Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1908-03-17
!: Some MdCaPOni Statistics



discrepancy problem. The maoaroni
for export, because of extra care,
ETC., etc., may sell at 6.S cents per
pound f. o. b. ship at Genoa, Naples,
etc., but the macaroni sold at home
may bring different prices. Does
the man who has his little charcole
cook stove on the street corner in
NAPLES, upon which he cooks the
Spaghetti for the hungry Lazzaroni,
pay 6.S cents per pound for his spag-
hetti? Does the woman who goes
marketing pay the grocer any such
price? I don't think she does. And
here lies the solution.
Now of the 215,00 tons, or AGO.
100000 pounds manufactured in It.
ally, only 10000 tons, or 100000
pounds, are exported, of which this
country gets twenty million pounds
(24,000,000) and for which she
pays $4,000 per ton, or at the rate
of $3.50 for every 200 pounds or
barrel. So America pays Italy for
her $4,000 tons of macaroni $1,000
900 odd dollars and on top of this
is the freight and duty.
Now what am 1 driving at? Well,
I say inasmuch as we grow the best
burum wheat in the world and have
the best machinery in the world,
especially for thorough mixing, I
want to see that one or two million
of macaroni money not only spent
at home on "home made macaroni,"
but want to turn the tables around
and ship Goals to New Castle, to stop
importing maoaroni and instead,
not only export macaroni to Italy
but better macaroni than Italy can
make.
It sounds like funny proposition,
but read on-our wheat is going to
Italy and France today, our durum
wheat, the best in the world, so good
that our cousins abroad write that
Europe stands ready to take all we
can grow great deal, even in Tex
as alone, where the yield is SO bu-
shells to the acre!
What lis it that makes macaroni
possible as product and so valua-
Bile as a food? You cannot make
macaroni out Of weak starchy flour
and the macaroni man who tries to
do it today should be made to do
his own kneading with his own
hands and no allowance made him
for extra elbow grease either. Starch
| will no more make macaroni by it's
elf or as represented in the weak
f1ours than will potatoes or rice It
is the gluten, the matchmaking
element, the clean of the meat in
the wheat that is what makes mac
| aroni and nothing else. Of course
you must have starch in macaroni.
Macaroni with IS per cent of starch
(anhydrous) and per cent of glut-
! en- and macaroni with 80 per cent
| to IS per cent starch and rs to is
per cent of gluten are two entirely
| differing propositions; in other
| words, one thing is something with
macaroni label on it that DR.. Wiley
and his pure food squad should hunt
| to earth, and the other is macaroni.
| It's all in the gluten, the Drawn and
muscle maker that makes better and
healthier flesh and is better in a
hundred ways than the red lean in
roast beef. Meat eaters are prone
to cancer, alarmingly so, and because
of their polenta and macaroni diet
Italians rarely develap cancer. So
score one for macaroni! Disease
developed by and in cattle, mother
| nature does not suffer from, and
she does not give them out of the
ground when she grows wheat.
I am coming quickly to the end of
what may appear to be fairy tale,
the exporting of macaroni to Italy.
The agricultural bureau at Wash
ington imported seed wheat, Kub-
anka durum wheat, from Russia that
| analysed IA to Is per cent in glut-
en-. They planted it in Dakota and it
grew wheat that yielded 10 to 20
per cent gluten. The North and
South Dakota soil did that.
Now, although we raised six mil
lion bushels Of durum (macaroni)
wheat in 1903 and sixty million bu-
shells in 1907, sort of nails in the
horseshoe increase, We are in durum
kindergarten burg. The farmers
are not yet on to their durum job,
but they are fast getting there. In
five years we will be raising between
two and three hundred million
bushels of durum wheat in this coun-
try This. prophecy I am banking
on.
But growing durum by selection is
what l am after. They began Sc
] lecting large kernels of corn in Iowa
! and experimenting and the corn-cobs