Turner County herald. (Hurley, Dakota [S.D.]) 1883-19??, 1903-01-08
Americans as cand. Eaters.

y n
greatest candy city During the year
1900, according to q census bulletin,
more than Sis, ,00O, 600 worth OF confec-
tionery was produced in the factories
of New York city and state and more
than $l5O, ,0O0. 900 worth in the country
at large. The latter figure is greater
than the combined values of the con-
fectionery output Of England, France
and Germany
In the state OF New York, so impor-
tant has the industry of candy making
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
United States twenty years ago.
In 1880, according to the census re-
turns for that year, the candy industry
of the United States amounted to $z5,-
673, 3,053, SO about six times as much IS
now consumed by the average Ameri-
can as was considered proper allow
ance by the last gener ration of candy
eaters.
Against the total OF sl50, 900, 600 pro-
duced in this country in 1900, England
manufactured S35, 10000 worth. or
l60, ,00O, 600 pounds, France l43, 299, 600
pounds and Germany l30,UOO.000
pounds. England sends abroad more
than half of the candy made there
sweets" theYEnglishman calls them
while France and Germany consume
most of their own paoduct. In this re-
spect they are like the United States,
which also eats nearly all OF its own
candy,
Strangely enough" remarks the
New York Sun, ''the bulk Of the best
candy is still made by hand, very much
as it was years ago. The pulling
operation. by which pulled candy is
yanked about and fashioned into q
great variety OF shapes and designs,
was practiced in India in the very same
manner 5000 years ago at the great
religious fetes, when the sweet stuff
was thrown overa branch OF tree and
then worked by two men.
"But the Hindoos did not attempt
the elaborate effects with their candy
That modern manufacturers successful-
ly practice. The decoration Of dinner
tables with pretty and artistic designs
in candy work is now department by
itse.f in the making OF Confectionery,
and very high standard of skilled
workmanship is called into use to pro.
duce original and tasty effects. An in
finite variety of tints and shades of
cloloring can be introduced, for the
colors are vegetable and harmless.
From the pulled caady all sorts of
shapes can be fashioned, and the re.
sultant resem blances to satin pin-cush-
ions, jockey caps and almost every
Thing else that the inventive genius OF
the fashioner can think Of are at once
"a tribute to the designer's art and the
compounder's taste
I'm making bonbons, caramels, etc,
the sugar and water must never be
stirred after the sugar has dissolved
The sauce pan must never be shaken
or even moved while the syrup is boil
ing Asscon as the sugar begins to
| hofl it is tried constantly in ice water.
When the syrun forms a little mass in
! the cold water it is said to have been
| boiled TO the crack and is removed
from the fire.
"The process of boiling is generally
divided by confectioners into the fol
lowing nine degrees; the smalFthread
the large thread, the little pearl, the
blow, the feather, the ball, ,gthe crack
land the caramel, all OF which are pro
duced by heat ranging from 230 Il
260 degrees. The ninth degree wa,
first noted bv Count Albufage Carame
of Nismes, France, from whom th.
caramel was accordingly named.
'The coloring OF the candy is effect
led in a variety Of ways. To cole
brown, melted chocolate or caramel il
added. A yellow tinge is given by tn,
addition Of a few drops OF tincture o
saffron, while caramel mixed with car
mine gives an orange yellow. Cochi
neal. carmine, saffron and Prussial
blue are said to be perfectly harmless
yet so strong in coloring matter tha
q bit the size OF gum drop will colo
5000 pounds OF candy.
"There is a chemistry OF confection
|ery-hour confections as we'll as cand
being included--w which has to receiv,
it's due attention from the manufacture
(er. In flour CONNECTIONS milk is used a
q moistener instead OF water.
| Next to milk, eggs are the mos
important moistening agents. Will
Iglycerine is also considerably used
When exposed to air glycerine in
creases In volume through absor ptiol
Iof moisture, and Used in small quanti
ties in cakes hasthe result OF retart
ing the natural process Of drying. keey
ling the cake fresh and moist muc