CHEMICAL GARDENS: See Gardens, Chemical.
CHERRY BALSAM: See Balsam.
CHERRY CORDIAL: See Wines and Liquors.
CHEWING GUMS
Manufacture.
Chicle gum is purified by boiling with water and separating the foreign matter. Flavorings, pepsin, sugar, etc., are worked in under pressure by suitable machinery. Formula:
| I.— | Gum chicle | 1 pound |
|---|---|---|
| Sugar | 2 pounds | |
| Glucose | 1 pound | |
| Caramel butter | 1 pound |
First mash and soften the gum at a gentle heat. Place the sugar and glucose in a small copper pan; add enough water to dissolve the sugar; set on a fire and cook to 244° F.; lift off the fire; add the caramel butter and lastly the gum; mix well into a smooth paste; roll out on a smooth marble, dusting with finely powdered sugar, run through sizing machine to the proper thickness, cut into strips, and again into thin slices.
| II.— | Chicle | 6 ounces |
|---|---|---|
| Paraffine | 2 ounces | |
| Balsam of Tolu | 2 drachms | |
| Balsam of Peru | 1 drachm | |
| Sugar | 20 ounces | |
| Glucose | 8 ounces | |
| Water | 6 ounces | |
| Flavoring, enough. |
Triturate the chicle and balsams in water, take out and add the paraffine, first heated. Boil the sugar, glucose, and water together to what is known to confectioners as “crack” heat, pour the syrup over the oil slab and turn into it the gum mixture, which will make it tough and plastic. Add any desired flavor.