T
76
A
he
u t o m a t ic
I SELL ’EM HOT
is light in weight
and convenient to
handle,
yet
very
gp i f j|
jg g lL
T R A C T IV E .
Ma
chine is substanti
ally designed and
spun from
heavy
an electric heating
element which pro
vides just the right
amount of heat to
keep nuts
warm,
crisp and toasty and
they remain
this
way until the current is turned off.
Sanitary outlet eliminates the un
sanitary feature common to most
vending machines.
968 F t. W a y n e Ave.
Indianapolis,________ ________ Indiana
Hotel Breslin
Fireproof
Broadway
at
29th
Street
Y ork
One block
from
Fifth Avenue. Three
blocks from Penn.
Station.
S u b w a j
connects with Grand
C e n tra.1 Terminal.
Convenient to Stores.
Theatres
and
all
steamship piers.
RATES
PER
PAY
Singlo rooms with running water____$2.00 and $3.00
Single rooms with bath or shower------ 3.00 and 4.00
Double, rooms with running water____4.00 and 5.00
Double rooms with bath or
shower __________ ,___________ 5.00, 6.00 and 7.00
Parlor, Bedroom and Bath__________ 10.00 to 12.00
Booklet and Map of New York Upon Request.
For Reservations, Wire at Our Expense.
PAUL
.
A.
M cG O L R IC K
D A V ID
Managing Director
© International Arcade Museum
F.
CULLEN
Manager
ge
storage is set apart for safe keeping
of the flavoring extracts in a gum
factory because of their high value.
In the larger plants the stock of
flavoring extracts frequently amount
to several hundred thousands of dol
lars.
Medicaments
Naturally the medicaments used in
chewing gum are very few. The list
includes pepsin, listerine, licorice and
possibly some others.
The amount
of medication possible in a stick of
chewing gum is too limited to be
practical.
Chewing Gum Formulas
Typical Formula
Chicle ____________________________
14
Chicle substitute ________________
14
Carmel p a s t e ____________________
1
Glucose __________________________
14
Powdered sugar, X X X X ________
57
100
Electric & Nlftj. Go.
N ew
A
Flavoring extract as required.
Chicle Gum Formula
Gum chicle, SVz pounds; paraffine
wax, 1 pound; balsam tolu, 2 ounces;
sugar, 12 pounds, water, 3 pints; fla
voring.
By the aid of heat, dissolve the
sugar in the water and boil to the
“ crack” degree, so called by confec
tioners; pour the resultant
syrup
upon an oiled slab; add the chicle,
paraffine wax and balsam tolu, all
melted together, and mix thoroughly.
This manipulation produces a tough
plastic mass which after addition o f
the flavoring may be cut into the de
sired form.
Paraffine Gum Formula
Paraffine is dissolved at a gentle
heatwith a small amount of sweet oil
and glycerine, the amount of each
depending upon the season, less be
ing required in warm than in cold
weather.
The gum
(Peruvian bal
sam, liquid amber or whatever gum
desired) is then added and stirred in
until the mass becomes homogeneous.
Next, add white powdered sugar, stir
in, and finally add the flavoring de
sired. The mass is then poured on a
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