Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1867-02-16
The Great Coniec,ioner of paris. /

The Paris correspondent of the New York
Post says: Among the most celebrated
shops in the Rue de la Paix is that of the
great confectioner, Girandin who is called
not confectioner but an artist The invcn-
ton OF 6onbon, the perfection of chocolate
the preparation of nougat, preoccupy hin,
as much as II the question concerned the so.
luton of national problem. Between the
conception of his ideas and their execution.
days, nights, weeks, months even, sometimes
elapse. He almost forgets to eat or drink
he enters, like Archimedes, into a state OF
sublime mental absorption At last the great
day arrives when his iGea is completely de-
veloped, and may be given to the world
He arouses himself and exclams Eureka r.
Then follows the second Herculean labor
that of finding name for the new creation,
and all the quarters of the world, all the
epochs of history, all the vicissitudes of pol
itics, are ransacked for this purpose. A
Choiseul, an Emillie, Mont Blanc, Conde,
an Aboukir, Maltese, are some of the titles
applied to his cakes and pralines and pud-
dings and tartlets.
HOW DoNBoNs ARE MADE.
M. Girandin's palace of sweet delights is
built over deep cellars, where myriads of
workmen, with naked arms and faces illum-
ined by the glare from the furnace fires, ex-
pend strength suited to the forges of Vulcan
in manufacturing bonbons for women and
babies. Progress an6 science are invoked
in aid of this manufacture as strenuously as
for,others Of more importance. Various meth
DDS of candying nave been invented, popu-
larized, and then thrown aside. Great pains
have been expended on the accurate sculp
ture Of moulds for limitations of fruits and
figures. Complicated machinery for the pre-
paration and sugaring of almonds has been
brought into service. The lGueur bonbons
are made by special process. The mouds
are filed with syrup. whose crystalizable
constituents are precipitated upon the per-
iphery of the mould; solid exterior is
thus formed, while the interior remains H.
quid, and guarded from evaporation. Dur
ing the last month the Maison Girandin
manufactured one million four hundred and
forty four thousand bonbons, exclusive of
all other confectionery. ...
One kind of 5onbon, invented by Giran-
din, named "les ephemeres," has become
especially famous. "Sir,n said an epcure
who tasted this chef dpuvre, "your achieve
mcnt is nota bonbon, it is caress !" Upon
my word of honor" said another, zone
might swear that he had all the flowers of
Paradise in his mouth " For my part"
said youth, timidly, who had been present
at the trial, when tasted it for the first
time, l could have believed that Theresa
But the highest art of the master is not
expended upon the sugar plums. The
boxes that hold them furnish field for in
finite ingenuity. The paper bag has been
replaced by box of enamelled pasteboard,
white, blue, rose, or magenta colored, tied
with ribbon of the of the same shade. The
Lancret basket is composed of bandker-
chief of point de Alenc0n, the four corners
of which are raised by four bouquets of
flowers, and are held by two handles covered
with satin. The Trianon basket is coquet-
tishly pretty, made of rice straw, garlanded
with branches of roses or OF straw of gold,
lined with white satin ornamented with
grapes made of pearls. The Mignon box,
orameEted with portrait of AIRY Shaeffers
Mignon, is called, next to the Lancert
basket, the great success of the season.