Commercial News
I WELLINGTON MARKETS.
i Wellington, December 21. George Thomas and. Co. report pro duce prices as follows : — Values of al description of grain are greatly de pressed, and the holidays do not tenc towards improving either prices or de iriansr- business in leading lines ii practically at a standstill, ' and w< therefore recapitulate "Tast ' week'i quotations. Oate command from 2i 2d to 2s 3d per bushel; oat shea chaff, £5; oatmeal, ill lOs to £12 roller flour, £9 58"; stone do, £8 5s wheatmeal, £$'ss; bran, £3 ss; pol lard, £3 10s, 'Whole fowls' wheat, 3 ld ; broken do, 2s 6d ; maize, 3s 6d feed barley, 3s 9d ; pearl do, £18 10s peas, 4s; split do, £15; beans, 3 lOd old potatoes are uninquired for newyround samples, £3 10s ; meado** hay, £3 15s; hams and bacon arei brish demand at-7£d all round; bet cheese, sd ; eggs, IOd ; butter 7c The demand for poultTy has been ver great, and turkeys have commends 7s 6d to 8s ; fowls' 2s 6d to 3s; gees< "*sd 6& to 6s ; ducks, 4s per pair. Goo price have been realised for frui ■especially that for Christmas requir* ments. • A* large shipment of bananai over 4000 bunches, came , to han yesterday, and sold from ls 3d to I l'«sd per bunch, according to conditioi **■■___ j' i - Mr S. J- Thompson, the -popular pn priator^rf *be : Red House, has opened i lm« Spring "consignment of Goods, inspe Lon ofwWch he ihhtfß. !<■*" .»
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/FS18891231.2.24
Bibliographic details
Feilding Star, Volume XI, Issue 8, 31 December 1889, Page 3
Word Count
245Commercial News Feilding Star, Volume XI, Issue 8, 31 December 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.
Log in