Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1891-08-07
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s-ss~ssrsv : ~ sss~Hs Cssfss.ss.. Nov
1astsisa~ and Ushsslthfas
Tfm0 ~, whea gumdropss those
S'aStic confcctious which have attained
popularity extending from the Pacific
ai0tse - Boston Harbor, we're mot tho
dsspised filling tor cheap mixtures and
the butt of wieticiainss which they have
become to-day. They used % be .
highly priced and most toothsome pro-
duet 81 the confectioner's skal!.
When tastes were easier 70 eratify
snd before glucose was recognized asa
commercial possibility, gumdrops were
gumdrops. They occupied > pfominens
place In the category OF sweetmeats,
and were received with open mouths
every where. But. alas! how are the
mighty fallen; for now there nae
none 20 poor q to do them reverence.
They m . cheap. transparent. taste
less, sticky, irregular-shaped article OF
universal neglect and distaste.
Why y this %. do you ask? :.
The reason u very simple aud . moral
IN be drawn from it. The very excel
lence Of the forefathers OF the presen,
gumdrop was the cause o. their down.
fall and ruin. Originally they were
composed Ut . union Of ingredients
which made them costly. They were
also treated to . process OF manufacture
which added to their value from . COM
mercial sense and also gave them . de-
licious and tempting appearance in the
show case. Few people know that the
good old-iashioned gumdrop was not
only wholesome to eat, but possessed
valuable properties, . statement which
: hardly be made for the present
article.
The formula for their manufacture
VA . ample one, the principle ele-
ments being gum arabic. water and
sugar. These articles were dumped
into . kettle. in certain proportions, and
boiled until they assumed about the
consistency OF mucilsRe. The thick
. WAS then poured into moalds Of
starch, the size and shape OF the COM
Plsted gumdrop. These moulds were
made after thi. fashion: A tray On inch
deep. sixteen inches wide. q twenty
inches long. would be filled with finely
pulverized starch. A dextrous candy
maker would then cover the surfsce OF
the starch, after it had been smoothed
on even with the top OF the tray, with
the gumdrop indetations or holes in the
surface. After filling these holes with
the soft preparation, the tray would be
Get in . drying room and allowed to
stand until the heat had dried mp the
candy sufficiently. Then the gumdrops
were subjected to . process known to
candy makers - capitalization. This
WA . simple process but somewhat ex-
pensive. After the starch was oil re-
moved from the drops BY blower, .
pound or TWO would be placed IN . tin
receptacle about the size OF but deeper
p On ordinary square pie tin, and
then covered with . thin syrup Of sugar
and water boiled too certain consistency
which y ascertained by . sschrometer.
After standing for one day in this sweet
bath the syrup was drained OF and the
gumdrops returned to the dry room,
from which they emerged covered with
g~listening crystals OF pure sugar.
That - The way that Rumdrops were
made years ago. But they commanded
. high price in the market and could
mot be made cheaper. One unhappy
DAY IN exploiting ~confectioner made .
discovery which was wrought all the
dlsaster TO . original gumdrop family.
AA ASAAnvAAAA chat H~ hOaIS~~ ~UnA~a~