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London, Corn Exchange, May 12.
Wheat, per qr. s. s.
Select samples 130 to 136
—White runs . 80 to 122
—Red ditto . . 70 to 115
Rye 45 to 56
Barley English 32 to 54
Malt 60 to 78
Oats, Feed (new) 17 to 37
—Old 40 to 42
—Poland (new) 18 to 40
—Old 39 to 44
—Potato (new) 38 to 46
—Old 0 to 0
—Foreign ... 22 to 46
Beans, pigeon 35 to 41
Beans, old s. s.
per quarter . 60 to 63
—Tick . . . 30 to 38
—Old . . . 55 to 58
Pease, boiling . 42 to 55
—Gray . . . 48 to 54
Brank . . . 60 to 74
Flour, per sack 105
—Second . . 85 to 95
—Scotch . . 80 to 90
Pollard, per qr. 24 to 30
—Second . . 16 to 20
Bran . . . . 15 to 17
Quart, loaf, 15d. to 17¾d.
Seeds, &c.—May 12.
Mustard, brown, /. .-. Hempseed, new, t. Old, per bush. 14 to 18 per quar. 96 to 105 New ditto . 10 to 16 Cinquefoil . . 28 to 3. : Old White . 8 to 10 Rye-grass(Pacey)28 to 34 New ditto . 5 to 8 Common . 10 to 25 Tares . . . . 8 to 10 Clover, English, Turnip, green red, per cwt. 40 to 96 round . . 20 to 28 White . . 42 to 95 White . . . 20 to 26 For. red . 40 to 9 Red . . . 30 to 35 White . 40 to 90 Swedish wh. 15 to 20 Trefoil . . 4 to 25 yellow . 18 to 25 Rib grass . . 12 to 40 Canary, per qr. 75 to 80 Carraway(Eng.) 66 to 72 New . . . 45 to 56 Foreign . 45 to 5 Hempseed . 115 to 126lCoriander ., 14 to 18 London Markets continued. New Rapeseed, per last, 44 to 48. Linseed Oil- Cake, at the mill, 16, 16s. per thousand. Rape- Cake, 9 to 10. Liverpool, Wheat, i. d. t. d. per 70 libs. English . 9 to 18 Irish . . 8 to 10 Dantzic . 16 to 18 6 Wismar . 13 to 16 f American 16 6 to 17 6 Barley, per 60 libs. English . 5 6 to 8 Scotch . . 5 6 to 8 f Irish . . 5 6 to 6 6 Maltp.9galslO to 13 6 Oats per 45 Ib. Eng. potato 5 to 59 common 4 3 to 5 fi Irish, potato 5 to 59 common 5 to 5 Scot, potato 5 3 to 5 common 5 to 5 Welsh.potato 4 9 to 5 common 4 3 to 4 Flour, /. i American, p. bar. 70 to 72 'Sour, . . . 62 to 6 Oatmeal, per 240 Ib. English . . . 50 to 5 May 10. Jatmcal, x. ^. cotch . . . 48 to 50 rish . . . . 15to W Scans, per quar. English . .. 46 to 63 rish . . . . 40 to 53 J eas, per quar. Boiling . . 60 to 65 lice p. c- (in b.) 31 to 37 Provisions, S[c. Beef, per tierce 95 to 100 per barrel 60 to 65 "'ork, per barrel 75 to 80 jacon, per cwt. Short middles 56 to 60 Long ditto . 52 to 55 Butter, per cwt. Belfast . . 82 Colerain . 80 Newry . . 78 Drogheda . 74 Cork, 3d . . 76 -2d pickled 86 to 88
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