Produce Markets.
Messrs Laery aud Co., Wellington, report : — Sheep Skins : Large consignments have reached us during the week, which have all been cleared at prices well on a par with late quotations. We quote, best butcher's skins 4s to 4s 9d ; medium, 3s to 3s 9d; country crossbred skins medium to fine quality well-saved pelts, s|d (extra choice lines, full woolled, s?{d), £ to J woolled well-saved pelts 4fd to sd, fair to medium 3|d to 4£d, best country merinos full-woolled 4f d to s£d, ordinary to good 4d to 4£d per lb. Hides : Without alteration. Extra heavy ox hides well flayed 18s to 20s, plump heavy 16s to 17s 6d,. medium 10s to 14s, cow bides extra heavy 8s to 9s 6d, medium 7s to 7s 6d. Tallow : Market weak. We quote : Best rendered mutton in casks 16s to 17s. in tins 14s 6d to 15s, rough fat 11s to 12s per cwt. (Per Press Association.) Sydney, August 19. Wheat, chick, 3s 6d to 3s 8d ; milling, nominal. Flour, £10 ss ; Californian, £8 15s to £9. Oats, New Zealand, medium, 2s Id to 2s 2d ; prime feeding, 2s 3d. Maize, 2s. Barley— Cape, 2s 9d to 3s. Bran, quiet, 7:] d. Peas, Blue 4s 6d to 4s 9d. Potatoes— Plentiful, New Zealand Derwents, £3 5s to £3 10s; Circulars, prime, £4 to £ss. Onions, plentiful, Victorian, £8 10s to £9 ; New Zealand, £9 to £9 10s. Butter— Dairy, 9d to lOd ; factory, lOd to lid. Cheese — New Zealand prime, sd. Bacon, 4M to sd. _____ _____
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/FS18960820.2.12
Bibliographic details
Feilding Star, Volume XVIII, Issue 44, 20 August 1896, Page 2
Word Count
254Produce Markets. Feilding Star, Volume XVIII, Issue 44, 20 August 1896, 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.
Log in