COMMERCIAL.
AUCTIONEERS’ REPORT. TIMA.BTT. Messrs W. Collins and Co. report a good attendance at their corn exchange and auction, held by them on Saturday. The entries of wheat, oats, barley, potatoes, onions, bacon, and cheese were numerous. Every line was sold at the following prices, which, taken all round, must be deemed satisfactory :— : Broken seconds wheat Is 9d, Is Bd, Is 7d, and a very iuferior lot Is 4d per bushel, sacks extra; 100 sacks seconds oats —20 at 4s 6d, 80 at 4s 3d; feed barley (smutty) Is 3d per bushel; potatoes, 51s per ton. Onions were in plentiful supply, and several tons were sold at id to Id per lb ; cheese, 3Jd to 4d per lb ; bacon, to G^d; pigs, 10s each.
ENGLISH MAKKEJL'S. London, April 25. New Zealand hemp, good to medium quality, is quoted at £22 15a to £2B. Kauri gum, fine pale, averages £6. Bar silver has advanced to 3s lid per oz. The frozen mutton by the steamer Star of Victoria from New Zealand has arrived in good condition. Her shipment of beef has been stored, though the market is rising. New Zealand hind quarters are quoted at 5d per lb. April 26. At the wool sales to-day crossbreds and best greasy merinos were slightly in buyers’ favour, and all other sorts were from l-|d to 2d below the prices realised at the February sales.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/TEML18900429.2.21
Bibliographic details
Ngā taipitopito pukapuka
Temuka Leader, Issue 2039, 29 April 1890, Page 4
Word count
Tapeke kupu
231COMMERCIAL. Temuka Leader, Issue 2039, 29 April 1890, 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