COMMERCIAL.
("By Cable") London, August 30. Three j)fr r»°nt lm.ve fallen one-qu-vfer, nnd nre quoted to-day al 99£. \>nr Zenlnnd securities am unchanged at thp following quotations : —Five per cent in.4olom. 104; five per cent 1889 loan, in.*-; four and a half per cent 1879-1904 loan, 99*. dplaide wheat, ex-warehouse, remains at 59s and New Zealand wheat, ex-ship, at 58s. Adelaide flour, ex-warehouse, is quoted at 425. The wheat market is firm. Australian tallows continue firm at last quotations, best beef 365, and best mutton 38s.
■a Is a t> 8 aT3 i'3 a Name of Company, 1 Buyers. Sellen.| £ s d 10 0 f 3 10 0 2 0 0 banks: Vew Zealand National "olonial INSURANCB: New Zealand *nuth British National ■"nndnrd nni.-<n lolnn'al j MiscRiiriANBors: "Jap'ei- Oa 1 ? bonier Oa«. new issua v.Z. <ovdenfc .7,. ehipMnir "nt.innal Mnrtgaee ' Z. r *. and Mercantile 1 .Z. Drue On vfnef/ifil Wnnllen F-ict'y "'ant.erhnrv Tram Co. "*o!onial fnveatment 23 15 0 4 0 0 2 6 0 e s d 24 0 0 4 5 0 2 6 0 15 8 6 2 0 n '> 0 r n in i 0 15 r 15. 0 0 !0 < 1B i in 2" 0 10 10 4 0 0 5 0 0 1 11 6 0 15 0 12 6 0 12 6 4 2 6 3 5 0 1 12 9 o 15 6 13 6 n 13 0 1(1 0 f i n r 0 2 <■ lo <• ' 1 0 ' 2 10 r 1 0 f 3 10 P 5 0 i 1 0 '■ -tIf 10 10 If. '0 10 8 7 13 0 0 1 5 0 0 3 fi 6 10 0 18 0 5 19 0 12 0 4 0 0 5 15 0 116 13 10 0 16 0 0 3 10 5 12 6 1 9 (i 6 5 0 13 6 4 5 0 6 0 0 13 0 I I I Brooking i DnBSii Sharebri rokers. Napier, 1st September, 1881.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/DTN18810901.2.4
Bibliographic details
Daily Telegraph (Napier), Issue 3175, 1 September 1881, Page 2
Word Count
334COMMERCIAL. Daily Telegraph (Napier), Issue 3175, 1 September 1881, Page 2
Using This Item
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.