The evening telegraph. [volume] (Philadelphia [Pa.]) 1864-1918, 1869-01-28


The consumption of sugar In Europe increa ses
nnuIaly ln much larger proportion than the
bopulatlon, In France it now amounts to
On 'ven ed pounds year for each person, chiefly
e en account OF the love of the Frenchman for
OOnOOns: The MOnieur says that taking one
year with another, not less than three million
Hibhcs worth OF sweetmeats are annually made
mrrance, As the exports are under thirty
millions, this leaves twenly.seven millions, or
more than $5,5L0,O00 as the annual value of
ouS-made sweets consumed by the French
people. To this may BE- added S500,00 or
900 worth of "Cheap sweets,n manufac.
InLed nl by steam and imported from England into
The PaH MdH Gazette groups some interesting
iacts and htalsucs In relation to the 6On5On
trade;-
Formerly the making of DoaJonS was
tedious affair and the chief Paris manufacturers
were In the habit Of beginning their prepara.
tlons for the great consumption on the jour
0e Pdn-wheu almost rs many bOnbOps are
eaten in Paris as during the whole of
inc remoiung 364 days-as early as the
month of August. Now, however, when the
process is far more delicate aud complex, and
The demand has more than doubled. they
commence preparing only some few weeks i'm
advance. One grand reason for this is because
6onb0ns belong TO the category of perishable
merchandise, If one were only to forget TO eat
them Tor a sufficient length OF time, they would
deVour themselves. To preserve them they
have TO be smut up in air-tight cases with n
layer OF chloride OF calcium, which absOrbs all
moisture, u, one end, ana by this means they
may be Kept for several years.
1T Is usually about the commencement OF
December thai the eleat factor OF b1nbOns in
the Rue dc Ia PalX, the successor of the famous
STaUdin-WbO abandoned confectionery to
turn vaudeyIlllste about the same time that
Alphonse karr fOrsook literature 10 become q
marchaud de bOuquets'-tairly sets TO work.
His establishment, which ordinarily employs
some $50 persons, then requires the services Of
almost double that number, the majority of
whom are engaged in making boaboaS by the
million until the turn OF the new year.
al n m Dunp Inv tlv hnu
which are fiat at the bottom are cast in moulds.
In the handmade bOnbOaS the sugar-paste is
rolled into shape by the aid of an instrument
formed OF stout piece OF wire, one end of
which is twisted and the other fixed into q
wooden handle. with this the paste is taken
out of the caidron and worked into the desired
form by rapid coup de nam. For bOnJOaS of a
particular form, such those in imitation OF
various fruits, etc, models are carved in wood.
A certain number of these, cay from fifty TO
sixty, are fixed ON a narrow strip of wood, and
the CoDfeCtiOner takes mOul Is of them in
starch, contained III series OF large shallow
drawers. AS soon as these mOulds become
dry they are filed with liquid sugar already
coloTed ana Favored, after which the drawers
are put on one side for fOurand-tWenty hours,
when the UOn6OHS are ready tor sale. JiqueU
boRbOnS are composed OF mixture of some
given liqucIT and liquid sugar, which is poured
into moulds and then placed in a slow oven for
the day. Long before they are removed, Il hard
crust has formed on the outside, while the inside
remains IN its original liquid state. BOnbORS are
to thirty.siX degrees Reaumur. By the time
they are dry the crystalizatiou is complete and
acts as a protection against the atmosphere
allowing the bORbonS to be kept Tor a certain
period, though their flavor deter.orates after q
short time.
'If the boabOns themselves are in some degree
works Of art, the bags, baskets, ana boxes made
to contain them are still more so. Some O
these are reproductions OF antique chefs d
O1tUre, notably the beautiful basket of Anne Of
Austria preserved in the Museum of French
Sovereigns; Others of modern invention are
models of elegance; for instance, the panieI
Watteau, formed OF fancy straw, satin, pearls,
and flowers, the bottom of which was covered
with q rich lace pocket-han 1keIChief, as though
it we're simply some graceful addition to the
mauYe or rose satin lining; but this ,handker.
chief costs a thousand francs or so, and thus VIC
are enabled, when sending a lady seemingY
only Il few score OF delicious OOR6OnS, to make
her a handsome present in the most delicate
possible way. Some bonbon boxes have the
sweets concealed under large bouquets of vlo
lets fringed with lace, or interspersed among
roses reposing on bed of white satin embroi
dered with gold. The satin bags of brlian
col0rs are usually worked over with glass o.
pearl beads, and frlnged at their openings will
pearl pendants and bands of lace or marabout
The lining is of tmfoil, to preserve the boRbon
as far as practicable from humidity. This yea
M. Reinhard sends only his bOnbOnS iu thes
satin bags thrust into slippers OF gold an
silver flagree OF natural size."