MACARONI 



3549 



MACAULAY 



Fort Worth, Tex., is 191 miles southwest. The 

 first settlement was made in 1872, and was 

 named for J. J. McAlester, its founder. The 

 cities of McAlester and South McAlester were 

 consolidated and incorporated as McAlester in 

 1907; the commission form of government was 

 adopted in 1910. From 12,954, in 1910, the 

 population increased to 18,504 in 1916 (Federal 

 estimate). The area is five and a half square 

 miles. 



The region in which McAlester is located is a 

 rich farming and stock-raising country. Im- 

 mense deposits of coal are found near by, and 

 coal-mining and coke-making are the principal 

 industries. The city has a large wholesale and 

 jobbing business, especially in hardware and 

 groceries. Among the notable buildings are the 

 state penitentiary, the Federal building, erected 

 in 1915, the Masonic Temple and the Carnegie 

 Library. 



MACARONI, makaro'ni, an article of food 

 composed of paste or dough made from the 

 best qualities of a hard variety of wheat con- 

 taining a large percentage of gluten. It was 

 formerly an exclusive product of Italy, but is 



DRYING MACARONI IN NAPLES 

 In Italy such a scene as the above is common. 

 The macaroni eaten in America is nearly all of 

 home manufacture, under proper sanitary condi- 

 tions. 



now also made in France and in America. The 

 wheat is first ground into a coarse meal, from 

 which the bran is removed, after which it is 

 mixed with hot water and worked up into a 

 dough. In this state it is called Italian paste. 

 It is then placed in a vertical brass cylinder 

 perforated with holes, the size of which regu- 

 lates the size of the macaroni tube. The dough 

 is forced through these holes by hydraulic pres- 

 sure, cut off into lengths of about three feet and 

 dried in the sun or by low heat. This modern 

 and sanitary method of making macaroni has 

 replaced the former laborious hand process. 

 Italian paste is also made into a threadlike 

 product called vermicelli, and into larger cords 

 known as spaghetti 



Macaroni is an important article of food in 

 Italy, especially in Naples and Genoa, and it 

 is exported from that country in large quanti- 

 ties to all parts of the world. Over 500,000 

 boxes are sent annually to the United States, 



Carbohydrates, 15.8 



Protein,3.0 



COMPOSITION OF MACARONI 

 Its fuel value is only about 400 calories per 

 pound, when ready for the table, ranking below 

 the poorest parts of beef and pork, nearly equal 

 to bananas, but much above tomatoes and pump- 

 kins. 



and about 70,000 to London. As macaroni is 

 rich in starch, it should not be served with 

 potatoes. A favorite way of cooking it is by 

 first boiling, then sprinkling with cheese, and 

 baking; in this form it is known as macaroni 

 au gratin. S.L.A. 



MACAULAY, makaw'li, THOMAS BABINGTON 

 (1800-1859), an English statesman and author, 

 born at Rothley Temple, Leicestershire. He 

 was a very remarkable child, for he read easily 

 at the age of three, and from the age of seven 

 busied himself 

 writing history 

 and poetry. By 

 means of his ex- 

 tensive reading 

 and a course in a 

 private school, he 

 was prepared to 

 enter Cambridge 

 in 1818 and to win 

 distinction as a 

 writer and a de- 

 bater. In 1824 he 

 was made a fellow 

 of Trinity Col- 

 lege. The next 

 year he studied 

 law, and in 1826 

 was called to the 

 bar, but did not 

 practice long before giving up this vocation be- 

 cause of his decided leaning to literature. Dur- 

 ing his college days he had published a number 



THOMAS B. MACAULAY 

 His command of expression 

 was proportioned to the ex- 

 traordinary compass of his 

 memory. 



