The Bridgeport times and evening farmer., 1918-10-24
BRIDGEPORT MARKET
 REPORT
Bridgeport, Conn, Oct. 2A, 1918, SS0 Main Street. Tel. Noble z5u. Market Guide for Bridgeport
 COnGI1n1ore

l 0So Main Street. Tel. Noble z5V.
 Market Guide for Bridgeport Consumers Prepared by the Local City Mar ket1ng Agent of the Bureau of Mar. Kets, U. s. Department of Agriculture, bridgeport Chamber of Commerce ana Bridgeport Fruit and Vegetables Growers Association, Cooperating.
 ABUNDANT - Grapes, Peppers, Apples, Onions, Sweet Potatoes, Green Tomatoes, Potatoes, Spinach.
 NORMAL-Pears, Cabbage, Beets. Carrots, Parsnips.
 SCARCE-Lima Reons. Strin0 Beans, Squash, Tomatoes. Oranges. Lemons, Grapefruit, Quinces.
 NOW Is the Time to Buy Cabbage
 Ihere is now an abundance of cabbage in the Bridgeport Markets. With a fair local crop and also with shipments from York State and Long Island, housewives can purchase cabbage of excellent quality a a very reasonable price, and in any uuan- tlty. Retailers are paying from s1,5C to $2 barrel of about 80 pounds which is equivalent to about Pc to l-2c pound. In large quantities, re- tallers are paying from $4 to $5 per hundred heads or 4c to Sc each.
 supply of sauerkraut Viii be a welcome addition to the larder dur ing the winter months. As this dish is of Dutch origin, not German. con- sumers should not let patriotic senti ment keep them from enjoying this well known dish. A reliable recipe for sauerkraut follows:
 Sauerkraut or Fermented Salt
 Cabbage
 Remove outer green leaves. all de- cayed or bruised leaves and the core of the cabbage Shred the cabbage Pack the same into water. tight re- ceptacle, such as keg. As it is packed in receptacle add salt in nro- portion of 1 part salt to 40 parts cabbage, distributed evenly. Press down and cover with clean board, af ter several days, skim off scum for nation and cover with layer of paraf- fin.
 These prices represent the ap- proXimate cost to the retailer when buying in unbroken packages. Onl account of the variable costs of retail 1 ing the consumer should expect to pay on the average from 20 to 40 per cent. | over these prices to cover the retail 1 CTS costs of doing business and his legitimate profits.
 Apples-good, 50c-$1.5O basket. 4 Toe quart; $4.5O-$6 barrel, 5-7c at; | local, $1-2.25 basket, 7-Sc quart.
 Bananas-South America, s3.25- nj To
 Beans-green, $175-2.O0 bushel, 5 1-4c quart; wax, $1.75-2.Oo bushel. 1-4-6 lie quart; lima, S25O-3.Oe Oushel, 7-9c quart.
 Beets-bunch, 20-24 punches for s1, 5c bunch
 Cabbage, s1.5O-$2 barrel, 1 1-2-2cl pound
 Cantaloupes- Dew, s2.25- '.75 crate; 40-45c each.
 Carrots-bunch, 3O-35c dozen bchs. 1-2-4c bunch.
 Corn-local, $L5O-2.oO bushel, 12- ,4c dozen.
 Celery, s1.75 dozen punches, 15c Mnch.
 Cucumbers-York State, A crate, .c each.
 Grapes-Malaga, s2.50-2.75 fiat. 0 1-4-11 1-4c pound; Tokays, s2.65- .75 fiat, 12-13c pound.
 Lettuce-head. s1.25 crate, Sc head
 Onions-Conn Valley, $1.75-2.O0 vt, 22 1-2c pound; local, $1.25-1,75 lushel, 3-3 1-4c pound.
 Pears-D'Anjou, $4.25-s5 box. 1-4-3c each. Oranges-Cal., $14 box. 53c-S1 5o Iozen.
 Lemons-Cal, ss-s1o box, 1-2-s. ach.
 Parsnips-local,s busheI, soc neck.
 Peppers local, s2-$2.75 barrel, B. quart.
 Potatoes-local, $2-$2.1O bushel Dc peck; Maine, s1.5O-s1.So busheI 7-45c peck; sweet, $4.25-$5.5O bar el. 2 1-4-Sc pound.
 Quinces, $1.2S-$2 basket, 7o-soc eek. Endive, $1 barrel. 1Oc peck. Tomatoes-ripe, $1.25-s150 bushe! A 3-4cs quart; green, 4O-5Oc baske+ 1-2-4c quart. These prices represent the an- roommate cost to the retailer when uying in unbroken packages. On ccount of the variable costs of re- a!ling the consumer should expect to ay from 20 to 40 per cent. over these rtces to cover the retailers costs of ofng business and his legitimate rof1ts.
 United States Department of
 Agriculture,