St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1891-09-13

with cochineaI, ara laid on. Glucose
forms the body of almost ali the
candy made. The flavorlng is added
when the warm candy is OIL the
imposing stone, so that by the time the
ends are Clipped off, the sticks are
ready to enter the rosy mouths of the
million children who Squander their
pennies on peppermint candy. Fin
lshed, the sticks are wrapped in tri-
angular shaped paper parcels and
packed in wooden buckets for ship
ment.
On the fourth floor a number of
Tired-Looking Girls
are at work. This is where the cream can
dies that melt in ones mouth with the
soft sweetness of summer Irritation are
made. The cream, made of sugar with
enough glucose to make it more profita-
BILE to the manufacturers and less liable
to harden soon, is cooled OH slabs, then
spaded up and melted again. Moulds
are pressedsinto box of powdered starch
and into the impress left the cream is
poured from species of four-spouted
watering pot. Then the creams go to
the girls at the other end of the room,
who roll them in soft mixture of
candy. Then placed on creased paper,
In long pans, they are treated to bath
% oJiuP Ciae ely otolllZcS Oli IlclI OK
teriors and keeps them fresh. This
syrup is so delicate that the slightest
accident will ruin whole kettleful.
Novelties in penny goods must be in
vented often, for youthful taste is
tickle. There used to be the little candy
hearts with tender notices in red OH
them. They went out of fashion years
ago. Then there were notices
wrapped up with bits of candy. Then
taffy. Then taffy on stick, taffy
on a slate pencil, and taffy all over ones
race. Candy cigars were rage. The
barber-pole style that gave origin to the
inelegant conundrum whose answer
was, Because the more you lick it the
faster 1T goes, to the SINH
larity between a stick of candy and a
race horse-is still dear to childish
hearts. Sometimes l fancy that the
children OF to-day, with their skepti-
cism concerning Santa Claus and the
fairies, their Scorn of Mother Goose and
their knowledge of the world, are not
children at all, but men and women in
pinafores and rOundabouts; but when
see the candy that children buy, re-
Jolce, for l know that childhood, with it's
Ostrich-Like Digestive Powers,
still exists. Burnt almonds are kettle
goods" The nut meats are put into
louiiu hOGllCo blldl are IllJcu W OI6 Slut.
Over them a syrup is poured, and the
kettle is revolved. The burnt almond
cools into shape from whirling in some
what the same way they tell us the
earth rounded into globe. Chocolate
is the staple bon-bon favorite in st.
Paul, and half the factory smells of it.
Here one little girl is induStriously
painting taffy sticks with chocolate.
Over the chocolate coat shining coat
of shellac is applied. Nobody knows it
and it looks pretty. If chocolate creams
become either too warm or too cold they
turn gray and are ruined. ConSeQ uently
great care is exercised in their manu-
facture.
There are always novelties in candies.
Huyler's candy is to be had in st. Paul,
but 1t is hardly more delicate than the
candy made here.
The fad of the nour is flower flavors
and candied flowers. A candied rose
leaf tastes no whit better than candied
weed, but the idea is so dainty, and the
price-do you know l believe people
would crave grass to eat If it came at
81 a pound? But the imported Persian
roses sell for IS pound. One dreams
of liquid eyes, under henna-dyed broWs,
silken gauzes, jealous husbands, harem
mysteries and cushioned divans where
are the Persian violets made? In Bres-
lau. Vanish dreams of the Orient.
r. K