The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1886-06-10
CANDY.
Process of Manufacturing.-Its Adultera-
tion by Unserupulous Manufac-
turers.

| t1On Manuf2c-
! turers.
The word candy comes to Us from the
Arabic and Persian qand. another name
for sugar. Candy-making is Il consider
able trade in itself The census of 1886
reported 1862 confectioners. There
I are eight or ten large factories in New
York alone, employing perhaps a hum
dred people each. and using hundred
barrels or more of sugar week, besides
quantities of glucose.
The stick candy, which seems to
| be an indigenous American product, is
of ordinary '.A' sugar, boiled down
with water and little cream of tartar
Z" prevent crystallization, The mass is
60 - "atches of about fifteen pounds
to TO- q marble table, .~.here it is kneaded
like bread. and the fiavoring s@na Color
ing worked in. The paste then goes to
the "pulling-hooks, where for tye or
six minutes it is pulled and twisted and
repuiled and retwisted at the hands OF
| workman who certainly earns his Nv
ing Thence it returns to the marble
table, at one end of which is metal
plate, kept hot, on which he works the
candy into its final shape. Stripes are
| pressed into the batch, two feet long and
| a foot thick, and it is then drawn and
twisted out till it is the proper size of
the penny stick the right length of
which is clipped off by huge scissors.
Clear candy is not kneaded or pulled.
Flat candy is run into pans, and a knife
is run across where it is to be broken in
to sticks or squares. The drops, fishes,
and other fancy shapes are made by
passing the paste through machine,
which cuts and presses it to the proper
size and shape.
Lozenges are rolled out like pie-crust.
sometimes printed in carmine with 2
| hand-stamp, and then cut out with dies.
"Sugar-plums" and sugared almonds
are made in a very 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.
| Rolled over and over in the moist sugar,
| the plums soon begin to grow, and are
polished off" by each other, while,
! above, steam-worked fans carry off the
dry dust. Gum drops are made of gum
arabic and sugar, boiled and mixed.
seven or eight hundred pounds at q
time, in huge copper steam-kettles,
, whence the mixture is taken ont into
| smaller kettles to be favored and color
ed. The cheap gum drops and ''marsh-
mallows" are now made chiefly from
| glucose. Cream or soft candies are
| made in simple way, from sugar mix
ed with cream of tartar to prevent crys-
tallizing. 70 give them their fancy
forms, a flat tray is filled with starch,
which is pressed into moulds by a series
! of plaster-of-Paris models-a drop, hand,
face, berry, or what it may be-arrang-
! ed on long stick. Into these starch
| moulds the hot cream is poured, and
| then allowed to dry. Some factories
have as much as 0,000 pounds of starch
III this use. The drying-room is kept at
! high temperature, in which the
''creams" soon become dry and solid.
| They are then separated from the starch
by huge sieves. If they are to be gloss
ed, they are placed in huge tin pans
| and cold solution of sugar poured
over them to stand over night. In the
morning the ice of sugar on top is brok-
en-, and the ''creams" are found coated
with fine crystals. The liqueur drops
are very curious product. The syrup
is mixed with brandy or favored water,
and is poured into the starch moulds.
| As it cools at the top and on the mould,
the crystal makes continuous case, i'm
prisoning the liquor within.
| The adulteration of candy is chiefly
| by the use of terra alba, or white clay.
| This harmful stuff can be detected by
| dissolving the suspected candy in water
when the clay falls to the bottom undis-
solved. An ounce roll of cheap lozen-
ges will sometimes contain three
| quarters of an ounce of this injurious
stuff The coloring of candies is, for
| the most part, not dangerous, since q
| piece of red coloring the size of gum
drop will color 5000 pounds. of candy.
| UnscrupulOus manufacturers, however,
| sometimes use mineral instead of the
safe vegetable cOlors, and cart-loads of
| such candy have been seized and de-
stroyed by the health officers in New
York. For the most part, carmine and
| cochineal are used for rod, saffron for
yellow, caramel or burnt sugar for
| brown, and this with carmine for
orange Green and blue candies are to
| be avoided. These cOlors are used
| sometimes, however, in decorating =
| a surface treatment of fine candies by
hand, in which q water-color artist is
employed to do art work at wholesale
according to the model set him. As for
this purpose the proportion of coloring
matter to sugar is about one-millionth,
the result of swallowing paint is not SO
disastrous as might be expected. In
hayoring essential oils are used, about q
pound to thousand pounds of sugar,
and this is worked in during the boiling
or kneading, Licorice colors and flaw
Ors both at once.-R Il. B0sCker, IN
Harper's MaJazite.