COMMERCIAL.
HOMEBUSH STOCK; MARKET. (Received September 12, 10.48 p.m.) SYDNEY, September 12 At Homebush sheep prices remainwi firm, crossbrods being scarce Wethers made 22s 6d, ewes 20s 3d' Cattle were dearer. Best bullocks £lO to .£ll 17a 6d, .good £9 ss, ibpst cows £7 10s to £8 10s, good £6 10s. Beef averaged 22s 6d per 100 lbs. AGENT-GENERAL'S ADVICE. WELLINGTON, September 12 The Department of Industries and Commerce has received the following cablegram from the Agent-General dated London, 10th : The mutton market is quiet, and prices are slightly weaker. Tho demand for lamb .is falling off but stocks are moderate. The ibeef m a rket is quiet. Average price to-day for hindquarters New Zealand beef is 3gd per lb, foroquarters 2-2 d per Lb. The butter market is steady. Averago puico of choicest New Zealand butter to-day js 98s per cwt. Danish 116b. Cheese.—ln go 0 d demand. Avera"« price of finest New Zealand cheese is 435, Canadian 44s Hemp.—Market firm, with better demand. Price of New . Zealand hemp, good fair Wellington grade, on spot, to-day, is £29 10s. Octo-ber-December shipments £29 par ton. Cocksfoot seed market is tjuiet, but holders are firm. Average price of blight clean New Zealand cocksfoot seed, weighing I7lbs per bushel, on spot to-day is 53s per cwt.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/TDN19040913.2.15.19
Bibliographic details
Ngā taipitopito pukapuka
Taranaki Daily News, Volume XLVI, Issue 213, 13 September 1904, Page 3
Word count
Tapeke kupu
214COMMERCIAL. Taranaki Daily News, Volume XLVI, Issue 213, 13 September 1904, Page 3
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