COMMERCIAL. CHRISTCHURCH CORN EXCHANGE.
The Corn Exchange report (per F» Denham, secretary), for week ending 8th October, 1892, is as follows : Wheat— A little enquiry during the week for whole fowl wheat, slightly sprung, and we regret we hare seen several very good lines passed in at 2a to 2s 2d, f.o.b. This is a fair index of what our damaged wheat is worth. The weather has seriously interiered with spring sowing, and if we get fine weather it will be some time before the land can be got at. A number of farmers who sowed early have had their lands flooded, tne seed rotted, and all their work to do over again. Barley— Nothing doing. Oats — Very little demand, and few offering, so sellers and buyers can square prices easier. Kyegrass— Heavy seed sells fairly well, but lighter sorts hard to place, though a late authority tells us " the popular idea that a first year's crop is not perennial is a pu e fiction. %> Wheat— Whole t sprouted, 2a to 2s 2d ; 6ound milling, 3s 4d. Barley— Feed, Is 9d to 2s 6d. Oats— Feed, Is 7d to Is 9d ; milling, Is lid to 2s. Potatoes -Farmers do not care to sell below 9s to 10s at stations. Peas, 2s 6d to 3s. Beans, 3s to 3s 3d. Ryegrass— Too much farmers' offering. Town-dressed, 3s to 3s 3d. Butter— Farmers', 8d to 9d ; factory, Is Cheese, 3d to 5dThe above are the prices paid to farmers, f.o.b., packages extra, potatoes excepted.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NOT18921008.2.6
Bibliographic details
North Otago Times, Volume XXXVI, Issue 7487, 8 October 1892, Page 2
Word Count
252COMMERCIAL. CHRISTCHURCH CORN EXCHANGE. North Otago Times, Volume XXXVI, Issue 7487, 8 October 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.