Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1898-10-28
HOME MADE CANDIES.
A Visit 10 the New Mandatory OF Hill ant
Locke.

Five hundred pounds of candy each
week seems to be quite little amount
to make. and to deal out to the people,
especially where it goes in quarter Oh
a pound lots as a general thing. Yet
that is the amount that the manu-
facturer in Hill & Locke's establish
ment makes each week, and INTENDS 20
keep it up throughout the winter.
A Journal reporter visited the sweet
region where the home made caholes
are prepared for the public, yester-
day. and there filled his sweet tooth
while watching Mr.. Chase make lot
of bon bons. By the way, this MI
Chase is an artist in this line, and ne
was once with the firm of Fox a co.
of Bangor. He must nave peeii
brought up undera neat mother, Tor the
little room under the confectionery de-
partment at the store, is as neat and
clean as a good housewives coohlhs
department. and the candies that come
out from this place can be eaten with
a relish. for no idea of dirt can enter
the mind of one who has visited the
candy kitchen.
He has been at the work in this
place three weeks now, and the sale OF
his product has been SO great that he
will have his hands full throughout the
winter, making enough to keep the
sweet teeth of the customers filled.
To visit a candy kitchen with it's coal
fire and brass kettle, where all the
various candies are made,is interesting.
There are the large marble slabs where
the hot solution is poured to cool
enough to work. 1t is worked and then
prepared for the sale. AT one side is a
neat table with a large lamp arranged
for heater. Here large blocks of half
warm candy are placed, and kept warm
until they can be put into the shape
desired. This is especially for the
broken and stick candies.
All about the room are drying racks
and moulds. They make no chocolates
here, as it is SO long a process and re-
quires lots of room. Mr.. Chase was
making the bon bons. yesterday, Which
a chocolate The inner filling is made,
rolled up and dried, after which the
coating is applied by dipping the filling
into the solution.
Mr.. Chase is making soft candies as
a rule now as the weather has not be-
come cold enough for the hard candies
He makes the molasses kisses sugared
dates, opera caramels, walnut cara
mels, cream filled molasses candy,
peanut crisp, walnut creams, cream
walnuts, French mixture. Bangor
taffy, pop corn crisp, and many other
kinds.
Another kind of confectionery that
was being made at the time of the
visit of the reporter, was the Bango,
taffy. 1t resembled a conglomeration
cooling, for it is one of the candies
that does not have to be worked. After
it is cool, it is cut up and packed il
powdered sugar. and makes one of the
most popular candies in the lot. Gran
ulated sugar is used in about every
kind of candy made here, though some
require confectioners and powdered
sugars.
There is something very odd about It
but window where a display of these
home made candies are to be seen. at
tracts more attention than one with
more valuable candies lastly arranged
The mothers have as hard work to pass
by it as the child. and that perhaps ac-
counts for the immense increase in the
firms candy trade, this season. Old
buyers of chocolates will pass the cost
ly chocolates to one side to buy some
of the soft home made candies that
look SO inviting.