COMMERCIAL & SHIPPING.
[ UNITED rRBSS ASSOCIATION. I London, 22nd August. Wheat has fallen 6d per quarter. (Received August 24, 11.15 a.m.) Sydney. This Day. Wheat, chick, 3s 6d ; New Zealand is dull at 4s 4d to 4s 6d ; local, nominal, 4s lOd to 4s lid. Flour, New Zealand, £9 to £9 10s. Oats, feeding. 2s lOd ; seed, 3s, market better supplied. Maize, 3s 9d. Barley, 3s 6d to 3s 8d ; English, nominal, 4s 2d to 4s 6d. Bran, Is; New Zealand, lid to lljd. Pollard, ll£d. Potatoes, New Zealand, £2 2s 6d to £2 5s ; Circular Heads, £3 10s to £3 12s 6d. Onions, -£3 ss. Butter, New Zealand factory-made, Is 3d to Is sd ; dairymade, Is ; the locally-manufactured article is scarce; factory-made, Is 5d to la 6d-dairy-made, Is 3d to Is 4d. Cheese, sd.' Bacon, New Zealand cured, new, Bd. Melbourne, Thie Day. Wheat is in fair demand at 4s OJd. Flour stone makes, -£8 10s to £8 12s 6d ; roller brands, £9 10s. Oats, Algerian, 2s Hd • stout, 2s 3id. ' Sailed, yesterday — Tarawera, for New Zealand. Arrived — Vivid, from Greymouth. Adelaide, This Day. Wheat is firm at4s3d. Floor, roller brands 17s 6d to jEIO 2s 6d. Oats, 3s 4d to 3s sd. Bran and pollard, 11yd. fsPBCiALj London, 22nd August. Shipping journals are exercised about the low rates of freight between England and America, whioh have dropped to a point never reached before. They attribute it to the enormous excess of tonnage above the demand.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP18920824.2.20
Bibliographic details
Evening Post, Volume XLIV, Issue 47, 24 August 1892, Page 2
Word Count
246COMMERCIAL & SHIPPING. Evening Post, Volume XLIV, Issue 47, 24 August 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.
Log in