Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1886-06-05

marble table, where it is kneaded like
bread, and the Aavoring and coloring
worked in. The paste then goes to the
pulling hooks" where for five or six
minutes it is pulled and twisted and re-
pulled and re-twisted at the hands of a
workman who certainly earns his living.
Thence it returns to the marble table,
at one nj of viii h he w rks the candy
into it's final shape. Stripes are pressed
into the batch, two feet long, foot thick,
and it is then drawn and twisted out till
it is the proper size Of the penny ''stick, I"
the right length of which is clipped of
by huge scissors. Clear candy is run
into pans, and knife is run across where
it is to be run into sticks and squares.
The drops, fishes, and other fancy shapes
are made by passing the paste through
a machine, which cuts and presses it to
the proper size and shape.
Lozenges are rol. ed out like pie-crust,
sometimes printed in carmine with a
hand stamp, and theh cut out with dies.
"Sugar-plums" and sugared almond 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 re-
volved by machinery over a 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, sew
en- or eight hundred pounds at time,
in huge copper steam-kettles, whence
the mixture is taken out into small ket-
ties to be favored and colored. The
cheap gum drops and ''marsh-mallows'
are now made chiefly from glucose.
Cream or soft candies are made in SIM
pie way, from sugar mixed with cream
of tartar to prevent crystalizing. To
give them their fancy forms, fiat tray
is filled with starch, which is pressed in
to moulds by series of plaster-of- Paris
models-a drop, hand, face, berry, or
what it may be-arranged on long
stick. Into these starch moulds the hot
cream is poured, and then allowed to
dry. Some factories have as much as
$4,000 pounds of starch in this use.
The drying room is kept at high tenn
perature, in which the "creams" soon
become dry and solid. They are then
separated from the starch by huge
sleeves. If they are to be CLOSED, they
are placed in huge tin pans and a cold
solution of sugar poured over them to
stand overnight. In the morning the ice
of sugar Oh top is broken, and the
s'creams" are found coated with
fine crystals. The liquor drops are a
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
CRYSTALS make continuous case, impris-
oning the liquor within.
The admiration 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 lozenges
will sometimes contain three quarters Of
an ounce of this injurious stuff. The color
ing of candies is, for the most part not
dangerous, since piece of red coloring
matter the size of gum drop will color
5000 ponds of candy. Inscriptions
manufacturers, however, sometimes use
mineral instead of the safe vegetable
colors, and carloads of such candy have
been seized and destroyed by the health
officers in New York. For the most part,
carmine and cochineal are used for red,
saffron for yellow, caramel or burnt SUI
gar for brown, and this with carmine for
orange Green and blue candies are to
be avoided. These colors are used
sometimes, however, in "decorating'-
surface treatment of fine candies by
hand, in which a 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
disasterous as might be expected. In
f]avoring, essential oils are used, about a
pound to thousand pounds of sugar,
and this is worked in during the boiling
or kneading. Licorice colors and favors
both at once.