The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1882-05-19
Making Candy.

When GRADUATED sugar Is worth ten.
and one-haf or eleven cents per pound.
Unjust be clearly seenby any reasonable
person that pure candy cannot sbe made
ana sold at retail for twelve and one hall
cents per pound. Gum drops, such a.
are usually sold at the above price at
retail, are known by confectioners as g A.
Is. gum drops, and usually can be
had Tor seven and one-half cents to eight
cents per pound in barrel lots" These
goods contain very little sugar or gum
arabic. the chief material used in the
constructions being starch Nest retail
confectioners are nOwi 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 de-
mand requires. What candy NAV be
stale is readily made over into some
other style, and they suffer NO loss.
About three years ago carame}s were the
great craze; every confectioner was
either making or advertising caramels.
But, like all goods subject to freaks Of
fashion, these fell off, until now they
only average regular" with other styles
and kinds. They are made in different
fiavors-chocolate, vanilla, almond. wal
nut, Roman punch, cream, raspberry,
lemon and almost every kind known to
the art of the confectiener. 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 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,
either by rolling with the hands (called
" hand made drops'O or by again melt
ing and running in the form, in starch.
They are then coated with the chocolate,
which varies in price from twenty-five
cents to forty-five cents per pound.
Gum drops. water lozenges, cream-work
Cor French MIXTURE" brandy drops
and other varieties, are all run in starch.
The starch is pulverized, and evenly
laid in 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 is pulled on
hook, and then cut off in lengths
"Boston chips are made in precisely
the same way but pulled out 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 it is turned
on the marble. with lemon, horehound,
checkerberry. 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 as
barley toys, canes, baskets and various
other designs. Barley toys are made
from pure sugar, and either run in large
molds or (by large manufacturers cut
by machinery. Baskets and canes are
all hand work. Candy toys are also made
from sugar, flour, ETC., and then painted
to give them 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.
cream. -BOston advertiser.