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4 central ideas of the article ,write in complete sentences.

How Chewing Gum Came to Be: The Story of a Piece of Chewing Gum
from The Wonder Book of Knowledge by Henry Chase Hill, 1921

The original "chewing gum" was spruce gum, the exudation of the cut branches of the spruce or fir tree. Later, pure white paraffin wax, variously flavored, took its place, but only in its turn to give way to the "chicle" now almost exclusively employed.

Though its employment in the manufacture of chewing gum is of comparatively recent date, chicle was used by the Indians prior to the days of Columbus as a means of quenching their thirst. It was first commercially imported as a substitute for rubber, but its peculiar suitability for chewing gum has resulted in the entire product being consumed by that industry. In 1885 the United States imported 929,959 pounds of chicle. The growth of the chewing gum industry is shown by the importation of nearly 5,500,000 pounds for the year ending with June 30, 1910.

The trees are "tapped" during the rainy season. The sap, or juice, as it exudes has the appearance of milk, but gradually changes to a yellow color and is about the thickness of treacle. The tree drains rapidly, the full supply of "milk" being generally obtained within a few hours, but an interval of several years usually elapses before it will yield a fresh supply. The milk differs from the juice obtained from the sugar maple, for example, in that it is not the life sap of the tree, and the flow varies greatly, some trees which show full life yielding much less than apparently poorer specimens. "Crude chicle" is obtained by simple boiling and evaporation of the milk, accompanied by frequent kneading. The product, as pressed in rough molds, is of a light gray color.

The bulk of the crude chicle manufactured is shipped in blocks to Canada, where it is further evaporated and carefully refined prior to importation into the United States. When the chicle arrives at one of the chewing-gum factories it is immediately turned over to the grinding department. It comes from Mexico in cakes, varying in size from twelve-to eighteen-inch cubes; these are a putty color, but in composition chicle is porous and brittle, particularly after it is thoroughly dried. In the cubical form it is said to contain from twenty-five to thirty per cent moisture.

The cubes are broken by a large steam hammer into irregular-shaped pieces weighing from a few ounces to a pound. These chunks are then run through grinding machines, which reduce the chicle to a coarse meal. Sometimes this breaking and grinding is done in Mexico, but the duty on ground dried chicle is five cents per pound more than upon cube chicle.

Chicle meal is dried upon frames in a special drying room, which is kept at a temperature of 80° F. An electric blower exhausts all of the moisture from the air. The pure meal is then transformed into a thick syrup under intense heat and passed through a filtering machine, one of the latest and most expensive pieces of machinery employed in the entire manufacture of chewing gum. This machine has practically solved the perplexing problem of separating impurities and foreign substances from chicle. Before the filterer was invented it was almost impossible for the manufacturer of chewing gum to produce gum entirely free from particles of grit.

It is next passed to the cooking department and placed in huge steam-jacketed kettles, which revolve continually and thus keep the chicle from scorching. While it is being cooked in these large kettles sugar is added, and as soon as the gum is done it is placed in a kneading machine. It is now about the consistency of bread or cake dough, and after being kneaded and cooled, flavor is added.

Peppermint, spearmint and other oils used are triply distilled and absolutely free of all impurities. The orange oil comes from Messina and is always the product of the very latest orange crop.

From the kneading machine it reaches a sizing table, to which are attached heavy rollers for reducing the mass of gum to a strip about a quarter of an inch in thickness and twelve inches wide.

At this stage it will be seen the gum begins to take on a ribbon shape. As it comes from the first series of rollers, it is cut into short lengths sprinkled with powdered sugar, and these short lengths are passed in sticks about two feet high on to a second series of rollers. Under the second rollers each short length of gum is once more reduced in thickness and extended in length.

The surfaces of the second rollers contain knives running lengthwise and around. These knives partially cut the gum to its final size. The thin sheets are then sent to another drying room. They remain in this room from twelve to forty-eight hours, according to the season of the year, and are then ready for the wrapping machines.

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landonterry2008 landonterry2008

13-09-2022
English

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PLEASE HELP THIS IS DUE TODAY
4 central ideas of the article ,write in complete sentences.

How Chewing Gum Came to Be: The Story of a Piece of Chewing Gum
from The Wonder Book of Knowledge by Henry Chase Hill, 1921

The original "chewing gum" was spruce gum, the exudation of the cut branches of the spruce or fir tree. Later, pure white paraffin wax, variously flavored, took its place, but only in its turn to give way to the "chicle" now almost exclusively employed.

Though its employment in the manufacture of chewing gum is of comparatively recent date, chicle was used by the Indians prior to the days of Columbus as a means of quenching their thirst. It was first commercially imported as a substitute for rubber, but its peculiar suitability for chewing gum has resulted in the entire product being consumed by that industry. In 1885 the United States imported 929,959 pounds of chicle. The growth of the chewing gum industry is shown by the importation of nearly 5,500,000 pounds for the year ending with June 30, 1910.

The trees are "tapped" during the rainy season. The sap, or juice, as it exudes has the appearance of milk, but gradually changes to a yellow color and is about the thickness of treacle. The tree drains rapidly, the full supply of "milk" being generally obtained within a few hours, but an interval of several years usually elapses before it will yield a fresh supply. The milk differs from the juice obtained from the sugar maple, for example, in that it is not the life sap of the tree, and the flow varies greatly, some trees which show full life yielding much less than apparently poorer specimens. "Crude chicle" is obtained by simple boiling and evaporation of the milk, accompanied by frequent kneading. The product, as pressed in rough molds, is of a light gray color.

The bulk of the crude chicle manufactured is shipped in blocks to Canada, where it is further evaporated and carefully refined prior to importation into the United States. When the chicle arrives at one of the chewing-gum factories it is immediately turned over to the grinding department. It comes from Mexico in cakes, varying in size from twelve-to eighteen-inch cubes; these are a putty color, but in composition chicle is porous and brittle, particularly after it is thoroughly dried. In the cubical form it is said to contain from twenty-five to thirty per cent moisture.

The cubes are broken by a large steam hammer into irregular-shaped pieces weighing from a few ounces to a pound. These chunks are then run through grinding machines, which reduce the chicle to a coarse meal. Sometimes this breaking and grinding is done in Mexico, but the duty on ground dried chicle is five cents per pound more than upon cube chicle.

Chicle meal is dried upon frames in a special drying room, which is kept at a temperature of 80° F. An electric blower exhausts all of the moisture from the air. The pure meal is then transformed into a thick syrup under intense heat and passed through a filtering machine, one of the latest and most expensive pieces of machinery employed in the entire manufacture of chewing gum. This machine has practically solved the perplexing problem of separating impurities and foreign substances from chicle. Before the filterer was invented it was almost impossible for the manufacturer of chewing gum to produce gum entirely free from particles of grit.

It is next passed to the cooking department and placed in huge steam-jacketed kettles, which revolve continually and thus keep the chicle from scorching. While it is being cooked in these large kettles sugar is added, and as soon as the gum is done it is placed in a kneading machine. It is now about the consistency of bread or cake dough, and after being kneaded and cooled, flavor is added.

Peppermint, spearmint and other oils used are triply distilled and absolutely free of all impurities. The orange oil comes from Messina and is always the product of the very latest orange crop.

From the kneading machine it reaches a sizing table, to which are attached heavy rollers for reducing the mass of gum to a strip about a quarter of an inch in thickness and twelve inches wide.

At this stage it will be seen the gum begins to take on a ribbon shape. As it comes from the first series of rollers, it is cut into short lengths sprinkled with powdered sugar, and these short lengths are passed in sticks about two feet high on to a second series of rollers. Under the second rollers each short length of gum is once more reduced in thickness and extended in length.

The surfaces of the second rollers contain knives running lengthwise and around. These knives partially cut the gum to its final size. The thin sheets are then sent to another drying room. They remain in this room from twelve to forty-eight hours, according to the season of the year, and are then ready for the wrapping machines.

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