A Dictionary of Occupational Terms Based on the Classification of Occupations used in the Census of Population, 1921.
ORDER XIV.—MAKERS OF FOODS, DRINKS AND TOBACCO
Sub-order 1.—Makers of Foods
434.—Sugar and Sweet Boilers
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- butterscotch maker
- a sugar boiler q.v. making butterscotch, i.e. toffee in which sugar and butter are the main ingredients.
- caramel hand
- a sugar boiler q.v. making caramel paste, in which sugar, butter or cream milk and flavouring essence are the main ingredients.
- gum boiler
- see starch hand (male).
- liquorice boiler, liquorice boilerman, liquorice maker
- places small pieces of block liquorice with water into a steam-jacketted boiling pan; stirs mixture, while boiling, with wooden or metal ladle; skims impurities from top and adds more water, as required, during boiling, until liquorice paste is formed.
- nougat boiler
- weighs out almonds or pistachio nuts, sugar, and other ingredients of nougat, in exact proportions, according to recipe; puts ingredients in a steam-jacketted pan, heat of which he regulates by means of valves, and removes from pan when properly boiled.
- pan hand, pan man, pan work hand
- puts a quantity (varying with size of pan) of almonds or other sweet centres into a steam-heated pan, temperature of which he controls by means of steam valves; moves lever to set pan revolving; as pan revolves, pours syrup, i.e. liquid sugar, over centres, which are coated and polished by revolving action; stops pan and removes completed sweetmeats.
- starch hand (male), male starch hand
; gum boiler
- weighs on scales, or, measures by means of measuring glass, ingredients for gums, mainly gelatine and butter; mixes and boils. as for sugar boiler; pours the mixture, known as "gum" or "boil," when boiled, into trays or moulds, sized according to sweetmeat required, and starch-coated to prevent "gum" sticking to sides; is responsible for steady temperature of drying room and drying of gums; is assisted by female starch hand (449) q.v.
- sugar boiler (drinks)
- measures out prescribed quantities of sugar, and pours them into steam-heated pans; controls temperature of pans by means of steam valves; runs water into pans and stirs sugar and water together; adds flavourings during boiling, and stirs them in; when sugar is completely dissolved, runs solution into containers, sometimes through felt bags or through filter papers.
- sugar boiler, sweet boiler
- is responsible for mixing, boiling and colouring of boiled sugar sweets, including butterscotch, toffee and caramels; mixes ingredients by hand, using ladle or similar implement, and boils mixture known as "boil" or "sugar," in a steam-jacketted open copper or vacuum pan, or, in small establishments, in pans over coke fire; turns out sugar, when ready, on to iron slabs, adds colouring matter, consisting of aniline dye and water, to sugar, by means of stick, or other suitable instrument, and kneads sugar, by hand, to distribute colouring evenly; except in very small firms, is assisted in one or more operations, e.g. weighing ingredients, mixing, filling pans with sugar, colouring, by confectioner's assistant (449) q.v.
- toffee boiler, toffy boiler, toffee man, toffym.an
- a sugar boiler q.v. who makes toffee, in which treacle and butter are main ingredients.
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From: A Dictionary of Occupational Terms Based on the Classification of Occupations used in the Census of Population, 1921
Ministry of Labour, 1927. Digitised by Peter Christian, August, 2016. This text is in the Public Domain.