Automatic Age

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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