Pound Toll Registers of Elbing (1585-1700)
1655 - #62 | |||||||||||||||
Op 22-11 heeft schipper Claas Jacobs kapitein uit Monnikendam met zijn schip, de Graaf floris. | |||||||||||||||
naar Elbing gebracht: | Tol per Product | Waarde per Product | |||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
BF | 0.0 | None | Koopmanschap | 500.0 fl. | |||||||||||
EG | 2.0 | Stuks | Baai | 23.0 gr. | 6.0 d. | ||||||||||
EG | 2.0 | Oxhoofd | Bier | 3.0 fl. | 6.0 gr. | ||||||||||
EG | 700.0 | Pond | Broodsuiker | 3.0 fl. | 7.0 gr. | 4.0 d. | |||||||||
EG | 1.0 | Steen | Haartuch | 2.0 gr. | |||||||||||
EG | 0.0 | None | Hoeden | 3.0 fl. | 26.0 gr. | 12.0 d. | 700.0 fl. | ||||||||
EG | 10.0 | Dozijn | Kousen | 1.0 fl. | 10.0 gr. | ||||||||||
EG | 0.0 | None | Kramerijen | 1.0 fl. | 23.0 gr. | 6.0 d. | 320.0 fl. | ||||||||
EG | 85.0 | Stuks | Laken | 70.0 fl. | 25.0 gr. | ||||||||||
EG | 97.0 | Stuks | Perpetuan | 37.0 fl. | 21.0 gr. | 12.0 d. | |||||||||
EG | 0.0 | None | Tuinzaad | 5.0 gr. | 30.0 fl. | ||||||||||
EG | 5.5 | Oxhoofd | Wijn | 1.0 fl. | 6.0 gr. | 12.0 d. | |||||||||
EG | 21.0 | Dozijn | Wol (kousen) | 1.0 fl. | 10.0 gr. | 80.0 rt. | |||||||||
HG | 40.25 | Last | Haring | ||||||||||||
HG | 0.0 | None | Koolzaad | 50.0 rt. | |||||||||||
Import Tol Totaal: | 125.0 fl. | 14.0 gr. | 52.0 d. | ||||||||||||
vanuit Elbing naar Amsterdam meegenomen: | Tol per Product | Waarde per Product | |||||||||||||
BF | 2.0 | Ton | Appels | ||||||||||||
BF | 1.0 | Ton | Beschuit | ||||||||||||
BF | 0.0 | None | Koopmanschap | 300.0 fl. | |||||||||||
EG | 40.0 | Last | Gerst | 16.0 fl. | 20.0 gr. | ||||||||||
HG | 0.0 | None | Garen | 240.0 fl. | |||||||||||
HG | 73.0 | Last | Gerst | ||||||||||||
HG | 1.0 | Kist | Huisraad | ||||||||||||
HG | 1.0 | Kist | Kramerijen | 1500.0 fl. | |||||||||||
HG | 43.0 | Last | Rogge | ||||||||||||
HG | 18.0 | Last | Tarwe | ||||||||||||
HG | 3.0 | Schock | Wagenschot | 600.0 fl. | |||||||||||
HG | 160.0 | Steen | Wol | ||||||||||||
Export Tol Totaal: | 16.0 fl. | 20.0 gr. |