New Patterns.
The best process in the world for making moulded Bon-bons or French
Creams and grained work, is by using Patent Rubber Candy Moulds. They
will entirely supplant the use of starch as a mould for manufacturing
such candies for the following reasons.
I.--Not alone can all the patterns at present made in starch be
reproduced in these moulds but also a large variety of others with a
perfection not before known, and which it would be impossible to use
in starch.
II.--A much superior quality of goods is produced, in as much as the
candies show as perfect a pattern as the moulds themselves.
III.--A saving at least 33 per cent is accomplished in labor.
IV.--No starch boards or starch is required, consequently the filling,
printing, sifting and blowing off are dispensed with--six items of
expense.
V.--The moulds specially facilitate the making of cream walnuts, cream
almonds and cream jellies and other combinations, because the nuts,
etc., can be pressed on the candy as soon as it has been poured into
the moulds. This cannot be done with starch moulds, as any pressure on
those will destroy the pattern.
VI.--Casting into starch moulds requires considerable experience and
skill in order to do work well, while any workman can turn out the
most perfect work with the rubber moulds, without any previous
experience in such work.
VII.--A saving of room is effected, as a starch room is not required
and the capacity of the rubber moulds is so much greater than starch
boards of equal size that a comparatively less number of moulds are
required to produce an equal quantity of goods.
VIII.--No starch being used, the shop will remain much cleaner.
These moulds are made of Pure Para Rubber and will, with proper usage
last from twelve to fifteen years, judging from those which have been
in use for the past four years.
An objection which naturally suggests itself to a person who has never
tried these moulds, is that the candies might possibly have some taste
of the rubber. This is not the case, however.