A New Industry.

Waimate Daily Advertiser, Issue 5, 25 June 1898, Page 4

A New Industry.

At the invitation of Mr A. Baker, we visited his sugar-boihng establishment, behindthe old Go-op store. The large store-room at the back has been thoroughly cleaned and furnished with all the accessoiies of the tiade : benches, moulds, furnace, boiling-pans, etc. As we arrived Mr Baker was engaged in making " cough jujubes." He poured the mixture in a "mould to set and then commenced a boiling of blackballs. For these brown and white sugar are used, both of the best procurable, A v«ry few minutes and the .mixture was boiling, a thermometer standing in it to register the heat reached. Before this was used, Mr Baker remaiked, a little was taken out from time to time with the hand. On our expressing a wish to see the opeiation, we were informed that we would when the liquid was hotter. Accordingly when at a heat of about 280 deg. the operator dipped his hand into cold water, plunged it into the bubbling mass and again clipping his hand into, the water exhibited a piece of the boiled sugar.. Although assuied the operation was perfectly safe we didn't try it, thinking that we would lather keep our fingers for wiiting about boiling sugar than allow them to make one of the ingredients of a tin of blackba'ls. The sugar was now thoroughly boiled, the peppermint essence added and the whole poured on an iron slab. As the edges became cool the black mass was rolled over and over, then a piece was taken from it and pulled on a hook till it became silver-grey. This was then drawn into strips and placed on top of the black and again the twisting and turning was gone through. Finally pieces were cut off and rushed through a

machine consisting of two rollers, each covered with indentations, one exactly iitiing over the other. Out of this the blackballs came in sheets connected by a thin film. A few minutes cooling and a shake in a sieve and the opeiation was complete. The next item vras the manufacture of " almond rock." The boiling was conducted in the same manner, the ingiedient* ot course being diffeient. When boiled, the liquid was pouied on an iron slab and while yet molten the almonds, thoroughly cleaned, weie placed on the top. When slightly cool it was scored with a sharp wheel, so that when set it could be easily broken into slabs. The next, and perhaps the most interesting opeiation, was, the manufacture of chocolate cieams. The cream consists of sugar and flavoming only, the manner of working making it white and thick. When melted it was run into moulds made by pressing wooden shapes into pure starch, finely powdered. These when set are taken out and the rough edges broken off, a rattle in a sieve and the little starch adhering is entirely removed. The chocolate in the meantime has been boiling, and the creams are taken a few at a timo in a wire strainer and dipped into it while it is hot. They are then lifted out one by one and placed on a sheet of paper and when sat aie ready for use. We also had a. look round the shop and saw many other different sweetmeats, all Waimate manufacture. All were equal to imported goods, and it is to bo hoped tLat this addition to Waimate's industries will be patronised as it deserves.