Making Candy, etc.
Glucose or grape sugar now enters largely into the manufacture of many kinds of confectionery, and harmless vegetable colors are used. Manipulation breaks up the crystals of sugar and thereby renders it whiter, and the difference in the price of candies is now largely due to the amount of manipulation it receives. Few have an idea of the vast quantities of confectionery manufactured. It amounts to many hundred tons daily; much of it is made almost entirely by machinery, and the business is divided. For instance, one firm makes only lozenges, another gum drops, caramels or licorice, marshmellow, etc. Jobbers supply retailers.
If synthetic or chemically prepared flavoring extracts are used, they are such only as are guaranteed harmless.
French imported “Bon Bons” are still superior to the domestic, and so are their candied violets; but rose leaves iced here are equal to the imported. Licorice candies are having an increased demand yearly. Cocoanut candy contains usually a large admixture of the harmless cerealine. Space will not permit more than a reference to the great variety of confections in market. Among them are stick and lump candies in scallops and patties, with mottoes, etc., assorted and in various colors; mixed candies in various forms and flavors, gum drops, lozenges, white, red and assorted; rock candies, etc.