Evening star. [volume] (Washington, D.C.) 1854-1972, 1855-04-20
EVENING STAR.
MACAEoEr.

'uo ',oihity VI naples, Is nevertheless
manufactured both in France and Ger.
many-that of AK in Fraace being mar.
tlcularly celebrated. 1t seems to require
particular description of wheat to give
1t that expansive power in water which
makes the finest qualities. and it's manu-.
fscture has not heretofore flourisbed
much in this country, the consumntion
here being supplied chiefly by importa.
ton. Those who are familiar with Itsl-
IAN comedy will remember the Neapoli
tan macaroni-eater who figures SO often.
and who is always represented as devour-
ing pieces OF immense length, something
as the c0njuror does roll Of ribbon. II
Is very healthiul and convenient arti.
Gle Of diet; and if We examine the pro-
cess of manufacture, we shall sec some
especial reasons for patroniSing the home
production. Farina is a sort cf granu-
late wheat, the white or brittle part of
| the grain being separated from the fibrous
part and broken into uniform grains, like
tine sand. Macaroni is made of farjua
ground and formed into dough by being
mixed with distilled water. This dough
is made very s.iif, and the mixing and
working fit cannot be done thoroughly
without the aid of machinery. In Italy,
where machlneryiS expensive and sinews
are cheap, the preliminary process is
carried on by t!cading it with the naked
| feet, and afterwards it is beaten and
more thoroughly mixed with the rolling
pin. MesSrS. HCcker & Brother, of t6c
Croton Mills, in this city, who have been
so celebrated fer their farina, and Other
manufactures of wheat, have undertaken
the production OF macaroHi, and in thei,
works, open to the inspection Of anv of
cur citizens, the process is carried On
Win an attention TO neatness, quite suf-
ilclent to satisfy the most faStid Gus pal
ate. The operator scarcely touches the
ingredients, even with his well cleaned
fingers, the whole labor being performed
by machinery worked with a powerful
steam engine. Much Of cur Ameri an
wheat is especially adapted to the pur-
pose, containing very little fibrous mat
ter, and being brittle and easily scpa-
rated by pounding. When the flour,
thus prepared, has been mixed with wa
ter aid thoroughly kneaded by the iron
oinews art has invented for this purpose,
he dough is placed in q polished iron
cylinder, the lower end of which IS fitted
with movable meiallic plato perforated
uniformly throughout. Through these
little holes, the stlfi dough is forced by
very powerful screw, worked By the en-
gine. The perforations in the plate O,
" mold," as it is technically called, vary
according to the Shape and description
of the article it is designed to produce
the pipe, ribbon, and star macaroni, and
the different kinds of Vermicelli, have
each sepaI ate pattern.
The dictionaries define macaroni as /" a
compound of -four, eggs, sugar and al
mOndS: and vermicelli, as Ga COM
pound of flour, sugar, and saffron :" and
many persons have been afl aid to expert.
ment with such q Strange culinary mix
lure. BIT the productions OF the Cr0ton
Mills are Composed simply, as described,
Of -four and water; and we presume
most OF the Imported (ail PEI hsps, except
the yellow, now little used) is made of
the same articles, with such involuntary
additions as may be acquired in the pc
culiar process &c manufacture already
noticed. The Macsroni and Vermicelli
are both made alike, except that the
dough is made less stiff for the one, to
accommodate the mold. those who have
examined the pipe macarOni, which is a
handsome tube, with bore as smooth
as that of finished musket, must have
wondered how it could be formed SO
cheaply, as it bears the impress Of bsing
elaborat,ly wrought, and yet the process
is very simple. The dough when forced
through the small hCles in the perforated
plate, would have the form of an iron
rod, but for small core fastened firmly
in the centre OF each perfoIation by thin
strips Of metal. This converts the rod
Of dough into tube, the pressure closing
the Sits which have been made by IL,
strips that hold the core, leaving he pro.
ductiOn in the form which it finally
bears. This invention is very ancient.
and is s:id TO have first suggested the
manufacture of lead pipe. The most
critical part of the process o. maHulac
ture is the drying, as on this depends, in
e great degree, its comparative quality.
If dried too slowly, it becomes mouldy !
and if too rapidly, it loses its toughneSS,
and its whole character becomes changed.
In our varying atmosphere, rapidly al
ternating dry and humid, it requires not
only consummate skill, but no little ex-
perience to avoid large losses from imper-
feet productions. The drying is done by
the use Of steam pipes, where the degree
of heat can be carefully adjusted, and
occupies from five to ten days. When
properly dried the Macaroni contains
no more moisture than go2d dry wheat
in the granary. The best qualities now
retail at about 25 cents per pound, and
plainly cooked are far more palatable
and nutricious than potatoes, and costs
but little more. The Wholesale price is
l6 to Is cents; but when -four is cheap
it can be bought for 0 t, II cents. Re-
cipes for variety Of savory dishes are
put up with the American article in each
package. Half pound boiled in milk
until it is tender, and then sailed and
l. n L