The Bottineau pioneer. (Bottineau, N.D.) 1885-1895, 1888-12-13
How Candy 10 Made.

r. r. Bowker Ia the June Harper's.
The word candy comes to us from
the Arabic and Persian aand, an
other name for sugar. Candymaking
is a considerable trade in itself. The
census of 1880 reported 1892 con.
PETITIONERS. There are eight or ten
large factories at New York alone,
employing perhaps a hundred people
each and using q hundred barrels or
more of sugar a week, besides guam
titles of glucose.
The "stick" candy, which seems to
be an indigenous American product,
is of ordinary "a" sugar, boiled
down with water and a little cream
of tartar to prevent capitalization.
The mass is taken in patches of about
Is pounds to O. marble table, where
it is kneaded like bread, and the flavor
ing and coloring worked in. The paste
then goes to the "pulling,hooks,"
where for five or six minutes it is
pulled and twisted and repulled and
retwisted at the hands of q workman
who certainly earns his living. Thence
it returns to the marble table, at one
end of which is a metal plate, kept
hot, on which he works the candy in
to it's final shape. Stripes are pressed
into the batch, two foot long and a
foot thick, and it is then drawn and
twisted out till it is the proper size for
q penny "stick." the right length OF
which is clipped of 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 into sticks or squares. The
drops. fishes. and other fancy shapes
are made by passlngthe paste through
a machine, which cuts and presses it
to the proper size and shape.
Lozenges are rolled out like pie crust,
sometimes printed in carmine with q
handstamp, and then cut out with
dyes. "Sugar plums' and sugared
almonds are made in a very interest
ing way by throwing the nut, seed or
other nucleus, with boiling sugar, into
great copper pans, which ire shaken
by hand or revolved by machinery
over a hot fire. Rolled over and over
in the moist sugar, the plums soon be-
gin to grow, and are "polished Off
Wy CoNA OCIlCLD i1ltO dUOSC, 6UCdlll-
worked fans carry off the dry dust.
Gum drops are made ofgum arbic and
sugar, boiled and mixed, 700 or 800
pounds at 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. Cream or soft cab
dies are madein q simple wayfrom SUI
gar mixed with cream Of tartar to pre-
vent crystallizing. To give them their
fancy, forms O fiat 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-arranged on a 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 a high
temperature, in which the Creams"
soon become dry and solid. They are
then separated from the starch by
huge sleeves. II they are to be glossed,
they are 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 brok-
en-, and the 'creams'' are found
coated with fine crystals. The liquor
drops ara 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 o the mould, the crystals make
q continuous case, imprisoning the
liquor within.