OF ARTS AND SCIENCES, 121 



"No. VIII. Maccaroni. 



" Maccaroni is a dough prepared from fine wheat-flour, made into a 

 tubular form about the thickness of a goose-quill. It is prepared to 

 most advantage from the hard Italian wheat, which is richer in gluten 

 than the wheat of more northern countries. This is ground into a coarse 

 flour by means of light millstones, and is made into a paste with hot 

 water. The Italians pile up the pieces of dough one upon another, 

 and tread it well with their feet for two or three minutes. When the 

 dough is properly kneaded, it is placed in a cast iron cylinder, which 

 is kept warm in order to render the dough thin and plastic ; it is then 

 forced through holes in the bottom of the cylinder, which give it the 

 shape of fillets or ribbons, the edges of which are joined together, form- 

 ing the paste into tubes. It is finally dried in the sun. 

 I. 2.7108 grms. lost at 100° C. 0.2684 grm. 

 II. 2.807 grms. dried at 100° C. left 0.0276 grm. ash. 



III. 0.3666 grm. gave 0.6141 grm. 00.^ and 0.2169 grm. HO. 



IV. 0.3452 grm. gave 0.5773 grm. CO^ and 0.2048 grm. HO. 



V. 1.015 grm. gave 0.2599 grm. NH4CI. PtCl^. 



VI. 1.1739 grm. gave 0.2856 grm. NH4CI. PtCl^. 



Corresponding in 100 parts to 



104.20 



VOL. III. 16 



