Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1885-08-13
MAKING MACARONI.
The Work Is 80 zlxhRusttng that TN q
Men Have TO work In Relays

The work Is so ExbRusttng that the
/ Men Have TO work In Relays
New York sun.
One of the industries carried on in
the Italian quarter Of 112th street is
the manufacture of ma3aroni. Fiji
teen workmen are employed. The
work is done in rear room ON the
second floor When a reporter called
the other day the proprietor, who-is
round faced Neapoliton said
We use the -four from hard wint-
err wheat, and the oest we can get of
| its kind. We pour the Hour into
these tabs and put in about one gall
Ion of water to thirty pounds of flour.
We do not measure it; the men let in
/ a little water, and they know when
the dough is right"
Two men were leaning over the
tube that had apparently besn put in
TO the room by the builder for wash
tubs They allowed the water TO run
Slowly from the faucets into the mix
tme of -four, all the time stirring, lift
ing, punching and pulling 1t with
their hands as If death awaited their
first stop to rest.
1T is very, exhaustipg work. said
the boss when they eau work no
longer two others. who are resting in
the other ROOM will take their places.
They shift as often as every hour
some days. When il is thoroughly
mixed the dough is kneadcd on the
table
Tne table was big stout one, buEt
on the opposite sideoof the room Two
long levers projected over. T.. the
leuds OF which were loosely tied ~
the wall a short distance above Che
tgble by stout swivels. Round blocks
! like pestles, we're suspended under the
levers The dough. in huge patches,
was placed under the levers, and the4l'
three men took hold each lever,
adjusted the pestles over thedough,
and threw their weight on them
They worked the levers in short arcs
or circles, aud their exertions made u
dough az oncestiff and hard, and Vet
withal very tough and tanscipus.
How do voq mabeitiuto strings2'
That is easy. See. :"
Some men We're placing q huge Ioaf
of the dough into verticakcopper
cylinder with a strong, screw above it,
the machine looking something like
an old fashioned hand cider.press.
On top Of the dough the man placed
la piston that at the cylinder nicely,
AID then they ran the screw down On
lit they then clapped hold of three
long levers and began ia walk
around, but they did not walk rapldr7
| ly nor easily. Whep thescye& be-
gan 70 get q gold hold, little slender
streams OF dough shot down through
small pertOrations IN The bottom 81
1.-THE cylinders. as fastss troy reich
ed q length Of twofeei or more they
were put of by a man wbo hung
! them over wooden flames and canisd
! them away .lr,.l 4,
1--WE dry them on those frames
eight days" said the boss when
the air is moist we dry them longer.
Big holes nj Che cylinders make mac
ar0ui; little ho,es vcrmlllcei Some
times iti"is f0lledthin like Street Of
paper, ard eat wSthr5Eoi's into differ.
ent shapes" We,caQGhe piechsasen5a
di meloni, or what Gouoall melon
seed capelletti-fllttle hats, and oGchi
dI perniciE partridge eye, according
10 the shapes. These are used 10
Ethickeh SOUP bit we do not make
Ehiuch Of them. The fhaeoroni has
| tide largest sale, bnt only Halipns
Can cook II. II is easyito say boil it,
lin pure water, dress il with oohceu :
Itrated meat gravy and grated cheese,
Land serge it hot, but who cap do il
I'm Guoa the Iqacaroni is ,eQlQred
! with $afTrop,. Neapoli(ans use only
pure -four and pure water, When
Neapolitap m6cafori is cooked bytan
| Italian 1t has a very faint gfeehish
! tinge. La Italythe king. this Iazahr-
oni, all eat m2caronievery day. You.
should see them. Hobipa, there at the
sub, he can swallow macaroni three
feet long aud never break it, No
man can do 50 well in this building
It Zobiba were in his own country lie
would be a famous man, But he would
have no gravy nor cheese with his
macaronij 80 he stays here.'1. 1uDai Z