Alma record. (Alma, Mich.) 1878-1928, 1888-05-18
CANDY. MAkIN0.
The Process OF Manufacture of vari-
Gus Kinds of saccharine Delicacies.

Gus Kinds of saccharine Deiicacies.
Candy as made in New York to-day employs
men almost entirely, says The NeV York ress.
The work is hard, and requires good deal
OF strength. Packing It into boxes aud sell
ing is the work OF girls and women. The
place where II 10 made NAV be any kind OF =
room OF cellar where the furnaces can be set
up.
The things necessary are large copper ket-
ties. slabs Of marble or stone, a large table or
two, and a large hook fastened to a post or
the wall To these are added thermometer
which is marked to 400 degrees Fahrenheit
cutter like rolling pin, with movable cutting
dishes OF steel which can be set at different
distances from each other, pair OF scales,
some machines which, by turning q crank,
viii force the candy through aud melt 1t into
such little shapes az the peppermint drops;
some stamps to form lozenges, pair OF scis.
sors, and two or three knives. or course sugar
of various kinds, honey, favoring extracts,
nuts, and fruit must be added. for II Is out OF
these that the candy Is actually made.
Now, watch a candy maker as he makes a
hatch. Taking an open copper kettle he puts
In brown sugar and water. Placing this on
tie open furnace he let's It boil until the
thermometer shows there are 800 degrees of
heat Into the brown and bubbling mass he
pours n quantity OF strips OF fresh cocoanut,
anl mixes the whole thing together with a
long stick.
As the process goes on the boiling mass gets
d rkcr and darker. Suddenly he takes out
the stick, and, selling the pot by it's handles
lifts II TO the big marble slab, which he has
previously rubbed with sweet oil With
rapid motion he pours 1t all out In a great
cake, and almost as fast as IL touches the
table the candy sinks to the bottom In a thin
layer, holding the cocoanut stripes on top.
With the cutting roller he marks 1t out into
strips about two inches wide. These are then
lifted from the slab by having long knife
run under them separated, and as soon as
they are perfectly cold they are piled up on
trays aud are ready TO be sold
The next "baich' is to be turned out into
long stIcks They are to be two colors, light
yellow and white This time the batch is cut
into two parts, and each one while still hot is
rolled up into mass like a loaf OF bread
One Of these il taken to the hook. placed over
~, and Iullcd. AS the pulling goes on II
changes from u dark brown ~ light. then to
yellow, and III last to a white Ike silver.
Taken from the hook it is put on top OF the
brown candy and the two are moulded into a
mass. Carrying this over to the long table,
the confcctioncr begins To pull out one eni OF
It, As he works IL lengthens until It Ia a
stick about eight feet long AMI the size OF a
mans third finger.
The sO-calcd cream which Is inside the
chocolate crerms so many people like Is made
! qucklr White sugar, honey, and water are
xed aud boiled until The temperature reach
es go degrees Sometimes, II the cream Ia TO
he very soft, 30 degrees are enough. Then
! II il put aside to cool In the kettle IL now
! looks ike a mass OF coorless jelly more than
ANYTHING else. But when IL is only about ms
warm as the hand the cream Is beaten. At
| this point the favOring goes in. As the beat
| Ing goes on II begins ~ turn white. until at
last IT Is like a mass Of ice cream In color.
Then 1t is done and &c poured into the keg
IL which II IL kept Here as IL becomes per-
fectlv cold 1t gets hard so hard that
It has 10 be dug out with a knife In great
Jumps
To get IL soft again ready to eat IL IL pound
ell and worked with the hands until II gragu-
aly becomes like putty that has been thorough
TO be mnde out OF little cones nodded by
the fingers and dipped for a moment into the
| hot chocolate
The RUE is the higher the heat The harder
the candy when made. The degrees OF heat
necessary range from $40 degrees Fahrenheit
to $40 degrees and those most commonly us
ed are $50 $50. so. and 800 degrees. These
| In candy making NAV be called soft, like the
creams, soft like soft taffy. hard Ike hard
tahv. and very hard like cocoanut candy The
candy will not burn as long as 1t Is stirred and
not allowed 10 get above these temperatures
but the fficultv Is that at the last II rises
very rapidly. From $40 degrees Ia 80 de-
grees did not take over minute. II is WELL
then, In making candy AT home TO complete
! the operation upon the covered stove with the
dampers closed TO reduce the heat as there Is
then less danger Of q sudden smell and a cry
from someone, oh, dear. IT'S spoiled"