cedure. The saccharine substances are usually dissolved in water and brought to the proper consistency by heating. The colors and flavors are added during such part of the process as is most favorable to their incorporation and retention. The mass, when of the proper consistence, is molded into the various forms in which candies are found in commerce and in many cases polished in revolving drums of copper or other polishing device. It would be useless to undertake, even if they were known, to describe the manifold methods employed to secure the fancy and high-class confections which are found upon the market.
Crystallized Fruits and Flowers.—When fruits and flowers are treated with sugar sirup which is subsequently allowed to crystallize there are produced what is known as candied or crystallized flowers or fruit. These substances in this case become confections and should be judged by the same standards as the straight candy.
Food Value of Candy.—The food value of confectionery or candy is not as a rule considered, since it is eaten more for its flavor and general palatability and attractiveness than for its nutritive properties. Nevertheless, the food value of candy is often very high and is measured chiefly by the sugars it contains.
Adulteration of Confections.—The question of adulteration of confectionery is one which is somewhat difficult to discuss, since in the definition of confectionery and candies the incorporation of added harmless colors and flavors is regarded as a legitimate process. It is evident that because a confection is colored or flavored there is no reason for the statement that it is adulterated. Confections not being a natural product their coloring and flavoring cannot be regarded as deceptive since neither process can be used in any sense to deceive the purchaser. It follows, therefore, that any kind of a harmless coloring or flavoring material will be a legitimate addition to confectionery. The question, however, of what is harmful or harmless is one difficult to decide. The manufacturer of coloring and flavoring materials and the manufacturer of confectionery are always quite ready to certify that the colors and flavors used are harmless to health. On the other hand the physiological chemist, who stands apart from the commercial point of view, may be led with difficulty to adopt the same conclusions. It is evident there are some colors, especially those of a vegetable character, which must be regarded as harmless. Nearly all vegetables contain natural coloring materials, either chlorophyll or derivatives therefrom, which are, without doubt, quite harmless. The addition of coloring matter of a vegetable character to confectionery is not regarded as in any way a harmful or deleterious ingredient to the product. The same may be said of animal coloring matter, since there are also natural constituents of animal substances used such as cochineal, which, as is well known, is derived from an insect, and hence the addition of such a substance
