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such—on an extensive scale. Certain of the flour millers make it,
but only in small quantities. The principal manufacturers in this
district are Messrs. J. Herdman &amp; Sons, flour millers, Haymarket,
Edinburgh. Mr. John Herdman, the head of this firm, tells me that
he does not understand just what variety of wheat is known in the
United States as ‘‘ macaroni wheat;’ but assuming that the grain is
similar to the Russian grade known as ‘ kubanka,” which is largely
used by the continental manufacturers of macaroni, he considers
that a market might be found for it in Scotland for use in mixing
with other varieties of wheat in making flour. He says that the
total amount of semolina made in Scotland is too small to call for
any noteworthy importation of special wheat. He does not import
wheat specially for manufacturing semolina, but uses for this purpose
 ‘“ No. 1 Hard Duluth,” such as he employs in the manufacture
of certain grades of flour. This wheat is considered here quite as
good for semolina as the kubanka variety. The Russian grain
makes a yellower product, but in Scotland the lighter shade is preferred.
 The greater part of the semolina produced in Scotland is
retailed for household use in making puddings, etc., but a portion
of the output is exported to be made into macaroni.
Macaroni is largely consumed in this part of Great Britain, 1
may mention that the manager of an Edinburgh firm, Messrs.
Honeyman &amp; Wilson, who are the leading importers of macaroni in
this district, informs me that for a long time he has been expecting
to receive offers of macaroni from makers in the United States, but
that up to the present he has heard of no American macaroni being
exported to Scotland. Al of the product handled by this house is
of Italian manufacture. The current wholesale price of this commodity,
 standard quality, in Edinburgh is 234d. (5% cents) per

pound.
Rurus FLEMING, Consul.

EDINBURGH, SCOTLAND, October 22, 1903.

HULL.
(From United States Consul Hamm, Hull, England.)
After inquiry among millers and investigations in other directions
 I find that there is at present no market for mac aroni wheat in
this consular district. The reasons given are the moderate quantity
of the product used and the fact that this supply is all brought
hither from Italy and southern France, to which countries the manufacture
 of macaroni has been confined for a long time.
ion that if the public were

better educated as to the use of macaroni as an article of food, and

Millers here, however, express the opin

 

 

  