St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1891-09-01
FROM FAR OFF ITALY.
A Macaroni Factory the Lat
est Industry Established
in st. Paul.
It Is the Only Establishment
Of the Kind West OF the
Windy City.
Chow We Maka de Maearon"
Lucidly Described for the
Uninitiated.
An Elevator Accident Stirs
Up the Residents of the
Albion Flats.

Some have supposed that the luscious
macaroDi of commerce is nothing else
than the dried twigs of the famous
bread-fruit tree. Such, however, is not
the case. Far from it. Macaroni is as
artificial as the rosy bloom on ballet
girls cheek 1t is made at foundry
just like cast iron or anything else OF
the kind, and the only such factory
west of Chicago is situated right here in
ST. Paul, amid the opium den haunted
Businesses IF West Third street. Its
proprietors are Raffaele ScoldIni, Andrea
de Gloria, Michele Rosso. VincenZo
Derenzo, Gerardo Tramutola IL Co. The
rich, warm, red blood of Italy flows in
their veins, and they make fifty differ
ent kinds of macaroni.
| can understand opera as we'll in
Italian as in any other operate tongue,
but as a conversatiOnaliSt / am not
fluent success in that musical language.
The macaroni manufacturers, fortu-
nately, speak very pretty English, and
that is how | found out all about the
business. Macaroni is stored all over
the building, Large macaroni, built
around a symmetrically cylindrical
hole; macaroni in stripes, with saw
teeth on its edges, all the species of
vermicelli. and sphagetti of every i'm
aginable kind. 1t is stored in boxes
and hung OH poles. and is not suitable
for the palate of man till it is six days
old. From it's sixth day till it attains
the age of six months it continues its
career of culinary usefulness. Age
withers and custom stales its infinite
variety after that.
The room where the macaroni is
made is very hot and very clean. All
the workmen wear white aprons of
close-fitting princess shape, slightly
decollete,and white caps on their heads,
in addition to their ordinary articles of
wearing apparel. In one corner of the
room is the mixing trough. The paste
is made of flour and water and eggs
six dozen eggs to every hundred pounds
of flour. AS soon as the paste is mixed
it is put into large circular pan.
Around and around in this pan go two
immense iron arrangements very much
like old-fashioned fleeting irons. These
mash and remash and squash the paste
till it Is of about the consistency of
putty and about as heavy. Now comes
the important stage of the business.
The utterly unpleasant-looking mass of
dough is dumped into o hugh press.
The sinuons bands revolve on the gilt
leIluS Wne61S dOONt, duu SLOWLY Duj
surely descendS an enormous broad
bottomed screw. Down it comes. fills
up the press and squeezes the very life
out of that dough. Down, farther yet,
with crushing power. and the con-
quered paste begins TO boze through
the tiny holes in the bottom of the
press in long worm-like strings.
That is how 1--WE make de macaron."
Somebody fans it as it wriggles it's
way to the. floor. and somebody else cuts
it off and Grapes it over long sticks and
sends it to the drying room up stairs.
That is how macaroni is made. The
plate in the bottom of the press can be
removed, and another with different
variety of holes in it substituted; but it
is all made by the same process, and
the machinery all comes from far-otf
Italy, for macaroni making is as yet an
infant Industry in America.
The factory itself, with its handsome
eyed workmen, is like bit out of Italy,
and is only another of the earmarks of
metropolitanism st. Paul is so rapidly
assuming.