The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-04-29
N QUARTERS
OF NEN YORK
Germans are Noted tor their
Clearly Ways
ITALIANS VERY DIRTY
Visits to Noodle and MaCaroni
Establishments.
ITALIANS VERY DIRTY

The making of nudeln or noodles fo'
for soup is distinctly a foreign industry
and, like all others, it is carried on in
localities where necessity demands tho
product-
In a great cosmopolitan city like New
York, where people Of all nauonalities
congregate there are those Of the poorer
classes who colonize in quarters and live
there somewhat in the same manner that
they did in their own country. In New
York the quarters are definitely located,
so that one, on inquiry, is directed 10
certain streets as the heart Of that par
ticular quarter.
OF the many colonies contained in the
great city there are none more thrifty
in appearance or cleanliness than the
German. which is located between avenue
and Third avenue and a half mile
north and south from East Tenth street.
In the heart Of this quarter, along First
and Second avenues, one can find the best
shops OF every description, where all
kinds of clothing. food and amusements
are furnished, but perhaps none of the
shops are so unique in their way as the
small one situated on First avenue, near
Sixth street, where the much sought
after noodles" are made.
The clean and wholesome appearance
of the store ard shop in the basement
OF substantial brick dwelling are in
strong contrast to the dirty little shops
along Elizabeth street ard the side
streets through the Italian quarter where
spaghetti is made amid the most sicken-
ing filth and d 'sease breeding surround
ings.
1t is well 20 say right here, however,
to the lover of spaghetti and macaroni
that the product manufactured for table
and hotel use is not made in the Italian
quarter. but N large, clean factories in
Brooklyn. New York and Newark, while
much Of it s imported directly from
France, Italy and Spain and sold to the
consumer in the original package.
That which is made in the Italian quar-
tiers of New York and Brooklyn is for
consumption in those quarters by the
lower class Of Italians. who use it as
their chief article of food. More than
half of the nudeln made in the little
shop in the German quarter is sold a.
most exclusively to the Germans residing
in the neighborhood, and but little of it
is sold to stores except TO the small
groceries in the immediate vicinity. But
even to them the sale is limited, as there
is not great enough margin of profit be-
tween the wholesale and retail prices to
pay them for handling it. 1t is interest
ing to watch the simple manufacture OF
this light and wholesome article of food,
and the time taken in the process is
from three to four hours, according to
the weather.
The ingredients of nudeln are fresh
eggs and good -four. The eggs must be
absolutely fresh or the product would
be worthless. Each batch consists Of
forty eggs and eighteen pounds OF flour
and when dry it will result in fifteen
pounds of noodles.
1t is quite important to dry the sheet
or skin in the open air before it is cut
into strips, and this accounts for its
shrinkage in weight. If it is heat dried
II deteriorates and loses much of its
strength. as well as its rich flavor, but
the manufacturer would gain in one way.
as eighteen pounds of flour. with the
eggs added, would produce the same
weight of noodles when dry. rather than
a shrinkage of three pounds to the batch.
BATE
Noodles are made every week day in
this little shop, but in damp weather it
is more difficult to handle the dough
and product. as it takes so long to dry.
consequently a smaller amount is made.
and more in clear weather.
The eggs and -four are worked to-
gether into Il dough and kneaded for
hfteoa or twenty minutes. then rolled
and rolled for about two hours between
polished steel rollers. which Thoroughly
mix and temper the mass and render II
smooth
1t is then rolled through smaller rollers
For half an hour. and more tightly com
pressed. then cut into cakes and is finally
pressed through the rollers and made into |
sheets one-sixteenth Of an inch thick. |
about eight to ten feet long and TWO feet |
wide, resembling chamois skin
In this form it is hung ovre round |
sticks on a rack and left 10 Gry. and in |
half an hour it is dry enough to cut into /
thin strips or ribbons varying from one 1
eighth to one inch in width
From the strange appearing machine I
that cuts it up evenly it falls 10 the table /.
below, from which 1t is lifted by hand |
and dropped several times 10 loosen ND /
the tight folds and seperate il wei. so /
II can dry more readily. The hand ma |
chinery employed in rolling and cutting
the dough was made in Germany and /
brought over by the family who make /
it is yet strong and shows but little |
signs Of wear.
As the sheets or skins are cut I'D the I
strips are thrown loosely on large dry /
Ing boards and placed on the drying rack. |
where they remain for several hours
until the noodles are quite dry Many
prefer the green nudeIn To the thorough
" dried strips and purchase Il soon after
IT has been cut. The noodles are made
In half a dozen different widths and sold
over inc counter for twenty-five cents
a pound
The counter IS situated IT the front /
end OF the shop. and from II one can
= ave good Kew Of the little shop. its
and the persons when at
work To the stranger the force NJ work
IS novel sighr. and one naturally Won
ders what the rack Of tkin straw colore9 |
skins is that occupies central position |
on the floor during the manufacturing
hours.
About two hundred pounds - the moo
ales are made each week in the summer
time, and from three 10 four hundred
pounds in the winter. Some Of the hotels
In the city are good customers. and more
than one hundred pounds q tho product
are sent each week 70 Boston. Phila-
delrhia. Trenton and other cities within
Ave hundred miles II Kew York
Besides nudeln. egg barley ard egg