LIBRARY OF CONGRESS. 
 
 Chap.____ij€opyright No. 
 
 Shelf„.,L2. 5" 
 
 UNITED STATES OF AMERICA. 
 
C\ 
 
 ■ ■ - 
 
 -.-"% 
 
 ■ILLUSTRATIONS- BY: CWREED- 
 
 ■■," 
 
 •t^LETONES-BYOJ-PETERSS^ON • 
 PRINTING -BY- WALKER, YoUNG ^O 
 
HERE ALL I 
 
 WEET 
 
 " A perpetual feast of nectar'd sweets. 
 Where no crude surfeit reigns." 
 
 Milton. 
 
 C^ 
 
 1 
 
 BY 
 
 JOHN P. LYONS. 
 
 /IAR 2 1895 
 
 vx,HUIc* 
 
 COPYRIGHT, 1895, 
 
 THE WALTER M. LOWNEY COMPANY. 
 
 
V 
 
in 
 
 Lowney Building. —World's Columbian Exposition. 
 
A BIT OF REMINISCENCE. 
 
 IFTY-SIX millions ! " exclaimed my friend. " Do you mean t 
 say that the World's Fair cost fifty-six millions ? What a terrible 
 \ waste ! " 
 
 "Waste!" I retorted, not without a touch of pique; "most 
 decidedly not ! " 
 
 "Well, what good did it do?" 
 
 " Good ? It did seventy million people good ; it made them 
 better men and women, with broader minds, wider information, 
 more general culture. It taught them history, science, art, humanity. 
 It taught them to know others ; it taught them to know themselves. 
 
 " Now just let me emphasize this last point. Let me take my own 
 case. I am a Boston man; I was born in Boston, and I have always lived in 
 Boston " — 
 
 Here my friend hurriedly examined his watch, and excused himself, on 
 the ground of an urgent engagement ; evidently thinking that when a Boston 
 man gets on the subject of his native city, retreat is the only safe course. 
 But his fears were groundless. I was merely going to say, that notwithstand- 
 ing my intimate familiarity with my native town, I learned a great many new 
 things about it during my week at Chicago, and that I saw exhibits from my 
 own Boston that interested me quite as much as anything from Kamschatka 
 or the Tropic of Capricorn. 
 To illustrate : 
 
 Do you remember that wonderful white temple with the dome that 
 stood in the Court of Honor near Music Hall, and just back of the 
 Peristyle ? Now, that interested me exceedingly — for four 
 very cogent reasons. First, because it was so beautiful 
 second, because it was such an excellent idealization of 
 the old Roman temple of the goddess Vesta ; third, be- 
 cause I learned from one of the World's Fair officials 
 that this was the only building on the grounds designed 
 and erected by the World's Fair management as a part 
 of the general architectural plan, which had been secured 
 
 4 
 
Lower Floor, Lowney Building. 
 
by a private firm for their sole occupancy ; and lastly 
 
 and chiefly, because the enterprising people who 
 
 had achieved this unique distinction were from 
 
 Boston — the big chocolate-bonbon makers, The 
 
 r ALTER M. LOWNEY COMPANY. 
 
 .Therefore I did the temple thoroughly. 
 
 There were, to be sure, a number of buildings in Jackson Park which 
 had the advantage of the Lowney Temple in size ; but there was none more 
 artistic, more architecturally perfect, or more beautiful ; and notwithstanding 
 its big and towering neighbors, its sixty feet or so of height, and its fifty odd 
 feet of diameter, with the encircling row of lofty columns, gave it an air of 
 quiet dignity that was most attractive. Nor was it at all inappropriate that 
 the temple of the Vestal goddess, the preserver of domestic happiness, should 
 be converted into a home for the Lowney chocolates — those unfailing 
 contributors to domestic happiness. I am convinced, if the venerable 
 )inster had returned to the occupation of her reproduced temple, 
 that she would have approved most heartily of her surroundings. 
 
 
 
 
 ■ \W4 
 
 ^^ 
 
 Section of Counter. 
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tion of 
 
 There were two floors in the Lowney Temple, connected by a 
 
 spiral staircase in the centre. The lower floor w r as a happy illustra- 
 
 the effective combination of business and art. There 
 
 vjwas art everywhere ; in the costly stained windows — 
 
 representing music, reading, dancing, and feasting 
 
 — which flooded the room with mellow light ; in 
 
 the handsome curving counters of polished woods ; 
 
 in the rich decorations of wall and ceiling ; and in 
 
 the tasteful tiling of the floor. And there was 
 
 business there. The big showcases of chocolates 
 
 about the room were not simply for exhibit ; the 
 
 exhibit was up-stairs ; they were there to sell — 
 
 and the\- sold. 
 
 As many as 10,000 people visited the 
 Lowney Temple in a single day. The four doors 
 opening to the north, the south, the east, and the 
 
 west, • s ^ > were emblematic of the daily throng. They came 
 
 from every- where ; the dark-eyed maidens from the banks of the 
 
 Suwanee and the Savannah, and the genial daughters of the boundless West 
 
 daily met before the 
 
 tempting counters. 
 
 The Texan planter and 
 
 the Wall street oper- 
 ator elbowed each other 
 
 for precedence. For 
 
 the American tooth, be 
 
 it known, is notoriously 
 
 a sweet tooth ; and this 
 
 bewildering display of 
 
 chocolate confections 
 
 was not to be passed 
 
 hurriedly by. 
 
 the 
 
 But what went straightest to 
 hearts of the ladies — that is, 
 
 next to the chocolates themselves 
 
was the reception room reached by the winding stairs. If , 
 out of the thousands of women who visited this room there 
 was one who, on reaching the head of the stairway, did not 
 exclaim, '" How perfectly lovely!" it was some Boston sister 
 who exclaimed, "How transcendentally exquisite!" 
 
 Either way of putting it was a perfect fit. With its 
 mingled shades of gray and gold, pink and blue, its costly 
 draperies and rich upholsteries ; with its lofty dome-shaped 
 ceiling, remarkable electrical effects, and beautiful harmony 
 of design, that blended all objects and all colors into a 
 
 .- perfect artistic unity, it is 
 
 not to be wondered at 
 
 that once in it, vis- 
 
 Corner of Office, Lowney Building. 
 
 itors were loath 
 
 to leave ; with the un- 
 happy result that of the 
 large number of people 
 who started up the stairs, 
 many had every da}' to be 
 turned down again. 
 
 The general artis- 
 tic beauty of this reception 
 room, however, did not serve 
 to distract attention from the 
 object best worth visiting in 
 the whole room, — in fact, in 
 the whole temple — the exhibit 
 of The Walter M. Lowney 
 Compaay of their various choc- 
 olate products. This exhibit 
 as made in three spacious cases ; 
 ■^fnd here was to be seen every con- 
 ceivable variety of chocolate — cream 
 chocolates and fruit chocolates ; nut choc- 
 olates and jelly chocolates, and others, 
 
 9 
 
and others, and others ; all delicate, delicious, and delightful — 
 assuredly the finest display of the confectioner's art ever made in 
 this country. This is no piece of hyperbole, for the Committee 
 of Awards came to the same decision, giving the Lowriey exhibit 
 the -highest award given in this class. It is proof that these bon- 
 bons must have been admirably constructed, and of great purity 
 and remarkable powers of preservation, that they were able to 
 withstand day after clay the thousand devouring glances that 
 were shot at them from every side. 
 
 At one side of this room was the office, the manager 
 
 of which by no means enjoyed a sinecure, as the work of 
 
 conducting 
 
 this 
 very large exhibit, 
 and of receiving the 
 constant throng of personal and 
 business callers, was most exact- 
 ing and engrossing. ^ 
 
 It was with great reluc 
 tance that those who en- 
 tered the upper cham- 
 ber and came under 
 the spell of its aes- 
 thetic atmosphere, 
 turned to retrace 
 their steps and 
 get down to plain 
 earth again ; and 
 it was while mak- 
 ing this reluctant n 
 descent that I deter-1 
 mined, on returning I P^ 
 to Boston, to take a k r\ 
 look at the Lowney facl 
 tory, and if I could \ge£/,t.... 
 permission, to " do " the pla& 
 
 Leaving Exhibit 
 
 uilding. 
 
 
ST^pESnSs^ 
 
 c 
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 in 
 
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 m 
 
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 1 1 
 
For I reason* 
 
 thus : Here am I, a Boston man, who can tell the exact 
 number of books in the Public Library, give the 
 dimensions of Bunker Hill Monument to the fraction 
 of an inch, and repeat most of the epitaphs in the 
 Old Granary Burying-Ground ; and yet I evidently 
 have much to learn about my native city, for I have 
 never seen the Lowneys make their chocolates, — the 
 Lowneys, who make by far the greatest number of choco- 
 lates made in this great and chocolate-consuming republic. 
 ^L resolved therefore to visit the Lowney establishment ; and 
 this excellent resolution I have kept. 
 
 Cocoa Podr"— 
 
 of probably 
 I asked 
 
 MOV BONBONS ARE MADE. 
 
 is an interesting and almost incredible fact that we Americans 
 
 Impend twice as much a year for our bonbons as we do for ships. 
 
 £Qur annual shipbuilding bill, according to the latest census, is about 
 
 f^Qrty millions a year ; while our confectionery costs us dou- 
 
 le that ; and of this enormous, most pala- table produc- 
 
 |pm, chocolate enters into the composition 
 
 ~~ie-half. 
 
 " What is chocolate ?" 
 a friend one day. 
 
 - 
 
 " Why, it's made of cocoanut - 
 shells, I guess," he said. 
 
 A great many other fairly '- 
 intelligent people would doubtless 
 guess just as badly. Chocolate is 
 made of the cocoa bean. The cocoa 
 tree grows in tropical America. Its importance to 
 the world is not to be judged by its size: for i; 
 stands only about twelve feet high. Big yel- r / 
 low pods, shaped like a cucumber, grow on 
 larger branches. These pods are full of 
 aromatic kernels. These are the cocoa Cocoa Tree 
 
 m 
 
 the trunk and the 
 seeds, with oily 
 beans of com- 
 
 12 
 
^ 
 
 ever, they 
 or crushed, 
 roller orr 
 but ma- 
 After 
 
 merce. The pods are gathered and opened, the seeds taken out 
 and dried, and then they are ready for shipment. 
 
 Before they are ready for chocolate making, how- 
 
 — irm jtLj^, mUSt be roastecl and shelled, and then ground 
 
 Formerly they were crushed by hand, with a 
 
 a flat stone, most tediously and laboriously ; 
 
 chines now do the work much more expeditiously. 
 
 grinding, sugar and vanilla are added, and there's 
 
 your chocolate. 
 
 Every one knows how palatable chocolate 
 
 Here is an interesting- 
 
 Grinding Cocoa in Old Times. 
 
 is, but few are aware of its extreme nutritiousness. 
 comparison. The cocoa bean contains fifty-one per cent of cocoa butter, 
 twenty-three per cent of gluten and albumen, thirteen per cent of starch and 
 gum, and only five per cent of water. Compare this with the chemical analysis 
 of lean beef, which contains seventy-two per cent of water, and you see at a 
 glance how much nourishment and strength there are in chocolate. So it is 
 not only a delightful confection, it is a most valuable article of food, — as 
 wholesome as it is toothsome. 
 
 THE LOVNEY ESTflBLlSH/IENT. 
 
 you were to hail a Boston cabman and simply direct him to take 
 
 u to the heart of the city, he would, without a moment's hesitation, 
 
 mnt his box and drive you straight to the, Post Office. An easy 
 
 o minutes' walk from the Post Office 
 
 >wn Pearl street brings you to High 
 
 'eet, and there on the corner, e.\- 
 mding for six numbers — 97 to 107 
 
 on Pearl street, and a still greater 
 distance on High, stands a building of sub- 
 stantial granite, on whose several doors and 
 across whose expansive front you will see, 
 "The Walter M. Lowney Company." 
 Now, if your sweet tooth is one of your 
 weak points, you will need to fortify 
 
 13 
 
 A Modern Chocolate Machine. 
 
Roasting Almonds. 
 
 yourself well before entering here : for you will find temptations thick within. 
 
 Passing by^ numbers 97, 99, 101, 103, and 105, which lead into the 
 shipping and stock rooms, 
 and entering at 107, 
 you find yourself in 
 the office, and a more 
 spacious and commo- 
 dious office you certainly have" 
 never seen. I speak of this at 
 the outset, because you will 
 find in your excursion over 
 the building that the office 
 accurately typifies the 
 whole establishment — >* 
 roominess, air, and light '; 
 wherever you go ; there 
 is no crowding, no 
 huddling. The spa- 
 ciousness of the office 
 
 strikes you at once. It has a width of TTbSut 
 thirty feet, and runs back one hundred feet and 
 over. Along the High street side, and across 
 the back runs a series of private offices, sep- 
 arated from one another, and from the general 
 office, by glass partitions. These are occu- 
 pied by Mr. Lowney, the president of the 
 company, Mr. Reynolds, the vice-presi- 
 dent, and their staff of bookkeepers, ste- 
 nographers, and other assistants'; and a busier group of people is not to be 
 found in the industrious city of Boston. 
 
 A score of long, low tables extend nearly the whole length of the outer 
 room. On the first of these is a large display case, which gives a most appe- 
 tizing suggestion of the products of the place. There are assorted chocolates, 
 chocolate walnuts, dainty little operas, plump marshmallows, lily creams in 
 chocolate, chocolate cherries, chocolate almonds, chocolate pistachios, and a 
 
 14 
 
dozen other chocolate-coated dainties. On the i$, 
 other tables, piled as high as your head, 
 are five-pound boxes of chocolates, un- 
 countable in number, and, if not quite in- 
 finite in variety, very near it. These are wait- 
 ing till the busy shippers can pack them into cases, 
 and send them off to the four quarters of the United 
 States, and beyond the seas. 
 
 It would interest you to stroll around for a mo- 
 ment among these towering piles. The plain layman would Blanching Almonds, 
 never have imagined how extensive a family the chocolates are. There are the 
 Nougats, the Caramels, the Clitos, the Pralines, Marccllines, Angeliques, and 
 the Madridos ; there are the Walnuts, the Pistache, and the Almonds ; the 
 Apricots, Pineapples, and Strawberries; the Jellies, the Wafers, —but this is 
 degenerating into a directory. 
 
 In addition to the Boston office, The Lowney Company has offices 
 and warerooms in Chicago, at 279 Madison street, in charge of Mr. J. H. 
 Lewis, and agencies in New York, St. Louis, and other large cities in the 
 United States, and also in London. 
 
 But to see the bonbon made. To start at the bottom, we must in this 
 ^instance, go up. You will not find the elevator upholstered in damask or pro- 
 vided with French plate mirrors ; for it was not intended for luxurious 
 information-seekers like ourselves, but for weightier and more edible 
 iters. As the building has five floors, including basement, with 
 a frontage of one hundred feet and a depth of one hundred 
 and twenty, it will be seen at a glance how large is the 
 area devoted to the manufacture of the 
 Lowney products. Nor will any surprise 
 be felt that between four hundred and five 
 hundred people are here employed, with a 
 producing capacity of eighteen thousand 
 pounds of candy every day. If you have 
 the mathematical bent, you might multiply 
 this eighteen thousand pounds by the num- 
 ber of working days in a year, and then 
 
 J 5 
 
 Making Nougat 
 
Cutting Nougat. 
 
 you will get some idea how much The Lowney Company is capable of doing 
 towards sweet- , ening the acerbities of human life. 
 
 THE Bid KETTLES. 
 
 You might keep on to the top floor, 
 dropping back a flight at a time ; but you 
 will get a clearer understanding of the mat- 
 ter if you simply start with the bonbon and 
 follow whereYer it leads. . Adopting this plan, 
 you had best alight at the second floor. The 
 first thing that strikes your eye is a row of 
 enormous cauldrons, shining like mirrors, each 
 big enough to hold several barrels of sugar. If 
 you look over the rim, you will see a seething, boiling vortex of sweetness, being 
 forever stirred by some inner unseen power. This is the first stage of candy 
 making. When this boiling mixture has reached the proper degree, it is poured 
 on large cooling tables — a dark-colored, glassy, molten mass. It is left there 
 until cool, when stalwart fellows, with arms like Sandow's, stand one at either 
 end of each table and work it with a long paddle, pushing it backwards and 
 forwards, twisting it, and putting it through the greatest variety of convolu- 
 tions, and involutions, and evolutions. This is continued until it is 
 worked to a creamy white, when it is put into 
 large tubs and left for a week to mellow. This 
 is called " cream," and constitutes the interior! 
 of the chocolate cream. After the " cream 
 has duly mellowed, it is put into the kettle 
 again and melted, and then poured into 
 moulds. It is during this remelting that the 
 flavoring and coloring are added. 
 
 Speaking of flavors and colors, it. 
 may not be out of place to remark just] 
 here that at this establishment only pure 
 fruit flavors and pure vegetable colors are 
 ever used. 
 
 16 
 
 Pulling Clito. 
 
THE MOULDING ROOM. 
 
 JASSING through the door at the right, you en- 
 
 * ter the moulding room. Here spread along 
 
 on tables are little wooden frames, about two 
 
 feet long and one wide, and a few inches deep, 
 
 filled with corn starch. In this starch the moulds 
 
 are pressed, two hundred to a frame ; some for cream, ^**x*rr some 
 
 for jelly, and others for other sorts of bonbons ; and the workmen, each 
 
 with a funnel-shaped dipper of the melted cream, pass along by the frames, 
 
 filling ^fc^. tne mou lds, one at a time, in rapid succession. After 
 
 these J^9l frames have stood for some time, and the cream, or 
 
 what- s~—1\ '^aL*. ever else fills the moulds, is firm, they are put into a 
 
 ^ machine somewhat resembling a threshing-machine, 
 
 both in its appearance and in its work, and 
 
 when they emerge again, the frames come 
 
 out at one end, refilled with starch, 
 
 | ready for another filling, and the 
 
 Hp- candies come out at another end, 
 
 as clean as a whistle. 
 
 In still another room on this floor, you will come upon a score or two 
 
 of girls engaged in icing or glaz- 
 ing several varieties of bonbons ; 
 some of jelly, some of French 
 strawberry, pine- 
 apple, or other 
 fruits, and some of 
 nuts. Each girl 
 has a little kettle of 
 the icing ox fondant 
 in front of her, 
 which is kept warm 
 by an encircling 
 steam jacket ; and one 
 cookin by one the bonbons are taken 
 
up on a slender fork, dipped into the sugaring prepara 
 tion, and arranged on trays. 
 
 At the back of this room you will 
 compartment some twenty feet long 
 by ten or a dozen wide, with glass sides, 
 and looking not unlike a large refri- 
 gerator. If you open the door and 
 step in, you will find it a refrigerator 
 reversed, for you need stay only a few 
 minutes to enjoy a very fine free 
 Turkish bath. This is the crystal- 
 lizing room. 
 
 There are twenty other things on this floor which 
 you ought to see ; but this is a flying trip, and we must not loitertanduly. 
 
 PULLING THE "CLITO." 
 
 Embarking on the elevator again and mounting another flight, we step 
 out into a large, long room, with a row of shining kettles down the side, and a 
 row of big marble-covered tables down the middle. We might, with propriety, 
 call this the clito room, such enormous quantities of this delightful delicacy 
 are. made here. Clito, if you are so unfortunate as to be unfamiliar with it, 
 n its final estate, a crisp molasses chip, with a covering of chocolate. 
 
 Like the cream in the room below, clito is first cooked in a big- 
 kettle, and then poured out on a slab and worked and 
 kneaded ; but the next step is — _ the one that dis- 
 tinguishes clito, both in 
 its methods of manufac 
 ture and in the result 
 obtained, from all the 
 other products of the 
 factory ; for after a pro- 
 per amount of paddling 
 on the slab, it is hung 
 on a lofty iron hook 
 iS 
 
 \ 
 
 Cutti 
 Caramel 
 
and pulled. If you chance to be there 
 when the muscular puller is at work, 
 you will see an exhibition of prac- 
 tical athletics quite as entertaining 
 as anything you ever saw in a 
 gymnasium. If the Harvard crew 
 had the pull of Lowney's clito 
 men, I am quite sure the Yale 
 boys would sell their boats and 
 give all their time to their 
 books. Pulling the clito 
 makes it wonderfully light 
 and brittle. After it has 
 been brought to the right 4 
 consistency, it is stretched 
 out into a long ribbon, stamped off in the proper lengths, and broken. 
 
 You will doubtless find various other preparations cooking in the several 
 kettles, some stirred automatically, others by hand. You will usually find two 
 men at each kettle, for two experienced heads are none too many in the intri- 
 cate art of candy-cooking. You will see one man constantly taking the tem- 
 perature of the boiling mass with 
 
 Wrapping Caramels. 
 
 come upon at least one fragrant 
 not pulled like the clito, nor is 
 cream ; it is simply poured 
 tables, allowed to cool, 
 little square shapes which 
 delight to the mighty 
 school girls, and the 
 
 And here, also, 
 revolving almond- 
 holds several hun- 
 nuts at a time, and 
 uniformly to the same 
 there isn't a hair's breadth's 
 It is only the finest grade of al 
 and after they come out they are v - 
 
 a thermometer. You are likely to 
 **'$-■ kettle of caramel candy. This is 
 
 it run into moulds like the 
 
 out on- the marble-topped 
 
 and then cut into the 
 
 afford such unspeakable 
 
 . a r m y o f American 
 
 rest of us. 
 
 is the great round, 
 
 roaster, w h i c h 
 
 dred pounds of 
 
 treats them all so 
 
 delicious brown that 
 
 difference in the lot. 
 
 mondjs "'that go into this roaster; 
 
 given a covering of chocolate. 
 
 
In the adjoining room, they are making nougat, which is made of honey, 
 the white of eggs, sugar, and various nuts, pistachio and almond nuts being 
 chiefly used. After cooking, it is pressed into forms a yard or so long, and a 
 foot wide, and perhaps two inches deep. When cold, it is cut by machinery 
 into the form with which, it is to be hoped, you are quite familiar. You will 
 come across several formidable egg-beaters here, and a large machine for 
 blanching nuts, and several filbert roasters. You will see a number of girls 
 
 ' 
 
 Making Cream. 
 
 hard at work at long tables, sorting nuts. These nuts come from all over the 
 world"; the pistachios, of which The Lowney Company uses great quantities, 
 coming from far-aw r ay Persia. 
 
 You may, if you choose, open a door at the rear of this room and visit 
 the drying room. They do not need to hang any "This is our busy day " sign 
 here ; for a very few moments of its one hundred and fifty degrees will be all 
 you want. You will find on every floor of the factory one or two of these hot 
 rooms, and generally a cold room or two, for temperature is an important factor 
 in candy-making. 20 
 
THE GIRLS' ROOM 
 
 HERE is another large room on this floor which 
 is well worth visiting, though no candy is made 
 £vT there, except, possibly, made to disappear. It is, 
 ;| in many respects, the pleasantest room in the / 
 yd whole establishment, occupying a south- s ^" " 
 yf-S east corner and looking out on both streets, 
 with at least a dozen ample windows. This 
 is the girls' room. Here they go the first thing in the 
 morning to hang away their coats and hats, each in her individual locker ; and 
 here they all come at night after their clay's work is over, to wash up and get 
 ready for home. 
 
 It is at the noon hour, however, that the place is best worth visiting, 
 
 for then you will see two or three hundred girls seated at the tables, taking; 
 
 their lunch. The company supplies them with tea and coffee without charge. 
 
 This is not^qnly a great convenience, but a very great saving for the girls. 
 
 • Two hundred and fifty cups a day for, let us say, three 
 
 hundred days in the year, is seventy-five thousand 
 
 H 
 
 Casting Cream 
 
 L 
 
cups. Now, if you happen to know how much it costs to 
 make an excellent cup of tea or coffee, you can guess pretty 
 •^ " closely the annual dimensions of the tea and coffee appropri- 
 ation. I think you will find it quite a handsome 
 pourboire. 
 
 To catch the fair candy-makers at the most 
 interesting moment, however, you must look in a few 
 minutes after lunch. Then the scene is one of extraor- 
 dinary gayety for a down-town noon hour. When a number of healthy and 
 right-minded girls between the ages of fifteen and twenty-five are left to their 
 own devices, they invariably dance. If Robinson Crusoe and his man Friday 
 had been a couple of eighteen-year-old New England maidens, they wouldn't 
 have bothered for a moment with footprints in the sand and floating shipwrecks ; 
 they would have smoothed off a place on the island somewhere, and gone to 
 waltzing. Lunch over, the Lowney girls go skimming up and down the long, 
 airy room with all the grace of a premiere dansense. If you want to book up on 
 the latest thing in polkas, galops, or quadrilles, I know of no other place where 
 you can get so many authoritative points in so short a space of time. The 
 music ? Well, that is improvised, or else entirely imaginary ; but the dancing 
 couldn't be better if they had the entire Symphony Orchestra. 
 
 Back of the girls' room there is a smaller room, also equipped with 
 lockers, lavatories, tables, and chairs, for the use of the men, who are also daily- 
 served with tea and coffee free of all charge. 
 
 As long as we are doing the building, we might run up another flight 
 to the top floor. This need not delay us long, for most of the work 
 
 here is similar to that in the first room we visited, consist- /V-_. in S 
 
 chiefly of the melting of cream and the filling of moulds. VJ We 
 
 will find one room there filled with lofty piles of mould- 
 ing frames, reaching one on top of another from floor to 
 ceiling where they cool and harden until they are ready 
 to go in the big separating machine we have already 
 seen. It would be a sad oversight, however, to 
 leave this floor without stopping to admire for a 
 moment the plump white marshmallows that stand 
 there marshalled in such solid and tempting array. 
 
 ; - 
 
Dipping Bonbons. 
 
 THE FINISHING ROOMS. 
 
 UT all this time you have probably been asking, Where is the choc- 
 olate ? for' The Lowney Co. is especially noted for its chocolates. 
 The elevator will answer this question with great promptness. 
 Don't get out till you come to a dead stop at terra firma, for the 
 chocolate rooms are on the ground floor beneath the offices. 
 You will certainly say that the best has been 
 kept till the last, for this is much the most picturesque 
 and entertaining part of the big factory. Here are two large 
 rooms running the whole length of the building, filled with girls, 
 sitting close together under the electric lights, all as busy as 
 bees, covering with chocolate the varied products of the upper 
 rooms. Younger girls flitting about the room, in and out the 
 aisles, keep all the workers supplied with creams and fruits and 
 other unfinished products. These are tossed, a handful at a time, 
 
 23 
 
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 rCji , 
 
 if 
 
 (ft.- ' 
 
 
 G^. 
 
 
 
 
 *n '■*; 
 
 V 
 
 * 
 
 .<* 
 
 
 '4 
 
 
 a 
 
 v 
 
 ^ 
 
 
 I ■ 
 
 
 
 into thick, liquid chocolate ; and when a second later they emerge one at a 
 time from their bath, and are lined up in orderly array on little trays, they 
 are as brown as berries, and ready to go out into the great world which is so 
 ready to receive them. You will certainly be amazed at the rapidity with which 
 these clever young women work ; many of them swaying rhythmically from 
 side to side, keeping time with the swift movement of their fingers. The same 
 young girls that bring the workers their material, carry away the trays of the 
 finished bonbons. 
 
 These trays or placques have a distinctive feature. At set intervals on 
 each there are raised letters arranged in circular form, spelling the name 
 " Lownev ; " and as each piece of work is finished — chocolate cream, nougat, 
 bonbon, or whatever it may be — it is placed over one of these stamps. When 
 it hardens, vou have the name " Lowney " firmly printed in the bottom. Now 
 this is a very 
 simple ar- 
 rangement, 
 but a 
 most sig- 
 nificant 
 one, for 
 it tells 
 the 
 whole 
 story of 
 the 
 
 Lowney 
 
 establishment, - - it 
 wants to be known b) 
 its works. It wishes no better e f chocoia coveri 
 
 24 
 
Packing chocolates. advertisement, nor any other 
 
 recommendation than its 
 products. To the pub- 
 lic at large, this name 
 stamped on the bottom 
 means still more. It 
 means an absolute guar- 
 antee of purity and 
 ■r wholesomeness. It is a 
 whole warranty deed in 
 condensed form. Wherever 
 you eat a piece of Lowney chocolate, 
 in Boston or New York or Kalamazoo, or 
 on the banks of the Ganges, you know that it is 
 made of the very best that enters into the confectioner's art. 
 
 Possibly you may smile at the thought of a Lowney chocolate on the 
 banks of the Ganges ; but they go farther than that. Many a case of them has 
 found its way to far-off Australia, as fresh and palatable as the day they left 
 their native Boston, for purity and cleanliness are, in confectionery as well as 
 among human kind, marvellous preservers of sweetness and youth. 
 
 Both the dark- and the light-colored chocolate are used in the Lowney 
 works. Some people prefer the dainty delicacy of the light ; others the greater 
 strength and richness of the dark. 
 
 PACKING THE BONBONS. 
 
 ETWEEN the two large finishing rooms is the packing 
 where half a hundred girls or more are vying with one 
 another to see which will fill the greatest num- 
 ber of boxes. This is no pell-mell, helter-skelter 
 work, but everything is done regularly and in 
 order. Every piece has to take its proper place in 
 the row, every row be even, and every layer uniform ; 
 and every box be scrupulous in weight. Machinery could' 
 not be more exact, nor could those fingers fly more quickly if 
 
 ^5 
 
'Weighing 
 
 the}- moved by electricity. It is no re- 
 flection whatever upon the 
 young ladies of this depart- 
 ment to say that they dis- 
 tinctly belong to the light-fin- 
 gered sisterhood. Here and 
 there is a girl with a pair of 
 scales before her, proving 
 the weight of each box ; on 
 one scale a box of bonbons, on 
 the other a five-pound weight, 
 and a pasteboard box with all the 
 ^ cardboard partitions of the filled 
 box, thus insuring full weight of confec- 
 tionery to the uttermost ounce. 
 
 You must have noticed how large a part of 
 the work is done by hand. Many machines have been intro- 
 duced into candy-making, and you will find a great number of them in the 
 Lowney factory ; but it still remains true that in the greater part of this work, 
 the human hand is the better workman. It is more intelligent and discrim- 
 inating. But in a large establishment like this, there is, of course, a great 
 deal of mechanical work to be done. There are elevators to be run, kettles 
 to be heated, rooms to be lighted, hot rooms to be kept hot, and cold rooms 
 to be kept cold, and a hundred other things to be done that can be done best 
 by steam and electricity ; so, while you are on- the ground floor, you might step 
 out the rear door and just glance at the engine house, with its great engines, 
 its dynamos and motors, and its big, forbidding boilers. All the light, heat, 
 cold, and motive power of the place are gen- 
 erated here. 
 
 Perhaps the freezing apparatus may 
 interest you most. Next to one of the fin- 
 ishing rooms runs a long tank, one hundred 
 feet long, ten wide, and as high as your 
 head. It is full of brine, and through this 
 brine run hundreds of pipes, into which 
 
 26 
 
ammonia gas is sprayed. This ammonia, evaporating" in the 
 pipe, draws all the heat out of the surrounding brine, and sends 
 
 its temperature 
 
 Cold Storage. 
 
 ' 
 
 of solid ice. This 
 
 pumped through 
 
 keeps the rooms at any 
 
 even on the hottest day in summer. 
 
 down below 
 the zero point 
 If you were to 
 • - lower a pail of 
 fresh water near- 
 ly to its brim in 
 this brine, you wou 
 soon have a cake 
 cold brine is 
 coils of pipe and 
 desired temperature 
 
 THE STOREROOMS. 
 
 N leaving these lower rooms, where the chocolate is put 
 upon the bonbons — and you will leave these rooms 
 with great reluctance, whether because of the delicious 
 fragrance of the chocolate, the omnipresence of delicat 
 confections, or the aggregate magnetism of so many scores 
 of blue, brown, black, and hazel eyes, I shall not venture to 
 say - - you will come up into the storerooms, on the same floor 
 with the office. Here you will find a large room cooled by the 
 big pipes of brine, and used for cold storage. By putting their 
 wares in this room, they have the same temperature the year 
 around, so that they leave the factory in exactly the same con- 
 dition in August as in January. 
 
 You will find here in this room, and in the outer room, 
 great piles of cases, — very strong cases, for confec- 
 tionery is heavy, — 
 
 ready for shipment £L»» 
 
 to all the forty-four^^^ A . ^ ^ ' 
 
 27- 
 
 £? 
 
 t'U 
 
 ) 
 
\ 
 
 Stock Room. 
 
 States of the Union, the sundry rerritories, to South America, to\ England, 
 
 and even to the distant antipodes. 
 
 It is quite true of a great many things that we daily eat and enjoy, that 
 if we were to sec them made, we should no longer enjoy them nor eat them ; 
 but the reverse is true of the Lowney confections, for after making a careful 
 inspection of the whole building from 
 top to bottom, and seeing 
 the various sorts of 
 
 confection- \ , 
 
 ery there 
 manufac- 
 tured grow 
 
 from the sugar fj&' ■: , y 
 in the cauldron 
 to the finished 
 
 28 
 
&-* 
 
 bonbon in the box, your 
 appetite for Lowney 
 
 k- chocolates will 
 
 ^WT increase imme- 
 
 "■Wl diately and abide 
 
 with you forever ; for 
 the presiding genius 
 |* of the place, the pa- 
 * tron saint that rules 
 from roof to base- 
 ment, extending his sway into 
 every nook and corner, is cleanli- 
 ness ; and if, as old John Wesley 
 used to say, " Cleanliness is next 
 to godlines -a statement that no one has ever shown any disposition to 
 question --it is not to be wondered at that a bonbon that has been born and 
 brought up in the Lowney establishment should be so invariably, deliciously, 
 and marvellously good. 
 
 Shipping Room 
 
 -' 
 
 
 f» 
 
 m^ , *' 
 
 
 1 
 
 m 
 
 ■ ■ ; 
 
 y_ r -. 
 
 
 V 
 
 €Lw 
 
 
 
 
 j 
 
 . - 
 
 " 
 
 
 Making Wafers. 
 
 20 
 
After I had been all over the big factory and watched its 
 workings from roof to basement, and was going away 
 
 with a couple of beautiful little dainty 
 half-pound boxes of their pro- 
 duct under my arm, I asked 
 myself (your true New Eng- 
 ender is always putting ques- 
 tions) — " Now, in all this great 
 institution which I have ex- 
 amined so carefully and found 
 so interesting, what is the most 
 important thing that I have seen ? 
 these people the largest manufacturers 
 What is it that made it possible for them 
 
 exhibit 
 
 At Dinner. 
 
 What is it that has made 
 
 of chocolate bonbons in America ? 
 
 to give that superb — and I think I may safely add, highly expensive 
 
 at the World's Fair ? " 
 
 And after thinking it over I came to the conclusion that it was not their 
 vast area of floor space, their big engines and dynamos, or their large company 
 of skilled workmen ; for these were rather the result of their prosperity than 
 its secret. It was not even, I thought, the fact that they stamped their name 
 on every piece of confectionery that left their doors ; for a name in itself means 
 nothing. "The keynote to their success," I concluded, after revolving the 
 matter all over in my mind — "the secret of .those busy offices and bustling 
 
 Their chocolate is pure choco- 
 
 shipping rooms — is the one word 'Purity.' 
 late, nothing being added to the 
 
 wonderfully nutritious cocoa ex- 
 cept sugar and vanilla ; all their 
 fruit flavorings are as pure as 
 the fruits themselves ; and- 
 from the time the sugar is 
 melted in the cauldron to the 
 moment the finished bonbon 
 is so tastily packed in its 
 handsome box, nothing en- 
 ters into its composition to 
 
 f 
 
 After Dinner. 
 
 3° 
 
^"•- - Engine Room. 
 
 give it color, taste or consistency that impairs its purity even to an 
 atom's weight. 
 
 " That," I said, " is the 
 secret. And it is the reputa- 
 tion for pure goods which the 
 house enjoys that gives the 
 name '-Lowney,' printed on 
 every piece, its meaning and 
 its value. To paraphrase the 
 motto of an eminent metropol- 
 itan publication which reads, 
 " If you see it in the Sim, W 
 it's so," The Lowney Com- 
 pany might properly adopt as 
 their shibboleth, " If there's 
 ' Lowney ' on the bottom, it's 
 
 PL-RE." 
 
 31 
 
W&johcI&'s Columbian Commission 
 
 EXECUTIVE COMMITTEE ON AWARDS. 
 
 JOHN BOYD THACHER, Chairman. Albany, N.Y. 
 W. J. SEWELL, New Jersey. A. T. BRITTON, District Columbia. 
 
 A. B. ANDREWS, North Carolina. 
 BUREAU : B B. SMALLEY, Ex-Officio Member, Burlington, Vt. 
 
 PACIFIC BUILDING, 
 622 F St., Washington, D. C. 
 
 Washington, D.C., May 14, 1894. 
 Dear Sirs : — I herewith enclose you an official copy of your Award which, in clue 
 time, will be inscribed in the Diploma and forwarded to your present address, unless 
 otherwise indicated by you. Yours. 
 
 JOHN BOYD THACHER, 
 
 Chairman Executive Committee on Awards. 
 
 DEPARTMENT A. —AGRICULTURE. 8979 
 
 Exhibitor, THE WALTER M. LOWNEY COMPANY. Address. Boston, Massachusetts. 
 
 Group 3, Class 27. 
 Exhibit. CHOCOLATE BONBONS. 
 
 AWARD. 
 
 This exhibit comprises three qualities and shades of color in a great variety of styles, 
 some of them being quite novel and original. The entire display is highly commendable, the 
 keeping qualities of the goods being especially so ; the quality of materials, their compounding 
 and finish is of the highest order: the care with which the goods are packed is specially noted 
 as insuring their safe carriage, and the artistic excellence of the packages is a characteristic 
 feature ; these goods are prepared by a process which enables them to withstand extreme heat, 
 and they retain their forms and freshness in all purity and good-eating qualities for an unusual 
 length of time. This exhibit is of the highest excellence in all points. 
 
 rued) JAMES C SIMM, Individual Judge. 
 
 Approved i GEO. C TAYLOR, President Departmental Committee. 
 
 Approved: JOHN BOYD THACHER, Chairman Executive Committee on Awards. 
 
 Date: April 23, 1894. 
 
 32 
 

 illEllU 
 iiliOl 
 
 
 mti^i ~ 
 
 : N 3 H P 
 
 pN4h 
 
 OTfiffiift 
 
 
 THE WALTER M. LOWNEY COMPANY. 
 
 MAIN OFFICE: 107 Pearl Street, Boston. 
 
 BRANCHES AND AGENCIES: 
 New York. Chicago. St. Louis. Pittsburg. London. 
 
//, ■ ' '■