Thomas County cat., 1886-08-05

men and women are employed. II is
said that people employed in candy
factories are not fond of candy-rarely
taste it after the first few DAYS.
Stick candy is made by boiling down,
with water, letter A sugar. Cream Of
tartar is added to prevent crystalliza-
ton. When it has reached the proper
consistency it is kncaded like bread on
4 marble table, when the flayoring and
the coloring matter are added. 1t is
then pulled" as you have frequently
seen molasses candy when passing a
confectioner' window. After it has
been thoroughly worked and drawn
into long sticks of the proper thick
ness. it is cut off by large shears into
the length of the penny sticks which
you buy.
Mr.. Bowker in his article tells us
that
'Lozeuges are rolled out like pie crust,
sometimes printed in carminc with hand
stamp. and then cut out with dies. Sugar
plums and sugared almonds are made in a
very interesting way. b. throwing the nut,
seed. or other nucleus with boiling sugar into
great copper pans, which are SHAKEN 6y hand
or revOived By machinery over hot ire.
Rolled over and over in the moist sugar. the
plums soon begin to grow, and are polished
OIL by each other. while, above, steam-wOrkcd
fans carry Off the dry dust. Gumdrops are
made OF gum-arabc and sugar, be led and
IN 1eG, seven or eight hundred pounds at a
The mixture is taken out into smaller kettles
to bc favored and colored. The cheap gum
drops and 'marsh-maiOws' are now made
chiefly IRON 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.. Bowker says:
"Cream or soft candies are made in a simple
way, from sugar mixed with cream OF tartar
to prevent crystaliiZing. 70 give them their
fancy forms, 4 fiat tray is filled with starch,
which is pressed into mOlds by series Of
plaster-of Paris models-a drop. hand, face
berry, or what It may be-arranged on a long
st OK. Into these starch mOlds the hot cream
is poured. and then allowed to dry. Some
factories have as much as fifty thousand
pounds of starch in this use The drying
room is kept ut a high temperature, in which
the creams soon become dry and solid. They
are then separated from the starch by huge
seves. Ii they are to be g'ossed, they era
placed in huge tin pans and a cold solution of
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
very curious product Tue sirup q mixed
into the starch mOldS- As it cOOlS at tho top
and on the mold, the crystals make a con.
tinuous case, imprisOning the liquor within. ;.
Ii you have a 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.