Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1883-11-08

they are willing to pay the price. Cali
fornia is also good on that point"
"How about the stick-candy, SO mucl
preferred by children?''
THAT is adulterated, too. 1t cost
five-eighths of cent to make Thu
candy, and eight and three-quartel
cents for the sugar, and we sell the
pure for nine and rhree-quarter cents
Where is our profit in that, ask youi
But an adulterated candy is made anG
sold at nine cents pound, and on thai
we make one cent q pound"
what does Fuller s-earth cOst?"
"Oh, that's cheap. 1t only costs {
cent pound, and we can afford to be
liberal with it in putting it in candy
Some candy-makers don't care il
they put in three to ten pei
cent. more of earth. l have heard il
stated that some candies have as high
as fifty per cent. of adulteration in them
Il never have made any as bad as tina,
myself, but know that the best Of it is
bad enough
'.How about chocolates and the
cream?''
They are not adulterated. They
are made from the pure sugar eXclu-
siveiy, chocolate and cream. Corn
starch and four and eggs are used in
some candies, but these are in no sense
an adulteration, but are used in the
finest and purest goods as a necessity in
making them up
"What do good candies cost to
make?'
1.-The highest-priced goods that are
made are the sugared almonds. They
| sell to iobbers at from thirty-five to
forty cents pound, according to the
| quality of the nut-meats used, and the
retailer pays an average of forty cents
| a pound for them at wholesale. That
kind of stuff has to be made fresh con-
stantly, and old stock soon deteriorates.
The average wholesale price of pure
goods runs from eighteen to
twenty-five cents a pound in large
lots, and there is not very
large margin in it at that price, Good
candy must be made clearly and in a
clean place, and gooi abor commands
fair wages. The wholesale buyer knows
full well what he is buying, and when
he buys the adulterated stuff he does it
with clear intent to deceive the custo-
mer who is the consumer If the adult
eratiOns could be thrown from the mar
ket it would leave the trade in a better
condition. There would be 4 market
for standard goods, and there would be
standard price for them. | don't
think that there is any body in the West
who wants to continue the making of
adulterated goods. When Chicago COM
menced to 90 extensively into the candy
making business it sold pure goods at
fair price. Then St. Louis came in to
compete, and she commenced the use
of authorizations. The big Eastern
makers saw'their trade slipping away
from them, and they put on the market
their decoctiOns, which were far mean.
err shan any we are making here to-day.
We had to meet that devilish sort OF
trade composition or close up shop. A
man don't like to sacrifice 100000 in
cash which he puts in business, and
we met those Eastern fellows and
laid them out, and held and increased
our trade. We drove Philadelphia prac-
tically out of this market, and left little
or nothing for New York"
'In regard to candy-coloring, which
color is regarded rs the most injuri-
ous?'"
''Since you ask me that, will an
swer the question in this way: The re-
taller who makes, or processes to make,
his own candy generally only makes
portion. He must buy some kinds, and
there will be in some places more OF
less stale stock on hand. But that is
neither here nor there. The retailer is
the man for colors. He depends large
ly upon the pistache nut for green. but
some use almost an actual poison. l
always advise against using or selling
green cOlored candy, and we don't
make it unless we have to upon special
orders. The red color is made from
the nasty little cochineal bugs, and it is
about the only safe color. Blue, yellow
and other colors 1 regard as bad, of
necessity, and believe in using simply
plain candy. My children use the can
dy which we make, but it is good, pure
and wholesome. and pure candy will
never decay child's teeth or hurt its
digestion, l can tell you that. 1t is
elbow about gum and licorice
drops?"
"They are all right. They are main
ly composed of glucose, gum arabic and
g Then you use glucose?''
"We do use it largely"
"Isn't that an adulteration?'
mo. Glucose is used in perfectly
straight goods. To be sure it is not as
sweet as cane sugar, and it only costs
four cents pound, but it is used be- |
cause it is wholesome, and it makes the
candies better. 1t is used largely in |
the lady's favOrite-the caramel. Glu- |
cose is put into them because they keep
much better after, and they don't grain
off. We use glucose in all nice goods
where we formerly used cream of
tartar. 1t is so much better. and i;
sufficiency of acid to cut the
grain of the cane sugar. No caramel
would keep twenty-four hours without
glucose in it. l have now told you all
that know about the adulteration of !
candies and the secrets of the trade. |
want to say this to you: If there could
be some way devised by which all this
can be prevented, I will
oin the movement gladly. All it would
require would be for candy-makers to
DIN hands and do the square thing. 1t
would help us all, and leave the trade,
n short time, in better condition,
md there would be as much, if not
more, candy consumed" = Chicago
Times.
Sentiment and poetry are really not