANDWICHES

Rub the yolks of six hard boiled eggs
with sufficient mayonnaise to make a
thick paste. Spread bread with q thin
layer of mayonnaise dressing, lay on
white lettuce leaves, and put the egg mix
turc between the leaves. Press firmly to-
gother and serve as soon as possible af-
teh making.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
BARBERRY JAM.

Free tho barbcrrics from stems and al-
low an equal weight of sugar. Put them
in the preserving kettle with just water
cuoush To cover, and cock slowly When
the juice is drawn flt strain to remove
the seeds add the sus + and cook slowly
40 minutes, stirring often. Turn into small
Jars and cove" with paper.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
BOSTON COOKIES.

Mix thoroughly three we'll beaten Cggs,
one and a half cups of sugar, one and a
half cups Of raisins seeded and chopped
fine, one cup of butter, half teaspoon of
soda, little salt, half a nutmeg, and
stffen VITA hout enough to spread on
thin. The dough should not be nodded or
rolled.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
VERMONT MARKETS.

Vergennes, Vt, oct. CA large number
of farmers brought produce to the mar
kct to-day. The price of eggs has gone
seems to be "A great scarcity Butter re-
mains about the same at lG to sc and
line selections al l9c creamery at pc.
Eggs 2ic per dozen; chickens, 10 TO l3c;
fowls, s to 9c beef, live weight g., to lC;
do dressed. . to &c; hogs, live weight, 3i.c
pork. 5c veal calves, live weight, to &c;
do. dressed, ia &C; lambs, live weight
4iac; do. dressed, 10 to l2c sheep, live
weight, Sc; mutton, to Sc: apples, S95C
to $3.25; potatoes, 80 to ioc bushel
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
AMBER CREAM.

Soak onc-haf box of Gelatinc in one
quart Of milk for ten minutes then let
ii come to a boil, and stir into this tho
Hclks Of six eggs, we'll beaten. with seven
tanlespoonfuls of powdered sugar Cook
till of the consistency Of soft custard. Re
move from the stove and in about ave
minutes ada the well beaten whites.
Favor and pour in mouds.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
IN HUB MARKETS.
Fresh Made Butter Exceeds
the Demand.
Cold Storage Stock Taken In Preference
to Fresh Rece!pts-Ncry Little Change
In the Cheese situation-Choice Fresh
Eggs In Good Demand.

Eggs In Good Demand.
Boston, Nov. 2.--No improvement in
the general tone of the butter market
can be reported. Some of our dealers
say that they have a little better trade
than last week, while others contend
that it Is as hard as ever to sell fresh
made butter in large lots The supply
continues to exceed the demand, and ac-
cumulations in cellars and public cold
storage warehouses are the result. In
the meantime summer creamery from
cold storage has been in demand, and
this continues to be used instead Of tho
fresh make.
1t is not unusual for Boston to be be-
hind other places in regard to the de-
mand for fresh made butter at this time
of year, but it is many years since there
was such d wide difference in prices as
at present With Chicago and Elgin at
% cents. New York at 90 cents, it must
seem strange to outsiders that no more
than u cents can be obtained here in a
wholesale way, but such is the fact, II
the great bulk of the receivers are telling
the truth.
The principal reason for this condition
of affairs is that r; tailers ard jobbers
are using cold storage stock, and while
this can be bought at to cents less than
fresh make. and it is satisfactory to con
sumers, it will be taken in preference &c
the fresh receipts. OF course n certain
quantity of the finest fresh is selling al
full prices. but the proportion is so small
in comparison with the whole amour
consumed that has very little influence
on general values.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
BAKED GARBAGE.
PRTNE PIDDING.

stew pound of prunes until they are
soft, remove tho stones, add sugar to
your taste, and the whites Of three eggs
hcnton to \ stiff froth. Make Il puff paste
for the bottom of "A pudding dish. After
beating The eggs and pruuts together
until ifcy are thorous! ~ mixed, spread
them ~ the crust Bake for half an nour
or until you are sure the pudding is well
IH' ,ll
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
OYSTER PIE.

one quart of solid oysters, one quart of
milk, ten large oyster crackers, rolled
fine, pepper, salt and a small piece OF
butter. Stir all together. and pour into
q dish lined with thick, puff paste.
Cover vita an upper paste, and bake
three quarters of an hour.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
SQUASH PIE.

To one cup of boiled, sifted squash
(Which should be as dry as nossible) add
one egg, two cups milk. pinch of salt, a
seasoning of nutmeg and sweeten to taste.
Line deep dish with plain paste fill
with squash mixture, pad bake one hour
in a moderate oven.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
chicago Grain and Produce Market
Chicago. Nov. @
The leading futures closed as follows:

WHEAT, No. 2-Novcmber, 6G2ic; De-
ccmber. 67lsc: May, SAC
CORN. No. November, &c; December
32S,c May. 3iisc.
OATS, No. 2-Decembcr, 237sn2ic; May
Mess PORK. per bbl.-Deccmber 1885,;
January, s9nj.
LARD, per 100 lbs.-December at A.92la;
January. $500.
SHORT RIBS per 100 lbs.-December,
H6ei2: January. 1865.
Cash quotations were as follows:
FLOUR-Market steady; special brands,
sLl0Q i.35 hard patents at 50. j0a3.75 soft
patents at 49, ljU5.;5; hard straights, S3.l0lD
$40: bakers 49, 4od2.50
WHEAT-No. 2 spring, 66166'ac; No. 3
do. G2i 2ft67c: No . red. 67m6Slac.
CORN-No. .. 32iHc; No. yellow 32h@
OATs-No. ., 24ai 25c; No. . white, ga
@7igc; No. 3 white 25at n26a4c.
RiE-No. ., 52nj2iac.
FLAXSEED--No. /, Sl03dl.0i
TIMOTHY SEED-s2.35,
NESS pORE-S7. 90G7.95.
LARD-$LaC449i
SHORT RIRS-s5.OOd52o
SHOULDERS-pry sailed (boxeD siS1ia
SIDES. short Clears. lOU$5 20.
WiIISKEY-- Distlllcrs' finished goods.
per gal, sl.25
sUGAR-Cut loaf at 1854; graduated,
on the produce exchange to-day the
butter market was steady; creamery, 1iT
&c; dairy, 12i a0l9c. Eggs dull fresh III ~
lSc. Cheese quiet, creamery 7@"f'4c
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
When
Marry

1t will be money
in your pocket and you are sure
to be satisfied, If you get tho
wedding cards of the
FREE Press ASSOCIATION.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
DAIRY PRODUCTS.
0olon Brothers.

Dairy butter, % to o. cents n pound
creamery butter, q to u cents plain
cheese, - cents pound sage cheese, 4,
cents eggs, - cents dozen. Fancy
cheese, l. to IL cts "A pound, sage cheese Is
C5 cents to s1.0o each. according 10 size;
Roquefort cheese, 50 cents a pound; Eng
lisa dairy 80 cents; Edam. 90 cents to sl0l
each; Neufchatel. cents a package;
Cheddar cheese, So cents & pound; Amerl-
can club house cheese, 30 and 40 cents per
Jar; McLaren's Imperial cheese, 80 and SOC
per jar; Switzcr cheese. IS cents pound
Philadelphia cream cheese, % cents each.
MILK cents quart; pure Jersey cream
40 cents quart
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
GOOD
COOKERY.
permanent. original and copyrighted
feature Please send any sdgges-
tons or recipes to our special
editor, addressed
GOOD COOKERY.
(CopyrighO
"SCCH THINGS AS YE HAVE"
By Marion Harland.
lEnnN lin1I

Iy Marion fiarlanu.
(Copyrght)
1t is a pleasant thing for a writer upon
cookery to tell the well-to-do housewife
who has means and marlets at her COM
mand. how to add new and dainty dishes
to her generous list of dclcacies.
Pleasant to deal with salmis of game
and combinations of mushrooms ana
oysters and rich sauces for meats, Ncgc-
tables and puddings, and pastry MADE
nasky by what the Irish call hastings
of butter. Pleasant to sCiourn i'll magma
In the House of Feastng, and to feel that
one may take credit to herself for the
goodly fare therein served and eaten
Iut ii is a blessed thing to enter, in
thought. the Kitchen of the woman VINO
docs her own work" and to reveal to
her the possibilities latent in such Things
as she has Her store is not meagrc-
only homely. Corncd beef, salt pork and
Goldfish. apples, potatoes, turutps, carrots,
parsnipS. are there, and always cabbage.
It's Cousin Caulihowcr is welcome among
the rich and fashionable. Cabbage Is Il
humble relation thst has been taught its
place. Even the farm lab0rcr. VINO dis
tends his stomach with the half OF big
ioied cabbage at II IL o'clo"'S dinner,
Apologies, shecpishly, to city guest for
such common nxin's." But workngman
can't live high"
We will rot waste minutes and paper
IN questioning the nutritiVc values Of this
ingredient OF his low living. He will cat
,,tt,u, and his bnttrr-c,lutatcd wife
,,,.t r,ol. II # may divert her thoughts
from the wearful monotony of roast, boil
od-aud. especially, frird-iood If she VIII
,ivr nv rc ,incs fer rr,narcd cabbage.
warranted Trustworthy and palatablc-a
ttIll
CHOPPED CABBAGE
Quarter a firm cabbage, cut out the
stalk. and picl; off the outer and coarecr
leaves I,V, rcndy p!cntv of boiling
water. in which have been dissolved a
pen.rnus ,c,3uoonful of salt and hit Of
s.la twice as large as a kidney bean Put
in the cabbage. cook fast FOR twenty min
uias p,ur off all the water, ana I'LL up
m, MOI with fresh from the boiling tea
kcttlc SAIL siirhtlv and cook ton minutes
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
CHEESE AND EGGS.

There is very little change to note in
the cheese situation, except that holders
are stronger in their views in anticipa-
ton Of the failing off in supplies Sales
of choice late-maie northern at . to
51ac, with some fancy makes at 9s4 to
10c, Demand rather light, but with
colder weather it is expected to in
crease.
At Utica sales were at sto S5sc includ-
ing large and small. at Little Fails the
sales were sh to sac, and market firm.
Choice. fresh eggs have been in good
demand at 20 to pic. and special lots OF
northern Indiana Ohio and Michigan at
21ia to 22c. To command the latter
rate the eggs must grade up percent
new laid. These kind will sell quicker
at pc than ordinary western at zoe.
Fresh eastern command % to 25c. Re-
frgerator stock in fair demand at IA TO
i5c. The stock in cold storage was re-
duced last week $500 cases, and stands at
65,707 cases, against 55,23S cases same
time last year
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
THE BURLINGTON MARKETS.
Local Retail Markets..

Burlington, Nov. 8.
There are fcw changes in the local
market quotations this week. The follow
ing quotations are furnished by some OF
Burlington's leading merchants
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
CLUBBING LIST.

The Free Press and Other Periodicals al
Low Rates to One Address.
We have COLI pleted arrangements where
by the Weekly FREE PRESS can be OBJ
tanned in combination with other leading
periodicals at low rates. To prevent I'M
necessary correspondence we will state
thai after the subscription has begun no.
tico OF a change of address, or anything
concerning inc receipt of the other period
zeal, should be sent directly to the office of
that periodical The Weekly FREE PRESS
and any one OF the following periodicals
will lie sent TO any one address for one
year a. the prices annexed:
The clubbing price on the Boston Jour
nal is for VERMONT SUBSCRIBERS
only.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03

our clubbing list Includes all papers and
magazines published. Only those most fire.
quently asked for are printed In our list
but Others may be had on application.
Subscribers may have more than one
paper from this clubbing list. Always
send stamp for reply when asking about
this as we do all this work at no lrofit In
order to accommodate our subscribers.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
SHEEP PELTS.

Extra heavy, each zoe to 800; ordinary
each 80 to 60 cents; shearlings, each,
to 20 cents
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03

Tcushor-"What are you laughing at?"
Boy amt laughin'-me face sipned. y
Ally Slopcr.
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
TRIMMED sALTED SKINS.

3 to pounds drawn or listed off, each,
soc, to pounds No |, each, zoe; u 0
pounds drawn or listed off, each $40; 7
to pounds No. l. each $20; Q to Il
pounds drawn or listed OFF each, 81 So
Q to Il pounds No !, each $l.do Il to II
pounds drawn or listed off, each $50; y
to II pounds No. |, each, $500; II and up
drawn or listed of, each, $40; Il and up
No, l. each, $3.50,
No. > calf, 10 to 20 cents less than No, l.
No kip, 20 to 60 cents less than No, /.
HlDES-GREEN, UNFRAMED
WEIGHTS
Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1898-11-03
MEATS, POULTRY AND FISH.


Spring lamb, headquarters, 15 to is cents
a pound; forequarters, 1915 cents lamb
chops, is to 20 cents. mutton hindquarters
81 cents; forequarters, 10 to IL cents NUT
ton chops, l2i2 to 10 cents per pound. Beef
Western, porterhouse, 20 cents; sroin, Is
cents; round 10 cents; roasts, 1914 to
70 cents; coarse beef to cents per
pound. Hams, sugar cured. 1919 cents;
breakfast bacon. 10 to is cents: California
ham. II to 1875 cents: smoked shoulders. 8
+ cents; tripe, 10 cents picked pigs feet.
1919 cents; picked lambs tongue. cents
each; corned beef. G to 1912 cents. Pork
roasts 10 to 1919 cents: steaks. 1871 cents;
salt pork s to 10 cents lard. 10 to l2iac.
Veal, roasts. 10 to 20 cents: veal steak, II
to 20 cents. Sausage. 10 cents: German
bologna. ~ to 10 cents Turkeys. Is to ~
cents per pound: fowls. IA cents ducks.
10 cents: chickens is to Ice. The different
varieties of fish are quoted as follows:
paddock. &c. bluefish. Is cents cod steak,
| l5c; haibut, 20 10 25c; SALMON trout. /:
to Is cents; fresh salmon, 10 cents; shaG.
Is cents pound, pike, 10 cents a pound;
Labrador herring 25 cents dozen.