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Show NEW RHUBARB FEATURES MARKET FOR HOUSEWIFE Spanish, Onions Are Among the New Arrivals; Prices of Staples Show but Slight Changes. Except for the appearance of new' rhubarb and Spanish onions among the edible supplies of the green grocers, little lit-tle change is noted in the Salt Lake markets in the past week. Both the rhubarb and the onions are ietailing for 125 cents a pound. Flour and sugar have settled to an inactivity, so far as. price fluctuation is concerned, that characterizes character-izes practically everything on sale. Poultry Poul-try is slightly higher, hens retailing at 22 cents a pound and spring chickens at 25 cents, dressed. i Beef. T-bone steaks 221 .33 Flat bone steak . ,22fc .25 Sirloin steak 4 20 .26 Short cut steaks 22i'S .30 Round steak 17Jf .20 Chuck steak 16 & .17J Round shoulder roast beef.. 15 . 17J Chuck roast beef .la .17J Cross ribs beef 15 (fi .1"! Heel beef 15 a .174 Rolled roast beef 25 to .30 Standing rib roast beef 19 .24 Brisket beef .11 fa .13J : Short ribs beef 10 3 .15 ; Neck beef 12 .135 : Flank beef 10 .134 ! Rump roast beef 15 & -.17J Beef shanks 30 .40 j Flank steaks 19 & -224 1 Mutton. ' Loin mutton chops 1740 -20; Rib mutton chops 15 .20 i Shoulder mutton chops 124 -15 Whole shoulder mutton 10 .124 : Breast mutton 08 .10 Necks mutton 07 .08 1 Shanks mutton 07 1 08 Legs mutton 15 C(p . 17 J French mutton chops 17 .224 , English mutton chops 20 JJ .224 Lamb. , Loin lamb chops 20 .25 Rib Iamb chops 22i(g .25 French iamb chops 27 .30 English iamb chops 25 (a .30 1 Crown roasts iamb 274 ' -30 ! Shoulder lamb chopc 17 -2. I Whole shoulder lamb 15 3 .18 I Breast lamb 10 (a) .121 ! Neck lamb OH (0 .10 Leg lamb rZJ .20 j Hindquarters lamb 20 fit .24 Forty uarters lamb 15 .20 j Lard. j 3-pound cans 30 $ .55 I 5-pound cans 75 rji) .S'J j 10-poand cans 1.50 f) l.S j Veal. j Loin veal chops 25 .30 1 Rib veal chops 25 tu .30 French veal chops .25 .30 S-houlder veal chop? 2 (y) .25 Roded eihoulder veai lh'ii .-4 breast veal 17 Hi .20 Necks veal 15 t) .174 Leg roasts veal 26 tp 0 Rump roasts veal 27 .30 Veal shanks 1215? .20 Veal sweetbreads 4') W .60 Calif liver 25 '(f 30 Raw veal loaf 35 di .40 Cooked veal loaf 50 fci .60 Cheese. Bismarck, brick, per pound. .21 .30 ; Camedibert, eaeii 40 & .50 Limberger, per pound 20 (g) .30 New York cream, per pound. .25 Ou .30 Roquefort, per pound 50 (f .tSO Swifs, imported, per pound. .47 Ti .60 Utah, per pound IS ) .20 Pork. Loin pork chops. ( 221 .25 Rib pork chops 22 .25 Legs pork i'u ;'v .23 thou kit r pork IS rv .0 Fresh side pork 20 tip .224 Spare ribs 15 .ITa Fresh pigs' feet 10 oi .j.5 Loin of rib roasts pork 24 4); .25 Porlt T-loins 35 (a .40 Faticy bacon side , .20 !,p .33 Fancy bacon sliced 35 '-y ,4'l H. C. bacon tide Z'l'ftb .2Tj I H. C- bacon sliced 3 .35 J ijrv salt pork 'b'-'o .'i- l ickie.i pork side 2".'j .25 Pickled ivu-k sliced L". :i .25 H. C. hams 20 .21 Fancv l.ams, Jl in .22 Sih-rd hums 27 -i .;;) Ham hocks 10 r,; ,5 BoWed ham hocks 10 .15 Boiled hams wnole .35 j Boiled hams sliced 40 .45 1 Sausage. j All pork 20 n .25 I Half and half 2:) ;: .22? j Hamburser .1,1' Werners 15 .174 Frank I'jrters ". . . . .15 ' .174 j Knor kwurst 1". rt j Bologna 15 . ' Ham bologna 15 .174 Cervelat 35 .40 Metwurs'. 25 .35 Blood sausage -, .15 .174 Head cheese 15 & .174 Pressed corn beef .274 .30 Pressed chicken 45 .60 Pressed veai 30 .35 Pressed pigs' feet 15 S) .20 Pickled pigs' feet 124 Raw corn beef 171 .20 Deviled ham 35ffi .40 Dried beef 40 .69 Brains. Brains 15 17J Fresh tripe 15 Il7J Pickled beef tongues 17 4 .20 Fresh beef tongues 174(g) .20 Smoked beef tongues, 30rfi) .35 Ox tails ' 15 .25 Chipped beef 50 .65 Beef kidneys , 10 fa) .121 Lamb kidneys 10 .124 Veal kidneys 15 .20 Butter. Creamery butter, per pound .25 .29 Eggs. Eggs, strictly fresh, per doz. .35 .40 Fisn. : Lobsters, per pound 25 ) .35 Black bass, per pound...... .25 '.30 Carp, per pound 03 .05 Codiish, fresh, per pound... .13 .15 Codiish, salt, per pound 12 .15 Flounders, per pound 12 ip .15 Halibut, per pound ....' 15 .20 I Herring, per pound 15 ,174 Herring, smoked, each .05 Mullet, per pound 03 (ft .05 Salmon, fresh, per pound... .17 (w .25 Salmon, smoked, per pound. .15 .20 Soic-s, per pound 12 rru .15 Trout, pond, each 12 .15 Trout, Mackinaw, per pound .20 r$ .22 Whitefish, per pound 20 .L'5 Oysters, per quart 65 .75 Striped bass, per pound IS .25 Cal. smell, per pound 14 .20 Silver smelt, per pouno 12 .15 Shrimps, per pound 20 (j .25 Crabs, each 30 (() .40 Shrimp meat 40 .60 Fruits. Apples, per pound 03 .65 Bananas, per dozen 25 ($ .30 Hates, per pound 15 .20 Figs, per pound .25 (S) .30 Grapefruit, each 10 (? .15 Lemons, per dozen 20 .30 Oranges, per dozen 30 Q .50 i Pears, per pound .10 Milk and Cream. Fresh milk, delivered, pr qt. .10 ; Fresh milk, over counter, qt. ,08 I Bahies" special, per qt .12J Fresh cream, per qt .60 I Whipping cream, per qt. ... .60 j Hay and Grain. I Alfalfa, per cwt 65 Q .75 ; Barley, rolled, per cwt 1.75 5e l.E'O .Bran, per cwt 1.50 1.65 ! Corn, per cwt UitO ifi 2.00 ; Corn, cracked, per cwt 2.00 Tv 2.20 j Cornmeal, per -wi a. 00 3.50 Oats, per cwt I .P0 & 2.10 Oats, rolled, pu- cwt I'.OO ft 2.20 Shorts, per cwt 1.75 fw 1.00 Wheat, best, per cwt .50 tn 2.70 Wheat, chicken, per cwt 2.40 5ji 2.60 Flour. High patent, per cwt 3.00 Ci 3.90 Straight grade, per cwt 3.T.Q Vi 3.80 Graham, per cwt 3.."u H 3 . R0 Bakers' No. 1, per cwt . 4U vj) 3.70 Vegetables. Beets, three .10 C a lipase, per head .05 Carrots, three .10 Cauliflower, i er pound . .124 Cucutnhers, eacn ,2o Lettuce iL'al. ). per head. .05 O .10 Dry onions, per pound. . . .03 .05 Pavsb-y. per hunch .05 R'KUFhes. per bunch .... .05 Totr.atots, I'.r pound .20 : Turnips, three .10 Green c-ni :r.s. ppr bunch. .03 1-3 Ki'i 1 t.-.-i.L-rs. i.r fo.itLd.. .2-5 Pc'a'.ocs. per jerk 15 c$ .20 j po-rt to-: s. per bushel .5 I ("tali Parsnips 01 . Grr-Ti i.'"Tr-frs. pT pound .20 1 Sweet j:u',ii .LH-s. pvr l!i. .. .f'4 'n .'"-5 j New riiui-arh ! 'n I Poultry. ! Chickens, h'-ns. rr potind . . .IS 0 ,r2 Ynrkt-o.-. per pound 2 r LomeStic du ks IS .22 Sugar. j Beet, per t'U 6.75 J |
