[M.]
MACARONI, is a dough of fine wheat flour, made into a tubular or pipe form, of the thickness of goose-quills, which was first prepared in Italy, and introduced into commerce under the name of Italian or Genoese paste. The wheat for this purpose must be ground into a coarse flour, called gruau or semoule, by the French, by means of a pair of light mill-stones, placed at a somewhat greater distance than usual. This semoule is the substance employed for making the dough. For the mode of manufacturing it into pipes, see [Vermicelli].
MACE, is a somewhat thick, tough, unctuous membrane, reticulated or chapt, of a yellowish-brown or orange colour. It forms the envelop of the shell of the fruit of the myristica moschata, which contains the nutmeg. It is dried in the sun, after being dipped in brine; sometimes it is sprinkled over with a little brine, before packing, to prevent the risk of moulding. Mace has a more agreeable flavour than nutmeg; with a warm and pungent taste. It contains two kinds of oil; the one of which is unctuous, bland, and of the consistence of butter; the other is volatile, aromatic, and thinner. The membrane is used as a condiment in cookery, and the aromatic oil in medicine.
MACERATION (Eng. and Fr.; Einweichen, Germ.), is a preparatory steep to which certain vegetable and animal substances are submitted, with the view of distending their fibres or pores, and causing them to be penetrated by such menstrua as are best adapted to extract their soluble parts. Water, alone, or mixed with acids, alkalis, or salts; alcohol and ether, are the liquids usually employed for that purpose.
MACLE, is the name of certain diagonal black spots in minerals, like the ace of diamonds in cards, supposed to proceed from some disturbance of the particles in the act of crystallization.
MADDER (Garance, Fr.; Färberröthe, Germ.), a substance very extensively used in dyeing, is the root of the Rubia tinctorum, a plant, of which two species are distinguished by Linnæus.
The best roots are those which have the size of a writing quill, or, at most, of the little finger. They are semitransparent, and reddish; have a strong odour, and a smooth bark. They should be of two or three years’ growth.
The madder, taken from the ground and picked, must be dried in order to be ground and preserved. In warm climates it is dried in the open air; but, elsewhere, stoves must be employed.