Page:EB1911 - Volume 17.djvu/207

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MACAQUE, a name of French origin denoting the monkeys of the mainly Asiatic genus Macacus, of which one species, the Barbary ape, inhabits North Africa and the rock of Gibraltar. Displaying great variability in the length of the tail, which is reduced to a mere tubercle in the Barbary ape, alone representing the subgenus Inuus, macaques are heavily-built monkeys, with longer muzzles than their compatriots the langurs (see Primates), and large naked callosities on the buttocks. They range all over India and Ceylon, thence northward to Tibet, and eastwards to China, Japan, Formosa, Borneo, Sumatra and Java; while by some naturalists the black ape of Celebes (Cynopithecus niger) is included in the same genus. Mention of some of the more important species, typifying distinct sub-generic groups, is made in the article Primates. Like most other monkeys, macaques go about in large troops, each headed by an old male. They feed on seeds, fruits, insects, lizards, &c.; and while some of the species are largely terrestrial, the Barbary ape is wholly so. Docile and easily tamed when young, old males of many of the species become exceedingly morose and savage in captivity.(R. L.*)

MACARONI (from dialectic Ital. maccare, to bruise or crush), a preparation of a glutinous wheat originally peculiar to Italy, where it is an article of food of national importance. The same substance in different forms is also known as vermicelli, pasta or Italian pastes, spaghetti, taglioni, fanti, &c. These substances are prepared from the hard, semi-translucent varieties of wheat which are largely cultivated in the south of Europe, Algeria and other warm regions, and distinguished by the Italians as grano duro or grano da semolino. These wheats are much richer in gluten and other nitrogenous compounds than the soft or tender wheats of more northern regions, and their preparations are more easily preserved. The various preparations are met with as fine thin threads (vermicelli), thin sticks and pipes (spaghetti, macaroni), small lozenges, stars, disks, ellipses, &c. (pastes). These various forms are prepared in a uniform manner from a granular product of hard wheat, which, under the name of semolina or middlings, is a commercial article. The semolina is thoroughly mixed with boiling water and incorporated in a kneading machine, such as is used in bakeries, into a stiff paste or dough. It is then further kneaded by passing frequently between rollers or under edge runners, till a homogeneous mass has been produced which is placed in a strong steam-jacketed cylinder, the lower end of which is closed with a thick disk pierced with openings corresponding with the diameter or section of the article to be made. Into this cylinder an accurately fitting plunger or piston is introduced and subjected to very great pressure, which causes the stiff dough to squeeze out through the openings in the disk in continuous threads, sticks or pipes, as the case may be. Vermicelli is cut off in short bundles and laid on trays to dry, while macaroni is dried by hanging it in longer lengths over wooden rods in stoves or heated apartments through which currents of air are driven. It is only genuine macaroni, rich in gluten, which can be dried in this manner; spurious fabrications will not bear their own weight, and must, therefore, be laid out flat to be dried. In making pastes the cylinder is closed with a disk pierced with holes having the sectional form of the pastes, and a set of knives revolving close against the external surface of the disk cut off the paste in thin sections as it exudes from each opening. True macaroni can be distinguished by observing the flattened mark of the rod over which it has been dried within the bend of the tubes; it has a soft yellowish colour, is rough in texture, elastic and hard, and breaks with a smooth glassy fracture. In boiling it swells up to double its original size without becoming pasty or adhesive. It can be kept any length of time without alteration or deterioration; and it is on that account, in many circumstances, a most convenient as well as a highly nutritious and healthful article of food.

MACARONICS, a species of burlesque poetry, in which words from a modern vernacular, with Latin endings, are introduced into Latin verse, so as to produce a ridiculous effect. Sometimes Greek is used instead of Latin. Tisi degli Odassi issued a Carmen macaronicum de Patavinis in 1490. The real founder of the practice, however, was Teofilo Folengo (1491-1544), whose mock-heroic Liber Macaronices appeared in 1517. Folengo (q.v.) was a Benedictine monk, who escaped from his monastery and wandered through Italy, living a dissolute life, and supporting himself by his absurd verses, which he described as an attempt to produce in literature something like macaroni, a gross, rude and rustic mixture of flour, cheese and butter. He wrote under the pseudonym of Merlinus Coccaius, and his poem is an elaborate burlesque epic, in twenty-five books, or macaronea; it is an extraordinary medley of chivalrous feats, ridiculous and squalid adventures, and satirical allegory. Its effect upon the mind of Rabelais was so extraordinary that no examination of Pantagruel can be complete without a reference to it (cf. Gargantua, i. 19). It was immediately imitated in Italy by a number of minor poets; and in France a writer whose real name was Antoine de la Sablé, but who called himself Antonius de Arena (d. 1544), published at Avignon in 1573 a Meygra entrepriza, which was a burlesque account of Charles V.’s disastrous campaign in Provence. Folengo in Italy and Arena in France are considered as the macaronic classics. In the 17th century, Joannes Caecilius Frey (1580-1631) published a Recitus veritabilis, on a skirmish between the vine-growers of Rueil and the bowmen of Paris. Great popularity was achieved later still by an anonymous macaronic, entitled Funestissimus trepassus Micheli Morini, who died by falling off the branch of an elm-tree:—

De branche in brancham degringolat, et faciens pouf
Ex ormo cadit, et clunes obvertit Olympo.

Molière employed macaronic verse in the ceremonial scene with the doctors in Le Malade imaginaire. Works in macaronic prose are rarer. An Anti-Clopinus by Antony Hotman may be mentioned and the amusing Epistolae obscurorum virorum (1515). Macaronic prose was not unknown as an artifice of serious oratory, and abounds (e.g.) in the sermons of Michel Menot (1440-1518), who says of the prodigal son, Emit sibi pulcheras caligas d’écarlate, bien tirées.

The use of true macaronics has never been frequent in Great Britain, where the only prominent example of it is the Polemo-Middinia ascribed to William Drummond of Hawthornden. This short epic was probably composed early in the 17th century, but was not published until 1684. The Polemo-Middinia follows the example set by Arena, and describes with burlesque solemnity a quarrel between two villages on the Firth of Forth. Drummond shows great ingenuity in the tacking on of Latin terminations to his Lowland Scots vernacular:—

Lifeguardamque sibi saevas vocat improba lassas,
Maggaeam, magis doctam milkare cowaeas,
Et doctam sweepare flooras, et sternere beddas,
Quaeque novit spinnare, et longas ducere threedas.

There is a certain macaronic character about many poems of Skelton and Dunbar, as well as the famous Barnabae itinerarium (1638) of Richard Brathwait (1588-1673), but these cannot be considered legitimate specimens of the type as laid down by Folengo.

See Ch. Nodier, Du Langage factice appelé macaronique (1834); Genthe, Histoire de la poésie macaronique (1831).(E. G.)

MACARSCA (Serbo-Croatian, Makarska), the chief town of an administrative district in Dalmatia, Austria; situated opposite to the island of Brazza, about 32 m. S.E. of Spalato. Pop. (1900), of town 1805; of commune, 11,016, chiefly Serbo-Croatian. Macarsca is a port of call for the Austrian Lloyd steamers, and has a brisk trade in wine, grain and fruit. Under the name of Mocrum, Macarsca was a thriving Roman city, and a bishopric until 639, when it was destroyed by the Avars. In the 10th century it is mentioned by Constantine Porphyrogenitus as a city of the pagan Narentines. Its bishopric was revived in 1320, but the bishops resided at Almissa. In 1481 the city was purchased from the duke of Herzegovina by Venice; in 1499 it was conquered by the Turks; and in 1646, after a successful revolt, it again welcomed the sovereignty of Venice. The see of Macarsca was merged in that of Spalato in 1830.