The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1885-02-12
CONCERNING CANDY.
The Goodies Which the Children Delight
In, at Amy Time and All Times.

maker" asked Democrat and Chron-
icte man Of candy-maker. the other
day, "and why can't we make as good
candy as they do in France?"
$50 we do" replied the confectioner,
land if you think much of what is sold
as French candy ever saw France, you
are nightly mistaken. We import
little candy from France. We can beat
the French all to pieces, right here in
Rochester. Their candy is not so good
as ours, but in chocolate, that which is
put up simply for eating, the French
beat us. They have some secret con-
nected with its manufacture of which
we are ignorant. Now, put this in your
mouth, and the man of sweets handed
French" confection to the querist.
who absorbed it Slowly and critically.
''Now try this one," and another delec-
table compound slowly dissolved and
melted into sweet nothings in the re-
porter's mouth.
''See if you can tell me how these
two differ" said the artist in candy.
We'll, to be critical, one is very
brittle. You can crack it with Your
teeth. They are both sweet and both
very nice, but the last one is soft and
kind o. holds your teeth if you close
them on it when it gets moist'
'know then" said the confectioner,
rising to the occasion, ''that the brittle
candy is the so-called French candy. Its
brittleness comes from the fact that the
sugar of which it is made is heated to a
temperature of three hundred degrees
and the water is driven out till it is
practically anhydrous, while the soft
candy is made at a heat of sixty or
seventy degrees. Both are made of
the purest sugar, favored with the same
compounds, and the only earthly diff
ference between them is in the tempera-
ture to which the sugar is raised. The
French candy is rather more expensive,
though not much so, in the manufac-
ture, but there is more demand for it,
partly because some people think i'm
ported goods better than those of
American make, and partly because
most people like brittle candy better
than soft"
whats the difference between the
COCOd anu
Cocoa is simply the shell of the
chocolate bean, which is imported in
bags containing bushel or Sc each,
and the beans are ground on marble
slabs having rotary movement, pre-
cisely like the method used in old-fash-
Toned grist-mills. Chocolate is a very
popular CONNECTION and is made in all
sorts OF ways, caramels, drops, ETC.
Perhaps one OF its pleasantest forms is
the ice-cream caramel, which is simply
vanilla-tlavored mass of sugar candy,
made at different temperature from
its chocolate coating, so as to have a
different consistency"
''Jujube paste, do you say? Why iu-
jubes have been out of date for wears.
They used to be used sometimes as a
cough candy and were frequently given
to sick folks, because they we're perfectly
harmless, and being tinted pink or red,
pleased the eye. They are simply little
squares cut out of paste of melted SUI
gar with some gum arabic in it and col
ored. AS to staple candies, there are
some that always hold their own; for in
stance all striped stick candies, pepper
mint, and wintergreen, and lemon, and
rose drops, and cream candy are always
dear to the juvenile heBrt. We make a
great deal of old-fashioned molasses
candy. It's simply molasses boiled down
till it begins to granulate and then ma
nipulated or pulled till it becomes brit
tie and much lighter in color. Did you
never 60 to an old-fashioned candy pull
lngP Peanut and walnut candy is very
popular, too. It's only the 'taffy, or tho
boiled molasses before it is pulled, with
the nut meats or kernels mixed in it.
There were a good many kinds of candy
made when you and were young, which
are out of date now, the old-fashioned
sugar plums, for instance, and one hard
y ever, nowadays, sees the little sugar
coated comfits, which looked so pretty
when sprinkled on the icing of tea-cakes.
Peppermint drops, too, are rarely seen.
Here is favorite candy now,n said the
taking up a handful of
what seemed to be kind of gIorifed
nacaroni of about twenty-five caliber.
This is little French CONNECTION, brit
lie as glass and dissolving very pleas.
antlY. in your mouth"
w Hdt 10 tcIId dlUd! veil, II nos
IN earth, as some people think, and al
Is name seems to indicate. 1t comes
rom volcanic neighborhoods and is SIM
bly, powdered lava. 1t used to be q
common adulteration for candy, but its
,olor betrays it in most kinds of con-
ectionery. for it is too white, and it is
'nly used when a customer wants a |
Wholesale order filled for cheap candy.
'heaper than the first cost of sugar. But |
is perfectly harmless. The nut trade
las increased very greatly of late years
md is very brisk during the holiday
eason. Almonds we get from Sicily,
pain, and, in fact, all the Mediter
anean countries, though they are grown
0 some extent in California. Pecan
uts, too. are largely grown in Texas.
here is great demand for hickory
uts, both for candy, for the table and
Or what may be called miscellaneous
ating. Peddlers buy them extensively.
S they do peanuts, which are decidedly
OF table nut. Brazil nuts come from
heir own country, but they are not very
opular, being too greasy and awkward |
handle. Some English walnuts are
nported for dessert, but ,they are
hiefiy used in their uuripe state for
ickles. Our own black walnuts ard
InttarnI1tc aro 1aina oo4;,,.. ~