See also:

• CONFECTIONERY (from Lat. confectio, conficere, compound)

CONFECTIONERY (from See also:

• LAT

Lat. confectio, conficere, See also:

• COMPOUND
• COMPOUND (from Lat. componere, to combine or put together)

compound)  , a See also:

• TERM

term of rather vague application, embracing all See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food preparations of the nature of sweetmeats, pastry, &c., which have See also:

• SUGAR

sugar (q.v.) for their basis or See also:

• PRINCIPAL

principal ingredient . In this way the See also:

• INDUSTRY (Lat. industria, from indu-, a form of the pre, position in, and either stare, to stand, or struere, to pile up)

industry may be said to include the preservation of fruits by means of sugar, the manufacture of jams and jellies, the See also:

• ART

art of preparing See also:

• FRUIT (through the French from the Lat. fructus; frui, to enjoy)

fruit-syrups and pastes, ices, and sweetened beverages, in addition to the various manufactures in which sugar is the more prominent and principal ingredient . In former days the making of sweetmeats was See also:

• PART

part of a druggist's business, but in the earlier See also:

• HALF

half of the 19th See also:

• CENTURY (from Lat. centuria, a division of a hundred men)

century it See also:

• DEVELOPED

developed into a See also:

• SEPARATE

separate industry in See also:

• ENGLAND
• ENGLAND, THE CHURCH OF

England, and the See also:

• INTERNATIONAL, THE

International See also:

• EXHIBITION

Exhibition of 1851 resulted in its spreading to other countries . At the See also:

• PRESENT

present See also:

• DAY (O. Eng. dreg, Ger. Tag; according to the New English Dictionary, " in no way related to the Lat. dies")
• DAY, JOHN (1574-1640?)
• DAY, THOMAS (1748-1789)

day See also:

• FRANCE
• FRANCE, ANATOLE (1844– )

France and See also:

• GERMANY
• GERMANY (Ger. Deutschland)

Germany are prominent in all sorts of See also:

• CONFECTIONERY (from Lat. confectio, conficere, compound)

confectionery and bon-bons; and the "candy" industry in See also:

• AMERICA

America has developed enormously . The simplest See also:

• FORM (Lat. forma)

form in which sugar is prepared as a sweet for eating is that of lozenges, which consist of finely ground sugar mixed with dissolved See also:

• GUM (Fr. gomme, Lat. gommi, Gr. Kµµ1, possibly a Coptic word; distinguish " gum," the fleshy covering of the base of a tooth, in O. Eng. gbma, palate, cf. Ger. Gaumen, roof of the mouth; the ultimate origin is probably the root gha, to open wide, seen in

gum to form a stiff dough . This is rolled into sheets of the desired thickness from which the lozenges are stamped out by appropriate cutters and then allowed to dry and harden in a heated apartment . They are coloured and flavoured with a See also:

• GREAT

great variety of ingredients, which are added in suitable proportions with the dissolved gum . Many kinds of medicated lozenges are also in extensive use, the medicinal ingredients being similarly incorporated with the gum . Hard sweetmeats, comfits or dragees, constitute another important variety of confectionery . To make these a core or centre of some See also:

• KIND (O. E. ge-cynde, from the same root as is seen in " kin," supra)

kind is taken, consisting of a small See also:

• LOZENGE (from the Fr. losenge, or losange; the word also appears in Span. losanje, and Ital. losanga; perhaps derived from a word meaning a stone slab laid on a grave, which appears in forms such as Provencal lousa, Span. losa, the ultimate origin of whic

lozenge, or of some See also:

• SEED (from the root seen in Lat. serere, to sow)

seed or fruit, such as an See also:

• ALMOND (from the O. Fr. almande or alemande, late Lat. amandola, derived through a form amingdola from the Gr. l uybian, an almond; the al- for a- is probably due to a confusion with the Arabic article al, the word having first dropped the a- as in the It

almond, See also:

• CORIANDER

coriander, See also:

• CARAWAY

caraway, pistachio, &c., and successive layers of sugar are deposited around it till the desired See also:

• SIZE

size is attained . The cores are placed in large See also:

• COPPER (symbol Cu, atomic weight 63.1, H=1, or 63.6, O = 16)

copper pans or vessels which are heated by a See also:

• STEAM
• STEAM (0. Eng. steam, vapour, smoke, cf. Du. steam; the origin is unknown)

steam coil or jacket, or by hot See also:

• AIR (from an Indo-European root meaning " breathe," " blow ")
• AIR, or ASBEN

air, and which are geared to rotate at an inclined See also:

• ANGLE (from the Lat. angulus, a corner, a diminutive, of which the primitive form, angus, does not occur in Latin; cognate are the Lat. angere, to compress into a bend or to strangle, and the Gr. ayKOS, a bend; both connected with the Aryan root ank-, to

angle so that their contents are kept constantly in See also:

• MOTION (Lat. motio, from movere, to move)
• MOTION, LAWS OF

motion, tumbling over each other . From See also:

• TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
• TIME, MEASUREMENT OF
• TIME, STANDARD

time to time sugar See also:

• SYRUP (0. Fr. ysserop, mod. sirop, Span. xarope, for axarope, Arab. al, the, and sharab, drink; cf. Sherbet " and " Shrub ")

syrup is added as they appear to get dry, and after receiving a certain coating they are removed to dry and harden .

After a sufficient number of alternate coatings in the See also:

• PAN (" pasturer ")
• PAN (common in various forms to many Teutonic languages, cf. Ger. Pfanne; it is generally taken to be an early adaptation in a shortened form of Lat. patina, shallow bowl or dish, from patere, to lie open)

pan and dryings, the comfits are finished with a coating of thin syrup, which may be coloured if desired . Another extensive class of confectionery is made with sugar boiled at different temperatures, the various degrees of See also:

• HEATING

heating being known as See also:

• THREAD (0. Eng. praed, literally, that which is twisted, prawan, to twist, to throw, cf. " throwster," a silk-winder, Ger. drehen, to twist, turn, Du. draad, Ger. Draht, thread, wire)

thread, See also:

• BLOW, JOHN (1648-1708)

blow or See also:

• FEATHER (0. Eng. (ether, Ger. Feder, from an Indo-European root seen also in Gr. lrrepov, and aEreo-Oat, to fly)

feather, See also:

• BALL (in Mid. Eng. bal; the word is probably cognate with " bale," Teutonic in origin, cf. also Lat. falls, and Gr. 7raXXa)
• BALL, JOHN (1585-1640)
• BALL, JOHN (1818-1889)
• BALL, JOHN (d. 1381)
• BALL, SIR ALEXANDER JOHN, BART
• BALL, THOMAS (1819- )

ball, crack, caramel, &c . In some cases a little cream of See also:

• TARTAR

tartar, or See also:

• GLUCOSE (from Gr. - twais, sweet)

glucose to the extent of 30% or even more, is used with the sugar . By treatment of this kind the sugar is obtained in a wide range of consistencies, from soft and creamy, as in fondants, to clear and hard, as in See also:

• BARLEY (Hordeum sativum)

barley sugar . By vigorous and continued See also:

• DRAWING

drawing out or " pulling " of boiled sugar while it is in a plastic See also:

• CONDITION (Lat. condicio, from condicere, to agree upon, arrange; not connected with conditio, from condere, conditum, to put together)

condition, the molecular structure of the material is changed, and from being glassy and transparent it becomes opaque, porous and granular in See also:

• APPEARANCE (from Lat. apparere, to appear)

appearance . In this way the preparation known as See also:

• ROCK
• ROCK (O.Fr. rake, Sp. rota, Ital. rocca; possibly from a Lat. form rupica, from rupes, rock)
• ROCK, DANIEL (1799–187t)

rock is manufactured . For See also:

• LIQUEURS

liqueurs, a flavoured syrup is dropped into moulds impressed in dry See also:

• STARCH

starch, when a crust of sugar forms on the outside, the interior remaining liquid . The thickness of this crust is then increased by immersing it in syrup from which more sugar-crystals are deposited upon it, and the sweets may be finished in the comfit-pan already mentioned . Sugar-candy is prepared from solutions of either See also:

• BROWN
• BROWN, CHARLES BROCKDEN (1771-181o)
• BROWN, FORD MADOX (1821-1893)
• BROWN, FRANCIS (1849- )
• BROWN, GEORGE (1818-188o)
• BROWN, HENRY KIRKE (1814-1886)
• BROWN, JACOB (1775–1828)
• BROWN, JOHN (1715–1766)
• BROWN, JOHN (1722-1787)
• BROWN, JOHN (1735–1788)
• BROWN, JOHN (1784–1858)
• BROWN, JOHN (1800-1859)
• BROWN, JOHN (1810—1882)
• BROWN, JOHN GEORGE (1831— )
• BROWN, ROBERT (1773-1858)
• BROWN, SAMUEL MORISON (1817—1856)
• BROWN, SIR GEORGE (1790-1865)
• BROWN, SIR JOHN (1816-1896)
• BROWN, SIR WILLIAM, BART
• BROWN, THOMAS (1663-1704)
• BROWN, THOMAS (1778-1820)
• BROWN, THOMAS EDWARD (1830-1897)
• BROWN, WILLIAM LAURENCE (1755–1830)

brown or refined sugar, to the latter of which See also:

• COCHINEAL

cochineal or other colouring ingredient is frequently added . The solutions, when boiled to a proper degree, are poured into moulds across which pieces of See also:

• STRING

string are stretched at sufficient intervals . Kept in a chamber heated from 9o° to See also:

• LOO (formerly called " Lanterloo," Fr. lanturlu, the refrain of a popular 17th-century song)

loo° F., the sugar gradually crystallizes on the strings and the sides of the See also:

• MOULD

mould, and when sufficient has been deposited the remaining liquor is drained off, and the crystals are removed and dried by See also:

• HEAT (0. E. haktu, which like " hot," Old Eng. hat, is from the Teutonic type haita, hit, to be hot; cf. Ger. hitze, heiss; Dutch, hitte, heet, &c.)

heat . Machinery, often of, elaborate See also:

• CHARACTER (Gr. xapareri7p, from xap&crew, to scratch)

character, is now extensively employed in almost all branches ,of the confectionery See also:

• TRADE (O. Eng. trod, footstep, from tredan, to tread; in M. Eng. the forms teed, trod and trade appear, the last in the sense of a beaten track)
• TRADE, BOARD OF

trade .

For See also:

• CHOCOLATE

chocolate see that See also:

• ARTICLE (from Lat. articulus, a joint)

article, also See also:

• COCOA

COCOA .