In writing from Naples, Mr. Weed takes the following notice of the manufacture and use of macaroni and vermicelli in Italy:

Italy, you know, abounds in macaroni and vermicelli. The making and eating of these articles enter into the occupations and appetites of every city, town and village. It is used in many forms of which we have no knowledge. It enters into all their soups and pastry, and into many of their meat dishes. And, though I started with many prejudices, I must say that these dishes are invariably good.

Naples boasts of making the finest macaroni in Italy. I visited a small town at the foot of Vesuvius yesterday, where thousands of bushels of wheat were being made into macaroni. The wheat is first subjected to a kiln-drying process, being spread on tiled roofs which are heated gently from fires within and from the sun without. It is afterwards ground coarsely, mixed with water and kneaded into paste, which is subjected to action by pounders somewhat resembling those used in driving piles. The paste is then forced through machinery which gives it its form and name, some coming out macaroni and some vermicelli, each taking, however, many varieties of form, some long and thin like paper, some like ribbons, some in balls, and others like beans, peas, and even as small as mustard seed.

At Genoa, from which place I think we get most of our macaroni, saffron is put into the paste, which gives it its yellow tinge. Here it is nearer the color of bread. Not only the Italians, but all who visit Italy, become very fond of this description of food. The impression which I think prevails in America, that macaroni and vermicelli manufacturers are not particularly clean, is erroneous. There is no good ground of objection to this food on that account.