The daily morning journal and courier., 1902-06-21
CHAMPION CANDY EATERS
I'VE MAKE MORE AND CON- SUME MORE

the Chocolate Habit-Candy Industry
 Phases.
 The United States is the greatest can
 dy making and candy eating country in
 the world, and New York is the greatest
 candy city, During the year 1900, &C.,
 cording to census bulletin, more than
 SIS, 900, ,O0O worth of confectionery were produced in the factories of this city
 and State, and more than $l5O,O00, 000
 worth in the country at large. The lat ter figure is greater than the combined
 values of the confectionery output of
 England, France and Germany,
 In the State of New York so import
 ant has the industry of candy making l become that it now exceeds the value of
 all the iron and steel products of the
 state. Indeed, it is about equal to the
 entire candy product of the whole Unit
 ed States twenty years ago.
 l In 1880, according to the census re- i turns for that year, the candy industry
 of the United States amounted to $25,- 673, 033, so about six times as much is
 IlpN COI4SAll4CA bS lllC ssC ~A'l4St 4St''A as was considered a proper allowance l by the last generation of candy eaters. What will be the effect of so liberal | eating of candy upon the American of ! the future? If baked beans and pump | kin pie are responsible for New England | culture will candy eating produce race of philosophers or of warriors. It must have some result, if only dyspesia- Even sedate business men, who a few years ago would have looked with line scorn upon so effeminae an indulgence as the consumption of chocolate drops, now keep a box or two within con- venient reach on their office desks, or
 buy quarter of a pound to eat on their way down town.
 Against he total of $150,000000 pro- duced in this country in 1900, England manufactured about 5000 900 worth,
 or 160, ,0O0000 pounds; France, 143,299,OOO
 pounds and Germany, 130,000,O00 pounds. England sends abroad more than half
 of the candy made there" sweets the
 Englishman calls them; while France
 and Germany consume most of their
 own products. In this respect they are
 like the United States, which also eats nearly all of it's own candy. strangely enough in this age of machinery, the
 bulk of the best candy is still made by hand, very much as it was ages ago. The pulling operation, by which pull ed candy is yanked about and fashioned into a great variety of shapes nd de- signs, was practised in India in the very same manner :, ,0OO years ago at the ha stuff was thrown over the branch of a tree and then worked by men, identical ly in the same manner as in the most up-to-date candy shop of the present day.
 But the Hindoos did not attempt the elaborate effects with their candy that modern manufacturers successfully practise The decoration of dinner ta- bles with pretty and artistic designs in candy work is now department by it. self in the making of confectionery, and very high standard of skilled work manship is called into use to produce original and tasty effects.
 Given general description by the hoste tess of the color design required for a special occasion, and an indication of lHe nature Ol lllt tiltNl Ip a'I e'llllNi tr-' the proprietor of a candy establishment sets his manager to work to evolve su- gary productions which will be no less a delight to the eye than joy to the palate. An infinite variety of tints and shades of coloring can he introduced, for the Colors are vegetable and harm less. From the pulled candy all sorts of shapes can be fashioned, and the result ant resemblances to satin pin cushions, jockey caps, and almost everything else that the inventive genius of the fash ions can think of, are at once a tribute to the designers art and the compound CTS taste.
 As with everything else not made by nature. candy, to be perfect product has certain rules for it's manufacture which must be rigidly observed. These are equally applicable to the candy made at home As a first precaution it is set down that candy should not be handled any more than is absolutely re- uured or it's transparency is lost. This or gloss, being pleasing to look upon,is a considerable desideratum and it is a perculiar indication of the ef- feet of climate on candy that in New York the gloss will remain for a month, while in London it lasts scarcely tWen- | ty-four hours.
 Tn making bonbons, carames etc. the | sugar and water must never be stirred | after the sugar has dissolved. The l must never be shaken or even | moved while the syrup is boiling. As | soon as the sugar begins to boil it Is | .ried constantly in ice water. When the | syrup forms little mass in the cold | water it is said to have been "hoiled to | the crack" and is removed from the l fire.
 The process of boiling is generally di- vided by confectioners into the follow ng nine degrees; the small thread, the | arge thread, the little pearl, the blow, the feather, the ball, the crack and the caramel all of which are produced by a neat ranging from 230 to 26O degrees. The ninth degree, was first noted by Count Albufage Carmel of Nismes France. from whom the caramel was l