The Brookhaven leader., 1883-11-08

that has to be pure. The Norwegians
take more kindly to taffy or darker
candies, but these are nearly always
pure. Now, there are the Mormons.
Do you know that they won't touch any
thing that is adulterated if they know
il? They want bang-up goods, and
they are willing to pay the price. Cali
fornia is also good on that point"
"How about the stick-candy, so much
preferred by children?"
THAT is adulterated, too. II Losts
five-eighths of cent to make this
candy, and eight and three-quarter
cents for the sugar, and we sell the
pure for nine and three-quarter cents.
Where is our profit in that, ask you?
But an adulterated candy is made and
sold at nine cents pound, and on that
we make one cent pound.
What does Fuller s-earth cost?"
'Oh, that's cheap. 1t only costs \
cent a pound, and we can afford to be
liberal with it in putting it in candy.
Some candy-makcrs don't care if
they put in three to ten per
cent. more of earth. ! have heard it
stated that some candles have as high
as fifty per cent. of adulteration in them.
never have made any as bad as that
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 cxclu-
siveiy, chocolate and cream. Corn
starch and flour and eggs are used in
some candies, but these are in no sense
an adulteration, but are used in the
finest and purest goods RS necessity in
making them up
"What do good candies cost to
make?n
"The highest-priced goods that are
made are the sugared almonds. They
sell TO jobbers 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
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
twenty-five cents pound in large
lots, and there is not very
large margin in it at that price, Good
candy must be made cleanly and in 8
clean place, and good labor commands
fair wages. The wholesale buyer knows
full we'll what he is buying. and when
he buys the adulterated stuff he does it
with a clear intent to deceive the custO-
mer who is the consumer. If the adult
erations could be thrown from the mar
Set it would leave the trade in n better
condition. There would be market
for standard goods, and there would b.
standard price Cor 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 a
fair price. Then St. Louis came in to
compete, and she commenced the use
of adulterations. The big Eastern
makers saw their trade slipping away
from them, and they put on the market
their decoctions, which were far mean
er than any we are making here to-day.
We had to meet that deyilish sort of
trade composition or close up shop. A
man don't like to sacrifice 100000 in
cash which he puts in a 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 as 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 a
portion. He must buy some kinds, and
there will be in some places more or
less stale stock on hand. But that is
neither here nor there. The retailer is
the man for colors. He depends large
" upon the pistache nut for green, but
some use almost an actual poison. |
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 onlv safe color. Blue, yellow
and other colors / regard as bad, of
necessity, and / believe in using simply
plain candy. My children use the can
DIV 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
wholesome"
"How about gum and licoriee
dropsa"
ly composed of glucose, gum arabic and
sugar"
"Then you use glucose?"
1--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. It 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 it
contains a sufliciency 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
adulteration can be prevented, will
ioin the movement gladly. All it would
reouire would be for candy-makers to