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Report on Public Markets. 171



APPENDIX 0.
OUTLINE OF STUDY ADOPTED BY SUB
COMMITTEE AS ITS PLAN OF WORK.
MARKET PROBLEM OF BOSTON.
Part I. Boston's supply of perishable foods.
U. Present marketing facilities.
III. Important factors in public market discussion.
IV. Constructive suggestions.
V. Conclusions.
Part I. — Boston's Supply op Perishable Foods.
I. Sources:

1. Local sources:

Food animals.
Fish.
Farm products.
Market garden products.
Fruits.
Fancy products (hothouse, etc.).
2. Main sources:

Zonal production.
Large scale production.
Seasonal sources:
South.
Middle West.
Pacific Coast.
Railway problems and their importance.
Meat.
Poultry.
Fish.
Eggs.
Butter.
Milk.
Vegetables.
Fruits (deciduous).
Fruits (citrus).
Fruits (tropical).
Berries.
172 City Planning Board.
II. Organization of wholesale trade:

Meat: Packers, branches, agents, methods, butchers.
Poultry: Packers, farmers, commission houses, merchants.
Fish: Fish wharf, merchants.
Eggs: Packers, farmers, commission houses, dealers.
Butter: Packers, farmers, commission houses, dealers.
Vegetables: Southern, largenscale growers, cooperative associa-
tions, conmiission houses, jobbers, farmers, buyers, merchants,

auctions.
