reams of coloured and fancy papers are used, whilst the total weight of the thin transparent sheets of coloured gelatine, which add so much to the brilliancy of a Christmas cracker, amounts to nearly six tons.
Making crackers.
The process by which gelatine is manufactured is a most interesting one. The raw gelatine comes over in five hundred-weight casks from Switzerland. It arrives on these shores in thick, rough sheets, measuring six feet by three feet, weighing about three to four ounces each. It is then reduced to a liquid by steam power; water being added, it is clarified, and while in its liquid state dyes of the richest hues are poured in to render it of the shade of colour desired. While the gelatine is thus in a liquid form, it is poured upon frames of glass, measuring twenty-four inches by eighteen inches, much resembling window panes. Workmen, by the movement of the glass, allow the melted gelatine to spread over it, and so form a sheet of uniform thickness. These sheets of glass are then arranged in stacks, and the film of gelatine allowed to set. When the gelatine sheets are hard upon the glass, they are then transferred to a room in which a strong current of air is allowed to pass in and out, to complete the drying process. This takes from twelve to eighteen hours, after which a knife is run round the edges of the gelatine, which then being cut with a knife peels easily off the glass, and is now ready for use.
We were curious to know what was the biggest cracker ever made. Crackers are made three feet long, containing a full-sized coat, hat, collar, frill, whiskers, umbrella, and eye-glass. A story is told of a well-known
