Evening star. [volume] (Washington, D.C.) 1854-1972, 1892-07-30
HOW MACARONI IS MADE.
1t Il Eaten So Much Here That q New In
dustry Has Been Started.

Prom the New York World.
Macaroni has taken a strong hold on the af-
fections Of food-eating Americans, among whom
New Workers are conspicuous. 1t is nutritious
digestible and ralatable, also provides exercise
and amusement.
The quantity consumed in this city during
the past year, according to restaurant keepers,
is in excess of the consumption of previous
years to a remarkable extent. In view Of these
facts some Americans have very sensibly taken
to manufacturing macaroni. Whether the home
made product or the foreign is preferable will
appear in time. 1t has at least the advantage
that it is entirely machine made, and no such
horrible suggestions apply to the American ar
ticle as to the other.
Since last October one concern in this city
has been making macaroni by the ton-or per-
haps by the mile would more correctly convey
the idea. visit to the factory the other day
brought to light many facts connected with the
manufacture of this article. The art of making
macaroni involves somewhat intricate and
tedious process-that is American macaroni
Tue ingredients, SO far the superintendent
was at liberty to make them known without
giving away any tricks OF the trade, consist Of
farina made from the very best hard wheat
grown in Minnesota, Kansas ard North Dakota
The grain is reduced to u farina of five wholly
different grades and then mixed up in cue COM
mon quality. The combination has received
the title OF farinoa and the name has been copy
righted. These farinas are selected wi IA regard
to their glutnous properties as that is the chief
essential In the making Of the paste from which
the pipe stems are formed. This faynola is
made into paste as hard and glu.inous us india
rubber.
The paste is first put through mixer then
In circular trough, around which two-ton
granite roller revolyes. This takes out any
moisture that may remain in the paste after
leaving the mixer. Then when thoroughly
rolled it is lined around the sides Of another
circular trough and two cone-shaped cog whseks
proceed to knead and cut the paste in pieces.
taking out the fiaky veins and giving equally
smooth and gutinous body throughout From
the grinder the paste is ready to go to the cylin
ders which turn it out perfect macaroni
1t is put in at the top Of a round cylinder.
the interior Of which resembles the interior of
GatIing gun or the cylinder OF a revolver.
Through these holes run small rods, which
make the holes in the macaroni. As it comes
slowly out of the bottom Of the cylinder the
man operating the machine spreads il over a
clean board, and, when n certain length has
been spun out, 1t il cut up and laid aside to
allow more to follow. This is placed on driving
boards on an upper floor, and for ten days it is
kept on these boards. when it is ready for box
ing and selling.
The spaghetti is made in exactly the same
way, the only difference being that the cylin-
derJ which shape the stems are about five
times smaller. This same paste is also made
into all sorts OF shapes for using in soup,
such as letters, figures, stars, animals and
''elbows," or what the French call ''coudes"
They resemble exactly M elbow Of a stove
pipe.
The same factory makes the old-fashioned
noodles SO dear to the German palate. The
only difference between the mac;Sroni paste and
the noodle paste is the addition Of the egg, re-
curing one egg to every pound of paste. This
makes noodles cost IL cents q pound more
than spaghetti.
The factory at present ia turning out twelve
miles Of macaroni day, SO that there are con-
stantly on the drying boards 100 miles Of this
popular food product. Vermicelli is likewise
made from the same paste and the demand for
this Is as great il not greater than for maca-
roni.
To give some idea Of the great glutinous
properties of this paste it may be stated that il
requires "a pressure Of 1000 pounds to the
square inch to send the paste through the cyiin-
ders and give the macaroni its proper shape.
The superintendent took little quantity of the
farinola and pouring some water on it began
making dough OF il. In q few moments hn
had made paste as hard as rubber.