The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-09-28
FAMOUS FOR FINE CANDY
INDIANAPOLIS Is A CENTER OF ITS
MANUFACTURE.
Preparations Already Going Forward
to Meet the Christmas Demand
Talk with a Candy Maker.

as a SUNRISE to most of them If they were
made acquainted with the fact that prep
arations for Christmas are now well under |
way in all of the big candy manufacturing
concerns of the city. Indianapolis does not
have TO look to other cities for its candy,
as there are several big establishments
here that are considered among the very
best in the country. and each one of them
is now entering upon its busiest season OF
the year Not only are the candy manufac-
turers adding extra employees TO their pay
rolls to help out during the rush Of work for
the next three months, but well-known
maker of chewing gum has been advertis-
ing for more girls over fifteen" which
goes TO show that the candy industry is not
the only one that is booming at the present
time.
Indianapolis is a good candy market at
all times, as the people That are Informed
regarding such matters will tell you. Trav-
cling men who naturally become familiar
with the output of all cities. are unanimous
in declaring that Indianapolis is celebrated
among them for two things, especialiy-its
crackers and it's candy. So far as the
crackers are concerned, every resident of
the city must have noticed that it is simply
an impossibiity to get crackers elsewhere
that can even compare with the kind made
here in the HoOsier metropolis; and as for
the candy, it is generally conceded that
only in New York and Chicago are candies
so wholesome and appetizing to be obtained.
OF course there are many cheap candies
manufactured here to meet the great de-
mand for goods of that class. but the out
put Of the very choicest grades is re-
markably heavy for a city Of this size.
STARTING EARLY.
There is probably no city of the same
proportions in the country where as much
good candy is consumed as here in Indian
apolis." said prominent candy maker the
other day, in discussing the outlook for
the holiday season. land we are obliged
TO start in good and early in order to meet
the demand that begins with the early part
OF December among the retail dealers. We
ship goods all over the State to dealers in
other towns and villages, but it is right
here in Indianapolis that our sales are
heaviest. AS the ordinary run of business
has been better all over the country this
year than it was last, look for an unusu-
ally successful holiday season, and expect
to use a great many extra employees from
now on until Christmas.
IT don't think that 1 would encourage chill
dren going through my factory" he con-
tinued, smilingly, las there is nothing that
cures person of a love for candy so much
as seeing it manufactured in such enormous
quantities. I haven't eaten candy myself
for many years, although the properties
that go to make up the different candies
here are all of the purets and best. The
manager OF Indianapolis finest retail
candy store always tells new employee to
go ahead and eat all of the candy that
he or she wishes, and as a result of this
policy the new employee. after three or four
days, is willing TO partake OF the sweets
only upon rare occasions. The craving of
children-and grown people. too. for that
matter-for sweets is natural one, but
the desire should be judiciously ministered
TO. There is scarcely any article of food
OF which one can become so tired in
short space OF time as candy.
1.-THE important matter is to see that
candy is pure. and this is the question that
should interest all parents. The cheap
candles which all children are sure to buy
with some Of the pennies placed at their
disposal are apt TO contain large quanti-
ties OF such harmful and indigestible ma
terial as plaster of paris and terra alba,
may have an undue proportion of glu-
cose in their composition. know of
such an inoffensive morseD sold in this
market by an Eastern concern which will
upon analysis, prove to be made entirely
OF glucose and glue instead of beet or cane
sugar and gum arabic. But it is the color
ing matter In candy Of this kind that is
most TO be feared, for this usually consists
OF chrome yellow, sulphate OF arsenic and
different salts of lead and copper Color
ing matter that does no harm is easily OBJ
tained in a great variety of tints, but for
some reason or other the Eastern makers
Of cheap candies do not use it.
BASIS OF CANDY.
THE basis of pure candy is the sugar
technically known as sucrose. which is to
be secured in marketable quantities from
the sugar cane. beet, maple and wild date
palm. 1t is the sweetest of all sugars.
Natures most widely distributed sugar is
grape sugar or glucose. This is the sugar
found in all fruits, and is less than half
as sweet as sucrose and does not crystal
lie. The pancreatic juice converts sucrose
into glucose in the process of digestion.
Glucose is now manufactured largely from
corn starch. A glucose factory has recently
been started up here in Indianapolis The
commercial value of glucose lies in its use
as an adulterant of cane and beet sugar
Nowadays, in speaking OF glucose and
grape sugar, we do not mean a substance
produced directly from fruits; the term
glucose stands for the thick, pale liquid
made from corn starch, and grape sugar
for the solid product derived from the same
source. Candy made from glucose is
slightly yellow, extremely frangibIe and
notably lacking in sweetness.
Pure sugar dssolves rapidly in water,
leaving transparent liquid. The purity
of candy may be tested by placing a small
quantity In glass. pouring hot water over
II and leaving IL und:sturbed for twenty
four hours, when any foreign substance
will sink TO the bottom. The iodine test
for starch may be made where it's presence
In sugar or in any form, is suspected. Boil
spoonful of the suspected article in a cup
OF water until thin paste is formed, and
when cool add drop of liquid iodine. The
whole will turn blue at once If starch is
present. Sucrose has one property which
makes IL difficult TO handle in making
candy-its tendency TO crystalline when a
certain amount OF its water is evaporated
To prevent this capitalization the sugar
must be inverted Technically this means
a rearrangemont of its molecular structure