The Washington herald., 1915-01-15
MARKED CHANGES
in FOOD PRICES
Fish Figures Decrease During
Week-Meat Market
Keeps Stable.
SWEET POTATOES SOAR
Fruits Remain Steady-VegetabIes
Leap Upward Sturgeon Dropped
From Lists.

Prices of foodstuffs in Washington, as
quoted In markets yesterday, show many
changes, compared with quotations
week ago. Fish prices have decreased
some, in a few instances. Sea bass sold
yesterday for II 1-2 cents a pound, last
weeks figure being Il 1-2 and Is cents,
| ana other varieties quoted at u I-2 ana
10 last Thursday were 12I-2 cents q
pound yesterday. Figures on other kinds
OF hsh remained the same with the ex-
ception of crab flake meat, which ad-
Nanced 10 cents a pound selling for 20
| cents, and crab meat, advancing from
30 to 30 cents a pound
| Inc meat market was stable, most OF
| tne commodities averaging around IS and
~ cents a pound. Good chuck roast is
selling at from IS to 20, and choice sirIoIn
cuts for % cents. Mutton for stewing is
quoted at 10 and l. l-2, and mutton frying
ana roasting meats at Il l-2 to 20 cents
pound. French lamb chops sell for 81
| 10 % cents pound. Beef prices were
firm, varying from u I-2 cents Il pound
for boiling pieces to 35 cents for steaks
Veal figures were unchanged. the low
ones being y and high 81 cents.
Produce Figures Change.
Changes in produce figures during the
week are startling. Sweet potatoes ad-
/ cents, and Irish potatoes from 30 cents
peck to 30 cents. Brussels sprouts rose
from ~ TO % cents a quart box; carrots
from 10 to 20 cents a peck, and tomatoes
from 10 and 20 cents a pound to 20 cents
Other vegetables were quoted at about
the same ngures Fruits also were
steady.
Fish dealers have checked off sturgeon
from their lists, the season having cIoseu
last week. The season for herring open-
ed within the last few days, although no
supplies have arrived in the markets, IL
the surprise of dealers Shad are
being shipped in larger quantities. the
season having opened the first of the
year.
Prices quoted yesterday. which will
hold for today and tomorrow, are as fol-
lows:
FISH-Sea bass. L. I-2c Ib.; trout. u IL
to 20C lb.; Spanish mackeral, SOC h.; cod
15c fb.; halibut. 15c ID; white perch.
10 to 2Oc lb.; yellow perch, Il l-2c Ib
bass, 9Oc lb.; salmon, 25c lb.; founders,
Y l-2c ID; smelt. 2Dc ID; butterfish, Il l-2c
fb.; roe shad. fresh. S1.5O: frozen. $1OO
each; buck shad, fresh. 75c; frozen, SOC
each; sheepshead, 1Jc Id; rock, 2Oc lb.
oysters, 30 to 4Oc ct; sCallOps sc Qt
crab meat, 35c qt.; crab. flake, 75c at.
VEGETABLES-Swee potatoes, 75c
PIX; Irish potatoes, 35c PIX; Spanish
onions, 60c doz.; onions, Is to 2Oc doz
peasS 25c at. basket; carrots, 6Oc ok |
turnips, 40c PIX; lettuce, 10 to l5c head; |
cabbage. 10 to l5c head: squash, IOc each; |
cauliflOwer u to 25c head tomatoes, 2Oc |
lb.; Brussels sprouts, 25c box celery, ) |
to l0c bunch; string beans, l5 TO 3Oc box; |
lima beans (dried), 15c Qt.; lima beans |
(fresh), $50 ct; cuCumbers, 10 to I5c |
each; spinach, SOC PIX; beets, 15c at. box |
pepers, for &c: cymblings. 1Oc; radishes, |
bunch, sc; parsnips, PIX, soc.
FRUITS-Bananas, 2OC doz.: lemons 2Oc |
doz.; oranges, s. to. Soc doz. pineapples. |
10 to &c each; apples, 80 to 6Oc PIX; pears, !
Soc to $l.0O doz.: grapefruit, , and 4 |
for 2jc; tangarInes, 2Oc doz.; grapes, 10 !
to DC ID; alligator pears. . to 4Oc each; |
lines, 2Oc doZ.
EGGS-6O to CSC doz.; gathered. So to |
60c doz; Southern, 4Oc doz: storage, |
2S to 35c doz.
POULTRY-Chickens. % to Csc fb.;
hens, 20 to 22c ID; roosters. I5c ID.
broilers. 25c rb.: turkeys. 25c rb.: ducks. |
22c fb.: geese, 22c ID; keats. 40 to SOC |
each. !
BUTTER-Best creamery. 40 to 45c
ib.; medium. IS to 3Sc fb.; renovated.
35c fb.: oleo. IS o3Oc ID.
MEATS-Lamb. Is to 25c ID: mutton
IL y to 2Oc fb.; choice sirlOin. 2Sc ID;
pork shoulders, 13 to 1Sc ID: loin chops,
25 to 3Sc ID; chuck roast, IS to 2Oc ID L
mutton, stewing. 10 to 12Iac fb.: mutt
ton chops. Is to 20c ID; liver. I2h to |;
15c fb.; pork hams, 16 to 1Sc rb; beef
steak, is to 3Oc ID; porterhouse. IS to
35c fb.: pork roast. Is to 2Oc fb.: French
lamb chops, 80 to Csc ID: bacon. sliced,
25 to CSC fb.: bacon, piece. 20 to 22c ID;
pork sausage, 20 to CSC fb.: hamburger,
12l@ to 1Sc fb.: sweetbreads, Csc to
s11o ID: chipped beef. 1Oc fb; smoked
shoulder. Is to 1Sc fb.5 veal. % to SIC
ib.. smoked hams, Is to zoe n: calf /:
liver. 40 to soc n; pork chops. IS to
zoe n.