The Grenada gazette., 1886-07-31

In 1880 there were in the Uni.s
States 1882 confectioners. In ~
York City alone there are at The nro'
ent time several large factories wbo.,
hundreds of boys and girls as wa, :.
men and women are employed. Il !,
said that people employed in eanss
factories are not fond of candy-rarel,,
taste it after the first few davs.
Stick candy is made by boiling dow,
with water, letter A sugar. Cream .,
tartar is added to prevent crystalliza
ton. When it has reached the prono,
consistency it is kneaded like bread on
a marble table, when the flavorinp and
the coloring matter are added. 1t i,
then pulled" as you have frequently
seen molasses candy when passing a
confectioner's window. After it has
been thoroughly worked and drawn
into long sticks of the proper thick.
ness, II is cut off by large shears into
the length OF the penny sticks which
you buy.
Mr.. Bowker in his article tells ia
that
"Lozenges are rolled out like piecrust
sometimes printed in carmne with a hand,
stamp, and then cut out with dies Sugar.
plums' and sugared almonds are made in
verv interesting way, by throwing the nut
seed or other nucleus with boiling sugar into
great copper pans, which are shaken by hand
or revolved by machinery over hot fire.
Boiled over and over IN the moist sugar, tho
plums soon begin to grow, and are polished
Off by each other, while, above, steam worked
fans carry of the dry dust. Gun-drops are
made of grm.arabic and sugar boiled and
mixed, seven or eight hundred pounds at
time, in huge copper steam-kettles whence
the mixture is taken out into smaller kettles
to be favored and colored. The cheap gam.
drops and 'marsh-nallews' are now made
chiefly from glucose"
Glucose is made from starch, and is
much cheaper than sugar, but is not
nearly so sweet. If you should eat a
piece of pure sugar candy, and then
candy made principally Of glucose, you
would readily detect the difference.
Glucose enters largely into the manu-
facture of marsh-mallows, and terra
alba into cheap lozenges. Plaster-of-
Paris molds are used to form the cream
candies having various devices and
shapes. The sugar cream is poured.
while hot, into the little molds that
have been powdered with starch, and
are then placed in very hot room to
dry.
Mr.. Dowker says:
"Cream or soft candies are made in simple
way, from sugar mixed with cream of tartar
to prevent crystallizng. To give them their
fancy forms, a fiat tray is filled with starch
which is pressed into molds by a series Of
plaster Paris models-a drop, hand. face,
berry, or what it may be-arranged on aiong
stick. Into these starch molds the bot cream
is poured and then allowed to dry. Some
factories have US much as fifty Thousand
pounds of starch in this use. The dryius-
room is kept at high temperature, in which
the .crnams soon become dry and soltd, They
sieves. If they are to be CLOSED, they are
placed in huge tin pans and cold solution aa
sugar poured over them to stand over night
In the morning the ice of sugar on top is
broken, and the creams are found coated
with fine crystals. The Hqueur drops are a
very curious product. The sirup is mixed
with brandy or favored water, and is poured
into the starch molds. As it coOls at the top
and on the mold the crystals make con-
tlnuous case, impriscning the liquor withta-
If you have favorite candy store,
you would better test part of your
next purchase for terra alba, white
clay that will not dissolve in water and
is very injurious if taken into the
stomach. Colored candies are some
times poisonous, and green and blue
candies should be avoided. There are
safe vegetable coloring matters-burnt
sugar for brown, saffron for yellow,
cochineal for red. These are not as
cheap as the mineral colors that are
used by many manufacturers.
Boys and girls who wish to make
strong, active men and women eat
sparingly of candy. 1t is bad for the
teeth, and, if eaten shortly before
meals, destroys the appetite for nour-
ishing foods. Christian Union.