Clarksville weekly chronicle. (Clarksville, Tenn.) 1873-1890, 1886-03-20
MEN MAKING MAcARoNl.
The Work is So Exhaustlng That the
Men Have to Work In Relays.

/ $500 wv ff0tA AA AA9Ahybs
New York sun
Ono OF the industri carried on In
the Italian garter of One Hundred an
Twelfth street is the manufacture o
macaroni. Fifteen workmen are EN-
ployed. The work is done in q rear
room on the second floor. When q re-
porter called the other day the pro-
pnetor, who is roundfaced Neapoli-
ton, said:
ave use the -four from hard winter
wheat, and the best we can get of its
kind. We pour the -four into these tubs
and put in about one gallon of wator
to thirty pounds of four, 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 been put into the
room by the builder for wash tubs.
They allowed the water to run slowly
from the faucets into the mixture Of
flour, all tho time stirring, lifting,
punching, and pulling it with their
hands as il death awaited their first
stop to rest
1T Is very exhausting work." said
the loss. When they can work no
longer two others, who are resting in
the next room, will take their places.
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 pro ,ected over it, the ends
OF which were loosely fasened on the
wall % short distance above the table by
stout swiyels Round blocks, like pes
tiles, were suspended under the levers
The dough, in huge batches was placed
under the levers, and then three men
took hold Of each lever, ad listed the
pestels over the dough, and threw their
weight on them. They worked the lev
ers in short ares or circles, and their
eXertlons made dough at once stiff
and hard, and yet withal very tough
and tenacious.
"llow do you make it into strincs3o
That is easy See.
some men were placing a hugo loaf OF
the dough into vertical copper cylin-
der with a strong screw above it. the
machine looking something like an old
fashioned hand cider press, IN top of
the dough the men placed piston that
tit the cylinder nicely, and then thew
ran the screw down on it. They then
cIapped hold of three long levers and
began to walk around, but they did not
walk rapidly nor easily. When the
screw began to get good hold, little
slender streams of dough shot down
through small perforations in the bot
tom of the cylinders. AS fast as they
reached length of two feet or more
they were cut off by man who hung
the.no yer wooden frames and carried
them away.
I'VE 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 it is
rolled thin like sheet of paer, and
cut with razors into different shapes.
We call the pieces semaza di meloni, or
what you call melon seed; capelletti-
little hats, and occhi di pernici-part-
ridge eye, according to the shapes.
These are used to thicken soup, but we
do not make much of them. The mae
aroni has the largest sale, but only
Italians can cook it. 1t is easy to say
boil it in pure water, dress it with con.
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
flour and pure water. When Neapol.
ltan macaroni is cooked by an Italian
it has a very faint greenish tinge. In
Italy the king, the lazzaron, all eat
macaroni every day. You should see
them. Zoblni, there at the tub, he can
swallow macaroni three feet long and
never break it. No man can do SO we'll
IN this building. If Zobini were in his
own country he would bo famous
man, but he would have no gravy nor
cheese with his macaroni, so he stays
lere." #