Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1882-05-02

average
so pound. granula,ed sugar at 10 i-ic s'.lS
Flavor (oi) Is
Fire and shop rent IS
Labor, a, 5? per day. so
Cost OF eand! so'lS
Boxing 80
Delivery 10
Total S6j3
Thus q pure drop mixture would cost
n fraction over - cents pound to make.
without adding the manufacturer profit.
But the way the thing is done, is after
this style
25 pounds grannla,ed sugar. a, 10 l.4c. s2.57
70 pounds glucose, al IL cents 81
Flavor (eStmcD 10
Fire and shop rent %
Labor, At 50 per day 50
Boxing and deliver 40
Total sI74
Which gives the cost of the same kind
ofcandy IL cents per pound. Another
kind that will show the great difference
in quality and make in chocolate cana
mels, and herewith are given the figures
on 90 pound batch OF, FIRST, the best
quality, and. second, the poorer quality
so pounds granulated sugar, at 10 lac. s5l3
pound butter so
? quarts cream (wholesale) 80
5 pounds chocolate, at 81 csnis 2.56
Fire and shop rent IS
Labor, at 81 per day 90
Boxing 40
Total S9.I
This shows the cost TO be about II "a
cents per pound, as such batch as the
above would turn out about 55 pounds.
The cheaper way of making is this:
% pounds brown sugar, at "a cents s2.l7
2j rounds glucose, at l-2 cents IS
quarts milk, 1T 5 cents IN
pounds cho, ola'e, nj "a cents sc
Fire and shop rent 30
Labor, at 81 per day o.
Boxing ~
Total $3.50
Making the caramels cost fraction
over ii cents per pound. In addition
10 this cost, caramels have to be wrap
ped in wax paper, and are generally
boxed in five-pound boxes. The ex-
pense OF wax paper and labor in doing
them up would be alike for both grades
of goods. 1t should not be understood
that glucose is used to the extent of
hali-and-half with sugar by all manu-.
facturers who use it, but this illustration
is given simply To show how these low
priced candies can be made and sold at
such low figures. When granulated
sugar is worth 10 IL or IL cents pei
pound, 1t must be clearly seen by any
reasonable person that pure candy can
not be made and sold at retail for IL ~
cents per pound. Gum drops, such rs
are usually sold at the above price at
retail, are known by confectioners as
a. B." gum drops, and usually can be
had for : IL to 8 cents per pound in
"barrel lots" These goods contain
veiy little sugar or gum arabic, the
chief material used in the production
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 as often as they want them
and in as small quantities as demand re-
quires. What candy may be stale is
readily made over again in some other
style, and they suffer no loss. About
three years ago caramels were the great
craze every confectioner was either
msking or advertising caramels. But,
like all goods subject to freaks OF
fashion, these fell of, until now they
only average regular" with other styles
and kinds. They were made in differ
ent fiayors-c chocolate, vanilla, almond.
walnut, Roman punch, cream, raspberry.
lemon, and almost every kind known to
the art OF the confectioner. 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 q 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 a marble,
where it is worked with "spadle"
until the desired substance is obtained.
The small cones are then made in two
ways, either by rolling with the hands
(called handmade drops" or by again
melting and running in the form, in
starch. They are then coated with the
chocolate, which varies in price from %
cents to As cents per pound. Gum
drops, wafer lozenges, cream work Tor
"French mixture"), brandy drops and
other varieties, are all run in starch.