FLAVORS AND COLORS.
These form almost as important a part of the trade as the sugar itself, and it should be the chief object of every workman to try and excel in these two important features; if you do not use good flavors, it is a moral certainty you cannot produce good candies. Flavors for boiled sugars should be specially prepared, those bought at an ordinary chemist shop may do very well for flavoring custards and pastry, but are of no use for boiled sugars, in fact better use no essence at all, as they are so weak that, to give the drops &c., even a slight taste the quantity required reduces the degree to which the sugar has been boiled so much that it works like putty, and sticks to the machine while being pressed through; the drops when finished look dull, dragged and stick together when bottled; tons of drops are weekly spoiled by small makers using such flavors, while a little trouble and less expense would put them out of their misery, besides giving to the goods that clear bright dry appearance to be found in the drops of a respectable house.
It must be remembered that the flavor is the very life of the candy. Color may please the eye, but excellence in that alone is not all that is required. A buyer may be attracted by the eye, but he does not eat with it. Neither old or young would knowingly eat only colored sugar. A sweet taste may be satisfied with sugar alone.
It is the variety of pleasant flavors that is desired and it is the business of the confectioner to supply it. Flavors for sugar boiling should be as concentrated as it is possible for it to be. Several large houses who have confined their attention to the wants and requirements of the confectionery and mineral water trades have succeeded in producing fruit essences of quality, which is a pleasure to work with. Being very powerful, little is required to give the boil rich flavor, consequently it passes through the machine easily, forming a perfect drop on which the clear imprint of the engraving characteristic of the machine used. Essential oils used by confectioners are those having an agreeable aromatic flavor, and should be used in their original strength, without being adulterated or reduced. It is absolutely necessary that they should be pure and fresh, more particularly the oils of lemon and orange, as when not fresh and pure they partake of the flavor of turpentine, and are particularly unpleasant to the taste.
Small makers would do well to buy carefully from a good house not more than would be used up in two or three months, especially the two before mentioned. Some oils on the contrary, improve by keeping such as peppermint and lavender. All essences and oils are best kept well corked in a cool dark place.
These oils being powerful, popular and expensive, they are frequently adulterated. Cream of tartar and tartaric acid on account of the price is often increased, the former with different cheap powders, the latter usually with alum. Many people fail in the process through no fault of their own, but simply through their being supplied with inferior ingredients, it is therefore of importance, that colors and flavors should be purchased at some respectable house; get list of oils' extracts and essences from Fletcher Mnf'g. Co. who are large dealers in these goods.
The colors prepared, consisting of several very nice shades of yellow and red, also coffee brown, jetoline black, damson blue, and apple green; they are in paste, ready for use, being vegetable, they are guaranteed strictly wholesome, and may be used with confidence.