Evening journal. [volume] (Wilmington, Del.) 1888-1932, 1892-09-14

The Fact That MacaronI Is Nutritious,
DigestibIe and PaIatabIe Having
Dawned Upon Wilmington People, "a
Factory is Now Turning IL Out by the
Mile on the West side.
This afternoon an EVENING JOURNAL
reporter visited factory ON the west
side where macaroni is manufactur-
ed, this food having taken
such strong hold upon viii
mingtonians that real manufactur-
ing establishment has sprung up and
the business of this establishment is
constantly increasing. This is because
home made macaroni is nutritious, diges-
tible and palatable. to say nothing of its
qualities for affording exercise and
amusements.
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 re-
markable extent. In view Of
these facts, some Americans have
very sensibly taken to manufacturing
macaroni Whether the homemade
product or the foreign is preferable will
appear in time. 1t has at least the ad-
vantage that it is entirely machine made,
and no such horrible suggestions apply
to the American article as to the other
The art Of making macaroni involves a
somewhat intricate and tedious process
that is, American macaroni. The
ingredients, so far as the super
intendent 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 and
North Dakota. The grain is reduced to
farina of five wholly different grades,
and then mixed up in one common
quality. The combination has re
ceived the title of farinola and
the name has been copyrighted These
farinas are selected with regard to their
| glutinous properties, as that is the chief
essential in the making of the paste from
which the ''pipe-steIns" are formed.
This farinola is made into paste as
hard and glutinOus as india rubber
The paste is first put through a mixer,
then in a circular trough, around which a
two-tOn granite roller revolves.
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 cogwheels proceed to
knead and cut the paste in pieces, taking
out the fiaky veins and giving an equally
smooth and glutinous body throughout.
From the grinder the paste is ready to 60
to the cylinder, which turns it out perfect
macaroni
1t is put in at the top of cylin-
der, the interior of which resembles the
interior of a Calling 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 it over a clean board. and when
a certain length has spun out it is cut
up and laid aside to allow more TO follow
This is placed on drying boards on an
upper floor, and for ten days IL is kept
on these boards, when9it is ready foi
boxing and selling
The spaghetti is made in exactly tn,
same way. the only difference being thai
the cylinders which shape thu
stems are about five times smaller
into all sorts of shapes for using
in soup, such as letters, figures, stars,
animals and "elbows" or what tn,
French call "coudes. They resembl,
exactly an elbow of a stovepipe.
The same factory makes the old-fash
toned noodles so dear to the German
palate. The only differene between
the only difference between the maca
roni paste and the noodle paste is the ad
dition of the egg, requiring one egg t,
every pound of paste This make
noodles cost . cents a pound more thar
spaghetti.