El Paso herald. (El Paso, Tex.) 1901-1931, 1917-03-17

chemistry has recently started series
, of experiments, the eventual outcome
/ of which will be a popular bulletin,
or candy book. telling how anybody
may turn out candies of all sorts,
! even of the kinds ordinarily most ex-
I pensive, in the kitchen. and of a
quality quite equal to any that can
be purchased
The fact is that there is no branch
of cookery so little understood by the
! people at large as that of candy cook
cry. The candies they make are nearly
always poor stuff, in no way compar-
able to what may be purchased even
at the cheapest candy shops. What
the government wishes to teach is how
first class candies can be made at
home. Al 4 surprisingly small cost, out
of absolutely wholesome materials
Most of the best commercial candy
contains much glucose The latter
costs cents a pound whereas cane
sugar costs cents. For this reason
a much larger percentage OF glucose
is found in cheap candles than IN eN-
pensive candies AS already stated. It
is harmless and in fine bonbons II IS
employed mainly because il prevents
equalization and not to save cost.
Glucose Only Slightly Sweet.
Glucose is only slightly sweet For
candy-making at home il is better TO
use ''invert sugar" which is easily OBJ
tanned by boiling ordinary graduated
sugar with little lemon juice or with
a small amount of cream of tartar. As
a result, one obtains syrup which
does not tend TO crystalize- 1t serves.
therefore, the same purpose as glucose
in commercial candy factory, while
adequately sweet
Now. il is worth while in this con-
nection to know something of the
scientific theory back of candy-mak-
ing When Alexander the Great in
vaded India and conquered that eoun-
try. he found in cultivation there the
plant which We know as sugar cane
lie brought il back to Greece with him.
and il was planted and grown on
islands in the Aegean Sea for many
centuries before il became generally
known in the world.
In the Bible no mention will be found
of sugar. Honey was the only known
source Of sweets in Scripturai, times.
And as late as $50 years ago sugar.
of which the cane was the only source,
was so scarce that a lump of II was
regarded as q rare and luxurious con-
lection II was brought occasional
" by travellers TO Europe from the near
East and from the West Indies
Sugar New Thing In World.
We do not realize how new a thing
sugar is to civilization. or how people
managed to get along without it as
they did up TO within very recent
times. And yet the substance known
as cane sugar is Obtainable from
more than 100 different kinds of
plants. including the turnip. the car
rot. the radish, the white potato, and
the date. 1t is even contained in quite
considerable quantity in rose-buds-
The chemist calls cane sugar
-sucrose." Ordinary granulated sugar
Is a very pure form of il. When
boiled with a small quantity OF any
acid. such as lemon juice. il splits into
two distinct dextrOSe"
and "IevulOse The levulose is so
hard to crystalize that in the form of
dry crystals il is worth S13 a pound.
But these are chemical details in
which the home candy-maker has little
interest The important point is that
graduated sugar treated in the way
above described is converted into a
syrup which is readily utilizable for
making all sorts of candies. If IL be
asked how, the answer is that all OF
the requisite recipes will be given in