The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1898-02-05

miss the highest point of attainment,
that a man has to be on his guard. We
never employ a workman who has
worked i'm another candy factory, even
in an unimport9nt position, IL we can
help IL. His antecedents and previous
occupation are always looked into. We
have methods Of carrying out our own
ideas even in the simplest departments,
and we prefer that another factory
should not get hold of them"
"Do employees in q candy factory stick
at the business long?' was asked of the
foreman of the packing department,
THE women and girls stay until they
marry or for some reason have to give
up work. The men make IL a profess
sion and seldom change" was the re-
ply. IT'S not such a good paying bust-
ness, perhaps, but it's steady, that is
in the best known firms and it has
some advantages over other kinds of
employment. The girls employed here
earn $4 a week. Very few get over s.,
but, you see, the business is easily
I learned
1--WE don't nave to dress like a shop
girl is required to dress" put in one of
the workers, who was busilv placing
ambcr-colored twin cherries in the top
layer of the box she packed. plain
cotton dresses are all we need here,
and that is q great saving. l have n
! friend in a department store and she
| does not make any more week than
! | do, but she spends more than half
| Of it for her workday clothes. Then
another thing the girls here sit down
most of the time, and even in those
| departments where they have to run
much or stand a good deal they are
| allowed to sit down and rest at off
| times. We can talk together in mod
Grafton, too. l 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 a
! long row Of girls who was dipping
/ green pistacnio nuts into a brmming
| 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 fur
ther in their stick bath, just as she had
plunged them in for six times 36j days,
minus Sundays and holidays.
Il wonder If they ever get sleepy sit
ting there doing the same thing over
the manager is asked, but he laughs
and says that his girl workers are a
cheerful lot, well satisfied with their
W ork.
A PLEASANT PICTURE.
They make a pleasant picture, seated
about the long, clean tables, with white
caps covering their hair and the sleeves
of their print gowns turned up well out
H..
daintles in the centre OF the table stead
| lily 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 being borne out
to the cooling room in the hands Of
youngsters wearing paper skull caps
and a smutch of starch on their faces.
on the other side of the same room
are girls at similar long bare tables
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 a beautiful
violet tint; the next three convert them
into rose-colored beauties; yet another
group shares bowl of green, and so
on around the table. Each girl has a
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 be-
meath the flood, is put down on a tin
mould over a 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-
went 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 handful. They make fine blaze,
being so dry and fiaky, and give out q
pleasant odor when burning. The nuts
used in our factor" are nearly all
cracked in the built mg by our own
hands, so as to insure getting them out
whole. OF course, holiday times, may
be, when there's a 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 treat
ed in various ways"
NOUGAT.
do tell me precisely what nougat is
made qf?" is asked in the cooking
room, where Furnished kettles seethe
with their boiling contents, and work
men in white pinafores and paper caps
twist about the big paddles so as to
prevent burning.
''Nougat is made Of honey, the whites
of eggs, an1 sugar" is the reply
Nothing besides? What gives it that
peculiarly delicious flaVor?"
THE particular process it goes
through in the making" says the man
aser, mysteriously. 1--WE can't give
away state secrets. IT is a long and
tedious process That Is nougat cool
ing on the slab under that thick white
paper. 1t won't be disturbed for TWEEN.
| ty-four hours. BY that time it viii
be ready for the next step in its treat.
lment."
There are acres of marble tables in
this room on the siGe opposite the cook.
, ing kettles. and great gilded rolling
pins for smoothing out the materia
, for caramels and other concoctions. A
variety Of cutters and stampers of in