HIGH COMMISSIONER'S MARKET REPORT
Iho Department of Agriculture, Industries,, and Commerce lias received the following cablegram, dated London, October 20, from the High Commissioner for ■New. Zealand. (Note: Quotations, unless otherwise specified, are average market prices oil spot.):— Meat.—Home-killed mutton and beef are in fair supply. AH descriptions of frozen meat are very scarce. New Zealand mutton, per lb„ Sjd.; cwo mutton. B}d.; Argentine mutton,. 111b.; New Zealand lamb, lfld.; Argentine lamb. tljd.; Patagonian, l(kl.; Argentine beef is in fair supply; chillcd hinds, lljd.; fores, SJcl. Butter.—No official quotations with (ho exception of Paris, 2305. to 2355.; Irish creamery, 2245.; New Zealand, Australian, and Argentine, uo supplies available. .Danish, no supplies available Tooley Street market. Small sales have taken placo provincial. markets as high as 4505. . Cheese.—Market remains as last reported. New Zealand, States flats, t-nd Australian at Government price; English cbeddar, 1375. Hemp.—Manila and New Zealand tuarkets show no change. quiet but'firm;'a modcrate business has been done. No. i Manitoba Northern, 745.; No. 1 White Canadian; 71s. 6d.; Australian, S2s. Oats.—Market firm with improved demand. Canadian, 635. 6d.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/DOM19171024.2.67.2
Bibliographic details
Ngā taipitopito pukapuka
Dominion, Volume 11, Issue 25, 24 October 1917, Page 8
Word count
Tapeke kupu
179HIGH COMMISSIONER'S MARKET REPORT Dominion, Volume 11, Issue 25, 24 October 1917, Page 8
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.