Shin of beef,

3 to 6 cts.

per lb.

Middle cut of shir

7 to 10 "

"

Lower part of round,

13 to 15 "

"

Vein,

20 to 25 "

"

Top of round,

20 to 25 "

"

Aitch bone,

8 to 10 "

"

Face of rump,

17 to 22 "

"

Middle, "

25 to 28 "

"

Back,

22 to 30 "

"

Sirloin,

28 to 33 "

'

Whole tenderloin,

75 c. to $1.00

"

Small

30 to 45 cts.

"

Tip of sirloin,

22 to 30 "

"

First cut of rib,

17 to 25 "

"

Second cut of rib,

15 to 20 "

'

Chuck rib,

7 to 14 "

"

Second cut, rib corned,

12 to 15 "

"

Brisket,

8 to 12 "

"

Boneless brisket,

15 "

"

Flank,

6 to 11 "

"

Liver,

10 to 12 "

"

Tripe, plain,

6 to 18 "

"

Tripe, honey-comb

15 "

"

Heart,

3 to 10 "

"

Suet,

7 to 12 "

"

Mutton, leg,

12 to 20 "

"

Mutton, loin,

14 to 20 "

"

Mutton, saddle,

15 to 20 "

"

Mutton, chops,

15 to 25 "

"

Mutton, fore quarter,

8 to 12 "

'

Mutton, neck,

6 to 9 "

"

Lamb, leg,

14 to 30 cts.

per lb

Lamb, chops,

15 to 40 "

"

Lamb, fore quarter,

10 to 25 "

"

Veal, knuckle,

12 to 17 "

"

Veal, cutlet,

22 to 28 "

"

Veal, breast,

9 to 14 "

"

Sweetbreads,

25 to 70 "

whole.

Calf's liver,

25 to 70 "

"

Calf's heart,

5 to 8 "

each.

Calf's head,

25 to 60 "

"

Fresh pork,

9 to 15 "

per lb.

Salt pork,

11 to 15 "

"

Bacon, bag,

17 to 20 "

"

Bacon, slices,

15 to 18 "

"

Ham, bag,

17 to 20 "

"

Ham, sliced,

20 to 25 "

"

Lard,

11 to 15 "

"

Leaf lard,

10 to 15 "

"

Sausage,

12 to 20 "

"

Turkeys,

20 to 35 "

"

Fowl,

12 to 30 "

"

Chickens,

18 to 75 "

"

Ducks, wild,

25 c. to $1.50

each,

Ducks, tame,

20 to 37 cts.

per lb,

Ducks, Canvas-back,

$1.50 to $2.00

each.

Grouse,

75 c. to $1.25

"

Partridge,

75 c. to $1.25

44

Pigeon, wild,

75 c. to $2.00

per d.

Pigeon, tame,

12½ to 25 cts.

each.

Squab,

$2.50 to $4.50

per d

Quail,

$1.50 to $3.00

"