Thank you for visiting SNEWPapers!
Sign up free
Story
September 23, 1892
Fairhaven Herald
Fairhaven, Bellingham, Whatcom County, Washington
What is this article about?
Article describes the rising popularity of macaroni in New York and the new American manufacturing process using high-quality wheat farina, involving mixing, rolling, kneading, extruding through cylinders, and drying for ten days. Spaghetti and soup shapes are made similarly.
Clipping
OCR Quality
98%
Excellent
Full Text
HOW MACARONI IS MADE.
It Is Eaten So Much Here That a New Industry Has Been Started.
Macaroni has taken a strong hold on the affections of food eating Americans, among whom New Yorkers are conspicuous. It is nutritious, digestible and palatable; also provides exercise and amusement.
The quantity consumed in this city during the past year, according to restaurant keepers, is in excess of the consumption of previous years to a remarkable extent. In view of these facts some Americans have sensibly taken to manufacturing macaroni. Whether the home-made product or the foreign is preferable will appear in time. It 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 convey 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 macaroni. 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 farina made from the very best hard wheat grown in Minnesota, Kansas and North Dakota. The grain is reduced to a farina of five wholly different grades and then mixed up in one common quality. These farinas are selected with regard 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 a paste as hard and glutinous as india rubber.
The paste is first put through a mixer; then in a circular trough, around which a 2-ton granite roller revolves. 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 flaky 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.
It is put in at the top of a round cylinder, the interior of which resembles the interior of a Gatling gun or the cylinder of a revolver. Through these holes run small rods which make the holes in the macaroni. As it comes slowly out of the bottom of the cylinder the man operating the machine spreads it over a clean board, and when a certain length has been spun out it is cut up and laid aside to allow more to follow. 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 that the cylinders which shape the stems are smaller. This same paste is also made into all sorts of 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 a stovepipe.
New York World.
It Is Eaten So Much Here That a New Industry Has Been Started.
Macaroni has taken a strong hold on the affections of food eating Americans, among whom New Yorkers are conspicuous. It is nutritious, digestible and palatable; also provides exercise and amusement.
The quantity consumed in this city during the past year, according to restaurant keepers, is in excess of the consumption of previous years to a remarkable extent. In view of these facts some Americans have sensibly taken to manufacturing macaroni. Whether the home-made product or the foreign is preferable will appear in time. It 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 convey 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 macaroni. 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 farina made from the very best hard wheat grown in Minnesota, Kansas and North Dakota. The grain is reduced to a farina of five wholly different grades and then mixed up in one common quality. These farinas are selected with regard 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 a paste as hard and glutinous as india rubber.
The paste is first put through a mixer; then in a circular trough, around which a 2-ton granite roller revolves. 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 flaky 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.
It is put in at the top of a round cylinder, the interior of which resembles the interior of a Gatling gun or the cylinder of a revolver. Through these holes run small rods which make the holes in the macaroni. As it comes slowly out of the bottom of the cylinder the man operating the machine spreads it over a clean board, and when a certain length has been spun out it is cut up and laid aside to allow more to follow. 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 that the cylinders which shape the stems are smaller. This same paste is also made into all sorts of 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 a stovepipe.
New York World.
What sub-type of article is it?
Curiosity
What themes does it cover?
Triumph
What keywords are associated?
Macaroni Manufacturing
New York Industry
Pasta Production
Wheat Farina
American Pasta
Spaghetti
Soup Shapes
Where did it happen?
New York
Story Details
Location
New York
Event Date
During The Past Year
Story Details
Macaroni consumption has surged in New York, leading to a new American factory producing it from select wheat farina through mixing, rolling, kneading, extruding via cylinders with rods for holes, cutting, and ten-day drying. Spaghetti and soup shapes like elbows are made similarly.