SHIPPING AND COMMERCIAL.
(per press association.) Sydney, March 11. Arrived—Clansman, from Auckland. Wheat, milling sorts, 3s lOd. Oats, bright feeding sorts, Is 9d to 2s. Maize, old crop, 3s 5d to 3s 6d. Bran, Bd. Pollard, 9d. Potatoes, L2 15s to L 3. Onions, L3ssto L 3 10s. Butter, dairy made, 5d to Gd ; factory made, 7d to Sd. Cheese, loaf, sd. Bacon, machine made, 5d to 6d ; hand made, GAd to Sd. Hams, New Zealand, lid to Is. Wool is firmer. Good greasy fetches up to Bjd ; injured combings, Is 4jd. Melbourne, March 11. Wheat, 3s Id to 3s 9d. Flour, stone made, L 7 10s to L 8 ; roller made, L 8 10s. Market has an upward tendency. Oats— Thin whites, 2s 2d ; Danish, 2s 6d ; stout, 2s 9d to 2s lOd. Barley—Feeding sorts, Is 8d to Is lOd ; malting, 2s 8d to 2s 10d: bran, 9|-d to lOd : peas, 2s 3d. Sailed —Rotomahana, for Bluff ; Killarney, for Kaipara. Arrived—Othello, from Bluff ; Peerless, from Kaipara. Adelaide, March 11. Prime wheat, 3s 10d, firm. Flour — Stone made, L 7 10s to L 8 ; roller made, from L 8 ss. Oats, 3s Id to 3s 2d, duty paid. Barley, malting sorts, 3s to 3s 9d ; bran, lid ; pollard, lid. Hobart, March 11.
The R.M.S. Coptic, from London via the Cape, arrived at 5 p.m. yesterday, and continued her voyage to Wellington at 6 this morning. She brings 19 passengers for Australia, and 44 for New Zealand.
Newcastle, March 11. Arrived —Gazelle, from Bluff.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZMAIL18910313.2.74
Bibliographic details
New Zealand Mail, Issue 993, 13 March 1891, Page 19
Word Count
253SHIPPING AND COMMERCIAL. New Zealand Mail, Issue 993, 13 March 1891, Page 19
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.