arley, English Malting, and Chevalier | -- --
---- Distiller's, English & Scotch | -- --
---- Coarse, for grinding, &c. | 28s to 30s
Oats, Northumberland & Berwick | 21s to 23s
---- Lothian, Fife, Angus | 21s to 23s
---- Murray, Ross | 21s to 23s
---- Aberdeen and Banff | 21s to 23s
---- Caithness | 21s to 23s
---- Cambridge, Lincoln, &c. | 20s to 23s
---- Irish | 17s to 19s
---- English, black | 18s to 21s
---- Irish " | 17s to 21s
---- Potato, Scotch | 23s to 26s
---- " Irish | 19s to 22s
---- Poland, Lincoln, &c. | 21s to 24s
Beans, Ticks | 30s to 31s
---- Harrow | 31s to 34s
---- Small | 32s to 34s
Peas, White | 36s to 38s
---- Boilers | -- --
Flour, Town made Households | 50s to 53s
---- Norfolk and Suffolk | 40s to 42s
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----------------------------------------------+-------------
FOREIGN AND COLONIAL. | PER QR.
|
Wheat, White, Spanish, Tuscan | 52s to 59s
---- High mixed Danzig | 58s to 61s
---- Mixed do. | 52s to 58s
---- Rostock, new | 57s to 60s
---- Red Hamburg | 52s to 55s
---- Polish Odessa | 48s to 52s
---- Hard | -- --
---- Egyptian | 32s to 37s
Barley, Malting, &c. | -- --
---- Distiller's, &c. | 28s --
---- Grinding, &c. | 28s to 29s
Oats, Brew, &c. | 21s to --
---- Polands, &c. | 22s to --
---- Feed, &c. | 18s to --
---- Do, dried, Riga, &c.