Show PRICES PRICES' OF MEAT INCREASED BY LOCAL I BUTCHERS ANOTHER ADVANCE COMING If porterhouse steak Is quoted at 40 iO cents per pound within the next thirty days no one familiar with the situation situation situation situa situa- tion will be surprised The hungry man who drops into a first-class first restaurant for breakfast may soon find upon the menu card the legend Small tenderloin steak 85 cents with ith prices of other meats in tion Prices Aro Arc Advanced At a meeting of ot the Butchers' Butchers association association asso asso- elation last night prices were sent up all along alon the line and the butchers themselves admit that the end eid is not n yet nt Wood of the association said tod today y The present advance affords is about the same margin of profit we have previously previously pre pre- had but we are anticipating that tha t the wholesale prices on meats will still be raised considerably I cannot say what we will do then for I do not believe that our retail trade stand standa a much higher figure Restaurants May Take Action When informed that the restaurants of New York had raised their prices on meats Mr Wood said It was to be expected and the eat eat- house ing of this city will have to do likewise for there is no prospect of a reduction for a long time The great packing combine controls the prices of I Eastern meats and here in the West Vest cattle that will make good beef are very scarce Owing to the high market those In good condition are being rushed into the East as rapidly as pos pos- sibl sible The rhe following schedule of prices in rn President Wood Says He Does Not Believe the Retail Trade Will ViII Stand Another Raise I cents per pound was adopted for all of the retail meat marl markets ets In the city and by perusing It consumers may easily figure how the trust Is hitting them The Beef Fric Prices s. s Old Price New Price P Porterhouse steaks 17 to 20 20 2 to 25 Sirloin steaks 15 to 17 l 17 h to 20 Prime rIbs 15 55 to 17 Rump Roast 12 to 15 15 Roll pot 32 2 3 Shoulder roll roast 10 15 Heel round beef 10 12 3 Hi Brisket k fu t. t 1 7 I to 9 8 5 to tolO 10 Neck o of beef C 6 to tolO 10 8 8 to tolD 10 Liver er sliced 5 10 PrE Pressed corn beef 15 10 Chipped beef 23 25 M 50 0 The beef bee cuts on which prices remain as before are Flank steaks lIe hamburger hamburger ham ham- burger barger c round steak lie chucks chuck chick h ck rib roast roll corn beef 12 0 trips IDe Oc kidneys lOc iDe hearts ox oxtails talis S 8 1 Sc beef tongues SOc lie to tic sweetbreads Bc Cost of Mutton Mutton Is 13 up too cs as the following com- com o of prices will show Old Price New Price Legs LeEs 12 15 L Lein n hops s 15 Rib KIb Ch chops 13 15 n nh 15 to 4 17 Mutton stew 6 S Rib Bib and loin chops lamb 15 5 to 17 20 50 Leg of lamb 15 to 17 17 1717 17 Spring fl l al Jamb cr remains fl taN etaN at ct t to 1 50 per er q quarter and mutton liver e at lOc c a pound n The only changes In veal vai are to put up tile the rrb e rrie of kg lg roast from 15 to 1710 c to p ic H veal stew and 1 1 tg from 1 loc locso so 10 12 c. c Lin 1 leg Ilg and rib chops in veal are are forn oc Oc to 5 a n. pound shoulder chops lie loaf veal steaks lIe and calves calves' liver lI Pork Fork I Is In P. P Luxury Here is the difference In pork pollS prices Old Price New Price Loin 15 17 Loin and rib chops 15 17 1716 Bollea Bollet sliced hams 2 23 30 SO Plc s remain as before on th the following follow ollow- ing Leg e of pork a pound p pickled I 12 c to loc iSo 5 saner lita ribs 1 l ic X kc hocks hocke shoulder Hc breakfast bacon dry bellies In piece lot c bre bacon in piece I l lie whole O hams l c sliced I g h ham m Pickled kl pigs pigs' g feet t. t willbe will willbe m be bl lOc lOe a pound Instead o of 12 c. c Formerly the three pound cans of lard cost but now Gc Sc will be added pound Five O sound Five rf dd cans Will be e tOe tOc liAs Instead of an and teaI ten tea j I cans I In place of l l Os tl yO There e are the stat stationary prices on sundries sundries sun sun- dries In t the shops Sausage e pork a rii poundS pound u ham barn sausage a 1 eb b bologna liverwurst JOe Oc head head- cheso lOc brains brans sweetbreads IDe I loose lard 15 leaf lard 22 c. c |