COMMERCIAL & FINANCIAL.
[press association.] (Received January 5, 9.30 a.m.) LONDON, 4th January. The Antwerp wool sales will bo held on the 9th and 10th instant. Fivo thousand bales have been catalogued, of whioh only 20 bales are from Australia. NAPIER, 4th January. Messrs. Nelson Bros., Tomoana, havo received the following cable from the Colonial Consignment and Distributing Company, London: — "The frozen meat market is very depressed, with a fall in the value of Dunodin and North Island mutton. Quotations are — Best Cantorbury, 3£d ; Dunedin nnd Southland, 2^d ; Napier and North Island, 2£d. Lamb, first quality, 4£d ; second, 4&d." The New Zealand Loan and Mercantile Agency Company (Limited) has received the following cablegram from its London office, dated 3rd January: — Tallow is ready of sale. New Zealand fine mutton is worth 28s 3d per cwt ; New Zealand good beef, 26s 9d per cwt. Wheat market is steady. New Zealand average is worth 28s per 4961b; New Zealand long-berried, 29s per 4961b. Oats-^-Market quiet. Now Zealand fine aye worth 23s per 8 bushels in granary ; New Zealand ordinary, 21s 6d ; New Zealand duns, 18s 6d. MuttonMarket quiet. Canterbury mutton ia worth 3id per lb ; Otago, 2Jd per lb ; Wellington, 3d per lb. Beef. — New Zealand — There is a good demand. Arrivals of American beef are light. New Zealand forequarters are worth 3id per lb; New Zealand hindquarters, 3|d per lb.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19000105.2.11
Bibliographic details
Evening Post, Volume LIX, Issue 4, 5 January 1900, Page 4
Word Count
228COMMERCIAL & FINANCIAL. Evening Post, Volume LIX, Issue 4, 5 January 1900, Page 4
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.