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grits for macaroni are imported from Mar-At

 present all the
38% cents) per quintal of 220

seilles and pay a duty of 2 francs (
pounds, while the American article would pay about ro cents more
The merchants of the city named make a

on the same quantity.
y a mixture of grits

specialty of the material for macaroni, generall
and other preparations.
Though the prospect for success is not very
terested parties in the United States might address their propositions
to Messrs. Gerwig, Herker &amp; Co. manufacturers of macaroni in
Basel, who will gladly take the matter into consideration.
Another house manufacturing macaroni is the Jurassische Miihlwerke,
 in Laufen, Canton of Berne, not far from this city. It is
possible that proposals would also interest that establishment.
Gro. GIFFORD, Consul.

encouraging, the in-BASEL,

 SWITZERLAND, October 30, 1903.

BERNE.
United States Consul Edward Higgins, of Berne, Switzerland,
under date of October 17, 1903, reports:
According to statements by the grain dealers and millers, there
is no market in this district for macaroni (hard) wheat. The prepared
 flour is purchased in Marseilles, where it is manufactured from
Russian wheat, and the price is cheaper than if manufactured in this
country. A small quantity of ‘‘hard” wheat is bought in Berne, but
not enough to make it of any great importance as a market.

GENEVA.
United States Consul H. L. Washington reports, October zo,
1903, that there does not seem to be any outlook for the sale of
American macaroni wheat in Geneva. The only manufacturer of
macaroni in that district, located at Nyon, Canton Vaud, uses hard
wheat coming from Africa and southern Russia, and seems disinclined
 to even consider a change.

LUCERNE.

United States Consul H. H. Morgan, of Lucerne, Switzerland,
under date of October 27, 1903, reports:
There are only four or five macaroni factories in Switzerland, one
of them being situated at Lucerne and known as the Teigwaarenfabrik,

 A. G. South Russian and Algerian wheat is used exclusively
Switzerland, as this wheat, the

for the manufacture of macaroni in
as much gluten, or starchy

manufacturers claim, contains twice

 