up with the thriving business. A fifth floor was added.

Again, by 1914, business at the Palmer facility had grown. William and Charles decided it was time to split the company into separate businesses. William and his son Edward Charles Palmer Sr. took control of the candy business, which used all five floors and the basement of the factory. Charles Edward Palmer operated the fruit house in a newly constructed building directly behind the larger candy factory.

In 1923 the Sioux City Spirit of Progress, a bi-weekly publication of the Chamber of Commerce, reported on the candy company. In this report the building, equipment, and employees were described. At the time over 100 workers and salesmen were employed. The building housed hard candy and chocolate manufacturing, warehousing, shipping, and officesThe company used an amazing 750 tons of sugar and 250 tons of different nuts. Palmer Candy shipped in raw products from across the world. Sugar came from Southern plantations and Cuba; nuts came from Texas, California, and South America, chocolate from many tropical regions, corn syrup from Iowa, and raisins from California.

During the prosperous decade of the 1920s, the Palmer Candy Company had ever-increasing sales. Also during the 1920s, candy sales in the United States were beginning to change. Candy bars sold in grocery stores became the most popular form of chocolate sales. Before this time chocolate candies had largely been sold from candy counters or in drug stores. In the early 1920s nearly 40,000 new candy bars had been invented and Palmer did not want to