   

   

GERMANY.

FRANKFORT,
(From United States Consul-General Guenther, Frankfort, Germany.)
No large milling establishments exist in this consular district,
but on receipt of the circular I interviewed Mr. Emil Eisemann, of
this city, who is a wholesale dealer in cereals and is well posted in
wheat, etc.
He told me that American macaroni wheat—;. ¢., the quality of
wheat which is called ‘‘hard wheat” (Hartweizen) in Germany—
while being inferior in quality to that from La Plata and Russia, is
usually from 20 to 30 marks ($4.76 to $7.14) higher per ton in price.
La Plata hard wheat was sold in September of this year at 10%
marks ($25.47) per metric ton (2,204.6 pounds) delivered at Antwerp.
Russian hard wheat, being the best quality, sold at 120 marks
($28.26) delivered at Antwerp or Rotterdam.
Generally speaking, there are only a few establishments in Germany
 that buy this kind of hard wheat, which they use for making
grits or groats, and imports are therefore not considerable. The
mills using such hard wheat are at Cologne, Ludwigshafen, Neustadt,
 Hameln, and Wurzen in Saxony.
Italy and France (Marseilles) are the chief consumers.
The American hard wheat is not quite fit for making grits, as it
contains some flour. Of course it is not fit for flour making, as it is
too glassy. La Plata hard wheat is transparent and glassy, containing
 no flour.
I caused a notice. to be inserted in a large number of leading
German and continental papers (125 in all) calling upon parties
interested in macaroni wheat, as importers or consumers for manufacturing
 purposes, to send their addresses to this office for the
purpose of eventually becoming purchasers of American macaroni
wheat. As soon as received, I will send the names and addresses to
the Department.
The first reply to this notice was received to-day from the large
rolling mills of Ludwigshafen (Ludwigshafener Walzmuehle), manufacturers
 of wheat and rye flour and hulled grain and grits or groats
as a specialty, under date of October 14, 1903, and is as follows:

With reference to the notice in the Neue Badische Landeszeitung, we beg to
say that we import hard wheat, to which species macaroni wheat belongs, in large
quantities.
If the North American article, which has only been produced within he past
few years, is to meet the competition of Argentine and South Russian hard wheat,
which has always led in the markets of the world, it must be of a very ho
kernel of even, fiery-yellow color—that is, free from white spots which we have so
far observed in all its samples.
A larger success of imports to Germany may be expected if the article could
be bought of a certain quality, according to reliable samples.