786 THE POPULAR SCIENCE MONTHLY. 



a little carbonate of soda ; if this candy is poured into trays without 

 working, it forms a fine, plain taffy. Nearly all cough-candies are 

 made of boiled brown sugar, flavored or medicated with anise, cam- 

 phor, cayenne pepper, and peppermint, in varying proportions. The 

 medicated lozenges, known under the name of troches, pastilles, anc* 

 pulmonic wafers, contain substances possessing demulcent, sedative, 

 tonic, and often slightly astringent properties. Most bronchial troches 

 are composed of extract of liquorice, sugar, gum arabic, powdered cu- 

 bebs, and extract of conium. 



The delicious cream bonbons, of which the most popular variety is 

 the chocolate cream, form a group by themselves. The materials used 

 are the best loaf or crushed sugar, water, with a little acetic acid or 

 cream of tartar, the whole boiled to the thread degree. The creaming 

 of the mixture, so that it melts in the mouth, is produced by rubbing 

 it back and forth on the marble slab or against the sides of the kettle 

 with a wooden spatula or spoon. Sugar in this state is c^We^ fondant 

 by confectioners. Owing to the peculiar granular texture of the 

 creamed sugar, it can not be cast in ordinary molds without break- 

 ing ; hence the use of flnely- powdered starch for molds. Plaster 

 models of the shape desired are fastened at regular distances from 

 each other on a flat slab, and when pressed into a tray of the starch- 

 flour produce cavities into w hich the creamed sugar is then run. The 

 starch easily separates from the bonbons when they are cool, just as 

 the earth mold falls away from the finished ii'on casting. The candies 

 are also generally shaken in a sieve to remove the starch-particles that 

 may still adhere. If it is wished to crystallize them, they are sub- 

 merged for ten or twelve hours in properly boiled sugar, with a small 

 portion of alcohol added ; when removed they will be covered with 

 sparkling crystals. The chocolate on the outside of chocolate creams 

 is applied by simply rolling the cream-balls in thick fluid chocolate. 

 The chocolate is prepared by grinding it on a hot plate or bed, the 

 heat of which melts the oil in the substance and keeps it in a fluid 

 condition. 



Children are often mystified by brandy and wine gum-drops antl 

 other liqueur drops. The mystery is easily penetrated. The boiled 

 sugar is simply mixed with the brandy or flavored water, and the 

 whole poured into starch molds. As the sirup cools on the top and 

 the sides, the sugar crystallizes around the liquor, leaving it safely 

 prisoned within. So, in the case of pure gum-drops not containing 

 liquor, the evaporation of water from the surface of the gum arabic 

 forms a hard crust, which prevents the further evaporation of the in- 

 terior liquid, for a long time at least. The delicate little aromatic 

 disks known as white lozenges are also made of gum arabic, which is 

 mixed with dry, j)owdery icing-sugar, the mass then flavored, rolled 

 flat with a wooden roller, and cut into shape with a tin cutter. In this 

 case the sugar is not even heated or mixed with water at all. Sugar- 



