Commercial News
WELLINGTON MARKETS. .. . W Ellington, October 19. George Thomas and Co. report produce "prices as follows : — Trade generally is 'exceeding quiet there being quite a; lull in the produce market. Oats remain as last quoted, with no tendency to chauge. The demand for flour is slack, consumers anticipating a further slight decline. All feeding grain is neglected. A movement is still noticeable m old potatoes, but the inquiry is not of 5 " a local nature, spriiigingfrom the Australian markets; it is however, a risky experiment dabbling too largely in this line for shipment at such : a late part of the season. We quote — Oats, 2/d to 2/6 ; oatmeal, £13 10/ ; oaten sheaf chaff, £5; straw do, £3; flour, £8 10/- to £9 15/; fowls' wheat, 3/- to 3/6; bran, £3 10/- ; pollard,' £3 15/- ; maize, 3/- to 3/6 ; feed barley, 3/- ; pearl do, £-19 f.lO/- ; blue peas, 4/-; split, peas, £15; old potatoes, £3 15/---to £5, according to quality ; hams and bacon, 7£d ; cheese, 4£d to s £d ; honey, 4d ; salt butter, 6d ; fresh do, sdto6d; eggs, 8d; new potatoes, Id per lb; rhubarb, 4/- per dozen; asparagus, 12/- per dozen; island oranges, in bad order, 5/- to 9/- ; lemons, ,12/6 ; epepanuts, 7/6 ; onions, 3Jd to 4d for primest quality—shipments from fiydney, to arrive on Mohday, should reach a fair market. Poultry is fairly active — Fowls, 3/- - ducks, 4/- ; turkeys, 7/- ; geese, 6/; per pair,
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/FS18891022.2.15
Bibliographic details
Feilding Star, Volume XI, Issue 53, 22 October 1889, Page 3
Word Count
236Commercial News Feilding Star, Volume XI, Issue 53, 22 October 1889, Page 3
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.