The Arizona sentinel., 1886-08-07
NUMBER 36.

hundreds of boys and girls as wen as
 men and women are employed. It 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 erystalliza-
 tion. When it has reached the proper
 consistency it is kneaded like bread on
 a marble table, when the f1avoring and
 the coloring matter are added. It is
 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, it is cut off by large shears into
 the length of the penny sticks which
 you buy.
 MT. Bowker in his article tells us | that
 "Lozenges are rolled out like pie crust, sometimes printed in carlnine with 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 of the dry dust Gum-drops are made Of gum-arabic and sugar, boiled and mixed, seven or eight hundred pounds at 8 time, in huge copper steam-kettles. whence the mixture is taken out into smaller kettles to be favored and colored. The cheap gum drops and 'marsh-mallows' 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- fracture 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 a very hot room to dry.
 MT. Bowker says:
 Cream or soft candies are made in simple way, from sugar mixed with cream of tartar to prevent crystalliZing. To give them their fancy forms, flat tray is filled with starch, which is pressed into mOlds by a series of plaster of Paris mOdelS-a drop, hand, face, berry, or what it may be-arranged on long stick. 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 at high tenn mperature, in which the creams soon become dry and solid. They are then separated from the starch by huge sieveS. If they are to be gOSSed, 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 broken, and the creams are found coated 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 a con hnuous case, imprisoning the liquor within
 If you have a favorite candy store, you would better test part of your next purchase for terra aba, a 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 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. It is bad for the teeth, and, if eaten shortly before meals, destroys the appetite for nour- ishing foods. Christian Union.