Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-04-12

IOta. NEUTRALITY-SUSPICIOUS.. 80. 50
Making the caramels cost fraction over IL
cents per pound. In addition to this cost.
caramels have to be wrapped in wax paper, and
are generally boxed in five-pound boxes. The
expense 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 half-and-half with sugar by all
manufacturers who use it. but this illustration
Is given simply to show how these lOw-priced
candies can be made and sold at such low ig-
ures When granulated sugar is worth 10H or
Ill cents per pound, it must be clearly seen by
any reasonable person that pure candy cannot
be made and sold at retail for 1214 cents per
pound Gum drops. such as are usually sold at
the above price at retail. are known by confec-
TONERS as "A B. gum drops, and usually can
De mad for "a to cents per pound in ''barrel
lots" These goods contain
VERY LITTLE SUGAR
or gum arabic, the chief material used in the
production being starch. Most retail confec-
TONERS 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 az
they want them and in as small quantities as
demand requires What candy may be stale is
readily made over again in some other STYLE
and they suffer no loss. About three years ago
earamels were the great craze: every cOnfec-
TONER was either making or advertising cara
mels- But, like all goods. subject to freaks of
fashion, these fell of, until now they only
kinds. They were made in different favors-
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 prob
ably will always take. the lead on sales and de-
mand for candy They possess delicate flavor
and, II q good article. are without an equal.
Inc inside, or cream" is made by slowly boil
ing the sugar to a certain degree (called grain
sugar.. and then pouring it on marble, where
IT is worked with a "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 bv
again melting and running In the form In starch
They are then coated with the chocolate.
which varies In price from % cents to IS
cents per pound. Gum drops wafer lozenges,
cream work Tor "French mxture0, 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 mOulds- The material is then poured In.
and, when ready, the starch Ia 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 heater in the long.
thin ribbon shapes 10 be seen In the shop win,
dows. Plain sugar is boiled, and favored lust
before taking from the fire or after it is turned
on the marble. with lemon, hOrehound, checker
berry, peppermint and other oils. and then
either cut in Kisses or run through machine
In drops. During 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 lead moulds or (by large
manufacturers) cut by machinery. Baskets
and canes are all handwork. Candy toys are
made from sugar. -four. etc, and then painted
70 give them a more attractive appearance
The cOlorings used by eonfectioners are chiefly
OF vegetable origin. although most Of the REQ
tints are made by the use of cOchineal, which il