COMMERCIAL.
Bay op Pusntt Times office, Ifriday evening,
THE TAURANGA MARKETS. ELOtTE MAEKETS £ b a Superfine Flour, silk Pressed, 50's 0 8 0 do <?o 100's 0 16 0 ■do • ' do 200's 16 0 do Southern sO& 0 6 0 do do 100's. 0 11 3 do do 200's 119 . Bran,, per bushel .... ..010 . : Sharps do . . \. . 0 2 3 Colonial Bread, per case .; ..160 Oatmeal, 25V- 0 5 4 5- ■;.;■--. do" 50's^ .. .. .. 0 9 6 Pearl -Barley..- .. ... ..004 . Java Bice ... ..004 Bread, per 21b loaf . . . . . . 0 03| .. ; S"ABM AND DAIBS PBODUCE. . ' s d— s d Butter,, fresh -per lb>. .. 0 0— 1 3 ""•"* do salt .. .. ..00 — 10 (Jheese .. .. ;. .. 0 8— 09 Effffs, per dozen .. 0 0 — 16 La£l,;perlb .. .. 0 8— 0 0 Bacon and Hams, Provincial 10 — 1 2 ; Jams .. .. .. ..0 8 — 0-9 Milk, per quart .. ..0 I\— 0 3 Fowls eaoh .. .. .. 1 0 — 2*o Duoks do .. ... 26 —30 Geese do .. ....46 —60 , Turkeysdo .. ..50 —70 , HAY AND COBN MAEKET. , -Maize per bushel .. . . 3 6— 5 0 Oats (new) do .. ..30 —36 ,Oats(old) do .. 00— 3 0 "Wheat, fowl .. .. ..40 — 46 .Gaten Hay, per owfc . . . . 6 0— 7 0 .>• Chaff' 8 :,. ..%% ... .. £6 a ton ... FJax, per ton^^ffr^^O^O" s"ss-?&- fi~ Or Taw do ... 10 0 o—l2 00" .Fungus, per l.b 0 0 4—ooo Kauri Gum.. ... 40 0 o—so 0 0 TIUBBB S d Ist class, per 100 superficial feet . . 16 0 2nd class, do do .. 11 6 T. and G-. do extra . . . . 2 6 Oropi Timber, Ist class . . . . 10 0 Oropi Timber, 2nd class . . 7 0
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/BOPT18850131.2.4
Bibliographic details
Bay of Plenty Times, Volume XIV, Issue 1795, 31 January 1885, Page 2
Word Count
255COMMERCIAL. Bay of Plenty Times, Volume XIV, Issue 1795, 31 January 1885, 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.