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+The Project Gutenberg EBook of The Candy Maker's Guide, by
+Fletcher Manufacturing Company
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Candy Maker's Guide
+       A Collection of Choice Recipes for Sugar Boiling
+
+Author: Fletcher Manufacturing Company
+
+Release Date: October 20, 2009 [EBook #30293]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE CANDY MAKER'S GUIDE ***
+
+
+
+
+Produced by Meredith Bach, Rose Acquavella, and the Online
+Distributed Proofreading Team at https://www.pgdp.net. (This
+file was produced from images generously made available
+by The Internet Archive/Canadian Libraries.)
+
+
+
+
+
+
+
+
+
+  THE CANDY MAKER'S GUIDE
+
+  A COLLECTION OF
+  CHOICE RECIPES FOR SUGAR BOILING
+
+  COMPILED AND PUBLISHED BY
+  THE FLETCHER MNF'G. CO.
+
+  MANUFACTURERS OF
+  Confectioners' and Candy Makers' Tools and Machines
+  TEA AND COFFEE URNS
+  BAKERS' CONFECTIONERS AND HOTEL SUPPLIES
+
+  IMPORTERS AND DEALERS IN
+  PURE FRUIT JUICES,
+    FLAVORING EXTRACTS,
+      FRUIT OILS,
+        ESSENTIAL OILS,
+          MALT EXTRACT,
+            XXXX GLUCOSE, ETC.
+
+  [Illustration]
+
+  Prize Medal and Diploma awarded at Toronto Industrial Exhibition
+  1894, for General Excellence in Style and Finish of our goods.
+
+  440-442 YONGE ST.,--TORONTO, CAN.
+
+
+
+
+  TORONTO
+
+  J JOHNSTON PRINTER & STATIONER 105 CHURCH ST
+
+  1896
+
+
+
+
+FLETCHER MNF'G. CO.
+
+TORONTO.
+
+
+Manufacturers and dealers in Generators, Steel and Copper Soda Water
+Cylinders, Soda Founts, Tumbler Washers, Freezers, Ice Breaking
+Machines, Ice Cream Refrigerators, Milk Shakers, Ice Shaves, Lemon
+Squeezers, Ice Cream Cans, Packing Tubs, Flavoring Extracts, Golden and
+Crystal Flake for making Ice Cream, Ice Cream Bricks and Forms, and
+every article necessary for Soda Water and Ice Cream business.
+
+
+
+
+INTRODUCTION.
+
+
+In presenting this selection of choice recipes for Candy Makers we have
+endeavored to avoid everything that is not practical and easy to
+understand. The recipes given are from the most experienced and notable
+candy makers of America and Europe, and are such, that, if followed out
+with care and attention will be sure to lead to success. Practice is
+only to be had by experiment, and little failures are overcome by
+constant perseverance.
+
+After the rudiments have been thoroughly mastered, the reader has ample
+scope to distinguish himself in the Candy world, and will do so with
+patience and perseverance. We trust our patrons will look upon this
+work, not as a literary effort, but as instruction from a practical
+workman to a would-be workman.
+
+  FLETCHER MNF'G. Co.,
+    440 & 442 Yonge St., Toronto,
+      Publishers.
+
+Manufacturers of Candy Makers Tools and Machines, and every article
+required in Confectionery and Candy Making.
+
+    ASK FOR OUR CATALOGUE.
+
+
+
+
+SUGAR BOILING.
+
+
+This branch of the trade or business of a confectioner is perhaps the
+most important. All manufacturers are more or less interested in it, and
+certainly no retail shop could be considered orthodox which did not
+display a tempting variety of this class. So inclusive is the term
+"boiled goods" that it embraces drops, rocks, candies, taffies, creams,
+caramels, and a number of different sorts of hand-made, machine-made,
+and moulded goods. It is the most ancient method of which we have any
+knowledge, and perhaps the most popular process of modern times; the
+evidence of our everyday experience convinces us that (notwithstanding
+the boom which heralds from time to time a new sweet, cooked in a
+different manner, composed of ingredients hitherto unused in business),
+it is the exception when such goods hold the front rank for more than a
+few months, however pretty, tasty, or tempting they may be, the public
+palate seems to fall back on those made in the old lines which, though
+capable of improvement, seem not to be superceded. Of the entire make of
+confectionery in Canada, at least two-thirds of it may be written down
+under the name of boiled sugar. They are undoubtedly the chief features
+with both manufacturers and retailers, embracing, as they do, endless
+facilities for fertile brains and deft fingers for inventing novelties
+in design, manipulation, combination, and finish. Notwithstanding the
+already great variety, there is always daily something new in this
+department brought into market. Many of the most successful houses owe
+their popularity more to their heads than their hands, hence the
+importance of studying this branch in all its ramifications. The endless
+assortment requiring different methods for preparing and manipulating
+make it necessary to sub-divide this branch into sections, order and
+arrangement being so necessary to be thoroughly understood. _When we
+consider the few inexpensive tools required to make so many kinds of
+saleable goods, it is not to be wondered at so many retailers have a
+fancy to make their own toffees and such like, there is no reason why a
+man or woman, with ordinary patience, a willing and energetic
+disposition, favored with a fair amount of intelligence, should not be
+able to become with the aid of THIS BOOK and a few dollars for tools,
+fairly good sugar boilers, with a few months practice._
+
+There are reasons why a retail confectioner should study sugar boiling.
+It gives character to the business, a fascinating odour to the premises,
+and a general at-homeness to the surroundings. No goods look more
+attractive and tempting to the sweet eating public than fresh made goods
+of this kind. A bright window can be only so kept by makers. Grainy or
+sticky drops may be reboiled; scraps and what would otherwise be almost
+waste (at least unsightly) may be redressed in another shape, and
+become, not only saleable, but profitable. _There are many advantages
+which a maker possesses over one who buys all._ For instance, clear
+boiled goods should be kept air tight, and are therefore delivered to
+the retailers in bottles, jars, or tins, on which charge is made, these
+have to be repacked and returned. Breakages are an important item, so is
+freight--the cost of the latter is saved and the former reduced to a
+minimum.
+
+Whatever means are adopted to benefit the retailer and advertise the
+business by brighter windows, cleaner shops, less faded goods, and
+healthier financial conditions must contribute to the general prosperity
+of the trade, from the bottom step to the top rung of the ladder.
+
+It should be the aim of all amateurs to study quality rather than price.
+Goods well made, carefully flavored, and nicely displayed will always
+command a ready sale at a fair price, giving satisfaction to the
+consumer and credit to the maker. Give your customers something to
+please the eye as well as the palate, so that every sale may be looked
+upon as an advertisement. Cheap, bulky, insipid stuff is unprofitable
+and damaging to the trade as well as to the seller. I venture to assert
+that more would-be makers have come to grief trying to cut each other in
+price for rubbishy candies than through any other cause. Look at the
+number of firms who have a reputation, whose very name command trade
+at good prices, year after year add to the turnover. What is the
+talisman? Look at their goods. There is perhaps nothing very striking in
+them, but they are _invariably good_, busy or slack they are made with
+care, packed with taste, and delivered neatly in a business-like
+fashion. Compare this to our makers of cheap stuff; to obtain orders
+they sell at unprofitable prices, often at a loss, and try to make up
+the difference by resorting to various methods of increasing the bulk,
+the result is ultimate ruin to themselves, loss to their creditors, and
+injury to every one concerned. Few who read these lines will not be able
+to verify all that is stated. The writer's advice has always been to
+keep up a _high degree of excellence, try to improve in every direction,
+and success is only a matter of patience, energy and civility_.
+
+It is not intended to give a complete list of all kinds of candy known
+in the trade, that would be absurd and impossible. To be able to make
+any particular kind will require knowledge only to be gained by
+experience, so that much depends on the thoughtful endeavor of the
+beginner.
+
+
+THE WORKSHOP.
+
+Sugar boiling, like every other craft, requires a place to do it, fitted
+with tools and appliances. The requisites and requirements can be easily
+suited to the purse of the would-be confectioner. A work to be useful to
+all must cater for all, and include information which will be useful to
+the smaller storekeeper as well as the larger maker. To begin at the
+bottom, one can easily imagine a person whose only ambition is to make a
+little candy for the window fit for children. This could be done with a
+very small outlay for utensils. The next move is the purchase of a sugar
+boiler's furnace not very costly and certainly indispensable where
+quality and variety are required, it will be a great saving of time as
+well as money, the sugar will boil a much better color, so that cheaper
+sugar may be used for brown or yellow goods, while one can make acid
+drops and other white goods from granulated. Dutch crush, or loaf sugar,
+which would be impossible to make on a kitchen stove from any sort of
+sugar.
+
+[Illustration: Fig. 2.
+
+Steel Candy Furnace.
+
+No. 1--24 in. high, 19 in. diameter. Price, $7.50. No. 2--30 in. high,
+23 in. diameter. Price, $12.00.]
+
+[Illustration: Fig. 206 a.
+
+Excelsior Furnace.
+
+Height 26 in., 4 holes, from 9 to 18 in. diameter. Made entirely of cast
+iron. Price, $16. Weight 225 lbs.]
+
+[Illustration: Fig. 12.
+
+CARAMEL CUTTERS--2 Styles.
+
+Each with Steel Shaft and Screw Handles and two sets Blocks.
+
+No. 2--with 13 Steel Cutters, price      $6.50
+
+We make this Cutter with longer rod and any number of extra cutters at
+50c. each cutter.
+
+No. 1--with 13 Tinned Cutters, price       $11.00
+
+With longer rods and any number of extra cutters at 30c. each cutter.]
+
+[Illustration: Fig. 3.
+
+Copper Candy Boiling Pan.
+
+  15 x 6  $4.50,  16 x 7      $5.50,
+  17 x 8  $6.00,  18 x 9      $7.00,
+  19 x 10 $8,     20 x 10-1/2 $9.
+]
+
+[Illustration: Fig. 16. Price 76c. Improved Slide Candy Hook.]
+
+[Illustration: Fig. 6.
+
+STEAM JACKET--MADE TO ORDER.]
+
+
+LIST OF SUGAR BOILING TOOLS REQUIRED FOR A START.
+
+  1 Candy Furnace               Price, $7 50
+  1 Copper Boiling pan 15x6        "    4 50
+  1 Candy Thermometer              "    1 75
+  1 Marble Slab 48x24x2            "    8 00
+  1 Caramel Cutter                 "    6 50
+  1 Candy Hook                     "      75
+  1 Pallette Knife                 "      50
+  1 Doz. Taffy Pans                "    2 00
+  1 Pair English Candy Shears      "    1 50
+                                      ------
+           Total                      $33 00
+
+More slab room will be required as trade increases.
+
+We cannot go any further into the mysteries of this art successfully
+unless we provide ourselves with a candy machine and rolls to enable us
+to make drops. _They are indispensable_, and if we are to go on, we must
+have them to enable us to make drops, and every confectioner sells
+drops. These machines are made to suit all classes of trade, big and
+little. The small ones make just as nice drops as the large ones, and
+will turn out in the course of a day 2 or 3 cwt., by constant use, so
+that for retail purposes this quantity would generally be sufficient.
+
+[Illustration: Fig. 12-1/2.
+
+Candy Machine and Rollers for Boiled Sugar.
+
+For Fruit Drops, Acid or Cough Drops Imperials, Etc.
+
+These Machines are made to fit a Standard Gauge, and will admit of any
+number of Rollers being fitted to one frame. Thus parties having our
+frames can at any time order additional rollers which will work
+satisfactorily.
+
+The Rollers are 2 in. diameter, 3-5/8 in. long. Almost every conceivable
+pattern can be cut on them.
+
+  CANDY ROLL FRAMES,          $ 6 00 each.
+  PLAIN DROP ROLLS,            14 00 per pair.
+  FANCY DROP ROLLS,       from 16 00    "
+]
+
+Having so far got our workshop arranged the next thing is to keep it in
+order. Sugar boiling is dirty sticky business, especially on wet days,
+unless every part is kept scrupulously clean and dry, slabs and tables
+should be washed, no trace of sifting, scraps, or boiled goods, should
+be left exposed to the atmosphere during the night, the floor well
+swept, and a little clean sawdust put down every night.
+
+The comfort and ease in working in a clean place far more than offsets
+the trouble and time it takes to put it in order, besides the goods are
+much drier, brighter and easier to bottle or pack. Nothing is more
+unpleasant than to work with sticky slabs, slimy machines or dirty
+scales. The boil adheres to the slabs, sticks to the rollers, spoiling
+the shapes, and become cloudy and spotty in weighing. We are not writing
+without knowledge. Any one who has worked or visited small workshops can
+endorse the value of these remarks, and call to mind this imaginary
+picture. However, there are exceptions, still the hint will be useful in
+a good many cases.
+
+[Illustration: Fig. 5.
+
+Steel Candy Shears.
+
+English Candy Shears, $1.50.]
+
+[Illustration: Fig. 201 a. Price, $1.75
+
+Copper Cased Candy Thermometer.]
+
+
+METHOD OF SUGAR BOILING.
+
+If the learner will study the following instructions, the author
+guarantees to place him in a position to boil sugar as correctly as the
+most experienced workman. To accomplish this, the reader should provide
+himself with the sugar boiler's tools named on the preceding page.
+While the sugar is undergoing the process of boiling, it is almost
+impossible for a learner to determine the exact degree which the sugar
+has attained without a thermometer, and even the journeyman finds it so
+useful that you will find very few indeed who boil sugar without it; in
+fact many of the larger shops will not allow a sugar boiler to work
+without one. For almost any purpose the following degrees will be found
+all that is necessary. For instance put into the pan in which you intend
+to boil, 7 lbs. granulated sugar together with one quart of water,
+placing it on the fire and allow it to boil. Put a cover over the pan
+and allow it to boil for ten minutes; then take off the cover and put
+the thermometer in the pan, immersing the bottom part of it in the
+boiling sugar, and let it remain there until the sugar is boiled to the
+degree you require. The following five degrees are those used by
+confectioners for different purposes:
+
+[Illustration: Fig. 87.
+
+IRON BELL SHAPED MORTAR.
+
+English Make, Extra Heavy, Tinned inside.
+
+  1    Pint       $1 00
+  1-1/2 "          1 50
+  1    Quart       2 00
+  2     "          3 00
+]
+
+1st. The smooth, viz.,--215 to 220 by the thermometer. When the mercury
+registers these figures the sugars may then be used for crystalizing
+creams, gum goods and liqueurs.
+
+2nd. The Thread, viz., 230 and 235 is the degree which is used for
+making liqueurs.
+
+3rd. The Feather, viz., 240 to 245. Only a few minutes elapse between
+these degrees, and the sugar must be watched closely during the boiling
+at this point. This degree may be used for making fondants, rich creams,
+cream for chocolates and fruit candying.
+
+4th. The Ball, viz., 250 to 255. The sugar at this point is used for
+making cocoanut and other candies, cocoanut ice, and almost every
+description of grain sugar generally.
+
+5th. The Crack, viz., 310 to 315. This is the degree which is used, with
+little variation, for all kinds of drops, taffies, and all clear goods,
+whether for the purpose of passing through machines or manipulating with
+the hands.
+
+These degrees can be tested by an experienced hand without the aid of
+the thermometer, and the learner may accustom himself by trying them in
+the following manner: Take the stem of a clay pipe and dip it into the
+sugar as it boils, draw it out again and pass it through the forefinger
+and thumb; when it feels oily you will find by looking at your
+thermometer that it has reached the degree of smooth, 215 to 220 by the
+glass.
+
+The next degree or thread, may be tried by your taking a little of the
+sugar off the pipe between your finger and thumb and part them gently;
+if you see small threads hang between your finger and thumb that degree
+has arrived.
+
+For the degree of Ball, 250 to 255, you must have by your hand a small
+jug of cold water; when you draw the pipe out of the sugar dip it in the
+water, and when taken out of the water, if you can work it like a piece
+of putty, you have got the degree of ball.
+
+The degree of Crack must be tested the same way, and the sugar must
+leave the pipe clean; dip it again into cold water; when off the pipe
+break off a piece with your teeth; if it snaps clean in your teeth, pour
+your sugar on the slab at once.
+
+NOTE.--This last degree must be tried sharply, in giving the process for
+trying it without the thermometer. We caution all beginners to get a
+thermometer, as practice alone can instruct you without. It is also
+necessary to state that thermometers differ a little, and should be
+tested.
+
+During hot weather, it is necessary to bring the sugars up to the full
+degree; during winter months, the lower degrees marked will answer the
+purpose.
+
+
+CUTTING THE GRAIN, LOWERING OR GREASING.
+
+Almost all sugar, especially refined, whether loaf, crystalized or
+granulated, and most sugars known to the trade as pieces will, if boiled
+beyond the degree of ball, or 250 by the thermometer, when turned out of
+the pan becomes cloudy, then grainy, and ultimately a solid lump of
+hard opaque sugar. To prevent this candying, as it is called several
+agents are used, such as glucose, cream of tartar pyroligneous acid,
+vinegar &c., the action of which will cause the sugar to boil clear, be
+pliable while hot and transparent when cold. It is therefore necessary
+to use some lowering agent for all boilings intended for clear goods,
+such as drops, taffies, rocks &c.
+
+[Illustration: Fig. 29.
+
+Pyramid Forms.
+
+  No. 1, 22-1/2 inch, 2 rings
+    Price,    90c.
+  No. 2, 32 inch, 3 rings
+    Price,  $1 10.
+]
+
+[Illustration: Fig. 21.
+
+CANDY SCRAPER AND SPREADER.
+
+  12 inches long      65c
+   6   "      "       30c
+]
+
+Experience has taught most of the old hands that two of these agents
+possess all the merits necessary for the purpose, and are to be
+preferred to others for reasons it is unnecessary to state--they are
+cream of tartar and glucose. A great deal could be said in favor of
+either or both; cream of tartar is handier and cleaner to use as well as
+more exact in its action; goods boiled with it will be a better color
+and, some assert, more crisp; for acids and all best and export goods it
+is to be recommended--use a proportion of half an ounce to every 14 lbs.
+of sugar--we say about, as some strong sugars require a little more,
+this is generally measured in a teaspoon, two spoonfuls to every 14 lbs.
+of sugar.
+
+_Glucose_, being cheaper than sugar, is valuable to the confectioner,
+not only for its lowering qualities, but also as a bulk producer,
+_reducing the cost of the product_. On this account there is a tendency
+to overdo it by using too much, the result causing goods to become
+sticky and turn soft immediately they are exposed to the atmosphere, not
+only so, but we have seen drops running to a solid lump in bottles
+through being overdosed. If glucose is used in proper proportions, it
+makes an excellent lowering agent, and will answer the purpose first
+rate for ordinary drops and the like. Use three lbs. of glucose to every
+14 lbs. of sugar; keep a panful on the furnace top, so that it will
+always be hot and may be easily measured by means of a saucepan or ladle
+holding the exact quantity; add the glucose when sugar begins to boil.
+
+
+FLAVORS AND COLORS.
+
+These form almost as important a part of the trade as the sugar itself,
+and it should be the chief object of every workman to try and excel in
+these two important features; if you do not use _good flavors_, it is a
+moral certainty you cannot produce _good candies_. Flavors for boiled
+sugars should be specially prepared, those bought at an ordinary
+_chemist shop may do very well for flavoring custards and pastry, but
+are of no use for boiled sugars, in fact better use no essence at all,
+as they_ are so weak that, to give the drops &c., even a slight taste
+the quantity required reduces the degree to which the sugar has been
+boiled so much that it works like putty, and sticks to the machine while
+being pressed through; the drops when finished look dull, dragged and
+stick together when bottled; tons of drops are weekly spoiled by small
+makers using such flavors, while a little trouble and less expense would
+put them out of their misery, besides giving to the goods that clear
+bright dry appearance to be found in the drops of a respectable house.
+
+It must be remembered that the flavor is the very life of the candy.
+Color may please the eye, but excellence in that alone is not all that
+is required. A buyer may be attracted by the eye, but he does not eat
+with it. Neither old or young would knowingly eat only colored sugar. A
+sweet taste may be satisfied with sugar alone.
+
+It is the variety of pleasant flavors that is desired and it is the
+business of the confectioner to supply it. Flavors for sugar boiling
+should be as concentrated as it is possible for it to be. Several large
+houses who have confined their attention to the wants and requirements
+of the confectionery and mineral water trades have succeeded in
+producing fruit essences of quality, which is a pleasure to work with.
+Being very powerful, little is required to give the boil rich flavor,
+consequently it passes through the machine easily, forming a perfect
+drop on which the clear imprint of the engraving characteristic of the
+machine used. Essential oils used by confectioners are those having an
+agreeable aromatic flavor, and should be used in their original
+strength, without being adulterated or reduced. It is absolutely
+necessary that they should be pure and fresh, more particularly the oils
+of lemon and orange, as when not fresh and pure they partake of the
+flavor of turpentine, and are particularly unpleasant to the taste.
+
+Small makers would do well to buy carefully from a good house not more
+than would be used up in two or three months, especially the two before
+mentioned. Some oils on the contrary, improve by keeping such as
+peppermint and lavender. All essences and oils are best kept well corked
+in a cool dark place.
+
+These oils being powerful, popular and expensive, they are frequently
+adulterated. Cream of tartar and tartaric acid on account of the price
+is often increased, the former with different cheap powders, the latter
+usually with alum. Many people fail in the process through no fault of
+their own, but simply through their being supplied with inferior
+ingredients, it is therefore of importance, that colors and flavors
+should be purchased at some respectable house; get list of oils'
+extracts and essences from Fletcher Mnf'g. Co. who are large dealers in
+these goods.
+
+The colors prepared, consisting of several very nice shades of yellow
+and red, also coffee brown, jetoline black, damson blue, and apple
+green; they are in paste, ready for use, being vegetable, they are
+guaranteed strictly wholesome, and may be used with confidence.
+
+
+WRINKLES WORTH READING ON SUGAR BOILING.
+
+To make an acid drop to perfection, the pan must not only be clean but
+bright; use best white sugar, and just enough water to melt it, with a
+little extra cream of tartar (no glucose); boil on a sharp fire to 305;
+after passing through machine, well dust with icing sugar and bottle.
+Beginners should not try to work with less water, as the boil is more
+liable to grain, which can be seen by an expert and avoided. Before
+putting on the boil see that there is sufficient fuel on the furnace to
+carry through the operation. To make up a fire during the process spoils
+the color and quality. The sharper the sugar is boiled the better the
+appearance and durability.
+
+When boiling common sugars have the pan large enough,--some throw up a
+good deal of foam when they reach the boiling point and are liable to
+flow over--watch closely, and if unable to beat the foam down, lift the
+pan on the side of the fire a few minutes until boiled through.
+
+Many weak sugars burn on a clear fire before they come to a degree of
+crack. In this case sprinkle a little fresh fuel or ashes over the fire
+and replace the pan again. Should it again catch, repeat the operation
+nursing it up to the desired degree. Bad boiling sugar is very
+troublesome. A good plan is to make a rule of straining the batch just
+after it boils, through a very fine copper wire or hair sieve, this
+prevents foreign matter such as grit, saw dust or even nails, which is
+often mixed with the sugar getting into the goods. Keep thermometer when
+not in use in jar of water standing on the furnace plate by the side of
+the pan, wash out the jar and fill with cold water every morning; keep
+the thermometer clean, especially the top part, as the sugar which
+adheres to it becomes grainy, and might spoil a whole boil. After making
+many dark candies thoroughly wash the thermometer before putting into a
+light boil.
+
+In using colors for drops and clear goods, use them in the form of a
+paste where practicable, then you can mix them in when the boil is on
+the slab, thus saving your pan; keep the colors damp in jars, look over
+them every night, and, where necessary, add a little cold water to keep
+them moist, or the top may get dry and hard, which would make the goods
+specky. Use a separate piece of stick for each color to rub in with, and
+be careful not to use too much color; a very little goes a long way with
+clear boiled goods. Goods are more often spoiled by using too much than
+too little; more can always be added if the shades are too light, but
+there is no remedy if you have added too much. When coloring taffies,
+this must be done in the pan; liquid colors are best; trouble will be
+saved if used in the following order. Suppose Raspberry, Everton and
+Lemon taffies were wanted, make the Lemon taffy first, add saffron just
+before the boil is ready, then the lemon, and pour out; make the Everton
+taffy next in the same way, add the butter before the lemon; then make
+the Raspberry. In this arrangement there is no necessity of steaming out
+the pan. Had the Raspberry taffy been made first, the pan would have to
+be cleaned out before the Lemon or Everton taffy could have been made,
+because it would have been red.
+
+Measure the flavors in a graduated glass; wash out the glass frequently,
+or it will get rancid; weigh the acid and see that it is well ground; if
+it has become dry and lumpy, rub it down to a powder with a rolling pin
+or heavy bottle on a sheet of paper before using. In using fruit
+essences a little powdered tartaric acid throws up the flavor, half the
+essences will have a better effect. Put the acid on the boil after it
+has been poured on the slab in a little heap, and pour the essence over
+it, then thoroughly incorporate the whole.
+
+Use the best oil for the slab with a clean flannel cloth; keep the cloth
+in a saucer, if it lies about it falls on the floor and picks up dirt
+and carries it to the pouring plate. When it gets hard or gritty burn it
+at once and get a new one, or it may be used by mistake and make a mess.
+We have seen the beauty of a boil spoilt scores of times by using dirty
+rags and rancid oil. A sugar boiler cannot be too careful in these
+little details, the success of his work largely depends upon it. It is
+easy to inaugurate a good system, and much more comfortable to work to
+it than a slovenly "what shall I do next" sort of a method. Know where
+to find and put your hand on everything; when the boil is hot there is
+no time to look for what you require. "A place for everything and
+everything in its place" should be a practical feature in every boiling
+shop.
+
+
+STICKY CANDIES.
+
+Perhaps there is nothing more annoying to the trade than sticky boiled
+sugars. All clear goods when exposed to the atmosphere will turn damp,
+especially in wet weather. It is a question of degree, some slightly and
+some will run almost to syrup; it is impossible to obviate the former
+but the latter can be prevented. Great care should be used in adding the
+lowering, whether cream of tartar or glucose, too much of either will
+cause the goods to run immediately after they are turned out. Weak or
+inferior sugars, or not sufficient boiling, has also this effect. We
+know of no reliable agent which will altogether prevent this result but
+we do know that a careful arrangement of the different proportions,
+using good sugar and well boiling greatly mitigate, if not altogether
+prevent the grievance. Goods intended for exposure should contain just
+sufficient lowering to prevent the boil from growing grainy and boiled
+right up to the standard. Of course different sugars will carry more or
+less lowering, but this can be easily tested by the workman. A few
+experiments will determine the exact quantity for each boil. There is no
+excuse for drops sticking in bottles when corked, this should not
+occur, if it does, the fault is in the making; the water has a great
+deal to do with causing the candies to be sticky. The writer has
+experienced this in several country places, where the only supply of
+this indispensable ingredient was drawn from the artesian wells. To look
+at it, it was all that could be desired--a beautiful, cold, clear and
+wholesome beverage. Of its chemical constituents I do not pretend to
+give an opinion, but the drops and other clear boils for which it was
+used got damp directly after they were exposed, and would have run to a
+syrup had they not been covered up. The goods keep all right in bottles,
+but it is very annoying, not to speak of the injury and loss to a
+business, when this is the position with regard to the water supply. The
+only remedy we could suggest, and which was very successful, was
+powdered borax. We used this in the proportion of a teaspoonful to every
+14 lbs. of sugar adding it just as the sugar began to boil. Borax has
+been found useful with any water when making goods to be exposed in the
+window or on the counters, such as taffies, rocks and clear boiled
+sugars generally. Where the supply of water, as in most large towns is
+suitable, given good sugar, cream of tartar or glucose, in proper
+proportions, and careful boiling up to the standard, the addition of
+borax is unnecessary and should only be resorted to under special
+circumstances.
+
+
+PLAIN TAFFY.
+
+  14 lbs. White Sugar.
+  2 quarts Water.
+  1/2 ounce Cream Tartar.
+
+PROCESS.--This is an easy and capital recipe to begin with. The process
+is practically the same as for all other clear goods, but the
+ingredients being fewer there is little chance of their getting
+complicated. With a thermometer it is hardly possible to make a mistake,
+besides it will make the instruction more intelligible: should he not
+possess this appliance, we must ask that the instructions "How to boil
+sugar" should be committed to memory, as it would be tedious and a great
+waste of time and space to keep explaining how to tell the different
+degrees through which the sugar passes before it comes to the point
+required for the different goods given in this book. For this and other
+reasons I will assume the learner to be working with one.
+
+Put the sugar and water in a clean pan, place it on the fire and stir it
+occasionally till melted; when it comes to the boil add the cream of
+tartar and put a lid on the pan; allow it to boil in this way for ten
+minutes, remove the lid and immerse the bottom part of the thermometer
+in the boiling liquid and allow it to remain in this position until it
+records 310 degrees, then quickly take out the thermometer, lift off the
+pan and pour contents into frames, tins, or on a pouring slab, which
+have been previously oiled. If on a pouring slab, mark the boil into
+bars or squares, while warm, with a knife or taffy cutter: when quite
+cold it is ready for sale.
+
+
+LEMON TAFFY.
+
+  14 lbs. White Sugar.
+  1/2 ounce Cream Tartar.
+  Saffron Coloring.
+  2 quarts Water.
+  Lemon Flavoring.
+
+PROCESS.--Proceed as directed for plain taffy. When the sugar reaches
+305 degrees, add a few drops of saffron color; when it reaches 310
+degrees, add a few drops of oil of lemon and pour out immediately into
+frames or tins; or if on pouring slab, mark out into bars or squares
+before it gets cold. The pouring slab should be level so that the sheet
+should be all the same thickness.
+
+
+BUTTER SCOTCH.
+
+  8 lbs. White Sugar.
+  1 lb. Fresh Butter.
+  Lemon Flavoring.
+  1/4 oz. Cream of Tartar.
+  1 quart Water.
+
+PROCESS.--Melt the sugar in the water by an occasional stir when the pan
+is on the fire, then add the cream of tartar and boil up to 300, lift
+the pan on to the side of the furnace and add butter in small pieces
+broken off by the hand; slip the pan on the fire again, adding the lemon
+flavoring; let it boil through so that all the butter is boiled in then
+pour into frames; when partly cold mark with cutter into small squares;
+when cold divide the squares; wrap each in wax-paper; sold generally in
+one cent packages.
+
+N.B.--There is good butter scotch and better butter scotch, but no bad
+butter scotch; this quality may be improved by the addition of a large
+proportion of butter: some makers would put 2 lbs. or even 3 lbs. to
+this quantity, but that would be regulated by the class of trade and the
+size squares. These frames are made to hold 144 squares; a boil this
+size will make each square weigh about 1 oz., but any weight of square
+may be arranged by the adding or deducting from the boil.
+
+
+EVERTON TAFFY.
+
+  12 lbs. White Sugar.
+  2 lbs. Dark Sugar.
+  2 lbs. Fresh Butter.
+  1/2 oz. Cream of Tartar.
+  2 quarts Water.
+  Lemon Flavoring.
+
+PROCESS.--Melt the sugar in the water, add the cream of tartar and boil
+the whole to the degree of 300; lift the pan on the side of the fire put
+in the butter in small pieces, place the pan again on the fire and let
+it boil through; add the lemon and give it time to mix in, then pour out
+contents into frame, or on pouring plate to cut up into bars. Everton
+taffy and butter scotch are similar, except in color; same remarks as to
+quality will apply in both cases; if the fire is very fierce, do not put
+the pan down flat on it after adding butter; nurse it gently to prevent
+burning; little fresh coke shaken over the fire would assist.
+
+
+RASPBERRY TAFFY.
+
+  14 lbs. White Sugar.
+  1/2 oz. Cream of Tartar.
+  Raspberry Flavor.
+  2 quarts Water.
+  Brilliant Rose.
+
+PROCESS.--Bring the sugar and water to a boil, add the cream of tartar,
+put on the lid for ten minutes, then uncover and immerse the
+thermometer; continue to boil to 300; tinge a bright red with liquid,
+brilliant rose; add raspberry essence; pour out on frame or pouring
+plate and mark into bars or squares of convenient size; when cold the
+taffy is ready for packing and sale.
+
+
+FIG TAFFY.
+
+  10 lbs Good Yellow Sugar.
+  2 lbs. Glucose.
+  3 lbs Figs Chopped Fine.
+  3 pints Water.
+
+PROCESS.--Boil the sugar, water and glucose to a weak crack, 295; lift
+the pan partly off the fire, putting a piece of iron under it to prevent
+it burning; add the figs, gently letting the whole thoroughly boil
+through and mix; pour in oiled tins or on slab, and mark into squares.
+When adding the figs let them drop through the fingers, not in a heap.
+
+
+WALNUT TAFFY.
+
+  5 lbs. Brown Sugar.
+  5 lbs. Crystal Sugar.
+  2-1/2 lbs. Glucose.
+  3 lbs. Walnuts.
+  2 quarts Water.
+  Lemon Flavoring.
+
+PROCESS.--Shell the walnuts, peel off the skin chop very fine. Boil the
+glucose, sugar and water as before directed to the degree of weak crack,
+300. Lift the pan a little from the fire; add the prepared nuts by
+letting them run through the finger gently; let the whole boil through,
+then add a few drops of the oil of lemon; when thoroughly mixed in, pour
+out the boil and mark into bars before too cold. The flavor is improved
+by roasting the walnuts a little before putting in the boil.
+
+
+PEANUT CANDY.
+
+Boil to the crack, 1 quart best New Orleans Molasses, 1 lb. glucose and
+1 quart water.
+
+Prepare the meats by removing the thin reddish skin in which they are
+enveloped and fill a tray to about the depth of an inch. Pour over them
+the hot candy prepared as directed, stirring the meats till each one is
+covered. A little less candy should be used than will suffice to
+entirely cover the meats, though each separate one should be covered,
+the object being to use just enough of the candy to cause the meats to
+adhere firmly together, thus forming a large cake, which when nearly
+cold may be divided into squares or bars with a sharp knife.
+
+Almonds and other nuts may be used in the same manner above described.
+
+
+BARCELONA TAFFY.
+
+  5 lbs. Brown Sugar.
+  5 lbs. Crystal Sugar.
+  3 lbs. Barcelona Nuts.
+  2 lbs. Glucose.
+  2 quarts Water.
+  Lemon Flavoring.
+
+Prepare the nuts by chopping them fine, boil the sugar, glucose and
+water to the degree 300. Remove the pan a little from the fire add the
+nuts carefully; when thoroughly boiled through and amalgamated, add a
+few drops of lemon and pour out contents into frame or on pouring plate
+and mark into bars.
+
+
+COCOANUT TAFFY.
+
+  6 lbs. Granulated Sugar.
+  2 lbs. Desiccated Cocoanut Unsweetened.
+  4 lbs. Brown Sugar.
+  2 lbs. Glucose.
+  3 pints Water.
+  Lemon Flavoring.
+
+PROCESS.--Melt the sugars in the water, bring it to the boil, add the
+glucose and continue to boil to the degree 300; lift the pan a little
+way from the fire; let the desiccated cocoanut run gently in the boil;
+continue to boil until the lot is well mixed through; add a few drops of
+oil of lemon and pour out in frames; use the lemon cautiously, too much
+spoils the flavor.
+
+[Illustration: Fig. 14.
+
+  Cocoanut Slicer and Shredder.
+  IMPROVED STEEL GRATER.
+  Pat. Aug. 30, 1887.
+
+No. 2 we claim to be the best Hand Made Machine in the Market. It is
+easily adjusted for cutting, slicing or grating, the several plates
+requiring but a moment to adjust to the shaft. It is the only machine
+having an outside adjustment.
+
+  No. 2 Machine, Slicer and Shredder      $20 00
+  Grater for same                           3 00
+]
+
+
+COCOANUT TAFFY OR STICK JAW.
+
+  6 lbs. Granulated Sugar.
+  4 lbs. Brown sugar.
+  3 pints Water.
+  2 lbs. Glucose.
+  4 Large Cocoanuts Sliced.
+
+PROCESS.--Boil to crack 310 by the thermometer, the sugar, glucose and
+water; have the cocoanut freshly peeled and sliced ready; raise the pan
+two or three inches from the fire; slide in the nut, stirring gently
+with spatula to keep them off the bottom till well boiled through, then
+pour out in tins or frames.
+
+N.B.--Stir gently only the one way or you may grain the boil.
+
+[Illustration: Fig. 13.
+
+Citron and Orange Peel Slicing Machine.
+
+This is a useful Machine for Slicing Peel in thin and regular pieces for
+the tops of Maderia Cakes, etc.
+
+It is also made double-action i.e.--with both Slicing and Shredding
+Knives, the latter being used to shred or grate Cocoanut, etc., very
+fine.
+
+Price, $13 00]
+
+[Illustration: Fig. 202 a. Price $1 00.
+
+New Almond Grater.
+
+One of the Best Almond Graters in the Market.]
+
+
+EGGS AND BACON.
+
+  10 lbs. White Sugar.
+  2-1/2 lbs. Glucose.
+  3 pints Water.
+  1 lb. Nonpareils.
+  1 Cocoanut.
+  Brilliant Rose Coloring.
+
+PROCESS.--Cut a large cocoanut into slices, dry them and lay them on the
+pouring plate in rows about half an inch apart; sprinkle between them
+thickly some nonpareil of various colors (hundreds and thousands). Boil
+to crack the sugar, glucose and water; tinge with brilliant rose, and
+carefully and evenly pour the contents over the pouring plate,
+disturbing the nut and nonpareil as little as possible. A good plan is
+to have a small shallow ladle with an open spout, into which pour a
+little of the boil, run over the plate a small stream from the ladle
+first, this will bind the nut, etc., and keep them in their places while
+the bulk is being poured out.
+
+
+ALMOND HARDBAKE.
+
+  10 lbs. Good Brown Sugar.
+  2 lbs. Glucose.
+  Lemon Flavoring if desired.
+  3 lbs. Almonds.
+  3 pints water.
+
+PROCESS.--Split with a sharp knife the almonds, lay them face downwards
+on an oiled plate, cover the plate as closely as possible; boil the
+glucose, sugar and water to the crack 305; remove the pan from the fire,
+and pour the contents carefully and evenly over the almonds; the
+addition of a little lemon or almond flavoring will improve it.
+
+N.B.--See remarks re-ladle in previous recipe.
+
+
+ALMOND ROCK.
+
+  10 lbs. Brown Sugar.
+  2 lbs. Glucose.
+  6 lbs. Sweet Almonds.
+  3 pints water.
+
+PROCESS.--Clean your almonds by blowing out all the dust and grit, pick
+out the shells, dissolve the sugar water and glucose; boil the lot up to
+crack; pour the contents on oiled plate. Sprinkle the almond all over
+the boil, shake over the lot a few drops of oil of lemon; turn up the
+edges first, then the whole boil; mix and knead it like dough until all
+the almonds are well mixed in; no time must be lost in this process or
+the sugar will get too hard; when firm make a long roll of the entire
+boil, place it on a hard wood board, and cut it up into thin slices; it
+will have to be kept in shape while cutting, by turning over and
+pressing the sides as it becomes flat; a special large sharp knife is
+used for this purpose. A smaller boil than the above had better be tried
+by beginners, say half the quantity. This can be done by halving the
+ingredients. Needless to state these remarks apply to other recipes.
+
+
+FRENCH ALMOND ROCK.
+
+  12 lbs. White Sugar.
+  3 lbs. Glucose.
+  6 lbs. Sweet Blanched Almonds.
+  4 pints water.
+
+PROCESS.--Boil the sugar, water and glucose in the usual way to the
+degree of weak crack, 305 by the thermometer, then ease the pan a little
+way off the fire, and let the almonds gently slide into the mass. Use
+the spatula a little just to keep the almonds from sticking to the
+bottom, stirring lightly only the one way, then watch the boil carefully
+till it turns a light golden color; lift off the pan and pour the
+contents into the frames. The almond will come to the top better in tins
+than in pouring plates.
+
+Of course a better quality is made by adding more almonds, or vice
+versa. The almond after being blanched should be spread on a tin and
+dried, either on the stove top or in the oven.
+
+
+RASPBERRY CANDY.
+
+  12 lbs. White Sugar.
+  3 lbs. Raspberry Jam.
+  2 quarts water.
+  Brilliant Rose Coloring.
+
+PROCESS.--Melt the sugar in water, and boil to ball 250; add the
+raspberry jam, and stir it well in; remove the pan from the fire, add
+sufficient coloring to make bright raspberry; rub part of the mixture
+with spatula against side of pan until it changes a heavy opaque, then
+stir the whole mass until uniform. Pour the contents carefully on a
+slab, covered with greased paper; make the sheet about 1/2 inch thick,
+mark into bars with a sharp knife, and break up when cold.
+
+
+APRICOT CANDY.
+
+  6 lbs. White Sugar.
+  2 lbs. Apricot Jam or Pulp.
+  2 pints water.
+  Saffron Coloring.
+
+PROCESS.--Melt the sugar in the water and boil to ball, 250, add the jam
+or pulp. Stir well until thoroughly mixed in, remove the pan, rub part
+of the contents against the side of the pan with spatula until cloudy
+and opaque; color with saffron a bright yellow, then stir the whole
+together until uniform cloudy; pour out in frames or on slab covered
+with oiled paper. A pinch of tartaric acid would improve the flavor, but
+often prevent candying, unless in the hands of an expert. In any case
+the acid should be added in a fine powder after the whole has been
+thoroughly grained. A pallette knife is a very useful knife for rubbing
+the sugar against the sides of the pan.
+
+
+BROWN COCOANUT CANDY.
+
+  14 lbs. Brown Sugar.
+  6 large Cocoanuts Sliced.
+  3 pints water.
+
+PROCESS.--Melt the sugar in the water, and boil to degree of ball, then
+add the sliced cocoanut, stir them in remove the pan from the fire and
+rub the sugar against the side of the pan until it becomes cloudy stir
+the whole together until the whole becomes cloudy and thick; turn out
+the batch into tins or on slabs; mark with a sharp knife into squares or
+bars. When cold break it up at marks. Prepare the cocoanuts by cutting
+them up into thin slices with a spokeshave or machine. The brown skin is
+seldom skinned off for this dark candy.
+
+
+WHITE COCOANUT CANDY.
+
+  14 lbs. White Sugar.
+  6 Large Cocoanuts Peeled and Sliced.
+  3 pints Water.
+
+PROCESS.--Peel off all the brown skin from the nuts with a sharp knife;
+wash them and cut into thin slices. Melt the sugar in the water and
+boil to ball 250, add the sliced nuts, keeping the boil well stirred.
+When thoroughly mixed, remove the pan from the fire and commence to
+grain with pallette knife or spatula until the whole mass turns an
+opaque white. Now turn out the batch into frames, or on the slab, which
+has been covered with paper; mark into convenient sized bars, break up
+when set hard.
+
+
+CHOCOLATE COCOANUT CANDY.
+
+  10 lbs. Brown Sugar.
+  1 lb. Pure Block Cocoa.
+  4 Cocoanuts shredded.
+  3 pints water.
+
+PROCESS.--When cracking the nuts, do so over a basin and save all the
+milk: peel all brown skin off and cut the nut into fine shreds with
+machine; dissolve the sugar in the pan with the water and cocoanut milk,
+boil up to ball, remove the pan a little off the fire, then add the nut
+together with the pure block cocoa, stir the whole together, grain on
+side of pan as before directed. Stir the whole well up and turn out into
+frames or on pouring plates.
+
+N.B.--The pure cocoa should have been previously melted in a saucepan or
+chopped up in small pieces. In the latter case there is less waste, and
+the heat of the sugar would soon melt it.
+
+
+FRUIT CANDY.
+
+  7 lbs. White or Brown Sugar.
+  1 lb. Currants cleaned and dried.
+  1/2 lb. Sultanas.
+  1/2 lb. Sweet Almonds.
+  2 pints water.
+  Saffron Coloring.
+
+PROCESS.--Mix together the fruits, which should have been freed from
+grit and dust; boil the sugar and water to the degree of ball, 250;
+remove the pan from the fire; gently grain the boil by rubbing a little
+of the syrup against the side of the pan until cloudy, then slide in the
+fruit and stir the whole together, adding a little saffron to color a
+bright yellow. See that the mass has changed to an opaque, then turn the
+lot out into frames or on a pouring slab.
+
+
+CANDIES, VARIOUS.
+
+Fruits green, dried or preserved, almonds and nuts of almost every
+description, as well as flavors and colors of a pleasant taste and
+pretty hue may be used in making candies. The process is exactly the
+same: the ingredients can be arranged to suit the fancy of the maker and
+the palate of his customers. The field to select variety from seems
+inexhaustible, so that new goods of this class should be introduced ad.
+lib. No good purpose could be served by giving a procession of these
+simple instructions, when with little thought and judgment anyone could
+invent a new candy for themselves. It might be as well to add that a
+little glucose or cream of tartar added will make the candies softer,
+and may be used, if preferred, in each formula in the proportion of 2
+lbs. of glucose or a teaspoonful of cream tartar to every 10 lbs. of
+sugar.
+
+[Illustration: ROLLER PATTERNS.
+
+  No.                   To lb.
+
+   1 Tom Thumb Drop      1000
+   2 Currant Drop         840
+   3 Acid Drop            500
+   4 Sour Ball            250
+   5 Sour Ball            180
+   6 Fish                 200
+   7 Fish                 150
+   8 Fish                 120
+   9 Fish                  60
+  10 Fish                  40
+  11 Strawberry           200
+  12 Raspberry            200
+  15 Shell                200
+  16 Motto Lump           200
+  17 Motto Lump           120
+  18 Motto Lump            80
+  27 Seal Cough           200
+  28 Waffle               180
+  33 Cigar                 35
+  37 Heart and Hand       100
+  38 Acorn                209
+  42 Batton               200
+  53 Cough                120
+  54 Polka                200
+  55 Rifle                150
+  58 Twist Loaf           200
+]
+
+
+BARLEY SUGAR DROPS.
+
+  14 lbs. White Sugar.
+  3 lbs. Glucose.
+  4 pints water.
+  1/4 oz. Oil Lemon.
+  Saffron Coloring.
+
+PROCESS.--Put the sugar and water in a pan, place it on the fire, giving
+it an occasional stir until the sugar is dissolved, then add the
+glucose, or 1/4 oz. cream of tartar--either will do, but do not use
+both--place the cover on the pan and let it boil for ten minutes or so,
+(the cover is put on to steam the sides of the pan and keep it clean and
+free from granulation); take off the cover and put in the thermometer,
+immersing the bottom part in the boiling liquid. Let the whole boil
+until it reaches the degree of crack, 300; tinge with saffron, then pour
+the contents on pouring plate, which has been previously oiled; sprinkle
+a few drops of oil of lemon over it, turn the edges as it begins to
+cool: then turn it over, knead it up as soon as you can handle it: if it
+is on a cool slab you must be pretty smart or it will get too hard. As
+soon as it gets stiff enough cut off small convenient pieces and pass
+through the barley sugar machine; when cool break up, give them a good
+shake in a rough sieve to free them from any machine scraps; the drops
+are then ready for bottling. Powdered sugar is not usually mixed with
+these drops.
+
+
+PEAR DROPS.
+
+  14 lbs. White Sugar.
+  3 lbs Glucose.
+  1/4 oz. Essence of Pear.
+  1 oz. Tartaric Acid.
+  2 quarts water.
+  Paste, Red Color.
+
+PROCESS.--Dissolve the sugar in the water, add the glucose, and bring
+the whole to the degree of crack, pour the contents on the slab, rub in
+a little red paste color in one corner of the boil to color light pink,
+turn up the edges, add the powdered acid in a little heap, pour over the
+acid the pear essence and thoroughly mix through the entire mass by
+kneading: when the batch is stiff enough cut off in small pieces and
+pass through the pear drop rollers; when cold sift and mix some icing
+sugar amongst them, and bottle.
+
+
+RASPBERRY DROPS.
+
+  14 lbs. White Sugar.
+  2 quarts water.
+  3 lbs. Glucose.
+  1/2 oz. Essence of Raspberry.
+  1 oz. Tartaric.
+  Coloring, Brilliant Rose.
+
+PROCESS.--Melt the sugar in the water, add the glucose and boil the
+whole up to crack; pour out the boil on a cold slab, rub in a little of
+the cherry paste to color, turn up the edges, put in the powdered acid
+in a little heap, pour over the acid the raspberry flavoring and knead
+up the batch till thoroughly mixed and fit for the machine. Cut off in
+pieces and pass through the raspberry rollers; sift, dust and bottle
+when cold.
+
+
+ALMOND TABLETS.
+
+  14 lbs. Brown Sugar.
+  3 lbs Glucose.
+  Lemon Flavoring.
+  2 lbs. Almonds, Chopped.
+  4 pints water.
+
+PROCESS.--Boil the sugar, glucose and water, as directed, to the degree
+of crack; pour the boil on oiled plate, sprinkle the almond over it
+with a few drops of oil of lemon, knead the whole together till stiff,
+cut off small pieces and pass through tablet rollers.
+
+
+PINE APPLE DROPS.
+
+  14 lbs. White Sugar.
+  3 lbs. Glucose.
+  4 pints water.
+  1 oz. Tartaric Acid.
+  Saffron Coloring.
+  1/4 oz. Essence Pine Apple.
+
+PROCESS.--Boil the sugar, glucose and water, as before directed, to the
+degree of crack 310; add to the boil saffron paste after it has been
+poured on the slab: when on the slab put in the acid and essence of
+pineapple; knead the whole together; when stiff enough, cut off in
+pieces and pass through the pineapple roll.
+
+
+COCOANUT TABLETS.
+
+  14 lbs. White Sugar.
+  3 lbs. Glucose.
+  1 lb. Desiccated Cocoanut.
+  4 pints water.
+
+PROCESS.--Boil the sugar, water and glucose to the degree of crack; pour
+on slab and sprinkle the desiccated cocoanut over the boil, flavor with
+lemon, mix up and pass through tablet rollers.
+
+
+ACID DROPS AND TABLETS.
+
+  14 lbs. Best White Sugar.
+  3/4 oz. Cream of Tartar.
+  Lemon Flavoring.
+  4 pints water.
+  4 oz. Tartaric Acid.
+
+PROCESS.--Put the sugar and water in clean bright pan and bring to the
+boil, add cream of tartar, place the lid on the pan and boil for ten
+minutes: remove the cover and put in thermometer, boiling on a sharp
+fire to the degree of crack: pour out at once on clean, greased slab:
+when cool enough, turn up at the edges and fold the boil over, then add
+the acid which has been finely powdered, together with a few drops of
+lemon; knead up the whole until stiff and pass through drop or tablet
+rollers; break up when cold, and dust with powdered sugar, weigh and
+bottle.
+
+N.B.--We mean the term "white sugar" to include loaf, dutch crush,
+granulated or crystal; any of these of good quality will answer the
+purpose.
+
+
+BROWN COUGH DROPS.
+
+  14 lbs. Brown Sugar.
+  3 lbs. Glucose.
+  3 oz. Acid Tartaric.
+  1/2 oz. Oil Aniseed.
+  1/4 oz. Oil Cloves.
+  1/4 oz. Oil Peppermint.
+  2 oz. Herb Horehound.
+  5 pints Water.
+
+PROCESS.--First boil the herb horehound in the water ten minutes, then
+strain; add the liquor to the sugar and the glucose, and boil as for
+other drops to crack 310; pour on oiled slab; turn up the edges and fold
+in the boil, then put the tartaric acid in a little heap on the boil,
+and pour over it the aniseed, clove and peppermint, knead up the whole,
+thoroughly mixing the flavors until stiff enough to pass through machine
+cough drop rollers.
+
+N.B.--The brown sugar should be of good boiling quality.
+
+
+LIGHT COUGH DROPS.
+
+  14 lbs. White Sugar.
+  3 lbs. Glucose.
+  3 oz. Acid Tartaric.
+  1/2 oz. Cough Drop Essence.
+  1/2 oz. Oil Aniseed.
+  4 pints Water.
+
+PROCESS.--Boil the sugar, glucose and water as before directed to the
+degree of crack, 310; pour on greased slab; first turn up boil, then add
+powdered acid, cough drop essence and oil of aniseed; mix thoroughly
+until ready for machine, and pass through cough drop rollers; break up,
+sift, and dust with powdered sugar.
+
+N.B.--We have almost said enough about plain machine drops; they are all
+practically made alike, the color, flavor and shape alone differing. See
+_our_ list for _colors_ and _flavors_, _candy machines_ and _rollers_.
+
+
+TAR COUGH DROPS.
+
+1 oz. Dried Rose Leaves boil in 1 gallon water to half a gallon, strain
+and mix with 10 pounds Sugar, 21 pounds Glucose and 1 oz. strained Tar,
+boil to the crack and finish as for other drops.
+
+
+IMITATION CHOCOLATE STICKS.
+
+  8 lbs. White Sugar.
+  2 lbs. Glucose.
+  Vanilla Flavoring.
+  3 pints Water.
+  1 oz. Tartaric Acid.
+
+PROCESS.--Place the pan containing the sugar and water on the fire, stir
+in the glucose and bring the lot to the degree of weak crack, 300; pour
+on the slab, turn up the edges, fold over the boil, and add the acid and
+vanilla; when thoroughly mixed and stiff enough to handle, then pull
+over the hook until glossy white: remove it to the slab, and roll into
+rods about half an inch thick; when cold snip off into short equal
+lengths and dip them into melted chocolate paste, composed of 1/2 lb.
+pure block cocoa, 1/2 lb. ground sugar and 3 oz. lard or cocoa butter
+(no water). Melt these ingredients in a vessel by standing it on the hot
+furnace plate (not too near the fire) stir until all is dissolved and
+incorporated, then dip sticks in this mixture singly, taking them out
+immediately and laying them on wire frames to dry.
+
+
+CHOCOLATE COCOANUT STICKS.
+
+  8 lbs. White Sugar.
+  2 lbs. Glucose.
+  Desiccated Cocoanut.
+  3 pints Water.
+  4 oz. Pure Cocoanut.
+
+PROCESS.--Boil the sugar, water and glucose as directed to degree of
+weak crack, 300; pour on oiled slab: cut off one third for pulling; add
+to the other two-thirds the pure cocoa and mix it in; pull the smaller
+piece over the hook until white and glossy; spread out the solid sugar
+and lay the pulled in the centre casing it round evenly then roll into
+sticks 1 inch thick; when cold, snip off into lengths make a thin
+solution of gum or gelatine, wet the surface of each stick, and roll in
+desiccated cocoa nut; when dry they are ready for sale.
+
+
+ACID STICKS.
+
+Clear white.
+
+  10 lbs. White Sugar.
+  2 oz. Tartaric Acid.
+  Lemon Flavoring.
+  1/2 oz. Cream of Tartar.
+  3 pints water.
+
+PROCESS.--Put the sugar and water in a clean bright pan, add the cream
+of tartar and boil up sharply to a weak crack, 300; pour the batch on
+oiled slab; turn in the edges, fold the boil over, then put in powdered
+acid with a few drops of lemon; knead the whole together, working one
+end down to a point; draw it out the required thickness, the full length
+of the plate, cut it off, then do another length likewise, repeating the
+operation until the boil is worked up; keep the first piece in shape by
+occasionally rolling them while the remainder of the boil is being
+pulled out and shaped. When the boil is finished, and the sticks cold,
+snip them off in lengths with scissors. An assistant is very useful to
+keep the sticks in motion while the boil is being worked up or they may
+become flat.
+
+
+PEPPERMINT STICKS.
+
+Dark brown with light stripes.
+
+  8 lbs. Brown Sugar.
+  2 lbs. Glucose.
+  3 pints Water.
+  Peppermint Flavoring.
+
+PROCESS.--Bring the sugar, glucose and water to the degree of crack in
+the usual way; pour the batch on the slab; work in the flavors; cut off
+a piece about 1-1/2 pounds from the boil and pull it over hook until
+light and satiny, then roll the pulled sugar out into a long stick, cut
+it into six pieces of equal length and lay them on the solid boil
+longways and equal distances apart, then roll the boil into shape, bring
+down one end to a point; pull out into convenient lengths, twisting
+them so that the stripes form a pretty spiral round the stick.
+
+N.B.--For the stripes in this case, white sugar is often used and looks
+much better, but to do so two pans are necessary, one may be a small
+saucepan to boil two pounds. The white sugar is boiled separately in the
+ordinary way, otherwise, process, would be exactly as described.
+
+
+LEMON STICKS.
+
+  Pulled yellow centre with yellow case.
+
+  8 lbs. White Sugar.
+  2 lbs Glucose.
+  Yellow Paste Color.
+  3 pints Water.
+  Lemon Essence.
+
+PROCESS.--Boil the sugar, glucose and water to a weak crack; pour the
+batch on oiled slab; work in color and flavor; cut off one-third and
+pull over the hook until of a bright yellow satiny appearance; remove it
+from the hook; spread out the plain sugar and lay the pulled in the
+centre; case it nicely all round with solid, then commence to roll;
+bring one end down to required thickness; pull out into sticks as long
+as convenient, when cold snip into lengths required.
+
+
+ORANGE STICKS.
+
+  Pulled white body with one broad red and two narrow orange stripes.
+
+  8 lbs. White Sugar.
+  2 lbs. Glucose.
+  3 pints Water.
+  Red Coloring.
+  Oil of Orange.
+  Tartaric Acid.
+
+PROCESS.--Boil the sugar, glucose and water to the weak crack, 300; pour
+batch on slab; cut off about one-third of the boil; divide this into two
+pieces; color one-part a deep red and the other a deep orange; mix in
+the colors quickly and stand them aside on a piece of wood in a warm
+place till wanted; now put the acid and flavoring into the larger
+portion of the boil and pull over the hook until white and spongey;
+remove it to the slab, then take the piece of red sugar and draw it out
+about 18 inches long and 2-1/2 inches wide; lay it down the centre of
+the pulled sugar, then take the piece of orange sugar and pull it out
+about 3 feet, half the thickness of the red, cut in two and place one on
+each side of the red, about two inches from it, roll, twist and pull out
+the recognized thickness; when cold, snip in lengths.
+
+
+CINNAMON STICKS.
+
+Clear pink body with four narrow white stripes.
+
+  6 lbs. White Sugar.
+  2 lbs. Glucose.
+  Cinnamon Flavor.
+  3 pints water.
+  Cherry Paste Color.
+
+PROCESS.--Bring the sugar, glucose and water to the crack and pour out;
+cut off piece and pull it white: color the body light pink, add the
+flavor, prepare the four stripes as before directed, lay them on the
+clear sugar, equal distance apart, roll out in lengths and snip off when
+cold.
+
+
+CLOVE STICKS.
+
+Almost transparent with a tinge of red, striped with white and red
+stripes alternately.
+
+  8 lbs. Sugar.
+  2 lbs. Glucose.
+  3 pints water.
+  Cherry Paste Color.
+  Oil of Cloves.
+
+PROCESS.--Boil the sugar, glucose and water to 300; pour on the oiled
+slab; cut off small portion, divide it into two, color one deep red,
+pull both stripes and lay them alternately on the solid sugar, form the
+boil into a roll, bring down one end, usually the left end, to a point;
+pull out in long lengths and twist; when cold snip with scissors to
+size.
+
+
+RASPBERRY STICKS.
+
+Pulled white centre, cased with red and striped with six narrow white
+stripes.
+
+  8 lbs. White Sugar
+  2 lbs. Glucose.
+  3 pints water.
+  Cherry Red Paste Color.
+  Raspberry Essence.
+
+PROCESS.--Boil the sugar, glucose and water to crack 300; pour the batch
+on plate; cut in half and color one half red, then flavor both halves
+with essence, (raspberry and a little tartaric acid); pull one half over
+the hook and cut off one third of it and lay it aside; put the other two
+thirds in the centre of the red solid sugar and case it around; now lay
+the remaining piece of pulled sugar in six lengths of equal thickness
+and distances apart on the top of the cased boil; roll out the ball to
+the required thickness, twist and snip off into lengths when cold.
+
+
+TWISTED BARLEY SUGAR STICKS.
+
+Hand Made.
+
+  8 lbs. White Sugar.
+  2 lbs. Glucose.
+  3 pints water.
+  Lemon Flavoring.
+  Saffron Color.
+
+PROCESS.--Put the sugar and water in a clear, bright pan and bring to a
+boil, then add the glucose: put on the lid for five minutes, continue
+boiling in the usual way till it reaches crack 300; now add sufficient
+coloring to tinge a golden color and pour the boil carefully over the
+smooth slab, so that the sheet of sugar will not be more than the eighth
+of an inch thick. When the sheet has partly set, cut it into strips one
+inch wide and the whole length of the sheet with scissors. Let an
+assistant take charge of the strips and twist them by taking hold of an
+end in each hand and turn them in opposite directions, forming a spiral
+column; when cold snip the required lengths and carefully weigh and
+bottle. To make these goods the operators must be very quick in their
+movements. The slab must be warm on which the sugar is poured, as the
+thin sticks cool so fast and get brittle.
+
+
+PEPPERMINT BULL'S EYES.
+
+For cornered drops cut at angles, black with white stripes.
+
+  8 lbs. Brown Sugar.
+  2 lbs Glucose.
+  3 pints water.
+  Peppermint Flavor.
+
+PROCESS.--The process is exactly the same as for peppermint stick, viz;
+boil the sugar water and glucose to weak crack, 300; pour the boil on
+oiled plate, flavor with peppermint and work well up; in a smaller pan
+have two pounds of white sugar, with the usual proportion of cream of
+tartar and water boiled to the same degree; pull this over the hook
+until white and porous; remove it to the plate and work it down into
+lengths about one inch thick; lay them longways on the solid boil, equal
+distances apart; make the whole boil into a thick roll, bringing one end
+down to a point; draw off as for one cent sticks, but thicker; then with
+scissors snip them off in pieces about an inch long. Hold the scissors
+in the right hand, the sugar in the left; every time you make a clip
+turn the sugar half way round, so that the corners of each cushion will
+be at opposite angles.
+
+
+BULL'S EYES, (Various.)
+
+The formula given for the different kinds of sugar sticks will answer
+for the variety of bull's eyes. The process and ingredients are
+precisely alike. The sticks may or may not be drawn out a little
+thicker, according to the size of drop required. Cream of tartar may be
+substituted for glucose in all recipes given for boiled goods. The sugar
+is not boiled quite so high for hand goods or pulled sugar as it is for
+machine drops; being a little lower it works better, keeps longer
+pliable, and is less brittle when cold.
+
+
+ROUND BALLS.
+
+  8 lbs. Sugar.
+  2 lbs. Glucose.
+  Color.
+  3 pints water.
+  Flavor.
+
+PROCESS.--Boil the sugar, water and glucose in the usual way to weak
+crack, say 300; pour the boil on the slab, color and flavor to taste;
+work the batch up until stiffish, then roll the boil round, getting one
+end down to a point as directed for sticks, pull it off in lengths of
+about three feet and about one inch thick; cut in pieces with "JACKSON
+BALL CUTTER" and roll round with the hand. An expert assistant is
+necessary for this operation, as the balls must be shaped while hot and
+kept on the move till cold.
+
+[Illustration: JACKSON BALL CUTTERS.
+
+This cut represents our Improved Ball Cutter, or Press, which cuts only
+one size ball; the improvement consists of a finger bar, operated by a
+cam, so that each time the handle is raised the fingers throw out the
+balls from between the knives.
+
+Fig 211 a.
+
+  No. 1 Cuts 8 balls, 1-1/8 inch diameter (with Fingerbar)}
+   "  2  "  11 balls, 13-16 in.     "             "       } $15 00
+   "  3  "   9 balls, 1 inch        "             "       }
+]
+
+[Illustration: Jackson Ball Cutter.
+
+This Machine has two steel knives, and is regulated by a gauge, so that
+it will cut Balls of any size.
+
+Fig. 210 a.
+
+Price, $5 00 ]
+
+This general recipe will apply to all balls. For details of pulling,
+striping, casing and variety the reader is referred to the various
+processes given for sticks and bulls eyes. They are all made and
+finished in this way. For small sizes, pull out the lengths thinner; for
+large sizes, thicker.
+
+To make the various striped balls nicely, requires practice and a good
+deal of it. No amount of book learning will teach those who are quite
+ignorant of sugar boiling; but at the same time if the reader has
+mastered the simpler process at the beginning of the book, he is quite
+capable of understanding this and working out his own ideas in this way;
+but hand-made balls should not be attempted until the learner feels
+confident he can manage a boil easily and quickly, because there is no
+time to think after the sugar is on the slab. The manipulation must now
+have been acquired to an extent so as to enable the operator to proceed
+as if by instinct.
+
+
+ROSE BUDS.
+
+  8 lbs. White Sugar.
+  2 pounds glucose.
+  5 or 6 drops Otto of Roses.
+  3 pints water.
+  Cherry Paste Color.
+
+PROCESS.--Boil the sugar, glucose and water to the degree of crack 300,
+pour on oiled slab, cut off about one third for pulling, color the
+larger piece a deep red and flavor with otto of roses; pull the smaller
+piece over the hook till white; spread out the larger piece, lay the
+pulled sugar in the middle, casing carefully round, pass through small
+acid drop rollers.
+
+N.B.--Turn the boil on its edge every time you cut a piece for the
+machine, in order to keep the pulled sugar as near the centre as
+possible.
+
+
+RIPE PEARS.
+
+  8 lbs Sugar.
+  2 lbs. Glucose.
+  3 pints water.
+  1 oz. Tartaric Acid.
+  Cherry Red.
+  Yellow Paste Color.
+  1/4 oz. Essence Pear.
+
+PROCESS.--Melt the sugar in the water, add the glucose and boil to 305;
+pour on slab, cut the batch into three equal parts, flavor with essence
+of pear, together with a little acid, color one part deep red and one
+deep yellow, pull the third portion over the hook and lay it between the
+yellow and red pieces so that one side will be yellow and the other
+bright red; cut off into convenient sizes and pass through large pear
+drop rollers. These goods are sold either plain or crystalized.
+
+
+BOILED SUGAR TOYS.
+
+See our stock of clear toy moulds, list of which is mailed on
+application. They may be had to turn out all kinds of figures, such as
+dogs, cats, elephants, etc. They are very popular among the children and
+sell well in certain districts, and show a handsome profit. The moulds
+are generally made in two parts; they must be well oiled; the sugar
+boiled as for drops. Fill the moulds full, and just before the whole
+mass sets, pour as much of the sugar out as will run; this will leave
+only a thin coating which cling to the sides of the shapes and will
+easily come out when the mould is parted, then you have the figures
+complete but hollow. Boiled sugar whistles are made exactly the same
+way.
+
+
+TO CRYSTALIZE BOILED SUGAR GOODS.
+
+Several descriptions of boiled sugars are sold crystalized, which look
+very pretty and stand exposure to the atmosphere better. The process is
+very simple and may be done with little trouble. When the drops have
+been made and set, break them up and sift them well in a coarse sieve,
+now shake them over a pan which is boiling, so that they get damped by
+steam, and throw them in a heap of crystal sugar; mix them well up, so
+that the sugar adheres to the drops uniformly: now sift them out of the
+sugar again and they will dry in a few minutes and be ready for packing.
+Another method is, when the drops have been made and sifted, to have a
+thin solution of gum or gelatine and shake it over them and rub them all
+together till damp all over; now throw over them sufficient crystal
+sugar to coat them and mix them up; when dry sift again and pack.
+
+N.B.---When being crystalized the goods should be warm, not hot, or
+they will candy. Large French pears should be crystalized by the latter
+process and be almost cold during the operation; being bulky they
+retain the heat a long time, and therefore have a great tendency to
+grain.
+
+
+IMITATION INDIAN CORN.
+
+  8 lbs. White Sugar.
+  2 lbs. Glucose.
+  Yellow Color.
+  3 pints Water.
+  Lemon Flavoring.
+
+PROCESS.--Boil the sugar, glucose and water to weak crack, 305; pour the
+boil on slab, flavor with lemon and color yellow; cut this boil in two
+and pull one-half over the hook; roll the pulled half out in lengths
+about the size of a corn pod; now put the plain yellow sugar through the
+Tom Thumb drop rollers, loosening the screws a little, and ease the
+pulled sugar with sheets from the machine; if done carefully, the result
+will be a good imitation of real Indian corn.
+
+
+POPCORN BALLS.
+
+Roast the corn berries over a smokeless fire in a corn popper (get our
+price for corn poppers); keep shaking until every berry has burst; boil
+sufficient sugar and water to the degree of feather, 245; add to each 7
+lbs. syrup, four ounces of dissolved gum arabic; wet the popped corn in
+this syrup, and roll them in fine pulverized sugar until coated all
+over, then lay them aside; when dry repeat the coating process in the
+same manner until they have taken up the desired thickness of sugar.
+Weigh or measure sufficient coated berries, according to size of ball
+required, moisten them with thin syrup, partly form the ball by hand,
+then put it in a pop corn ball press and press tightly into shape, then
+form into balls in the usual way with pop corn ball press.
+
+[Illustration: Pop Corn Ball Press
+
+Makes Balls 3-1/2 inches diameter, has brass cups top and bottom, so
+arranged that the ball is pushed out of the cup at each operation.
+
+Any Size Ball made to order.
+
+Price complete any size Ball, $35 00
+
+Fig. 208 a.]
+
+
+POPCORN BRICKS.
+
+PROCESS.--The corn berries are prepared as for balls; boil brown sugar
+in the proportion of 8 lbs. sugar and two pounds molasses to ball, 250;
+pour the syrup over the corn and thoroughly mix them; press them
+immediately into oiled tins. The process should be done quickly and the
+seeds pressed as tightly together as possible; when cold they are ready
+for sale and may be cut to size with sharp knife.
+
+[Illustration: POP CORN HAND BALL PRESS.
+
+  2    in. diameter      Price     $4 00
+  2-1/2 "    "            "         4 00
+  3     "    "            "         4 00
+  3-1/2 "    "            "         5 00
+  4     "    "            "         5 00
+  Egg Shape 3-1/8 x 2-1/4 "         5 00
+
+Fig. 209 a.]
+
+
+POP CORN CAKES.
+
+PROCESS.--Prepare the corn as for balls and pack them closely into
+strong square tins slightly oiled with olive oil of best quality; boil
+to crack, sufficient brown sugar and glucose for quantity required and
+pour the hot syrup over the pop corns, just enough to make them adhere.
+When cold cut them up with a sharp knife the size.
+
+[Illustration: CORN POPPERS--Made Very Strong.
+
+  1/2 Peck         $2 00
+  1 Peck            2 75
+  1/2 Bushel        3 75
+  1 Bushel          4 75
+
+Fig. 523.]
+
+
+JAP NUGGETS NO. 1.
+
+  2 lbs. White Sugar.
+  4 lbs. Glucose.
+  4 lbs. Desiccated Cocoanut unsweetened.
+  Yellow Coloring.
+  1-1/2 lbs. Farina.
+  2 pints Water.
+
+PROCESS.--Mix the ingredients in copper pan; boil on a slow fire to
+stiff ball, 250, stirring all the time; add coloring to fancy; when
+ready, pour carefully on an oiled plate, making the sheet about half an
+inch thick; when cold, dust with pulverized sugar and cut up with sharp
+knife to size.
+
+N.B.--A few loose iron bars are useful to form a square on the pouring
+plate, in proportion to size of boil; that the exact thickness of sheet
+may be determined.
+
+[Illustration: PATENT CANDY CUTTER.
+
+For Cutting Caramels, Japanese Cocoanut, and all kind of Bar Candies.
+
+Cuts all thicknesses up to one inch, and all widths up to one and
+one-quarter inches.
+
+Moving Bed of Machine is 32 inches long and 9 inches wide. Will cut 1500
+pounds of Candy per day.
+
+One of the handiest and most useful all round Machines a man can buy.
+
+Price, $75 00]
+
+
+JAP NUGGETS NO. 2.
+
+  2 lbs. White Sugar.
+  4 lbs. Good Brown.
+  5 lbs. Desiccated Cocoanut.
+  7 lbs. Glucose.
+  2-1/2 lbs. Farina.
+  3 pints Water.
+
+PROCESS.--Put the sugar, glucose and water in the pan; place it on a
+slow fire; stir in the cocoanut and farina and boil to stiff ball, 255,
+keeping it well stirred. Pour on an oiled slab, and cut up to size; when
+set, dust with powdered sugar. In large factories where this candy is
+made, machinery plays an important part. In fact the manipulation is
+practically all done by mechanism. There is the desiccator for preparing
+the cocoanuts, the steam pans, which are fitted with beaters revolving
+inside, fixed with chains and weights for lifting them out, so that the
+cans may be emptied and cleaned without trouble; also plates for rolling
+out sheets to size, and cutting machines which cut the nuggets any size,
+the machine being so arranged that by simply altering a pawl on a
+ratchet wheel the size of the nuggets is determined. Where this
+elaborate arrangement exists our formula would neither be desirable nor
+necessary, nor do we pretend to suggest or advise. However, many tons
+are made in the ordinary boiling shop with the usual appliances and
+conveniences, and it is to assist people thus situated is the principal
+object of this book.
+
+
+JAP NUGGETS NO. 3.
+
+  4 lbs. Good Brown Sugar.
+  3-1/2 lbs. Glucose.
+  3 pints Water.
+  4 lbs. Desiccated Cocoanut Unsweetened.
+  2 lbs. Farina.
+
+PROCESS.--As before, brown coloring should be used if required dark; it
+makes goods look richer; when the boil is cut up the nuggets should be
+thrown into pulverized sugar.
+
+
+VANILLA NOUGAT (Common.)
+
+  12 lbs. White Sugar.
+  3 lbs. glucose.
+  1/2 oz. Essence Vanilla.
+  4 lbs. Sweet Almonds small.
+  3 pints water.
+
+PROCESS.--Put the sugar, glucose and water in a clean pan, place it on a
+sharp fire and stir until dissolved; then put on the cover and let it
+boil for five or six minutes; now remove the lid and continue to boil to
+soft ball degree; now pour the contents on a damp slab (one over which
+water has been sprinkled); when cool take a long flat spatula and work
+the sugar about until it becomes white and creamy; now add the almonds
+(which have been previously blanched and dried), together with the
+vanilla essence; keep working up the whole until of uniform consistency;
+now spread the mass on wafer paper in sheets one inch thick, cover the
+sheets with wafer paper, rolling the top smooth; when set cut into bars.
+Should the cream be a little thin add some icing sugar when mixing; if
+boiled properly this is not required. Most cheap Nougats now in the
+market are made more or less according to this formula, color and flavor
+differently for variety.
+
+
+ICE CREAM CONFECTIONERY.
+
+Boil 7 lbs. of loaf sugar with three pints of water: add a small
+teaspoonful of cream of tartar, allow it to boil for 10 minutes, then
+add one pound of fresh butter: it will then commence to froth up, and
+care must be taken that the pan is large enough, as the syrup will
+occupy twice the space than if there had been no butter added; boil this
+mixture to the degree of very weak crack, or 285 by the thermometer, at
+which point it is done; pour it on the slab, which has been of course
+previously greased. As soon as it begins to cool, turn it up and knead
+it until it gets stiff enough to pull over the hook. When on the hook
+pull it sharp till it gets white as snow. This white is usually flavored
+with vanilla or oil of lemon. It may be either pulled out in bars or
+left in the heap. It is very easily broken in small pieces for retail
+purposes. In the summer or hot weather keep this candy from the air, or
+it will be inclined to be sticky. This eats very rich and commands good
+sale at best prices.
+
+
+RASPBERRY AND STRAWBERRY ICE CREAM CONFECTIONERY.
+
+This is made exactly as the last with the addition of a little red color
+before the boil is poured out, or it may be colored on the slab; add a
+little essence of raspberry or strawberry and a pinch of tartaric acid
+just before pulling the boil. Color the raspberry a little deeper than
+the strawberry.
+
+
+CHOCOLATE ICE CREAM.
+
+To make chocolate ice cream, boil the same quantities as before
+precisely in the same way in every particular. When the sugar has been
+pulled out, work well into it 1/2 lb. powdered chocolate; knead this
+well up in order that the chocolate may be well mixed with the sugar.
+Put in sufficient chocolate to give the boil a dark brown color,
+otherwise it would be too light when pulled.
+
+
+VANILLA CARAMELS.
+
+  8 lbs. White Sugar.
+  2 lbs. Glucose.
+  1 lb. Fresh Butter.
+  2 Tins Condensed milk.
+  2 pints water.
+  Vanilla Flavoring.
+
+PROCESS.--Boil the sugar, glucose and water to the degree of ball 250;
+remove the pan a little from the fire, add the milk and butter, the
+latter cut into little pieces and well stir in with wooden spatula until
+the whole is thoroughly mixed, then gently bring the mass through the
+boil and pour out on greased slab, making the sheet about 1/2 inch
+thick; when set cut with caramel cutter, and when cold separate the
+squares and wrap in wax paper.
+
+
+COCOANUT CARAMELS.
+
+  8 lbs. Sugar.
+  2 lbs. glucose.
+  1 lb. Fresh Butter.
+  1-1/2 lbs. Desiccated Cocoanut, unsweetened.
+  2 Tins Condensed Milk.
+  2 pints water.
+
+PROCESS.--Melt the sugar in the water, add the glucose and boil up to
+ball 250; remove the pan to side, then stir in the butter, milk and
+cocoanut, bring through the boil, pour on slab or in frames about 1/2
+inch thick; when set mark with caramel cutter; when cold separate and
+wrap in wax paper.
+
+[Illustration: CLADS PATTERN COCOANUT GRATER.
+
+Extra Strong, Two Graters. Clamps to Table or Bench, $1 50
+
+Fig. 21.
+
+Citron and Cocoanut Cutter.
+
+No. 1 Large Price, $1 20
+
+A very handy and useful slicer. Durable and cheap.]
+
+
+RASPBERRY CARAMELS.
+
+  8 lbs. Sugar.
+  2 lbs. glucose.
+  1 lb. Fresh Butter.
+  Brilliant Rose Color.
+  1 lb. Raspberry Pulp or Jam.
+  2 Tins Condensed milk.
+  2 pints water.
+
+PROCESS.--Boil the sugar, glucose and water to weak crack 250; remove
+the pan to side of fire, add the milk, butter (cut small) and jam; stir
+the whole together, replacing the pan on the fire; add sufficient
+coloring; keep stirring all the time until the whole comes through the
+boil; pour out, mark with set, divide and wrap when cold.
+
+
+WALNUT CARAMELS.
+
+  8 lbs. White Sugar.
+  1 lb. Shelled Walnuts broken small.
+  2 lbs. Glucose.
+  1 lb. Fresh Butter.
+  Saffron Coloring.
+  2 tins Condensed Milk.
+  2 pints Water.
+
+PROCESS.--As above, caramels require careful watching and a lot of
+stirring, the boil being liable to catch and flow over; fire must not be
+too fierce; when too hot put an iron under one side of the pan to keep
+it up a little from the fire; keep constantly on the stir after butter
+and flavoring ingredients are added.
+
+
+CHOCOLATE CARAMELS.
+
+  8 lbs. Good Sugar.
+  1/2 lb. Pure Chocolate unsweetened.
+  2 lbs Glucose.
+  1 lb. Fresh Butter.
+  Vanilla Flavoring.
+  2 pints Water.
+  2 tins Condensed Milk.
+
+PROCESS.--When the sugar, glucose and water have been boiled to the
+degree of ball, 250, and the milk, butter and chocolate have all
+dissolved and incorporated, bring gently through the boil, then pour out
+on oiled slab or in frames; when set, mark deeply with caramel cutter;
+when cold, separate with sharp knife and wrap in wax paper.
+
+
+VANILLA CARAMELS NO. 1 Quality.
+
+  6 lbs. Sugar.
+  2 quarts Sweet Cream.
+  Essence of Vanilla.
+  15 lbs. Fresh Butter.
+  4 lbs. Glucose.
+
+PROCESS.--Put the sugar, glucose and cream in the pan; put it on a slow
+fire and stir constantly; let it boil to a stiff ball, then add the
+butter; keep stirring, when it has well boiled through, remove the pan
+from the fire; flavor with vanilla extract: pour out on oiled plate;
+mark when set with caramel cutter; when cold, divide with sharp knife
+and wrap each caramel in wax paper.
+
+
+VANILLA CARAMELS, No. 2 Quality.
+
+  5 lbs. Sugar.
+  1 lb. Fresh Butter.
+  3 pints New Milk.
+  1/2 oz. Cream of Tartar.
+  2 pints water.
+  Vanilla Flavoring.
+
+PROCESS.--Boil the sugar, milk and water with the cream of tartar on a
+slow fire, stir all the time till it reaches a stiff ball, add the
+extract of vanilla and stir it gently; remove the pan from the fire and
+pour contents on oiled slab; mark deep with caramel cutter when set;
+when cold separate with sharp knife. These caramels should be cream
+color.
+
+
+MAPLE CARAMELS.
+
+By using pure maple, maple caramels may be made precisely as vanilla;
+the flavor of the maple sugar is sufficient without any artificial
+essence. These caramels will of course be dark.
+
+
+RASPBERRY AND STRAWBERRY CARAMELS.
+
+These flavors may be used in either of the last two recipes--best
+quality according to the first, second quality as to the second. Walnut,
+cocoanut, etc., may be added for other flavors.
+
+
+CHOCOLATE CARAMELS No. 1 Quality.
+
+  6 lbs. Best Sugar.
+  4 lbs. Glucose.
+  1-1/2 lbs. Pure Chocolate, Unsweetened.
+  2 quarts Sweet Cream.
+  1-1/2 lbs. Fresh Butter.
+
+PROCESS.--Put the sugar and cream in the pan, stir it well together,
+then add the glucose; let it boil to a stiff ball, ease the pan off the
+fire a little and put in the butter in little pieces, then the
+chocolate; keep stirring together; bring the mass through the boil, then
+add extract of vanilla; remove the pan and pour contents on oiled slab,
+making the sheet about 1/2 inch thick; mark deep with caramel cutter
+when set; divide with sharp knife when cold and wrap in paper.
+
+
+CHOCOLATE CARAMEL, No. 2 Quality.
+
+  5 lbs. Sugar.
+  3/4 lb. Fresh Butter.
+  1 quart of New Milk.
+  3/4 lb. Pure Chocolate, Unsweetened.
+  1/2 oz. Cream of Tartar.
+
+PROCESS.--Melt the sugar in the milk, add the cream of tartar and boil
+to the degree of ball; ease the pan a little off the fire and stir in
+the butter and chocolate; bring the whole to a boil, add extract of
+vanilla, then remove the pan and pour contents on the slab; mark and
+separate as directed on last.
+
+
+UNWRAPPED CARAMELS.
+
+Caramels have usually been sold wrapped in wax paper. This is necessary
+when the goods are boiled very low and contain a large proportion of
+glucose. Like other caramels the ingredients vary, but the following
+will answer the purpose:--
+
+  7 lbs. White Sugar.
+  2 lbs. Glucose.
+  1/2 lb. Fresh Butter.
+  1 Tin Condensed Milk, or one quart Sweet Cream.
+  3 pints water.
+  Vanilla Flavoring.
+
+PROCESS.--Boil the sugar, glucose and water to weak crack 285; remove
+the pan from the fire, add the butter and milk, stir gently until
+dissolved, add the flavoring just before the stirring is finished, then
+pour contents on oiled slab; when cool enough cut with caramel cutter.
+If required crinkly on top; run over the sheet with a corded rolling pin
+just before cutting.
+
+[Illustration: BUTTERCUP OR MIXED DROP MACHINE.
+
+This Machine is used for Cutting Buttercups, and a large variety of
+other Candies. Has saw teeth for making crimped edged buttercups. Very
+quick working machine.
+
+Price, $19 00 ]
+
+[Illustration: LATEST THING OUT.
+
+NEW SATINETTE PRESS.
+
+Buttercups and Satinettes will have a very large sale this season.
+
+Purchase one of our Machines and make your own.
+
+The Machine will pay for itself in a short time, besides you can always
+have fresh made goods.
+
+Price      $15.00]
+
+[Illustration: Cullums Patent Buttercup Cutter.
+
+No. 1.
+
+No. 2.
+
+Fingers for Buttercup Cutters.
+
+This is a Machine every Confectioner should have for cutting Buttercups,
+Drops, &c.
+
+No. 1 Machine is same as No. 2, but is 24 inches long, 3 inches wide,
+will cut 70 pieces at one movement, and is the cheapest Machine ever put
+on the market. Price, $5 00
+
+No. 2 Machine is 34 inches long, 4 inches wide, cuts 150 pieces, giving
+them a fine cushion shape and glossy appearance. Cuts three times as
+fast as any roller. Comparatively no waste or cracked Buttercups with
+this Machine. Cut represents Lifter, the fingers of which fit into the
+knives of the Machine so that the 150 pieces of candy can be removed by
+one movement. Price, $14 00
+
+Machine with Teeth to form Buttercup with Stitched Edges. Price, $20 00]
+
+
+BUTTERCUPS.
+
+These beautiful candies are very popular; they are pleasing both to the
+eye and the palate when they are well made, but they must be kept air
+tight or they will soon lose all their attractiveness and become a
+sticky mass, as they have a great tendency to "sweat." In order to
+prevent this as much as possible it is advisable to use a little borax
+in each boil. The process is simple enough, but must be worked quickly,
+in fact the beauty depends upon the rapid manipulation of the sugar over
+the hook; keep the eye fixed on the color; as soon as it becomes a
+glossy satin with a close grain it is finished; lift it off the hook
+immediately and return to the slab for casing. Do not carry on the
+pulling operation until it becomes spongy, and be careful not to use too
+much color; the tints should be light and delicate when finished.
+Machines are made for cutting buttercups, price $6.00 and $14.00, each
+machine. Crimped edge machine, $20.00 each. _Get our price list._
+
+
+VANILLA BUTTERCUPS.
+
+  7 lbs. Best White Sugar.
+  2 lbs. Fondant Paste.
+  1 lb. Desiccated Cocoanut, fine.
+  Green color.
+  1 teaspoonful Cream of Tartar.
+  1 quart water.
+  Borax.
+
+PROCESS.--Put the sugar, water and cream of tartar in the boiling pan
+and boil up to crack 310 in the ordinary way; while the pan is on the
+fire, take the fondant paste and work into it the desiccated cocoanut,
+with a little essence of vanilla, and lay aside till required. When the
+boil has reached the required degree pour the sugar on the slab, color
+it light green, and when partly cool, pull over the hook until it
+becomes a delicate satin tint; return it to the slab, press the boil
+out, lay the fondant paste in the centre and case it all around with the
+pulled sugar; now carefully work the one end of the boil down to a point
+as for sticks and draw it out in lengths, required thickness: lay them
+on the machine and press gently until cut through; the buttercups are
+then ready for packing. It is advisable to work small boils of these
+goods, as the casing being boiled soon gets brittle; keep turning the
+bulk round on the plate so as to keep the fondant paste exactly in the
+centre.
+
+
+RASPBERRY COCOANUT BUTTERCUPS.
+
+  7 lbs. Best White Sugar.
+  2 lbs. Fondant Paste.
+  1 lb Desiccated Cocoanut.
+  1 lb. Raspberry Jam, boiled Stiff.
+  1 teaspoonful cream of Tartar.
+  1 quart Water.
+  Carmine Color.
+  Borax.
+
+PROCESS.--Work the jam and cocoanut into the fondant paste; boil the
+sugar, water and cream tartar to crack; pour on oiled slab; color light
+rose tint: when partly cool, pull and work off as in the preceding
+recipe and cut with buttercup machine.
+
+
+COCOANUT BUTTERCUPS.
+
+  7 lbs. Sugar.
+  2 lbs. Fondant Paste.
+  1 lb. Desiccated Cocoanut.
+  Yellow Color.
+  1 teaspoon Cream Tartar.
+  1 quart Water with Borax.
+  Lemon Flavor.
+
+PROCESS.--As usual, buttercups of any sort or flavor may be made by
+following the directions given, and substituting different essences,
+jams, chopped nuts or almonds, and color to fancy.
+
+
+BLACK CURRANT BUTTERCUPS.
+
+  7 lbs. White Sugar.
+  2 lbs Fondant Paste.
+  1 lb. Black Currant Jam.
+  1/2 oz. Tartaric Acid.
+  1 teaspoonful Cream Tartar.
+  1 quart Water.
+  Borax.
+  Purple Color.
+
+PROCESS.--Work the jam, acid and color into the fondant paste, boil the
+sugar, water and cream tartar to crack, and work off as already
+described.
+
+
+FONDANT CREAM WORK OR BUTTERCUP FILLING.
+
+This branch of the business has developed wonderfully during the last
+few years. This cream is not only moulded and worked into every
+conceivable shape, size color and flavor by itself, but is used with
+chocolate, fruits, etc., to make an endless variety of pleasing and
+tasty confections. The smaller goods in this work form the body, and
+sometimes the whole, of many beautiful mixtures, and no window can now
+be considered orthodox unless they have a good display of these goods.
+For our purpose the variety is a matter of detail which we only mention
+to remind the reader that he must look for the greater part of it
+outside the covers of this guide. The process is practically the same
+all through; the mixing, flavors, colors and shapes make whatever
+distinction there is. It will only be necessary to give a fair selection
+of formulas to enable the reader to imitate anything he sees in this
+line, or invent something new.
+
+[Illustration: Fig. 15. a
+
+Asbestos Gas Batch Warmer or Spinning Furnace.--Two Sizes.
+
+32 inches long, price $15.00. Can be used in sections if desired.]
+
+
+RASPBERRY & VANILLA FONDANTS.
+
+  10 lbs. White Sugar.
+  2-1/2 lbs. Glucose.
+  Raspberry and Vanilla Flavor.
+  3 pints water.
+  Carmine Color.
+
+PROCESS.--Boil the sugar, glucose and water in the usual way to the
+degree of soft ball; then remove the pan from the fire; damp the
+pouring plate with cold water; pour the boil on it and let it remain
+till nearly cold. With a long pallette knife or wooden spatula, commence
+to work the syrup until it changes to a white glossy cream; then divide
+the batch into two; put one part in the pan and remelt it, just enough
+to make it a consistency to mould, add vanilla flavor and run it into
+rubber moulds; now put the other portion in the pan and remelt; color it
+a light pink; flavor with essence of raspberry and mould in the same
+shapes; when the goods are set and cold crystalize them with cold syrup.
+
+N.B.--Have everything very clean when making fondants; every speck will
+show; a touch of blue will make the white a better color.
+
+
+CHOCOLATE & VANILLA FONDANTS.
+
+  10 lbs White Sugar.
+  2-1/2 lbs. Glucose.
+  Vanilla Flavoring.
+  3 pints Water.
+  1/2 lb. Pure Chocolate.
+
+PROCESS.--Prepare the fondant creams as in last recipe; when the boil
+has been creamed, divide into two, one part being twice the size of the
+other, put the small portion in the pan to remelt, adding the chocolate
+paste; stir until paste is dissolved and incorporated, but do not let
+the cream boil; remove the pan from the fire; run chocolate cream in
+rubber moulds filling the impressions only one-third part full; then
+melt the white cream, flavor with vanilla and fill up the moulds; when
+set crystalize in cold syrup; each fondant will be in two colors, white
+tipped with chocolate.
+
+[Illustration: Fig. 15. Batch Warmer or Gas Candy Heater. Price $5.00.]
+
+
+COCOANUT FONDANTS.
+
+  9 lbs. White Sugar.
+  2-1/2 lbs. Glucose.
+  1-1/2 lbs. Fine Desiccated Cocoanut, Unsweetened.
+  Carmine Color.
+  3 pints Water.
+  Lemon Flavoring.
+
+PROCESS.--Proceed to make the cream as before directed and divide the
+batch into two equal parts: remelt one part and stir in half the
+desiccated cocoanut with a few drops of lemon; half fill moulds; remelt
+the other portion of cream; stir in the remainder of the cocoanut; color
+pink, adding a few drops of essence lemon, and fill up the moulds;
+crystalize the usual way in cold syrup.
+
+
+STRAWBERRY FONDANTS.
+
+  9 lbs. White Sugar.
+  2 lbs. Glucose.
+  Carmine Coloring.
+  2 lbs. Strawberry Jam.
+  3 pints Water.
+
+PROCESS.--Boil the sugar, glucose and water to a soft ball degree, pour
+the batch on pouring plate, which has been previously damped with cold
+water, let the boil remain till nearly cold, then with a wooden spatula
+work the syrup about till it becomes cream, then mix in jam; return the
+whole to the pan and remelt, add sufficient color to make a bright pink,
+then run into moulds; when set, crystalize in cold syrup.
+
+
+CHERRY FONDANTS.
+
+  10 lbs. Sugar.
+  2-1/2 lbs. Glucose.
+  Cherry Flavor.
+  3 pints Water.
+  Carmine and Saffron Color.
+
+PROCESS.--Select some large, preserved cherries, cut them in half. Boil
+the sugar, glucose and water in the ordinary way to ball degree, pour
+the batch on a damp pouring plate; when nearly cold work up the whole
+with spatula till it becomes a white glossy cream, working the flavor in
+at the same time; then divide into three equal portions, color one
+portion a bright pink and another a yellow, leaving the third white;
+knead each portion into stiff paste, adding a little icing sugar to make
+it tough; pinch off small pieces and form them into balls about the size
+of the cherry, make them a little flat on one side; on this flat part
+stick a half cherry, squeezing them into shape; place them in canvas
+trays and put them in the drying room for a few hours to harden;
+afterwards crystalize with cold syrup. Other preserved fruits may be
+used in same way.
+
+
+FONDANTS FOR MIXTURES.
+
+  10 lbs. White Sugar.
+  2-1/2 lbs. Glucose.
+  Flavors Various.
+  3 pints Water.
+  Colors Various.
+
+PROCESS.--Boil the sugar, glucose and water as before directed to a
+stiff ball and pour the sugar on damp slab; let it stand till nearly
+cold, then work it up with spatula till glossy cream; divide the boil
+into as many portions as you want colors; then remelt this cream, color
+and flavor to fancy; run the batch into moulds of different shapes. When
+the fondants are set, crystalize in cold syrup. Fondants for mixture are
+made a trifle harder to prevent being crushed with other sweets with
+which they are mixed.
+
+
+TO CRYSTALIZE FONDANTS
+
+  13 lbs. Best White Sugar.
+  4 pints Water.
+
+PROCESS.--Boil this quantity of sugar and water for a few minutes, about
+220 degrees by the thermometer; stand it aside undisturbed till quite
+cold. Pack the fondants in crystalizing tins, putting wire trays between
+each layer of say two inches deep; let the wire trays take a bearing on
+the ends of the tin; when the tin is full, cover the goods with cold
+syrup, putting a damp cloth over the top; stand the tins in a cool place
+in the drying room about ten hours; then remove them to a cold place;
+about an hour afterwards take out the plugs and drain off the
+superfluous syrup; when the fondants are dry, turn the tins on end,
+giving them a slight knock and empty them on clean trays; they will be
+ready for packing in an hour or so.
+
+N.B.--If a thin skin forms over the top of the syrup, skim it off before
+draining the goods; it may tend to granulate them, but the damp cloth
+ought to prevent this skin forming.
+
+
+CHRISTMAS FANCIES--CLEAR TOY MOULDS.
+
+There are a great number of fancies made from grain sugars sold about
+Christmas time. Their beauty and attractiveness depends upon the moulds
+in which they are moulded, and the taste displayed in painting or
+decorating them. The goods themselves are quite a secondary
+consideration, being so simple to make.
+
+PROCESS.--Boil 7 lbs. sugar, 1 lb. glucose, 2 pints water in the usual
+way to the degree of ball 250, by thermometer; remove it from the fire
+and rub the sugar against the side of the pan until thick and white;
+stir it all together, then fill the moulds through the runner. Too much
+sugar must not be boiled at one time, or it will set before it can be
+all run into the moulds; two or three pounds will be enough for a
+beginner to practice with. They will be hard enough to be taken out of
+the moulds in fifteen to thirty minutes, according to size after being
+run, and they will be ready for decorating.
+
+
+ARTIFICIAL FIGURES.
+
+Fruit, eggs, and any object may be taken from nature by this process, to
+be transformed into sugar, afterwards glazed, colored to imitate nature
+so exactly as to deceive many persons. Boil the sugar in exactly the
+same way as directed in the previous recipe, grain it and fill the
+moulds; in a few minutes run out as much sugar as will leave the mould;
+this will cause the casting to be hollow in the centre. Allow your
+articles to imitate the natural objects which they represent with liquid
+colors and camel's hair pencils; if gloss is required the colors should
+be mixed with a strong solution of gum arabic or isinglass to the
+desired tint.
+
+
+COMPOSITION CLEAR TOY MOULDS.
+
+Made from Finest Quality of Metal.
+
+The Moulds marked thus X we have always in stock. Any others made to
+order.
+
+     No.      Name.            No. in Mould.  No. to Lb.   Price.
+
+  x   1 Horse and Man large           3          16        $2 60
+  x   2 Horse, small                  3          48         1 30
+  x   3 General on Horse              3          27         1 30
+  x   4 Horse                         4          45         1 30
+      5 Horse, small                  4          55         1 30
+  x   6 Cow                           3          38         1 30
+  x   7 Sheep                         4          30         1 30
+  x   8 Dog, large                    3          43         1 30
+  x   9 Dog, medium                   3          48         1 30
+     10 Dog, small                    3          55         1 30
+  x  11 Monkey on Horse               3          35         1 30
+  x  12 Cat, large                    3          28         1 30
+  x  13 Cat, small                    4          32         1 30
+  x  14 Rat                           4          32         1 30
+     15 Deer, small                   3          32         1 65
+     16 Camel                         3          45         1 30
+  x  17 Rabbit, large                 3          16         1 30
+  x  18 Rabbit, medium                4          24         1 30
+  x  19 Rabbit, small                 4          38         1 30
+  x  20 Lady on Swan                  3          30         1 30
+     21 Chicken                       3          38         1 30
+  x  22 Rooster                       3          35         1 30
+     23 Eagle                         3          35         1 30
+  x  24 Crow                          3          40         1 65
+     25 Bear                          4          35         1 30
+     26 Baby, large                   3          32         1 65
+     27 Baby, small                   3          30         1 30
+     28 Jim Crow                      3          64         1 30
+  x  29 Man and Wheelbarrow           3          55         1 65
+     30 Woman and Churn               4          48         1 30
+     31 Hand                          3          38         1 30
+     32 Basket and Flowers            3          38         1 30
+     33 Acorn                         3          30         1 30
+     34 Harp                          3          31         1 30
+  x  35 Fireman                       3          24         1 30
+  x  36 Tom Thumb                     3          48         1 30
+  x  37 Soldier                       4          48         1 30
+     38 Steamboat                     3          48         1 30
+  x  39 Locomotive                    3          43         1 30
+  x  40 Sloop                         3          43         1 30
+     41 Flat Iron                     4          48         1 30
+     42 Key                           3          35         1 30
+     43 Skate                         3          55         1 30
+     44 Pistol                        3          48         1 30
+  x  45 Shovel                        3          27         1 30
+     46 Scissors                      3          43         1 30
+     47 Fiddle                        4          38         1 30
+     48 Bugle                         3          55         1 30
+  x  49 Watch                         3          21         1 30
+     50 Basket with handle            3          31         1 30
+  x  51 Flower Basket, handle         3          28         1 30
+  x  52 Pitcher, small                3          33         1 30
+     53 Rocking Horse, small          3          35         1 30
+  x  54 Three Figures                 3          48         1 30
+  x  55 Rabbit and Basket             4          16         1 65
+  x  56 Locomotive, large             3          14         1 30
+  x  57 Church on Hill                3          18         1 30
+     58 Tea Pot                       3          48         1 30
+  x  59 Lion                          3          70         1 30
+     60 Sword                         3          27         1 30
+     61 Boy and Goat                  3          43         1 30
+  x  62 Watch, small                  3          45         1 30
+  x  63 Donkey                        3          55         1 30
+     64 Elephant                      3          43         1 30
+     65 Caught in the Act             3          48         1 30
+     66 Ladders                       3          40         1 30
+  x  67 Horse and Cart                3          28         1 30
+  x  68 Sparrow                       3          19         1 30
+     69 Small Boat                    3          43         1 30
+     70 Locomotive, small             3          28         1 30
+     71 Pitchers                      3          31         1 65
+  x  72 Sugar Bowl                    3          21         1 65
+     73 Tea Cup                       3          40         1 30
+  x  74 Coffee Cup                    3          21         1 30
+     75 Saucers                       3          35         1 30
+  x  76 Tea Pot                       3          12         2 60
+     77 Wine Glass                    3          41         1 65
+     78 Wash Tub                      3          33         2 00
+     79 Flower Vase                   3          23         1 65
+     80 Round Table                   3          31         1 65
+     81 Gun                           4          48         1 30
+     82 Pistol                        4          32         2 00
+     83 Pocket Knife                  4          38         1 30
+     84 Dirk                          4          40         1 30
+     85 Rooster, small                5          55         1 30
+     86 Crucifix                      5          32         2 00
+     87 Axe                           4          48         1 30
+     88 Pipe                          6          21         2 00
+     89 Ass                           5          48         1 30
+  x  90 Deer Lying Down               3          25         1 30
+     91 Mule                          3          21         1 30
+  x  92 Dog, large                    3          12         2 00
+  x  93 Dog with Basket               3          12         2 00
+  x  94 Dog standing with Basket      3          15         1 65
+  x  95 Peacock                       3          21         1 65
+     96 Decanter                      3          19         1 65
+  x  97 Boots                         5          27         1 65
+     98 Plain Basket with Handle      3          23         1 65
+     99 Wine Glass, large             3          18         2 00
+  x 100 Fire Horn                     3          21         2 00
+    101 Squirrel and Box              5          33         1 65
+    102 Broom                         3          13         1 65
+  x 103 Bust of Napoleon              4          20         2 00
+    104 Ladys                         3          28         1 65
+  x 105 Cupid                         3          21         1 65
+    106 Rabbit                        3          10         2 60
+    107 Fish on Plate                 3          19         1 65
+  x 108 Rooster                       3          14         1 65
+  x 109 Owl                           3          16         1 65
+  x 110 Cupid and Basket              8          19         1 65
+  x 111 Pony                          3          18         1 65
+  x 112 Dog                           3          15         1 65
+  x 113 Cat and Dog Fighting          3          18         1 65
+    114 Grasshopper                   3          13         2 60
+  x 115 Steamboat                     3          19         1 30
+  x 116 Sea Lion                      3          12         1 65
+  x 117 Rhinoceros                    3          15         1 65
+  x 118 Tiger                         3          15         1 65
+  x 119 Bear, small                   3          20         1 65
+    120 Bear, Medium                  3          16         1 65
+  x 121 Bear, large                   3           8         2 60
+  x 122 Ape                           3          14         1 65
+  x 123 Large Hand                    3          11         1 65
+  x 124 Bear sitting up               3          16         1 65
+  x 125 Camel                         3          18         1 65
+  x 126 Squirrel                      3          13         1 65
+    127 Horse Jumping                 3          30         1 65
+  x 128 Lamb Lying Down               3          14         1 65
+    129 Sugar Bowl                    3          21         1 65
+    130 Double Pointed Iron           3          16         1 65
+    131 Boy on Rocking Horse          3          19         2 00
+    132 Elephant                      6          21         2 00
+    133 Captain Jack                  3          18         1 65
+    134 Frog Smoking                  3          16         1 65
+    135 Swan                          3          18         1 65
+    136 Trumpet                       3          16         1 65
+    137 Boots                         3          19         1 30
+  x 138 Elephant                      3          14         1 65
+  x 139 Monkey on Camel               3          20         1 65
+  x 140 Cupid on Lion                 3          18         1 65
+    141 Rabbit                        4          25         1 65
+    142 Monkey Dressed in Soldier
+          Clothes                     3          24         1 30
+    143 Pipe                          6          33         2 00
+  x 144 Sloop                         3          12         2 00
+  x 145 Rabbit and Wheelbarrow        3           6         2 60
+  x 146 Lamb, large                   4          14         2 60
+  x 147 Monkey on Camel               3           8         2 60
+  x 148 Boy and Large Lamb            3          11         2 60
+  x 149 Pig                           3          18         1 65
+    150 Dog in Kennel                 3          15         1 65
+  x 151 Fancy Clock                   3          18         1 65
+    152 Small Boy                     3          30         1 65
+  x 153 Mazeppa                       3          13         2 00
+    154 Crane                         3          15         2 00
+    155 Squirrel                      3          10         2 00
+    156 Boy Riding Dog                3          18         2 00
+    157 Goat Jumping                  3          16         1 65
+  x 158 Cow and Calf                  3          23         1 65
+    159 Organ Grinder with Monkey     3          24         1 65
+    160 Chriskingle Deer and Sleigh   2          10         1 65
+  x 161 Basket                        3          19         1 65
+  x 162 Baby in Cradle                3          16         1 65
+  x 163 Horse                         3          20         1 65
+  x 164 Soldier Boy                   3          13         1 65
+    165 French Lady                   4          15         2 00
+    166 Fancy Bottles                 4          12         1 65
+    167 Boy Stealing Apples           3          13         2 00
+  x 168 Hussar                        3           9         1 65
+    169 Scotchman                     3          11         1 65
+    170 Rabbit Soldier                3           9         2 00
+    171 Rabbit Drummer                3           9         2 00
+  x 172 Rabbit Sportsman              3          16         1 65
+  x 173 Railroad Car                  3          18         1 30
+    174 Fancy Tea Kettle              3          11         1 65
+    175 Spread Eagle                  2           7         1 65
+  x 176 Chinaman and Dog              3          13         2 00
+    177 Rabbit Traveller              3          16         1 65
+  x 178 Frog on Bicycle               3          15         2 00
+    179 Ostrich                       3          12         2 00
+    180 Tramp                         3          12         1 65
+    181 Fox                           2          12         1 30
+  x 182 Horse and Jockey              3          19         2 00
+    183 Piggyback                     3          16         1 65
+    184 Fancy Pitcher, large          3          13         2 00
+  x 185 Sail Boat                     3          15         2 00
+  x 186 Irishman and Pig              3          15         2 00
+    187 Monkey and Piggyback          3          15         2 00
+    188 Policeman and Boy             3          14         2 00
+    189 Dog and Deer                  3          12         2 00
+  x 190 Boy and Bicycle               3          18         2 00
+    191 Owl on Tree                   3          12         2 00
+    192 Puss in Boots                 3          10         2 00
+  x 193 Kangaroo                      3          11         2 00
+  x 194 Giraffe                       3          12         2 00
+  x 195 Fancy Pipe                    2          12         2 00
+  x 196 Rifle                         4          38         1 30
+    197 Irishman                      3          23         1 30
+  x 198 Chinaman                      3          19         1 30
+  x 199 Israelite                     2          10         1 30
+    200 Uncle Sam                     3          23         1 30
+    201 Dutchman                      3          16         1 30
+  x 202 Dog Sitting Up                3          12         1 65
+    203 Basket                        3          14         2 00
+    204 Dog Running                   3          21         1 30
+    205 Shears                        3          38         1 30
+    206 Shovel                        3          21         1 30
+
+
+LARGE MOULDS FOR HOLLOW OR CLEAR TOYS.
+
+    No.     Name.                      Size.  No. in Mould.  Price.
+
+     1 Deer                            5 x 7            1    $4 00
+     2 Deer                            3 x 7            1     2 60
+     3 Horse                           5-1/2 x 5-1/2    1     6 75
+  *  4 Horse                           2-1/2 x 2-1/2    1     1 00
+     5 Horse                           2-1/2 x 2-1/2    2     2 00
+     6 Horse                           3 x 2-1/2        1     1 00
+  *  7 Horse                           2 x 2-1/2        3     2 00
+  *  8 Camel                           3 x 3            1     1 65
+     9 Camel                           5-1/2 x 5-1/2    1     6 75
+    10 Elephant                        3 x 5            1     2 00
+    11 Elephant and Boy                3 x 3            1     1 30
+  * 12 Goat                            3 x 2-3/4        2     2 00
+  * 13 Cat                             5 x 4-1/2        1     2 60
+    14 Cat                             3 x 4-1/2        1     2 00
+    15 Dog                             6 x 4            1     6 75
+    16 Dog Lying Down                  3-1/2 x 5-1/2    1     2 60
+    17 Dog                             3-1/2 x 4-1/2    2     3 10
+    18 Wm. Penn                        5-1/2 high       1     2 00
+  * 19 Indian                          5-7/8 high       1     2 00
+    20 Rooster                         5 x 3-1/2        1     2 00
+    21 Rooster                         3-1/2 x 3        1     1 00
+    22 Locomotive                      10 x 5-1/2       1    13 00
+    23 Locomotive, Rabbit Engineer     3-1/2 x 3-3/4    1     2 60
+    24 Basket                          2 x 6            1     9 25
+    25 Basket                          4-1/2 x 4        1     2 60
+    26 Priest Blessing Children        2 x 6            1     1 30
+    27 Washington                      7 in. high       1     1 30
+    28 U. S. Grant                     2-1/4 in. high   1     2 00
+    29 Gun                             7 in. long       3     2 00
+    30 Gun                             7 in. high       1     1 00
+    31 Ship Full Sail                  7-1/2 x 6        1     6 75
+    32 Steamboat                       6-1/2 x 4        1     6 75
+    33 Rowboat                         9 in. long       1     4 00
+    34 Rowboat                         6 in. long       1     1 00
+  * 35 Rowboat                         2-1/2 in. long   2     2 00
+    36 Whistle                                          4     2 00
+    37 Whistle                                          3     1 30
+    38 Spread Eagle on Half Globe      4 x 6            1     6 75
+    39 Rabbit                          5 x 5            1     2 60
+    40 Rabbit                          3 x 3            2     2 00
+  * 41 Lamb                            4 x 6            1     2 60
+    42 Lamb                            3-1/4 x 3-1/2    2     2 00
+    43 Rowboat                         4-1/2 x 2-1/2    1     2 00
+    44 Elephant, Jumbo                 8-1/2 x 6        1     6 75
+    45 Lion                            8-1/2 x 6        1     6 75
+  * 46 Knight on Horseback             3 x 5-1/2        1     1 30
+    47 Fire Engine                     5 x 7            1     6 75
+    48 Buffalo                         5-1/2 x 8        1     6 75
+
+
+VANILLA CREAM BARS.
+
+  7 lbs. White Sugar.
+  2 lbs. Glucose.
+  3 pints Water.
+  Vanilla Flavoring.
+
+PROCESS.--Dissolve the sugar with water in a clean pan; add the glucose
+and boil in the usual way to the degree of feather, 243; pour the
+contents on a damp slab; let it remain a few minutes to cool; then with
+a pallette knife work it up to white cream, adding a tint of blue to
+bleach it; when the whole has become a smooth cream, return it to the
+pan and melt it just sufficient that it may pour out smooth and level;
+stir in the flavor and run on pouring plate 1/2 inch thick; when set
+cut into bars.
+
+
+RASPBERRY OR ROSE CREAM BARS.
+
+  7 lbs. White Sugar.
+  2 lbs. Glucose.
+  3 pints Water.
+  Raspberry or Rose Flavor.
+
+PROCESS.--Melt the sugar in the water, add the glucose and boil to 243;
+pour contents on slab, and when cool divide the boil into three parts;
+color one part red, add some pure chocolate to another, and to a third
+add a pinch of blue, cream each part by rubbing on slab to a smooth
+paste; in rubbing in the pure chocolate, see that you have enough to
+make it a rich brown; for red portion use just sufficient to give a
+light rose pink. When all finished, melt each portion separately in the
+pan just sufficiently soft to run to a level surface; pour out first the
+red, then the chocolate on top of red sheet, then the white on top of
+chocolate; this will make a cream cake to cut up into bars. Some do not
+take the trouble to melt the cream, being satisfied to spread the paste
+out, smoothing it on top with a pallette knife; this answers the purpose
+but does not look so well.
+
+
+COCOANUT CREAM.
+
+  7 lbs. White Sugar.
+  3 lbs. Cocoanut peeled and sliced.
+  2 lbs. Glucose.
+  Red Coloring.
+  3 pints Water.
+
+PROCESS.--Boil the sugar, glucose and water in the usual way to the
+degree 245; pour contents on slab; divide the boil into two lots; when
+cool, color one part light pink and put a small touch of blue in the
+other; add the sliced cocoanut, half into each part, then commence to
+cream them by rubbing. When both parts have been mixed into a smooth
+paste, it is ready for sale, being usually sold by cutting from rough
+block.
+
+N.B.--Cut almonds, ground walnuts, etc., are used in the same way as
+directed for cocoanuts. The boils may or may not be flavored, but a
+little improves it and makes it fragrant.
+
+
+MAPLE CREAM.
+
+  8 lbs. Yellow Sugar.
+  1 quart Sweet Cream.
+  2 lbs. Glucose.
+
+PROCESS.--Boil the sugar, glucose and cream to 242 on thermometer,
+stirring all the time; when done lift off the fire and let stand till
+nearly cold (placing it where it will cool quickly), then stir until it
+sets; then melt over a slow fire (stirring constantly) until it becomes
+a nice creamy consistency, pour on a well greased tin, lay about one
+inch deep, let stand till cold, when by turning over the tin it will
+fall out. After the batch is set to cool in the tin, on no account
+disturb it as it will make the cream crack into pieces when turning out.
+If this is too expensive a recipe use milk instead of cream and add half
+a pound of butter.
+
+
+CHRISTMAS PUDDING (IMITATION).
+
+  7 lbs. White Sugar.
+  1 lb. Raisins.
+  1/2 lb. Sweet Almonds blanched chopped.
+  1 lb. Currants.
+  1 lb. Sultanas.
+  1/2 lb. Mixed Peel.
+  1 oz. Mixed Spice.
+  2 pints Water.
+
+PROCESS.--Prepare fruit by washing currants in cold water, afterwards
+drying them; stone raisins; blanch and chop almonds; cut the peel in
+stripes, then mix them together, adding the spice; boil the sugar and
+water to ball degree; remove the pan from the fire: grain the boil by
+rubbing the syrup against the side of the pan in the usual way; when it
+becomes creamy, add the mixed fruit, carefully stirring the whole until
+thoroughly incorporated; have some wet cloths ready, into which divide
+the boil; tie them very tight and hang them up until set hard. The
+blanched almonds are used to represent suet and should be chopped
+accordingly.
+
+
+BROWN CREAM PUDDING.
+
+  7 lbs. Brown Sugar.
+  2 lbs. Glucose.
+  1 lb. Currants.
+  1/2 lb. Sultanas.
+  1/2 lb. Raisins.
+  1/2 lb. Mixed Peel.
+  1/2 oz. Mixed Spice.
+  2 pints Water.
+
+PROCESS.--Dissolve the sugar in the water and put the pan on the fire
+and add the glucose; let the whole boil to a stiff ball, then pour the
+contents on a damp pouring plate; when nearly cold commence to cream by
+rubbing and working it about the slab with pallette knife until it
+becomes opaque, stiff and creamy, have the fruit prepared and mix as in
+previous recipe, then work them into the boil with spatula; now divide
+the boil into small basins, holding about one pound each; press the
+cream well down and let them remain till set. Take them out, brush over
+them a thin solution of gum and dust them with powdered sugar to
+represent frosting. Before putting the cream in the basins, shake a
+little icing sugar over the basins, it will keep them from sticking.
+
+
+RASPBERRY NOYEAU.
+
+  5 lbs. White Sugar.
+  1 lb. Glucose.
+  2 lbs. Raspberry Jam.
+  1 lb. Almonds, blanched and Dried.
+  3 pints Water.
+  Liquid Brilliant Rose Color.
+
+PROCESS.--Boil the sugar, glucose and water to the ball degree, 250;
+ease the pan off the fire, add the jam and almonds, with sufficient
+color to make the whole a bright red; let the batch boil through,
+keeping it stirred gently until thoroughly mixed; now remove the pan
+from the fire and see if the batch has turned opaque; if not rub some of
+the syrup against the side of the pan and stir until whole boil shows a
+little creamy, then pour out on wafer paper, keeping the sheet about
+three-quarters of an inch thick; level the top down with pallette knife
+and cover with wafer paper; when set remove to a clean board and cut
+into bars with a sharp knife. In running sheets to thickness, arrange
+the loose bars on the pouring plate to form a square in proportion to
+the size of the boil. Almost any kind of jam can be substituted for
+flavoring Noyeau.
+
+
+WHAT TO DO WITH SCRAPS AND SIFTINGS.
+
+It is necessary to know how to use up the scraps, siftings, spoiled boil
+candies and otherwise unsaleable goods. People who make jam or
+liquorice goods know of course what to do with them; but small makers
+often accumulate lots of waste which seems always in the way. This
+should be avoided as much as possible, not only on the ground of
+economy, but for the good order and general appearance of the workshop.
+Keep the acid scraps separate from the others; have two pans
+(earthenware will do) and make it a rule, when sweeping down the plates,
+to throw the acid scraps into one pan and the others into the second
+pan; keep them well covered with water, and, as the syrup then gets too
+thick, put in more water in order that the scraps may dissolve. When
+making dark goods such as cough candy, cough drops, cocoanut candy,
+stick jaw, etc., use a proportion of this syrup in each boil, dipping it
+out with a ladle. As a rule a careful workman would use up his scraps
+every day. Some use the machine scraps by putting them in the next boil
+when sugar is on the slab. The writer's experience is that that method
+is objectionable, as it not only causes the boil to be cloudy, but very
+often grains it. Melt the acid scraps in water enough to form a thin
+syrup; put in some whiting, powdered chalk or lime; put the pan on the
+fire and stir until whole boils; see that all the scraps are dissolved;
+remove the pan and let it stand for an hour, then strain through
+flannel. Use this syrup in the same way as the other for making common
+goods.
+
+
+CREAM FOR CHOCOLATE CREAMS OR BARS.
+
+  10 lbs. White Sugar.
+  3 pints Water.
+  2-1/2 lbs. Glucose.
+
+PROCESS.--Put the sugar, glucose and water in a clean pan and boil in
+the usual way until the batch reaches the degree of feather 245; (keep
+the sides of the pan free from sugar); pour out on damp pouring plate
+and let it remain till nearly cold; then with long pallette knife
+commence to rub the sugar against the plate and work it about until it
+changes from a clear syrup to snow white creamy substance; then knead it
+with the hand until of uniform softness and no lumps left in the mass;
+it is now ready for use and may be kept covered in stoneware jars until
+required for various purposes. In winter the sugar need not be boiled so
+high; in hot weather, a little higher. When packing the cream away in
+jars it is better to keep the top moist by laying on a damp cloth before
+putting in the cork. Seeing that cream keeps so well, of course it is
+saving to make much larger batches at a time. This can be easily
+arranged by multiplying the proportions according to size of pan and
+convenience. These proportions are a guide, but the writer knows of no
+absolute must be this or that, although he has made as many cream goods
+as most people and with as much success. He has seen as fine a sample
+made in the same workshop when the boil was made up a little different.
+However, in submitting his own formula, it may be taken for granted he
+is not a mile from the bull's eye.
+
+[Illustration: Fig. 17.
+
+Chocolate Melter or Warmer.
+
+  No. 1 Size, 12-1/2 x 14 x 6, price      $2 00
+  No. 2 Size, 14-1/4 x 16-1/2 x 6, "       2 25
+
+Made from best quality of Tin Plate.]
+
+
+CHOCOLATE CREAM BUNS AND CAKES.
+
+  10 lbs. Sugar.
+  2-1/2 lbs. Glucose.
+  3 pints Water.
+  1/2 oz. Vanilla Essence.
+
+PROCESS.--Boil the sugar, glucose and water in the ordinary way to the
+strong feather 245, then pour on damp slab, let it remain until nearly
+cold, add the flavor, and with pallette knife work up the boil till
+white and creamy; shape it with the hands or press into tin moulds;
+stand it in a warm place to harden a little on the outside. Melt some
+chocolate paste and cover the goods smoothly with it, using either knife
+or brush; when dry glaze them by brushing on a solution of shellac
+dissolved in alcohol.
+
+N.B.--In this recipe the sugar is boiled higher than the "Cream for
+Chocolate Cream," because the goods are so large the soft cream would
+not keep in shape. In melting pure chocolate simply put it in a tin
+together with a piece of lard or cocoa butter, stand it near the fire,
+give it an occasional stir; it will soon dissolve; use no water or it
+will run to powder and be spoiled.
+
+  TAFFY PANS.
+  Per dozen, $1.25, $1.50, $1.75, $2.
+
+  SWINGING PANS.
+  We make any size to order.
+
+  CRYSTALIZING PANS AND WIRE TRAYS.
+  Extra Quality.
+  14 x 10 x 2-1/2, complete $5.50.
+
+  COPPER CANDY LADLE.
+  No. 1, Fig. 7,      Price, $1.50.
+
+[Illustration: Fig. 7.]
+
+[Illustration: Fig. 8.]
+
+
+CHOCOLATE CREAM BARS No. 1.
+
+  10 lbs. White Sugar.
+  2-1/2 lbs. Glucose.
+  Melted Chocolate.
+  3 pints Water.
+  Vanilla Flavor.
+
+PROCESS.--Prepare the cream as directed in Cream for Chocolate Cream, or
+use some of that cream. Have some tins with edges one and one-half
+inches deep; grease some paper and fit it neatly round the sides and
+bottom. Melt some of the cream on a slow fire; flavor with Vanilla as
+soon as cream is sufficiently melted; remove the pan and pour contents
+into the tins to make a sheet about one inch thick or less. When set
+carefully empty, so as not to break the cake; have some melted chocolate
+and with a soft brush coat the cream on both sides; lay them on wires
+till cold and set; cut up into bars the required size. The knife for
+cutting bars of cream should be good, having a thin polished blade with
+a good edge. An old worn-out thing breaks the cream and makes it
+irregular.
+
+[Illustration: COPPER CANDY DROP LADLE.
+
+No. 2, Fig. 8,      Price, $2.25.
+
+MINT DROPPERS.
+
+Made from Copper.
+
+  No. 1 Dropper, 1 Lip,      $2 25.
+  "   2    "     2  "         3 25.
+  "   3    "     3  "         3 75.
+]
+
+
+CHOCOLATE CREAM BARS NO. 2.
+
+  10 lbs. White Sugar.
+  2-1/2 lbs. Glucose.
+  Melted Chocolate.
+  3 pints Water.
+  1/2 oz. Essence Vanilla.
+
+PROCESS.--Prepare the tins by lining with greased paper, fitting them
+smoothly; melt some sweet chocolate paste and pour it about a quarter of
+an inch thick on the bottom of the tins; when set prepare some cream as
+directed for "Cream for Chocolate Cream," or use some of that cream,
+melting it over a slow fire (do not allow it to boil); stir in the
+extract of vanilla and pour the batch in tins about one inch deep: when
+set, coat on top with melted sweet chocolate; when this lot is cold and
+quite set, cut up into bars with a sharp knife.
+
+[Illustration: BATCH PANS.
+
+     Made of Heavy Copper with Sheet Iron Rim to allow them to set in
+     furnace.
+
+     No. 1, diam. at rims 12 inch, bottom 11 in., $7 50.
+
+     No 2, diam. at rims 13 inch, bottom 12 in., $8 50.
+]
+
+
+CHOCOLATE DROPS, PLAIN.
+
+Warm some sweet chocolate; when it is just sufficiently heated to be
+pliable, pinch off little pieces, roll them in the hands to size of a
+small marble; place them in rows on sheets of white paper, each row
+about an inch apart; when the sheet is covered, take it by the corners
+and lift it up and down, letting it touch the slab each time; this will
+flatten the balls into drop shapes; they should be about the size of a
+ten cent piece on the bottom; when cold they will slip off the paper
+without any trouble.
+
+[Illustration: TOY (or Turned Sugar) PANS.
+
+Made of Copper.
+
+  No. 1, 1/2 Gallon,       $3 00
+   "  2, 1     "            4 00
+   "  3, 1-1/2 "            5 00
+]
+
+
+CHOCOLATE DROPS (NONPAREIL.)
+
+Process exactly as for plain drops. When the drops have been flattened,
+cover the sheets of paper entirely over with white nonpareil (hundreds
+and thousands); when the drops are dry shake off the surplus ones.
+
+
+CHOCOLATE CREAMS.
+
+Melt some cream (see "Cream for Chocolate Cream") use the runner and
+fill the moulds; in an hour the cream will be set hard enough to be
+taken out of the moulds; they are then ready for coating. Warm some
+sweet chocolate paste until melted, then drop the creams into the melted
+chocolate, two or three at a time; lift them out with a long fork and
+place them on glazed paper or sheets of tin to dry; put them in a cool
+place to harden; pack carefully in paper lined boxes in such a manner
+that they hardly touch each other; if packed roughly like most other
+candies, they become spotted and rough, spoiling the appearance
+altogether.
+
+Rubber moulds are now largely used for making these goods; being much
+cleaner and very much easier used than starch moulds, and for new
+beginners are very much better than starch. These moulds are now to be
+bought much cheaper than they were a few years ago, the price now being
+about $1.40 per lb. These moulds weigh about two pounds each and hold
+ninety chocolate drops and can be refilled every half hour. We would
+strongly advise the purchase of rubber moulds, as besides the saving of
+time, neither starch boards, starch, plaster moulds or bellows are
+required. Fletcher Manfg Co., carry a full line of moulds for chocolates
+and creams.
+
+
+CHOCOLATE FOR DIPPING.
+
+This mixing is so often required by confectioners for so many purposes
+that a good general recipe will not be out of place. If the instructions
+are followed and a little discretion used with the colors, a light
+glossy chocolate coating will be the result.
+
+  1 lb. Pure Chocolate.
+  3 oz. White Wax.
+  Chocolate Brown Color.
+  Cochineal.
+
+PROCESS.--Put the chocolate in a saucepan; stand on the furnace plate or
+near a fire; break up the wax into little pieces and stir it in until
+all is melted; then add the brown color, with a little liquid cochineal,
+stirring the whole until thoroughly mixed; it is then ready for use. For
+cheap common goods, more wax may be used. When mixing in the color try a
+little on a piece of white paper until satisfied with the blend.
+
+
+GELATINE COCOANUT BARS (YELLOW).
+
+  8 lbs. White Sugar.
+  6 lbs. Glucose.
+  2-1/2 lbs. Gelatine.
+  3 lbs. Cocoanut sliced.
+  1 oz. Acid Tartaric.
+  3 pints Water.
+  Saffron Color.
+  Lemon Flavor.
+
+PROCESS.--Soak the gelatine in cold water for twelve hours, boil the
+sugar, glucose and water to a stiff ball, 255; remove the pan from the
+fire; stir in the gelatine till dissolved; let it stand for a few
+minutes and remove the scum from the top, then add the acid, flavor and
+cocoanut; gently stir the whole until well mixed; tinge a bright yellow
+with saffron; pour into oiled tins, making the sheet 1/2 inch thick;
+when set, cut up in sticks to sell two or four for a cent.
+
+N.B.--This boil may be divided into two lots, one half colored red and
+flavored, raspberry, or a second boil may be made precisely as this one
+altering the color and flavor only.
+
+
+PATENT RUBBER CANDY MOULDS
+
+  New Patterns.
+
+  The best process in the world for making moulded Bon-bons or French
+  Creams and grained work, is by using Patent Rubber Candy Moulds. They
+  will entirely supplant the use of starch as a mould for manufacturing
+  such candies for the following reasons.
+
+  I.--Not alone can all the patterns at present made in starch be
+  reproduced in these moulds but also a large variety of others with a
+  perfection not before known, and which it would be impossible to use
+  in starch.
+
+  II.--A much superior quality of goods is produced, in as much as the
+  candies show as perfect a pattern as the moulds themselves.
+
+  III.--A saving at least 33 per cent is accomplished in labor.
+
+  IV.--No starch boards or starch is required, consequently the filling,
+  printing, sifting and blowing off are dispensed with--six items of
+  expense.
+
+  V.--The moulds specially facilitate the making of cream walnuts, cream
+  almonds and cream jellies and other combinations, because the nuts,
+  etc., can be pressed on the candy as soon as it has been poured into
+  the moulds. This cannot be done with starch moulds, as any pressure on
+  those will destroy the pattern.
+
+  VI.--Casting into starch moulds requires considerable experience and
+  skill in order to do work well, while any workman can turn out the
+  most perfect work with the rubber moulds, without any previous
+  experience in such work.
+
+  VII.--A saving of room is effected, as a starch room is not required
+  and the capacity of the rubber moulds is so much greater than starch
+  boards of equal size that a comparatively less number of moulds are
+  required to produce an equal quantity of goods.
+
+  VIII.--No starch being used, the shop will remain much cleaner.
+
+  These moulds are made of Pure Para Rubber and will, with proper usage
+  last from twelve to fifteen years, judging from those which have been
+  in use for the past four years.
+
+  An objection which naturally suggests itself to a person who has never
+  tried these moulds, is that the candies might possibly have some taste
+  of the rubber. This is not the case, however.
+
+    NOT THE SLIGHTEST TASTE OF RUBBER
+
+  is discernable. Not one of our many customers, either in this city or
+  throughout the country, has made a single complaint. This proves that
+  there is absolutely no difference between candies made in rubber
+  moulds and candies made in starch moulds.
+
+  The demand for these moulds increases every year.
+
+  WRITE FOR PRICES AND PARTICULARS.
+
+  Cream to be run in these moulds should be cooked one degree lower than
+  usual for starch.
+
+  Crystal 1/2 degree lower than usual for starch.
+
+  Before using New Moulds for first time, soak for half an hour in
+  strong common washing soda and water.
+
+
+CHEAP JELLY GOODS.
+
+  14 lbs. White Sugar.
+  12 lbs. Glucose.
+  3 lbs. Gelatine.
+  Flavor.
+  2 oz. Tartaric Acid.
+  2 pints water.
+  Color.
+
+PROCESS.--Soak the gelatine in cold water for twelve hours; bring the
+sugar, and water to a boil, then add the glucose and continue boiling
+till it reaches the degree of stiff ball; remove the pan from the fire
+and stir in the gelatine and acid till dissolved; color and flavor to
+fancy; remove the scum and run the batch into tins. Set the goods aside
+for twelve hours, then cut up into jubes and crystalize with fine
+powdered sugar. This is a cheap line; there is not much body in them,
+but they sell at a price and give satisfaction.
+
+[Illustration: Funnel Droppers.
+
+             Tin.  Copper.
+  No.   0     40      75
+   "    1     60    1.25
+   "    2     90    1.50
+]
+
+[Illustration: Candy Tongs.
+
+  Tin per thousand,       $4.00
+  Brass     "              5.50
+  Silvered  "              7.00
+]
+
+
+JELLY FANCIES.
+
+  12 lbs. Sugar.
+  7 lbs. Glucose.
+  3 pints Water.
+  3 lbs. Gelatine.
+  2 oz. Tartaric Acid.
+
+PROCESS.--Soak gelatine in cold water for twelve hours. Boil the sugar,
+glucose and water in the usual way to the degree of ball; remove the pan
+from the fire and stir in the gelatine gradually until dissolved; let
+it stand for a few minutes; take off the scum as it rises, then divide
+the boil, if required in more than one, color and flavor each portion to
+fancy, then run the boil in the moulds; when set put them on clean slab,
+sprinkle some cold water over them and roll them about until all are
+damped, then cover them with fine crystal sugar and mix them up till
+crystalized all over, and spread them out on trays to dry.
+
+The different recipes already given will give the reader a general idea
+how gelatine goods are made. By using different colors, flavors and
+shapes an infinite variety can be produced. It would serve no good
+purpose to further multiply these formulas for small goods.
+
+
+JAM ROLEY POLEY.
+
+  10 lbs. White Sugar.
+  5 lbs. Glucose.
+  2 lbs Gelatine.
+  Carmine Color.
+  1 lb. Raspberry Jam.
+  1 lb. Desiccated Cocoanut.
+  3 pints Water.
+
+PROCESS.--Soak the gelatine in cold water for twelve hours; boil the
+sugar, glucose and water sharply to stiff ball; remove the pan from the
+fire, stir in the gelatine, stand aside till scum rises and skim it off;
+divide the boil into two portions, (mix together 1 oz. tartaric acid, 1
+oz. carbonate of soda, 2 oz. icing sugar); drop this powder and the
+desiccated cocoanut into one half of the boil and stir briskly until the
+whole rises in a white foam, then run out into tins, on sheet about 1/4
+inch thick; now take the other half, color bright red, adding the
+raspberry jam; stir till thoroughly mixed and run this on top of the
+white sheet about the same thickness; when cold and hard, take out the
+sheets and make a roll of each.
+
+N.B.--Let the red portion be cool when run over the white, as the white
+being lighter will come to the top if disturbed by the mixture being too
+hot.
+
+
+RASPBERRY JELLIES.
+
+  9 lbs. White Sugar.
+  6 lbs. Glucose.
+  2 lbs. Apple Jelly.
+  2-1/4 lbs. Gelatine.
+  3 pints Water.
+  2 oz. Tartaric Acid.
+  1/2 oz. Essence Raspberry.
+  Carmine Color.
+
+PROCESS.--Soak the gelatine as usual; boil the sugar, glucose and water
+to a stiff ball; remove the pan from the fire; stir in the gelatine and
+let it remain till scum rises; skim it off, then add jelly, acid and
+flavor and sufficient color to make a bright red: now mould the batch
+into Raspberry shapes and put them in a cold place. When set stiff, put
+the goods in thin layers in a crystalizing tin and cover them with cold
+syrup. Let them remain undisturbed for twelve hours, then drain off all
+the surplus syrup and turn the raspberries on clean trays; when dry,
+pack.
+
+N.B.--When putting jelly goods in tins, be careful that the layers are
+not thick, as they lay so close that the syrup cannot get in between
+them. A good plan is to have wire trays and fix three or four loosely in
+each tin, taking their bearings on the ends of the crystalizing tin. By
+this means you will get more in a tin with better result. Boil the syrup
+in the proportion of six pounds best white sugar to each quart water, to
+the degree of smooth 215. It must be quite cold when used for gelatine
+work or the goods will come out of the tins in a solid block.
+
+
+BLACK CURRANT JELLIES.
+
+  9 lbs. White Sugar.
+  6 lbs. Glucose.
+  2-1/4 lbs. Gelatine.
+  Purple Coloring.
+  3 pints Water.
+  2 oz. Tartaric Acid.
+  2 lbs. Black Currant Jelly.
+
+PROCESS.--Soak gelatine as usual, smooth off and mould fondant shapes.
+Boil the sugar, glucose and water, as already directed, to a stiff ball;
+remove the pan from the fire, drop in the gelatine, a few pieces at a
+time, stir till dissolved. Let it remain a short time till the scum
+rises; skim it off, then stir in the tartaric acid, jelly and sufficient
+color to make the mixture a bright color, then mould the batch. When the
+goods are firmly set, place them in layers on wire frames fitted for
+crystalizing pan; arrange the frames in the tins and cover with cold
+syrup; let them stand for twelve or fourteen hours undisturbed, then
+drain off the surplus syrup; take them carefully out of the tins, pack
+them on clean trays; when dry they are ready for boxing. These goods
+require handling gently; they are very delicate and easily crushed.
+
+[Illustration: Daisy Peanut Warmer.
+
+The most complete Peanut Warmer in the market.
+
+The Nuts are kept warm by a water jacket which surrounds the Pan, and is
+heated by a Gas or Oil Stove as desired, has steam whistle which
+attracts attention.
+
+Strongly made and nicely ornamented and lettered.
+
+Price complete with either Gas or Oil Stove, f.o.b. Toronto, $10 00.
+
+Size, 29 in. high, 18 in. wide, 12 in. deep.
+
+State when ordering if for Oil or Gas Stove.]
+
+
+PINEAPPLE JELLIES.
+
+  8 lbs. White Sugar.
+  8 lbs. Glucose.
+  2-1/4 lbs. Gelatine.
+  Pineapple Flavor.
+  3 oz. Tartaric Acid.
+  3 pints Water.
+  Saffron Color.
+
+PROCESS.--Soak the gelatine in sufficient cold water to cover it. Boil
+the sugar, glucose and water as usual to stiff ball and remove the pan
+from the fire; stir in the gelatine, wait till scum rises and remove it;
+then add the acid, flavor and sufficient color to make bright yellow;
+pour the mixing into pineapple moulds; keep them in a cold place till
+set; pack them in layers in wire frames; put them in the crystalizing
+tins and cover with cold syrup; stand aside where they will not be
+shaken or disturbed for twelve or fourteen hours; then draw off the
+surplus syrup and put them in clean trays to dry. In flavoring these
+goods, use the pineapple gently, only a few drops, too much spoils them.
+
+[Illustration: Fig. 213 a.
+
+"Daisy" Peanut Roaster.
+
+Price, $5 00
+
+We make this to fit ordinary Cook Stoves if so ordered at same price.
+
+This Roaster fits your Candy Furnace.]
+
+[Illustration: Fletcher's "UNCLE SAM" Dry Air Peanut Warmer.
+
+Japanned and Ornamented Glass Front.
+
+Size--1 foot 7 in. x 1 foot 5 in., 1 foot 10 in. high.
+
+Price complete $6 50]
+
+[Illustration: Kingery's Perfection Steam Power Coffee and Peanut
+Roaster and Warmer.
+
+Size and Style of Machine we carry in stock marked thus*
+
+                                             With Steam
+                                              Whistle.
+   1 Peck Size, Tin Warmer          $100 00   $104 00
+  *1 Peck Size, Copper Warmer        108 00    112 00
+   2 Peck Size, Tin Warmer           115 00    119 00
+   2 Peck Size, Copper Warmer        124 00    128 00
+   1 Bushel Size, Tin Warmer         135 00    139 00
+   1 Bushel Size, Copper Warmer      148 00    152 00
+]
+
+
+BEST WAY TO CRYSTALIZE GUM GOODS.
+
+  13 lbs. Best White Sugar.
+  2 quarts Water.
+
+PROCESS.--Have the goods cleaned and put in crystalizing tins; bring the
+above quantity of sugar and water just to the boil and stand aside until
+only milk warm; then pour it gently over the goods until covered; then
+slip the hands into the middle of the goods, and with the fingers just
+ease this bulk so that the syrup will flow freely between them; withdraw
+the hands carefully and cover the tin; do not again disturb it for the
+next twelve hours, when the goods will be ready to drain and dry. To an
+experienced man, this method may seem a little dangerous and likely to
+spoil the crystal; but it will not do so if done carefully. Of course,
+it is understood the goods are not to be roughly stirred up, but simply
+loosened.
+
+
+Concentrated Flower and Essence Flavors for Confectioners.
+
+ESPECIALLY ADAPTED FOR FINEST WORK.
+
+Essence Maraschino.
+   "    Pistachio.
+   "    Ratafia.
+   "    Lilly of the Valley.
+   "    Dainty.
+   "    French Rose.
+   "    Ylang Ylang.
+   "    Patchouli.
+   "    Tuberose.
+   "    Carnation.
+   "    Heliotrope.
+   "    Crabapple.
+   "    Jasmine.
+   "    Millifleurs.
+   "    Hyacinth.
+   "    Cachou.
+   "    Bon-Tons.
+   "    Mirabells.
+   "    Sweet Briar.
+   "    Locust Flower.
+   "    Lilac Blossoms.
+   "    Fleur de Raisin.
+   "    Apple Blossom.
+   "    Violet (True).
+   "    Wood Violet.
+   "    Orange Blossom.
+   "    Hawthorne.
+   "    Wild Olive.
+   "    Musk.
+
+
+Flavoring Extracts.
+
+Extract Currant.
+   "    Jamaica Ginger.
+   "    Gooseberry.
+   "    Grape.
+   "    Lemon.
+   "    Mead.
+   "    Nectar.
+   "    Orris.
+   "    Cinnamon.
+   "    Quince.
+   "    Rose.
+   "    Strawberry.
+   "    Anisette.
+   "    Apple.
+   "    Apricot.
+   "    Banana.
+   "    Bitter Almonds.
+   "    Blackberry.
+   "    Catawba.
+   "    Cherry.
+   "    Plum.
+   "    Raspberry.
+   "    Sarsaparilla.
+   "    Wintergreen.
+
+
+Essential Oils.
+
+Best Qualities.
+
+     Our Essential Oils will be found equal to anything obtainable.
+     Write us for prices on anything you require. We cater especially to
+     the candy makers and confectioners.
+
+  FLETCHER MNF'G. CO.
+      440 & 442 Yonge Street,
+          Toronto, Ont.
+
+
+
+
+FLETCHER MNF'G. CO.
+
+_Importers and Dealers in_
+
+Confectioners Colors, Flavoring Extracts, Concentrated Fruit Oils,
+Flower Essences, Fine Essential Oils, Soluble Extracts, etc., for Bakers
+and Confectioners.
+
+
+PURE FRUIT JUICES
+
+prepared by newly discovered process, keep any length of time corked or
+uncorked in any temperature.
+
+  FLETCHER Mnf'g Co.
+      440 & 442 Yonge St,
+          Toronto.
+
+
+
+
+PURE MALT EXTRACT.
+
+Largely used by Bakers to prevent Bread from becoming dry, and to give
+it a sweet and nutty Flavor. It ensures shorter and sounder
+Fermentation.
+
+BREAD made with it is easily digested, makes larger loaves, golden
+tinged crust, general satisfaction to the Consumer and profit to the
+Baker.
+
+
+  AGENTS,
+
+  FLETCHER Mnf'g. Co.
+      440 & 442 Yonge St,
+          Toronto.
+
+
+
+
+FLETCHER MNF'G. CO.
+
+TORONTO
+
+CANADIAN AGENTS FOR
+
+THE CELEBRATED XXXX BRAND OF GLUCOSE
+
+Guaranteed Equal, if not Superior, to any on the Market.
+
+
+Its uniform high quality, good color and great specific gravity, has
+created for it such a reputation that orders could not be filled, this
+season, as fast as required; is now largely used by the best wholesale
+and retail confectioners of Canada. With our repeat orders we have some
+very flattering testimonials as to its high quality. Our Prices are
+Right. The goods when once tried need no other recommendation.
+
+Sold in barrels, half, quarters and pails.
+
+Samples and prices on application.
+
+
+  FLETCHER MNF'G. CO.
+          Toronto.
+
+
+
+
+OUR LEADING SPECIALTY is the manufacture of Soda Fountains and
+apparatus. We make both counter and wall fountains.
+
+We make liberal allowances for old apparatus.
+
+EASY TERMS OF PAYMENT.
+
+
+[Illustration: THE POLAR "D."
+
+Fig. 260 a.
+
+  Fletcher
+  Mnf'g. Co.
+  440 & 442 Yonge
+  St., Toronto.
+
+OUR POLAR. D. SODA FOUNTAIN WITH OUR NEW PNEUMATIC SYRUP JAR.]
+
+
+
+
+Transcriber's Note
+
+Misspelled words have been corrected. Punctuation in this book is
+somewhat erratic; in general, this has not been altered from the
+original. However, when punctuation clearly follows a specific pattern,
+punctuation has been standardized.
+
+In the recipe for ACID DROPS AND TABLETS, the original wording says to
+"add the acid which has been finally powdered." Since this seems like a
+typo, it has been changed to "finely powdered."
+
+In the table of COMPOSITION CLEAR TOY MOULDS, the ones digit of the "No.
+per lb." is unreadable for items 34 (Harp), 35 (Fireman), and 46
+(Scissors). The numbers listed in that column for those items are
+guesses.
+
+In the recipe for TAR COUGH DROPS, the tar referred to is probably
+pine tar.
+
+
+
+
+
+End of the Project Gutenberg EBook of The Candy Maker's Guide, by
+Fletcher Manufacturing Company
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE CANDY MAKER'S GUIDE ***
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