The evening world., 1891-08-18
DECLINE OF THE GBMDROP.
Once a Popular ConfeCtion, but
Now Fallen Into Disuse,
How Our Forefathers Made the
Candy and Its Subsequent
Adulteration.

Time was when gumdrops. those elastic
CONNECTIONS which have attained popu-
larity extending from the Pacific slope to
Boston harbor, were not the despised fill
ing for cheap mixtures and the butt of
witticisms which they have become to-
day. They used 10 be a highly priced
and most toothsome product of the con-
fectioner's skill.
When tastes were easier to crafty and
before glucose was recognized us COM
mercial possibility. gumdrops We're gum.
drops. They occupied u prominent place
in the category OF sweetmeats, and we've
received with open mouths everywhere.
But, alas! how are the mighty fallen;
for now there are hone SO poor as to do
them reverence. They are cheap, trans
parent, tasteless, sticky, irreGu ar-shaped
article of universal neglect and dista,te.
Why is this 80, do you ask? queries II
writer in the Detroit Free Fr,Ss.
Originally they were composed of a
union of ingredients which maze them
costly. They were also treated to a pro-
cess of manufacture which added to their
value from commercial sense and also
guve them a delicious ard tempting ap-
pearance in the show case.
The formula for their manufacture was
q simple one, the principal elements be-
ing gum arabic, water and sugar. these
articles were dumped INTO II kettle, in
certain proportions, and boiled until they
assumed about the consistency of mucl-
lage.
The thick mass was then poured into
moulds of starch. the size aud shape of
the completed gumdrop. these moulds
were made after this fashion:
A tray an inch deep, sixteen inches
vida mud twenty -fpur inches lonU NypnId
be filled with finely pulverized starch. A
dextrous candymRker would then cover
the surface of the starch. after 1t had
been smoothed off even with the top of
The tray, with the gumdrop indsntations
or holes in the surface.
After filling these holes with the soft
preparation, the tray would be set III
drying-room and allowed TO stand until
the heat bad dried up the candy sutti-
ciently. Then the gumdrops were sub
jected 10 a process known to candymakers
as crystallization. This was simple
process. but somewhat expensive. After
the starch was all removed from the drops
by a - blower" pound or two would be
placed III TN receptacle about the size of
but deeper than All ordinary square pie
tin, aud then covered with II thin syrup
OF sugar and water boiled to certain
consistency which is ascertained by a
sachrometer.
After standing for one day III this sweet
bath the syrup was drained off and the
gumdrops returned to the drY-room. from
which they emerged covered with glIsten-
ing crystals OF pure sugar.
That is the way that gumdrops were
made years ago. But they commando d n
high price in the market aud could not be
made cheaper. One unhappy day an ex.
plotting confectioner made discovery
which has wrought disaster to the gum.
drop family.
He discovered that by boiling glucose,
corn starch and water together result
was obtained not unlike thnt of the other
formula. Thus discovery was to confec-
TONERS for a time what the cotton gin
was to the South. For if there are cheap
articles used by candy makers, corn
starch, glucose and water are the cheapest
OF all.
But the disgrace to the original article
did not stop with their being made of
glucose, corn starch and as little sugar as
the conscience of the manufacturer could
stand. They could not be crvstalized.
The crystal would not stick to so unwor-
thy an inpostor. So they were given
ducking Ia thin syrup, rolled in coarse
granulated white sugar, dried and as
much of the sugar rolled off in SITTER as
possible.
Just how much the latter gumdrops are
sold no one knows, but they can be closed
out at five cents a pound ut a good profit.
1t may be stated in conclusion that the
genuine gumdrop, worth from 25 to 40
cents "a pound, has little chance against so
cheap counterfeit as its gluclose
brother.