COMMERCIAL.
HIGH COMMISSIONER'S REPORT/ The Department of Agriculture, Industries, and Commerce has received the following cablegram, dated London June 8: Meat.—Conditions are unchanged. Supplies consist of 85 per cent imported. Butter—Market and prices are without change. Cheese—Demand is in excess of supply English, small supplies coming forward. DAIRY PRODUCE, ETC. RETAIL PRICES, NEW PLYMOUTH.
8utter Creamery (pats) Registered dairy separate. .... Eggs Honey ; . - Lard '. HjiD9 ■ ■ . iRashers bacon — Rashers ham ; . —. — Milk (quart) 8. d. 1 2 ' 1 3 2 0 • -» 1 O 1 3 j l c *■-->« 5 FRUIT. T Oranges, Californian Bananas . r . Apsles „.... Cooking apples Lemons, Californian ...... Pears Pineapples ,.„ £ Mandcrinea .. w;-w . v , Guava ...- c-i-r 3d to 4d 3d or 3/6 case i.. 1/6 to 2/6 ..-.. 2s doz. .}.. 4d to Cd VEGETABLES. Cabbage 3d and 4d eaob Carrots 2d Tier bunch Parsnips .... " Potacous ; . Slbs for Is Beetroot -•-.-..-Kvi.i.M...,.. 2d Turnips , 2d Vegetable Marrows .m-x-v. . 4d aaid Cd Pumpkin ... id lb. Onions • v........ 81bs fox 1/Cauliflower ..«>■_ ...... 6d to Is FLOUR. 200 100 . ... 50 . 25 . r--. 34 6 18 0 ........ 9 3 ...... 4 10 BUYING PRICES. Butter — Creamery (pate) Registered Dairy Separator Eggs ... Fungus . 1 1 . IQd to 1/- ... 1 9 4d
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/TDN19180614.2.5
Bibliographic details
Ngā taipitopito pukapuka
Taranaki Daily News, 14 June 1918, Page 2
Word count
Tapeke kupu
189COMMERCIAL. Taranaki Daily News, 14 June 1918, Page 2
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Taranaki Daily News. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in