By 1867, Hershey’s father “had largely cut himself out of the family picture” (Milton). Following an incomplete rural school education, he was apprenticed at the age of fifteen but was fired shortly after. Four years later, Hershey borrowed one hundred and fifty dollars from a gracious aunt to set up his own shop in the heart of Philadelphia. For five long years Hershey put everything he had into the business. But success eluded him, he finally closed shop and headed west to reunite with his father. With his father, Hershey found work with a confectioner. But the entrepreneur in Hershey was not content to work for someone else, and he then struck out on his own again. First in Chicago and later in New York City, but in both cases he failed again (Milton). Then in 1883, he returned to Lancaster and still convinced that he could construct a successful candy company, started the Lancaster Carmel Company. Within a few short years Hershey had a successful and thriving business. But when Hershey got an up-close look at the art of chocolate making he was immediately hooked. “The fascination quickly became focused on milk chocolate, considered a delicacy” (Milton), but was largely dominated by the Swiss. In 1900, Hershey sold the Lancaster Caramel Company for a staggering one million dollars and started a new company. Quickly, the Hershey Chocolate Company surpassed the founder’s previous venture.…