, 1885-09-11
MEN MAKING MAcARosL
Tie Work Is So Exhausting That the
Ven Have to Work in Relays

NV iNFN NNh
enc OF the industries carried on In
the Italian quarter Of one Hundred an
Twelfth street is the manufacture o
macaroni. Fifteen workmen are EN-
plo, cd. The is done in a roar
room on the second door. When a re
porter called tue other day the pro-
pricto-, who is a rouni-faced Neapoli-
ton. sad:
"Wo use the -four from hard winter
wheat, and the Lest we can get of its
kind. We pour tho our into these tubs
and put in about ono gallon OF water
10 tn rty pounds of -four. We do not
measure il; 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 been put into the
room by the builder for wash tubs.
They allowed the wator TO run slowly
from the faucets into the mixture OF
-four, all the timo stirring, lifting,
punching, and pulling it with their
hands as If death awaited their first
SOP to rest.
1T is very e~xhansting work. said
the boss. "When they can work no
longer two others, who are resting in
the next room, will take their places.
When il is thoroughly mixed the dough
is kneaded on the table"
The table was n big stout one, built
on the opposite side OF the Two
long levers pro ected over 1t, the ends
OF viii h we're loosely fasened on the
wall a short distance above the table by
stout swiyels. hound blocks, like pes
tiles, were suspended under the levers.
The dough, in huge batches. wa placed
under the levers, and then three men
took hold OF. each lever, ad usttd tho
pcstels over the dough, and threw their
weight on them They worked the lev
ers in short arcs or circles, and their
exorlions made n dough at once stiff
ahd hard, and yet withal very tough
and tenacious.
How do you make 1t into ~stringsl"
That is easy. See"
Some mon were placing a hugo loaf Of
the dough into a vertical copper cylin-
der with a strong screw above ii, the
machine looking something like an old
fashioned hand cider press tn top OF
the dough tho men placed a piston that
tt the cylinder nicely. and then they
ran the screw down on it. They then
CldDDtu uUlh VI luItt lOuH ibNtI1 anu
BEGIN to walk around, but theg did not
walk rapidly nor easily. When the
screw Logan to get a good hold, little
slender streams Of dough shot down
through small p~orforations in the bot
tom OF the cylinders. AS fast rs they
reached u length of two feet or more
they were cut of by a man who hung
this o or wooden frames and carried
them away.
we dry them on those frames eight
days, said the boss. when the air
is moist we dry the longer. Big holes
in the cylinders make macaroni; little
holes vermceilli. Sometimes il is
rolled thin like n sheet of pa or, and
cut with ra ors into different shapes.
We cali the pieces semaza di meloni, or
what you call melon seed; capelletti-
little hats, and occhi di pernioi- part
ridge eye. according to the shapes.
These are used to thicken soup, but We
do not make much OF them. The mac
aroni has the largest sale, but only
Italians a cook 1t. 1t is easy to say
boil 1t in pure water, dress it with con-
centrated meat gravy and grated cheese,
and serve it hot, Tut who can do IL.
In , enoa the maearoni Is colored with
So ron Neapolitans use only pure
-four and pure water. When Neapol-
!ian macaroni is cooked by an Italian
Il has a very faint greenish tinge. In
Italy the king, tho lazzaroni, all eat
macaroni every day. lou should see
them. obini, there at the tub, he can
swallow a macaroui thres teet long aud
never break 1t. 40 man can do 30 we'll
in this bu ldIng. If o.ini were in his
own country no would b. a famous
man. but he would have no gravy nor
cheese with his m%acaroni, so he stays
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