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W H ERE ALL as SW E ET
A perpetua l fe ast of necta r’
d sweetsWhere no c rude su rfe i t re igns .
M lLTON .
l
JO H N R LYO N S
CO P YR I G HT,1 895 ,
TH E WA LTE R M . L OWN E Y C O M P A N Y .
L ow n ey B u i l d i n g .
—W o rld ’s Co l u m b i a n E x p o s iti on .
fl BITOF REMINISCENCE.
P TY—S I"millions"exclaimed my friend .
“ Do you mean to
say that the World ’
s Fair cost fifty- s ix mil lions"What a terrible
wast e"Waste"I retorted, not without a touch of pique ; “ most
decidedly n ot"“ Well, what good did it do"G ood"I t did seventy milli on 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 j ust 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 l ived inBoston
H ere my friend hurriedly examined his watch, and excused him self , on
the ground of an urgent engagement ; evidently thinking that when a Boston
man get s on the subj ect of his nat ive city, retreat is the only safe course .
But his fears were groundless . I was merely gomg t o say , that n otw i th stand
ing my int imate familiarity with my nat ive town, I learned a great many new
things about it during my week at Chicago,and that I saw exhibit s from my
own Boston that interested me quite as much as anything from Kam schatka
or the Tropic of Capricorn .
To illustrate '
Do you remember that wonderful white t emple with the dome that
stood in the Court of Honor near M usic Hall, and j ust back of the
Peristyle"Now, that int erested me exceedingly — for four
very cogent reasons . First,because it was so beaut iful ;
second, because it was such an excellent idealizat ion of
the old R oman temple of the goddes s V esta ; third , be
cause I learned from one of the . World ’ s Fair official s
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
A
Low er F loo r, L ow n ey B u i ld ing .
private fi rm for their sole occupancy ; and lastly
and chiefly, because the enterpri s ing people who
had achieved th i s unique dist inct ion were from
Boston— the big chocolate - bonbon makers,THE
i LTE R M . LOWNE Y COM P ANY .
Therefore I d i d the temple thoroughly .
There were,to be sure, a number of buildings in Jackson Park which
had the advantage of the Lowney Temple i n s i ze ; but there was none more
artist ic,more architecturally perfect
,or more beaut iful ; and n otwithstanding
it s big and towering neighbors , it s s ixty feet or so of height , and it s fifty odd
feet of diameter,with the encircling row of lofty columns, gave it an air of
quiet dignity that was most attr acti vef Nor was it at al l inappropriat e that
the temple of the V estal goddess , the preserver of domest ic happiness , should
be converted into a home for the Lown ey chocolates— those unfail i n g
contributors to domest ic happiness . I am convinced,if the venerable
had returned to the occupat ion of her reproduced t emple,(1 have approved most heart ily of her surroundings .
Sectio n o f Co u nter .6
There were two floors in the Lowney Temple, connected by a
spiral staircase in the centre . The lower floor was a happy illustra
tion
west,
from every
Suwanee and the S'
avami
daily met before the
t empting c o u n t e r s .
The Texan planter and
the Wall street operator elbowed each other
for precedence . For
the Amer i can tooth,be
it known , i s notor iously
a sweet tooth and thi s
bewildering display of
chocolate confect ions
was not to be passed
hurriedly by .
But what went str
the hearts of the lad
next to the
the effect i ve combinat ion of busines s and art . Thereal vas art everywhere in the cost ly stained windows
represent ing music , reading, dancing, and feast ing—which flooded the room with mellow l ight ; in
the handsome curving counters of polished woods ;in the rich decorat ions of wall and ceil ing ; and in
the tasteful t il ing of the floor . And there was
business there . The big showcases of chocolat es
about the room were not simply for exhibit ; the
exhibit was u p- stairs ; they were there to sell
and they sold .
As . many as people vis ited t he
Lowney Temple in a'
single day . The four doors
Opening,
t o the north,the south
,the east
,and the
were emblematic of the daily throng . They came
where the da rk—eyed maidens from the banks of the"and the gen i al t the boundles s W
'
eifit
ep t ion R o
was the reception room reached by the winding stairs .
out of the thousands of wom en who vis ited this room t r e'
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"
E ither way of putting it was a perfect fit . "V ith it smingl ed shades of gray and gold, pink and blue , it s costly
draperies and rich u ph olstei i es with its lofty dome shapedc eil ing, remarkabl e electrical effects, and beaut iful ha i m ony
of des ign nded : al l object s and al l colors into a
C o rn e r o f O ffi ce, L ow’
n ey flBn i l di ng'
.
m nmqlt'
to bewfi‘
n‘
d er ed at
thati on ce in it , vis
itors were loath
to leave ; with th e u n
happy result that of the
large number of people
who started up the stairs,
many had every day to be
turned down again .
The general artis
t ic beauty of thi s recept ion
room , however, did not serve
to di st ract attent ion from the
obj ect_
best worth visit ing in
the whole room,— i n fact
,in
the whole temple —the exhibit
of THE WALTE R M . LOWN E Y
of their various choc'
e Zgg'
p rodu cts . This exhibit
aid‘e
'
i n three spacious cases
J
here was to be seen every confee i
/
vable variety of chocolate— cream
chocolates and fruit chocolates ; nut choc
olates an d j elly chocolates, and others ,
and others,and others ; all del icat e, del iciou s, and delightful
assuredly the fin est display of the confect ioner ’ s art ever made in
this country . This i s no piece of hyperbole,fo r the Committee
of Awards came to the same decis ion,giving the Lowney exhibit
the l‘fhi ghest award given in this clas s . It i s proof that these bon
bon s l i i nu st have been admirably constructed , and of great purity
and remarkable powers of preservat ion, that they were able t o
withstand day after day the thousand devouring glances that
At one s ide of this room Was .
’
the office,the manager
of which , by no means enj oyed a sinecure, as the work of
con duct ing t h i s
very large exhibit,
and of receiving the
constant throng of personal and
busines s callers , was most exact
ing and engross ing .
It was with great rel
tance that those who e
ter ed 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 wh i l e mak
ing this reluctant
descent that I detemined, on returning
to Bos ton, t o take a
look at the Lowney
tory , and if I couldpermis sion , t o do
v'
Co coa
hus : Here am I,a Bo ston man
,who can tell the exac t
number of books in the,
Publi c Library , give the
dimens ions of Bunker Hill M onument to the fract ion
of an inch,and repeat most of the epitaphs in the
Old G ranary Burying - G round ; and yet I evidentlyhave much to learn about my native city , for I havenever seen the Lowneys make their chocolates
,— the
Lowneys,who make by far the greatest number of choco
lat es made in this great an d chocolate - consuming repub l ic .
ved therefore t o vis it the Lowney establi shment ; and
excell ent resolution I have kept .
HOWBONBONS flfi l"
: WI DE .
is an interest ing and almost incredible fact that we American s
end twice as much a year for our bonbons as we do for ships .
annual shipbuilding bill,according to the latest censu s, i s about
mill ions a year while our confect ionery co st s us dou
hat ; and of this enormous , most pala "table produc
chocolate enters into the os t 1on probably
e - half .
What is chocolate 9 I asked
Why, it’ s made of cocoanut
shell s , I guess, he said .
A great many other fairly ljf a‘
intel l igent people would dou btless f f .
guess j ust as badly . Chocolat e is
made of the cocoa bean . The cocoa
tree grows in tropical America . I t s importance tothe world is not to be j udged by it s size : for
stands only about twelve feet high . Big yel f. it
low po ds , shaped like a cucumber, grow on"the - trunk an d the
larger branches . These pods are full of seeds,with oily
aromatic kernels . These are the cocoa Cocoa Tree .
bean s Of com
1 2
merce . The pods are gathered and opened, the seeds taken outand dried, an d then they are ready for shipment .
re they are ready for chocolat e making,how
must be roasted and shelled,and then grou nd
Formerly they were crushed by hand,with a
“ r 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 .
G rin C oa ' i “ 0l d Tim es Every on e knows how palatable chocolate
is,but few are aware of it s extreme nutrit iousness . Here is an interest ing
comparison . The cocoa bean contain s 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 thi s with the chemical analysi s
of lean beef, which contains seventy - two per cent of water, and you . see at a
glan ce how much nourishment and strength there are in chocolate . So it is
not only a delightful confect ion , it i s a most valuable art icl e of food , — as
wholesome as it is toothsome .
THE LOWNEY ESTHBLISHNENTF you were to hail a Boston cabman and simply direct him to take
11 to the heart of the city,he would
,without a moment ’ s hesitat ion,
n t his box and drive you straight t Post Office . An easy
minutes ’ walk from the Post Office
street brings you to High
there on the corner, ex
r six numbers 9 7 t o 1 07
on Pearl st reet , and a st ill greater
on High,stands a building of sub
stan t i al granite , on whose several doors an d
acros s whose expansive front you wil l see,
THE WALTE R M . LOWNE Y COM P ANY .
Now,if your sweet t ooth is one of your
weak point s,you wil l need to fort ify A M od
-
em c hoc o la gé Ma ch ine ,
I 3
yourself well before entering here : for you will find temptat ions thick within .
Passing by~ numbers 97, 09 , 10 1 , 103, and 10 5, which lead into the
shipping and stock rooms,
an d entering at 107 ,
you find yourself in
the office, and a more
spacious and commo
dions office you certai nly
never seen . I speak of this atthe outset , because you wi ll
find in your excurs ion over
the building that the office
accurately typifies the
whole establi shment
roominess,air
,and light
wherever you go there
i s no crowding,no
huddling . The spa
c i ou sn ess of the office
li oa s t i -ng A lm ond-
s .
thirty feet, and runs back one hundred feet and
over . Along the High street side,and acro ss
the back runs a series of private offices,sep
ar ated from one another, and from the general
office, by glass part it ions . These are occu
pied by M r . Lowney, the president of the
company,M r . R eynolds
,the vice - presi
dent , and their staff of bookkeepers , ste
n ographer s, and other assistant s“
; and a busier group of people i s not to be
found in the industrious c ity of Boston .
A score of long, low tab les extend nearly the whole length of the out er
room . On the first of these is a large display case,which gives a most ap p e
t i z i ng suggest ion of the product s of the place . There are as sorted choco lates,chocolat e walnut s
,dainty l it tle operas
,plump marshmallows
,l ily creams in
chocolate, chocolate cherries, chocolate almonds , chocolate pistachio s, and a
I 4
dozen other chocolate - coated daint ies . On t
other tables, pi led as high as your head,
are five - pound boxes of chocolates,u n
countable i n number,and, if not quite i n
fini te i n variety,very near it . These are wait
ing t ill the busy shippers can pack them into cases,
and send them off to the four quarters of the U nited
States , and beyond the seas .
It would interest you to stroll around for a mo
ment among these towering pil es . The plain layman would B l a f‘Ch i n g Alm ° n d 5~
never have imagined how extensive a fam i ly the cho colates are . There are the
Nougat s , the Caramels , the . Cl i tos, the Pralines , M arcell ines, Angel iques, an d
the M ad r i dos ; there are the Walnut s , the Pistache, and the Almond-
s ; the
Apricots, Pineapples, and Strawberries ; the“
Jellies , the Wafers , — but thi s is
degenerat ing into a directory
In addit ion to the Boston office,THE LOWNE Y COM P ANY has offices
and warerooms in Chicago, at 279 M adison street,in charge of M r . j . H .
LEwrs , and agencie s in New York,St . Louis , and other large cit ies i n the
U nited Stat es , 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
v i ded with French plat e mirrors ; for it was not int ended for luxuriou s
at ion - seekers like ourselves,but for weight ier and more“ edible
ers . As the building has five floors,including basemen t
,with
a frontage of one hundred feet and a depth of one hundred
i t will be seen at a glance how large is the
area devoted to the manufacture of the
Lowney products . Nor “wil l any surprise
hé -
"felt that between four hundred and five
htfi n d r ed people are here employed , with a
p i odu c i ng 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
beri
of working days in a year, and then
1 5
you will get some idea how much TH E LOWNE Y COM P ANY i s capable of do ingt en i n the acerbit ies of human l ife .
THE B IG KETTLES .
YOU might keep on to the top fi'
oor,
dropping back a fl ight at a time ; but you
wil l get a clearer understanding of the matter if you simply start with the bonbon and
follow wherever it leads . Adopt ing thi s plan,
you had best al ight at the second floor . The
first thing that strikes your eye i s a row of
u tt i ng No u ga t . enormous cauldrons , shining like mirrors, each
big enough to hold several barrels of sugar . I f
you look over the rim, y ou will see a seething, boil ing vortex of sweetness, being
forever st irred by some inner unseen power . This is - the first stage of candy
making . When thi s boiling mixture has reached the proper degree , it i s pouredon large cooling tables a dark - colored , glassy, molten mas s . It i s l eft there
until cool , when stalwart fel lows , with arms like Sandow’ s
, stand one at either
end of each table and work it with a long paddle,push ing it backwards and
forwards , twist ing it , and putt ing it thro ugh the greatest variety of“
con volu
t ions , and involutions, and evolut ions . This i s cont inued until it is
worked to a creamy white,when it i s put int o
large tubs and left for a week to mellow . This
is called “ cream , an d constitutes the interior
of the chocolate cream . After the “ cream "
has duly mellowed,it is put into the kett le
again and melted, and then poured into
moulds . It i s during this remelt ing that the
flavoring and coloring are added .
Speaking of flavors and colors,it
may not be out of place to remark“
j ust
here that at this establishment only pure
fruit flavors and pure vegetable colors are
ever used ‘
P u l l i ng C l ito .
16
up on a slender fork, dipped into the sugaring prepara
t ion,and arranged on trays .
At the back of this room you see a
compartment some twenty feet long
by ten or a dozen wide, with glass side s,and looking not unlike a large r efr i
ger ator . If you open the door and
step in,you will find it a refrigerator
reversed, for you need stay only a few
minutes to enj oy a very fine free
Turkish bath . This is the crystal
l i z i n g room .
There are twenty other things on‘
th i s floor which
you ought to see ; but this i s a flying trip , and we must not I
EULLI NG THE CLITO .
E MBARK I NG 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
,
ca ll this the cl ito room ,such enormous quantit ies of this del ightful delicacy
are made here . Clito , if you are so unfortunate as to be unfamil iar with it,8 final estate, a crisp molasses chip ,
with a covering of chocolat e .
Like the cream in the room below, cl ito i s fi rst cooked in a big
kettl e, and then poured out on a slab and worked and
kneaded ; but the next step is the one that di s
t i ngu i shes clito , both in
it s methods of man u fac
tu r e ~an d in the result
obtained, from al l the
other product s of the
factory ; for after a pro
per amount of paddling
on the slab,it i s hung
Ca r a on a loftv iron hook
1 8
Coo l ing Ca ram e l s .
and pulled . If you chance t o be
when the muscular puller is at wor
you will see an exhibit ion of p r ac
t ical athletic s quite as en tertaining
as anything you ever saw in a
gymnasium . If the Harvard crew
had the pull of LowN EY’
s cl ito
men, I am quite sure the Yale
boys would sell their boat s and
give all their t ime to their
books . Pull ing the c l i t o
makes it wonderfu l ly l ight
and britt le . After it has
been brought to the right
consistency, it i s stretched
out into a long ribbon,
roper lengths,and broken .
You will doubtl ess fiM aI I UU S other preparat ion s 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 t oo many in the i n tr i
n g Ca ra m e l s .
cate art of candy - cooking . You will see one man constant ly taking the t em
p er atu r e of the boil ing mas s with thermometer . You are likely t o
come upon at least one fragrant ettl e of caramel candy . Thi s i s
not pulled like the c l ito , nor is run into moulds l ike the
cream ; it is s imply poured o'
n the marble - topped
tables,all owed to cool
,n d t hen cut into the
l itt le square shapes which/ affo r d su ch unspeakable
delight to the mighty a f m y o f American
school girl s,and the rest of us .
And here,al so
,i s the great round
,
revolving a l m o n d(y . roast er, w h i c h
holds several . hun dred pounds of
nut s at a t im e , and treat s them all so
uniformly to the same deli c i ous brown that
the i e i sn ’ t a ban s breadth ’ s difference in the lot .
I t is only the finest g i ade of al t go into thi s roaster ;d ft the e t th 1“ o
i'
ve OV C I I H O‘ of chocolatean a er y com on ey are u ghy b
1g
In the adj oining room,they are making nougat , which i s made of hone-
y,
the white of eggs,sugar
,and various - nuts, pi stachio and almond nut s being
chiefly used.After cooking
,it i s p l es sed into forms a yard or so l ong, and a
foot wide,and perhaps two inches deep . When cold, it is cut by m ach i n e 1y
into the form with which,it i s to be hoped, you are quite famil iar . You will
come acros s several formidable egg - heaters here, and a large machine for
blanching nut s,and several filber t roasters . You will see a number of girl s
Ma k ing C ream .
l a d at work at long tables , sort ing nut s . Thes e nut s Come from all over the
Of wh i ce HE LOWNE Y COMP ANY uses great quantit ies,coming from far - away Persia .
You may, i f you choose, open a door at the rear of th is room and visit
the drying room .
"They do not need to hang any “ This i s our busy day sign
here ; for a very few moment s of it s on e hundred and fifty degrees will be all
you want Youwil l find on every floor of the factory one or two of these hot
rooms,and generally a cold room or t
,wo for temp er atu i e i s an important factor
in candy - making . 20
THE G I RLS HOOP/lHERE i s another large room on this floor which
is well worth vis it ing, though no candy is made
there,except, po ss ibly, made to dis appear . It is,
in many respects , the pleasantest room in the
whole establ ishment, occupying a south
east corner and looking out on both streets,
th at least a dozen ample windows . This
e girls ’ room . Here they go the fi rst thing in the
m orning to han g away their coat s and hat s each in her individual locker ; and
here they all come at night after their day 5 work is over, to wash up and get
ready for home .
1 It is at the noon hour, however, that the place is best worth vis it ing,for then you will see two or three hundred girls seated at the tables, taking
the i r zlu n ch: . The - comp any s upp li es themwith"t ea and coffee w i thOi i
’
t'
eharge .
This is i y a great convenience , but a very ,
great saving for the"girls .
hundred and fifty cups a day for , l et us say, three
hundred days in the year, i s seventy - five thousand
C a sting C ream .
cups . Now,if vou happen to know how much it cost s to
make an excellent cup of t ea or coffee, you can guess pretty
closely the annual dimensions of the tea and coffee appropri
at ion . I think you will find it quite a handsom e
fimn’boz
’
r e .
To catch the fair candy—makers at the mostEV i n ter est i ng moment , however, you must look in a few
minutes after lunch . Then the scene is one of extr aor
d i n ary gayety for a down - town noon hour . When a number of healthy andright -minded girl s between the ages of fifteen and twenty - five are left to their
own devices,they invariably dance . I f R obinson Crusoe and. his m an Friday
had been a couple of eighteen - year - old New E ngland maidens,they wouldn
’
t
have bothered for a moment with footprints in the sand and float ing shipwrecks
they would have smoothed off a p lace'
on the i s land somewhere,and gone to
waltzing . Lunch over,the Lowney girl s go skimming up and down the lon g
,
airy room with all the grace of a fi rmwar e dam ezzse . I f you want to book up on
the latest thing in polkas , galops , or quadril l es, I know of no other place whereyou can get so many authoritat ive point s in so short a space of t ime . The
music"Well,that i s improvised
,or el se entirely imaginary but the dancing
couldn ’ t be better if they had the ent ire Symphony Orchestra .
Back of the girl s’
room there is a smaller room,als o equipped with
lockers,lavatories, tables , and chairs, for the us e of the men, who are al so daily
served with tea and coffee fr ee of all charge .
As long as we are doing the build in g we might run up another fl ight0 )
t o the top floor . This need not delay us long, for most of the work
here is similar to that in the first room we visit ed , consist ing
chiefly of the m elt ing of cream and the fi ll ing of moulds .
w ill find one room there fi lled with lofty piles of mould
ing frames,reaching one 011 t op o f another from floor to
ceiling where they cool and harden until they are ready
to go in the big separat ing machine we have already
moment the plump white marshmallows that stand u p “
there marshalled in such solid and tempt ing array .
o f )M “
D ip p ing B onbon s .
THE F INI SH ING ROOMS .
U T all this t ime you have probably been aski ng, Where is the chocolate"for '
THE LOWNE Y Co . i s especially noted for it s chocolates .
The elevator will answer this question with great promptn ess .
D on ’ t get out ti ll you come to a dead stop at term fim m, for the
chocolate rooms are on the ground floor beneath the offices .
You will certainly say that the best has been
kept t ill the last , for this i s much the most picturesque
er ta i n i ng part of the big factory . Here are two large
rooms running the whole length of the building,fi ll ed with girls,
sitt ing close t ogether under the electric light s,all as busy as
bees, covering with chocolat e the varied product s of the upper
rooms . Younger girls fl itt ing about the room , in and out the
aisles,keep al l the workers supplied with creams and fruit s and
other unfinished product s . These are t os sed,a handful at a t ime,
o f ,“ J
into thick,l iquid chocolate ; and when a second later they emerge one at a
time from their bath,and are lined up in or derly array on lit tle
‘ trays,they
are as brown as berries , and ready to go out into the great world which is so
ready to r eceive 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 sam e
young girl s that bring the workers their material,carry away the trays of the
finished bonbons .
These trays or p lacqu es have a di st inctive feature . At set interval s on
each there are raised letters arranged in circular form,spell ing the name
LOWNE Y ; and as each piece of work is fin i shed— chocolate cream , nougat ,bonbon , or whatever it may be— i t i s placed over on e of these stamps . Whenit har den s
nfyou have the name
“ L ow-N E Y' firmly printed i -n - the bottom . Now
this i s a very
simple ar
rangement ‘
,
but a
most sig
n i fican t
one, for 1it tel ls
the
whole
story of
the
LOWNE Y k m “ .
wants to be known by"
ltS VVO l'
kS . I t VV I ShCS 11 0 bett O n e o f C h o co la te C ove ring Ro o m s .
ved by electric ity . I t i s no r e
flect i on whatever upon the
young ladies of'
t his depart~
ment to say that they dis
t i n ctly belong to the l ight - fin
ger ed s i sterhood . Here and
there is a gir l with a pair of
scales before her,proving
the weight of eac h box ; on
one scale a box of bonbons,on
the other a five - pound weight,
and a pasteboard box with all the
car dboard partit ions of the fi lled
x thus insuring full weight of con fec
t i on ery t o the uttermost - ounce .
You must have not iced how large a part of
the work 1s done by hand . M any machines have been intro
du ced into candy -making,and you will find a great number of them in the
LOWNE Y factory ; but it st il l remain s true that in the greater part of this work,the human hand is the better workman . It is more intel ligent and discrim
i n at i ng . But in a large establ ishment like this , there i s, of course , a great
deal of m echanical work to be done . There are elevators to be run , kettl es
t o 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 electr ic ity ; so, while y ou are on' the ground floor
,you might step
out the rear door and j ust glan ce'
at the engine house, with it s great engines,it s dynamos and motors
,and it s big
,forbidding boilers . All the light
,heat
,
Cold , and motive power of the place are gen
e r ated here .
Perhaps the freezing apparatus may
inte rest you most . Next t o one of the fin
i sh i ng rooms runs a long tank ,one hundred
feet long, ten wide , and as high as your
head . I t is full of brine,and through this
brine run hundreds of pipes,into which
26
ammonia gas i s sprayed . This ammonia,evaporatin g in
pipe,draws all the heat out of the surrounding brine, and se
Co ld Sto rage ,
i ts temp er atu
of sol id ice . This
pumped through
keeps the rooms at any
even on the hottest day in summer .
THE STOREROOMS .
N leaving these lower rooms , where the chocolate i s p
upon the bonbons — and you will l eave these r o
with great reluctance, whether because of the del
fragrance of the chocolate,the omnipresence
confect ions , or the aggregate magnet ism of_so many sc
of blue,brown
,black
,and hazel eyes
,I shall not venture
u will come up into the st orerooms,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
dit ion in August as in January .
You w i ll find here in this room, and in the outer room,
great pil es of cases,— very strong cases
,for con fec
t i on ery i s heavy,ready for shipment
the zero point .
'
I f you were to
lower a pail of
fresh water near
ly t o its brim in
this brine, you wo
soon have a cake
c old brine i s
coil s of pipe and
desired temperature
Sto ck Room .
States of the U nion, the sundry Ter r i t01 i es, to South America, t o England ,and even to the distant ant ipodes .
I -t i s—quite true of a great many things that we daily eat and enj oy , thatif we were to see them made , we should no longer enj oy them nor eat them ;
but the reverse is true of the LOWNEY confections, for aft er making a carefulinspect ion of the whole building from
top to bottom , and seeing
the various sort s of
confect ion
ery there
m an u fac
tu r ed grow
from the sugar
in the cauldron
to the finished
bonbon in the box,your
chocolates will
increase immed i ately and abide
with you forever for
the presiding genius"o f the place, the p a
tron saint that rules"from roof to base
ment,extendin g his sway into
every nook and corner, i s c lean l i
ness ; an d if, as old John Wesleyused to say
,
“ Cleanl ines s is next
to godliness — a statement that no one has ever shown any disposit ion to
quest ion —i t is not to be wondered at that a bonbon that has been born and
brought up in the LOWNE Y establ ishment should be so invariably, del iciously,and marvell ously good .
Sh ip p i ng Ro o m .
Mak ing W a fers .
29
After I had been al l/"Over the big factory and watched it s
om roof t o basement , and was going away
with a cOup le of beaut iful l ittle dainty
half- pound boxes of their p ro
duct under my arm I askedmyself (your true
'
New E n g
lander i s always putt ing questions) Now
,in all this great
inst itut ion which I have ex
am i n ed so carefully and found
so int erest ing,what i s the most
At D im “ i mportant thing that I have seen"What i s it that has made these people the largest manufacturers
of chocolate bonbons in America"‘What i s'
it that made it poss ibl e for them
to give that superb— and I think I may safely add,highly expen sive exhibit
at the World ’ s Fair"And after thinking it over I came to the conclus ion that it was not their
vast area of floor Space, their big engines and dynamos , or their large company
of skill ed 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 nameon every piece of confect ionery that l eft their doors for a name in it self means
nothing .
“ The keynote to their success,
" I concluded,after revolving the
matter al l over in my mind —“ the secret of t hose busy offices and bustl ing
shipping rooms— i s the one word ‘ Purity .
’ Their chocolat e i s pu r e choco
late, nothing being added to the
wonderfully nutrit ious cocoa ex
cept sugar and vanilla ; all their
fruit flavorings are as pure as
the fruit s themselves ; an d
from the t ime the - sugar is
melted in the cauldron to the
moment the finished bonbon
i s so tast ily packed in it s
handsome box, nothing en
t ers into it s composit i on toA fte r D inn e r .
E ngin e Ro o m .
give it color, taste or consistency that impairs it s
That, I said “ i s the
secret . And it is the reputa
t ion for pure goods which the
house enj oys that gives the
name‘
-LOWNE Y, ’ printed On
every _ p i ece, it s meaning an d
i t s value . To paraphrase the
motto of an eminent metropolitan publi cation wh i ch reads
,
“ If, you see it in theit
’
s so,"THE LOWNE Y COM
P ANY might properly adopt astheir Shibboleth
,
“ If there ’ s‘ LOWNE Y ’
on the bottom,it ’ s
P U RE .
3 1
B o i le rs .
C'i i‘
i mom ’s O n l u iu h i a u C om m i s s i o n
E"EC UTI VE C O M M ITTEE O N AWARDS .
JOHN BOYD THACHER,C h a i r m an , Al b an’
y ,N .Y.
W. J . S EWELL, N ew J e r s e y . A . T. BR ITTON,D i str i ct Co lu m b i a .
A. B . AN DREWS . N o rth Ca ro l i na .
BUREAU B . B . S MALLEY, Ex
- Of f i c i o M e m b e r, B u rl i ngto n, Vt .
P AC I F I C B U HLD I NG ,
6 22 F S r .
, Wa s h i ngto n , D . C .
WASH I NGTON ,D C
,M ay 1 4, 1 894 .
-D ea r 5m I herewith enc lose you an Offic ia l copy of your Award which,in d u e"
time,wi l l be inscribed in the "D iplom a and forwarded to your present address
,u nl ess i
otherwise indicated by vou . Yours,
JOHN BOYD T H ACH ER ,
Cba z’
r m a n E x ecu ti ve Co m m i ttee on Awa r d s .
D E P ARTM E N T A . 8 9 7 9
E xh i b i tor , TH E WA LTE R M . L OWN E Y COM P A NY . A d d res s . B os ton . M a s s a ch u s etts .
G rou p 3 , Cl a s s 27 .
E x h i b i t . CH OCOL ATE B ONB ONS .
HWFI RD.
This exhib i t comp r ises thr ee qu a l i t i es an d shades of co lor i n a gr eat va r iety of s tyles ,some of them be ing qu i te n ovel and or ig in al . The en ti r e disp lay i s highly comm en dab le the
keep i ng qu al i ties“
of th e goods being esp ep i al ly so the qu a l i ty of ma ter ials , their compou n dingan d fin ish i s of the highes t or der : the car e w i th which th e goods ar e p acked i s sp ec ially n otedas in su r ing their s afe car r iage an d the ar tistic excellen ce o f the p ackages i s a cha r acter is ti cfea tu r e ; these goods a r e p r ep ar ed by a p r ocess which en ab les them to wi thstan d extr eme hea t,an d they r eta in the ir forms an d fr eshn ess i n a l l p u r ity an d good - eating qu a l i ties for an u n u su allength of t ime . This exhib i t i s o f the highes t excel len ce i n a l l p o in ts
(Signed) JAME S c . S I MM , l n dzm'
d u dee .
App r oved G E O . C . TAYLOR , P r esz’a’e l zt D epa r t m en ta l Co m m i ttee
Affir or'ea’
JOH N B OYD THACH E R , Cha i r m a n. E x ea t t i 'oe Co m m i ttee on Awa r d s .
D a l e : Ap ri l 23 , 1 894 .
32
