"
His two listeners stared incredulously.
Their guide led them across the room.
"So," said he, reverting once more to the kettles and the
thermometer, "our candy is not made by guesswork, you see. Sugar
costs too much to risk having such a large batch as a kettleful
spoiled. We boil it by the thermometer, and when it is at just the
right point we take it off and put it into these coolers, where it
thickens and is reduced to a workable temperature. That which is to
be used as filling is then shifted into these big cylindrical cans
that have inside them a series of revolving fingers and here the
candy is beaten until quite smooth; whatever flavoring or coloring
matter is needed is beaten into it."
As the machinery whirled the boys stood watching the beaters.
"Some of this beaten sugar will be colored pink, flavored with rose
or wintergreen, and used for the centers of chocolate; some will
have maple flavoring, some vanilla, some lemon. Nuts will be stirred
into some of the rest of it. There is an almost endless number of
ways in which it may be varied. Come over here and see them
preparing the centers and getting them ready to cover with
chocolate."
It was an interesting process.
Shallow wooden trays filled with dry corn-starch passed beneath a
machine which left in them rows of empty holes the size of the heart
of a chocolate cream. The trays then moved on until they stopped
just under a nozzle, which ran exactly the right amount of liquid
filling into each hole.
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