The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1885-01-15
CONCERNING CANDY.
The Goodies Which the Children Deligh
In, at Any Time and All Times.

CONCERNING CANDY.
The Goodies Which the Children Delight
In, at Any Time and All Times.
..What is the difference between
French candies and those of our own
make?" asked a Democrat and Ghron-
man of a ca~ndy-maker. the other
day, land why can't we make as good
candy as they do in France?"
$50 we do" replied the confectioner,
'sand 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 a beat
the French all to pieces, right here in
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-
with its manufacture of which
we are ignorant. Now, put this in your
mouth" and the man of sweets handed
a French" CONNECTION to the querist,
who absorbed it slowly and critically.
Nov try this one," and another delec-
table compound slowly dissolved and
melted into sweet nothings in the re-
porter's mouth.
'sSee if you can tell me how these
two differ" said the artist in candy.
'.Well, to be critical, n 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, s'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"
''What's the difference between the
beverages cocoa and chocalete?"
Cocoa is simply the shell of the
chocolate bean, which is imported in
bags containing a bushel or so each,
and the beans r. ground on marble
slabs having a 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
a vanilla-havored mass of sugar candy,
made at a 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 a 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
SltlCC ali SlllpCu w SdluiCo- PCPPSI
mint. and wintergreen, and lemon, and
rose drops, and cream candy are always
dear to the juvenile heart. 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 'taffy,' 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 l were young, which
are out of date now, the old-fashiOneG
| sugar plums, for instance, and N hard,
" 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 a favorite candy now" said the
confcctioner, taking up a handful o.
what seemed to be a kind of glorifiet
macaroni of about twenty-five caliber
This is IA little French %confection, brit
tie as glass and dissolving very pleas
antly in your mouth
What is terra alba? Well, it's no
an earth, as some people think, and a
its name seems to indicate. 1t comes
from volcanic neighborhoods and is sim
ply powdered lava. 1t used to be
common adulteration for candy, but it.
color betrays it in most kinds OF con
%fectionery. for it is too white, and it i
only used when Il customer wants
wholesale order filled for cheap candy
| .l,, 49,, %l,- L. Tx,,t ..~,t &c -,.ar P,,
it is perfectly harmless. the nut trad
has increased very greatly of late year
and is very brisk during the holida,
season. Almonds we get from Sicily
Spain, and, in fact, all the Mediter
ranean countries, though they are grow
to some extent in California. Pecal
nuts, too, are largely grown in Texas
There is a great demand for hickor
nuts, both for candy, for the table an
for what may be called miscellaneou
eating. Peddlers buy them extensively
as they do peanuts. which are decided
not n table nut. Brazil nuts come from
their own country, but they are not yer
popular. being too greasy and awkwar,
to handle. Some English walnuts ar
imported for dessert, but they ar
chiefly used in their unripe state TO
pickles. Our own black walnuts AM
b%utternuts are nice eating, but they ar
too tough for n~ut-crackers and need
hammer to crack them, and so are nc
adapted to table use. AS to fruit, tn
latest fancies for dessert are the pome
granate and tangerine, which few hav
ever tasted, a great many have neve
even seem, and still more have neve
hna,1 Of THAI ,ra .o.+1, .,I IT, Al
the truth) not a great addition to tn
list of fruits. Grapes and oranges al
very plenty this season, and the bapan
more SC than over. Banana candy is
new and very nice thing. The pea
supply is good, and the apple, the solid
est, best, most useful of all, in lusciou
~1esh-oolor or cherry-cheeked beauty
never a lose its hold on the nations
taste. The American pippin foreve,
AMI all nations shall say, Amen."~