The Saint Paul globe., May 11, 1896, Page 6, Image 6

About The Saint Paul globe. (St. Paul, Minn.) 1896-1905

Image provided by: Minnesota Historical Society; Saint Paul, MN

                
6
— -
.THEHOUSEHOLD I
. ■■--..■iiMiMim
THE TOOTHSOME LOBSTER.
Many Delicious Dishes That May Be
Prepared Wlthont Trouble.
Lobsters are more easily prepared for the
teblfr than young housewives Imagine, and
many delicious dUhes may be made with
them.
Should ready-boiled lobsters be purchased,
test them by gently drawing back the tall,
which should rebound with a spring. If the
tail is not curled up and will not spring back
when straightened, the lobster was dead when
boiled, and should not be eaten. Choose the
smallest lobsters that are heavy for their
size, as the larger ones are apt to be coarse
and tough. Lobsters weighing from one and
one-half to three pounds are the best In size.
All the parts of the lobster are wholesome
and may be used except the stomach, which
ls a small hard sack and contains poisonuos
matter, and lies directely under the head, and
a little vein which runs the entire length of
the tail.
To boil a lobster, put Into a kettle water
enough to cover the lobster. When the water
is hot, but not boiling, but in the live lob
ster, head first. In this way the lobster will
be instantly smothered to death. Put a ta
blespoonful of salt into the water, cover the
kettle and boil a medium-sited lobster thirty
minutes. Cooking too leng will make the
meat tough and dry. When the lobster be
comes cold, twist off the claws and break
apart the tail and body, take out- the green
fatty part, which is the liver of the lobster,
and coral and lay them one side to use with
the meat. Remove the stomach, which is be
low the head, and throw it away. Break open
the body and take out all the small pieces of
meat. Cut the under side of the tail shell
open and loosen the meat, taking it out in
one piece. Open the meat and remove the
little vein and throw it away. In cracking the
claws hold them on the edge of the table. By
doing so the shell will be cracked and the
meat will not be crushed. Save the small
claws to garnish with.
A delicious dish is creamed lobster. Take
two lobsters weighing two and one-half
pounds each, or about five pounds of lobster
for one pint of cream. Remove the meat
from the shell and cut it into half-inch pieces,
put the pint of cream In a double boiler and
place over the fire. Mix two tablespoonfuls
of butter with two of flour, and season highly
with salt and Cayenne pepper. Moisten with
a little cold milk, and when the cream is
boiling stir this mixture into it and cook
five minutes. Then add the cut lobster meat,
and when it is thoroughly sttrred In, turn
the mixture into a buttered pudding dish.
Cover tbe top with line bread crumbs and
bake in a hot oven twenty minutes. The lob
ster mixture may be baked in individual
shells, and, so served, makes a very nice
course for a luncheon or dinner. If th*
small dishes are used, ten minutes is long
enough to bake.
To make lobster chops cut Into tiny pieces
half a puund of boiled lobster nieat. Put
over the fire In a saucepan two ounces of but
ter, and when it bubbles stir in one table
spoonful of flour. Let the flour cook a few
moments, taking care that it does not brown.
Then gradually stir in half a pint of cream
or rich milk, and last add tbe prepared lob
ster meat. Remove from the fire and stir in
the beaten yolks of three eggs, one table
spoonful of finely chopped parsley, a tea
spoonful of salt, and a pinch of Cayenne
pepper. Return the saucepan to the fire
and stir long enough to set the eggs. Pour
the mixture Into a shallow buttered dish to
cool. When cold form into chops with a
mold, or they may be molded with the hands,
Cover them with beaten egg and then with
fine crumbs, and fry them In boiling lard.
Put a small claw into the pointed end of
each chop. Garnish the platter with sliced
lemon and parsley, and serve a Bechamel
sauce with the chops. To make the sauce,
rub three large tablespoonfuls of butter and
three level spoonfuls of flour to a smooth
paste; gradually stir Into this two cups of
white stock, add one bay leaf, some parsley,
a dozen pepper corns, a small piece of mace,
one onion cut in quarters, two slices of car
rot, and a saltspoonful of salt. Put all the
Ingredients Into a saucepan; cover it and let
them simmer thirty minutes, stirring fre
quently. At the end of that time stir in one
cup of cream and let it boll up once. Strain
through a coarse sieve and it Is ready to
serve.
For deviled lobster baked in the shell use
two lobsters, each weighing about two and
one-half pounds. Be careful in opening the
lobster not to break the body or tail shells.
Remove the meat and wash and dry the
shells. With a sharp pair of scissors trim
out the inside shell of the tail piece and fit
it to the body shell. Cut the meat into small
pieces, using a silver knife. Put two cups of
cream over the flre In a double boiler. Mix
together two tablespoonfuls of butter, the
same quantity of flour, one level tablespoen
ful of mustard, and a dash of cayenne pep
per. Stir into this three tablespoonfuls of
the boiling cream and then stir the mixture
into the remaining boiling cream and cook
five minutes. Add the prepared lobster
and salt to suit the taste and remove from
the flre. Put the mixture into the lobster
shells, cover the top with fine bT_id crumbs,
and scatter tiny bits of butter over them.
Place the filled shells in a pan, putting some
thing on each side to hold them In position,
and bake In a hot oven long enough te brown
the crumbs. Serve them on a fish platter,
having the bodies in the center and the tails
coming towards each end of the platter, and
garnish with quarters of lemon and parsley.
A simple but very nice dish is breaded lob
ster. Split the meat of the tails and claws
and season the pieces well with salt and pep
per. Dip them in beaten egg and then in
bread crumbs, allow it to dry on the lobster,
and then dip them in egg and crumbs again.
Fry them in boiling fat to a delicate brown
color. Pile them in the center of a heated
platter and arrange a wreath of parsley or
cresses around them and serve with tartare
sauce. To make the sauce, beat the yelks of
two eggs with one tablespoonful of dry mus
tard, one teaspoonful of sugar, one-quarter of
a teaspoonful of pepper and one of salt, until
they are light and thick. Beat in gradually,
a few drops at. one time, until you have used
three-quarters of a cup of olive oil; if the
sauce becomes too thick, thin It with a little
vinegar and thon finish the oil. Add a tea-
Epoonful of onion juice, one tablespoonful of
chopped capers, and one of chopped cucumber
pickles. This is a delicious sauce to serve
with all kinds of fried and broiled fish.
Lobster a la Ncwburgh is a very popular
dish. To prepare It, put one tablespoonful
of butter in a saucepan, and when it has
melted, put in one and one-half cups of
boiled lobster meat cut into inch pieces,
one chopped truffie, a saltspoon of salt, and
a pinch of cayenne pepper. Cover the pan
and let the contents become heated. Then
add one and one-half gills of sherry, cover
and cook three minutes. Meanwhile have the
yolks of two eggs beaten light and stir them
The Finest Cake
In the World is made with
IlOfSldluS Baking Powder.
Use one-third less quantity than other powders re
quire and the Cake will be remarkably light, of Jim
texture, and will retain its fresh condition longer
than when any other powder is used.
into one cup of cream. Add the egg mix
ture to the lobster and stir constantly until
it thickens, using a wooden spoon so as
not to break the lobster meat. It must be
served immediately, as it curdles quickly.
Spindled lobster and broiled bacon U a
dish for Sunday night suppers which al
ways pleases the men of the party. Cut the
boiled lobster Into two-Inch pieces. Mix to
gether a saltspoonful of salt, half as much
cayenne pepper, and a suspicion of mace,
and sprinkle it over tbe pieces of lobster.
' Have ready some skewers' and a few mush
rooms. On each skewer put three pieces
of lobster and two mushrooms, al
ternating them. Place the skewers on
a broiler over a clear, hot fire and broil
eight minutes, turning them frequently.
Meanwhile broil thin slices of bacon and
toast bread and cut It Into finger pieces and
lay them on a hot platter. When the lob
ster is cooked place each skewer on a piece
of toast, spread maitre d'hotel sauce over
the lobster and mushrooms and put the
broiled bacon around the toast. This should
be served very hot. To make the sauce, rub
two tablespoonfuls of butter to a cream, add
half a teaspoonful of salt, the same amount
of pepper, and one tablespoonful of finely
chopped parsley. Stir In gradually the Juice
from half a large lemon. This sauce may
be mixed and kept in a cool place until
needed.
To make curry of lobster, cut into inch
pieces the meat of a medium-sized lobster.
Put In a saucepan three tablespoonfuls of
butter, and add one onion sliced. Put the
saucepan over the fire and stir until the
butter is melted and the onion browned;
then st!r In two tablespoonfuls of flour and a
dessertspoonful of curry powder. When
thoroughly blended gradually add a scant
pint of stock, salt and cayenne pepper to
taste. Strain the sauce over the cut lobster,
return to the fire, and let it simmer five min
utes. Turn on pieces of toast and serve.
A delicious sauce may be made of lobster
for serving with boiled fish or fowls. Rub
together two tablespoonfuls of butter with
two of flour, and cook for five minutes,
stirring all the while. Draw to one side of
the Arc and stir in graduallly one cup of
cold milk and one cup of the water in which
the fish was boiled; add more salt and pep
per if needed. Cut into fine pieces the meat
of a small lobster and add to the sauce and
serve.
In boiling fish or fowls put into the water
a dozen cloves, two bay leaves, an onion, a
few whole peppers, and salt. These flavor
the fish.
A favorite salad is made of fresh boiled
lobster and crisp lettuce leaves, with mayon
naise dressing.
NOTES ON HOME NURSING.
The Prevention ot Consumption.
Consumption is now known to be contagious.
Every new case Is contracted from some other
case. Those, therefore, having the care of
consumptives have very important duties to
perform—duties too often neglected. The per
sonal and bed clothes of a consumptive should
be washed by themselves, and should be ster
ilized in boiling water before they are han
dled by the laundress. The dishes used by
the patient should be kept exclusively for his
uee, and should be washed by themselves. Ex
p-ctorariess should be received In a cup In
which a germicide (a germ-killing drug) is
kept. Tbe cup should be of some material,
as porcelain, that does not correde, er of pa
per, which, being cheap, can be burned after
using. The porcelain cup should be washed
at least twice a day In boiling water; while in
use it should be half-filled with water in
which eight drops of carbolic acid solution
have been mixed. Or strong soap lye may be
used, er a corrosive sublimate solution (pro
portion of one-half tablet of tartaric acid sub
limate, or citric acid sublimate, to a pint of
water). The patient himself should be warned
never to expectorate where the sputum can
dry and be carried about by the air into the
lungs of well people. Where the cup Is not at
hand the sputum should be received in a
cloth, which should be burned.
PRETTY PEET.
Harper's Round Table.
I am asked by a girl friend to give my
opinion about a pretty foot. Is it a short or
a long foot, a broad or a narrow one, .nd do
I recommend a particular shoo? How 13
one to avoid in-growing nails, corns and
bunions?
My dear child, these painful deformities
are caused, as a rule, by ill-fitting shoes. A
shoe too short for the foot or a very high
heel will cause an In-growing toe-nail, a
source of endless trouble and suffering.
Wear low heels, and have your shoes a lit
tle longer than your feet, and you will not
be troubled by bunions, which are swellings
of the joints. Change your stockings often,
and bathe the feet twice a day to prevent
corns. A pretty foet is a foot in the right
proportion to the rest of the figure. It is
not always a small foot. Indeed, a tall, large
girl should not care for a foot fit only for
a wee midget who needs a tiny boot and an
elfin slipper. Never be ashamed of the size
of your foot, but keep your shoes and boots
in the nicest possible order.
Be very careful about buttons. A shoe
with one or two yawning spaces where all
should be neatness and trtmnese gives a dis
agreeable impression of its wearer. When
ever you can manage it, have several pairs
of sho** at a time. They last much longer
if relieved by one another; and when not in
use keep your shoes in a box or bag away
from dust, an* with tissue paper stuffed in
side their toes to preserve their shape. Wear
the nicest stockings you can procure. It is
true economy to purchase the best foot-gear
one can afford.
A New Salad.
At a luncheon last week the salad, which
was the now extremely popular one of apples
and celery, with a mayonnaise, was served In
bright red apples. The top of the apple waa
taken off neatly, the meat scooped out till the
walls were about half an inch thick, and the
shell filled with the salad. Every apple rested
on a bed of green cress. The apples want
to be prepared as near the time of serving as
possible, to prevent the rusting of the edges.
Served in this way the course is a pretty nov
elty, though on the same lines as tomato
shells, or those of green pefiper for the meat
or fish salad of a green and white luncheon.
HINTS FOR THE HOUSEHOLD.
Decanters and carafes that are stained in
side may be cleaned with a mixture of vinegar
and salt, rock saH being best for the pur
pose. To a. handful of salt allow a gill of
vinegar; put both in the decanter and shake
well until the stains have disappeared. Rinse
well.
The following ls an excellent fruit salad,
and, like Dickens' Marchioness, if you
"make believe" just a little you will find
it tastes like pineapple: Take three large
oranges, peel, remove all the white part, and
cut the fruit into thick slices; pare two ap
ples and slice them very thin; alternate the
slices of fruit in a dish and sprinkle over
them sugar, tha juice of one lemon, all the
orange juice, and a glassful of sherry wine;
place on the ice for two hours before serving.
A handsome sofa-pillow cover may be made
of figured denim. Outline the pattern with
rope silk of some dark, rich color and fill
in the figures with gold-colored silk in the
darning stlct.
For shampooing take five cents' worth of
THE SAINT PAUL DAILY GLOBE: MOxXD AY MORNING. MAY 11, 1896.
powdered castile soap, the same quantity of
borax, add to them two tablespoonfuls of al
cohol, the beaten yolk of an egg, and a pint
of hot water. Put this in a bottle and cork
It tightly. When used, rub well Into the
scalp and make a good hither. Carefully
wash the hair In several waters, having
the flrst hot and the last one cbeL Ths
will prevent taking cold if the hair ls dried
thoroughly.
Plants that have been recently repotted,
palms especially, should not be brought at
cmce lste a living room, but kept where it
Is cool, nor should they be watered so plen
tifully as when they were In a pot-bound
condition.
A good method for raising the crushed pile
of velvet Is to cover a hot iron, held up
ward, with a wet cloth. Uy the velvet on
this, and then gently beat the crushed part
with a clothes brush. Lay the velvet out
on a flat place and do not touch It until it
is perfectly dry.
To make a paste for cleaning marble man
tels, take equal parts of ox gall, powdered
soap, and pipeclay, and add a little turpen
tine. Apply a coating to the marble, and
when thoroughly dry rub it off and wash with
warm soft water. This mixture will cleanse
without destroying the polish. If the marble
is badly stained a second application may
be necessary.
When the dining tab'e requires to be made
smaller, and the felt under-cloth ls too long,
fasten small loops to each corner of it and
catch them on small brass hooks screwed on
the under side of the table.
UEDFERN FASHIONS.
Grape Canvas the Very Newest Ma-
terial for This Season.
A very choice material ls *he new "grape
canvas." It is semi-transpareit and silky
In appe.rnce .he prettiest waj to make it
up is over tha brightest shad-.s of hi Ik or
satin. Sil _ is most appreciatel for the sum
mer, beiiip: o' so much light-;* weight than
satin. Brai'iirg is often introduced intc these
bodices, forming the revers or vest. In
many instances a corsage of lace embroidery
will be found to give a very effec-ive finish
to these dressy gowns.
White and flowered muslins will also hold
a fair position among fashions by reason of
their being so cool, besides forming deli-'bt
fully "chic" gowns part.ci.li__ . suitable to
young girls. A charming arrangement of
this fabric I saw at .Mr. Rcdfern's a few
days ago I have much pleasure in introduc
ing to you in the first sketch:
This gown ls made with full pleated skirt
all round, and has two rows of fine tace In
sertion, one about an Inch from the hem, and
one about four inches apart The full-dra^n
waist has wide frills falling over the shoul
ders, edged with lace to match that on tho
skirt. A small ruffle encircles the threat,
whiJe the sleeves are puffed to the 0-to.,
from whence they are wrinkled djwn to the
wrist like a long glove. A uretty wiliow
green ribbon finishes the waist, and adds
much to the dainty effect of this lady like
little frock.
Returning to our former subject, lex me tell
you about a marvelously attractive dress I
saw at this same establishment, which was
an exact copy of a Paris model of the- latest
style. It was made entirely of this grape
canvas, which the French call "linen," over
a glace silk of mixed mauve and red,
which, of course, was only dimly visible
through this semi-transparent material; the
linen of the bodice was masked In a beauti
ful embroidery in silver and gdld mixed
with several shades of green and finlsh'-d at
the throat and wrists with full'bands of wil
low green velvet. The hat destined to be
worn with this extremely eleg_.nt costume
was a green straw, covered with Russian
violets and green tulle, with two natutal
Paradise feathers falling like wings on each
side. The turned up back ls the feature of
the hats this season, with cachepiognes of
leaves, flowers or choux of many-colored
tulle.
A l^i
For yachting and any good, substantial
wear, linen canuot be surpassed. It is to
be had in many delicate shades, among
which a very "taking" combination will be
found in making up the pale blue and tan
together, or butter color and a dark shade
of brown. The coat and skirt represented
In our second illustration for this week com
bines cream with dull light blue, the full
skirt of which Is plain, with the exception
of a blue band, about an inch wide round the
bottom, on the top of which are three rows
of dead white braid, forming a very pretty
and simple finish. The double-breasted coat
has wide sailor collar scalloped out all round
and braided in a like manner. Silver anchor
buttons decorate and form fastenings for the
front. In this case a white silk shirt waist
is worn beneath the coat, and a* small bow
tie at the throat. A girl possessing two or
three of these suits and a variety of shirt
waists may consider herself well dressed, for
they wash splendidly and come out looking
fresh as ever and always dressy.
—Le Baron De Bremont
_a_, :
Tbe Maple Leaf Route.
Take Chicago Great Western Railway trains
for Chicago and the Bast and Kansas City and
the Southwest. Delightful reclining chair cars
free.
DO NOT GROW OLD.
What Cba-tes' Dickens _____ and a
Valu..li' " 'flint to AH Who Wish
to R tenth.
Charles tk ■ never wrote a truer thing
than the fi. Bg description of old age:
"Can any thine be more pitiable than the
sight of elderly men and women who realize
that the strength of earlier years is depart
ing? Down the plain of life, whose end is
darkness they lock. and wonder If their
weary steps will'carry them painlessly to the
end." . _<
But what aan»e'derly people do to avoid
these dang«rous symptoms of weakness?
How can they prevent the trembling of the
nerves, the lessening of vitality, the de
creased vigor, their frequent chilly sensa
tions? Plainly, 'they must have assistance.
Ordinary food and drink will not help them.
Drugs should Be avoided. The best advice
on the subject ii given by Dr. Gardner, an
eminent physician, who says:
"Elderly persons who suffer from cold feet
and find artificial heat, applied externally,
fails to afford relief, may, with great ad
vantage, take whiskey and hot water on going
to bed. If headache or foul tongue should
follow it may be regarded as a sure sign that
the spirit is impure, and probably contains
fusel oil. A very slight trace of this nox
ious ingredient will, in some constitutions,
produce headache—as accurate a test of im
purity as chemistry can erntloy."
There is only one absolutely pure whiskey
free from fusel oil, and that is the weli
known and universally popuar Duffy's pure
malt whiskey. It has all the properties that
contribute to health and vigor and none that
can Injure. It cannot harm the stomach of
even a child. It may be procured from any
reliable grocer or druggist, but care should
be exercised that no inferior imitation is
substituted. There is nothing e_e that can
possibly take its place.
VAGRANT VERSE.
PUSSY WILLOW.
I know what the fairies do with their muffs
When the winter's spent,
And the warm south wind with its coaxina
puffs
Makes the ice relent.
They go where the pussy willow stirs
In the wind, all bare;
And, Just as your mother does with her furs,
Hang them out to air.
—Independent
AN OUTLAID VOYAGE.
The tall ships come and the tall ships go
Across the purple bay;
But there's never a ship so fair and fine,
Never a ship so fair as mine,
As mine that sailed away.
Bright in the light, and gray in the shade,
And white when the waves glow dun.
The gulls ge by with their great wings spread;
But the sails of my ship were gold and red,
And they shone like the setting sun.
They make good cheer in the tavern here,
The sailors home from sea;
But the crew of my ship they feast with
kings.
In emerald crowns, and opal rings.
And coats of the cranaoisie.
Fine Is the freight their ships bring in,
But mine bears finer far;
Pearls and roses, and links of gold,
Myrrh and amber, and rich bales rolled,
As bright as the morning star.
'Twas May-day morn that my ship set sail,
With the dew on her figurehead;
Her bows were wreathed with the hawthorn
bloom,
As she stole through the dusk of the dawn
ing gloom,
Like a ghost, or a bride new-wed.
The May-days dawn and the May-days die,
And the hour draws near, I know;
The day when my ship shall come for me
To carry me back to mine own countrie,
East of the sun by the outmost sea,
In the heart of the Long Ago.
—Rosamund Marriott-Watson.
A MAY BLOSSOM.
In my dim room, above the city street,
I sat at work . . . yet, all about me grew
Bright reaches of the fields, so cool, so sweet;
I heard the pretty talks of building birds, —
Poem, for which no poet hath found words —
And whir of wings, that swept the sunshine
through.
I felt soft touches of the wind, at play,
Lift from my tired brow loose slips of hair,
And kiss my cheek . . . the tear that
trembled there.
Oh, strangest charm! ... I did not
dream, but still t
The magic of a dream entranced the day.
Some one had placed upon my window-sill
A tiny crystal cup, and In It lay
A single white sweet blossom of the Mayl
—Ladles' Home Journal.
T«WO PK-TURES.
The sun was shining calm and bright,
The meadow grass was deep; "
The daisies and the buttercups
Were nodding half asleep.
An* overhead tbe sparrow sat
And doasn upon the bough,
For all the world was sleepy then,
When Johnny drove the cow.
The sun was like a flaming beast!
The field was like the sea!
The grass,, ilk. angry saakes, did hiss
And wriggle at his knee.
The sparrows, turned to goblin imps
That yelled, and fluttered on,
As, through a world gone raving Mad,
The cow was driving John.
—May St. Nietolas.
IT IS OH. FOR THE ROAD.
When the sun comes back from his truant
track,
And the young year drops his load
Of ice and snow, and soft winds blow.
It is oh, it is oh, for the road.
It Is oh, for the road, the' the torpid toad
Sits at home and bats his eye;—
Down the country lane and hack again
With the wings of the winds, we fly.
With wings of wind, we leave behind
All crowding, cankering care;
Our flying feet a new world find,
And the werld is passing fair.
Our hearts are rife with the Joy of life,
The joy they feel who live;
The sparkling eye and the pulse beat high.
Tell of joy to keep a_d give.
So, it's oh, for the road, and light of load
Are our hearts and free from care,
When the sun comes back from his truant
track, m ,
And the world is passing fair.
—Womankind.
Bed Lalie Reservation.
For the opening of the Red Lake Reserva
tion the Northern Pacific will on May 12 and
13, sell tickets to Crookston and Red Lake
Falls and seturn at the following rates:
From St. Paul, Minneapolis, Duluth and
Superior ...(*..,,' $11.75
From Ashland ...* *14-*>
Tickets win b* of iron-clad, descriptive
form. Crookston tickets will be limited to
continuous passage In each direction, with
final limit May 30th, '96.
Red Lake Falls tickets will be limited te
two days in each direction. Stop-over of one
day allowed ih leach direction at Crookston;
final limit May 30th, '96.
Ticket Officer _>-East Third street
Beecham's pills are for bil
iousness, bilious headache,
dyspepsia, heartburn, torpid
liver, dizziness, sick head
ache, bad taste in the mouth,
coated tongue, loss of appe
tite, sallow skin, etc., when
caused by constipation; and
constipation is the most fre
quent cause of all of them.
Go by the book. Pi_s 10.
and 25$ a box. Book free at
your druggist's or write B. F.
Allen Co., 365 Canal St., New
York.
Annual _*!•• no re than 6,000,000 boxsa.
WHEAT IS HIGHER
CROP DAMAGE REPORTS CAUSED
AN ADVANCE IN THE CHICA
GO PIT.
CORN AND OATS AS WELL
BOTH CLOSED WELL ON ADVANCE
IN QUOTATIONS FOR THE
DAY.
BUT PROVISIONS LAGGED BEHIND.
Lard, Fork and Ribs Did Not Profit
Any by the General Bull Influ
ence.
CHICAGO, May 9.—Wheat was firmer to
day on reports of chinch bugs in Illinois,
Hesslon flies In Indiana, and conflicting re
ports from other Western states. July closed
at 63%e, or %c above yesterday. Corn and
oats also came in for an advance on account
of unfavorable weather. Provisions alone de
clined to join in the advance. There was a
good trading and an active market in wheat,
fluctuations covering l%c range. The feeling
developed was considerably stronger during
the early hours. Early strength was due
chiefly to reports of damage. There was ac
tive buying by prominent operators and of
ferings for a while were small. The small
Argentine shipments also had an effect on
the market There was but little rain in the
Northwest and receipts In that section were
as liberal as a week and a year ago this date.
The weather 'forecast had a weakening effect
and caused prices to recede some. There was a
good general trade In corn. The close was
steady at %_ %c advance. Offerings In oats
early were light and It required but little
buying to advance prices lc. On the bulge
offerings were increased and prices reacted
%c, but closed with a net gain of %c. Pro
visions had a farther decline today. July
perk, which closed yesterday at $7.80, declin
ing to $7.62%, and closed at $7.70. Lard was
even more conspicuously .-eak, getting as low
as $4.60, and closed at $4.62%. July ribs, which
closed on the day before at $4.17%, left off to
day at $4.07%. Estimated receipts for Monday
are: Wheat, 10 cars; corn, 115 cars; oats, 145
cars; hogs. 40,000 head.
The leading futures ranged as follows:
Open- High- Low- Clo.
Articles. lag. est est. lag.
Wheat—
May 62 63 61% 62%
June 63 64 62% 63*4
July 63% 64% 63% 63%
September 64% 65*4 64 64%
Corn-
May 28% 29 28% 28%
July 29% 30% -9% 30%
September 31 31% 31 31%
Oat*—
May 18 18% 18 18%
June 19% 19% 19% 19%
July 19% 2* 19% 19%
September 19% 20% 19% 20%
Pork-
May 7 75%
July 775 7 25 7 62% 7 70
September 795 795 780 790
Lard-
May 4 55
July 475 475 460 4 62%
September 490 490 475 476
Ribs-
May 3 97%
July 415 4 15 4 07% 4 07%
September 430 430 420 420
Cash quotations were as follows: Flour
—Unchanged. Wheat—Ne. 2 spring, 62% c;
No. 3 sprisg, 63% c; No. 2 red. 66%@67%c.
Corn—No. 2, 29c; No. 2 yellow, 29% c. Oats-
No. 2, 19c; No. 2 white, f. o. b., 21 %c; No. 3
white, f. o. b., _*%©_._ Rye—No. 2, 3.% c.
Barley—No. 2. nominal; No. 3, 33©S4c; No.
4, f. o. b.,28%c. Flax Seed—No.l, 86c. Tim
othy Seed—Prime, $3.30. Pork—Mess, per bbl,
$7.60_i7.<55. Lard—Per 100 lbs. $4.56. Ribs-
Short sides (loose), $44f4.10. Shoulders—Dry
salted (boxed), 4%6>5c. Sides—Short clear
(boxed), 4%@4%c. Whisky—Distillers' finish
ed goods, per gal, $1.22. Sugar—Cut loaf, un
changed. Receipts—Flour, 4,000 bbls; wheat,
5 000 bu, corn, 100,000 bu; oats, 165,000 bu;
rye 2 000 bu; barley, 16,000 bu. Shipments-
Flour 8 000 bbls; wheat, 53,000 bu; corn, 337.
--000 bu: oats, 385,000 bu; barley, 4,000 bu. On
the produce exchange today the butter mar
ket was steady; creameries, 11@15%c; dairies,
9@l3c. Eggs, weak; 7(j.9c.
Dalath and Snperio. Grain.
DULUTH. Minn., May 9.—Cash, No. 1 hard,
64% c No. 1 northern, 63c; No. 2 northern,
60% ._o%c; No. 3 spring, 58%@59%c; rejected
64%__i%c; to arrive, the same; May, No. 1
ha _f _%c; No. 1 northern, 63% c; June, No.
1 northern, 63% c; July, No. 1 hard, 64% c; Ne.
1 northern, 63% c; September, No. 1 northern,
63_,e. Receipts, wheat 186.092 bu; shipments,
485,588. Cars inspected, 237; last year, 89.
Receipts, corn and rye, nothing; barley, 11,
--055 bu; flax, 2.179 bu; flax, close, 86c; oats,
18%@lS_c; rye, 35% c.
NEW YORK PRODUCE.
Wheat Options Firm and Closed at
an A_v»_._
NEW YORK, May 9.— F'.our—Receipts, 15.
--100 bbls; exports, 12,600 bbls; sales, 2.500
pkgs. Minnesota pateata, $3.65£.; winter
extras, f2.4_gW._o. Rt# fl*UT aaiet* Duck
-___ dull. Cernmeal dull. Rye nominal.
Bai-_y ateadv. Barley malt nominal. Wheat
—Receipts, 332.000 bu; exports, 10,000 bu; No.
1 bard 73_,©74%c. Options advanced this
morning. Prices yielded a little to readi-lng,
but eiee-1 %#%c net hnrher fsr the day.
No. 2 spot, May, __«$_ft closed «9%c;
July, 05%<f70%c. cloeed 70% c. <_»rn.-Re
celpts, 3_),*_> bu; exports, 10. 000 bu: No. 3,
»",%c;op.c_s clesed %c net higher. May elesed
35% c; July, 36%@3-y_c, cloeed 3«% c. Oats—
Kecc.rU. __*,■_. bu; exports. 3L2OC bu; 20,
--060 bu futures, 18,000 bu sp_;No.2, 24%f)2_ •:
options closed at %c net advance; May, 24%
@24% c, closed U%c; July, 24% c, closed 24%.
Llv.rf.itsl.
LIVERPOOL, May 9.—Wheat—No. 2 red
winter, 5s 6%d; No. 1 northern, spring, 5s 4d;
futures steady; current month, 5s 3%d; sec
ond, 5s 3%4; third, 5s 3%d; fourth, 5s 4d;
fifth. 5s 4%d. Maize—Americsn mixed, 3s
%d; futures sieady; current, 3s; second, 3s
2%d; third, 3s %d; fourth, 3s 2%d; fifth, 3s
2d; sixth, 3s 2%d. Flour—First bakers', Mln
neapols, average price per sack of 280 lbs,
18s.
__. iggs Hros.
Wholesale Dealers In
SEEDS!
Write for prices, stating quantities wanted.
Agents THS KILMER HAY BALE TIBS.
Third and Cedar Sts., St. _ aul __lnn.
ST. PAUL MARKETS.
Light Transactions in Grain, With
Prices Slightly Lower.
Quotations on grain, hay, feed, etc., fur
nished by Grigga Bros., commission mer
chants.
WHEAT—No. 1 northern, 61%@62c; No. 2
northern, 61@61%c.
CORN—No. 8, 25%@_6c; No. 3 yellow, 28®
26% c.
OATS—No. 2 white, 16%@17c; No. 3, 15%
6_«a
BARLEY AND RYE—Sample barley, 200
26c No. 2 rye. 31%@32c; No. 3 rye, 31@31%c.
GROUND FEED AND MILL STUFFS-
Prices en best grades governed by' corn and
oats. Ne. 1. $10.50510.75: No. % 10.75@11;
No. 3. $11«U.25; com meaL bolted. $I_®_s;
corn meal, unbolted, $10gl0.50; bran, bulk,
$6.25*3.. 73.
HAY—Choice lowa and Minnesota upland,
$7@7.50; No. 1 upland, $6.25_6.75; No. 2 up
land, $5.50@6; No. 1 wild, $6@6.25; No. 2
wild, $5.50£5; no grade, $3.50@5; choice tim
s7.so@B; No 1 upland, $7<g7.50: No. 2 up
land, $6@6.T5; No. 1 wild, $6.60@7; No. 2
wild. $5.50. 6.25: no grade, $3.60#5; choice tim
othy, $_0@10.50; No. 1 timothy. $9.25@9.75;
No. 2 t'mothy, $8.50®.; straw. $3_*3.50.
BEANS —Brown, f1._0@1.20; navy, hand
picked, per bu, $1.20@1.30; medium, hand
picked, $1@1.16.
PEAS—Yellow, per bu, 70@75c; green, per
bu. 80@90_
SEEDS—SaIes made by sample. Timothy,
per bu, J1.30'g1.55; clover, per bu, $4.50@
4.75.
BUTTER—Fancy separator, 14%@15c; extra
creamery, 13@13%c; first creamery, ll@12c;
second creamery, 9@loc; fancy dairy, 13(fil4c;
first dairy. 9@lOc; second dairy, 8c; fancy
roll end print, selected, B@9c; fancy roll and
print, straight, 6@7c; common roll and print
6c; nacklng stock. 6%c; grease, 3c.
CHEESE—FuII cream, 10c; primost 4_>
6c; brick cheese, 9@l2c; Limburger cheese.
9@11%c. Young America, 10%©lie; Swiss, 11
©12% c; skims, 3@4c.
EGGS—Fresh, cases returned. 7%c.
LIVE POULTRY—Turkeys, mixed, 10311 c;
turkeys, hens,4o@l2c; chickens, B_#9c; hens,
8c; mixed. 6%<§*7c- ducks, spring, 9@loc;
geese, 7®Bc.
VEGETABLES—Onions, yellow, per bu, 14
@16c; onions, green, per do*., 7®Bc; onions.
Minnesota red. per bu, 14.16 c: onions, white,
per bu, 16@20c; radishes, long, per dor, 20c;
radishes, round, per dox, 15c; caullflswer,
per doz,s2; cabbage, California, per lb. H4. 3c;
beets, bu. 20__5c: parsnips, bu, 25#30c; let
tuce, doz. 25c; rutabagas, per bu, 18#20c:
cucumbers, dos. 70@75c; spinach, bu, 75c(a$l;
pie plant, per lb. l@l_c; asparagns, per dsx.
20c; string beans, bu, $2.50; toßiatoes_.
crate, .basket. $3@3.50; peas, per box, $1.75
#2.
PORK. BEEF. HAMS. HIDES. ETC.—Hides,
steer, green, per lb. 4%#5W. ; hides, cew,
green, per lb. 4c; hiies. caM. greea, per 1.
6Mic; hides, steer, salt, per lb. _*7c; hides,
cow salt, psr lb, s#«c; p_ts. 26©60 c; wool,
washed. 13614 c; wm!. unwashed. 7©l—;; tal
low. Sc; pork, n«_ $9@9._»: bsef. mess. $9.50
@9; bacon, $7; hams, $9©10; hams, picnic. $S:
dried beef. 9H_llc; lard, $6.50@7; hops. "9
9c.
ORANGES— California navels. $3«?4.25; seed
lings. $2.25@_73; Mediterranean sweets, $2.75
.3; Malta*. $3.,.0.3.75.
LEMONS—Extra" fan—*. $3@3.5_: fancy, $2.75
@3: California*. $2._j__7s.
BANANAS—Port Llmons. $__.2.25: Hondu
ras No. 1. $1.2_fEi.75 : Honduras No. 2, HO
1.25; cocoanuts. per 100. $4.75@5; pineapples,
doz. $3.25©3.50.
BERRIES AND GRAPES—Strawberries, qt,
10@12c; strawberries. 24 qts. $2.50@2.75; cran
berries, bbl, $6 5007; cranberries, box, $2@
2.25.
APPLES — Fancy standard, bbl. $4.50@5;
I fancy, bbl, $4^4.50; standard, $3«?3.50; fair,
$2.50->3.
POTATOES—Sweet Jerseys, per bbl, $3®
; 3.25; sweet Illinois, bbl, $2.25@2.50; Mlnne
| sota, 10@12c; new, $2.
DRIED FRi -TS— Anples. evaporated, ncr lb.
j SSCc: peaches, pseled. .4_>l6c: peaches, un
| peeled. 6f_'c; pears. Zfiir; apricots. 10vg;_2c;
1 raspberries. 20_21c; blackberries. 84. _■_' :
prunes. California. French. s©7c; cherries. 12
j -I*:-
FlSH—Black bass. 9*£loc; pike, 6G7c; pick
erel. 4c; croppies. 2. 4c.
DRESSED MEATS—Mutton, picking house
i stock, Mi-^c: mutton, country, _gSlic; veal,
( fancy, sV_(§6c; veal, medium, 4@sc; lamb,
spring, pelts on, $S&10; lamb, 7@Sc; hogs,
I $4@4.25.
JAMESON, HEVENER & CO.,
WBOI_-____ P-J.L-118 __
®§H_ lUß_i®
Northwestern Agents tor PILLSBUHY'S BEST
FLOUR.
State Agents for Griswold Bros." Ilay Bale
Ties. Write us for prices,
I*l, 1 ha aud 186 __.a»t6t_i St., SI Paul.
MIXSEA. OLIS MARKETS.
Excited Dentins in Grnln, With
BalHnl. Feeling.
There was an excited wheat market Satur
day, with prices making a rapid advance
early, but later settling back to very nearly
the starting point. Cables came a little low
er, but the sentiment of the trade was bull
ish.
Recelpts of wheat were 94 cars. Ship
ments of wheat were 70 cars. Duluth re
ceipts of wheat were _37 cars. Flour output
week ending May 2, 1.7,985 bbls. Following
are closing quotations: No. 1 hard, on track,
6214 c; No. 1 northern, May, (KHic; July, 61 _
C—n%c; on track. 61_c; No. 2 northern, on
track, 6©%0. Cash sales, by sample and oth
erwise. Included the following: No. 1 north
ern, 1 car, 61^ic; No. 1 northern, 4 cars, 61 '/fee;
No. 1 northern, 15 cars, 61-sic; Ns. 1 northern,
to arrive, 4,000 bu, 62c; Ne. 1 northern, to
arrive, 1,200 bu, CI Vie; No. 1 northern, to ar
rive, 3 cars. 62c; N#. 1 northern, te arrive,
1 car, Sl%c; No. 1 northern, to arrive, 5 cars,
61*_ic; Ne. 1 northers, to arrive, 5,000 bu,
61% c; Na 1 northern, on track, 1 car, 62c;
No. 2 northern, 2 cars, 61c.
FLOUR—First patents are quoted at
$3.2«i_.50: second patents, $3.05®3.15; flrst
clears, $2.65 per barrel; second clears, $-_>
2.10; red dog flour ls in good demand at $9.75
©10.25. Flour shipments, 34,099 bbls.
HAY—Coarse and off color, $3.5»)®4; med
ium, $5.50fr6; for— to fancy. $6.50@7; timothy
$S.so«i>in. Receipts, 90 tons,
CORN—No. 3 yellow, 2fifi2«V<:C: No. 3, 25@
25^c. Receipts, 18 cars; skipped, none.
OATS—No. 3 white, 17_._18c; No. 3, 16<4@
17^c. Receipts, 13 cars; Shipped, 3.
BARLEY—Nominally, 23@27c. Receipts,
1 car; shipped, 4.
RYE—No. 2 rye, 32c. Receipts, none;
shipped, none.
FLAX—The close was 80>_c. Receipts,
Minneapolis, 4 cars; Chicago, 22.
BUTTER - Creameries - Extra faultless
goods, 14"-_S13c; first, lacking in flavor, almost
perfect, 18©14e; seconds, ll@12c; th'rds, 7@
9c; imitations, firsts, 10_lle; imitations, sec
onds, B@9c. Dairies—Extras, perfect goods.
131-t'fl4c; extra, lacking In flavor, sweet, 10
@llc; seconds, —jigc Ladles—Extras. B^@
9c; firsts, 8c; packing stock, as to quality, 5
@6c; grease butter, clean, 3c.
EGGS—Strictly fresh, 7Vic; seconds, s@6c.
Cases returned, i£c less.
NEW YORK STOCKS.
Covering Movement Waa the Fea-
tare of the Day.
NEW YO .X, May 9.—The usual covering
movement incidental to the half-holiday was
noted today in the stock market. The mar
ket Opened higher, but Boon eased off a
fraction under realizing orders. The Inquiry
frem the shorts, however, served to sustain
values, and In the subsequent operations
some sharp advances were scored. The In
dustrial list furnished the chief movements,
sharp rallies being noted in some of the
shares which bad suffered severely In ths
depression early in the week. The grangers
and other leading railway shares were feat
ureless, aside from the fact that St. Paul
reached the largest total of any In the entire
list. The expert probabilities were but light
ly touched upon, but bankers usually well
Informed look fer at least one shipment of
$I,_*,Go« by Tuesday's German steamer.
The speculation closed firm in tone at gen
eral fractional gains.
The following were the fluctuations in the
leading railway &od industr'al stocks yester
day*
Open-High- Low-Clos
ing, est. est. Ing.
C. F. ft I : 29%
Am. Tobacco 64% 64% 63% 64
Atchisen 15 15 14% 14%
Am. Cotten Oil 13%
C, B. ft Q 79% 79% 79i/£ 79%
C, C, C. _ St. L.... 35 35 35 35
Ches. * Ohie 16%
Chicago G_s «9 69% 69 69%
Cordage 5
Del. ft Hudson 12«
Del., Lack. A West 161%
Die. ft C. Feed C 0... 18% 18% 18% 18%
Erie 14%
General Electric 34% 35% 34% 34%
Great Northern pfd 115
Hocking Valley 16
Jersey Central 106 106 106 106
Kansas ft Texas 11%
Lead 26% 26% 26% 25%
Louis. ft Nash 60% 50% 50% 50%
L. E. ft W. pfd 70%
Lake Shore 149%
Manhattan Con 107% 108 107% 107%
Missouri Pacific 26 26% 25% 26
Michigan Central 95
Northern Pacific com. 11l %
Northern Pacific pfd 12%
New York Central 97%
Northwestern 105 105 105 105
North American .". 5%
Omaha 43% 43% 43% 43%
do pfd 123
Pacific Mail 26%
Pullman 159
Reading 12% 12% 12 12
Rock Island 70% 70% 70% 70%
Southern Railwaj_... 9% 9% 9% 9%
do pfd 31% 31% 31% 31%
Sliver Certificates 67%
Sugar Refinery 123% 123% 123% 123%
do pfd 103
St. Paul 77% 77% 77% 77%
do pfd 127%
Tennessee Coal 28% 29 28% 29%
Union Pacific 8% 8% 8 8%
U. S. Leather pfd 63% 64% 63% 64%
Western Union 85% 85% 85% 85%
Wabash 6%
do pfd 17% 18 17% 18
Minnesota Iron 67
M. ft St.L. Ist pfd 78%
dd pfd .- 50%
Tbe following were the closisg prices of
otter etocks as reported by tbe Associated
Press;
Adams Express ..148 P., D. * E 2%
American Ex ....113 Rio Grande W.... 16%
Canada Southern. 50 do pfd 43
Ches. ft Ohio 16% Rock Island 70%
Chicago & Alton.. 158 St. Paul ...77%
C. B. ft Q 79% do pfd 127%
Con. Gas 160 St. Paul _ 0 43%
C, C, C. ft St. L. 35 do pfd 123
C. Coar ft iron... . Term. C. ft 1 29
Del. ft Hud50n...126 T. ft O. C. pfd.... 73
Del., Lack, ft W. 161% U. S. Express 40
D. ft R. G. pfd.... 48 Wells-Fargo Ex.. 97
Erie 37% W. ft L. B 9%
•do pfd 19%! do pfd 85%
•Fort Wayne 160 I Minn, ft St. L.... 19
G. N. pfd 115 Col. F. ft 1 29%
••C. ft E. I. pfd.. »9%| do pfd 100
St Paul ft D 34 H. ft T. Cen 2%
Kan. ft Tex. pfd.. 26 Southern 8%
Louis, ft Nash.... 50% do pfd 80%
Louis, ft N. A.... 9% Tobacco 64
Mich. Central .... 95 do pfd 97
Mobile ft 0hi0.... 19 Telescope _I
Nash, ft Chart.... 68 Com. Co 160
U. P.. D. & G.... 3% Sugar pfd 103
•N. W. pfd 148 Cordage pfd ]_.
N. Y. ft N. 8.... 66 Leather pfd 440
Oregon Imp 1 Rubber _t%
Oregon Nay 16 do pfd ft
«Q. 8. L. ft U. N. 7% ■
"Bid. ••Offered.
B. E NEWPORT & SON,
INVESTMENT BANKER!.
Loan Money on Improved Property in 4s. Paul
and Minneapolis at
5 and 6 % "fla or Befor."
New Pioneer Press Bid* Reeve Balidla?,
ST.PaUI* MINNEAPOLIS
Note—Our mortgages are
not made payable in s^old.
HBSTBHCT3 OF TITLE
And Lists of Property OwoeU
by Any Individ..!-- Furni.hed.
THE ST. PAW.
TITL _ IHSURHN^ & TRUST G3,
Itogers £k Rogers
LIVE STOCKS C > 'I 711 ..MOV,
Tnlon Stock Yard. Sonth St. Panl. Mm .
C. L. HAAS COJIIMISSibN CO.
Livs Stock Co __.is<».a. r
S"nlon Moc. Yur.lx, --until St. Paul.
C. H.F. S^_l_f^T^s_JL
Vrmher i Scxf 'sorfe Stock Rxchan .3.
_enw_er , chlcag- Board of Trade.
P.o_k_. _.n . . ..a*-!. P. **▼.-». ana .-in. "
Potton. Private wires to Now York and Chi
cago. _• l Pioneer Preis Bldg, St Paul, Minn.
—ilcliael Doran. J urn*. . Oorau.
M. DORAN _! CO.
BANKERS AND BROKERS.
311 Jackson St.. St. Pan!. Minn. -
Doad List.
NEW YORK, May 9.—State bonds Inactive.
Railroad bonds firm. Govern_.ru bonds
steady.
U. S. new 4s. reg. 116% ID. & n. Q, 7s.._iuT"
do new 4s, c0up.117% do 4s m
do ss, reg 111. jErie 2ds
do ss, coup 112%iG..H._5.A.65. dfd.l'.
do 4s, reg l_r& do 7s 100
do 4s, coup 110 H. . T. Cent. 51.109
do 2s. Reg 92% *do 6s 100
•Pacific 6s, ■_....._>3*i M..X. & T. Ist 4s. 86%
Ala., Class A 10.% do 2d 4s 59
•do Class B I0f» Mut. Union 65... 11l
•do Class C ICO N. J. Cent. Q. ss. 119%
•do Currency ...100 N. P. lsts 116%
La. new cons. 45.. 97 do 2ds 113
•Missouri 6s 10 do 3ds 7:'%
•N. Carolina Is.. 125 •_. W. cons 138'
do _ 104 de S. F. deb. 55.19.
•S. C. Non-Fund. 1 R. G. W. lsts... 76%
Term. new Cs 85 St. P. con.. 75....130%
do new ss, did.loß do C. __ P.W.55.114 "
•do old 6- 60 St.L. & I.M. G.6s. 78%^
Va. Centuries .... 61% St.L. & S.F. G.65.11_ _
do dfd 6 Tex. Pac. lsts 89
Atchison 4s 79% do 2d» 22%
do second A... 41% *V. P. lsts, '98...113'
♦Can. Se. 2ds __V_ West Shore 45... H.
L. A N 43 JO. R. & N. Lstß..Uo
•Cent. P. lsts. '95.102 |
•Bld~
..err York Ml nine Stocks.
Bulwer $0 :. Mexican 70
Cholor 2 00 Ontario $13 50
Crown Point 60 Ophlr 175
Con. Ca!. & Va.. 270 Plymouth 2 00
Dead wood 100 *do pfd 600
Gould & Curry . 75! Sierra Nevada ..100
Hale & Norcrose. 5 2;",'Standard 1 70
Home-take .. .. 2 65| Union Con SJ
Iron Silver 201 Yellow Jacket .. 60
•Offered.
New York Money.
NEW YORK, M.y 9.-Money on call easy
at 3 per cent; last loan closed at 8. Prime
mercantile paper, 44r5%. Sterling .< hango
firm, with actual business in bankers' bills,
$4._!%ei4._t for demand, and H.87%©_88 for
sixty days. Posted rates, JI.SS' *. 4.59, and
. I.SSV_ 1- -1-90. Commercial bills, $1..7. Bar
silver, 67% c.
Chlcugrn .iosey.
CHICAGO, May 9.—Money easier; on call t
at 6 per cent; on time. Val per Cent
ing posted rates, $4.90 on demand, $4.*
sixty days.
Movement of Specie.
NEW YORK, May 9. -The following are the
special Imports for the week: Gold, .
silver, $07,337. The exports of specie foj
the week amount to $5,91;.,207 In gold ana
$958,745 In silver.
Bunk Clrarlnw .
NEW YORK, May 9.—Clearings, $94,354,
--440; balance., $6,622,046.
CHICAGO, May 9.—Clearings, $13,757,800.
Trens.ry Statement.
NEW YORK, May 9.—The weekly banU fc
statement shows the following changes: Re
serve, decrease, $2,701,150; loans, Increase,
$$,383,200; specie. Increase, $1—.900; legal ten
ders, decrease, $2.5:.5.200; deposits. lu>urease,
$11,400; circulation, decrease, $19,900.
The banks now bold $20,243,125 In excasa of
the requirement* of the 23 per cent rule.
Call •■ Banks.
WASHINGTON, May 9.—Comptroller of the
Currency Eckels has mado a call on the na- ■■
tional banks for .. report ef their eondlli
nt the close of business Thursday, May 7.
■_»-_-_ __a_a«__._
NEW YORK. May 9.-Evening Post's Lon
don financial cablegram: The s_.k markets
were quiet, but steady today. Americana
were better today, notwlthsund'ng the gold
shipments.
LIVE STOCK.
.-iict bnt Steady mt South St. Panl
Yards.
Receipts—Hop-., l.s_.; cattle. 50.
HOGS—5c lower; heavy hogs sold at $ !
3.10; butchers, $3.10fi3.20; ll K ht. $3._B@i
CATTLE—Quiet, but steady; good demand
for fat stuff and handy steers at s.rocg
prices.
Representative Rales—
No. Wt. Prlce|Ne. Wt. Prl.o
3 heifers ... 843 $2 7511 steer 970 $3 23
1 steer ..... 820 3 23 1 heifer .... 730 2 13
1 heifer ....1.130 315 1 stocker .. 790 3 00
2 oxen 1,170 2 155 stockers .. 602 3 00
1 bull 670 2 40 3 stockers .. 726 3 23
1 bull 740 2 30 1 bull 1,020 2 00
Ifcrr Brighton*
Cattle market steady; fair demand. Sa.r«r
No. Ay. Pri,...
19 steers I,O'JO $3 2. „
1 cows &r,o 375
17 cows 1,020 280
9 heifers >>30 800
HOGS—Steady for light hogs; others weak.
Sales:
No. Ay. PrVe.
21 2-> $3 25
37 210 3 30
19 2'>o 335
SHEEP—Strong; good demand. Sales:
No. Ay. Price.
|27 lambs ffl $4 00
63 mutton- 98 300 "
Bllnnesota Transfer.
CATTLE— Market lata In opening. Three
I loada of mixed butcher cattle on sale. Pr
! steady with yesterday.
HOGS—Very few offered. Prices steady.
Bulk sod at $3.40.
SHEEP—Quiet at unchanged prices.
HORSES—Prices firm. Demand practical
ly confined to general purpose horacs, <#-ivers
and 1,200 to 1.300-lb chunks for city uses. ■
Receipts are quite large and cf good quality
generally.
Chicago.
CHICAGO, May 9.—Cattle sold at $4. Hoga
—Choice medium. $_—; prims, assor'ed
light, $3.60. Sheep—s2.so©-SO: $3.75©4.75 for
j lambs; spring lambs, $:_75_.7.65 per 100 lbs.
I Receipts—Cattle, 300; hogs, 20,000: iheeD '
3,000. v
Bflnaeai—>iis tiers* Market.
May 9.—Barrett & Zimmerman*!* Report:
Horses—The volume of receip-.s during ths
week is fully u_ to the average. The bulk
of the arrlv. s has beer, farm atock and gen-
I eral purpose horses; a large supply of al)
classes ls on hand with some extra fine drlr
j ere, standard-bred pacers and trotters among
j the offerings. Some fine brewery hors_3 .era
1 among tj>3 receipts of tho l__t few days.
I There ls a steady advance in prices all along
i the lino.
Today's Representative Sales—
Ns. .L Prlca.
1 pair team horeas. 6 yrt. sound,
extra 3,000 $260 00
1 pair fßfm mares, 5 yrs, Bervloe
ao'-_d 2.600 140 00
1 pair driving horses, _ and 6 yrs. .
sound, extra 2.800 20C <#
1 bay horse, 6 yrs, servle. sous 4. .1..C. 60 fXX
1 black torse. 6 via. set vice-sound. 1.000 «Q 00
E.f-hty heai. horses, prices 1 uglng frooi
|20 te $180 a ___L