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.