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SOUTHAMPTON.

(From United States Consul Swain, Southampton, England.)
In relation to finding a market in this consular district for a portion
 of the surplus crop of macaroni wheat of the United States, the
local millers report that they are not at present prepared to handle
that kind of wheat. The macaroni chiefly used in this district is
imported from across the channel and there being no duty thereon
the foreign product holds the market, which, however, is quite
limited in its demands. This is not a macaroni-using country. It
comes into use more as a special dish than as an article of food.
2 ALBERT W. Swarm, Consul.

SOUTHAMPTON, ENGLAND, October 12, 1903.

 

MACARONI MANUFACTURE IN THE UNITED
STATES,

Emil F. Voigt, M. E., Voigt’s Camp, Similkameen, Princeton
Post-Office, British Columbia, under date of November 23, 1903,

writes as follows to the Secretary of the Department of Commerce

and Labor on the subject of the manufacture of macaroni in the

United States:

Since writing to you about macaroni wheat, etc., I noticed in an Oregon periodical

 a long article on the same subject.
Among other things it says that the United States does not produce good macaroni
 and that large quantities are imported.
There is certainly no country under the sun in a better position to supply its
own markets and also that of many foreign consumers than the United States.
We have unlimited raw material of all kinds that enter into its production, the
necessary machinery is quite simple of construction, and power is cheaper than in
France or Italy.
Macaroni factories give employment to many hands—men on the presses,
women and girls in the drying and packing rooms—and the work is (or should
be) very clean and healthy.
The consumption of the finished prod

South America. I imagine that if introduced into China, Japan, and the Orient gen-I
 judge this from the fact that

acaroni, vermicelli,

uct is enormous all over Europe and in

erally those countries would become large buyers.
the Chinese and Japanese who come to us are very fond of m
and noodles.
Considering all things, the United States would certainly benefit largely by exporting

 the finished article instead of the raw materials.
It is made in San Francisco,

We use considerable in the mining camps up here.
It has a poor

but it is far from being a good article, although it comes high.
appearance and is very badly packed.
A good article is produced only from semoule (farina) flour.
any other kind of finely ground material must be excluded.
Through the consul at Marseilles you can obtain a few pounds of that article.
There are two grades, “0. S.” and *S. 8.” The latter is the best. Itis almost of

Even the best of

 

 

     