immense quantities of cherries from the United States and 
France, Oregon has now quite an industry in preserved straw- 
berries. While France furnished the original glaced fruits, 
California is rapidly forging ahead. 
The motto of the National Confectioners’ Association, 
founded in 1884, is: “To advance the standard of confec- 
tionery in all practicable ways and absolutely to prevent 
adulteration.” A large amount of the remedial legislation has 
been passed by the various States and by the United States, 
but the high standard set by the leading confectioners has 
doubtless eliminated the manufacture and sale of candy con- 
taining harmful ingredients and poisonous coloring matter. 
[t is possibly due to this fact that the confidence of the con- 
sumer in the purity of the products of well known manu- 
facturers has led to the large increase in the eating of candy. 
The principal ingredients of candy are sugar, chocolate, 
cream, butter, cocoanut, nut meats and glaced fruits. Sugar 
is a highly concentrated food and easily digested. Experi- 
ments show that 98.99, of its total energy is available to the 
body. It hasa food value of 1810 calories. With the exception 
of prepared cocoanut, chocolate is highest in food value, being 
2860 calories per Ib. Nut meats will average 1500 calories. 
The food value of milk is well known. The calories in various 
kinds of confectionery are thus calculated :—chocolates with 
nut centers 2498; cream chocolates 2092; sugar coated al- 
monds 2410; caramels 2500; marshmallows 1787; gum arabic 
drops 1685; fudge 1687. These figures compare more than 
favorably with:—eggs 695; beefsteak 1090; rice 1620; white 
bread 1180. The food value of candy was signally recognized 
during the World War when confectioners were placed on the 
essential list of industries by the United States and candy was 
one of the commissary supplies of the Allied Armies. 
In final reference, however, to purity it should be noted 
that quality is also very important and it is well to recognize 
the fact that in candy as in other things it most often pays to 
“pay a little more” and get not only “a little better” but a 
great deal better in quality as well as purity. 
Very few persons outside of any particular organization 
are interested in the history and development of that partic- 
ular organization, so acting on this principle, our Story of the