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Candy U S

candies and colors

CANDY. U. S. "Standard" Candy is defined as a product prepared from a saccharine substance or substances, with or without the addition of harmless coloring, flavoring or filling materials, containing no terra alba, barytes, talc, chrome yellow or other mineral substances or poisonous colors or flavors or other injurious ingredients.

A candy department, if properly managed, is generally a source of good profit, and advertising, for the grocer. To handle it to advantage, however, proper facilities— in the form of glass show-cases, etc.—are absolutely necessary. A messy looking, fly attracting candy-counter is worse than none at all.

It is usually profitable to stock three distinct lines—(1) "Penny" goods for chil dren, (2) moderate price candies for the average customer, and (3) "fancy" candies.

All kinds should be handled in small lots so as to ensure a speedy turnover and. consequently, fresh goods at all times. They should be kept from exposure to heat

or dampness. If the demand warrants a large stock, as much as possible of it should be kept in a special cooling room or cabinet of moderate temperature.

A good supply of pretty boxes, lace paper, wax paper, candy tongs, etc., is a great stimulant to custom. A box of candy fixed up with all such little fancy extras appeals with special force to the feminine appetite—and pocketbook.

The materials principally used in the manufacture of candy are sugar, chocolate, cocoanut, nuts, raisins, corn syrup, fruit pulps, cherries, gum arabic, cooking starch, molasses and licorice. Any desired tint can now be obtained by vegetable colors or harmless coal-tar dyes (see CoLoRs).

Candies may be classified according to their nature or method of manufacture as follows :