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UNITED KINGDOM.

LIVERPOOL.

United States Consul James Boyle, of Liverpool, England, under
date of October 20, 1903, reports:
I have made inquiries of the largest milling firms in Liverpool,
and all state that the market here for macaroni wheat is very limited.
There is but a small local production of macaroni and very little
macaroni is consumed in Liverpool; nearly all comes from Italy.
If macaroni wheat were suitable for making bread flour there might
be some demand, but the Liverpool millers inform me that it is not
suitable for such flour, so there does not seem in this market a good
opening for the surplus of American macaroni wheat.

LONDON.

United States Consul-General H. C. Evans, of London, England,
under date of October 20, 1903, reports:
Inquiries made in reference to the demand for macaroni wheat in
London develop the fact that the supply of macaroni (imported
from Italy) more than equals the demand, the consumption of which
is principally confined to Italians resident in London, the article not
obtaining much popularity among people generally. There is one
firm manufacturing macaroni in London—B. A. Grautoff Co,
8, Fenchurch Buildings, London, E. C.—and five importers of the
article. The retail price ranges from 5 to 7 cents per pound. In
my opinion, there is no opening in London for macaroni wheat.

MANCHESTER.

United States Consul W. H. Bradley, of Manchester, England,
under date of October 20, 1903, reports:
No macaroni or similar Italian paste is made in my district, but
there is a market for what is called ‘‘hard wheat,” which is used to
make ‘‘sizing flour.” If macaroni wheat can be used for this purpose,
 such houses as Messrs. Bramwell, Fern &amp; Co. and Mr. H EB.
Rudolph, who are among the largest dealers in that article in Manchester,
 could give intending shippers information, or if a sample
were sent to this consulate it could be shown to dealers and its
adaptability for the purpose proven.

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