WHLOSESALE PRICES CURRENT.
Butter; fresh, la:3d.per^lb, scarce : Do. Salt, Is . Cheese (English), Is 3d per lb Do. (Colonial), 6d to 9d per lb ; Do. (Provincial), 5d to Bdper b Bacon (Provincial), 7d to 9d per lb Hams (Provincial) 9d to lOd do Potatoes^Provincial, £4 per ton ■ Eggs, It to Is 3d per dozen : - Oats, from 2s 4(1 to 2a 6d per bushel , Wheat, 4s to 4s 6d do : Barley, 3s 6d t0,45,d0.. Flour (town made) ,£l2 10s per ton Do. (Otago), £1210s do , Do.^(Aiielaide),£l7 do < ' > Oatmeal (town made) £17 do Bran, It 4d per bushel , • ■■ . Pollard;is4d^o ..;.,;.. Oaten Hay, £4 per ton' ' : CfaaflV£4lQßdo •" : " i • Sferaw,£3 :■■ -' • ■ '' ■ :V ■■■ "■"-"' ' •■' ! .-• -, •..;. . . v RETAIL:. ■- ':'..;:. !.■: Fresh butter, Is 6d per lb Butter (potted). Is 3d.do , Cheese (EngUsh), Is 6d do ' t \ Dp (Provincial^ la^ do • '.. ' Bacon (Provincial), 9d to It per lb'» ■" Hams (Provincial) It per lb : J -,i ■. 1 . Potatoes, 6s per cwt ■: . ; i; ,j ' Onions, 6d: per lb ■;. ._ ; ,v ,-,r..:. Maize, none ';'.'"% '.'"'} .' ■ :'...'' ' • Oats, 3s perbußhel- " '■'■'' , ' Eggs, Is 3d per dozen : ' <! - Fowla, 3a 6d to4sper pair '.'. :: :■■:. Ducks, 4s do :..■ ; r ' T , .' , Beef,,4d to 6d per lb. ... - " Mutton, 4d to 6d do ' f 1- . 'Milk',:6dper(inart'' , ■ / ;■ Bread; 8d per 41b loaf
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/ST18700826.2.22
Bibliographic details
Ngā taipitopito pukapuka
Southland Times, Issue 1298, 26 August 1870, Page 4
Word count
Tapeke kupu
192WHLOSESALE PRICES CURRENT. Southland Times, Issue 1298, 26 August 1870, Page 4
Using this item
Te whakamahi i tēnei tūemi
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