DUNEDIN MARKETS.
WHOLESALE PRODUCE REPORTS.
Mr J. Fleming, Princes street south, reports under date the 4th inst. : —
Wheat per bushel. 1 per ton Best milling ... 3/6 I Barley dust ... 80/0 Medium do .. 3/4 [ Oaten hay 60/0 Fowls' ... 3/0-3/3 I Oatmeal, in 25's 260 A0 Milling oats - ... 2/7 ! Oaten chaff 80/0-90,0 Feed oats ... 2/5 Ryegrass hay 47(6-55/0 Malt barley 3/0-3/6 < Straw 30/0 Feed barley 2/0-2/tf Peaii barley . 220/0 Cape barley ..-. 3/0 Unioiib ..- 77-cwt Maize ... ... 3/3 per lb per ton. Rolled bacon ... 7a Hour, in 200's ... J65/0 ' Side bacon , ... 7£d Flour, in 50's ... IJS/U' Smoked hams .. 8d Pollard S5/0 , Che.;,e 51 Bran ... 70/0 <.'oo<i butter, nd to 1 BJ,aceordiustoauality Potaloe 1 -.— Northern uew kidneys are coming to hand. Sales, €fe to 6js per ton. Peninsula kkrey potatoes, 65s per ton. Potatoes are more pknifulthis week. There are itocks in hand that will not keep. FARM AND DAIRY PRODUCB. Mtssrs livine and Stevenson, Georee street, report paying for produce during the week ending 'the 4 h inst. as follows :— Bacon (roll), 6}d p. lb Fresh butter, 9d to Ham, 7Jd p. lb 10.1 per lb Fresh eggs, 9d dcz Salt butter, not buyiug Fresh butter, good ordinary (iv lib and lib prints), 7d to 8d per lb. Pigs, 1201b to 1701b, .# I perlb. Dncks, 3s- to SVpair. "Geese, 4s to OS. Turkeys, 4i<l per lb.' Fowls: Notbuying. "
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/OW19020205.2.58
Bibliographic details
Otago Witness, Issue 2499, 5 February 1902, Page 19
Word Count
224DUNEDIN MARKETS. Otago Witness, Issue 2499, 5 February 1902, 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.
Log in