"He must be about our age," returned Bob. "I wonder what they pay
him."
"I'd lots rather have had a man take us round," said Van softly. "Do
you suppose this fellow knows anything?"
All the way up in the elevator the two visitors watched the white-suited
boy curiously and when they alighted in the large, sun-flooded room
at the top of the factory they were still speculating as to his age
and how much he earned, and marveling that so young a representative
should have been selected to explain to them the candy industry.
The room they entered was high and airy and at the further end of
it, moving amid steam that rose from a score of copper kettles, a
great many men in spotless white were hurrying about.
"It is here that we start our candy making," said the boy who was
showing Bob about. "Into those copper kettles we put our mixture of
confectioners' sugar--confectioners' A, we call it--and corn syrup;
this combination forms the basis of almost every variety of candy
made. The kettles, as you will see, are heated by gas, which gives
a steady flame, and at the side of each one we have a thermometer by
which we can tell the exact temperature of the mixture. There is
also a glass disc set in the side of every kettle to enable us to
watch the boiling. The sugar and corn syrup are melted together and
cooked at the temperature which after repeated experiments has
proved the most successful for our purpose--one that will neither
burn nor stick, or make the cooled fondant too thin to keep its
shape.
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