Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1885-08-13
MAKING MACARONI.
The Work Is so ExhaustIng that the
Men Have to Work In Relays


The Work Is so Exhausting that the
Men Have to Work In Relays.
New York Sun.
One of the industries carried on in
the Italian quarter of 10TH street is
the man dfacture of macaroni. Fiji
teen workmen are employed. The
work is done in a rear room on the
second floor When a reporter called
the other day the proprietor, who is
a round-faeed Neapoliton said:
1--WE use the flour from hard whit
er wheat, and the best we can get of
its kind. We pour the -four into
these tubs and put in about one gal
lon of water to thirty pounds of flour.
We do not measure it; the Raen let in
q little water, and they know when
the dough is right"
Two men were leaning over the
tube that had apparently been put in
to the room by the builder for wash
tubs. They allowed the water to run
slowly from the faucets into the mix
ture of -four, all the time stirring, lift
ing, punching and pulling it with
their hands as if death awaited their
first stop to rest.
1T IS very exhausting work" said
the boss. when they can work noI
longer two others, who are resting in
the other room, will take their places.
They shift as often as every hour
some days. When it is thoroughly
mixed the dough is kneaded on the
table"
The table was big stout one, built
on the opposite side of the room. Two
long levers projected over it, the
ends OF which were loosely tied to
the wall short distance above the
table by stout swivels. Round blocks
like pestles, were suspended under the
levers. The dough, in huge patches,
was placed under the levers, and then
three men took hold of each lever,
adjusted the pestles over the dough,
and threw their weight on them.
They worked the levers in short ares
Or circles, and their exertions made a
dough at once stiff and hard, and yet
withal very tough and tenacious.
''How do you make it into strings?"
That is easy. See."
Some men were placing a huge loaf
of the dough into vertical copper
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
a piston that fit the cylinder nicely,
AID thea they ran the screw down on
it. they then clapped hold of three
long levers and began to walk
around, but they did not walk rapid
~ nor easily. When the screw be-
gan TO get good bold, little slender
streams Of dough shot down through
small perfOrations in the bottom of
the cylinders. AS fast as they reach
ed q length of two feet or more they
were put off by man who hung
them over wooden frames and carried
them away.
I'VE dry them on those francs
eight days" said the boss. owe hen
the air is moist we dry them longer.
Big holes in the cylinders make mac
aroni; little holes vermllicei. Some
times it is rolled thin like sheet of
paper. and cut with razors into differ
ent shapes. We call the pieces semza
di n1eloni, Or what you call melon
seed; capelletti-iittle hats, and occhi
di pernici-partridge eye, according
to the shapes. These are used to
thicken soap, but we do not make
much Of them. The macoroni has
the largest sale, but only Italians
can cook it. 1t is easy to say boil it
in pure water, dress it with concer-
trated meat gravy and grated cheese,
and serve it hot, but who can do it
In Genoa the macaroni is colored
with saffron. Neapolitans use only
pure -four and pure water. When
Neapolitan macaroni is cooked by an
Italian it has very faint greenish
tinge. In Italy the king, the lazzar-
oni, all eat macaroni every day. You
should see them. Zobina, there at the
tub, he can swallow macaroni three
feet long and never break it. No
man can do SO well in this building.
If Zooina were in his own country he
would be famous man, but he would
have no gravy nor cheese with his
macaroni, so he stays here"