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Show I UNCLE SAM 6. TEACH if CANDY KAKIMG si HHl I1? 'Ik. tlHIHfflHKlrlrflfiT JL vMkwSBCMI 1: RH JShssemI fesi -m " vlBHPSik !m I ; Boiling: the Syrup, Preparatory to 9 1 Making Candy H fCoPrrisbt. 1012, br (be New YorU Herald Co. All M E rlcbu reeirved ) jfl J IB -CE SAM Is preparing .a cook S. H I book (0 teach housewives nut E; M I blushing maidens how to mnkc H3 the most delicious pure candies fli by the most scientific, modern Hf method. The book, which will 'fln contain recipes for about every variety of B candy kuown to-dny, with some new vnrie- mm tics uot yet frfsted, will be ready late in tm the summer, and the Bureau of Chemistry H of the Department of Agriculture is raean- jHjf while engaged in testing the recipes and iHj conducting a candy factory of its own. S ' On the top floor of the Bureau of Ohcm- H ' Jstry building in Washington now may bo H i found several rooms given over to tho gov- "H t ernment's now industry, with shelves filled H with jnrs of the familiar sticks banded V I with red and yellow, while delicious cara- S I meld and countless other varieties are set 9tf aside after passing the, prescribed tests. aY ff Supervising the work Is Dr. C. S. Ilud- Ron, in charge of the government's candy tli making department as it fcj now estab- fl lished. Busily engaged can be seen ex- pert candy makers boiling the syrup or : E pulling tho taffy, while samples of the H finished or experimental article arc being Ml tasted in an adjoining room. In the case ( ; of ench finished nrlicle Dr. Hudson knows If not ony Just 10W lt was mae Dut tnc Hi underlying scientific and chemical prin- ;! : ciples which have made the candy cither Hj . toft or hard, sugary or plastic. He kuo ?s H (ho effect which a little more or less of Hi ' any of the ingredients would have pro- iwE duccd, and, furthermore, knows why this 'III effect would have been different. All ',IS scientific data, Dr. Hudson be- ,H licves, will be very welcome throughout HI ; tho country. It is realized that there ,HT ! nre thousands who can make good candy, til 'DUt tho.govcrnmcnt's experts believe that HI not one person in any thousand knows HI why the candy is good instead of Inferior HI ' or what the scientific principles are that Hi have goerned its making. HI In about every case candy making is H r haphazard adventure, the final result H remaining in doubt until the last moment. H , This element of doubt will be entirely done I away with when the government's recipes Hfc nro given out. It will no longer be a I J (jucstion of knack or good fortune, but (merely a matter of closely following scientific scien-tific directions. Rendering Sugar Cane. k One of the problems now being given H close attention in connection with the H ; candy experiments pertains to tho best H ' l method of Boftcning and rendering sufii- H ; cicntly plastic the hard, dry cane sugar H that goes to make up nearly cvtry variety H ' of candy. H; Everybody knows the disappointment H at a taffy pull when the taffy sugars while H It Is being pulled. Likewise it is very I r diinppointius to hac the taffy turn out I 1 so soft and sticky that It can hardly bo M ' pried apart. In the Grst case the direct H ' sugar had too littlu invert sugar to hold H it together, and in tho second case there H was too much. H r, In the old clays syrup was used to invert H the direct sugar, and it served fairly well, H ; although no ono apparently, knew how H much should be used'to procure a dcBired H : effect. Later on lemon juice -was used H for the sam.t- punosojn varying quantities H and later still cream of tartar. . H Candy manufacturers often u&u cream of 'H : I tartar in their products and have obtained H ' , good results so far as producing a soft H ; oou-sugary article Is concerned, but the H Bureau of Chemistry intends to make ubc 'H of an entirely new procens for giving its H candy the proper degree of softness or 'H . sugary composition., H In connection with the candy makers H who provide the taffy-on-a-etick and pcnu M , varieties now much feared in mauy hou&c- 'H holds, olliclals in the Bureau of Chemistry I say that about ninety-nine and ninety-nine ninety-nine one-hundrodths of these fears aro groundless. Tho cndy makers use terra Qfi alba or shellac or 'beeswax, often in such ,H large quantities thai their product is of .H little value, and comalns little sugar, but H . St is neither dangerous nor injurious, ac- ;H "' cording, to ofbcLils in Washington. iH I Therefore, Dr. Hudson explained, moth- jM era need1 have no more grave fears uA' their .jH youngsters who pick up penny candy from ,IH the stores. Terra alba, ho explained, .1H would do a child no more harm than if he j ate a small quantity of harmless clay. Ax JJH for the aaccharine or glucose in manu- , faclured candies, these nre ticklish points M so far as their injurious or non-Injurious M .properties are concerned, and officials do M 'not wiah to reopen this controversy. In- , HMJMSffiESSgf Pulling W3EBf&fetfMI the Tarry Production by Department of Agriculture's C-andy Making deed Dr. Wiley is no lqnger at Ihc de-jpartment de-jpartment to champion his cause and tb-Bureau tb-Bureau of Chemistry's' Candy Department is indebted to Dr. Wiley for having started Us existence. Dr. Wiley had long cherished the Idoa of getting at the bottom of candy mnViu from a chemical and scientific viewpmut, and it was the development of this idea that brought the government's candy .factory .fac-tory into existence. " Dr. Hudson's Candy Recipe. Properly to appreciate the -value of the forthcoming candy recipes it Is necessary to spend a few minutes with Dr. Hudson in his laboratory. A few minutes of practical prac-tical demonstration convinces the ..visitor of tho thoroughness of the government's methods. . "Now here we have some fudge, "Dr. Hudson explains, "setting before him jars of fudge which would make the hostess of many a fudge party envious, "Tho first sample contnins five per cent Invert sugar, which makes a sugary article which appeals ap-peals to some people's taste more than the softer varieties." The five per cent fudge indeed crumbles in one's mouth before it can be swallowed. "Our next sample is ten per cent invert sugar," he continues; "it i, as you per- 'ccive, a little softer and might stilt some persons butter than tho five per cent article. A fifteen per cent fudge is softer still,, but not too sof t, as you sco. Xot until wo get beyond twenty-five per cent invert-sugar do we find the articlo setting too soft. This shows that from 0 , to 23 per cent imcrt sugar is the .proper proportion, according to one's desire de-sire nud 'labte." Dr. Ilud&on turned to the shelves where delicious slicks of candy reposed in jnrs. "Which do you desire, soft, hard, medium, crisp, sticky?" Depending on the answer, a sample is selected according to chemical 'formula and ii hits the mnrk every time. To the left of these jars arc some of the most choice varieties of mint drops set aside like old wines to improe with age. These are sugared candies with sufficient iucrt sugar to make them as hard as little pebbles, but which have been subjected to treatment which has engendered the process proc-ess of crystallization, Oneo begun this process continues slowly but surely day by dny, until at the end of a sufficient length of time the mint drops arc like little particles of powdered sugar hold together as if by magic and liaving a delicious flavor. |