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Maroknadoadd Cymreig, b. 1…

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Maroknadoadd Cymreig, b. 1 BANGOR, Friday, 12 o'tlock MEAT, BUTTER, and EGGfcv—Freeh butter, 1J2 to X/5 per lb. eggs, 9 to 10 for a 1/ Irish, Dawsn, j and Canadian butter, lOd to 1/- per lb. beef and i mattmn. 6d to lOd per lb.; vesa, 7d to lOd per lb, POrk. 6d to Od per lb. ham and bacon, 5d to 8d per IIPL fat pigs, 4d to .34d per lb. FISH, POULTRY, and GAM1<L—CJick.m, 3f te 4/6 per couple; fowls, 2/- to 3/6 «aoh; goslings, 5/- to 10/- each; ducklings, 216 to 3/6 each; hares, 3/- to 4/6 each; rabbits, 2/- per eouple; pigeons, 114 per brace; pheasants, 5/6 per brace; partridges, 3/6 per brace; wild dtucks, 51- per brace; ducks, j 2f6 to 3/6 each; geese, 5/- to 10/- eaab; torkeys^^j- to 18/- mch soles, 1/4 to 1/8 per lb. turbot, 6d to W pw lb. brill, 6d to lOd per lb. bolibut, 6d to 10d oftob; lemon soles, ad to lOd per lb. plaice, 4d to lid per lb. whiting, 4d to 6d per lb. ckbe ;Lnd hake, 4d per lb. gurnets, 3d ner lb. skate, 4d per lb. ood, 2d to 6d per lb. baddookc, 4d per tb. j k^nters, 2j- each; shrimps, 5d per pint. FRUIT aid VEGETABLES.—Patataes (new), *d per lb. aarrats, id per lb. turnips, 14 par buweh; l' parsnips, Id per Ila. aabbages, 2d each; aauliilawers, 44 aoeh; calery, 2d to 4d per stiek; leeks, 14 per tnmcb; peø (English), 2/- te "I- per lb. -do. (tvmeign), 6d to 8d par lb. tomatoes, 8d to lA per lh. apples, ói to 4d per lb. paan, 4i to 6d per lit. AMLWCH, &turday.Butter" lp. per lb. ;tgg8, 9 fwr 1/ beef, 6d to 9d per lb.; mutton, 7d to 9d per lb. pork, 6d to 8d per lb. geese, 5^d to per lb., 5/- to 7/- each; turkeys, 7d to 9d per lb. dutJte, 2/6 each; chickens, 3/6 per couple; fowls, 1/6 each; rabbits, lOd to 1,1- each; potatoes, 28 lbs. for li-, 5/- to 6/- per sack; .cabbages, Id each; car- rots, Id per bunch; onions, fl per lb. honey, 118 per lb- apples,, 3d per lb. grapes, 2/6 per lb. oranges, 24 to 30 for If-. CARNARVON, Sa.turday.-Fresh butter, l/2 £ to 1/3 per Jh. ;i fresh eggs, 9 for a :V- beef, 6d to 8i per lb. mutton, 7d to 9d per lb. lamb, 6d to 94 per lb. veal, 4d to 7d per lb. perk, 6d to 8d per lb. ham, 8d to 1/- per lb. bacon, 6d to 8d per Lb. potatoes, id per lb. carrots, id to Id' per lb. turnips, id to Id per lb. parsnipe. Id per lb. cabbages, Id, lid, 2d, and 3d eadh-, cauliflowers, 2d, 3d and 4d each; celery, id to Id per stick; cucumbers, 4d, 6d and 8d each; grapes (English), 1/6 to 2/- per lb. mellons, 4d. 6d to 7d each; toma- toes, 7d, 9d and lOd per lb. pears, d to 3d each; chickens, 3/6 to 4/6 per couple: fowls, 1/6 to 1/9 each; rabbits, 1/- to 1/2 each ducks, 5/6, 6/6 and 7/6 each; turkeys, 1/ 1/2 to 1/4 per lb. lemon solles, 1/ 1/2, 1/4, and 1/6 per lb. plaice, 4d, 6d to 8d per lb. cod, 4d, 5d and 6d oer lb. haddocks, 4d, 5d and 6d per lb. prawns, 6d per lb. shrimps, 6d per pint. DENBIGH, Wednesday.—Wheat, 9/ barley, 8/- to 9/3; oats, 5/- to 5/9 per hobbet; beans, 10/ fowls, 2/6 to 3/6 per oouple; ducks, 4/- to tJ16; turkeys, 8,!d to 9id per lb. geese, 7d to 8id; fresh butter, 1/2 to 1/3 per lb. ditto, small pots, 1/0t to 1¡ 1/1; ditto, large pots, lid to llid per lb. eggs, 9 to 10 for 1/ potatoes, 5/- to 6/- per hobbet. ELLESMERE, Tuesday.—Wheat, 1- to 12/6 per 225 lbs. barley, 16/- to 20/- per 280 lbs. oats, j 10/- to 11/- per 200 lbs. butter. 1/1 to 1/3 per lb. eggs, 9 to 12 for 1/ fowls, 3/6 to 5/- per couple; ducks, 5/- to 6/- per couple; turkeys, ¡ about 8d per lb. (live wetghtl rabbits, 1/3 to 1/10 per couple; beef, 5d to 6d; mutton, 8d; f lamb, 8d veal, 7d per lb. bacon pigs, 8/- per score; porkets, about 10/- per acore. HOLYHEAD, Sa.turday.-Fresh butter, 1/3 per lb. fresh eggs, 8 for 1/ Irish, Danish, mad Cana- dian butters, 7d to lOd per lb.; bed, 7d to 9d per lb. lamb, 8d to 9d per lb. veal, 9d per Is. park, 8d per lb. ham, 1/- per lb.; baoaa, 8d per lb. fat pigs, 3id per lb. porkets, 12/- to 18/- each; stores, 16/- to 22/- each; potatoes, per 224 lbs. j carrots, 9d per dozen bundles turnips, 61- per lead; parsnips, Id per ».; cabbages and aaauflowers, 2d to 3d each; celery, 2d per bundle; euaembers, 3d each; vegetable marrows, 2d to 5d eult; grapes (foreign), 6d to 7d per lb. mellons, 54 eaab; toma- toes, 2d to 3d per lb. peaches, 4d to 64 pa- lb. apples,, 2d to 3d .per )b. pears, 3d per lb. oranges, 50 for li- chickens, 3/- to 316 per couple; fowls, 3/- each; gcslags. 4/6 to 7/- owh duekbngs, 3/- to 3/6 each; bares, 216 enah rabbits, lOd each pigeons, 8d per broes; pheasants, 5/- per brace; partridges, 3/- per braoe; wild thanks, 2/6 per braoe; soles, \l- per lb. plaiea, 6d per lb. wliiting, 2d each dabs, Id nor lb. crabs, 2d to 4d each; black oats, 13/9 to 14J6 white cats, 131- to 14/ hay, 50/- per ton. LLANGEFNI, Thursday,—Fresh butter, 1/3 per lb. fresh eggs, 12 for beef, 6d to- 3d per ib. mutton, 8d to 9d per lb. lamb, 9d to lOd per lb. veal, 7d to 9d per lb. pork, 6d to 7d per 10. lv,,zo. 8d to 1/- per lb. baron, 5d to 8d per lb. fat pies. 3d per lb. porkets, 13/- to 18/- each;1 potatoes, 5/ to 6/- per sack; oats, 14/- to 14/6 per quarter fowls, 1/3 to 1/6 each ducks, 2/- to 2/6 each. OSWESTRY, Wednesday.—-Old white wheat., 4/2 to 4/4 per 75 lbs. new white ditto, 4/1 to 4/3; old red ditto, 4/2 to 4/4 new red ditto, 4/1 to 4/3; old I oats, 12/- to 13/- per 200 lbs. new ditto, 11/- to 14' malting barley, 17/- to 21/- per 280 Ibs. but- ter, 1/1 to 1/2 per lb. eggs, 9 to 10 for 1/ pota- toes, 20 lbs. for IOd; beef, 6d to 8d; mutton, 7d to 9d veal, 7d to 9d; pork, 6d to 7d per lb. fowls, 4/- to 4/6; ducks, 4/6 to 5/- per couple; geese, 7id to 8d per lb. turkej-s, 1/- per lb. rabbits, 2/2 to 2/4 per couple carrots, Id per bundle. PWLLHELI, Wednesday.—Fresh butter, 1/- to 1/1 ppr lb. fresh eggs, 16 for ]/ beef, 6d to 9d per lb. mritoa, 7d to 9d per lb. pork, 6 to 8:1 lib. fat pigs, 3d per lb. porkets. 12/- to 15/- each; pota-toes (new), id per lb. carrots and turnips. Id per lb. parsnips, 1 per lb. cabbages, ld to 2<1 esob; celery, 2d and d per stick toma- toes, 8d to 9d per lb. apples, 2d to 3d per lb. 3d to 4d per lb. fowls, 1/6 and 1/9 each • hares- 2/6 epch; rabbits, lOd and If- each; phea- •wnts, 4/6 per braoe; ducks, 2/- and 2/3 each; geese, 5/- to 6/- each. RUTHIN, Mond;ay.-Wheat. 9/- to 9/6 per nob- bet; barley, 8/- i 9/6; oats, 5/- to 7{- per hobbet; fresh butter. 1/2 to 1/3 per lb. fowls, 3/- to 4/- per < couple; ducks, 4/- to 5/- per couple; eggs, 8 to 9 for I SHREWSBURY, Saturday.—Wheat;, 11/6 to 1/6 per 225 lbs. malt&tg barley, IBJ- to 20/- per 280 lbs. grinding barlpy, 14/- to 15/- per 280 lbs. oats, 11/- to 12/- per 225 lbs. peis, 12/- to 12/6 p2r 225 lbs. beans, 13/- to 14/- per 240 lbs. WKLLINGTON. Thursday.—White wheaf (new), to 4/4: red (new), 4/- to 4/4 old oats. 12/- to 14/- ner 225 bpgrq. 14/- to 15/- per 240 lbs. barley, 1/8 to 5/3 per 70 lbs. hoci'. 6id; mutton, 7d to pork. 6d to 3d; veaJI. 7d to 9id; butter. 1/2 I o 3/3 pr lb. eggs, 8 to 9 for 1/ fowls, 5/- to 5/6 dudes, F/6 to 8/ rabbits, 1/4 to 2/- per ciuple hræ, 4/- to 5/- each; geese. 7d to 9d per lb. tur- keys, 11,1 to VI per lb. potatoes, 4/6 to 5/- per basr ■ F-: 1 -h tomatoes, 7d to 9d per lb. apples, 2d to 4d per lb. pears, 3d to 4d per lb. carrots, Id I ner 1-w"p" ( WHITCHURCH, Friday.—Wheat, 3/10 to 4/- per 75 lbs. barley, 4/- to 4/6 per 70 lbs. oa.t8, 2/6 to 3/- per 50 IlmL eggs., 9 to 10 lor It butter, 1/2 to 1/3 per lb. fowls, 3/6 to 4/- per eougle; ducks, 5f* to 5/6 per couple; potatoes, 7d per score; beef, 6d to 8d; mutton, 7d to 9d; lamb, 9d; veal, 73 to 8d; pork, 5d to 7d per lb. rabbits, 1/10 to 2/3 per couple; apples, 2d to 3d per quarter; geese, ?d to 9d per lb. turkeys, lOd to If- per lb. WREXHAM, Thursday.—White wheat in-), 4/- to 4/6; red wheat (new), 3/9 to 4/3; oats (old), 2/8 to 2/4; oats (new), 2/2 to 2/6; Malting barley, 4/- to 4/3; grinding barley, 3/- to 3/8 per measure; beef, 5d to 6d; mutton, 7d to 9d per lb. port, 7d to 8d; veal, 7d to ad; lamb, 7d to 9d per lb. fowls, 2/6 to 4/6;' ducks, 4/- to 4/6 per eonple; butter, 1/2 to 1/3 per lb. eggs, 9 to 10 for 1/ geese, 9d to lOd per Ib.; turkey eocka, (alive), 1J- per lb. potatoes, 3/6 to 3/9 per lb.

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