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LOCAL MARKETS. .

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LOCAL MARKETS. BRECON. h Wheat Imp bi«.10« Id to 0, 01. | Beef (per lb.) 7i t. Od •Jarlev 6s. Od. Os. Od. Mutton 70 0,1 °"l!i 4s. 4.1. «». Od. Veal 61 0 1" 0d. Os. Od. I Pork.. 7,1 a.a Grey Pea* Us. 0d. 0s. 0d. Lamb 7j yj Fresh huiter 13.1 to Od. 121. toUd. Skim Cheese 5d. to Ud. BlllSTOL.~ CORN EXCHANGE Per Quartar. Per Quarter. s. d. s. d s. tl. I. d Wheat, 56o70 o Rye 44 to 48 White ,2 0 to 74 o lleaus, New 42 <t to 48 Barley,Gi Hiding 32 o to 34 0 Old 0 o to 0 Malting 39 o to 42 o Peas, Hog.. 32 to 38 Oats, teed. 25 o to 26 o Boilers.. 42 0 to 4ft I'otutoe ..28 o to 30 a j Malt 62 .( 10 04 Flour, Fine per sack 28011>0. 58 tI to 59 .> Seconds 3 0 to 55 II Thirds 42 o to 44 « Pollard, per too 115 o to 120 o Br"" a to 105 o I PRICKS CURRKNT OF LEATHER d. d. d. d. Crop Hides, per lb. 1 ItolS Horse Butts per lb.. 9tolO* Foivigu Hiles .••• 11 £ Calf Skins, be«U. 26 28 1 Liul.i Forcigu Mid. 12 13 Calt Skiu*,common.. 13 22 Heavy ditto 13 14 Irish Skills 13 15 English iiutts 14 19 Welsh Skins. 11 24 Fore^n Butts 14 17 Ki|is, EuglisliifcWelsli 13 17 Best Saddlers' Hides 14 10 Foreign Kips, Peters Common ditto 13 15 burgh, in lyi Shaved ditto I t 16 Foreign KillS, Eas I Slioe ditt i t2 ).! tuelia 14 19 Common ditto 114- Small Seal Skins 17 19 Welsh ditto Hi 12^ Middling ditto 12 16 liest bull ditto 11^ 12^ Large ditto 12 14 Common ditto 11 11 £ Basils. 8 11 Horse do. (linglisli).. 12 Jr. OFFAL. •Velsh ditio 11 14 Foreign Bellies 7 g German ditto 13 16 Shoulders •••• & loA Spanish ditto 14 21 Dressing Hide Bellie* 8 8i SUaved do. without Shoulders., lo 10A butts,12s. to 16s.Od. each. CARDIFF. CARDIFF, Aug. 31—Average price of Corn at Cardiff market for the week ending Aug. 24, 1 K39;- £ s. d I X. a d Wheat, per imp. qr. 3 12 -3 | Beans 2 4 0 1 4 Peas.7 1 IS 0 0"lts •••• a 1 Hay, per ton 5 00 CARMARTBEN. Wheat, aver, per | Malt 9s Od to 0 0 „ ,l,lu 9 &ito'J 0 I Suit Butter, per 111 0 0 0 9 £ a',lcy 6 6 0 0 | Fre8h,ditto, 1 3 1 7 Cheese, ditto 0 4 0 9 COWRIUDGE. Wheal (imp.b.)lOs Od. —s Od. I Veal 1). 04. 01. Oll Barley 5s. 0d 0s 0,1 i» i- V. J m.u U ft 1 • 1 ork 0s. Od lis. Od cfcpeVuUd Hoi" Kr- O lf 0- Od m'u'Pefrmrlbi u*' "'i' 7'L c''ee«e(i«00s. Od..is. 7J Mutton (perlb.) 0s. /d. Cheese (com00!l. ed. 0„ oj ICI H Y-R '• d. g. d. d 1 a Fine Flour G 4to0 0 Beef norih n" n o Best Seconds .5 8 0 0 MuU^ 0 0 0 Butter,fresh, per lb 1 2 0 0 Lamb. 0 7 0 « Ditto, salt 0 11 0 I) Veal 0 0V u o Fowls, per couple 2 6 3 6 [\ fc 0 ,jl a » Duck., ditto 3 0 4 0 Cheese J Eggs, per hund. 6 0 0 p Bacon p^'r scor^.S 0 9 ti MONMOUTH. Wheat per qr. imp. 79«. 3d. | Be»ft» B«rley —s. 0a. 1 Oat* 0t. 0d. Uu

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