Shin of beef,

3 to 6 cts. per lb.

Lamb, leg,

14 to 30 cts. per lb.

Middle cut of shin, 7 to 10

" "

Lamb, chops,

15 to 40

" "

Lower part of

Lamb, fore

round,

13 to 15

" "

quarter,

10 to 25

ii ii

Vein,

20 to 25

" "

Veal, knuckle,

12 to 17

ii ii

Top of round,

20 to 25

" "

Veal, cutlet,

22 to 28

" "

Aitch bone,

8 to 10

" "

Veal, breast,

9 to 14

" "

Face of rump,

17 to 22

" "

Sweetbreads,

25 to 70

" whole.

Middle "

25 to 28

" "

Calf's liver,

25 to 70

" "

Back

22 to 30

" "

Calf's heart,

5 to 8

" each.

Sirloin,

28 to 33

" "

Calf's head,

25 to 60

" "

Whole tenderloin, 75 c. to $1.00 "

Fresh pork,

9 to 15

" per lb.

Small "

30 to 45 cts. "

Salt pork,

11 to 15

" "

Tip of sirloin,

22 to 30

" "

Bacon, bag,

17 to 20

" "

First cut of rib,

17 to 25

" "

Bacon, sliced,

15 to 18

" "

Second cut of rib,

15 to 20

" "

Ham, bag,

17 to 20

" "

Chuck rib,

7 to 14

" "

Ham, sliced,

20 to 25

" "

Second cut rib,

Lard,

11 to 15

" "

corned,

12 to 15

" "

Leaf lard,

10 to 15

" "

Brisket,

8 to 12

" "

Sausage,

12 to 20

" "

Boneless brisket,

15

" "

Turkeys,

20 to 35

" "

Flank,

6 to 11

" "

Fowl,

12 to 30

" "

Liver,

10 to 12

" "

Chickens,

18 to 75

" "

Tripe, plain,

6 to 18

" "

Ducks, wild,

25 c. to $1.50 each.

Tripe, honey-comb, 15

" "

Ducks, tame,

20 to 37

cts. per lb.

Heart,

3 to 10

" "

Ducks, Canvas-

Suet,

7 to 12

" "

back,

$1.50 to $2.00 each.

Mutton, leg,

12 to 20

" "

Grouse,

75 c. to $1.25 "

Mutton, loin,

14 to 20

" "

Partridge,

75 c. to $1.25 "

Mutton, saddle,

15 to 20

" "

Pigeon, wild,

75 c to $2.00 per d.

Mutton, chops,

15 to 25

" "

Pigeon, tame,

121/2 to 25 cts. each.

Mutton, fore

Squab,

$2.50 to $4.50 per d.

quarter,

8 to 12

" "

Quail,

$1.50 to $3.00 "

Mutton, neck,

6 to 9

" "

Cost.

Weight.

How Sold.

When in Season.

Cod.

8 cts. per lb.

3 to 20 lbs.

Whole.

Haddock.

0 to 8 cts per lb.

5 to 8 lbs.

Whole.

Cusk.

8 cts. per lb.

5 to 8 lbs.

Whole.

Winter.

Halibut.

12 to 20 cts. per lb.

• • • • ■

By the lb.

Flounders.

6 to 10 cts. per lb.

1/2 to 5 lbs.

Whole.

Salmon.

25 to 50 cts. per lb.

By the lb.

May to Sept.

Shad.

$ 1.25 in March 25 cts. in May.

Whole.

Spring.

Blue-fish.

7 to 15 cts. per lb.

4 to 10 lbs

Whole.

June to Oct.

Tautog.

12 cts. per lb.

Whole.

July to Sept.

White-fish.

20 cts. per lb.

4 lbs.

Whole.

Winter.

Bass.

12 to 25 cts. per lb.

3 to 8 lbs.

Whole.

Sword-fish.

15 cts. per. lb.

By the lb.

July to Sept.

Smelts.

10 to 25 cts. per lb.

{ Average { 8 to a lb.

• • •

Sept. to Mar.

Perch.

20 cts. per dozen.

....

Summer.

Pickerel.

15 cts. per lb.

1 to 4 lbs.

Whole.

Trout, Brook.

75 cts. per lb.

Whole.

Spring.

Mackerel.

5 to 25 cts. each.

Whole.

April to Oct.

Eels.

15 cts. per lb.

i to 1 lb.

Whole.

Lobsters.

12 cts. per lb.

1 to 2 lbs.

Oysters.

35 to 50 cts. per qt.

• • ■ •

Sept. to May.

Clams.

20 cts. per qt.; 40 cts. per pk. in the shell.

Crabs.

.$1.25 to $1.50 per dozen.

• • •

• * •

Summer.

Herring.

20 cts. per dozen.

• • • • •

• • •

Mar. & Apr.

Salt Cod-fish.

10 cts. per lb., best.

Smoked Fish.

20 to 35 cts. per lb.