WHOLESALE PRICES CURRENT.
Butter, fresh, 1b per lb . . -. Do. salt, (Canterbury) lOd • ' ! - Cheese (English), Is per lb . Do. (Colonial), 6d to 9d per lbc:. Do. (Provincial), 5d to 8d per lb , Bacon (Provincial), 7d to 8d pep lb • Bams (imported), Is 4d tola Bddo : Do (Provincial) 9d do ■ Potatoes Provincial, £4 10b per ton Eggs, Is 9d per dozen Oats, from 2s 3d to 2s 4d per bushel Wheat 4s to 4s 6d do Barley,' 3s 6d to 4s do Flour (town made),£l2 10s per ton .. ; Do. (Otago); £12 10s do f '1 Do. (Adelaide)! £17 do : ' Oatmeal (town made) £18 do -.-; ■■:-■ y Bran, Is 4d per bushel . ; Pollarcl, Is 4d do " : OatenHay,£4 per ton - , : Chaff,; £4 10s do . n . , /. ; , .: .. Straw, £3 * ' ' . " :, - : . I; EETAIL:'; ' : - v ■'■—•• ' ' Fresh butter/lB 3d'perH> : . .' v • Butter (potted), Is do , Cheese (EngUsh), Is 6d dp • : ..- Do (Provincial), Is do , -"-.,. Bacon fProvnicial), lOdto Is pet lb . Hams (Provincial) 1% per lb ' Potatoes, 6s per cwt - '■> - - Onions, 4d per lb,' scarce >:} :'r~ • Maize, none • ■ '. > .-, :•'.'.- '■ Oats, 2s 9d per bushel ... .... ,-<-;,. ," ,'..,.. . Eggs.^speipdozepi''/. '--' . ". \ " . ' ' Fowls, 3s 6d to 4s per pair ' ' • '•;■ ; } ■ Ducks, 4s do . ' : ;i '•' -■ -■•"'■• :: h :;; .j- --. Beef, 4d to 6d per lb: ::•.-: l^w Mutton, 4d ; to 6d do; ."■;-.•- y-;= - ; ; , Milk, 6d per quart ; ...':. „ Bread, 'Bd per 41b loaf .' ; '
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ST18700517.2.16
Bibliographic details
Southland Times, Issue 1252, 17 May 1870, Page 4
Word Count
206WHOLESALE PRICES CURRENT. Southland Times, Issue 1252, 17 May 1870, 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.
Log in