The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1898-06-09

Macaroni, spaghetti and vermicelli,
so closely associated with italy in the
minds Of the public, are made almost
the world ver So universal has the
manufacture of the pastes become
that it is extremely doubtful IL the
best article in that line Is the Italian
product, says the Milwaukee Sentinel.
Their are several reasons for this.
One Is that the manufacture OF n
Italian macaroni is still carried on In
a primitive way, a large part of the
process being by hand, and hand
work as compared to machine work
IN food preparation does not have the
advantage of cleanliness. The Ameri-
can macaroni has the advantage OF
improved machinery; 1t has also the
advantage Of being used sooner after
manufacture than the imported kind,
nj macaroni is best when fresh.
Macaroni that has been shipped about
the globe, stored in doubtful storage
places n kept in stock for some time
Is quite sure to have d~eteriorated.
Moreover, it is often infested with
weevils, so that in order to be sure
that all such insects have been re-
moved the macaroni has to be broken
into very small pieces. In spite Of the
probable superiority Of the American
product there is a sentiment about the
actual foreign article that does not
seem to wear away, and al a result the
american manufacturers are simply
forced to put their goods up in pack
ages counterfeiting the style and word
Ing on the imported brands. The man
u~facturers would much prefer to put
out their goods in honest labels, but it
becomes a question of bowling to the
demands of the trade or going out OF
business. They hate the deception be-
cause they feel that their goods are
even better than those imported, and if
the public would let them they would
be very glad to put their own anne on
the wrappers and make their names a
guarantee Of pure goods and cleanly
manufacture. The sentiment in favor
OF anything made in some older
try does not wear of, however, and SO
the housewife who buys a package Of
macaroni at her grocer's, guaranteed
to be of Italian make, in nine cases
out Of ten brings into her home a
sample Of Milwaukee-made paste.
There is another curious thing about
macaroni. 1t makes no difference
whether a person buys the domestic
product or the foreign, he is quite sure
to get an article made from American
Hour On this point the American
manufacturers complain bitterly, for
they say they are the victims of freight
discrimination. Macaroni made in this
country has to pay freight to the
amount OF rs cents a hundred pounds,
SO that it is actually possible for the
European makers of macaroni to make
it of our American -four and then send
the product to this country and under
sell the American product in the New
York market, on account of the cheap
rate on wheat to Europe. When it gets
to the consumer, however, the price is
always raised to a few cents more than
the domestic article, because the people
are willing to pay the extra amount for
a foreign-made food. A boat that re-
Gently arrived in New York had on
board $4,000 cases Of macaroni, Is, 900
of which were for one importing house.
Milwaukee has one macaroni factory,
which is situated in 18th street. Its
output is large and goes all over the
country, although it Is but one OF some
200 such factories located in the various
cities of this country. 1t is fitted with
modern machinery and for this reason
has only to hire a dozen men and boys
to turn out a large amount daily. Each
macaroni manufacturer makes certain
improvements on the machinery that
is common to all factories by which
he is enabled to improve his manufac-
ture and for this reason strangers are
not allowed in the rooms where the
work Is carried on. The general meth.
DDS Of manufacture are not secrets
however. Macaroni Is made from HARD
wheat, that being richer in gluten ant
other heterogeneous compounds than tn.
soft wheat. The paste that is made
from the proper part of the wheat /.
heated with hot water to the prone,
consistency and then put in cylinders
from which it is forced through small
openings of the shape required to max,
either macaroni, vermicelli or spag
hetti. In the case Of the holes 70,
forming the macaroni a mandril /.
centered in them from the inside. 81
that when the piston at the other enc
Of the cylinder begins to push the mas,
of dough toward the end having tn,
openings it is forced out in pipesten
shape. The macaroni is cut of tn,
proper lengths and placed on cloth-bot
tom trays to be dried. These trays ar,
taken to the drying room and placed
in racks, t~wenty-four hours being re
quired to make them marketable. II
Italy the macaroni Is dried over rods
it's consistency being such that it viii
sustain it's w weight without break
ing. In Italy, also, the drying is don,
in the open air, an advantage in climat,
that gives the manufacturer there al
advantage, it not being necessary II
have heating appliances. The macaro
nj. vermicelli and spaghetti are al
made from the same dough, the oni,
difference in them being in the form
In the Milwaukee factory farina Is ad
ded to the wheat in making the dough
and IL is claimed that this euh n car +h,