EIGENTUM INSTITUTS FOR WELTWIRTS CHAFT KIEL BIBLIOTHEK dT 264 | DEPARTMENT OF COMMERCE AND LABOR BUREAU OF STATISTICS ; VOL. XXIX | SPECIAL CONSULAR REPORTS ACKRONE WHEAT. IN FOREIGN MARKETS WASHINGTON GOVERNMENT PRINTING OFFICE 1904 PUBLICATIONS OF THE BUREAU OF STATISTICS, DEPARTMENT OF COMMERCE AND LABOR. The publications of the Bureau of Statistics, Department of Commerce and Labor, are as follows: 3 ! Group 1.—Foreign Commerce of the United States: J 5 at. Report ON THE COMME ND Navicarion or THE UNITED STATES. < THE SUMMARY OF COMMER AND FINANCE. v JOMMERCE AND FINANCE OF BuiLeTiN oF Exports oF Domestic BREAD , Provisions, CorTon, AND MINERAL MonrHLY IMporTs AND Exports oF THE UNITED STATES (total values, single sheet). Group 11.— Consular Reports: CommERCIAL RELATIONS, being the annual reports of consular officers on the commerce, industries, navigation, »., of their districts. Review oF WorLD’s CoMMERCE, being a summary of the annual reports contained in Commercial Relations. ; : : CoxnsuLar REPORTS, issued monthly, and containing miscellaneous reports from diplomatic and consular officers. : 2 Dairy ConsuLarR REPorTS, issued daily, except Sundays and legal holidays, for the convenience of the press, commerc al and manufacturi ing organ ions, etc. : RED FO “TU DS Es, issued annually, containing the declared values — exports from the var fous consular districts to the United States. (Commencing with the issue of December, 1903, to be published in the MoT SuMMARY oF COMMERCE AND FINANCE.) Special CONSULAR REPORTS, containing series of reports from consular officers on particular subjects, made in pursuance to instructions from the Department. The above consular reports were until July, 1goa, issued by the Bureau of Foreign Commerce of {he State Department; since that date they have been issued by the Bureau of Statistics of the Department of Commerce and Labor, with which the Bureau of Foreign Commerce of the State Department has been consolidated. For details of these publications, the subjects of which the special reports treat, 1 the reports remaining for distribution, address ‘Chief, Bureau of Statistics, Department of Commerce and Labor, Washington, D. C. In 18go was begun the publication of reports on special subjects, in separate form, of which those 8 I E f I of the following titles are now available for distribution: Vol. 2 (1800 and 1891). —FE uropean KE migration, Olive Culture in the Alpes Maritimes, and Beet-Sugar Ind sty and F lax C ultivation in c Fore 1 ountri y (New edition, 18g7.) Vol. 3 dy Co Piha Irrigatior ‘oreig 5. (New edition, 18¢8.) : vl. 6 (1801 and 18g2).—Coal z Coal Consumption in Spanish America. Vol. 7 (1892).~The Stave Trade in Foreign Countries I 70 (1894). —Extension of I s for American F lour. (New edition, 1897.} J. 11 (18Gg).~—American L b sr in Foreign Markets. (New edition, 18g7.) Fol. r2(1895).— Highways of Commer New edition, 1890.) Vol, 14 (1898).—The Drug Trade in Foreign Countries 3 Vol. 15 (1808). ~— Part I. Soap Trade in Foreign Countries: Screws, Nuts, and Bolts in Foreign Countries; Argols in Europe, Rabbits and Rabbit Furs in Europe, ‘and Cultivation of Ramie in Foreign C ountries. F ol. 16 (1890). Tariffs of Foreign Countries. Part I. Europe. Part IT America, past III. Asia, Africa, Australasia, and Polynesia. Supplement (xgoo). Tariffs of Chile and Ni gu Vol. 17 (1809).—Disposal of Sewage and Garbage in Foreign Countries; Foreign Trade in Coal Tar and By-Products. Vol. 18 (1900). —Merchant Marine of Foreign Countries Vol. (rgoo).—Part I. Book Cloth~in For ign Countries, Market for Ready-Made Clothing in Latin America, Foreign Imports of American Tobacco, and Cigar and Cigarette Industry in Latin Aegis a. Part II. School Gardens in Europe. Part IIIT. The Stave Trade in Foreign Countries. Vo —Part1. Foreign Markets for American Coal. Part IT. Vehicle Industry in Europe. and Trade C “ombin: tions in Europe. : (r000 and Igor). Part I. Acetic Acid in Foreign Countries. Part IT. Mineral-Water In-7 (1gor).—Part I. Gas and Oil Engines in Foreign Countries. Part II. Silver and Plated Ware in A ign Countries Vi 24 {igoa). ~Creameries in Foreign Countries. Stored Goods as Collateral for Loans. -Briquettes as Fuel in Foreign Countries. : : -Markets for Agricultural Implements and Vehicles in Foreign Countries. — Commercial Travelers in Foreign Countries. (7902).—Macaroni Wheat in Foreign Markets. Of the monthly Consurar Reports, many numbers are exhausted or so reduced that the Department is unable to accede to requests for copies. Of the publications of the Bureau available for distribution, copies are mailed to applicants without charge. In view of the scarcity of certain numbers, the Bureau will be grateful for the return of any copies of the monthly or special reports which recipients do not care to retain. Upon notification of willingness to return such copies, the Department will forward franking labels to be used in lieu of postage in the United States, Canada, the Hawaiian and Philippine Islands, Porto Rico, and Mexico. Persons receiving Consurar Reporrs regularly, who change their addresses, sliould give the old as well as the new address in notifying the Bureau of the fact. In order to prevent confusion with other Department bureaus, all communications relating to Consular Reports should be carefully addressed, ** Chief, Bureau of Statistics, Department of Commerce and Labor, Washington, D. C.” ! DEPARTMENT OF COMMERCE AND LABOR BUREAU OF STATISTICS VOL. XXIX Bk SPECIAL CONSULAR REPORTS MACARONE WHEAT IN FOREIGN MARKET WASHINGTON GOVERNMENT PRINTING OFFICE 1904 —————————— { ET ~~ LICL y x n 3 ? Pair I pe LUA HM CICAITA ~IN ~ ———————— “a. he a; As a ‘ \ linthss 3 2) 52 CONTENTS. A Page. 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A 30 Frankiorl....coviiva tents 3 PrelBULE. acces resrnsnsaas i323 Hamburg ico vent tiv 34 Behl ieee ies 34 35 Page. Germany—Continued. Munich. it. ieee vssiiuivmsssssitnes 36 NUTEMBLIT Eo e suse muinehnsinnrions 37 Plauen ........... Redesn res onhinanvays 38 Solingen. 38 SOE i seeuerens cei cath ssn 39 WR INT 0h stra cara dua, 39 Wurttemberg .......0 0 .eeerecerares 40 TAURI 2 oa sins vans inmate 41 GIBTALIAT i dei mimes area id deus 41 Greece: Athens ........ Rr TE 42 PatIOS cis i deer vans sams wsinioisi ives 42 TOady ari iad vepan co sin kien side Viasan ins 43 Castellamare di Stabia............ 43 Catanin. iiinicidmgd 45 FLOTeNCe, inva fut ouiiss deavsine 45 TS 46 Messina. ii. edneiras tututs 74 Man ....c.vueverssininsssenvsiasoserase 74 NAPLES... co ieserirereresnsenevivivavans 47 Palermo’. Li. iaesinis svansieetsatns 48 CLI sents ne vimenn dsssb snnsewaie 50 JAPAN «eo. vevuiesvsvatedsmernctnn rants vans 50 Madeira vous iiss iis stens vais sntsivsnsne 51 MAIER rater sis ed Basen dives ssa niuns 51 Wetherlands... ovoid issn svons dehninens 52 Portingal. ceeessieiss dose sans vans venubenevan 53 AZOLE sa suivaa dvs wanpanlis skins seiner 53 Bussin...ccosiesivsinviivinrinssissssnrcnsee 54, 50 MOSCOW csr see siisnussnian san iss wanes 55 RAGA" evivunnunerssnmnnrusunuavssomaenns 55 St. Petershurg. ...-- ec. ciunivesvensuss 55 WVATSAW |e. cooks ons Garsnia vargas dss anns 55 Spain: Barcelona.......cesssersesomcsversssass 56 Cadiz. ss dseinss sruraienenidusarsnnnis 58 Carthagena .......v.vss0 Blows niles 58 COT UNING ruses ssn ssssiossssnwenvinmis 58 58 Malaga .....coecevehvenc visanionnshias 59 Sweden and Norway: NOTWaY..0ouh. os rr vessvasindersmasere 60 Sweden... ..ooree, ries CONTENTS. Page. Switzerland ..... iin ismiia draes 62 Base]. iRuscrinti sve sennins bass xnvmnnss 62 Berne |. cndcies sv cniniiesribvdoss inn 63 Geneva ii eves 63 Lucerne .. BONIS... o.o ii rinrs sos suas mene de niiig den moms United Kingdom: BElIast . .. ois vinesiuisaruasantanien Bradiordi..........- ha BrAStOl. Liar rsission serine in sannns COTE i srr egsan ns siren sawsmies Dundee. iui iia rinbosiraisisnens Page. United Kingdom—Continued. Edinburgh... ci livia Hull. ideas iiiiiiion di sivnen Yoceds. on .. comibuniersarstnll on atin, TIverpools tierra sshiy rT a re Manchester .. Newcastle-on-Tyne-.. Nottingham.. Plymouth... ......ccciuristvecnsivesve SOUthAMPLON ou revises easiiasmsnsoes United StateSiv vicecciisveniniisasnes 66 67 68 69 69 69 70 70 70 7% 73 MACARONI WHEAT IN FOREIGN MARKETS. DEPARTMENT CIRCULAR. DEPARTMENT OF STATE, Washington, September 22, 1903. To Consular Officers of the United States in Europe, Northern Africa, and the Argentine Republic. GENTLEMEN: In a letter dated the 19th instant, the Department of Commerce and Labor calls attention to the large crop of macaroni wheat which it is estimated will be harvested in this country this year. It is impossible for the few milling establishments to work it all into macaroni and other food products, and it will be necessary to export large quantities of it for a considerable time to come. Owing to thehigh dutieslevied on American flourin foreign countries it is doubtful whether this macaroni wheat can be exported in the shape of flour, You are instructed to report what opportunities exist in your districts for marketing wheat suitable for the manufacture of macaroni. This information should be obtained as promptly as possible in order to give opportunity to find markets for the crop of the presentyear, which the Department of Agriculture estimates at 10,000,000 bushels. I am, etc., ALVEY A. ADEE, Acting Secretary. 5 MACARONI WHEAT IN FOREIGN MARKETS. ALGERIA. (From United States Consul Kidder, Algiers, Algeria.) Practically all the wheat grown in Algeria is hard wheat. The total product in 1902 was 21,000 metric tons. Of the annual crop, all but a very small portion is consumed in Algeria. The native population use only the Algerian wheat, which is made into bread, semoules, and cous-cous. The latter is a dish highly esteemed by the Arabs and very extensively used. The flour used for bread making and other cooking purposes by the European population is imported. A very fine quality of macaroni is made of the native wheat, and the average annual exportation of about 1,255 metric tons to France is there manufactured into that article. Under normal conditions there would be no market for American hard wheat in Algeria, but a careful investigation of the subject shows that this year is an exceptional one, owing to a light crop, and that a respectable quantity could be placed in this country, provided prices were low enough. The daily quotations for Algerian hard wheat this month run from $3.86 to $4.34 per 220 pounds. If, therefore, American dealers can pay freight to this country and pay the duty of $1.35 per 220 pounds they can find a market. _ To begin with, it will be necessary to send samples and quotations in metric weights. The usual terms of payments are cash against documents. It would be desirable to quote c. i. f. Algiers, but this is not absolutely necessary. The following are the names of houses that may be disposed to deal with American exporters: Algiers.—De Soliers, Rue d’Isly; Lavie & Co., Rue Henri-Martin; Laferla, Rue Rovigo; Ricci, Rue Henri-Martin; Jules Borgeaud, Boulevard Carnot. Rouiba.—Duroux. Hussein-Dey.—Narbonne. Médéa.—Boisset. Daniel S. KipDER, Consul. ALGIERS, ALGERIA, November 20, 1903. 8 MACARONI WHEAT IN FOREIGN MARKETS. ARGENTINE REPUBLIC. (From United States Consul Ayres, Rosario, Argentine Republic.) I find, on inquiry, that of this wheat (known here as ‘‘Irigo Candial ”) there is more produced in this country than is consumed, and that there was last year, and will be this year, a very considerable quantity of it exported to Italy, which seems to be the market for it. The price of it ranges at about $2.50 gold per ton higher than for other wheats. James M. Avers, Consul. Rosar10, ARGENTINE REPUBLIC, November 20, 1903. AUSTRIA-HUNGARY. CARLSBAD. Under date of October 17, 1903, United States Commercial Agent J. S. Twells reports that there are only two small macaroni factories in Carlsbad, and these obtain their wheat supplies from Hungary, the freight rates and the Austrian tariff of 6o cents per 220 pounds being heavy handicaps on American wheat. REICHENBERG. (From United States Consul McFarland, Reichenberg, Austria.) Complete ignorance seems to exist here regarding the character of macaroni wheat. Macaroni itself is made at but one point in this district, and that in a small way, at Teplitz. As nearly as can at present be ascertained here the factory uses common wheat meal or flour, purchased on the market, with certain ingredients, including saffron instead of eggs, and its product is not in favor on that account. Other factories are reported at Budweis, in southern Bohemia, and at Linz, Austria, but the bulk of the product on the retail market is imported from Klein-Miinchen, Bavaria. Grocers here report but a small demand for macaroni, and it is not in general use by the masses. These facts, as well as general inquiry, indicate the total absence of any market for such an unknown quantity as ‘“‘macaroni wheat.” If the quality and utilities of the grain were known a small trial market might be cultivated, providing the grain could be laid down at the mills here at a price to induce experiment. The Austrian tariff is as follows, per 220 pounds: Wheat, 73 cents; wheat flour, $1.83; macaroni, $4.87. AUSTRIA-HUNGARY. Summer inland-water freight, by the Elbe Schlepp-Dampfer service, Hamburg to Tetschen-Bodenbach, at the edge of this district, and thence by rail to this vicinity, is approximately, and according to water stage, from 19 to 24 cents per 220 pounds, in car lots of 10 tons or more. : S. C. McFARLAND, Consul. REICHENBERG, AUSTRIA, October 21, 1903. TRIESTE. (Brom United States Consul Hossfeld, Trieste, Austria.) Up to the present no macaroni wheat has been produced or even milled in Austria. Most of the macaroni flour consumed in Trieste is made of Russian wheat milled in Italy and thence imported here. There are five macaroni factories in Trieste, and they appear to be the only ones in this consular district. These five factories consume about 40 quintals (45 barrels) of macaroni flour per day and from 135 to 168 barrels of common Hungarian flour. The price of macaroni wheat at present ranges here from 7.50 to 7.60 crowns ($1.52 to $1.54), and that of macaroni flour from 25 to 29 crowns per quintal ($3.07 to $5.89 per 220 pounds). : Mr. G. Auspitz, manager of one of the large Trieste rice mills, Informs me that his company is at present considering the advisability of engaging in the milling of macaroni wheat and would like to enter into communication with American exporters thereof. Frepk. W. HossreLD, Consul. TriEsTE, AUSTRIA, October 29, 1903. VIENNA. (From United States Consul-General Rublee, Vienna, Austria.) Inquiry in Vienna indicates that there is little or no demand for macaroni wheat in this consular district. Such demand as there might be for this wheat would come from the southern part of Austria, in the Trieste consular district, but it is thought that that section of Austria draws its supply from Algeria and Sicily. Some years ago an unsuccessful effort was made to create a market for East Indian macaroni wheat in Austria. It was found that it did not make good bread, and that the manufacture of macaroni in Austria was too limited to warrant the importation of considerable quantities of wheat for its manufacture. The Marseilles and Italian macaroni are the favorite brands in Austria. W. A. RuBLEE, Consul-General. VIENNA, AUSTRIA, October 26, 1903. 10 MACARONI WHEAT IN FOREIGN MARKETS. The following communication, making request for samples of macaroni wheat, prices, etc., is from a grain merchant of Teplitz, Austria-Hungary: TEPLITZ, November 27, 1903. DEPARTMENT OF STATE: We note in the daily reports that you are seeking buyers for macaroni wheat , and, as exporters, we ask for an offer, accompanied grown in the United States i. f. Hamburg, and thank you in advance for your with samples, for 1,000 tons c. trouble. In case the condition of the wheat is satisfactory we can use an entire shipload. Respectfully, BRrUDER ROUBITCEK. BELGIUM. ANTWERP. (From United States Consul-General Howe, Antwerp, Belgium.) Merchants who in former years dealt in macaroni wheat have entirely abandoned this branch of their business, owing to the fact that they could not compete with the French importations of the African-grown product, which is admitted free of duty. In the opinion of one of the largest grain merchants of Antwerp it would be difficult to dispose of 2,000 bags of macaroni wheat on this market unless the product could be sold at a price considerably under that of ordinary wheat, to be used by the millers for the purpose of giving additional strength to the flour which they produce from ordinary wheat. CuurcH HOWE, Consul-General. ANTWERP, BELGIUM, Oclober 30, 1903. BRUSSELS. (From United States Consul Roosevelt, Brussels, Belgium.) UNKNOWN IN BRUSSELS. MACARONI WHE AT at the Department of Agriculture, grain exchange, Upon inquiry vermicelli, and alimentary pastes and of manufacturers of macaroni, in this city, I am informed that wheat under the name of ° roni wheat ” is unknown on this market. Excepting a small quanlina) imported from Marseilles, France, e of macaroni, vermicelli, and other ‘macatity of macaroni flour (semo the flour used in the manufactur alimentary pastes in this country is made from Belgian wheat. About 3,000,000 kilograms (6,600,000 pounds) of macaroni, vermicelli, and other pastes are annually manufactured in this city and of this quantity only 500,000 kilograms (1,100,000 pounds) are manufactured from French macaroni flour. BELGIUM. LI Manufacturers, as well as grain dealers, whom I interviewed relative to existing opportunities in this district for the sale of macaroni wheat stated that, having absolutely no knowledge of wheat known as macaroni wheat and in the absence of samples and prices, they could not give an opinion regarding the same, but added that if the grain in question was a hard wheat it would be difficult to sell it on this market, PRICES OF BELGIAN AND FRENCH FLOUR. The price of Belgian flour varies from $3.86 to $4.82 per 220.46 pounds. French macaroni flour (semolina) costs $4.82 per 220.46 pounds at Marseilles; transportation charges, etc., (about 96 cents per 220.46 pounds) are at the expense of the purchaser. DUTY. Duty on all kinds of flour coming into Belgium is 2 francs per 100 kilograms (38.6 cents per 220.46 pounds). WHEAT PRICES. The present prices of wheat in the Brussels market are as follows, per 100 kilograms (220.46 pounds): Variety of wheat. | Price. | Francs. CE CO I WIR eter Liorit sins sirvnisitiinnsans disse ein 16.75 $3.232 DB BE wewticsaa eo dak dishes oie ee eens esata asi 8 16.95 3.271 La Plata... 12.58 2.229 Calcutta... 16.95 3.271 DACTIY vrrsriierssariversesse ios boerorciassn cr 11.55 2.229 Danube and American mixed........ 15.00 2.805 Belgium ........ 12.00 tO 14.50 | $2.316 to 2.798 Hard Indian. 13.25 2.943 MANUFACTURERS OF MACARONI IN BRUSSELS. De Becker, Farcy & Co., No. 14 Rue St. Marie-Molenbeek. Ad. Delhaize & Co., No. 26 Rue de Schampheleer. L. Pagnier & Co., 26 Chaussée de Gaud. H. Weiller, No. 13 and 15 Rue Melsens. Gro. W. RoosevELT, Consul. BrussgLs, BeLGrum, October 16, 1903. GHENT. United States Consul F. R. Mowrer reports, under date of October 13, 1903, that there are no mills making macaroni in the consular district of Ghent. 12 MACARONI WHEAT IN FOREIGN MARKETS. LIEGE. United States Consul J. C. McNally reports, under date of October 16, 1903, that all the macaroni consumed in Liege is imported, and that no macaroni factory exists in his consular district, nor could a market for macaroni flour be created therein. BRITISH INDIA. United States Consul W. T. Fee, of Bombay, India, reports, under date of November 5, 1903: India is a large exporter of wheat. Last year’s crop amounted to over 7,500,000 tons; but rice being the food of the masses, wheat is grown mainly for export purposes, and my opinion is that there will be no market in India for macaroni wheat of American growth. DENMARK. (From United States Consul Frazier, Copenhagen, Denmark.) Very little macaroni is consumed in Denmark and none whatever manufactured in the Kingdom. The little that is consumed here comes from France and Italy. There is no demand, therefore, for macaroni wheat in this market, except, possibly, for mixing with other wheats for the manufacture of bread flour. A At present there is no demand whatever in this country for the so-called macaroni or durum wheats, for the reason, primarily, that the mills can not grind them. What are known as No. 1 Duluth and No. 1 Manitoba are the hardest wheats sold for consumption in this market. The same conditions that confront American millers confront the principal millers in Denmark, since the same kind of milling machinery is employed. Some of the dealers here have already received samples of macaroni wheat from the United States, but hold to the opinion that there is no chance to sell the durums in this market. Others, however, to whom I have explained the uses to which macaroni wheats are put in the Volga River regions in Russia have expressed the opinion that there may be some demand 3 in the Scandinavian countries for the American-grown kubanka variety, if it be equal in quality to that grown in Russia. These dealers (who operate in all three of the Scandinavian countries) have sent to the United States for samples. What the results will be remains to be seen. But if there be any opportunity to sell the wheats in the Scandinavian countries through Copenhagen I have no doubt every advantage will be taken of it. FRANCE. Practically all the wheat imported into Denmark comes from the United States and Russia. A considerable amount grown in the United States is imported through Hamburg, while much that comes from Russia is brought through Germany. The following table shows the amount of wheat imported into Denmark during the years 1901 and 1902: Whence imported. 1061. | 1902. Bushels. Bushels. 3,303,707 | 1,017,300 781,590 1,204,866 608,801 644,016 310,606 501,416 United States. Hamburg ....... Other German ports Russia....... All other... 2,285 Total 4,319,883 RavmonD COPENHAGEN, DENMARK, November 18, 1903. Consul. FRANCE. (From United States Consul Haynes, Rouen, France.) WHEAT PRODUCTION AND CONSUMPTION, From statistics at present obtainable it seems that 126,000,000 hectoliters (357,588,000 bushels) would be a conservative estimate for this year's wheat harvest in France. This gives an average production of 19.3 hectoliters (34.773 bushels) per hectare (2.471 acres), as 6,500,000 hectares (16,061,500 acres) were sown. In 1902 there were sown 6,800,000 hectares (16,802,800 acres); if for this year the acr sage had been the same as in 1902, the crop would have yielded 131,000,000 hectoliters (371,778,000 bushels), an amount exceeded only once, in 1874, when 133,000,000 hectoliters (377,454,000 bushels) were harvested. The average annual consumption of wheat in France (including that necessary for planting and industry) being 123,000,000 hectoliters (349,074,000 bushels), one would imagine that foreign wheat had little chance for entry. It is very probable that to the 126,000,-ooo hectoliters (357,588,000 bushels) estimated for France, Algeria and Tunis will add 2,000,000 hectoliters (5,676,000 bushels) more, which will enter free, It may be added, however, that, as last year, the quality of the harvest is not so good as the average. FOREIGN HARD WHEATS IN FRANCE. French millers contend that French wheat does not contain sufficient gluten (azotic matter), and that a foreign mixture of 15 to 30 i i 14 MACARONI WHEAT. IN FOREIGN MARKETS. per cent is necessary to make a good flour. This hard wheat, together with that demanded for macaroni and edible pastes generally, will always be imported, despite large home yields and high foreign prices. Since the quantity of gluten depends less upon variety than upon the natural conditions of soil and cultivation, France can not grow hard wheat. Some of the hard varieties of Algeria and Russia, when cultivated in the climate of Paris, lose their richness of gluten. Members of the Academy of Science say that the gluten increases very slowly with notable augmentation of azotic fertilizers, and that it diminishes as the quantity of phosphoric acid applied to the wheat increases. Phosphoric acid develops the production of starch, which means correlatively a diminution of gluten. It is well known that phosphoric fertilizers are mostly used to augment the yield, and careful studies show that in the north of France, where these fertilizers are so abundantly employed, the wheat of fifty years ago was very much richer in gluten than that of to-day. PRICE. The latest quotations in Rouen for wheat averaging from 75 to 77 kilograms (165.35 to 169.75 pounds) per hectoliter (2.838 bushels), present delivery, is zo.g5 francs ($4.043) per 100 kilograms (220.46 pounds) net; for November-December delivery, 20.65 to 20.70 francs ($3-985 to $3.995)-These are also the present figures on the Paris Bourse. ROUEN GRAIN MERCHANTS. Collet, 33, Quai de Paris. Flécheux, 89, Route de Darnétal. Fouré, 2, Place Barthélemy. Gazengel, 2, Rue Pannevert. H. Genestal et fils, 5, Rue Jeanne d’Arc. Goldstiick, Hainzé et Cie., Quai du Havre. Laurent fils, 19-21, Rue Martainville. H. Lubbe, 7, Rue Blosseville. Rochette et Vaudour, Rue d'Harcourt. Buquet Oncle et Nevue, 1, Rue Préfontaine. Grands Moulins de Corbeil, 39, Rue Benoist. HOW AMERICAN GOODS REACH ROUEN. In the absence of direct steamship communication, merchandise from the United States for this consular district, with few exceptions, comes through Havre or by way of Paris. Most of the edible pastes of this country are manufactured in southern France, Marseilles being the chief center. TaHORNWELL HAYNES, Consul. RouEN, FRANCE, October 12, 1903. FRANCE. BORDEAUX. (From United States Consul Tourgée, Bordeaux, France.) I only know of three manufacturers of alimentary paste in this district. Their names and addresses are as follows: Veuve Garres Jeune et fils, 120 Route de Bayonne. Talbot fréres, 78 Rue de la Rauselle. Louit fréres et Cie., 22 Rue d’Eysines. These use Italian wheat or flour. Whether they would use American wheat instead depends on their opinion of its quality and comparative price. I presume they get their milling done near here. As to that, they will give me no information, every French manufacturer of such goods counting such things as part of the secrets of his trade. I do not suppose they will order American wheat for use until they have given it a fair trial on a considerable scale. I would advise parties having wheat for sale to write to these firms, stating fully their wishes in the matter, asking the prices they pay for Italian wheat or flour, and offering, if they do their own grinding, to send them gratuitously—that is, f. 0. b. New York— say, 2,500 kilograms (about 100 bushels) of the American product with which to make trial of its merits. All of these parties export largely to the United States. If the parties wishing to sell will write a letter to each of these firms stating what they are willing to do I will be glad to deliver the same. ArLsron W. TourcEr, Consul. BorpEAUX, FRANCE, October 1.4, 1903. CALAIS. Consul J. B. Milner, under date of October 15, 1903, reports that there are no macaroni mills in the Calais consular district. GRENOBLE. (From United States Consul Nason, Grenoble, France.) In Grenoble there are five or six small manufactories of alimentary paste using macaroni wheat, but their output is insignificant and consequently their purchases of such grain would be unimportant. In other localities of the Department of the Isére there are similar manufactories, as at Allevard, which I have visited, 16 MACARONI WHEAT IN FOREIGN MARKETS, but their production also, and consequent demand for grain, is small. It is much the same in the Departments of Savoy and Upper Savoy. They are limited to small local plants. One only, that of L. S. Crast, at Thonon-les-Bains, on the south shore of Lake Geneva, ships French macaroni through this consulate to the United States (New York), the value of which is between $4,000 and $5,000 per year. This macaroni is of superior quality and highly rated from the fact that the waters used in its fabrication are of a mineral character and so pure as to give it a peculiarly fine flavor. The largest establishment in this vicinity—and one of the largest in France—is at Valence (Department of the Drome), Messrs. Gilibert & Tezier, proprietors. The vice-consul has recently - visited there and states that they use a Russian wheat from Taganrog and other ports on the Black Sea. This wheat-is particularly hard and very strong in gluten, which is necessary to give the paste a proper consistency. By contrast, they speak of a wheat such as is grown in Kansas and Texas as being insufficient in this element, as producing a macaroni that is more or less brittle, that ‘fritters away,” and therefore not suited to their wants. If, however, on examination of specimens of the American wheat in question they should find the quality and price suitable they would be ready to begin business transactions. As to quality, I send under separate cover a sample of the Russian wheat* they now use, a kind similar to which would be necessary to their purpose, and which they would wish to see in advance. As to price, the wheat they are now buying is laid down at Marseilles at 13.20 francs per roo kilograms ($2.55 ‘per 220 pounds). The duty thereon is 7 francs ($1.35) per 220 pounds; transportation from Marseilles to Valence, 8o centimes (15 cents). This makes the total price 21 francs ($4.05) per 220 pounds, delivered at their factory in Valence. Of course these rates are subject to market fluctuations. Naturally, any business to be done from the United States would have to be on this basis. The same would be true, no doubt, with another large firm, that of Messrs. Rivoire & Carret, which has headquarters at Marseilles and plants at other points in France, as well as with all smaller houses here and elsewhere in this country. The essential point, then, for American exporters to study would seem to be whether they can compete with the quality of macaroni wheat demanded and the prices now existing here. C. P. H. Nason, Consul. GRENOBLE, FRANCE, November 11, 1903. 2 ’ ’ * Sample filed in the Bureau of Statistics, FRANCE. HAVRE. (From United States Consul Thackara, Havre, France.) Notwithstanding that France is a great wheat-producing country, certain quantities of hard wheat, suitable for the manufacture of semolina, macaroni, etc., are imported annually to supply the wants of the home industries. As most of the French manufactures of edible pastes are located in the south of France, the bulk of the macaroni wheat is received at Marseilles. The following table, giving the hard-wheat receipts at that port for the past three years, and the countries of origin, was prepared from local statistics published for the trade: ‘ . Hard-wheat receipts at Marseilles for roo, rgor, and 19oz. Whence imported. | 1900. 1gOI. 1902 a — are { = Bushels. Bushels. Bushels. IUTBSEEL cso v/ssossnsssn sh dus ddimuce cubase tine shioniiossnn dhs nt onan tnvitnns sr bes sehneeds ten cons 1,092,985 | 1,432,405 1,500,953 New York and Baltimore.. 28,762 BOF T7E: ies ceers icvurative Buenos Ayres...........ios ot 246,885 21,517 | 9,410 Turkey and the principalities of the Danube | 440,183 598,247. | 550, IIL AIGETIL. cients hisdes ids ised isisase store ania int 4 1,456,605 2,391,537 | 2,790,018 Tanis..:ccveesss .|' 1,532,643 933,967 | 931,582 Other countrie | 44 | 47,387 [oeneeninnininenes OAT: hi ed En Ss abana hed | 4,798,107 | 5,820,231 5,782,074 From the above it will be seen that the American wheat will find the greatest competition in that coming from Algeria, Tunis, and Russia. According to our consul at Marseilles, the 395,171 bushels imported from New York and Baltimore in 1go1 were really a hard Canadian wheat, very likely grown from Russian seed. Any wheat may be imported into France for consumption in the country or for temporary admission. paid. In each case the duties are When entered for temporary admission the wheat is manufactured into flour, sea biscuits, macaroni, and other edible pastes, and the duties are refunded when the manufactured products are reexported. Under the present custom-house rulings the American grain can only be imported for temporary admission as soft wheat for the manufacture and reexportation of flour and sea biscuit, as the customs authorifies do not consider that hard wheat suitable for making semolina, macaroni, and similar edible pastes has heretofore been grown in the United States. I am assured, however, by the director of customs at Havre that if true macaroni wheat grown in the United States is imported into France it will be received for temporary admission as hard wheat, and that macaroni, semolina, etc., made from it will be accepted for reexportation in liquidation of the duties paid. 5 C R—M W-—04—2 noo uw - 13 MACARONI WHEAT IN FOREIGN MARKETS. An outlet for the surplus production of American macaroni wheat may be found in France, provided the American shippers can meet the prices ruling in the French market for similar grain imported from Algeria, Tunis, and the Black Sea. The prices on October 27, in bond at Marseilles, were 15.50 to 16.50 francs ($2.99 to $3.18) per 100 kilograms (220.46 pounds), or, taking a bushel at 6o pounds, from 81 to 86.6 cents a bushel. Although most of the local manufacturers of semolina and other edible pastes are located in the south of France, Havre would be a most suitable port for the reception of American macaroni wheat to supply the wants of the manufacturers in the northern and eastern parts of this country. If American shippers who may be desirous of trying the Havre market will send samples of their wheat, with lowest prices, to H. Collet, 83 Boulevard de Strasbourg; Alfred Cottard, 25 Rue du Lysée; and André Dupaquier, 59 bis Rue de la Bourse, they will receive favorable consideration. These are among the most reliable of the local grain importers. A. M. THACKARA, Consul. Havre, FRANCE, October 29, 1903. In my report on the ¢«“ Outlet for American macaroni wheat in France,” dated October 29, 1903, 1 wrote: Under the present custom-house rulings the American grain can only be€ imported for temporary admission as soft wheat for the manfacture and reexportation of flour and sea biscuit, as the customs authorities do not consider that hard wheat suitable for making semolina, macaroni, and similar edible pastes has heretofore been grown in the United States. 1 am assured, however, by the directof of customs at Havre that if true macaroni wheat grown in the United States is imported into France it will be received for temporary admission as hard wheat, and that macaroni, semolina, etc., made from it will be accepted for reexportation in liquidation of the duties paid. In reference to the foregoing I have to inform the Department that the local director of customs has asked me to submit samples of the American macaroni wheat which it is proposed to export tO France, so that he can send them to the customs administration if Paris for analysis. A. M. THACKARA, Consul. Havre, FRANCE, November 16, 1903. LA ROCHELLE. United States Consul G. H. Jackson, October 19, 1903, reports that there are no macaroni manufacturers in La Rochelle, and consé quently there is no market therein for macaroni wheat. lu ill le in be yorard erector imand tion ent Hles ; 10 n in that nse” FRANCE. LYONS. (From United States Consul Covert, Lyons, France.) MACARONI WHEAT. The great French manufacturers of edible.pastes are pleased and surprised to learn that the yield of hard wheat will be very large in the United States this year. As they have heretofore depended for this article entirely upon Russia and Algeria, its production in large quantities in the United States is looked upon as a factor of prime importance in their business. The manufacturers in Lyons are of the opinion that this new factor will result in a greatly increased consumption of macaroni. Heretofore its consumption has been almost entirely confined to Italy, France, and Spain and the South American nations that are largely peopled from those countries. That it has not been previously introduced on a large scale among other peoples is probably due to the limited supply and to the strong aversion to changing dietary habits. I would suggest that a small quantity of the best hard wheat grown in the United States be sent to the presidents of the chambers of commere and to the United States consuls throughout France, Italy, and Spain. The president of the chamber of commerce into whose hands the wheat falls may be in the business of growing and selling Russian or Algerian wheat and would therefore not be disposed to glut the market with his own goods or to push a competing product, in which case a consul could find some one to take charge of the business. If our wheat is as good as the Taganrog wheat it will certainly find purchasers. Possibly it is of a better quality. If so, it will run the Russian wheat out of the market. The Algerian wheat will continue to be imported on account of its admission free of duty. There are importers of the different special kinds of wheat from whom manufacturers obtain the quality they want. Some industrials simply grind the wheat into semoule, which they sell to paste makers. Others are occupied in producing macaroni of a special shape, the business being thus divided among them. About 550,000 pounds of hard wheat are sold daily in Marseilles, practically all of it coming from Algeria and Russia. A gentleman of whom I sought some information on this subject writes me from Marseilles : If the American hard wheat is as good and as rich in gluten as the Russian wheat—that is, if it contains from 40 to 45 per cent of that article—there will certainly be a large demand for it. This hard wheat can not be grown in France. Russian wheat containing 45 per cent of gluten has been planted in France many times, but the yield from it never contained over 20 per cent of gluten. The dealers here are surprised to learn that hard wheat is to be grown in the United States in large quantities, though some of them say they were prepared for it from the samples of Texas wheat sent them from the Lyons consulate some four years ago. 20 MACARONI WHEAT IN FOREIGN MARKETS. MACARONI. In a dispatch written by me April 19, 1899, and published among consular reports under date of May 29, 1899, I suggested that this variety of wheat could very probably be grown in the United States. The same dispatch reported that the annual output of edible pastes in France was estimated at from 120,000,000 to 170,000,000 pounds. The consumption is constantly increasing, and is now largely in excess of these figures. The factories in France now produce about 330,000 pounds of pastes per day. About one-third of this is exported—most of it to the United States. The only other countries in Europe in which edible pastes are made are Italy and Spain, the latter country producing barely enough for the domestic consumption. Italy exports pastes to the South American nations and in a very limited quantity to the United States. France exports some pastes to Austria, Germany, and Belgium, but her paste business there is not important. Should the output of this article be increased in the United States much beyond consumption, the countries in which to look for purchasers would be Belgium; Germany, Austria, and Russia. The product of France and Italy is far in excess of consumption. The probability is that the output of the United States will soon be so great that we will be able to supply the rest of the world. It can not be otherwise than that our methods of manufacture will soon produce at lower figures than France and Italy. They are countries of low wages, which means little or no progress in methods of work. The European producers expect us to excel them in everything. When in 1899 I began studying this subject and applied to the largest manufacturer of edible pastes in Lyons for information he refused me admission to his works, saying: You will interest Americans in this business; they will begin the manufacture of pastes and in a few years will take all this business away from us. Much of the extra quantity of hard wheat produced in the United States this year ought to be worked up into edible pastes and find consumers among the growing population of the United States. Macaroni, in its various forms, is a most popular dish wherever it is known, and is easily prepared and makes a wholesome and acceptable addition to a meal in any grade of society. It can be preserved almost indefinitely. It would be welcomed on frontier posts and in the far West, where delicacies are not readily accessible. In Italy, especially in and around Naples, it is the chief article of daily food. While the nobility and the wealthy classes generally find it indispensable to a good meal all the year round, it is the main stay of the poorer classes, who eat it in their homes, in all the large and small restaurants, and on the street corners, where a soup dish of it, seasoned with tomato h FRANCE. sauce, is sold for z cents. I suppose its introduction among our people would be difficult on account of the prejudice that prevails among all peoples against a dish that comes from abroad, but by refusing it they deprive themselves of a cheap, healthful, and palatable food. Joun C. Covert, Consul. Lyons, FRANCE, October 24, 1903. MARSEILLES. (From United States Consul-General Skinner, Marseilles, France.) The market for macaroni wheat is active at this moment, and prices are rather firmer than they have been. The present is therefore a favorable time for American exporters; but in spite of the reported surplus of 10,000,000 bushels, they do not seem to have been sufficiently interested in the matter to have supplied samples or anything else to important buyers in this the chief market for hard wheat in the world. The Marseilles market could of itself absorb a very large proportion of the entire American surplus, prices and quality being reasonable, as compared with the conditions upon which Russian and Algerian wheats enter this market. Messrs. Bendit, Limburger & Co. have taken a keen interest in the development of the macaroni-wheat industry in the United States, and when I informed the senior member of the firm of the present great surplus he immediately cabled to an officer of my acquaintance in the Agricultural Department requesting to be put in touch with firms able to make him offers—an incident which indicates the possibilities in this city. We have a number of steamship lines operating between New York and Marseilles—notably the Anchor Line and the Cyprien Fabre Line—and the White Star Line has just organized a Marseilles service from Boston, so that the opportunities for shipments are frequent and satisfactory. On October 19 the market was reported firm, with Russian wheat bringing around 16 francs ($3.08) per 220 pounds, duty not paid. Tunisian and Algerian wheats, which pay no duty, were worth 22.12 francs ($4.27) at the same time. These quotations may give some idea of the situation. It is impossible to establish any reliable difference between the prices of hard and soft wheats. They go up and down independently of each other, as the demands are for widely different purposes, as a rule. As intimated above, Messrs. Bendit, Limburger & Co., 4, Rue des Princes, are more likely to be interested in the sale of American macaroni wheat than any other Marseilles firm, and are in a position to handle any business which may be offered to them on satisfactory terms. Bottazzo & Pignatel, 16, Rue 22 MACARONI WHEAT IN FOREIGN MARKETS. de la République, have also been greatly interested in this subject. Other firms with whom correspondence might be undertaken are: Louis Dreyfus et Cie., 50, Rue Breteuil. N. Couppa, 23, Rue de I’Arsenal. J. Hubscher, 5, Cours St. Louis. Allatini et Cie., 2, Rue St. Jacques. Ralli Brothers, 12, Allées des Capucines. John Fachiri, 75, Rue Sylvabelle. ROBERT P. SKINNER, MARSEILLES, FRANCE, October 20, 1903. Consul-General. Under date of September 10, 1903, and previous to the issuance of the Department circular, United States Consul Robert P. Skinner, Marseilles, France, reported that the Marseilles hard-wheat import trade continued deeply interested in the effort of the farmers of the United States to grow a merchantable macaroni wheat, and that the samples received were eminently satisfactory, but as there had been no surplus of any consequence to ship there was nothing new to be said. NANTES. (From United States Consul Ridgely, Nantes, France.) In all western France, as far as I can learn, there is but one macaroni factory—at Nantes—and it is rather a small establishment, manufacturing macaroni, vermicelli, and the other products of semolina. Semolina (in French, semoule) is the grindings of blé dur (hard wheat), or macaroni wheat. Now, while there is a considerable market in Nantes for semoule, there is no market here at all for the hard wheat from which it is ground, for the reason that none of the mills at Nantes grind hard wheat. The macaroni factory to which I have referred gets its supply of semoule from Marseilles and Havre, at both. of which cities there are various minoteries grinding hard wheat. Persons with whom I discussed the matter here say that they doubt that there is sufficient gluten in American wheat to make good macaroni semoule. They also say that the best wheat for this purpose comes from Russia and Africa. The establishments at Marseilles and Havre, which principally supply this market with the products of hard wheat, are the Grands Moulins de Corbeille, Havre; Messrs. Joseph Maurel, 4, Boulevard de la Liberté, Marseilles: : M. Fonquet, 6, Boulevard Dugommier, Marseilles; and M. Maccary, 3, Rue Villeneuve, Marseilles. Benj. H. RipGeLy, Consul. NanTES, FRANCE, October 22, 1903. . | | | | FRANCE. NICE. (From United States Consul Van Buren, Nice, France.) / { : § fi 3m There are several macaroni manufactories in Nice, and- thigh Porth eX g sume about 33,000 pounds of macaroni flour, or ‘tsemoule?, perday.. ‘3 Up to a few years ago, the supply of hard wheat from", hich this > flour is made came almost exclusively from Russia, but [ately dont * 4 siderable quantities have been brought from Tunis and Algeria: = a The principal flour mills in this region are at Marseilles. There is but one mill of comparative importance at Nice, which grinds about 66,000 pounds of all kinds of wheat daily. Only a limited quantity of the hard wheat is milled at Nice, almost the entire supply of the flour coming from Marseilles. Macaroni manufacturers are paying for their flour at present at the rate of 31 francs ($5.98) per 220 pounds, while the hard wheat is selling at 22.75 francs ($4.39) per 220 pounds, duty paid, delivered on the quay. It would appear from the foregoing data that a market should exist at Nice for not less than goo tons of hard wheat per month, and that it should be only a question of price that such wheat should be imported direct. One fact is incontrovertible, viz, the wheat and flour actually used here do not come through first, nor perhaps second, hands, and it is judicious to assume that direct importations of staples to this port should obtain the same benefits as manufactured articles coming direct, in the way of lower prices. This in turn would mean increased consumption, which would encourage the creation of additional milling facilities. This market could very easily absorb an increased production of macaroni, for much is imported from Italy and shipped from the interior of France, assuming, and I think correctly, that the term ‘macaroni’ includes all products made from the paste of the semoule and which vary only as to the shapes in which they are molded. This premised, and coming to the practical part of the question, I would suggest offers of a bark or brig cargo of from 500 to 600 tons six weeks with quotations c. i. f. Nice. If intending shippers were to forward here mail samples with a pro forma invoice, this consulate would invite the most suitable among the buyers to examine them, and would then place the parties interested in communication. HaroLp S. VAN BUREN, Consul. Nice, FRANCE, October 15, 1903. 24 MACARONI WHEAT IN FOREIGN MARKETS. PARIS. (From United States Consui-General Gowdy, Paris, France.) Very little macaroni and other edible pastes are made in this district, the great center of their manufacture being Marseilles, Lyons, and other midland cities in France. All the large makers have agencies in Paris, but very little is actually manufactured here. Messrs. Rivoire & Carret (of Lyons and Marseilles), one of the largest makers in the country, have a factory at St. Denis-sur-Seine, and the following firms also have factories in this district: Mirand & Courtine, Maisons-Alfort, Seine. C. Menier, Chelles, Seine, and Marne. Scapini, 38 Boulevard de Strasbourg, Paris. Felix Potin, 83 Rue de I’Ourcq, Paris. A great quantity of these edible pastes, known under their different names, according to the size of the ‘‘tube,” or shape, as macaroni, nouillettes, vermicelli, paté d’Italie, etc., are now consumed in France, and there should be a good opening for the macaroni wheat grown in America if it contains all the properties the manufacturers desire. However, I have consulted an agent well qualified to speak on the subject, and he states that the ghirka wheat which he has seen as being that which our growers intend for macaroni is much too small and not sufficiently glutinous; the flour required should be like the species known as ‘‘semolina.” I shall be very pleased to forward samples to the few factories in this consular district if the growers will supply same, stating prices and quantities, but I regret to say there seems to be no demand in Paris for macaroni wheat. Joun K. Gowby, Paris, FRANCE, October 24, 1903. Consul-General. ROUBAIX. Under date of October 23 United States Consul W. P. Atwell, of Roubaix, reports as follows: In regard to macaroni wheat in this consular district, I would state that I am informed that its use is limited, the demand being small. The supply is usually obtained through Marseilles. Most of the grain merchants of this district, with Lille as a center, have excellent connections with American correspondents, making large importations of both wheat and corn. GERMANY. GERMANY. BAMBERG. (From United States Consul Bardel, Bamberg, Germany.) There is no use for macaroni wheat in this consular district, 4 unless it can be worked into flour for other purposes than the making ) of macaroni. My informant on this subject, Mr. L. G. Waeger, of this city, the most prominent wheat and flour merchant in Bamberg, would like to have samples and quotations sent to him, since some i of the millers he consulted on the subject are under the impression | that this macaroni wheat could be utilized successfully for other purposes. If anyone wishes to comply with Mr. Waeger’s desire, I will very gladly turn over to him whatever samples may be sent. W. BarbpEL, Consul. BAMBERG, GERMANY, November 11, 7903. BARMEN. (From United States Consul Bluthardt, Barmen, Germany.) i | 1 | | The milling establishments in this district, few in number, handle bakers’ wheat only. Dealers keeping large stocks of various kinds of flour and wheat to supply the retailers eventually with small quantities of certain grades wanted do not exist here. Flour and wheat dealers are buying South Russian and Alsatian wheat in quantities of 500 sacks of roo kilograms (220 pounds), while American wheat can not be obtained in quantities less than 2,000 sacks of the same weight. For this reason dealers and brokers are of the opinion that it would be difficult to introduce American macaroni wheat—an article not sufficiently known in this district—unless it could be tried and bought in smaller lots. There is but one macaroni factory in the Province of Westphalia. In southern Germany, Baden and Alsace, they are more numerous. THEODORE J. BLUTHARDT, BARMEN, GERMANY, October 24, 1903. Consul. BERLIN. (From United States Consul-General Mason, Berlin, Germany.) There are five manufacturers of edible pastes (macaroni, noodles, etc.) in the consular district of Berlin, all of whom at present derive most of their supply of macaroni wheat from the importers at Hamburg. They are as follows: Eugen Millauer & Co., Landsberg a. d. Warthe. = Max Heininger, Neue Weissensee. A Berliner Teigwaaren Fabrik, 18 Kraut Strasse, Berlin. J. Meineke, 83 Belle Alliance Strasse, Berlin. Robert Bandely, 18 Tempelhofer Ufer, Berlin. nN OH» MACARONI WHEAT IN FOREIGN MARKETS. All these manufacturers have been informed of the estimated surplus of 10,000,000 bushels of macaroni wheat in the United States available for export, and have been invited to send in a statement of their requirements for the coming year, but thus far no response has been received, for the reason that consumers of macaroni wheat in this district are not importers and prefer to continue their practice of purchasing supplies from grain dealers at the nearest seaport. It is therefore the grain importers at Hamburg, Bremen, and Mannheim, rather than the individual consumers throughout Germany, who will be directly interested in the subject. Macaroni wheat is sold in Germany by the metric ton of 2,204 pounds, and the present prices are about 150 marks ($35.70) per ton at Berlin and ro3 to rio marks ($24.99 to $26.18) per ton at Hamburg. Frank H. Mason, BERLIN, GERMANY, October 28, 1903. Consul-General. BREMEN. (From United States ( onsul Diederich, Bren Germany.) No market can be found in this consular district for American macaroni wheat, as no macaroni is manufactured here or anywhere in northern Germany. As is well known, all macaroni-eating people live in southern countries—in France, Austria, and Italy. I consulted a number of the leading German grain importers and to them even the term ‘‘macaroni wheat” was entirely unknown, which goes to show that the article is not handled in this market. Henry W. DIEDERICH, Consul. BREMEN, GERMANY, October 20, 1903. BRUNSWICK. (From United States Consul Albert, Bruns any.) The term ‘‘macaroni wheat” (in German ‘“ Makaroniweizen ) is not known to the trade in Germany. Macaroni is known here as noodle. In the manufacture of noodle only hard wheat is used, and this sort does not grow in Germany; there would therefore be no prejudice to be overcome in the introduction of the American macaroni wheat. The prospect for the successful export of such wheat would depend upon the price at which it can be delivered in Germany. - GERMANY. The present price paid by the noodle manufacturer to the grain dealer is 130 marks ($35.70) per ton of 2,204 pounds. This price corresponds with 103 to ro marks ($24.99 to $26.18) per ton at Hamburg or Bremen. At this latter price the American macaroni wheat must be delivered to the wholesale grain dealer in those two cities. The macaroni wheat used in Germany is imported from Russia. One of the largest, if not the principal, manufacturer of noodle or macaroni in my district is Ferdinand North, of Erfurt, in Thuringia. He does not purchase the wheat, but the products thereof— grits and meal—which he obtains from the milling establishments. The following is a list of the principal mills and manufacturers of macaroni wheat in my district and elsewhere: Wesermiihlen Aktiengesellschaft, Hameln. E: Riege, Emmerthal, Hanover. Walz und Mahlmiihlenwerke, F. von Dreyses Erben, S6mmerda. Ludwigshafener Walzmiihle, Ludwigshafen. H. Hildebrand & Soehne, Weinheim. Rich. Banse, Meisdorf am Harz. Fr. Ramme, Neinstedt am Harz. C. Weineck & Soehne, Oldesleben, Thuringia. No kinds of grain are directly imported into Brunswick, but they are purchased from the large grain houses in Hamburg and Bremen. Persons in the United States who are desirous to sell macaroni wheat might correspond directly with the above-mentioned mills and manufacturers of noodle or macaroni. Correspondence should be conducted in German. TaLsor J. ALBERT, Consul. Brunswick, GErMANY, October 20, 1903. CHEMNITZ. (From United States Consul Monaghan, Chemnitz, Germany.) After consultation with some of the leading grain dealers, I find that this city offers no market of importance for macaroni wheat; the macaroni consumed in Chemnitz is brought from other German cities, and not manufactured here. The wheat, I am told, enters Germany largely through Hamburg and Bremen. The dealers with whom I spoke have at no time done any business worth mentioning In macaroni wheat or flour, so that this city would seem to afford no outlet for the surplus crop of the United States. J. F. MONAGHAN, Consul. CHEMNITZ, GERMANY, November 2, 1903. lp vi Ee wre - 28 MACARONI WHEAT IN FOREIGN MARKETS. COLOGNE. (From United States Consul Barnes, Cologne, Germany.) Upon receipt of the macaroni-wheat circular, I wrote to the leading macaroni manufacturers of Germany inquiring as to the opportunities existing for the sale of American wheat. I received a number of replies, and inclose translations of the same. As will be noted from these communications, the general com- | plaint against American wheat seems to be (1) that the quality is not up to the standard required for the manufacture of macaroni and (2) the shippers in the United States do not deliver the same grade as submitted in samples. According to information obtained from local dealers Russian macaroni wheat is now being sold f. o. b. Rotterdam for $3.05 to $3.21 per 220 pounds. In my opinion it would be a good idea for exporters in the United States desiring to sell wheat to German millers to forward samples, together with prices either f. o. b. Rotterdam or Antwerp, to those firms whose letters are inclosed herewith. Special attention, however, should be called to the fact that if American exporters expect to build up a permanent market in Germany deliveries must be made according to samples submitted. The duty on American and Russian wheat is 83 cents per 220 pounds, while on Canadian wheat the duty is $1.19 per 220 pounds. Cuas. E. BARNES, Consul. COLOGNE, GERMANY, November 25, 7903. (From Wesermuehlen Aktiengesellschajt, H Replying to your communication we desire to inform you that macaroni hard wheat is not cultivated in Germany at all. That which is used is imported chiefly from southern Russia and northern Africa, of which we are the among the largest consumers in Germany. We, as well as the other hard semolina manufacturers in Germany, are adverse to obtaining our supply from America, for the reason that while samples for inspection are submitted, sales are not made according to the samples, but as an execution ient. of the contract American certifications are suffi Thus far supplies received from America, with but few exceptions, have never been equal to sample, the goods received: being of an inferior quality. After the certificate was honored there was no redress and no means of determining the actual value. Because the certificate is considered sufficient evidence of the fulfillment of the contract, nearly all consumers in Germany arc refraining from placing orders in America. If the American exporters were willing to sell acc ording to the samples actually submitted, and not according to certificate, a larger export to Germany would be assured, but not under the conditions which have existed up to the present time, WESERMUEHLEN AKTIENGESELLSCHAFT. HAMELN A. D. WESER, November 3, 1003. GERMANY. (From Guilleauwme &° Sockne, Coeln-Raderthal.) We duly received your request of the 4th instant, but are not in a position to give you an opinion as to the importation of macaroni wheat from America to Germany. The better grades of macaroni are made exclusively from the hard Taganrog ¢ wheat. We obtain our supply chiefly directly from Saloniki or Marseilles, the | latter place being the market of the world for hard semolina. Of late years several large semolina mills have been established in Germany, which furnish a fair article, thus making us less dependent on foreign countries for our demands. As far as we know these mills get their supplies by way of > Antwerp, which of late has been considered the market for foreign wheat. C. A. GUILLEAUME & SOEHNE. COELN-RADERTHAL, November 5, 1903. (From Hildebrand &° Soekne, W einhein, Baden.) Replying to your favor of recent date, we desire to state that there will always be a demand in Germany for wheat suitable for the manufacture of macaroni or other goods made of dough. This wheat is now imported in large quantities from Russia (Taganrog). Whether the American wheat is of such quality as to be suitable for the purpose mentioned we are unable to say without seeing samples and having an approximate price. H. HILDEBRAND & SOEHNE, ) WEINHEIM, BADEN, November 27, 1903. : (From Aktiengesellschaft fuer Muehlenbetrieh, Neustadt.) In reply to your request of yesterday, we will inform you that for the manufacturing of hard-wheat semolina, which is necessary for the making of macaroni and other food purposes, we are importing large quantities from southern Russia (Taganrog, Berdiansk, and Odessa) throughout the year. For some time we have been unable to buy hard wheat from America to any extent, owing partly to the lack of propositions from there and to the further fact that American wheat was higher in price than that from Russia. Last spring we succeeded in obtaining several hundred tons of Plata Candeal wheat, but this proved to be of too light weight, as to quality, for our purpose. No hard wheat suitable for the production of macaroni is grown in Germany, and a proposition for hard wheat, which is clear and glassy, containing no softwheat kernels, and weighing 78 to 81 kilograms (170 to 180 pounds), would receive consideration. AKTIENGESELLSCHAFT FUER MUEHLENBETRIEE, NEUSTADT AN DER HAARDT (RHEINPFALZ), November 6, 1903. (From Ludwigshafener Walzm wehle, Ludwigshafen.) ; Regarding the so-called macaroni wheat, the essential points are that the same 1s clean, that it is of uniform yellow color, has a very hard kernel, and is free from White kernels and seeds of weeds. Such a hard wheat will completely defeat all fompetition from southern Russia. : There is no German production of this class of whe dependent on the import from other countries. at, and we are entirely = 30 MACARONI WHEAT IN FOREIGN MARKETS. For the transaction of business it is essential that the conditions are on a safe basis, viz, purchases to be made from actual samples. The present system of dealing by means of certificates is detrimental to growth of importations. LUDWIGSHAFENER WALZMUEHLE. LUDWIGSHAFEN AM RHEIN November 6 1Q03. ) ’ J DRESDEN. United States Consul-General C. L. Cole, of Dresden, Germany, under date of October 17, 1903, reports: There are only three macaroni and noodle manufacturers in this consular district, whose business does notextend beyond the city limits. I have been informed that Russian wheat is preferred, and that hardly any American wheat is used here. What little is used is bought of the Hamburg importing mills, and none is imported direct into this district. DUSSELDORF. (From United States Consul Lieber, Diisseldorf, Germany.) There is no class or brand of wheat known by the corn dealers of Diisseldorf as macaroni wheat and there are no manufacturers of macaroni or similar articles in Rhineland or Westphalia, though there are quite a number in southern Germany whose goods are consumed in these Provinces. Probably the wheat referred to is of hard, glutinous quality, and the only way for American firms to sell it to this country would be to correspond with the large dealers here and offer the goods to them. No guess can be made as to the probability whether the brand referred to can be imported into this part of Germany. All depends on the quality and the price of the goods. One large wholesale dealer who has been importing American cereals for many years in very considerable quantities complained to me that the quality of wheat supplied, largely from Port Arthur inspection, is of such inferior quality that German importers are unable to live up to their contracts. Another dealer told me that the probabilities for American wheat would be very small for this season, because quantity and quality of Russian and Roumanian wheat were excellent this year and fully sufficient to supply the German market. P. LieBer, Consul. DUSSELDORF, GERMANY, October 13, 1903. 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. MACARONI WHEAT IN FOREIGN MARKETS. 3 $8} No doubt more letters will be received, which will be forwarded at once. The total imports of wheat into Germany from January to August (inclusive), 1903, were 1,183,325.4 tons, of which Russia furnished 418,325.5 tons, Argentina 262,280.7 tons, and the United States 413,288.2 tons. The wholesale prices for wheat at Antwerp in August, 1903, per metric ton (2,204.6 pounds), were: Description. Wholesale price. Danube, Medium... iceieueasieersunssinisassssasinsasiassessnsssinasasssssssssassansssnns Azina, medium.. 135.76 | Red winter, No. 136.82 | Walla Wall: 139.97 | Kansz 4 | RicHARD GUENTHER, FRANKFORT, GERMANY, October 15, 1903. Consul- General. ) ) ’ In subsequent reports Consul-General Guenther transmitted a number of letters® received from the following parties interested in the importation of macaroni wheat: D. Berwin, of Hamburg, Brahmsallee 11, agent for wheat, etc., who is willing to act as agent for macaroni wheat for first-class exporters. Adolph Schoenstadt, of Leipzig, agent for twenty-five years for wheat, etc., for importers and milling establishments. Moritz Ponfick, of Frankfort, Mannheim, and Duisburg, wishes to receive offers for macaroni wheat. | Alfred Pleiser, of Berlin, Knesebeckstrasse 40, having agencies in Germany, Austria, and Switzerland for American products. Richard Meissner, Leipzig, Packhof Strasse 3, has repeatedly imported ‘‘ goose wheat,” which is probably another name for macaroni wheat, from Canada. Desires offers from first-class firms. Ernst Hugo Roehl, Hamburg, would like to act as agent for exporters of macaroni wheat. : Alfred Kolbe, Hamburg, Kirchenallee 24; import commission agency; has business friends in Sicily who are manufacturers of dough articles; would like samples and lowest prices for macaroni wheat per metric ton delivered at Messina or Palermo, Italy. A. & W. Niermoeller, Guetersloh, Germany; millers; ask for prices and samples, stating that they eventually could use large quantities. Albrecht Egner, agencies, Frankfort; asks for offers. Carl Renner, Dresden, Hegerstrasse 2; buyers for dough-goods manufacturers for twenty-five years, and for the roller mills of Budapest since 1889; thinks he can * Letters filed in the Bureau of Statistics, Department of Commerce and Labor, | GERMANY. 33 sell macaroni wheat in place of Russian hard wheat from Taganrog; asks for samples. Duttenhoefer & Glaser, of Mannheim and Duisburg; commission merchants in grain; letter is written in English and a blank form ofa pro forma contract inclosed. Postal card from F, L. Hastedt, of Buxtehude, Germany, manufacturer of macaroni, asking for offers. From Gerwig Herker & Co., manufacturers of dough goods, Basel, Switzerland, requesting further communication. From Aktiengesellschaft fuer Muehlenbetrieb, Neustadt an der Haardt, Germany, requesting samples of macaroni wheat. From Friedrichsdorfer Nudelfabrik, Friedrichsdorf, Taunus, Germany, giving the addresses of the largest manufacturers of dough goods in Germany who can use macaroni wheat. The writer of this letter is the president of the association of German dough-goods manufacturers. From Gebrueder Friedberg, of Magdeburg, Germany, who h ported wheat from the United States, and would like to be can firms having macaroni wheat for sale. From W. Hildebrandt, Friedrichsmuehle, Goslar a. H macaroni wheat in his mills. From Societa Molini & Pastificio Pantanella in Italian. They ask for prices and terms. ave frequently imrecommended to Ameri-., Germany, who uses , of Rome, Italy; letter is written From Dr. Phil. A. Neufeld, of Warsaw, Russia, stating that he would be willing to take the agency for macaroni wheat for Warsaw. From Heinrich Gregory, of Hoechst a. M., manufacturer of cakes and biscuits, etc. He wishes his name to be communicated to exporters of macaroni wheat. From A. Hildebrand & Soehne, of Weinheim, Baden, millers, asking for samples and quotations of macaroni wheat. From Bruder Zatka, Budweis, Austria, desiring a sample of American macaroni wheat, FREIBURG. (From United States Consul Liefeld, Freiburg, Germany.) From inquiries I learn that there is in this consular district no direct market for wheat, either in upper Alsace or in upper Baden. Although there are some mills scattered throughout this district the millers are accustomed to get their supply either direct from the farmers or from the wholesale dealers in Mannheim, whose agents make regular weekly visits to Freiburg and at one of the cafés exhibit their goods and take orders, not only from the dealers in this city, but from the dealers of all the surrounding district. Such has been the custom for many years, the millers here preferring to buy in this way rather than run the risk of loss in transit. My information as to Muelhausen and upper Alsace was of ‘a similar nature. The mills were not fitted to grind the macaroni Wheat (blé dur), but were designed for grinding the softer quality of wheat (blé tendre). E. THEOPHILUS LIEFELD, FREIBURG, GERMANY, November 5, 1903. Consul, $ ¢C R—M W—o4——3 34 MACARONI WHEAT IN FOREIGN MARKETS. HAMBURG. United States Vice and Acting Consul-General E. H. L. Mummenhoff, of Hamburg, Germany, under date of October 26, 1903, says: The common idea among the importers of wheat in this city is that there would be very little chance of doing much business in Hamburg in macaroni wheat. However, Mr. Gustav G. Ascher, Luisenhof No. 43, a leading merchant and importer in this city, is of the opinion that macaroni wheat could be imported into Germany provided the quality and the prices justified, and he requested me to advise that intending exporters of macaroni wheat be put in communication with him. After receiving samples, he will be better able to give satisfactory information on this subject. KEHL. Under date of October 24, 1903, United States Consul J. I. Brittain, of Kehl, Germany, requests that samples of macaroni wheat be sent to the Illkircher Muehlenwerk, Strassburg, Germany, one of the largest and best-equipped milling establishments in Europe. This establishment will give the wheat a fair test. The samples of wheat should consist of about 10 pounds each and the price should be distinctly marked so much per 1,000 kilograms (2,204 pounds). Samples can be sent by express. The nearest port is Antwerp. A letter should also be written by each person sending samples of wheat, giving price and number of sample indicated, which number should correspond with the number attached to each sack containing samples. The samples of wheat may be sent direct to the above-indicated address and cleared at the Strassburg custom-house. The grain can arrive at the mills either by water or rail, as the mills are located in the Rhine harbor. Under date of October 26, Consul Brittain further requests that samples of wheat be sent to Michel Klein, Strassburg, Alsace, Germany, Kronenbrugerstrass No. 35. Michel Klein is a commission merchant doing business on an extensive scale. He purchases wheat from the United States in cargo lots and is much interested in obtaining samples and prices of macaroni wheat. The directions given in regard to samples and shipping to the Illkircher Muehlenwerk should be complied with in this case also. GERMANY. MAGDEBURG. (From United States Consul Me Kellip, Magdeburg, Germany.) On receipt of the Department circular, I communicated with the leading dealers in my district and the following report is based upon the information received therefrom. It may be said that considerable quantities of macaroni wheat are used in Germany, although the number of mills engaged in its manufacture is comparatively small. In the Magdeburg consular district the largest | Wesermuehlen Aktiengesellschaft, in H makes a buyer is the ameln-on-the-Weser, which specialty of milling macaroni wheat (called H and Richard Banse, of Meisdorf-in-the-H The latter gentleman writes me t artweizen), arz. hat he uses over 2,000 tons (x ton=z,205 pounds) yearly in the manufacture of used for soups and food, and the finer roni. He says that the groats for yellow color and glisten; there groats, which are sorts for noodles and macathis purpose must be of a rich fore, the wheat must be of a brown color and glassy appearance. Mr. Banse has up to the present time imported his macaroni wheat from South Russia and occasionally from Argentina and Chile , and says—as do the others with whom I have been in communication on the subject—that he can not tell whether the American wheat would be suitable for his purpose without seeing samples of it, and that the terms upon which it is offered must be as advantageous as those of the Russian exporters. The price for Russian macaroni wheat on the 20th of the present month ranged from 132 to 134 marks ($31.41 to $31.89) per ton of 2,205 pounds c. i. f. Hamburg. The Wesermuehlen Aktiengesel haps uses more macar informs me that it h Ischaft, of Hameln, which peroni wheat than any other mill in this district, as had unfortunate experiences with the American product, because, alt} tion, they were not, terms were such th turned out to be of inspected. Further will only ough samples were furnished for inspechowever, made the basis of the sale, and the at no redress could be had if the wheat delivered an inferior quality or not so good as the sample , that as far as the proprietors are concerned they take into consideration the purchase of American wheat when it is sold strictly according to sample and when the sellers bind themselves, in case the delivered grain does not turn out to be as good as the sample, to make good the loss according to the difference in value, to be passed upon and decided by the London Board of Arbitration. As in the production of good groats, so much depends upon the quality of the wheat that buyers can easily" f money if the shipments turn out to be of an inmuch below the inspected sample upon which the lose large sums o ferior quality or 36 MACARONI WHEAT IN FOREIGN MARKETS. purchase was made. In the opinion of this firm a market for macaroni wheat will be open to American exporters if they offer the same terms as the Russians. Mr. Richard Sonnenfeld, Karlstrasse 6, one of the largest grain commission merchants of this city, has also supplied me with much of the information contained in this report. All the millers expressed a desire to see and have the opportunity of inspecting the American product, and would without doubt make a trial of it if satisfactory terms could be arranged. The names forwarded herewith embrace those who were written to on the subject, and although some of them could give no information they are sent in the belief that the list will be of use to such exporters as would wish to place themselves in communication with interested parties in this consular district: W. A. Drenckman, Magdeburg. Richard Banse, Meisdorf am Harz. C. F. Hildebrandt, Magdeburg. Richard Sonnenfeld, Magdeburg. Magdeburger Muehlenwerke, Mag- Th. Pevestorff, Magdeburg. deburg. Ferd. Bohnenstiel Nachf., Magde-A. F. Deissner, Magdeburg. burg. Wesermuehlen, Hameln a. Weser. WirLiam A. McKevvir, Consul. MAGDEBURG, GERMANY, October 30, 1903. MAINZ. United States Consul Walter Schumann, of Mainz, Germany, writing under date of October 15, 1903, Says: Upon personal inquiries I find there is no demand for macaroni wheat in this district, as there are no establishments of any consequence in this neighborhood which manufacture macaroni, vermicelli, or similar articles. The few small concerns of this city which manufacture vermicelli as a by-product use not more than about 100 bags of flour during the year; they do not buy special macaroni wheat, but merely pick out of their stock on hand such wheat as is best adapted for the manufacture of vermicelli, macaroni, and like products. Such wheat, I understand, is hard Duluth, Kansas, and North Spring, Nos. 1 and 2. MUNICH. (From United States Consul-General Worman, Munich, Cermany.) In the consular district of Munich hard wheat is not favorably looked upon by the trade, principally because it is not used in large quantities; nevertheless I have obtained a list of such parties in Bavaria as would be likely to prove purchasers, not only within my GERMANY. own consular district, but also within the districts of Nuremberg and Bamberg, which is appended: Abschrift.—Teigwaaren-Fabriken. Achdorf bei Landshut.—]. Gruber. Augsburg. —Paul Baumeister and J. C. Greiner. Bobingen bei A ugsbur, .—Kunstmuehl Bobingen Aktiengesellschaft. Luerth bei Nuremberg.—Kaiserslautern, Michael Hauck. Lambrecht bei Neustadt a. H.—Gebriider Merr. Landshut.—Molie Brunnhuber, Marie Flaschentraeger, Mart. Kranzeder, Aug. Struckenberger, and M. Struckenberger. Lindau in Bodensee.—Frd. Fleck. Memmingen.— Joh, Kuehle and Gebriider Widmann. Munich.—Brunner'sche Teigwaaren fabr., Schillerstrasse 11; Gebriider Huether, Nachf., Plinganserstr: Griener & Schwarz, Heustrasse 27; Hager J. N. vorm. Nagenrauth, Schillerstrasse 11: Jos. Kraus, Kleestrasse 13; Th. Leisinger, Westenriederstrasse 15: Georg Weiss, Tulbeckstrasse 3-a 1-4; Carl Zinn, Salv strasse 7; and C. Peyer, Thal 65. Neustadt a. H{.—Jacob Mack. e 64; ator- Nuremberg.—M. Barthelmaess, Steinbuehlerstrasse 14; Carl Zinn, Plobenholsstrassee 10; Anton Wittmann, zw. d. Fleischl i.; Eugen Mueller, Freiblergasse 14. St. Ingbert bei Zweibruecken.—1. Friedrich & Sohn. Streubing.—Max. Scheurer. Waldsee (P falz).—Georg Haug, Nachf. Wuerzburg.—Erste Wuerzburger Eierteigwaarenfabrik Hege & Steinbrueckner. James H. WormAN, Munich, GERMANY, October 16, 7903. Consul-General. NUREMBERG. (From United States Vice and Deputy Consul Bock, Nuremberg, Germany.) From information received, I believe that Bavaria offers no market for macaroni wheat, the macaroni industry being quite unimportant in the Kingdom of Bavaria. The only establishment of any account in this consular district manufacturing groats out of such hard wheat is the firm Koch & Gellerthaler, in Baiersdorf, near Nuremberg. This firm buys either from grain importers in this city or in the city of Mannheim. The latter city, especially, is a large grain center which supplies southern Germany with foreign grain. American grain, for instance, is shipped on the River Rhine as far as Mannheim and thence carried by rail to its destination in southern Germany. I was told that the following firms: Wesermiihlen Aktiengesellschaft, Hameln, Westphalia; Hildebrand & Sohne, Weinheim, Hessen ; and H.-Banse, Maisdorf, Hessen—are all leading firms in Germany for the manufacture of groats out of hard wheat doubtedly could become large purchasers of American macaroni , and that they unwheat. Being located in the more northern part of Germany, they 5 38 MACARONI WHEAT IN FOREIGN MARKETS. buy mostly from grain importers at Antwerp, but they mightalso buy direct from the United States. Grain importers in this city who deal in American wheat and are also likely to handle macaroni wheat are Carl Sachs, Gruber & Biirklin, and Wm. Fr. Waydelin. Oscar Bock, Vice and Deputy Consul. NUREMBERG, GERMANY, October 19, 1903. PLAUEN. (From United States Consul Muench, Plauen, Germany.) There are no establishments for the manufacture of macaroni located in or near Plauen, hence I am unable to report that this locality offers any special opportunity for marketing the surplus product in question. The accompanying clipping from the “market” column of the Berliner Tageblatt, one of the leading journals of this country, will show that the subject has reached the public prints from a most effective quarter, and if a suggestion may be here added it would be to arm our consulates with a brief but comprehensive description of the wheat in question—its quality, uses, probable cost, etc. It may well be assumed that, armed in advance with this information, consuls would be enabled to effect large savings in time otherwise spent in correspondence. AMERICAN WHEAT FOR THE MANUFACTURE OF MACARONI. The Agricultural Department of the United States of America points out the large yield in American macaroni wheat this year. The surplus of this species of wheat for export is estimated at 10,000,000 bushels. Europeans interested in macaroni wheat are requested to send their addresses to the consulate-general at Frankfort, to be forwarded to the United States. Huco MuEeNcH, Consul. PLAUEN, GERMANY, October I5, 1903. SOLINGEN. (From United States C onsul Lang, Solingen, Germany.) While there is no direct demand for macaroni wheat in this consular district, I have learned, while making inquiry regarding the same, that Germany is quite a good market for hard wheat suitable for making macaroni, there being none grown in Germany. The wheat that is used is imported chiefly from southern Russia and is cheaper than that imported from the United States. GERMANY. 39 There seems to be considerable complaint about the manner in which orders are filled by parties in the United States. Samples are sent for inspection, but the orders are not filled accordingly. Then, again, American certificates are sufficient for filling a contract and after these certificates are once accepted there is no redress whatever for inferior goods. I am told that if shipments are made according to actual samples submitted and the certificates done away with, large orders can ‘be expected. The wheat that is desired and in demand here must be of a clean cultivation. It must be of a uniform yellow color, free from weed seeds and white, soft kernels, and of a clear and glassy appearance. If such wheat is delivered it will easily compete with Russian wheat and, in my opinion, large orders will be placed by German mills and commission houses. Joseru J. LANG, Consul. SOLINGEN, GERMANY, December 4, 1903. STETTIN. United States Consul J. E. Kehl, of Stettin, Germany, reports, under date of October 21, 1903: There are but two small concerns within this consular district manufacturing macaroni and noodles, which secure their supplies of wheat through local grain dealers. Germany has about 300 concerns manufacturing macaroni and noodles, and imports (from Hungary) the bulk of the wheat used. A circular, printed in the German language, setting forth facts about the great macaroni wheat crop of the United States, mailed as first-class matter from Berlin to the macaroni and noodle manufacturers, would, in my opinion, cause inquiries to be made among the German grain dealers. WEIMAR. (From United States Consul Moore, Weimar, Germany.) Local millers say that American wheat is used by them only in very small quantities. A small saving on the cost price by importing direct to Weimar would not have any weight with Thuringian millers, as the mills, generally speaking, are not supplied with machinery for milling the hard American grain. The price of fogs eign wheat is now so high that it would be impossible to mill it in greater quantities, as correspondingly high prices would not be obtained for the flour. 40 MACARONI WHEAT IN FOREIGN MARKETS. A direct trade with the United States could only be possible, so I am informed, if American wheat were delivered f. o. b. here at from $1 to $1.25 per ton cheaper than the German wheat—unloading at German port, reshipping, and transport being at the risk of the shippers. The price of German wheat at Weimar is $35.70 to $36.18 per ton (2,204.6 pounds); American wheat, Kansas No. 2, or hard winter No. 2, is $42.84 to $43.79 per ton. : If the firms interested would send me the price of wheat f. o. b. Hamburg or Bremen, I could refer them to millers who are willing to buy if prices are satisfactory. The German duty on American wheat is 5 marks ($1.19) and on flour 10.50 marks ($2.50) per 100 kilograms (220 pounds). Taos. Ewing MooRrE, Consul. WEIMAR, GERMANY, October 29, 1903. WURTTEMBERG. (From United States Consul Ozmun, Stuttgart, Germany.) Mr. Kreglinger, the president of the millers’ association of this city, informs me that there exists in the Kingdom of Wurttemberg a very good market for macaroni wheat, or ‘‘hard wheat,” as it is known here, and that, provided the prices and quality were competitive, there would be no difficulty in disposing of many hundred thousand pounds of this product, but he could give me no exact idea as to the quantity. One of the chief articles of food in Wurttemberg is a sort of paste made from this wheat, called ‘“nudln;” in fact, Swabia is known for its ‘“spitzle,” a dish made from the nudln. There exists in almost every village and city a good number of nudln factories. Stuttgart, with a population of 200,000 people, has 45 of these factories. Judging from this, there might easily be from 700 to 800 of these factories in this Kingdom of, say, 2,000,000 people. This kind of wheat is not raised in Wurttemberg at all, but is imported mostly from France and Hungary and to some extent from Russia. It is imported as wheat and ground by the Wurttemberg millers. The largest wheat market in southwestern Germany is at Mannheim. If samples and prices were sent directly either to Mr. Kreglinger, president of the millers’ association in Stuttgart, or to me, there appears to be every indication of finding a good market for this wheat. Epwarp H. Ozmun, Consul. STUTTGART, GERMANY, November 7, 1903. GIBRALTAR. ZITTAU. (From United States Consul Pike, Zittau, Germany.) Macaroni is manufactured to a considerable extent in Zittau. It would appear, however, that in former years its manufacture in factories was greater than at present. The cause for this decrease in - factory output is that in nearly every city and town bakers and others have started the manufacture of the article by hand, thereby supplying the local markets. Another cause that has affected the factory branch of the industry is the competition with Italian and French macaronies. It appears that the Italian manufacturer has a great advantage in the cheapness of production by reason of the fact that he can dry his article in the open air, whereas the German manufacturer must have large drying houses and heating apparatus. Italy also finds an advantage in cheaper raw material and labor. Notwithstanding the unfavorable competition and conditions, it can be stated that the manufacture of macaroni is a considerable industry in this district and should furnish a market for a good quality of macaroni wheat. Should the German manufacturer obtain the same favors in the matter of drawbacks from the Government that are enjoyed by his greatest competitors, the market for macaroni wheat will be greatly enhanced. The conclusion from my investigation is that there is a very considerable quantity of macaroni wheat used in the district and a possibility of a market for the American product. I would be very glad to answer any inquiries relative to its introduction and use my best efforts to secure the desired market. Ww. J. Pig, Consul. ZITTAU, GERMANY, October 10, 7903. GIBRALTAR. (From United States Consul Sprague, Gibraltar.) No macaroni wheat has reached this market, and there is no probable future demand for it. The duty imposed on American wheat in Spain is 6.50 paseras per 100 kilograms ($1.25 per 220.46 pounds), which makes it in possible for American macaroni wheat to compete with the Spanish Rroduch R. L. SPRAGUE, Consul. GIBRALTAR, October 27, 1903. 42 MACARONI WHEAT IN FOREIGN MARKETS. GREECE. (From United States Consul McGinley, AY hens, Greece) There are large quantities of macaroni wheat and flour imported into Greece, mostly from Russia. Greece raises a small percentage of the quantity of wheat annually consumed in the Kingdom, but whether it raises any macaroni wheat I have not been able to learn. Greece imports most of her breadstuffs, the largest of her customs receipts being duties paid on imported cereals—principally wheat. The prices of macaroni wheat and flour in this market are about the same as are paid for other qualities of wheat and wheat flour. The Greek customs and municipal tariffs on wheat amount in the aggregate to 76 cents per 285 pounds, and good wheat is at present quoted at from $4.75 to $5 per 285 pounds. As the customs tariff on wheat flour is 12 paper drachmas ($1.50) per 100 okes (285 pounds), very little of it is imported. The best brands of American flour have been imported and greatly pleased those desiring good grades of wheat flour, but the freight and tariff thereon made it much too costly for this market. The best brands of wheat flour are now retailing in this market for from $6.25 to $6.75 per 100 okes (285 pounds). Under these conditions there seems to be a very small opening, if any, for either wheat or flour from the United States in this market. Russia’s large grain-shipping ports are so near that they easily control the grain trade of Greece. Daniel E. McGINLEY, Consul. AtHENS, GREECE, November 7, 1903. PATRAS. (From United States Consul Long, Patras, Greece.) From interviews with the leading millers and dealers in grain in Patras I learn that it is scarcely possible under present tariff exactions for them to institute any traffic in American macaroni wheat. Macaroni wheat is grown largely in Greece—mostly in Thessaly— and macaroni is manufactured in this consular district. The dealers, however, would gladly inspect any specimens of macaroni wheat that might be sent here from the United States, accompanied, if possible, by prices of the product. James VERNER LONG, Consul. Patras, GREECE, October 17, 1903. ITALY. ITALY. (From United States Consul-General De Castro, Rome, Italy.) Italy is the best market for disposing of macaroni wheat. The manufacture of macaroni is very extensive and ever increasing in this country. It is carried on by numberless factories. There are some very important ones in this district. Macaroni wheat, or hard wheat, is mostly imported from Russia, but I can see no reason why the American product could not be marketed in this country, prices, qualities, and general conditions permitting. The wheat market here as well as elsewhere is in the hands of traders and speculators. Affairs in wheat and produce are dealt in on regular exchanges, and prices fluctuate in accordance with the situation of other wheat markets of the world. The main point is to create a demand, and if the Department of Agriculture will su pply me with some samples of macaroni wheat I will gladly submit them to some of the milling concerns in Italy and draw their attention to the American product, reporting the results later on. Hector pE Castro, Rome, Itavy, October 27, roos. Consul-General. ) 7s 1903 CASTELLAMARE DI STABIA, (From United States Commercial . l gent Crowninshield, Castellamare di Stabia, Italy). For some time I have been interested in the possibility of finding a market here for American hard wheat, and during the last month I have been making inquiries on the subject and can now give the Department the following information: The process of manufacture of macaroni here is much the same as in Marseilles. This district, however, exports about twelve times as much macaroni to the United States as is exported from Marseilles. The amount of hard wheat imported into this consular district in the year 1902 was about 200,000 tons, used entirely for macaroni manufacture. The difficulty with American hard wheat is that it is practically an unknown article in this country. Some experiments in macaroni making were made by Joseph E. Hayden, esq., United States consul at this port, as mentioned in his report to the Department of May 21, 1901, but they had no direct result as regards the use of American wheat in this district. What is required at this office is definite information on the subject of American hard, or macaroni, wheat that could be placed before the wheat importers and macaroni manufacturers. Some of 44 MACARONI WHEAT IN FOREIGN MARKETS. the points to be covered are as follows: (r) Description of hard wheat and varieties; (2) comparison between same and Russian hard wheat; (3) percentage of dry gluten therein; (4) percentage of semolina that may be expected; and (5) cost freight rates to Castellamare or Tone Annunziata. It would be useless to export this wheat in the form of flour for macaroni manufacture, as macaroni is made of semolina. The importation of American hard wheat would be greatly facilitated by practical demonstration of its qualities, made on the spot. I suggest sending samples of the various sorts and qualities of this wheat. Mr. Orsini, who is the owner of one of the largest macaroni factories in this district, has offered to grind the wheat and make resulting semolina into macaroni and give me a report on its composition, usefulness, and value. In this way American hard wheat would be brought to the direct attention of macaroni manufacturers, whom I shall endeavor to persuade to give it a thorough trial. For making experiments Mr. Orsini says he would need 400 or 500 bushels of each variety of the wheat. He would be willing to buy the wheat at a price to be fixed by the Chamber of Commerce in Naples. The wheat should be shipped direct from New York to Naples. When this point is reached the introduction of American hard wheat into this consular district will simply be a question of quality, price, and freight. C. S. CROWNINSHIELD, Commercial Agent. CASTELLAMARE DI StABIA, October 20, 1903. The following is the report of Consul Hayden referred to by Commercial Agent Crowninshield and printed in ADVANCE SHEETS No. 1071 (June 25, 1901): After efforts covering a period of over two years, I have succeeded in demonstrating the fact that the very finest quality of macaroni can be made of American wheat. This has been declared an impossibility by those engaged in its manufacture here, and there are hundreds of establishments in this district. Up to the present time, Russian wheat and wheat from the Orient have been used, together with Italian wheat, for the production of this article of food, the American wheat being considered too soft. - Through the cooperation of one of the largest establishments in this district, it has been found that this conclusion was based upon the proverbial conservatism of the people. When it is remembered that macaroni consists of wheat to the extent of 60 per cent, it will be readily seen that here is an opening for American wheat of no inconsiderable importance. It should be understood that while there is a tax on American wheat, there is also a tax on all foreign wheat—7.50 francs ($1.44) for 100 kilograms (220.46 pounds). It should also be borne in mind that international freights covering transportation of grain from Russia, the Orient, and the United States are practically the same. ITALY. 45 I inclose extracts from a letter from one of the largest manufacturers in Italy, and send also a sample of crude American wheat, with a sample of the wheat ground, and a sample of macaroni made from the same. It has been suggested to me that if the United States Government would admit free of duty, or at least at a lower tax than the present tariff, macaroni made from American wheat, a market for our wheat would be opened in competition with that of Russia and the East. The present tariff on 1,000 pounds of macaroni is $15, or 114 cents per pound; under the plan proposed, 60 per cent of the said 1,000 pounds would enter free, leaving 40 Per cent to be t axed at the present rate of 115 cents per pound, making on the 1,000 pounds a tax of $6, instead of $15. It should be remembered in this connection that the Italian manufacturer of macaroni, under the scheme proposed, would have to pay freight from the United States to Italy, and also pay freight on the same wheat manufactured into m acaroni and transported to the United States. Josern E. HAYDEN, Consul. CASTELLAMARE DI STABIA, May 21, 1901. CATANIA. (From United States Consul Heingartner, Catania, Italy.) The present price of Russian wheat c. ton of 2,204 pounds. The freight from New York to Catania, as ¢ juoted by steamship agents here, is 2s. (48.6 cents) per quarter, which equals $2.16 per This, added to the present wheat quotations in New York (8g cents), would roni wheat with this port. The names wheat are: i. f. Catania is $29.92 per ton of 2,204 pounds. seem to preclude any business in macaof the mills and millers in my district using hard Catania.—Fratelli P Giuseppe Gr. zio Nicotra, rinzi, Molino la Providenza, Molino a vapore Santa Lucia, asso Finocchiaro (Premiato stabilimento Madonna della Guardia), Ora-Societa molino a cilindri Syracuse.—Fratelli Cornigli Misterbianco,—Fr , and Sgranatajo. ano. ancesco Monaco e figli. Aci-Reale.—Rosario Samperi e figli. Agents of steamship companies in the New York-Mediteranean trade at New York are: Phelps Bros. & Co., Hirzel Feltman & Co., and the agency of the Prince Line. ALEXANDER HEINGARTNER, CaTania, ITALY, October 20, 1903. Consul. FLORENCE. (From United States Consul Keene, Florence, Italy.) The consumption of macaroni in this consular district by for €Xceeds the production. Flour paste for soup is supplied by the districts of Naples, Genoa, and Leghorn, whence there is a large 46 MACARONI WHEAT IN FOREIGN MARKETS. export of macaroni to the United States and to many other countries. Although the macaroni factories in Florence and dependencies are of no importance, the importation of foreign wheat flour is a necessity, as the local production does not equal the consumption. Steps have been taken by the agrarian committee at Florence to increase the wheat crops, both by extension of wheat area and by the selection of seed. Special attention is to be paid to the latter. Wheat flour is now freed from octroi duty by the municipality of Florence, while the Government duty is $2.38 per 220.46 pounds. The wholesale price of wheat flour in Florence is from $5.88 to $6.17 per 220.46 pounds. The following are wholesale merchants of wheat flour in Florence: Antonio Biondi, 2 Via Calimara; A. Cambi, 1 Via Cimatori} Castelfranco & Jenna, 4 Via Cimatori; Fratelli Spinelli, 5 Piazza Signoria. They do not, however, import directly from the United States. From time to time they have received small quantities of American wheat flour through Genoa merchants. Florentines deal directly with Hungarian firms and sometimes with flour millers of Russia and Roumania. The Government of Italy is a possible customer for a part of the surplus product of macaroni wheat in the United States. With an army of about 200,000 to feed and the necessity of buying a part of the supplies outside of the Kingdom, there is an opening. Army flour, it should be remembered, is not white, but unbolted, which is considered more wholesome and nutritious. Francis B. KeeNE, Consul. FLORENCE, ITALY, November 5, 1903. LEGHORN. (From United States Consul Smith, Leghorn, Italy.) The wheat crop this year throughout Italy is reported as being a normal one, but the average crop, I am informed, only supplies about one-tenth of the home demand, and Italy must therefore look to foreign markets for the rest. During 1902 395,675 tons of ‘‘grano duro” (hard wheat) and 782,052 tons of ‘‘grano tenero” (soft wheat) were imported. The grano duro is the quality suitable for the making of macaroni and other Italian pastes. Russia furnishes by far the larger proportion of Italy's foreign-wheat supply, receipts from there, of both hard and soft wheat, aggregating 777,485 tons; from Roumania 264,325 tons were received. It is not possible to give the exact quantity originating from the United States, the ITALY. receipts from there and from Canada being placed under one heading in the statistics issued by the Italian authorities. Last year 4,363 tons of grano.duro were received at Leghorn from Russia, 285 tons from Roumania, and r3o tons from the United States. In this section the smaller manufacturer of macaroni does not, as a rule, buy his grain direct, but secures his supply through local agents or importers. Judging by the information I have received from these agents, there would appear to be no difficulty in Securing a more extended market here for our macaroni wheat, prices being equal, and I would advise correspondence with the loc Importers of grain whose names I give below, sending samples and Prices. If possible, quotations should be given c. i. f. Leghorn. The ruling price in this market at present is 27s. ($6.57) per quarter (500 pounds) c. i. f. Leghorn. A Genoese concern, known as the Semoleria Italiana, is at prese for the manual ent engaged in the construction of a large mill her facture of flour suitable for making macaroni and other Italian Pastes, and expects to commence operations in about two months. The local demand for macaroni wheat will doubtless, therefore, soon be materially increased. The following are the principal Leghorn wheat dealers: Salamone Opeion Piazza Vittorio Emanuele, No. 19; Giorgio Maurogordato, Scali Finocchietti, No. 1; and Diomede Crecchi, Scali del Pesce, No. 3. : LecHORN, IT : Jas. A. Smt, Consul. N, ItAvLy, October 27, 1903. NAPLES. (From United States Consul Byington, Naples, Italy.) As flo fe or re . hen Lo there is a poor market here for macaroni wheat. As hard ea 1 \ Nea pr : ; mark 2 amy a sufficient proportion of gluten, there is a good C set ) wo & : » but it must be up to the standard of this market. However, nearly J na ’ ly all of the wheat imported through Naples is disposed of in the C € Castell: sh the lai Castellamare consular district, where there are located ie large expori] : ; : ~ i yr g porting manufacturing firms. Mr. Charles G. Konter, Vico 111 Pili Pili Ns : : Sr lero, Naples, has applied to this consulate to be placed municati : : a . . lcation with parties desiring to dispose of macaroni wheat. NAPLES. IT : A. H. BviNcTON, Consul. 4 «£5, 1TALY, November 18, 7903. 48 MACARONI WHEAT IN FOREIGN MA RKETS. From Mr. C. G. Konter, Naples, to the Department of Commerce and Labor.) Referring to a circular from the Department of State to the various consulates, dated September 22, 1903, regarding macaroni wheat grown in the United States and to be exported, the writer respectfully calls attention to the fact that he is in touch with all the important macaroni manufacturers in the Province of Naples, being engaged in buying this article for export to America. Owing to the advance in price and slight deterioration in quality of the hard wheat imported here from Russia, I am certain that considerable business could be done with American macaroni wheat, provided the quality is up to the usual standard here and that the prices are satisfactory to the buyers. I would be pleased to be put in communication with the American sellers of macaroni wheat, and would entertain a proposition to market the same here. I most respectfully urge that samples and and full particulars as to conditions of sales be forwarded me. The wheat must contain the greatest possible proportion of gluten, this being essential for the manufacture of macaroni. The conditions in vogue here for purchases from Russia are usually as follows: Price, c. i. f. Naples. Terms, cash against documents, or other terms, as may be mutually agreed. Two per cent allowance for shrinkage, in outturn of weight. The wheat is invariably sold on sample. I beg to add my references below for any information regarding myself. * C. G. KONTER. Narpves, [TavLy, October 31, 1903. PALERMO. (From United States Consul Johnston, Palermo, Italy.) There is in this consular district a large consum ption of macaroni. The principal food products which are resorted to by all classes of people, but especially the middle and working classes, are macaroni and bread. Macaroni is manufactured here not only for local consumption, but also for export. The quantity of wheat produced in Italy does not suffice for the local needs, and it is necessary to import annually a large quantity thereof. # References: Mr. A. H. Byington, United States consul at Naples; Mr. C. S. Crowninshield, United States commercial agent at Castellamare di Stabia; Messrs. Holme & Co., bankers, Naples; and Messrs. Meuricoffre & Co., bankers, Naples. ITALY. 49 Following is a table showing the countries whence imported and i a \ . a . CST AY the number of tons (of 2,204 pounds) of wheat imported into Palermo during the last five years: 1900. | IOI. | Tons. | Tons. | Cons.| Tons. | Tons. " idoz Country. 9 | RUSSIA (DARITAY os srivs inivrisisrirsrinensbnsmskinsssin gone ge anes sions opbpminiooutinusnsss British India Turkey......... Roumania South Ame Total... eis is cians divin onions ahbuss aah ds Rib rss tavysnachvs shia dhnusavnie ss | In this connection, however, I deem it proper to call attention to the fact that, from information received at the Ministry of Agriculture at Rome, the wheat production for this year in Italy is estimated at 184,166,666 bushels, against 136,000,000 bushels for 19oz2, being 19,833,333 bushels more than the average annual production, which is estimated at 164,333,333 bushels. As before stated, the principal market from which the city of Palermo buys a large supply of wheat is Odessa, where the price is almost always lower than those obtaining at the other principal Wheat markets of the world, with the exception sometimes of that of Chicago. To say nothing in regard to other markets, I wish only to men; tion the prices of wheat which prevailed in our two principal Markets—New York and Chicago—on certain dates of the past few months, in comparison with the prices at Odessa, the only large wheat market from which we have to fear permanent competition, on account of its geographical position, in respect to the consuming markets of Euro pe: | Prices of wheat, per 220 pounds, at— - — ce rem—— Date. | = | | Chicago. | New York. Odessa. 3 a | | nr Lo July 7 aa | = rs September | oy September Te September | 28: September 26 _ October 3 al en 2.86 The difference in prices between the New York and the Chicago Markets may be caused by the freight expenses from Chicago to New York, so that we should compare the Odessa market with that of New York, the nearest port to Europe. § C R—M wW—oy 4 50 MACARONI WHEAT IN FOREIGN MARKETS. Now, the above table shows that the market price of wheat in New York is much higher than that at Odessa, and, under this circumstance, I do not see how our wheat can be sold to Italian buyers, who naturally prefer the cheaper wheat. The Odessa sellers, on account of the shorter distance, have to sustain less freight expenses to ship their wheat to Italy than our sellers, who therefore can not compete with the Odessa market unless they succeed in getting cheaper freight rates from Chicago or make sacrifices to secure a new market. James JoHNsSTON, Consul. PaLErMO, ITALY, October 26, 1903. TURIN. (From United States Consul Cuneo, Turin, Italy.) I have made diligent inquiries as to the prospect of utilizing American hard wheat for macaroni purposes in this section of Italy. The flour used in making macaroni is called ““semola” and is made from very hard wheat grown in southern Italy and from Taganrog,” a brand of wheat grown in southern Russia. There is also considerable wheat for this purpose imported from Bombay. The wheat crop in this section of Italy this year is reported fair, But not a bushel of it will be used for macaroni, it being too soft. The high tariff on wheat, still higher rates on flour, and the high transportation charges work unfavorably for American wheat finding a market in this Province. There are many flouring mills in Turin, ten of which are of great capacity, while smaller ones may be found throughout the consular district. © I am informed, however, that not one of them grinds a bushel for macaroni purposes. Immense quantities of American wheat are imported into Turin— red winter, especially—when prices are low. Macaroni in very large quantities is made in this city, but the flour is brought from Genoa. Pierro CUNEO, Consul. TuriN, ItavLy, October 15, 1903 (Markt & Co., New York, to the Department of Commerce and Labor.) The Honorable Secretary Wilson has published, as we understand from one of our agencies in Japan, an article seeking through the consular service a suitable market for macaroni wheat, a hard grain MALTA. common in some European countries, and the production of which is increasing rapidly in the United States. We give you herewith copy of letter received from our friend in Japan, which reads as follows: Macaroni is largely eaten in Japan; in Tokyo you will find macaroni shops in every block. Everywhere you go in Japan you will see them. Itis.known here under the names of *‘ udon” and ‘‘somen;” the former being eaten all the year round, but mostly in winter, and the latter in summer. American flour, so far, is not strong enough for making udon and somen, though used to some extent for that purpose. Home-made flour has been mostly used. If therefore the macaroni flour, which I understand by the name to be very good for making macaroni, be obtainable at a reasonable price, there would be much business in the article in Japan. I should like to have samples of the wheat and flour made of same by first opportunity. Owing to a very short crop of Wheat this season there is a great influx of wheat (Chinese, Indian, and American) into this market. If your samples reach me quickly and be found good for the -d order for same. With the samples purpose, I hope to be able to send a good-si you send you must not omit to state the places of production. We kindly request you to put us on the track of parties with whom we can communicate in reference to macaroni wheat for export. MarkT & Co. (Limited). New York, November 9, 1903. MADEIRA. FUNCHAL. United States Consul T. C. Jones, of Funchal, Madeira, reports, under date of October 26, 1903: No flour is allowed importation into Madeira. The Portuguese allot to the different sections Gover , ; Pa Vernment appoints commissioners to 1en the > the country the amount of foreign wheat each may buy wl lome production is exhausted. For the current year Madeira may Purchase 5,500 tons. This will be brought from the United States. Very 1 . ¥ little macaroni is used in this island. MALTA. (From United States Consul Grout, Malta.) if Malta should prove a good market for American macaroni wheat, : Prices can be made that will enable the buyer here to compete with the Russian article. At the present time most of the wheat hi from Russia. This wheat seems to answer all purposes. ns chily upon wheat of $2.43 per quarter (8 bushels), ; The g taxed not upon weight but upon measure, it will be ] | | J i | i A | i ! | | I | i I | { | | | 52 MACARONI WHEAT IN FOREIGN MARKETS. seen at once that it is more advantageous for the buyer here to purchase the heavier wheat. The American wheat that has thus far reached here, with one exception, has been lighter than competing wheat from other countries. One cargo of goose wheat that reached here just about filled the bill. One English cwt. (112 pounds) contains 64 Maltese rotoli. From 288 rotoli (464 pounds) of Russian wheat is made 232 rotoli (406 pounds) of flour and semola. The same number of rotoli of American wheat only gives 202 rotoli (354 pounds) of flour and semola. However, the price paid to-day for average Russian macaroni wheat is $7.77 per quarter (8 bushels) and if our wheat dealers can meet this price there is a good chance of marketing some of their surplus at Malta, as much macaroni is made here and Russian wheat is expected soon to increase in price. Among the prominent Maltese buyers of wheat are the following: Joseph Scicluna & Sons. B. Tagliaferro & Sons. G. Wismayer. G. P. Salamone. Ciantar Brothers. H. W. Parnis-England & Co. Joseph Arrigo & Co. P. Cassar. Joun H. Grout, Consul. VALLETTA, MALTA, October 15, 1903. NETHERLANDS. (From United States Consul-General Listoe, Rotterdam, Netherlands.) Macaroni is only manufactured toa limited extent in the Netherlands, and there are but a few manufactories of this commodity in the country. After diligent inquiry, I have only been able to discover two manufacturers of macaroni, viz, Messrs. Pagnier & Co. and Messrs. J. Pagnier, Fils & Co, both of Maasstricht, in the Province of Limburgh. I wrote both of these firms requesting information on the subject under consideration and have received the following reply from Pagnier, Fils & Co.: Macaroni is manufactured of “‘griesmeel” (gries flour)—which latter is broken hard wheat, the same as that called macaroni wheat in the United States. Griesmeel is ground in mills specially built or arranged for this purpose, and I doubt there is a single mill in this country so arranged. The importation of macaroni wheat would therefore at present be useless, but if the wheat was ground in the United States and exported as flour, a market for a limited amount might be found here. The consumption of macaroni in the Netherlands is not very great. We estimate that not more than 200,000 pounds is consumed annually, of which about 140,000 pounds are imported from Italy and other countries, leaving only 60,000 pounds to be manufactured in this country. PORTUGAL. ave been imported from Of late years, however, some quantities of gries flour h hat extent I am unable Marseilles, France, for certain food purposes, but as to Ww to say; dt is, however, not very great. Messrs. Pagnier & Co. simply write that there is no market for macaroni wheat in the Netherlands, but that a market may be worked up for flour made of this wheat, and add that if any American firm would undertake the manufacture and exportation of such flour they would be glad to act as agents or commssioners for such firm and do their best to push the trade. It may be pertinent in this connection to call attention fact that there is no duty on wheat flour in this country. S. Listor, Consul-General. to the ROTTERDAM, NETHERLANDS, November 10, 1903 Under date of October 27, 1903, United States Consul F. D. Hill, of Amsterdam, reports that Mr. Grippeling, of the firm of Van der Zee & Grippeling, importers, of Amsterdam, state that if the parties interested in exporting macaroni wheat will send his firm will take up the matter. He does not, Samples and prices they 11 be much of a market for macaroni however, think that there wi wheat here. Mr. D. Schumacher, one of the products, says that there are three or four macaroni manufacturers in the Netherlands, but they are not millers. They import the flour .an not be counted upon as buylargest general brokers in food fit for : t for their use, and consequently ( ers Se : rs of macaroni wheat. PORTUGAL. J Under date of November 4, 1903, United States Consul J. H. Thieriot, of Lisbon, reports that no wheat of any kind is allowed at Present to be imported into the Kingdom, and from careful inquiries portation is not likely to be he learns i a : learns that permission for such im draws its principal supply grante : ~ anted until next February. Portugal of NA rodas <1. macaroni wheat from Chile. United States Consul G. H. Pickerell, of St. Michael’s, Azores, under date of December 1 F Cr S Fes > . Ye or the present no wheat or flour will be imp sufficient on hand for the needs of the island. 1903, reports: orted, there being | i i { { | | | { | | MACARONI WHEAT IN FOREIGN MARKETS. RUSSIA. (From United States Consul Heenan, Odessa, Russia.) VARIETIES OF RUSSIAN WHEAT. Russia raises large quantities of a macaroni wheat which is known to the trade under the title “arnautka.” A moderate business is done at Odessa in this variety of wheat, but the bulk of the export takes place at Taganrog, on the Sea of Azof. Arnautka yields largely, and the best grades weigh from 59 to It is only used in this country in the mansay, the best quality is used for at which is known under the 6114 pounds per bushel. ufacture of macaroni—that is to this purpose. There is a grade of whe term ‘‘osman,” and this is sometimes used with softer varieties of wheat and ground into flour. This osman wheat is not a pure arnautka wheat, as it usually contains large quantities of other kinds. The price for best quality of arnautka wheat last year ranged from 83 to go cents per bushel. The quantity in stock here (Odessa) on September 14, 1903, Was 1,000 bushels. Arnautka wheat is shipped almost exclusively to Mediterranean ports—Genoa and Marseilles. At Genoa it is mixed with corn and which seems to have a large sale in Italy. Itis ground into a flour, arnautka which is thus employed. The finer the osman grade of qualities are shipped to Marseilles for macaroni. Greece takes a small quantity of the osman ve flour and made into a special kind of bread. in Russia for marketing Amerriety, and this is mixed with a low-grade There is absolutely no opportunity ican macaroni wheat. ARNAUTKA FLOUR. There are three small mills in Odessa which grind the arnautka, or and this flour is made into bread. I ate and found it in all respects equal to The Department will macaroni, wheat into flour, some of this bread yesterday the best white bread made in this country. of this statement when I add that the best bread made anywhere is to be found in Russian cities. The bread made from this macaroni wheat has not quite so close 1 the softer varieties of wheat, and the as if flour had been thrown on understand the value a grain as bread made fron crust usually has patches which look a moist, hot surface and dried there. The best grades of arnautka wheat to be made into macaroni. Germany also takes arnautka wheat, both for macaroni and grits. Grits, as I understand, is simply am informed that Germany consumes largely There is one large are sent to Italy and France cracked wheat, and I of this article, which is ground in the country. RUSSIA. mill at Hameln, Dutchy of Anhalt, Germany, which is engaged solely There is another mill devoted to the in the manufacture of grits. Doubtless there are other mills same purpose at Dessau, Germany. in Germany engaged in making grits. Taos. E. HEENAN, Const. Opessa, Russia, October 15 and 17, 1903: MOSCOW. United States Consul Samuel Under date of October 19, 1903, milling establishments in the Smith reports that there are only a few Moscow district, the largest one of which works only about 835 tons of wheat per year into macaroni, using Russian wheat only. The principal manufacturers of macaroni are located in southern Russia, - p J : cr . . . at Rostoff-on-the-Don and surrounding district. RIGA. United States Consul N. P. A. Bornholdt, under date of Octois consumed on so sma f business for the Ameriber 14, 1903, reports that macaroni 11 a scale 1 3 ore i: . a1 01% in Riga that there is hardly any possibility 0 can exporters of macaroni wheat, even if a competition with the Sil : Russian wheat were possible. ST. PETERSBURG. (From United States Vice and Acting Consul-General De Soto, St. Petersburg, Russia.) and grain dealers in the principal wheat e are no Oppor-I interviewed several of ssed the opinion that ther ble for the manufacture of macathis is that this city, who all expre tunities for marketing wheat suita ron in or near St. Petersburg. The principal reason for Nizhni Novgorod—situated at a distance of about 500 miles from here—is the nearest place where there are mills for grinding wheat Into flour, large macaroni factories also being located at that point. HERNANDO DE SOTO, Vice and Acting Consul-General. ST Slee ST. PETERSBURG, RUSSIA, October 28, 1903-WARSAW. Ini : ; 2 3 r United States Consul C. R. Slocum, of Warsaw, Russia, undet date of October 15, 1903, TEpOrts: ‘actories here and some arding the character of n of opportunity of small mills, Chere are several macaroni f American bu i : 5 the ignorance which prevails reg Wheat ¢ i : ae . at and the cost of milling makes the questio i i i i 1 56 MACARONI WHEAT IN FOREIGN MARKETS. marketing the same a difficult one for the representative merchants to answer, and it seems to me necessary that samples be sent to enable me to ascertain thoroughly the state of the market in this particular. As the duty on flour is prohibitive and as wheat is free, I see no advantage in sending samples other than of the wheat. I doubt, however, whether more satisfactory sales could be secured here than through the medium of the dealers at Odessa. The principal wheat dealer in Warsaw—Mr. B. Werner, Krolewska 8__is anxious to have a sample (about 1 pood, or 36 pounds) of either or both the American wheat and flour. WHEAT IN SOUTH RUSSIAN PORTS. The following is a translation by Consul Hugo Muench, of Plauen, Germany, of an article from the Berliner Tageblatt on the subject of wheat in storage in the ports of southern Russia: The accumulations of wheat in southern Russian ports are heavily increasing, despite a lively export. As reported from Odessa and Nikolaifsk, fully 700,000 tons of grain are stored at those two points, of which about go per cent is in wheat. This represents 25,000,000 bushels of wheat, so that the supply at Odessa and Nikolaifsk alone exceeds the total visible supply of this kind of wheat in the United States. From Novorossisk it is also reported that no sufficient storage room can be provided for the grain that arrives. Large quantities of wheat have likewise been gathered at the Donau ports. It becomes more and more apparent that the harvest yield of southeastern Europe was materially underestimated. SPAIN. BARCELONA, (From United States Consul-General Lay, Barcelona, Spain.) In order to ascertain whether and to what extent it would be possible to market macaroni wheat in this country during the coming season, I have interviewed some of the leading wheat importers and manufacturers of macaroni and vermicelli in this district, and I find that owing to the comparatively small quantity of this class of wheat harvested here this year it is thought that, roughly speaking, about 80,000 bushels will have to be imported. I therefore decided to cable the Department at once, so that intending shippers might be informed with as little delay as possible of the requirements of this market. In view of the large quantity of macaroni wheat available in the United States at present, I think we should easily be able to supply Ee, SPAIN. this country with the small quantity she will need to import, in spite of any competition our shippers might have to meet from other quarters. To avoid delay in getting into direct touch with the principal buyers, our firms should avail themselves of agents on the spot, who for a small commission will undertake all the negotiations. The present quotations for wheat are 28 to 30 pesetas silver per 100 kilograms ($4 to $4.30 per 220 pounds). The duty is 8 pesetas gold ($1.52) per 100 kilograms, while wheat flour has to pay as much as 13.20 pesetas gold per roo kilograms when imported from the United States. Prices should be quoted, either in sterling or in The usual mode of reimbursement is for the shippers to draw against London or Paris bank credits with In some cases the shippers are asked francs, c. 1. {. Barcelona. shipping documents attached. ho, against delivery of the bill of lading, to draw on the buyers, w -in London or in Paris. accept the drafts, making them payable either ers with monthly sailings There are two regular lines of steam the Spanfrom New York to Barcelona without transshipment, viz, ish Transatlantic Company, whose New York agents are Messrs. Ceballos & Co., and the Austrian Line of Fratelli Cosulich, represented by Messrs Phelps Brothers & Co., No. 11 Broadway, New York. Particulars as to freight rates can be obtained from either of these two firms. IMPORTS OF WHEAT AND FLOUR INTO SPAIN. The official returns of the imports of wheat and wheat flour into Spai 4 pain during the last three years are as follows: Whence imported. | 1900. 19OT. 1902. - RT SLE lok rs United Wheat. Tons. Tons. Tons. /nited States : Ra «6 Fr: LRG. sha tuus iis ves iwde ania TASS SEs Bias aise vse aT aE eT iveunsuusresaRErasa persis 5,112 14,055 856 rance ........ o 16 Roumani 1,969 1,718 4 Ried fm 17,948 7,434 |r oe Ot ee 75,100 50,408 I Cl COMMLL IER. wire sess inensinsinninsisarsbennennaninarsssssanen 45,202 9,188 « Wheat flour. Germany i (* A cet Ro 10 5 (*) Austria Belgi i ivvesnenfsenserunsvananelannsenenvannnes glum, Franc ve QT 4 Ott BES eas 4,276 904 119 ther countrie 4 : JOB, ivvbideareinsvinsiavisennsavanas 1,084 2,106 1,135 * 70 pounds. JuLius G. Lay, Consul-General. BARrcE : ; PARCELONA, SPAIN, October 31, 1903 Consul-General Julius G. Lay, of Barcelona, under date of October 28 . 3 28, 1903, reports by cable a market for 80,000 bushels of macaroni ata : . : 1 wheat if price and quality are satisfactory. | | | | | | | | | | { | MACARONI WHEAT IN FOREIGN MARKETS. 58 CADIZ. United States Consul R. M. Bartleman, of Cadiz, Spain, reports, October 16, 1903, that the material for ‘‘pastas” made in Cadiz is brought from Barcelona, where several large factories exist, and where some of the American macaroni wheat might find a market. CARTHAGENA. United States Consul Joseph Bowron, of Carthagena, Spain, reporting October 15, 1903, says: There is one macaroni factory in Carthagena and, perhaps, two or three additional and smaller ones throughout the Province. Iam informed that wheat flour does not enter into the macaroni manufactured here, but that it is made from potato fecula imported mostly from Holland and Belgium. I do not think, therefore, that there is any opening in this district for the sale of macaroni wheat. CORUNNA. (From United States Consul Harmony, Corunna, Spain.) The wheat used in this district in the manufacture of macaroni and other food products comes from Andalusia or is imported from the Black Sea via Barcelona. The quantity consumed amounts to about 264,000 pounds per annum, at an average price of 43 pesetas per 100 kilograms ($6.45 per 220 pounds). There are two macaroni-milling establishments in Corunna, those of D. Manuel Sanjurjo and D. Francisco Leal. Owing to the lack of direct means of communication with the United States, American products, petroleum and lumber excepted, reach this region via England and Germany. Jurio Harmony, Consul. CORUNNA, SPAIN, October 26, 1903. MADRID. (From United States Vice-C “onsul Danziger, Madrid, Spain.) I have found several merchants who would buy American wheat for macaroni and other purposes if the price could be made suitable to compete with the Russian wheat. Under such conditions about 1,000,000 bushels might be sold here. If I could be informed under what conditions American wheat could be put on the market in Spain, say, f. 0. b. Barcelona or Bilbao, I might secure favorable results. SPAIN. 59 newspaper talk here about a great There is at present much in a measure frightened intending American wheat trust that has purchasers. A fair-priced offer that would be within the reach of macaroni and other breadstuff manufacturers would restore confidence and open the market to our produce all over Spain. ADOLPHE DANZIGER, MADRID, SPAIN, November 14, 1903 Vice-Consul. I have found responsible parties who are willing to dispose of mentioned in the Department’s circular lose herewith a note Upon the entire quantity of wheat of September 22, 1903, here in Spain, and inc directed to me by one of the foremost dealers and bankers. the receipt of the answers to the questions in the said note the business can at once be initiated with, as I believe, favorable results to our American producers. ApoLPHE DANZIGER, MADRID, SPAIN, December 6, 1903. Vice- Consul. [Inclosure.—Fernando Sadilla to Vice-Consul Danziger.] The following information is desired for the purpose of placing and disposing of wheat in Spain: 1. The exact, or at least approximate at available for sale. , amount of whe 2. Sample of the general grade. Gross and net weight per sack. 4. Ports to which the wheat will be shipped. . In case the wheat is shipped on commission, an official broker and the United States consul, in whose care the cargo may be payment of the value of the consigned; the latter to deliver the bill of lading on s sampling and testing of the cargo. arn the price at the Spanish wl the sale will be effected through merchandise, permitting, however, the previou 6. If the wheat is sent “sold,” it is desired to le port on board the vessel or on the wharf. It would be also desirable to learn the amounts of‘e terms are fz . : ms are favorable, there is a chance of doing a large and profit ach shipment. Provided able business up to 10,¢ CA . .ily ,000,000 sacks, in whatever quantities. FERNANDO SADILLA. MALAGA. (From United States Consul Birch, Malaga, Spain.) Prege id . : : i resent conditions in this section of Spain are not favorable to the importation of American wheat. but that consumed is imported from Italy. luring the prevalence of exce 1d in Malaga. Three years the Spanish wheat crop No macaroni is made here, It is believed here that only ¢ ptional CC Tle . onditions can American wheat be so ao 3 = . 480, when for two successive seasons | | | | 60 MACARONI WHEAT IN FOREIGN MARKETS. resulted in an almost total loss, much American grain found ready sale in Spain at an immense profit. The duty was temporarily removed and at that time several ships loaded exclusively with American wheat entered this port. While the crop this year has resulted in partial failure, owing to lack of rain, the leading dealers assure me that unless prices were low enough to compete with adjacent European countries the chances of selling American wheat in southern Spain are poor. W. R. Birch, Consul. MavaGa, SPAIN, November 16, 1903. SWEDEN AND NORWAY. NORWAY. (From United States Consul-General Bordewich, Christiania, Norway.) The value of the import of macaroni into Norway in the year 1g9oz amounted to only $6,000. There is but one macaroni factory in Norway, and its output is insignificant. The article comes mainly from Mediterranean ports, but some also from Germany. The import of grain from the United States is declining, while that of flour is increasing. The fact is, Norway has but a couple of up-to-date flour mills suited only for ordinary wheat grinding, and if the macaroni wheat, owing to its extraordinary hardness, requires special machinery for its manufacture into flour, Norway will not be likely to be the country to adopt the methods necessary for the proper utilization of the new wheat. In the year 19o2z Norway imported from the United States wheat flour valued at $346,200, while of wheat none arrived. For the guidance of prospective shippers it may be stated that the duty levied on wheat flour is 2 kroner (54 cents) per 100 kilograms (220.46 pounds), and on wheat 60 gre (16 cents) per 1oo kilograms. Hexry BORDEWICH, Consul-General. CHRISTIANIA, NORWAY, October 23, 1903. (From United States Consul Cunningham, Bergen, Norway.) There does not seem to be much prospect for the sale of any of America’s surplus of macaroni wheat in Norway. The wheat suitable for the manufacture of macaroni is scarcely known to the mills of this country, and the demand for this wheat or its manufactured products is very small indeed. The whole wheat importation of all Rin in the year 1902 amounted to but 239,617 pounds. The importation of wheat flour SWEDEN AND NORWAY. 61 and wheat grits was 949,080 pounds for the same period. From this it is apparent that the opportunities for the sale of wheat or wheat flour of any kind are limited. There is much more flour imported than wheat. The duty on wheat is o.60 krone (16 cents), minimum, to 1 krone (27 cents), maximum, per roo kilograms (220.46 pounds); on flour, 2 kroner (54 cents), minimum, to 3 kroner (8o cents), maximum, per 100 kilograms. The mills in the Kingdom of Norway equipped for the grinding of wheat—and they usually do their own importing—are three, as follows: Gerdt Meyers, Vaksdal, Norway. Fritzoe Moller, Larvik, Norway. The Skiens Aktiemoller, Skien, Norway. The names of other importers of wheat and other grains are Messrs. A. C. Mohr & Son-and Mr. B: E. Brynildsen, both of Bergen. E. S. CunxNIiNGHAM, Consul. BERGEN, NorwAY, November 27, 1903. SWEDEN. (From United States Consul-General Adams, Stockholm, Sweden.) There are three large macaroni factories in Sweden, viz: Sven Lundgrist’s Fabriker, Malmo; Norrkdping's Makaronifabrik, Norrkdping; and Stockholm’s Makaronifabrik, Stockholm. The import duty per 220 pounds is: On wheat, $1; on flour, $1.72. The average yield of wheat in Sweden is 1,300,000 tons, and the crop of this year is said to be fully up to that quantity. The factory managers do not report any intention of importing wheat. Epwarp L. ApAMS, STOCKHOLM, SWEDEN, November 2, 1903. Consul- General. “ (From United States Consul Bergh, Gothenburg, Sweden.) There are five macaroni factories in Sweden, which use about 1,650,000 pounds of wheat flour annually. The flour is imported chiefly from France, I am told, and it depends on the price whether or not macaroni wheat can be imported from the United States. The import duty on flour is 6.50 kronor ($1.74) per too kilograms (220 pounds) and while high, is not prohibitive, as is shown by the fact that Sweden during the year 1goz imported about 18,375,000 pounds of wheat flour. Flour of macaroni wheat is dutiable as other flour. The import duty on wheat is only 3.70 kronor (99 cents) ET I TE SE ES ET a XE AT women DT MACARONI WHEAT IN FOREIGN MARKETS. per too kilograms (220 pounds), but as macaroni wheat must be ground in special mills the flour only is imported. The macaroni manufacturers in Sweden are the following firms: Max Bartsch and Gegerfelt & Weiling, of Gothenburg. Stockholms Maccaronifabrik, of Stockholm. Lundquists Fabriker, of Malmo. Aktiebolaget Norrkspings Makaronifabrik, of Norrkdping. These manufacturers do not import the flour themselves, but buy through agents or importing merchants. The following Gothenburg firms would like to correspond with American exporters of macaroni flour: Carl Lindquists Aktiebolag and Broderna Linquist. RoBeERT S. S. BERGH, Consul. GOTHENBURG, SWEDEN, Oclober 21, 1903. : SWITZERLAND. (From United States Consul Peters, St. Gall, Switzerland.) There are no mills in this consular district, nor in any part of Switzerland, at which this particular kind of meal (groats) is made. No such wheat has therefore been imported up to the present, nor will there be in the near future. There are in this consular district, however, several small establishments manufacturing macaroni, etc., but they import the groats from Marseilles, France, and Ludwigshafen, Germany, where large mills for the manufacture of groats are established. The manufacturers are quite willing to buy the groats from Swiss mills, and only cover their demand from abroad because they are unable to do so in the country. It will thus be seen that mills must be established for the manufacture of groats before the wheat is exported for this purpose to Switzerland. The Swiss duty on macaroni meal is 39 cents per 220 pounds. Switzerland is not nearly able to supply its own markets with macaroni, large quantities being imported from Italy. Tuaomas WILLING PETERS, Consul. St. GALL, SWITZERLAND, October 15, 1903. BASEL. (From United States Consul Gifford, Basel, Switzerland.) As there are no grits mills in this district, comprising, besides the city of Basel, only the Cantons of Basel Land and Soleure, it is probable that little or no opportunity would be found here for the sale of American macaroni wheat. SWITZERLAND. 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 & 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 64 MACARONI WHEAT IN FOREIGN MARKETS. matter, as the ordinary wheat grown in the United States; the American wheat, on account of its lacking the necessary gluten, does not lend itself to the manufacture of macaroni. Writing under date of November 4, 1903, United States Consul H. H. Morgan, of Lucerne, Switzerland, reports that since his previous report of September 22, 1903, he has received letters from Messrs. Born & Brunner, Lucerne, and Isaac Rhein, 3 Dianastrasse, Zurich, requesting that samples of the wheat in question be sent to them for trial, and also that they be given the names and addresses of dealers in this wheat in the United States. TUNIS. (From United States Vice-Consul Touhay, Tunis, 4 | frica.) According to the customs returns, the value of wheat imported into Tunis during the fiscal year 1902-3 was estimated at $1,200,000. All this wheat was milled into flour in the City of Tunis, but I have not been able to ascertain what portion of it was especially suitable for the manufacture of macaroni. Wheat in the grain has free entry into Tunis. Wheat flour pays a duty of 8 per cent ad valorem. There are seven large flour mills in Tunis, and all the imported wheat, as well as much of the grain raised in the adjacent country, is ground into flour at these establishments. The Italian colony in Tunis numbers about four-fifths of the foreign population in the regency, and macaroni in its various forms constitutes their staple food. A considerable portion of the native and Jewish population also consumes this article. Nearly all this macaroni is manufactured in Tunis and is preferred, for its low price, to the imported article. The latter, being burdened with freight charges, storage, and a customs-entry tax of 8 per cent ad valorem, is double the price of the Tunisian manufacture. Taking these conditions into account, I should certainly consider this consular district as offering good promise of a market for a portion of our large crop of macaroni wheat. It would, however, be necessary to secure direct freight from our ports to Tunis. At present there is no direct steamship communication between Tunis and the United States, and our merchandise brought into this country is so handicapped with extra charges for transshipment and, practically, double freight as to render competition with European producers extremely difficult and in many cases impossible. St. L. A. Tounay, Vice-Consul. Tunis, AFRICA, October 19, 1903. | UNITED KINGDOM. UNITED KINGDOM. BELFAST. (From United States Consul Touvelle, Belfast, Ireland.) I have made diligent inquiry, and from all sources have been advised that the prospects for the sale of macaroni wheat are not good in this district. In reply to an inquiry, I received the following communication from Mr. H. M. Pollock, Belfast, an authority on the subject, in which he gives the reasons why macaroni wheat is not found in this district: I have given the inquiry you have addressed to me on the subject of macaroni wheat very careful consideration. I am familiar with this article and have examined flour made from it. As you are doubtless aware, the conditions existing in Ireland governing the consumption of breadstuffs are somewhat anomalous. Notwithstanding the well-known fact of Ireland’s relative poverty, the inhabitants of this country consume wheat flour of the very highest grade manufactured in the United States and there is an almost entire absence of demand for any grade below the highest. The home milling interest in Ireland is comparatively small, mainly due to the fact above stated—that there is no market for low-grade flour at home— and it may therefore be confidently asserted that, relative to its population, Ireland is the largest consumer of high-grade American flour of any foreign country. Bearing the foregoing facts in mind, it is not difficult to understand that such an article as macaroni wheat (or its product, macaroni flour) would find small favor in Ireland. In fact, it is not going far to say that it would be unsalable, even at a much heavier discount than 10 cents per bushel, which, I understand, is about the estimated difference between this class and, say, No. 2 Northern Duluth. It would not even find favor as a feeding stuff at the same price as corn, as the habits of the farmers and feeders in Ireland are so conservatively pronounced they prefer to continue the use of feeds they have been familiar with for years. WirLiam W. TOUVELLE, Consul. BELFAST, IRELAND, October 14, 1903 BRADFORD. (From United States Consul Day, Bradford, England.) A moderate quantity of macaroni wheat is consumed in this district and, with the possibility of its being placed on the market at a cheaper rate—providing the quality is kept up—there is likely to be a larger demand therefor. Importations are not made by the merchants direct, but are obtained through brokers at Liverpool Erastus S. Day, Consul, BRADFORD, ENGLAND, October 12, 1903 5 S C R—M W—o04 MACARONI WHEAT IN FOREIGN MARKETS. BRISTOL. (From United States Consul Lathrop, Bristol, England.) No macaroni is made in Bristol and the term ‘‘macaroni wheat” is not precisely understood by the grain merchants of the city. It does not necessarily follow, however, that there is not a sale for the wheat. Bristol is one of the great cereal-importing ports in England. It is believed in the grain trade here that macaroni wheat refers to a cereal with a very hard, dry, transparent berry, containing a minimum of moisture, such as the Cubanca, or hard Azof. Such a wheat as this finds a market in Bristol, though at a lower than standard price. It might bring from 10 to 20 cents per bushel less than No. 1 Northern Duluth or No. 1 hard. ; Millers sprinkle this hard wheat with water, and thus soften it; or they throw it in with a lot of very soft English wheat, and let it absorb moisture thus, before milling. They are ready to buy this wheat at a price which in their opinion will make it remunerative. I will be glad to put any intending shipper in touch with firms of exceptional standing. The shortest and simplest way, if time is of importance, is to send me samples, without which nothing can be done, and references. Lorin A. Laturor, Consul. Bristor, ENGLAND, November 4, 1903. CORK. United States Consul Daniel Swiney, of Cork, Ireland, reports, under date of October 14, 1903, that the principal corn merchants and millers of his district give it as their opinion that there is no opening whatever in the south of Ireland for the marketing of wheat suitable for the manufacture of macaroni. : DUNDEE. United States Consul J. C. Higgins, of Dundee, Scotland, reports, | October 19, 1903, that the manufacture of macaroni is not carried on in Dundee, and consequently there is no market for wheat for that purpose. EDINBURGH. (From United States Consul Fleming, Edinburgh, Scotland.) No macaroni is manufactured in this district, nor, I believe, in | Scotland, and, excepting semolina, no special product is made in this country from wheat peculiarly suitable for the manufacture of macaroni. No firm in Scotland manufactures semolina—for use as UNITED KINGDOM. 67 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 & 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 & 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 68 MACARONI WHEAT IN FOREIGN MARKETS. reasonable assurances were given of an annual supply of the wheat from the United States, there might be inducements for millers to put in the special kind of machinery needed to grind it, and to place it on the market. But this will probably not occur until macaroni wheat becomes a staple crop in the United States and there is a larger demand for the product. At present it is doubtful if there is a mill in England grinding macaroni wheat, but this situation would probably be changed if proper efforts were made to bring the subject to the attention of the public. There is no duty on any flour imported into England. WaLTeEr C. Hamm, Consul. Hui, ENGLAND, October 19, 1903. LEEDS. (From United States Consul Dexter, Leeds, England.) There is no call in Leeds for wheat for the manufacture of macaroni, but it is apparent that there is a large demand for a hard wheat for blending with other varieties in the production of flour best suited to the requirements of the different markets. Many varieties of wheat are offered at the Leeds Corn Exchange on its weekly market days. The largest offerings to-day were Indian, Russian, and Canadian—the Indian being the cheapest and the hard Manitoba the highest. A certain amount of hard wheat is always in demand for blending. When Manitoba can not be obtained, then Duluth wheat is taken as being nearest to it in quality. At present there is much more hard Russian used in blending than of Canadian. In pursuing my inquiries among the millers, I found that all wanted to see samples. Messrs. Henry Leetham & Son (Limited), York, the largest millers in the north of England, said: We know nothing of wheat as macaroni wheat, but show us a sample, with prices, and we can at once tell if we can make use of it. The impressions left from my interviews with different millers were that if this macaroni wheat can compete with the other hard wheat of the world, there is a promising opening for it in this district. Lewis DEXTER, Consul. LeEps, ENGLAND, October 20, 1903. Tg ern ess eel HR ————— — i ee ———— 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 & 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. _— = a 70 MACARONI WHEAT IN FOREIGN MARKETS. NEWCASTLE-ON-TYNE. (From United States Consul Metcalf, Newcastle-on-Tyne, England.) Millers here say they can not compete with Italy in the manufacture of macaroni, as it is one of their special manufactures. This and similar products have been tried and without avail. However, a large dealer in maize and wheat has requested that samples of the macaroni wheat and flour should be sent here for inspection, with the possibility of their importation for the manufacture of macaroni. Horace W. MeTcALF, Consul. NeEwCASTLE-ON-TYNE, ENGLAND, November 5, 1903. NOTTINGHAM. United States Consul F. W. Mahin, of Nottingham, England, under date of October 17, 1903, reports: In this part of England there is no present market for wheat or flour to be converted into macaroni, as no macaroni is made in this locality; the consumption is not great, and all that is used comes from Italy. Some time ago some Italians started a macaroni factory in this city, but it proved a failure. I have seen the principal millers, grain merchants, and dealers in flour, but not one offers the least encouragement; all agree that there is absolutely no market here for wheat or flour to be used in making macaroni. PLYMOUTH. (From United States Consul Stephens, Plymouth, England.) The great bulk of the wheat used in this district is imported from the United States and Russia—from the latter country direct and from the United States via the large shipping centers. During the last month about 10,000 tons have arrived direct from the Baltic and Black Sea ports. Two years ago a local firm began importing cargoes of wheat direct from the United States, but owing to unwise speculation these merchants, after losing over $200,000, abandoned the enterprise. For macaroni wheat there is no market whatever in the southwest of England. Many of the dealers do not know it even by name. [I have interviewed several of the largest importers at their places of business and at the offices of the consulate, all of whom inform me that as there is no demand for the product it would not find a sale in the counties of Devon and Cornwall. They suggest the Continent as being the most likely of all markets. Jos. G. STEPHENS, Consul. PLymouTH, ENGLAND, October 30, 1903. MACARONI MANUFACTURE IN THE UNITED STATES. 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 ¥2 MACARONI WHEAT IN FOREIGN MARKETS. the coarseness of granulated sugar and is very well sifted or bolted, consequently free from flour dust. : That stuff mixed or softened with cold, clear water (nothing else) will produce the very best pastes. A little powdered saffron may be dissolved in the water to give the paste a light yellow tint (considered by many consumers as given by eggs). Saffron does not injure or improve the paste—simply gives it a better appearance. A good article is almost transparent, glassy to the touch, rattles like good walnuts, and must be very brittle. Age does not improve it. A few minutes of boiling will cook it. If good it will swell very much, look creamy, is light, easily digested ---in fact, makes a cheap, nice, wholesome food. { | | | APPENDIX. * ARGENTINE REPUBLIC. (From United States Consul Mayer, Buenos Ayres, Argentine Republic.) There are no opportunities in this consular district—indeed, none in this country—for marketing American wheat suitable for the manufacture of macaroni, from the fact that the Argentine Republic is a great wheat country. One-fourth of the exports of wheat from the Argentine Republic during the year 1903 was macaroni wheat. From data at hand respecting the forthcoming wheat harvest, its value may be fairly estimated at $60,000,000 gold. The largest part of the crop will be exported to Italy and France. D. MAYER, Consul. BUENOS AYRES, ARGENTINE REPUBLIC November 23, 1903. ’ ) ’ . FRANCE. (From United States Consul Prickitt, Rheims, France.) Nearly all of the macaroni bought by the wholesale grocers of Rheims comes from Lyons and vicinity. I was given the name of one manufacturer at Spinal, in this consular district, to whom I wrote for “information, but received no reply. I wrote then to several chambers of commerce upon the subject, and from them I learned that there are only four manufactories of ‘‘pités alimentaires,” from which macaroni and vermicelli are made, in the consular district of Rheims. These are all in the Department of Vosges, and are not important. I have written to all of these manufacturers as to their output and source of supply, at the same time giving the reason why the information was desired and asking them whether they would be likely to want macaroni wheat and would like to try some samples from the United States. I have as yet received no reply. They are doubtless under the impression that I wish to learn something in regard to their business secrets. sertion in their proper places. * Reports received too late for in 73 74 MACARONI WHEAT IN FOREIGN MARKETS. Inability to get answers to my letter has delayed my report, but it is evident that at present there is no market for macaroni wheat from the United States in this consular district. Ww. A. PrickirT, Consul. Rurmvs, FRANCE, December 22, 1903. ITALY. MESSINA. (From United States Consul Caughy, Messina, Ttaly.) I have had several interviews with both the manufacturers of macaroni and the grain brokers who furnish them the wheat. They all claim that they have tried small samples of the American product, but that it is not so rich in gluten as that from Taganrog. At the: same time they have promised me to give it another trial. : I must say, however, that I do not believe any business can be done unless our merchants have some interested person upon the spot. There is not a Black Sea or Baltic house which has not its personal representative here, who is continually in cable communication with his principal. If our merchants will see that about six samples are sent to this office, I will place them in the proper hands. It would be advisable also to send cable addresses. Cuas. M. Cavcny, Consul, MEessINA, ITaLy, December 30, 1903. MILAN. (From United States Vice and Deputy Consul Smith, Milan, Italy.) The opportunities existing in this district for marketing wheat suitable for the manufacture of macaroni can be considered good, which opinion I base on the fact that much wheat is imported into Italy from most of the wheat-growing countries. If the price and quality be such that it can compete with other countries, and the facility for delivery be also adequate, there is no reason why American-grown macaroni wheat should not find a market here, Itis within recent years that any important consignments of American wheat were made to Italy, and it is stated that such were at first ITALY. of indifferent qualities, but that more recently the wheat has given great satisfaction and is now competing with the home grown and the Russian, both as to quality and price. In Italy what is known as ‘‘hard wheat” is used for making macaroni and kindred pastes, while bread is made from the so-called ¢tender” wheat. The duty on both hard and tender grain is 75 lire ($14.47) per ton. The official statistics for the years rgor and 1902 give the importations of wheat as follows: Imports into Italy. 34-74 1% Price per Description. 1QOT. 1902. ton for 1902. Tons. Tons. Hard grain...vssveees 276,274 | 304,387 $40.53 Tender grain......... 615,455 610,120 POUL ius o a veere ssnsresvinsssvnsncassrurssnsanvusansssuseessnnsovssasasanransessesescansiven | 891,729 914,507 [ees It has been impossible to obtain statistics for the district of Milan which would have any official authenticity. According to information from a reliable quarter it would appear that the annual imports of grain into the Milan market would average 34,000 tons per year, and for the remainder of Lombardy 68,000 tons. There are no official statistics showing the origin of the above imports. There is an enormous consumption of grain in Italy in the form of macaroni and different kinds of edible pastes, which, with bread, form the basis of the nutrition of the nation. It should therefore not be difficult to increase the importation of hard (macaroni) wheat into this market, seeing that such imports are made from other countries. From what I can gather from interested persons the sale of American wheat in this country will depend on price and quality, and the best means to expand present trade will be to'submit samples, stating prices and conditions, and time of delivery at Genoa. The customary conditions in practice between foreign supplies and home dealers are that goods are delivered at Genoa. On receipt of bills of lading at Milan the purchaser pays into a bank, as stipulated by agreement. At Genoa there is a recognized commission of arbitration to which all questions are referred for settlement in case of dispute as regards shortage, quality, condition, etc. It is the custom to accept all consignments as they arrive, leaving all questions of disagreement to be decided by the commission of arbitration. 76 MACARONI WHEAT IN FOREIGN MARKETS. The following are among the most important dealers of Milan, to whom samples might be sent: Angelo Sordelli, Palazzo della Ragione. Benigno Silva, Palazzo della Ragione. Giovanni Sordelli, Palazzo della Ragione. Romanoni & Co., Palazzo della Ragione. Antonio Liverta, Palazzo della Ragione. Biffi & Carozzi, Palazzo della Ragione. Cavalotti-Fratelli, Via Ratti 2. Societa di Macinazione, Via Ratti 2. Associazione Granaria. Societd Prestinaii. Pastificio Baroni. H. P. Smits, Miran, ItavLy, November 17, 1903. Vice and Deputy Consul. O “ON[eUSS E9731 Wey) dually UBS DUII33UIDU3 30RW 11 UO SI3qUINY 3DUR3Y Y21ed OST lL OL ZL 8L OZ SV S8 ¢v 28 20 Av 18 1D . Th JUSWIND0P Spiemol a|eds ayl 69 60 8v 8d 80 LV .8 LO 10 20 €0 60 ol Fr ¥ oa SO ITALY. 7.5 - ; indifferent qualities, but that more recently the wheat has given 5; tat satisfaction and is now competing with the home grown and it Russian, both as to quality and price. = In Italy what is known as ‘‘hard wheat” is used for making mac-1° dni and kindred pastes, while bread is made from the so-called 1 ender” wheat. The duty on both hard and tender grain is 75 gq ($14.47) per ton. The official statistics for the years 1gor and 1 52 give the importations of wheat as follows: ef ; 1 Imports into Ttaly. Tt TT : re + | Price per & Description. IOI. 1go2. | ton for i | 1g02. Si d grain.... t der grain. It has been impossible to obtain statistics for the district of lan which would have any official authenticity. According to inmation from a reliable quarter it would appear that the annual ports of grain into the Milan market would average 34,000 tons i year, and for the remainder of Lombardy 68,000 tons. There no official statistics showing the origin of the above imports. re There is an enormous consumption of grain in Italy in the form sf macaroni and different kinds of edible pastes, which, with bread, I m the basis of the nutrition of the nation. It should therefore + | be difficult to increase the importation of hard (macaroni) wheat 5 \ d this market, seeing that such imports are made from other coun- From what I can gather from interested persons the sale of lerican wheat in this country will depend on price and quality, - | the best means to expand present trade will be to'submit samples, ting prices and conditions, and time of delivery at Genoa. The customary conditions in practice between foreign supplies { home dealers are that goods are delivered at Genoa. On re- dt of bills of lading at Milan the purchaser pays into a bank, as yulated by agreement. | apty 051 At Genoa there is a recognized commission of arbitration to ch all questions are referred for settlement in case of dispute as ards shortage, quality, condition, etc. It is the custom to accept tonsignments as they arrive, leaving all questions of disagree-1t to be decided by the commission of arbitration. a +r