COMMERCIAL & SHIP PIN G.
I UNITED PHESS ASSOCIATION. I London. 11th July. Price 3 are firmer, and for all sorts of good ivool there is much competition. A cargo of Victorian wheat Bold at 32s 6d, and of Adelaide at 32s 9d. Stdxey, 12th July. Arrived — Wairarapa, from New Zealand. (Received July 13, 11.40 a.m.) Sydney. This Day. Wheat— Chick, 3s 3d to 3s 6d ; milling, 4s 8d to 4s 95. Oats, market cleared — Short feeding, 2a 7d : bright feeding, 2s 8d ; seed, 2s lOd. Maize, 2s 4d to 2s lid. BarleyCape and New Zealand, 3a 6d to 3a 9d ; English, dull, 4s to 4s 2d. Peas. Blue Prussian, 4s. Bran, Is Id. Pollard, 1r 4d. Potatoes —New Zealand, £2 5s to £2 10s, market improving ; Circular Heads, £3 10s. Onions, £3 10s. Butter — Local dairy made. Is 5d to Is 6d ; factory, Is 7d to Is Bd, with good demand. ' Cheese, 5d to 6d. Bacon, New Zealand, 6d to to 7d. Melbouene, This Day. Wheat is quiet at 33 lid. Flour — Stone makes, £8 10s to .£8 15s ; roller brands, £9 to £9 15. Oats— Algerian, 2s 2d; stout, 2s 3id. Adelaide, This Day. Wheat, 4a Id. Flour, roller brands, JE9 15s to £10 2s 6d. Oats, 3s 3d to 3s 4d. Barley— Cape, 3s 6d to 3b 9d ; English malting, 4s 3d to 5s 3d. Bran, Is. Pollard, Is. (Receirad July 13, 12.30 a.m.) Melbouene, This Day. Sailed, yesterday — Talune, for New Zealand. Arrived — Vision, from ICaipira ; Frank Guy, from Thames. Newcastle, This Dat. Sailed— Bio, for Napier.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP18920713.2.26
Bibliographic details
Evening Post, Volume XLIV, Issue 11, 13 July 1892, Page 2
Word Count
260COMMERCIAL & SHIPPING. Evening Post, Volume XLIV, Issue 11, 13 July 1892, 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.