GUTTER MARKET FIRM
CHEESE STEADY [ Australian Press Assn.—United Service. ] Received Sept. 14, 5.5 p.m. LONDON, Sept. 14. Butter is firm. Danish 200 s, choicest salted New Zealand 182 s to 184 s, exceptionally 186 s; Australian 168 s to 1745; unsalted Now Zealand 186 s to 190 s; Australian 178 s to 182 s. Cheese is steady. New Zealand white
113 s to 114 d, coloured Ills to 112 s; Australian 109 s to 110 s. Agents’ Reports The New Zealand Loan and Mercantile Agency Company Limited have received the following cable from their London office dated September 12: “N.Z. choicest salted butter 184 s to 186 s. Market firm. Cheese, white 114 s. Market firm. Cheese, coloured 112 s, Market slow. ’ ’
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Bibliographic details
Wanganui Chronicle, Volume 71, Issue 219, 15 September 1928, Page 9
Word Count
122GUTTER MARKET FIRM Wanganui Chronicle, Volume 71, Issue 219, 15 September 1928, Page 9
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