The Republican. [volume] (Oakland, Md.) 1877-current, 1885-01-17
CONCERNING CANDY.

Nh 0dhultS anu tnOSe OF our own
make!' asked a Democrat and Chron-
scse man of candy-maker. the other
gay land why can't we make as good
candy as they do in France?"
so we dc" replied the confectioner,
"andif 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
Gne 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
peat 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" CONNECTION 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-
porters mouth.
See if you can tell me how these
Two differ, said the artist in candy.
well, 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
then on it when it gets moist
A1cY Them said the confectionery,
FAing to the occasion, that the brittle
candy : the so-called French candy. Its
brlt'lemss comes from the fact that the
sugar oiwhich 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 heat of sixty or
seventy dgrees. 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 whicEthe sugar is raised. The
French cano is rather more expensive,
though not mach so, in the manufac-
ture, but there's more demand for it,
partly because5ome people think i'm
ported goods better than those of
American max, and partly because
most people lik' brittle candy better
than soft"
"Whats the difference between the
beverages cocoaand chocalete?"
Cocoa is simply the shell of the
chocolate bean, which is imported in
bags containingl bushel or so each,
and the beans ap ground on marble
slabs having rotary movement, pre-
cisely like the m,thod used in old-fash-
Toned grist-mills Chocolate is very
popular confectisn and is made in all
sorts of ways, caramels, drops, etc
Perhaps one OF is pleasantest forms is
the ice-cream caramel, which is simply
a vanilla-tlavorel SIS of sugar candy,
made at different temperature from
its chocolate coating, so as to have a
different consistency"
'Jujube paste do you say? Why ju-
jules have been out of date for years.
They used to be used sometimes as a
cough candy and were frequently given
to sick folks, because they were 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
stance --.-..,.,I --.:~i. vauylico, 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 90 to an old-fashioned candy pull
ing? Peanut and walnut candy is very
popular, too. It's only the 'tally, or the
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
ly 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" said the
confectioner, taking up a handful OF
what seemed to be kind of glOritied
macaroni of about twenty-five caliber.
This is little French confection, brit
tie as glass and dissolving very pleas
antly in your mouth.
"What is terra alba? Well, it's not
an earth, as some people think, and as
its name seems to indicate. 1t comes
from volcanic neighborhoods and is SIM
ply powdered lava. 1t used to be a
common adulteration for candy, but it's
color betrays it in most kinds of con-
fectionery. for it is too white, and it is
only used when a customer wants a
wholesale order filled for cheap candy,
cheaper than the first cost of sugar. But
it perfectly harmless. The nut trade
has increased very greatly OF late years
and is very brisk during the holiday
season. Almonds we get from Sicily,
Spain, and, in fact, an the Mediter-
ranean countries, though they are grown
- some extent in California. Pecan
nuts, too, are largely grown in Texas.
There is a great demand for hickory
nuts, both for candy, for the table and
for what may be called miscellaneous
eating. Peddlers buy them extensively,
as they do peanuts, which are decidedly
not table nut. Brazil nuts come from
their own country, but they are not very
popular, being too greasy and awkward
to handle. Some English walnuts are
imported for dessert, but they are
chiefly used in their unripe state for
pickles. Our own black walnuts and
butternuts are nice eating, but they are
too tough for nut-crackers and need q
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