VEGETABLES, FRUIT, AND MEAT

Press, Volume LXXXV, Issue 25713, 27 January 1949, Page 6

VEGETABLES, FRUIT, AND MEAT

PRICES REMAIN FIRM Prices for most vegetables in Christchurch have remained firm on last week s figures. Jamaican oranges have been landed at Lyttelton, and are on sale in the shops, but no bananas have been received. Australian pineapples have been landed, and are selling at from 2s 6d to 3s 6d each. Hothouse cucumbers are coming in more freely, and the price has dropped from 2s 6d per lb to Is Cd and 2s per lb. Runner beans and french beans are on sale, but broad beans have finished. With the end of the season approaching, black currants have increased to 2s 6d per lb from Is to Is 3d. Red currants have finished. Retailers’ Prices Lemons, per lb, lid; oranges (Australian), per lb, 9d; Jamaican, 9d; apples, per lb, 6d to 8d; lettuce (each), 4d to lOd; radish (bunch), 4d; cauliflowers (each), 6d to 2s; rhubarb (bunch), 6d to Is; onions, per lb, 6d and sd; new potatoes, 4d and sd, or 31b for Is 3d; carrots, 4d lb: cabbage, spring, 4d to 8d each; spinach (bunch), 6d to 9d; hothouse cucumbers, per lb, Is 6d and 2s; hothouse tomatoes, local, from 2s to 2s 9d per lb; green peas, per lb, 6d to Is; white turnips (bunch), sd; spring onions (bunch). 4d; walnuts, per lb, 2s 2d; cherries, per lb. 2s 6d to 4s 6d; plums, 8d to Is per lb; raspberries, 2s 6d a punnet; peaches, lOd to Is 9d per lb; grapes, 7s per lb; black currants, 2s 6d per lb; marrows (each), from 9d to Is 6d; apricots, 9d to Is 6d per lb; runner beans, Is 6d per lb; french beans, Is 6d per lb. Retail Meat Prices Veal.—Fillet, first grade, lid per lb, second grade 9d per lb; loin, 9d, 7d; stewing, 6d, sd; soup meat, 4d, 3d; steak. Is, lOd; rump steak, Is 3d, Is; cutlets. Is, lOd; rolled. lOd, 8d; stuffed, lid, 9d. Beef.—Rump steak, first grade, Is 5d per lb, second grade Is 2d; fillet. Is 7d, Is 3£d; porterhouse steak (bone in), Is sd, Is 2d. bone out Is 9d, Is sd; tenderboy steak, Is Id, lOJd; thick flank or top rump steak. Is, lOd: chuck steak, 9Jd. 8d; blade or boiler steak, lid, 9d; sirloin. Is Id, lOJd: sirloin, rolled and boneless. Is 4d. Is Id: prime ribs, IOJd, B£d; prime ribs, rolled and boneless, Is lid, lid; chuck ribs, 7id, 6d: chuck ribs, rolled and boneless, 10id, BJd; back ribs, rolled and boneless, lid. 9d; wing ribs, bone in. is Id, and bone out, Is sd. Is 2d blade, rolled and boneless, lOd, 8d; topside, Is, 10d; gravy beef and Shin beqf, 7’, 2 d. 6<j; corned silverside, Is O’, id, lOd; rolled brisket, corned or otherwise, 9d. 7 Ad; brisket on the bone, 4id, 4d; flat ribbed, sid, 4id; legs and shins, whole. 4d 3id; halves, thick end, 4id, 4d; knuckle end* 4d. 3Jd; thin flanks, 3Ad, 3dk=. Mutton.—Legs, whole. Is Id, lOd; shank end up to 61b, Is 2d, llid; thick end, Is Id, 10id; middle fillet. Is 2d, Hid. Forequarters: whole, 7id, 6d; shank end, Bd. 6id; Spanish neck, 9d, 7id. Shoulders: whole. 9id, 8d: shank end, lOd, 8d; blade end, 10id. Bid; neck and breast, 7d, 6d: neck, best end, Bid, 7d; scrag fend, 7d, 6d. Loin: middle. Is Oid. 10d; rib end, 10id, Bid- chops, loin middle. Is 2id, Is; rib. Hid, 9id; shoulder, trimmed. Hid, 9id; leg or chump. Is 2d. H l , 2 d; Spanish neck, lOd, 8d; stewing. 9id, 9d; flaps, sid, 4Jd; flaps, whole. 2id, 3d; cutlets, french. Is 4id. Is lid; stuffed rolled, Is 2id, Is. (Prices for third grade mutton from Id to 2d below second grade schedule.) Pork.—Stuffed, Is 6d. Is 2Jd; rolled, Is sd, Is 2d: leg. Is 3d, Is; loin. Is 3d. Is; chons, loin, Is sd, Is 2d: foreloin, Is 2d, Hid; foreloin. Is Id, 10id; corned, hand, Hid. 9id: belly. Is lid, lid. Lamb.—Forequarters, Is, lOd; hindquarters, Is 2id, Hid; legs. Is sd. Is IJd; loin. Is sd, Is lid; loin, rib end. Is 3d, Is; chops, Is sd, Is lid; chops, crumbed. Is 6d, Is 2d.

Eggs Eggs.—Heavy grade. 3s a dozen; standard. 2s lOd: medium, 2s 9d; pullet, 2s Siad; duck, 2s lOd.