THE HONGKONG GOVERNMENT GAZETTE, SEPTEMBER 11, 1914.
Celery, Chinese,-Tong Kan Tsoi
Chillies, Dried,--Kon Lap Chiu
>>>
Red,-Hung Fa Chiu
:
:
Cts.
lb.
12
30
18
12
10
33
2
each
Ib.
27
Green, Ching Lap Chiu
Curry Stuff, English,—Ka Li Chü Liu
Cucumbers,--Ching Kwa
Garlic, Sün Tau
Ginger, young,—Sun Tse Reung
old,-Lo Keung
Horseradish, Shanghai,-Lik Kan
Indian Corn,-Shuk Mai ...
:
:
:
:
:
::
29
со
6
:
>"
15
each 5
Lettuce,-Yeung Shang Tsoi
1
...
"3
Water Chestnuts,- Ma Tai
Ib.
6
27
35
""
12
8
"
""
Mandarin,-Kwai Lam Ma Tai
Mushrooms, Fresh,-Shang Cho Ku
Okroes,
Onions, Bombay,- Yeung Chong Tau
*
3
Green,--Shang Chong...
Shanghai, Sheung-hoi Chong Tau
Parsley,-Kun Tsoi
Potato, Sweet,-Fan Shü ...
Japanese,-Yat Pun Shu Tsai
American,-Fa Ki
>>
**
•
Pumpkin,Tong Kwa
59
3
3
8
25
:
:
:
:
:
:
:
:
Radish,--Hung Lo Pak Tsai
Rhubarb (Fresh),--Tai Wong
Shallots,-Kon Chung Tau
Spinach,-Yin Tsoi
Tomatoes,-Fan Ke
Taros,-Wu Tau
Turnips, Punti, (Long),—Lo Pak
Vegetable Marrow,-Tsit Kwa
Water Cress,-Sai Yeung Tsoi
53
Lily root,Lin Ngau
Yams,-Tai Shü
:
:
:.
***
:
5
"
95
12
ง
""
+
39
5
6
""
55
37
J
*
"
:
:..
.
365
5
4
15
6