The Pioche weekly record. [volume] (Pioche, Nev.) 1877-1900, 1894-05-03
HOW MACAR)NI IS MADE.
An Italian Dish That is Becoming
Popular With Americans,
t is Nutritious, Digstbe and Pahtlbe,-Nate From
The Best Hard Wfei,-An Intricate Process

MacarOni has taken strong hold on
the affections Of food eating Americans,
among whom New Workers are conspic-
uous. 1t is nutritious, digestible and pal
atable; also provides exercise and amuse-
ment.
The quantity consumed in this city
during the past year, according to res
, taurant keepers, is in excess of the con-
sumption of previous years 10 a remark
able extent. In view Of these facts some
Americans have sensibly taken to manu-,
featuring macaroni. Whether the home
made product or the foreign is prefer
able 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 article as to the
other.
One concern in this city has been
making macaroni by the ton-or perhaps
by the mile would more correctly con-
vey the idea. A 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 a somewhat intricate and
tedious process-that is, American mac
aronl. The ingredients, so far as the
superintendent was at liberty to make
them known without giving away any
of the tricks of the trade, consist of
tarina made from the very best hard
wheat grown III Minnesota, Kansas and
North Dakota. The grain is reduced to
a farina of five wholly different grades
and then mixed up i'll one common quail
ity. These farinas are selected with re-
gard to their glutinous properties, as
that Is the chief essential in the making
of the paste from which the "pipe-
stems are formed. This farinola is
made into paste as hard and glutinous
as india rubber.
The paste is first put through mixer
then in circular trough, around which
2-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 cogwheels
proceed to knead and cut the paste in
pieces, taking out the faky veins and
giving an equally smooth and glutinous
body throughout. From the grinder
the paste is ready to go to the cylinders,
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 Gatling gun or the
cylinder of a revolver. Through these
holes run small rods which make the
holes i'll the macarOni. As it comes
slowly out of the bottom of the cylinder
the man operating the machine spreads
it over clean board, and when a GER
tain length has been spun out it is cut
up and laid aside to allow more to fol-
low. This is placed on drying boards
on an upper floor, and for ten days it is
kept on these boards, when it is ready
for boxing and selling.
The spaghetti is made in exactly the
same way, the only difference being thai
the cylinders which shape the stems ar
smaller. This same paste is also made
into all sorts or shapes for using in soup,
such as letters, figures, stars, animals
and 'elbows,' or what the French call
"coudes." They resemble exactly an
elbow Of stovepipe, New York World.