The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1898-02-07
WITH THE CANDY MAKERS
PRECISION, acc URACY AND NEAT-
NESS THE ESSENTIALS.

Training in All the Departments That
Fits the Boys and Girls Who Begin
There to Make Successes When They Try
Other Vork-Business Secrets Well
Guarded.
With increased facilities at his COM
Inland and the latest developments of
science and chemistry to profit by, the
candy maker keeps well abreast of the
trades in the onward march of i'm
provement. Never before was there
quite such satiny bloom on fine can
dies, never such dainty, flowerlike col
oring, or such exactness of design.
Now and again some accidental reve-
lation OF the effect of certain condi-
tons on certain ingredients and COM
pounds gives fresh impetus to expert
ment, and better results are attained
than We're at first dreamed possible.
For years the bulk of the best candy
has been made in great double-jacket-
ed copper kettles operated by steam
heat When it came to CONNECTIONS
requiring clear, intense heat in their
preparation, however, the makers had
to resort to the old fashioned fire, both
! because of the moisture inseparable
from steam cooking and because of the
delectable flavors that got away on the
Ivapor. Since the Interpretation of
steam has been introduced the more
delicate kinds of candy can be made
by steam heat also, thus lessening both
the labor and expense and effecting a
more satisfactory outcome. The es-
senoes and delicate liquors that for
merly escaped on the vapor are now
retained and prisoned beyond hope of
release in a strait-iacket of sugar
1.-THE old-time candy makers with a
reputation to sustain used good, pure
materials and endeavored to make
their candy all of uniform quality, but
we go further than that said the
manager of a big establishment. 1--WE
try to make our candy look as good as
lit tastes, and, even in the cheaper,
simpler grades, we discard anything
that fails to square In with the rest in
appearance, even if the material and
makeup is just the same. Take this
chocolate block, for instance. 1t is
is moulded of alternate layers of
cream and chocolate, topped off with
the chocolate. 1t was made at the
same time with the others, but it is a
little thicker on one corner and there
are a few dark-loolzing veins through
it, where it happened that streak Of
chocolate was a shade colder or hotter
when the mass was run together.
Those are ten-cent blocks, but the inn
perfect, uneven ones will be Weeded
out with as much care as If they We're
worth two dollars a pound. That is
the way we keep our standard up to
the top notch and impress our people
with the Importance of being careful.
That peanut brittle there on the mar
bic slab is low-grade goods also, so far
as price is considered, but any portion
of it that is lumpy or degree thicker
than the general sheet will be thrown
out. That which breaks coming out of
the pan is discarded also. You see
that big Italian who lifts out the
sheets? -boned and strong as he
is, he has touch more delicate than a
woman. That brittle is as f1inty and
apt to fall to pieces as a fake of ice
and it is especially hard to manage in
those large squares, but he gets them
out of the pan with seldom a mishap
Those girls dipping the nuts yonder
couldn't begin to do it. Perhaps his
size gives him steadiness. Maybe 50;
at any rate, he has BEEN handling
those peanut sheets and sometimes the
cocoanut crisps for us for five years
and he is master hand at it.
with all the improved machinery
and new facilities in the cooking, cool
ing and so on, the bulk of the best can
dy must continue to be made by
hand" he went on 1.-THE workman
need never fear that the machines will
push him out of the business. On the
contrary, we employ more hands now
than we did formerly, particularly ir
the selecting and packing department
where great care is taken that the
boxes are sent out in good shape and
if possible, more tastefully packed
! each season than they We're the last
, Here is where the best chance comes ir
, for a girls advancement in the bust
, ness, We are always glad of any hints
, III L1S dIlSCillSllt VI Lie layer DOAes
that tend to make them more attrac.
tive, and girl with an eye for color
and some originality is likely to be no
ticed. In the packing of the one-pount
and two-pound boxes the little parti
lions of stiff white paper are provided
separately, and the girls, after pack
ing the bottom layers, are encouraged
: to design the top layer according t.
their own ideas They can make il
like the pattern if they wish, or they
can vary it. We have sometimes of
fered prizes for the best arrangement
or the most original for five or tel
pound box, and even those packer!
who did not win seemed to take more
interest in their work afterward. Tht
day has gone by when candy, no mat
ter how well made, can find a marke
solely on it's merits. 1t must be put III
in attractive form, and if possible
must outrival all competitors in this
, regard.
, LAS regards the making, there is M
! business so jealous of it's secrets anC
SO careful that other manufacturers o.
. their employees shall not get wind o
, the particular processes used. TIL,
maker of fine pastry and rare cakes il
secret in his methods also, but tn.
candy business in the higher grades
has grown so enormous, and there ar,
so manV WAYS of nrOdupiop rpS11It