New-York tribune., 1918-12-06
Mysteries Of Margins Between
Wholesale and Retail Prices
Concerning the Bargain Offered in
Lamb Stew
Edisad by Af'E LEws
THE PROFITS ON COMMON VEGETABLES

EdaMd
THE PROFITS ON COMMON VEGETABLES
GT is beginning to dawn the mystery concerning the
glow sale Of the winter vegetables potatoes onions
cabbages turnips squash and the like The price asked
for them doesn't coincide with their desirabty Making
allowance for Loss both from spoage and weighing the
gins allowed by the Federal Food Board
the market prices above these. For example,
bages whoesang for cents pound and allowed to
sell for per mark up whereas been led
believe that 30 to SO cent mark legitimate retail
margin such staples Not content with this the asks
pound cabbage observer doubtless re-
CARDS cabbage sturdy vegetable family
told that is delicate than it looks by far
wits freezes and bruises readily and
bage much is lost in overweghts sold This depends the
dealer Willing acknowledge he expenses
involved in retail service cabbage that costs
seems out Of all proportion.
Consider the erstwhle humble onion wholesang
pound and retailing at by Federal permission but really sell
ing under market conditions yellow
sells wholesale Tor 2 cent5 cents Is than 100
mark up At the AlPackage Stores onions selling
pounds for 10 cents which would far fairer price
Potatoes are allowed mark up of cent3A hcoLs to AZ
1e n the market parae]ed this IS Ger cent marx 10 as
n IS cso coiades with or hopes and expectations Cheaper
.c A11.g1T stock be had for 3 pound.
99 that the ca0Dage and onions are subject to greater
still to be justification for 100 per cent marx
leaving Is cent margin where 80 to 80 cent difference
between wholesale and retail prices has been usual
The perishabily Of any food Of course, ncresz he
needed to handle it. What is left must be- e
which to him spoiled due eless. Gle
Il
world to take account Of the retailers burdens there prices and
margins seem not only extreme bat auical for people viii
buy these coarser doods at such prices and the demand speedily
In the same class may be found squash hubbard best
wholesalng at to cents and retailing &C 25 TO So,
nps at "a wholesale and retail Sweet potatoes
Ike the whites show reasonable condition. whoesang
Supply demand apt TO dea this su2on sharply
# no other power does Tor people vii not pay such prices
sire Of the retailer to handle smaller of foods
wider margin Of profit may drive what should be the cheaper
parenty only municipal markets could afford relief
FISH ON HAND
In the fish market, Spanish is whoesalng II
retailing at 25 by of
favor and wholesaes retas at So
Founder small Gods and haddock all at l8 cents and
able for this time Of year Kngish of delicious flavor
arrival and sells for 80 cents the downtown market and so
cents uptown So much for eating q Travelled king1sh
vicinity where it is especially appreciated.
THE MEAT MARGINS
The official food bulletins displayed in the retail shops allow
the cut rib siroin steak on lamb
chops II leg of lamb and a margin of minus
cents to carry away but it does that he sells at
22 cents pound when he paid for the whole at
cuts divide between them this loss but the prices
gfa TO increase the demand Tor the seWlng meat wlcn seems
prices charged in the market for igh-class meats fairly
met the Federal Food requirements il
were lower despite superior quality Always comparing
cuts described higher quality added
price Sron steak of best quality sold Ter 45 to Is cents
prime rib roast for 8 cents and steng beef e Fed
q era Food Board price, 20 to 33)
Any who, camahouging quality marks up lower grade
meats to the prices named by the bulletins be readily proved
at fault by the inspectors checking up the wholesale prices
paid and by expert examination of the purchaser
suspicious of such treatment should report the matter
# to the Food Board.
Brooklyn butcher avowedy handling lightweight meats
sells fairly for much lower prices than those shown MS
posted bulletin For srloin steak, III
of A 30 for prime rib instead Of 4 and 3 for
on lamb chops instead of 49, 80 for rib chops instead OF 90
This shows how much an honest may underse the sfeo
prices he deals sQuarey with his customers to qua
After ALL "Kow Your Butcher is the best solution for the
Il fqman but little information the side will DO hanns
: lr2s .earast esaa.a eE2e.rs ca Fy1agsl