Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1892-09-29
HOW MAcARoNi IS MADE.

II Is Eaten So Much Here That a Sew
. Industry Has licon started.
Macaron has taken strong hold on
the affections of food eating Americans.
among whom New Yurkcrs ARE conspic.
nous. It isnutritious, digestiblenud pal
ntablc; also provides exercise and amuso-
ment.
The quantity consumed In this city
during the past year, according to res
taunnt keepers, Is In excess Of the con.
sumption Of previous years 10 remark
able extent. In view Of these facts some
Americans havosensibly taken 90 mnnu-
featuring macaroni. Whether the hons
made product or the foreign Is prefer
able will appear Ia ume. It has at least
the advantage that ID IL entirely machine
made, aud no such horrible suggestions
apply to the American article rs to tho
other.
ono concern In this city has boon
making macnroni by the tou--or perhaps
by the mile would moro correctly cou-
vty the idea. 4 visit to the factory the
other day brought To light many facts
connected with the manufacture Of this
article. Tho art Of making macar0ni
involves somewhat intricate and
tedious proccss-ihat Is, American mac
'aroni. The ingredients, no far as tho
superintendent was nj liberty to mako
Them known without giving away any
of tho tricks Of the trade, consist uf
farina made from the very best hard
wheat grown ia Minnesota, Kansas and
North Dakota. The grain is reduced TO
a fariua Of five wholly different grades
and then mixed up ia one common quail
ity. These farinns are selected with To-
gard TO their glutinous properties, as
that IS the chief essential In the making
Of tho paste from which tho "pipc.
stems are formed. This farinola is
made into paste rs hard and glutinous
as india rubhrg.
Tho paste rs first put through n mixer;
then IN u circular trough. around which
u 2-ton granite roller royolycs. This
takes out any moisture tlat may remain
in the paste after leaving tho mixer.
Then when thoroughly rolled It Is lined
around the sides OF another circular
trough and two conc shaped cogwhcola
proceed 60 lincld aud cut tho paste In
pieces, taking ont the nal,y veins and
giving nu equally smooth Enl glutinoua
body throughout. From the grinder
the paste Is ready TO 20 TO the cyliGdcrs,
which turn IL out perfect macaroui.
1t Is put In nj tho top Of round
cylinder, tho interior Of which resembles
the interior of Gatling gun or the
cylinder Of revolver Through those
holes run small rods which make tho
holes In the macaroui. As Il comes
slowly ont Of the bottom Of the cylinder
the man operating the machine spreads
it over a clean board, and when ccr-
tain lougth has been spun out Il Is cut
up and l1id aside to allow moro TO fol.
low. This ~ placed ON drying boards
ON an upper iloor aud for ten days it &
kept ON these boards, when 1t is ready
for boxing and selling.
The spaghetti is made in exactly the
same way, the only difference being that
the cylinders which shape the stems arr
smaller. This Same paste Is also made
into all sorts or shapes COX using in soup,
such rs lotles, figures, stars, animals
aud "olbows,' or what the French call
"eoudes,' They resemble exactly an
elbow Of n stcyopipc, New York World.