Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1882-08-04
Making Candy.

When granulsted sugar is WORT, ten
and one-half or eleven cents pcr pound.
II must be clearly seen by any reasonable
person that pure candy cannot be made
and sold at retail for twelve aud one half
cents per pound. Gum drops, such ~
are usually sold at the above price at
retail. are known by confcc!ioncrs as - A.
T.. gum drops. and usually can be
had for seven and onr-half cent. 10 eight
cents per pound in barrel lots These
goods contain very little sugar or gum
arabic. the chief material used in the
construction being starch. Most retail
confectionerS are now employing their
own help and manufacturing at least two
thirds of the goods they sell. They find
they can get up better styles, have their
goods fresh made rs often rs they want
them and in rs small quantities rs de-
mand requires. What candy may be
stale is readily made over into some
other style, and they suffer no loss
About three years ago caramels were the
great craze; every confcctioner was
either making or advertising caramcls
But, like all goods subject to freaks OF
fashion, these fell of. until now they
only" average regular with other styles
and kinds. They are made in different
f!avors-chocolatc, vanilla, almond. wal
nut. Roman punch. cream, raspberry,
lemon and almost every kind known to
the art of tho confcctioner Chocolate
creams have always taken. and probably
Will always take the lead on sales and
demand for candy. They possess deli
cate flavor, and, if n good article, are
without an equal. The inside or
cream" is made by slowly boiling the
sugar to certain degree called grain
sugar. and then pouring it on marble
where it is worked with a..spade" until
the desired substance is obtained. The
small cones are then made in two ways,j
either by rolling with the hands (calleA
" hand made drops") or by again mes
ing and running in the form, in star,k
They are then coated with the chocolate.
which varies in price from twenty-five
cents to forty-iivc cents per pound.
Gum drops. water lozengeS. cream work
Cor French mixturr,") brandy drops
anu other varieties. are all run in starch
The starch is pulverized. and evenly
laid i'll a wooden tray; small wood or
plaster paris patterns are then pressed
into it, making the molds. The material
is then poured in, and, when ready, the
starch is sifted and the candy remains in
the sieve. Molasses candy il pulled on
a hook. and then cut of in lengths.
Boston chips are made in precisely
the same way but pulled ont from a
heater in the long, thin ribbon shapes to
be seen in the shop windows. Plain
sugar is boiled and Favored, Just before
taken from the fire or after il is turned
on the marble. with lemon, horehound.
checkerbery. peppermint and other
oils. and then either cut in KISSES" or
run through machine in drops Dur
inG the winter season goods are made
expressly for the holiday trade. such ~
barley toys. canes. baskets and various
other designs. harley toys are made
from pure sugar. and either run in large
moldS or by large manufacturers) cut
ny machinery. Baskets and canes are
all hand work. Candy toys are also made
from sugar. flour. etc, and then painted
to give them n more attractive appear
ance. The colorings used by confec-
TONERS are chiefly of vegetable origin,
although most of the red tints are made
by the use of cochineal, which is also
used to give color to strawberry ice
eam.-BoSt0n advertiser.