According to the Carleton Place newspaper– there was a Mrs. Love who had a confectionery store on Bridge Street in the Good Food Co. building. People came for miles for Maggie’s delicious home made Italian Cream candy.
In the Canadian Census of 1891 Maggie was 32, head of the household, and lived alone in Carleton Place with her son Holden age 15. But, she seemed to be quite the business owner. So I dug deeper and found out that Holden’s real name was Richard Holden Stewart Love (named after his Grandfather) who was indeed born in Carleton Place on the 18th of June 1876. His father was John Love and Maggie’s maiden name was Margaret Stewart, both were from Carleton Place. She was married to John in Carleton Place on July 1, 1875 in Carleton Place and Holden was born a year later.
Maggie was definitely estranged from her husband John as he was listed in the 1891 census as living with his sister Marian Bryce and brother William, son Thomas and his niece Maggie Miller. He was also listed as being widowed which many men did in those days if they were separated. By the looks of the newspaper article it looks like Ms. Love did not sit around with a broken heart.
And all I wanted was information about a candy store.:)
Clipped from The Ottawa Journal, 28 Apr 1899, Fri, Page 8
Clipped from The Ottawa Journal, 30 May 1899, Tue, Page 8
Linda Gallipeau-Johnston– Linda, I remember a candy store right next to Central school – got lots of good stuff there (where Ike Smith has his barber shop) – the lady that ran it was May Malve at least that’s what my memory is telling me! I thought it was just a candy store – anyone else remember this or something else? Phew – thank heaven – didn’t want to think I had been dreaming this for so many year not to mention the candy I ate. The store was red tarpaper brick back then with the big Central School fence separating the properties.
Llew Lloyd– There was a candy store in the building now occupied by Ike Smith’s barber shop when I went to Central School .
So this is where the Central Candy store was:
Recipe for Italian Cream Candy
- Combine sugar, evaporated milk, corn syrup and salt in 4 qt heavy saucepan.
- Cook over medium to low heat, stirring constantly, until mixture reaches the soft ball stage (238 degrees).
- Remove from heat and add butter without stirring.
- Cool to lukewarm (110 degrees).
- Add vanilla.
- Beat with electric mixer at slow speed until candy thickens and is very creamy.
- Stir in nuts quickly.
- Pour into two buttered 8 1/2″x4 1/2″x2 1/2″ loaf pans, cool until firm.
- Remove candy from pans and wrap each loaf in foil or plastic wrap.
- Store in cold place.
- DO NOT CHEAT ON THE 238 DEGREES This is very rich and you may decide to use different pans for a different way to serve.
|Relationship to Head of Household||Head|
|Birth Year (Estimated)||1859|
|Affiliate Film Number||30953_148151|