The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1898-02-07

SUNNI "uNouldSSS over OtllSI MIND Va
employment. The girls employed here
earn four dollars week. Very few
get over five dollars, but, you see, the
business is easily learned"
I'VE don't have to dress like shop
girl is required to dress" put in one OF
the workers, who was busily placing
amber-colored twin cherries in the top
layer of the box she packed. plain
cotton dresses are all we need here,
and that is a great saving. / have a
friend in department store and she
does not make any more week than l
do, but she spends more than half of
it for her workday clothes. Then an
other thing, the girls here sit down
most of the time, and even in those de-
partments where they have to run
about much or stand a good deal they
are allowed to sit down and rest at Off
times. We can talk together in mode
ration, too. had much rather work
at candy making than wait on custom
ers, although the shopgirls might be of
another opinion
How long have you been doing
that?" the visitor asked of one of
long row of girls who was dipping
green pistachio nuts into a trimming
sea of chocolate.
| six years." replied the bon-bon dip
per mechanically, without looking up,
and she went on dipping the slender
green cubes just so far and no further
| in their sticky bath, just as she had
plunged them in for six times three
hundred and sixty-five days, minus
Sundays and holidays.
l IL sit
ting there doing the same thing over
and over that way day in and day
out" the manager is asked, but he
/ laughs and says that his girl workers
are a cheerful lot, well satisfied with
their work.
They make pleasant picture, seated
about the long, clean tables, with
white caps covering their hair and the
sleeves of their print gowns turned up
we'll out of the way. The heaped lot
of green dainties in the center of the
table steadily diminish. AS fast as
one great crock of smooth, creamed
chocolate is emptied, another yellow
bowlful comes in to take it's place the
trays of green nuts already capped be-
| ing borne out to the cooling room In
the hands of youngsters wearing paper
skull caps and smutch of strach on
their faces. On the other side of the
/ room are girls at similar long bare Ia
bes bathing nuts in great basins full
| of cream. A group Of three dip into a
bowl of amber-colored cream; the next
three transform the nuts to beauti-
full violet tint: the next three convert
! them into rose colored beauties, yet
another group shares a bowl of green,
and so on around the table. Each girl
has little spoonlike implement made
of wire, by means OF which the shape
Of the coated comfit is determined.
Each half of an English walnut, pecan
or other dainty, after being plunged
beneath the flood, is put down on tin
mould over raised letter that, will
brand the bonbon as having been made
in that particular factory.
Come up to the top floor and see the
beginning of operations" suggests the
manager, and there in the big room
are seen the huge bags Of chocolate
beans ready for roasting and grinding,
after they have first been cleaned,
hulled and classified. Hogsheads full
of the different grade stand about the
! walls, labelled with reference to their
quality so subtly that the inexperi-
enced sense can detect only slight diff
ference between best" next best
and medium" The hogsheads are
shrouded in doubly thick cloths to pre-
vent the aroma from escaping, and
also to keep out the dust. There are
rows of barrels, holding walnut shells,
ranged on one side of the room.
I'VE start our fires in the morning
|, with these says the foreman, taking
up a handful. "They make a fine
blaze. being so dry and faky and give
, out a pleasant odor when burning.
The nuts used in our factory are near
ly all cracked in the building by our
own hands, so as to insure getting
them out whole. OF course, holiday
times, maybe, when there's rush of
, orders we occasionally have to get
some nuts already cracked Those
tubes carry the ground chocolate down
, to the next floor, and from there it is
: distributed to the boilers to be
creamed and treated in various ways .
DO tell me precisely what nougat is
, made Off" is asked in the cooking
room, where FURNISHED kettles seethe
| with their boiling contents. and work.
men in their white pinafores and
paper caps twist about the big paddles
so as to prevent burning.
"Nougat is made of honey, the white
of eggs and sugar" is the reply.
Nothing besides? What gives il
that peculiarly delicious flavor?"
THE particular process it goes
! through in the making" says the man
ager. mysteriously. "We can't give