CORN EXCHANGE.
Thf l following is the report for the week eliding Friday, December 2nd: —
The piist week has been but a repetition of the previous one. Business in the grain trade is almost at n yhitxlstill The weather continues very dry, and farmers are beginning to complain.
Wheat.—Good sound milling is worth from 4s 6d to 4s 9d per bushel f.0.b.; peoond quality, 4« to 4s 3d per bushel ; chickwheat, 3s to 3s 6d per bushel.
Oats—Values appear to have experienced a slight relnpne (i.e.. from the prices ruling whci the spuit took place) ; jifood btout milling are woith from 2s to 2b Id f.o.k; feed quality from la 10« ito Is lid per bushel.
Bnrlty,—Little or no business is being transacted in this cereal. The malting B"fiß>n is now over ; the onlj buyers for !U'<iod iiuiliing nre the shippers ; samples <d' the foreuoing range from 2s 9d to 3s ; i'ewd, 2s to 2s 3d per bushel.
Potatoes. —The season ia now so far iidvaiic-cd + hat old potftloes nre not mrch wnnted, new ones now beginning to take their places. Piicts from 25-s l« 27s Gd, Nfifks iiicltided.
Clieese and Butter.—Tho former is in good demand, particularly (hat from the fnvori-e dairies, and readily saleable at from 4d to per lh ; the latter is plentiful at si-l to Gd per lb.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/AMBPA18811206.2.4.2
Bibliographic details
Ngā taipitopito pukapuka
Akaroa Mail and Banks Peninsula Advertiser, Volume VI, Issue 563, 6 December 1881, Page 2
Word count
Tapeke kupu
222CORN EXCHANGE. Akaroa Mail and Banks Peninsula Advertiser, Volume VI, Issue 563, 6 December 1881, Page 2
Using this item
Te whakamahi i tēnei tūemi
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.
Log in