The Bryan daily eagle. (Bryan, Tex.) 1895-1898, 1898-03-27


Macaron' that has been shipped about |
the globe. stored In doubtful storage |
places and kept In stock for some time
Is quite sure 70 have deterioratcd. |
Moreover. Il Is often infested with
weevIis. 80 that In order 10 be sure
that all such Insects have been re-
moved the macaroni has 10 be broken
into very small pieces. In spite Of the
probable superiority Of the American
product there h. a sentiment about the
actual foreign article that does not
seem 10 wear away. and as a result the
American manufacturers are simply
forced 10 put their goods up In pack
ages c0unterfoiting the style and word
lng on the imported brands The man
uiacturers would much prefer 10 put
out their goods DO honest labels. but %
become "a question OF bowling 20 the
demands o. the trade or going ont Of
business They hate the deception be-
cause they feel that their goods are
even better than those imported. and "
the public would le, them they would
be very glad 10 put their own names on
the wrappers and make their names
guarantee o. pure goods and clearly
manufacture The sentiment IN favor
Of anything made 10 some older coun-
try does not wear on. however. and so
the housewife who buys a package Of
macaroni az her grocer's. guaranteed
10 be o. Italian make. IN nine cases
ont % ten brings into her home
sample % Milwaukee made paste
There Is another curious thing about
macaroni II makes no difference
whether a person buys the domestic
product or the foreign. he is quite sure
10 get an article made from American
-four. on this point the American
manufacturers complain bitterly. FOR
they say they are the victims Of freight
discrimination. Macaroni made In this
country has 70 pay freight 10 the
amount OF Is cents a hundred pounds,
50 that Il r. actually possible FOR the
European makers OF macaroni 10 make
/ Il OF our American -four and then send
the product % this country and under
sell the American product In the New
York market. on account Of the cheap
rate on wheat 90 Europe. When u gets
20 the consumer. however. the price q
always raised to a few cents more than
the domestic article because the people
are willing TO pay the extra amount ioi
a foreign made food A boat that re-
Gently arrived In New York had OF
board $4,000 cases OF macaroni. i5. OOi
% which we're for one importing house
Milwaukee has one macaroni factory
which Is situated in 18th street. IL
output Is large and goes all over tn
country. although II Is but one OF som
200 such factories located In the variou
cities OF this country. II Is fitted Will
modern machinery and for this reasol
has only 10 hire dozen men and boy
TO turn out large amount daily. Eacl
macaroni manufacturer makes certali
improvements on the machinery tina
IA common 20 all factories by whlc
he "a enabled to improve his manufae
ture and for this reason strangers ar
not allowed In the rooms where IN
work Is carried on. The general meth
DDS OF manufacture are not secrets
however. Macaronl IL made from har
wheat. that being richer In gluten an
other heterogeneous compounds than N
soft wheat The paste that Is mad
from the proper part OF the wheat
heated with hot water to the prop,
consistency and then put In cylinder
from which Il Is forced through sma
openings Of the shape required TO mall
either maoaroni. yermioelli or spa,
hc,tl In the case OF the holes Z,
forming the macaronl a mandril
, conferred In them from the inside.
that when the piston at the other en-
OF the cylinder begins to push the ma
, OF dough toward the end having u
, openings Il Is forced out In plpeste
% hhaVfs h' Aahalbul " cut on u
, proper lengths and placed on cloth-bo
/, tom trays to be dried. These trays a
/. taken to the drying room and plac,
@ IN racks, twenty-iour hours being :
quired TO make them marketable.
@ Italy the macaronl ia dried over roc
!. It's consistency being such that II W
q sustain ia own weight without brea
}. Ing In Italy. also. the drying II do
q In the open air. an advantage In china
p that gives the manufacturer there
d advantage. Il not being necessary
ID have heating appliances. The macar
e ni. yermiceln and spaghetti are
% made from the same dough. the on
\ difference In them being In the for
j. In the Milwaukee factory farlna IL q
10 dod to the wheat In making the douf
20 and II Is claimed that this enhance1 I
e quality OF the product The denia
p FOR macaroni Is always on the incrca
. but the local manufacturers say {
. salts are considerably affected by {
a market price Of potatoes and hol
Ie when these articles OF food arc hi
~ in price the people take more MAJ
4 ronI