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diff --git a/30293-h/30293-h.htm b/30293-h/30293-h.htm new file mode 100644 index 0000000..d792a5a --- /dev/null +++ b/30293-h/30293-h.htm @@ -0,0 +1,4728 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=UTF-8" /> + <meta http-equiv="Content-Style-Type" content="text/css" /> + <title> + The Project Gutenberg eBook of The Candy Maker's Guide, by the Fletcher Manufacturing Company. + </title> + <style type="text/css"> + +body { + margin-left: 10%; + margin-right: 10%; +} + + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; +} + +h1 {font-size: 210%;} + +h2 {font-size: 170%;} + +h3 {font-size: 130%;} + +p { + margin-top: .75em; + text-align: justify; + margin-bottom: .75em; +} + +hr { + width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; +} + +table { + margin-left: auto; + margin-right: auto; +} + +.pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + text-align: right; +} /* page numbers */ + +.blockquot { + margin-left: 5%; + margin-right: 10%; +} + +.center {text-align: center;} + +.smcap {font-variant: small-caps;} + +.caption {font-weight: bold; font-size: 120%; text-align: center;} + +.captionsm {font-weight: bold; font-size: 75%; text-align: center;} + +.captionsm2 {font-weight: bold; font-size: 90%; text-align: center;} + +/* Images */ +.figcenter { + margin: auto; + text-align: center; +} + +.figleft { + float: left; + clear: left; + margin-left: 0; + margin-bottom: 1em; + margin-top: 1em; + margin-right: 1em; + padding: 0; + text-align: center; +} + +.figright { + float: right; + clear: right; + margin-left: 1em; + margin-bottom: + 1em; + margin-top: 1em; + margin-right: 0; + padding: 0; + text-align: center; +} + + </style> + </head> +<body> +<div>*** START OF THE PROJECT GUTENBERG EBOOK 30293 ***</div> + +<h1>THE CANDY MAKER'S GUIDE</h1> + +<p class="center">A COLLECTION OF</p> + +<h2>CHOICE RECIPES FOR SUGAR BOILING</h2> + +<p class="center">COMPILED AND PUBLISHED BY</p> + +<h2>THE FLETCHER MNF'G. CO.</h2> + +<p class="center">MANUFACTURERS OF</p> + +<h3>Confectioners' and Candy Makers' Tools and Machines<br /><br /> +TEA AND COFFEE URNS<br /><br /> +BAKERS' CONFECTIONERS AND HOTEL SUPPLIES +</h3> + +<p class="center">IMPORTERS AND DEALERS IN</p> + +<h4>PURE FRUIT JUICES,<br /> + FLAVORING EXTRACTS,<br /> + FRUIT OILS,<br /> + ESSENTIAL OILS,<br /> + MALT EXTRACT,<br /> + XXXX GLUCOSE, <span class="smcap">Etc.</span></h4> + +<div class="figcenter" style="width: 259px;"> +<img src="images/illotitle_page-3.jpg" width="259" height="165" alt="" title="" /> +</div> + +<p class="center">Prize Medal and Diploma awarded at Toronto Industrial Exhibition<br /> +1894, for General Excellence in Style and Finish of our goods.</p> + +<p class="center">440-442 YONGE ST.,—TORONTO, CAN.<br /><br /><br /><br /></p> + +<p class="center">TORONTO</p> + +<p class="center">J JOHNSTON PRINTER & STATIONER 105 CHURCH ST</p> + +<p class="center">1896</p> +<hr style="width: 65%;" /> + + + +<h2>FLETCHER MNF'G. CO.</h2> + +<h4>TORONTO.</h4> + +<div class="figcenter" style="width: 108px;"> +<img src="images/illoverso_page-3.jpg" width="108" height="38" alt="" title="" /> +</div> + +<p>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.</p> + + +<hr style="width: 65%;" /> +<div class="figcenter" style="width: 291px;"><a name="INTRODUCTION" id="INTRODUCTION"></a> +<img src="images/illointro_page-3.jpg" width="291" height="78" alt="INTRODUCTION." title="INTRODUCTION" /> +</div> + + +<p>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.</p> + +<p>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.</p> + +<p> +FLETCHER MNF'G. Co.,<br /> +<span style="margin-left: 1em;">440 & 442 Yonge St., Toronto,</span><br /> +<span style="margin-left: 2em;">Publishers.</span><br /> +</p> + +<p>Manufacturers of Candy Makers Tools and +Machines, and every article required in Confectionery +and Candy Making.</p> + +<p> +ASK FOR OUR CATALOGUE.<br /> +</p> +<hr style="width: 65%;" /> + +<p><span class="pagenum"><a name="Page_4" id="Page_4">[Pg 4]</a></span></p> + + + +<h2><a name="SUGAR_BOILING" id="SUGAR_BOILING"></a>SUGAR BOILING.</h2> + + +<p>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 +<span class="pagenum"><a name="Page_5" id="Page_5">[Pg 5]</a></span>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. <i>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.</i></p> + +<p>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 +<span class="pagenum"><a name="Page_6" id="Page_6">[Pg 6]</a></span>another shape, and become, not only saleable, but profitable. +<i>There are many advantages which a maker +possesses over one who buys all.</i> 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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_8" id="Page_8">[Pg 8]</a></span><span class="pagenum"><a name="Page_7" id="Page_7">[Pg 7]</a></span> +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 <i>invariably good</i>, 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 <i>high degree of excellence, try to improve in every direction, +and success is only a matter of patience, energy and +civility</i>.</p> + +<p>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.</p> + + +<h3>THE WORKSHOP.</h3> + +<p>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.</p> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr> +<td><span class="figcenter" style="width: 228px;"> +<img src="images/illo008b-2.jpg" width="228" height="311" alt="Fig. 2. Steel Candy Furnace." title="" /><br /> +<span class="caption"><span class="captionsm">Fig. 2.</span><br />Steel Candy Furnace.</span> +</span></td> +<td> +<span class="figcenter" style="width: 253px;"> +<img src="images/illo008a-2.jpg" width="253" height="311" alt="Fig. 206 a. Excelsior Furnace." title="" /><br /> +<span class="caption"><span class="captionsm">Fig. 206 a.</span><br />Excelsior Furnace.</span> +</span> +</td> +</tr> + +<tr> +<td> +No. 1—24 in. high, 19 in.<br /> +diameter. Price, $7.50.<br /> +No. 2—30 in. high, 23 in.<br /> +diameter. Price, $12.00. +</td> + +<td> +Height 26 in., 4 holes,<br /> +from 9 to 18 in. diameter.<br /> +Made entirely of cast iron.<br /> +Price, $16. Weight 225 lbs. +</td> + +</tr> + +</table></div> + + + + + + + +<p><span class="pagenum"><a name="Page_9" id="Page_9">[Pg 9]</a></span></p> + +<div class="figcenter" style="width: 628px;"> +<img src="images/illo009a.jpg" width="628" height="291" alt="Fig. 12. CARAMEL CUTTERS—2 Styles." title="" /> +<span class="caption"><span class="captionsm">Fig. 12.</span><br />CARAMEL CUTTERS—2 Styles.</span> +<p class="center">Each with Steel Shaft and Screw Handles and two +sets Blocks.</p> + +<p class="center"> +No. 2—with 13 Steel Cutters, price $6.50<br /> +</p> + +<p class="center">We make this Cutter with longer rod and any number +of extra cutters at 50c. each cutter.</p> + +<p class="center"> +No. 1—with 13 Tinned Cutters, price $11.00<br /> +</p> + +<p class="center">With longer rods and any number of extra cutters at +30c. each cutter.</p> +</div> + +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr valign="top"> +<td><div class="figcenter" style="width: 255px;"> +<img src="images/illo009b-2.jpg" width="255" height="254" alt="Fig. 16. Price 76c. Improved Slide Candy Hook." title="" /> +<span class="caption"><span class="captionsm">Fig. 16. Price 76c.</span><br />Improved Slide Candy Hook.</span> +</div> +</td> + +<td><div class="center"> +<span class="figcenter" style="width: 328px;"> +<img src="images/illo009c-2.jpg" width="328" height="158" alt="Fig. 3. Copper Candy Boiling Pan." title="" /><br /> +<span class="caption"><span class="captionsm">Fig. 3.</span><br />Copper Candy Boiling Pan.</span> +</span> + +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align="left">15 × 6</td><td align="left">$4.50,</td><td align="left">16 × 7</td><td align="left">$5.50,</td></tr> +<tr><td align="left">17 × 8</td><td align="left">$6.00,</td><td align="left">18 × 9</td><td align="left">$7.00,</td></tr> +<tr><td align="left">19 × 10</td><td align="left">$8,</td><td align="left">20 × 10½</td><td align="left">$9.</td></tr> +</table></div> +</td> +</tr> +</table> + + + + +<p><span class="pagenum"><a name="Page_10" id="Page_10">[Pg 10]</a></span></p> + +<div class="figcenter" style="width: 343px;"> +<img src="images/illo010-2.jpg" width="343" height="390" alt="Fig. 6. STEAM JACKET—MADE TO ORDER." title="" /> +<span class="caption"><span class="captionsm">Fig. 6.</span><br />STEAM JACKET—MADE TO ORDER.</span> +</div> + + +<h3>LIST OF SUGAR BOILING TOOLS<br /> +REQUIRED FOR A START.</h3> + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align="left">1</td><td align="left">Candy Furnace</td><td align="center">Price,</td><td align="right">$7 50</td></tr> +<tr><td align="left">1</td><td align="left">Copper Boiling pan 15×6</td><td align="center">"</td><td align="right">4 50</td></tr> +<tr><td align="left">1</td><td align="left">Candy Thermometer</td><td align="center">"</td><td align="right">1 75</td></tr> +<tr><td align="left">1</td><td align="left">Marble Slab 48×24×2</td><td align="center">"</td><td align="right">8 00</td></tr> +<tr><td align="left">1</td><td align="left">Caramel Cutter</td><td align="center">"</td><td align="right">6 50</td></tr> +<tr><td align="left">1</td><td align="left">Candy Hook</td><td align="center">"</td><td align="right">75</td></tr> +<tr><td align="left">1</td><td align="left">Pallette Knife</td><td align="center">"</td><td align="right">50</td></tr> +<tr><td align="left">1</td><td align="left">Doz. Taffy Pans</td><td align="center">"</td><td align="right">2 00</td></tr> +<tr><td align="left">1</td><td align="left">Pair English Candy Shears</td><td align="center">"</td><td align="right">1 50</td></tr> +<tr><td align="left"></td><td align="left"></td><td align="left"></td><td align="left">———</td></tr> +<tr><td align="left"></td><td align="center">Total</td><td align="left"></td><td align="left">$33 00</td></tr> +</table></div> + +<p>More slab room will be required as trade increases.</p> + +<p>We cannot go any further into the mysteries of +this art successfully unless we provide ourselves with a +<span class="pagenum"><a name="Page_11" id="Page_11">[Pg 11]</a></span>candy machine and rolls to enable us to make drops. +<i>They are indispensable</i>, and if we are to go on, we must +have them to enable us to make drops, and every confectioner +sells drops. These machines are made to suit +all classes of trade, big and little. The small ones make +just as nice drops as the large ones, and will turn out in +the course of a day 2 or 3 cwt., by constant use, so that +for retail purposes this quantity would generally be +sufficient.</p> + +<div class="figcenter" style="width: 398px;"> +<img src="images/illo011-2.jpg" width="398" height="298" alt="Fig. 12-1/2. Candy Machine and Rollers for Boiled Sugar." title="" /> +<span class="caption"><span class="captionsm">Fig. 12½.</span><br />Candy Machine and Rollers for Boiled Sugar.</span><br /> + +<p>For Fruit Drops, Acid or Cough Drops Imperials, Etc.</p> + +<p>These Machines are made to fit a Standard Gauge, and will +admit of any number of Rollers being fitted to one frame. Thus +parties having our frames can at any time order additional rollers +which will work satisfactorily.</p> + +<p>The Rollers are 2 in. diameter, 3⅝ in. long. Almost every conceivable +pattern can be cut on them.</p> + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align="left">CANDY ROLL FRAMES,</td><td align="right">$</td><td align="right">6 00</td><td align="left">each.</td></tr> +<tr><td align="left">PLAIN DROP ROLLS,</td><td></td><td align="right">14 00</td><td align="left">per pair.</td></tr> +<tr><td align="left">FANCY DROP ROLLS,</td><td align="right">from</td><td align="right">16 00</td><td align="center">"</td></tr> +</table></div> + + +</div> + + + +<p><span class="pagenum"><a name="Page_12" id="Page_12">[Pg 12]</a></span></p> +<p>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.</p> + +<p>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.</p> + +<table summary=""> +<tr> +<td><div class="figcenter" style="width: 200px;"> +<img src="images/illo013a-2.jpg" width="144" height="447" alt="Fig. 5. Steel Candy Shears." title="" /><br /> +<span class="caption"><span class="captionsm">Fig. 5.</span><br />Steel Candy Shears.</span><br /> +English Candy Shears, $1.50. +</div> +</td> + +<td><div class="figcenter" style="width: 200px;"> +<img src="images/illo013b-2.jpg" width="73" height="447" alt="Fig. 201 a. Price, $1.75 Copper Cased Candy Thermometer." title="" /><br /> +<span class="caption"><span class="captionsm">Fig. 201 a. Price, $1.75</span><br />Copper Cased Candy Thermometer.</span> +</div> +</td> +</tr></table> + +<h3>METHOD OF SUGAR BOILING.</h3> + +<p>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 +<span class="pagenum"><a name="Page_13" id="Page_13">[Pg 13]</a></span>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 +<span class="pagenum"><a name="Page_14" id="Page_14">[Pg 14]</a></span>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:</p> + +<table summary=""><tr> +<td> +<div class="figcenter" style="width: 223px;"> +<img src="images/illo014-2.jpg" width="223" height="279" alt="Fig. 87. IRON BELL SHAPED MORTAR." title="" /> +<span class="captionsm2">Fig. 87.</span> +</div> + +</td> + +<td> +<div class="center"> +<p class="center"><span class="caption">IRON BELL SHAPED MORTAR.</span><br /> +English Make, Extra Heavy, Tinned inside.</p> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align="left">1</td><td align="left">Pint</td><td align="right">$1 00</td></tr> +<tr><td align="left">1½</td><td align="center">"</td><td align="right">1 50</td></tr> +<tr><td align="left">1</td><td align="left">Quart</td><td align="right">2 00</td></tr> +<tr><td align="left">2</td><td align="center">"</td><td align="right">3 00</td></tr> +</table></div> + +</td> +</tr></table> + + + +<p>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.</p> +<p><span class="pagenum"><a name="Page_15" id="Page_15">[Pg 15]</a></span></p> +<p>2nd. The Thread, viz., 230 and 235 is the degree +which is used for making liqueurs.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_16" id="Page_16">[Pg 16]</a></span>threads hang between your finger and thumb that +degree has arrived.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>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.</p> + + +<h3>CUTTING THE GRAIN, LOWERING OR GREASING.</h3> + +<p>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 +<span class="pagenum"><a name="Page_17" id="Page_17">[Pg 17]</a></span> +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.</p> + +<table summary=""> +<tr valign="top"> +<td><div class="figcenter" style="width: 200px;"> +<img src="images/illo017a-2.jpg" width="138" height="246" alt="Fig. 29. Pyramid Forms." title="" /><br /> +<span class="caption"><span class="captionsm">Fig. 29.</span><br />Pyramid Forms.</span> +<p class="center"> +No. 1, 22½ inch, 2 rings<br /> + Price, 90c.<br /> +No. 2, 32 inch, 3 rings<br /> + Price, $1 10. +</p> +</div></td> + + + +<td><div class="figcenter" style="width: 351px;"> +<img src="images/illo017b-2.jpg" width="351" height="246" alt="Fig. 21. CANDY SCRAPER AND SPREADER." title="" /><br /> +<span class="caption"><span class="captionsm">Fig. 21.</span><br />CANDY SCRAPER AND SPREADER.</span><br /> + + +<div class="center"> +<table border="0" cellpadding="2" cellspacing="0" summary=""> +<tr><td align="right">12</td><td align="right">inches</td><td align="right">long</td><td> </td><td align="right">65c</td></tr> +<tr><td align="right"> 6</td><td align="right">"</td><td align="right">"</td><td></td><td align="right">30c</td></tr> +</table></div> +</div></td> + +</tr></table> + + + +<p>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 +<span class="pagenum"><a name="Page_18" id="Page_18">[Pg 18]</a></span>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.</p> + +<p><i>Glucose</i>, being cheaper than sugar, is valuable to the +confectioner, not only for its lowering qualities, but also +as a bulk producer, <i>reducing the cost of the product</i>. 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.</p> + + +<h3>FLAVORS AND COLORS.</h3> + +<p>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 <i>good flavors</i>, it is a moral +certainty you cannot produce <i>good candies</i>. Flavors for +boiled sugars should be specially prepared, those bought +at an ordinary <i>chemist shop may do very well for flavoring +</i><span class="pagenum"><a name="Page_19" id="Page_19">[Pg 19]</a></span><i> +custards and pastry, but are of no use for boiled sugars, in +fact better use no essence at all, as they</i> 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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_20" id="Page_20">[Pg 20]</a></span>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.</p> + +<p>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.</p> + +<p>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.</p> + +<p>The colors prepared, consisting of several very nice +shades of yellow and red, also coffee brown, jetoline +<span class="pagenum"><a name="Page_21" id="Page_21">[Pg 21]</a></span>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.</p> + + +<h3>WRINKLES WORTH READING ON SUGAR BOILING.</h3> + +<p>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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_22" id="Page_22">[Pg 22]</a></span>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_23" id="Page_23">[Pg 23]</a></span>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.</p> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_24" id="Page_24">[Pg 24]</a></span>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.</p> + + +<h3>STICKY CANDIES.</h3> + +<p>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, +<span class="pagenum"><a name="Page_25" id="Page_25">[Pg 25]</a></span>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.</p> + + +<h3>PLAIN TAFFY.</h3> + +<p>14 lbs. White Sugar.<br /> +2 quarts Water.<br /> +½ ounce Cream Tartar.<br /> +</p> + +<p><span class="pagenum"><a name="Page_26" id="Page_26">[Pg 26]</a></span></p> +<p><span class="smcap">Process.</span>—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.</p> + +<p>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.</p> + + +<h3>LEMON TAFFY.</h3> + +<p> +14 lbs. White Sugar.<br /> +½ ounce Cream Tartar.<br /> +Saffron Coloring.<br /> +2 quarts Water.<br /> +Lemon Flavoring.<br /> +</p> +<p><span class="pagenum"><a name="Page_27" id="Page_27">[Pg 27]</a></span></p> +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>BUTTER SCOTCH.</h3> + +<p> +8 lbs. White Sugar.<br /> +1 lb. Fresh Butter.<br /> +Lemon Flavoring.<br /> +¼ oz. Cream of Tartar.<br /> +1 quart Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + +<p>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 +<span class="pagenum"><a name="Page_28" id="Page_28">[Pg 28]</a></span>weigh about 1 oz., but any weight of square may be +arranged by the adding or deducting from the boil.</p> + + +<h3>EVERTON TAFFY.</h3> + +<p> +12 lbs. White Sugar.<br /> +2 lbs. Dark Sugar.<br /> +2 lbs. Fresh Butter.<br /> +½ oz. Cream of Tartar.<br /> +2 quarts Water.<br /> +Lemon Flavoring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>RASPBERRY TAFFY.</h3> + +<p> +14 lbs. White Sugar.<br /> +½ oz. Cream of Tartar.<br /> +Raspberry Flavor.<br /> +2 quarts Water.<br /> +Brilliant Rose.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_29" id="Page_29">[Pg 29]</a></span>size; when cold the taffy is ready for packing +and sale.</p> + + +<h3>FIG TAFFY.</h3> + +<p> +10 lbs Good Yellow Sugar.<br /> +2 lbs. Glucose.<br /> +3 lbs Figs Chopped Fine.<br /> +3 pints Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>WALNUT TAFFY.</h3> + +<p> +5 lbs. Brown Sugar.<br /> +5 lbs. Crystal Sugar.<br /> +2½ lbs. Glucose.<br /> +3 lbs. Walnuts.<br /> +2 quarts Water.<br /> +Lemon Flavoring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<p><span class="pagenum"><a name="Page_30" id="Page_30">[Pg 30]</a></span></p> +<h3>PEANUT CANDY.</h3> + +<p>Boil to the crack, 1 quart best New Orleans +Molasses, 1 lb. glucose and 1 quart water.</p> + +<p>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.</p> + +<p>Almonds and other nuts may be used in the same +manner above described.</p> + + +<h3>BARCELONA TAFFY.</h3> + +<p> +5 lbs. Brown Sugar.<br /> +5 lbs. Crystal Sugar.<br /> +3 lbs. Barcelona Nuts.<br /> +2 lbs. Glucose.<br /> +2 quarts Water.<br /> +Lemon Flavoring.<br /> +</p> + +<p>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.</p> + + +<h3>COCOANUT TAFFY.</h3> + +<p> +6 lbs. Granulated Sugar.<br /> +2 lbs. Desiccated Cocoanut Unsweetened.<br /> +4 lbs. Brown Sugar.<br /> +2 lbs. Glucose.<br /> +3 pints Water.<br /> +Lemon Flavoring.<br /> +</p> +<p><span class="pagenum"><a name="Page_31" id="Page_31">[Pg 31]</a></span></p> +<p><span class="smcap">Process.</span>—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.</p> + +<div class="figcenter" style="width: 287px;"> +<img src="images/illo031-2.jpg" width="287" height="327" alt="Fig. 14. Cocoanut Slicer and Shredder." title="" /><br /> +<span class="caption"><span class="captionsm">Fig. 14.</span><br />Cocoanut Slicer and Shredder.</span> +IMPROVED STEEL GRATER.<br /> +Pat. Aug. 30, 1887.<br /> +</div> + +<p>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.</p> + +<div class="center"> +<table border="0" cellpadding="0" cellspacing="0" summary=""> +<tr><td align="left" style="padding-right: 3em;">No. 2 Machine, Slicer and Shredder</td><td align="right">$20 00</td></tr> +<tr><td align="left" style="padding-right: 3em;">Grater for same</td><td align="right">3 00</td></tr> +</table><br /></div> + +<p><span class="pagenum"><a name="Page_32" id="Page_32">[Pg 32]</a></span></p> + +<h3>COCOANUT TAFFY OR STICK JAW.</h3> + +<p> +6 lbs. Granulated Sugar.<br /> +4 lbs. Brown sugar.<br /> +3 pints Water.<br /> +2 lbs. Glucose.<br /> +4 Large Cocoanuts Sliced.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + +<p>N.B.—Stir gently only the one way or you may +grain the boil.</p> + +<table summary=""><tr valign="top"> +<td> +<div class="figcenter" style="width: 350px;"> +<img src="images/illo032a-2.jpg" width="295" height="337" alt="Fig. 13. Citron and Orange Peel Slicing Machine." title="" /><br /> +<span class="caption"><span class="captionsm">Fig. 13.</span><br />Citron and Orange Peel Slicing Machine.</span> +<p>This is a useful Machine for Slicing +Peel in thin and regular pieces for the +tops of Maderia Cakes, etc.</p> + +<p>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.</p> + +<p class="center"> +Price, $13 00</p> +</div> +</td> + +<td> +<div class="figcenter" style="width: 272px;"> +<img src="images/illo032b-2.jpg" width="272" height="359" alt="Fig. 202 a. Price $1 00. New Almond Grater." title="" /><br /> +<span class="caption"><span class="captionsm" style="margin-right: 2em;">Fig. 202 a.</span><span class="captionsm">Price $1 00.</span> +<br />New Almond Grater.</span> +<p class="center">One of the Best<br /> +Almond Graters in<br /> +the Market.</p> +</div> + +</td> +</tr></table> + + +<p><span class="pagenum"><a name="Page_33" id="Page_33">[Pg 33]</a></span></p> + +<h3>EGGS AND BACON.</h3> + +<p> +10 lbs. White Sugar.<br /> +2½ lbs. Glucose.<br /> +3 pints Water.<br /> +1 lb. Nonpareils.<br /> +1 Cocoanut.<br /> +Brilliant Rose Coloring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>ALMOND HARDBAKE.</h3> + +<p> +10 lbs. Good Brown Sugar.<br /> +2 lbs. Glucose.<br /> +Lemon Flavoring if desired.<br /> +3 lbs. Almonds.<br /> +3 pints water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + +<p>N.B.—See remarks re-ladle in previous recipe.</p> +<p><span class="pagenum"><a name="Page_34" id="Page_34">[Pg 34]</a></span></p> + +<h3>ALMOND ROCK.</h3> + +<p> +10 lbs. Brown Sugar.<br /> +2 lbs. Glucose.<br /> +6 lbs. Sweet Almonds.<br /> +3 pints water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>FRENCH ALMOND ROCK.</h3> + +<p> +12 lbs. White Sugar.<br /> +3 lbs. Glucose.<br /> +6 lbs. Sweet Blanched Almonds.<br /> +4 pints water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_35" id="Page_35">[Pg 35]</a></span>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.</p> + +<p>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.</p> + + +<h3>RASPBERRY CANDY.</h3> + +<p> +12 lbs. White Sugar.<br /> +3 lbs. Raspberry Jam.<br /> +2 quarts water.<br /> +Brilliant Rose Coloring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 ½ inch thick, mark into bars with a sharp +knife, and break up when cold.</p> + + +<h3>APRICOT CANDY.</h3> + +<p> +6 lbs. White Sugar.<br /> +2 lbs. Apricot Jam or Pulp.<br /> +2 pints water.<br /> +Saffron Coloring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_36" id="Page_36">[Pg 36]</a></span>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.</p> + + +<h3>BROWN COCOANUT CANDY.</h3> + +<p> +14 lbs. Brown Sugar.<br /> +6 large Cocoanuts Sliced.<br /> +3 pints water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>WHITE COCOANUT CANDY.</h3> + +<p> +14 lbs. White Sugar.<br /> +6 Large Cocoanuts Peeled and Sliced.<br /> +3 pints Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—Peel off all the brown skin from the nuts +with a sharp knife; wash them and cut into thin slices. +<span class="pagenum"><a name="Page_37" id="Page_37">[Pg 37]</a></span>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.</p> + + +<h3>CHOCOLATE COCOANUT CANDY.</h3> + +<p> +10 lbs. Brown Sugar.<br /> +1 lb. Pure Block Cocoa.<br /> +4 Cocoanuts shredded.<br /> +3 pints water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + +<p>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.</p> + + +<h3>FRUIT CANDY.</h3> + +<p> +7 lbs. White or Brown Sugar.<br /> +1 lb. Currants cleaned and dried.<br /> +½ lb. Sultanas.<br /> +½ lb. Sweet Almonds.<br /> +2 pints water.<br /> +Saffron Coloring.<br /> +</p> +<p><span class="pagenum"><a name="Page_38" id="Page_38">[Pg 38]</a></span></p> +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>CANDIES, VARIOUS.</h3> + +<p>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.</p> +<p><span class="pagenum"><a name="Page_39" id="Page_39">[Pg 39]</a></span><br /></p> + +<div class="figcenter" style="width: 465px;"> +<span class="caption">ROLLER PATTERNS.</span><br /><br /> +<img src="images/illo039-2.jpg" width="465" height="489" alt="ROLLER PATTERNS." title="" /><br /><br /> +</div> + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align="right">No.</td><td align="left"></td><td align="right">To lb.</td></tr> +<tr><td align="right"> 1</td><td align="left">Tom Thumb Drop</td><td align="right">1000</td></tr> +<tr><td align="right"> 2</td><td align="left">Currant Drop</td><td align="right">840</td></tr> +<tr><td align="right"> 3</td><td align="left">Acid Drop</td><td align="right">500</td></tr> +<tr><td align="right"> 4</td><td align="left">Sour Ball</td><td align="right">250</td></tr> +<tr><td align="right"> 5</td><td align="left">Sour Ball</td><td align="right">180</td></tr> +<tr><td align="right"> 6</td><td align="left">Fish</td><td align="right">200</td></tr> +<tr><td align="right"> 7</td><td align="left">Fish</td><td align="right">150</td></tr> +<tr><td align="right"> 8</td><td align="left">Fish</td><td align="right">120</td></tr> +<tr><td align="right"> 9</td><td align="left">Fish</td><td align="right">60</td></tr> +<tr><td align="right">10</td><td align="left">Fish</td><td align="right">40</td></tr> +<tr><td align="right">11</td><td align="left">Strawberry</td><td align="right">200</td></tr> +<tr><td align="right">12</td><td align="left">Raspberry</td><td align="right">200</td></tr> +<tr><td align="right">15</td><td align="left">Shell</td><td align="right">200</td></tr> +<tr><td align="right">16</td><td align="left">Motto Lump</td><td align="right">200</td></tr> +<tr><td align="right">17</td><td align="left">Motto Lump</td><td align="right">120</td></tr> +<tr><td align="right">18</td><td align="left">Motto Lump</td><td align="right">80</td></tr> +<tr><td align="right">27</td><td align="left">Seal Cough</td><td align="right">200</td></tr> +<tr><td align="right">28</td><td align="left">Waffle</td><td align="right">180</td></tr> +<tr><td align="right">33</td><td align="left">Cigar</td><td align="right">35</td></tr> +<tr><td align="right">37</td><td align="left">Heart and Hand</td><td align="right">100</td></tr> +<tr><td align="right">38</td><td align="left">Acorn</td><td align="right">209</td></tr> +<tr><td align="right">42</td><td align="left">Batton</td><td align="right">200</td></tr> +<tr><td align="right">53</td><td align="left">Cough</td><td align="right">120</td></tr> +<tr><td align="right">54</td><td align="left">Polka</td><td align="right">200</td></tr> +<tr><td align="right">55</td><td align="left">Rifle</td><td align="right">150</td></tr> +<tr><td align="right">58</td><td align="left">Twist Loaf</td><td align="right">200</td></tr> +</table><br /></div> + + +<p><span class="pagenum"><a name="Page_40" id="Page_40">[Pg 40]</a></span></p> + +<h3>BARLEY SUGAR DROPS.</h3> + +<p> +14 lbs. White Sugar.<br /> +3 lbs. Glucose.<br /> +4 pints water.<br /> +¼ oz. Oil Lemon.<br /> +Saffron Coloring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 ¼ 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.</p> + + +<h3>PEAR DROPS.</h3> + +<p> +14 lbs. White Sugar.<br /> +3 lbs Glucose.<br /> +¼ oz. Essence of Pear.<br /> +1 oz. Tartaric Acid.<br /> +2 quarts water.<br /> +Paste, Red Color.<br /> +</p> +<p><span class="pagenum"><a name="Page_41" id="Page_41">[Pg 41]</a></span></p> +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>RASPBERRY DROPS.</h3> + +<p> +14 lbs. White Sugar.<br /> +2 quarts water.<br /> +3 lbs. Glucose.<br /> +½ oz. Essence of Raspberry.<br /> +1 oz. Tartaric.<br /> +Coloring, Brilliant Rose.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>ALMOND TABLETS.</h3> + +<p> +14 lbs. Brown Sugar.<br /> +3 lbs Glucose.<br /> +Lemon Flavoring.<br /> +2 lbs. Almonds, Chopped.<br /> +4 pints water.<br /> +</p> + +<p><span class="smcap">Process.</span>—Boil the sugar, glucose and water, as +directed, to the degree of crack; pour the boil on oiled +<span class="pagenum"><a name="Page_42" id="Page_42">[Pg 42]</a></span>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.</p> + + +<h3>PINE APPLE DROPS.</h3> + +<p> +14 lbs. White Sugar.<br /> +3 lbs. Glucose.<br /> +4 pints water.<br /> +1 oz. Tartaric Acid.<br /> +Saffron Coloring.<br /> +¼ oz. Essence Pine Apple.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>COCOANUT TABLETS.</h3> + +<p> +14 lbs. White Sugar.<br /> +3 lbs. Glucose.<br /> +1 lb. Desiccated Cocoanut.<br /> +4 pints water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3><a name="ACID_DROPS_AND_TABLETS" id="ACID_DROPS_AND_TABLETS"></a>ACID DROPS AND TABLETS.</h3> + +<p> +14 lbs. Best White Sugar.<br /> +¾ oz. Cream of Tartar.<br /> +Lemon Flavoring.<br /> +4 pints water.<br /> +4 oz. Tartaric Acid.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_43" id="Page_43">[Pg 43]</a></span>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.</p> + +<p>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.</p> + + +<h3>BROWN COUGH DROPS.</h3> + +<p> +14 lbs. Brown Sugar.<br /> +3 lbs. Glucose.<br /> +3 oz. Acid Tartaric.<br /> +½ oz. Oil Aniseed.<br /> +¼ oz. Oil Cloves.<br /> +¼ oz. Oil Peppermint.<br /> +2 oz. Herb Horehound.<br /> +5 pints Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + +<p>N.B.—The brown sugar should be of good boiling quality.</p> +<p><span class="pagenum"><a name="Page_44" id="Page_44">[Pg 44]</a></span></p> + +<h3>LIGHT COUGH DROPS.</h3> + +<p> +14 lbs. White Sugar.<br /> +3 lbs. Glucose.<br /> +3 oz. Acid Tartaric.<br /> +½ oz. Cough Drop Essence.<br /> +½ oz. Oil Aniseed.<br /> +4 pints Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + +<p>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 <i>our</i> list +for <i>colors</i> and <i>flavors</i>, <i>candy machines</i> and <i>rollers</i>.</p> + + +<h3><a name="TAR_COUGH_DROPS" id="TAR_COUGH_DROPS"></a>TAR COUGH DROPS.</h3> + +<p>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.</p> + + +<h3>IMITATION CHOCOLATE STICKS.</h3> + +<p> +8 lbs. White Sugar.<br /> +2 lbs. Glucose.<br /> +Vanilla Flavoring.<br /> +3 pints Water.<br /> +1 oz. Tartaric Acid.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_45" id="Page_45">[Pg 45]</a></span>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 +½ lb. pure block cocoa, ½ 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.</p> + + +<h3>CHOCOLATE COCOANUT STICKS.</h3> + +<p> +8 lbs. White Sugar.<br /> +2 lbs. Glucose.<br /> +Desiccated Cocoanut.<br /> +3 pints Water.<br /> +4 oz. Pure Cocoanut.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>ACID STICKS.</h3> + +<p class="center">Clear white.</p> + +<p> +10 lbs. White Sugar.<br /> +2 oz. Tartaric Acid.<br /> +Lemon Flavoring.<br /> +½ oz. Cream of Tartar.<br /> +3 pints water.<br /> +</p> +<p><span class="pagenum"><a name="Page_46" id="Page_46">[Pg 46]</a></span></p> +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>PEPPERMINT STICKS.</h3> + +<p class="center">Dark brown with light stripes.</p> + +<p> +8 lbs. Brown Sugar.<br /> +2 lbs. Glucose.<br /> +3 pints Water.<br /> +Peppermint Flavoring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +1½ 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 +<span class="pagenum"><a name="Page_47" id="Page_47">[Pg 47]</a></span>them so that the stripes form a pretty spiral round the +stick.</p> + +<p>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.</p> + + +<h3>LEMON STICKS.</h3> + +<p class="center"> +Pulled yellow centre with yellow case.</p> + +<p> +8 lbs. White Sugar.<br /> +2 lbs Glucose.<br /> +Yellow Paste Color.<br /> +3 pints Water.<br /> +Lemon Essence.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>ORANGE STICKS.</h3> + +<p class="center"> +Pulled white body with one broad red and two narrow orange stripes.</p> + +<p> +8 lbs. White Sugar.<br /> +2 lbs. Glucose.<br /> +3 pints Water.<br /> +Red Coloring.<br /> +Oil of Orange.<br /> +Tartaric Acid.<br /> +</p> +<p><span class="pagenum"><a name="Page_48" id="Page_48">[Pg 48]</a></span></p> +<p><span class="smcap">Process.</span>—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 2½ 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.</p> + + +<h3>CINNAMON STICKS.</h3> + +<p class="center">Clear pink body with four narrow white stripes.</p> + +<p> +6 lbs. White Sugar.<br /> +2 lbs. Glucose.<br /> +Cinnamon Flavor.<br /> +3 pints water.<br /> +Cherry Paste Color.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> +<p><span class="pagenum"><a name="Page_49" id="Page_49">[Pg 49]</a></span></p> + +<h3>CLOVE STICKS.</h3> + +<p class="center">Almost transparent with a tinge of red, striped with white and red +stripes alternately.</p> + +<p> +8 lbs. Sugar.<br /> +2 lbs. Glucose.<br /> +3 pints water.<br /> +Cherry Paste Color.<br /> +Oil of Cloves.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>RASPBERRY STICKS.</h3> + +<p class="center">Pulled white centre, cased with red and striped with +six narrow white stripes.</p> + +<p> +8 lbs. White Sugar<br /> +2 lbs. Glucose.<br /> +3 pints water.<br /> +Cherry Red Paste Color.<br /> +Raspberry Essence.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> +<p><span class="pagenum"><a name="Page_50" id="Page_50">[Pg 50]</a></span></p> + +<h3>TWISTED BARLEY SUGAR STICKS.</h3> + +<p class="center">Hand Made.</p> + +<p> +8 lbs. White Sugar.<br /> +2 lbs. Glucose.<br /> +3 pints water.<br /> +Lemon Flavoring.<br /> +Saffron Color.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>PEPPERMINT BULL'S EYES.</h3> + +<p class="center">For cornered drops cut at angles, black with white stripes.</p> + +<p> +8 lbs. Brown Sugar.<br /> +2 lbs Glucose.<br /> +3 pints water.<br /> +Peppermint Flavor.<br /> +</p> + +<p><span class="smcap">Process.</span>—The process is exactly the same as for +peppermint stick, viz; boil the sugar water and glucose +<span class="pagenum"><a name="Page_51" id="Page_51">[Pg 51]</a></span>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.</p> + + +<h3>BULL'S EYES, (Various.)</h3> + +<p>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.</p> + + +<h3>ROUND BALLS.</h3> + +<p> +8 lbs. Sugar.<br /> +2 lbs. Glucose.<br /> +Color.<br /> +3 pints water.<br /> +Flavor.<br /> +</p> +<p><span class="pagenum"><a name="Page_52" id="Page_52">[Pg 52]</a></span></p> +<p><span class="smcap">Process.</span>—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 "<span class="smcap">Jackson Ball Cutter</span>" 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.</p> + +<div class="center"> +<table summary="" width="55%"> +<tr> +<td><div class="figleft" style="width: 239px;"> +<img src="images/illo052a-2.jpg" width="239" height="313" alt="JACKSON BALL CUTTERS." title="" /> +</div></td> + +<td><p class="center"><span class="caption">JACKSON BALL CUTTERS.</span></p> + +<p>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.</p> + +<p class="captionsm2">Fig 211 a.</p></td> + +</tr></table></div> + +<div class="center"> +<table border="0" cellpadding="2" cellspacing="0" summary=""> +<tr><td align="center">No.</td><td align="center">1</td><td align="center">Cuts</td><td align="left">8 balls,</td><td align="left">1⅛ inch</td><td align="center">diameter</td><td align="center">(with Fingerbar)</td><td align="center" rowspan="3" valign="top" style="font-size: 420%;">}</td><td align="center" rowspan="3" valign="middle">$15 00</td></tr> +<tr><td align="center"> "</td><td align="center">2</td><td align="center">"</td><td align="left">11 balls,</td><td align="left">13-16 in.</td><td align="center">"</td><td align="center">"</td></tr> +<tr><td align="center"> "</td><td align="center">3</td><td align="center">"</td><td align="left">9 balls,</td><td align="left">1 inch</td><td align="center">"</td><td align="center">"</td></tr> +</table></div> + +<table summary=""> + +<tr><td><div class="figcenter" style="width: 357px;"> +<img src="images/illo052b-2.jpg" width="357" height="176" alt="Fig. 210 a. Jackson Ball Cutter." title="" /> +<span class="captionsm2">Fig. 210 a.</span> +</div></td> + +<td> +<h3>Jackson Ball Cutter.</h3> + +<p>This Machine has two steel +knives, and is regulated by a +gauge, so that it will cut Balls +of any size.</p> + +<p>Price, $5 00</p></td></tr> +</table> + + +<p><span class="pagenum"><a name="Page_53" id="Page_53">[Pg 53]</a></span></p> +<p>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.</p> + +<p>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.</p> + + +<h3>ROSE BUDS.</h3> + +<p> +8 lbs. White Sugar.<br /> +2 pounds glucose.<br /> +5 or 6 drops Otto of Roses.<br /> +3 pints water.<br /> +Cherry Paste Color.<br /> +</p> + +<p><span class="smcap">Process.</span>—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, +<span class="pagenum"><a name="Page_54" id="Page_54">[Pg 54]</a></span>lay the pulled sugar in the middle, casing carefully +round, pass through small acid drop rollers.</p> + +<p>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.</p> + + +<h3>RIPE PEARS.</h3> + +<p> +8 lbs Sugar.<br /> +2 lbs. Glucose.<br /> +3 pints water.<br /> +1 oz. Tartaric Acid.<br /> +Cherry Red.<br /> +Yellow Paste Color.<br /> +¼ oz. Essence Pear.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>BOILED SUGAR TOYS.</h3> + +<p>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 +<span class="pagenum"><a name="Page_55" id="Page_55">[Pg 55]</a></span>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.</p> + + +<h3>TO CRYSTALIZE BOILED SUGAR GOODS.</h3> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_56" id="Page_56">[Pg 56]</a></span>be almost cold during the operation; being bulky they +retain the heat a long time, and therefore have a great +tendency to grain.</p> + + +<h3>IMITATION INDIAN CORN.</h3> + +<p> +8 lbs. White Sugar.<br /> +2 lbs. Glucose.<br /> +Yellow Color.<br /> +3 pints Water.<br /> +Lemon Flavoring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>POPCORN BALLS.</h3> + +<p>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 +<span class="pagenum"><a name="Page_57" id="Page_57">[Pg 57]</a></span>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.</p> + +<table summary=""><tr> +<td> +<div class="figcenter" style="width: 266px;"> +<img src="images/illo057-2.jpg" width="266" height="416" alt="Fig. 208 a. Pop Corn Ball Press" title="" /> +<span class="captionsm2">Fig. 208 a.</span> +</div> +</td> + +<td> +<p class="center"><span class="caption">Pop Corn Ball Press</span></p> + +<p>Makes Balls +3½ inches diameter, +has brass +cups top and +bottom, so +arranged that +the ball is pushed +out of the cup +at each operation.</p> + +<p>Any Size Ball +made to order.</p> + +<p>Price complete +any size +Ball, $35 00</p> +</td> +</tr></table> + +<h3>POPCORN BRICKS.</h3> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_58" id="Page_58">[Pg 58]</a></span>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.<br /><br /></p> + +<p class="center"><span class="caption">POP CORN HAND BALL PRESS.</span></p> + +<table summary=""> +<tr> +<td><div class="figcenter" style="width: 447px;"> +<img src="images/illo058a-2.jpg" width="447" height="156" alt="Fig. 209 a. POP CORN HAND BALL PRESS." title="" /> +<span class="captionsm2">Fig. 209 a.</span> +</div></td> + + +<td style="padding-left: 2em;"> +<div class="center"> +<table border="0" cellpadding="1" cellspacing="0" summary=""> +<tr><td align="left">2</td><td align="center">in.</td><td align="center">diameter</td><td align="center">Price</td><td align="right"> $4 00</td></tr> +<tr><td align="left">2½</td><td align="center">"</td><td align="center">"</td><td align="center">"</td><td align="right">4 00</td></tr> +<tr><td align="left">3</td><td align="center">"</td><td align="center">"</td><td align="center">"</td><td align="right">4 00</td></tr> +<tr><td align="left">3½</td><td align="center">"</td><td align="center">"</td><td align="center">"</td><td align="right">5 00</td></tr> +<tr><td align="left">4</td><td align="center">"</td><td align="center">"</td><td align="center">"</td><td align="right">5 00</td></tr> +<tr><td align="left" colspan="3">Egg Shape 3⅛ × 2¼</td><td align="center">"</td><td align="right">5 00</td></tr> +</table></div> +</td> +</tr> +</table> + +<h3>POP CORN CAKES.</h3> + +<p><span class="smcap">Process.</span>—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.<br /><br /></p> + +<p class="center"><span class="caption">CORN POPPERS—Made Very Strong.</span></p> +<table summary=""> +<tr> +<td><div class="figcenter" style="width: 337px;"> +<img src="images/illo058b-2.jpg" width="337" height="131" alt="Fig. 523. CORN POPPERS—Made Very Strong." title="" /> +<span class="captionsm2">Fig. 523.</span> +</div></td> + +<td style="padding-left: 2em;"> +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary=""> +<tr><td align="left">½ Peck</td><td align="right">$2 00</td></tr> +<tr><td align="left">1 Peck</td><td align="right">2 75</td></tr> +<tr><td align="left">½ Bushel</td><td align="right">3 75</td></tr> +<tr><td align="left">1 Bushel</td><td align="right">4 75</td></tr> +</table></div> +</td> +</tr></table> + +<h3>JAP NUGGETS NO. 1.</h3> + +<p> +2 lbs. White Sugar.<br /> +4 lbs. Glucose.<br /> +4 lbs. Desiccated Cocoanut unsweetened.<br /> +Yellow Coloring.<br /> +1½ lbs. Farina.<br /> +2 pints Water.<br /> +</p> +<p><span class="pagenum"><a name="Page_59" id="Page_59">[Pg 59]</a></span></p> +<p><span class="smcap">Process.</span>—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.</p> + +<p>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.</p> + +<div class="figcenter" style="width: 394px;"> +<img src="images/illo059-2.jpg" width="394" height="364" alt="PATENT CANDY CUTTER." title="" /> +<span class="caption">PATENT CANDY CUTTER.</span> + +<p>For Cutting Caramels, Japanese Cocoanut, and all kind of Bar +Candies.</p> + +<p>Cuts all thicknesses up to one inch, and all widths up to one +and one-quarter inches.</p> + +<p>Moving Bed of Machine is 32 inches long and 9 inches wide. +Will cut 1500 pounds of Candy per day.</p> + +<p>One of the handiest and most useful all round Machines a man +can buy.</p> + +<p class="center">Price, $75 00</p> + +</div> + + +<p><span class="pagenum"><a name="Page_60" id="Page_60">[Pg 60]</a></span></p> + +<h3>JAP NUGGETS NO. 2.</h3> + +<p> +2 lbs. White Sugar.<br /> +4 lbs. Good Brown.<br /> +5 lbs. Desiccated Cocoanut.<br /> +7 lbs. Glucose.<br /> +2½ lbs. Farina.<br /> +3 pints Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> +<p><span class="pagenum"><a name="Page_61" id="Page_61">[Pg 61]</a></span></p> + +<h3>JAP NUGGETS NO. 3.</h3> + +<p> +4 lbs. Good Brown Sugar.<br /> +3½ lbs. Glucose.<br /> +3 pints Water.<br /> +4 lbs. Desiccated Cocoanut Unsweetened.<br /> +2 lbs. Farina.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>VANILLA NOUGAT (Common.)</h3> + +<p> +12 lbs. White Sugar.<br /> +3 lbs. glucose.<br /> +½ oz. Essence Vanilla.<br /> +4 lbs. Sweet Almonds small.<br /> +3 pints water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> +<p><span class="pagenum"><a name="Page_62" id="Page_62">[Pg 62]</a></span></p> + +<h3>ICE CREAM CONFECTIONERY.</h3> + +<p>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.</p> + + +<h3>RASPBERRY AND STRAWBERRY ICE CREAM CONFECTIONERY.</h3> + +<p>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.</p> +<p><span class="pagenum"><a name="Page_63" id="Page_63">[Pg 63]</a></span></p> + +<h3>CHOCOLATE ICE CREAM.</h3> + +<p>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 ½ 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.</p> + + +<h3>VANILLA CARAMELS.</h3> + +<p> +8 lbs. White Sugar.<br /> +2 lbs. Glucose.<br /> +1 lb. Fresh Butter.<br /> +2 Tins Condensed milk.<br /> +2 pints water.<br /> +Vanilla Flavoring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 ½ inch thick; when set cut with +caramel cutter, and when cold separate the squares +and wrap in wax paper.</p> + + +<h3>COCOANUT CARAMELS.</h3> + +<p> +8 lbs. Sugar.<br /> +2 lbs. glucose.<br /> +1 lb. Fresh Butter.<br /> +1½ lbs. Desiccated Cocoanut, unsweetened.<br /> +2 Tins Condensed Milk.<br /> +2 pints water.<br /> +</p> + +<p><span class="smcap">Process.</span>—Melt the sugar in the water, add the +glucose and boil up to ball 250; remove the pan to side, +<span class="pagenum"><a name="Page_64" id="Page_64">[Pg 64]</a></span>then stir in the butter, milk and cocoanut, bring +through the boil, pour on slab or in frames about ½ inch +thick; when set mark with caramel cutter; when cold +separate and wrap in wax paper.<br /><br /></p> + +<div class="figcenter" style="width: 400px;"> +<span class="caption">CLADS PATTERN COCOANUT GRATER.</span> +<p class="center">Extra Strong, Two Graters. Clamps to Table or Bench, $1 50</p> +<img src="images/illo064-2.jpg" width="353" height="295" alt="CLADS PATTERN COCOANUT GRATER." title="" /> +<p class="captionsm2">Fig. 21.</p> + +<p class="center"><span class="caption">Citron and Cocoanut Cutter.</span></p> + +<p class="center">No. 1 Large Price, $1 20</p> + +<p class="center">A very handy and useful slicer. Durable and cheap.</p> +</div> + + + + + + +<h3>RASPBERRY CARAMELS.</h3> + +<p> +8 lbs. Sugar.<br /> +2 lbs. glucose.<br /> +1 lb. Fresh Butter.<br /> +Brilliant Rose Color.<br /> +1 lb. Raspberry Pulp or Jam.<br /> +2 Tins Condensed milk.<br /> +2 pints water.<br /> +</p> + +<p><span class="smcap">Process.</span>—Boil the sugar, glucose and water to +weak crack 250; remove the pan to side of fire, add +<span class="pagenum"><a name="Page_65" id="Page_65">[Pg 65]</a></span>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.</p> + + +<h3>WALNUT CARAMELS.</h3> + +<p> +8 lbs. White Sugar.<br /> +1 lb. Shelled Walnuts broken small.<br /> +2 lbs. Glucose.<br /> +1 lb. Fresh Butter.<br /> +Saffron Coloring.<br /> +2 tins Condensed Milk.<br /> +2 pints Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>CHOCOLATE CARAMELS.</h3> + +<p> +8 lbs. Good Sugar.<br /> +½ lb. Pure Chocolate unsweetened.<br /> +2 lbs Glucose.<br /> +1 lb. Fresh Butter.<br /> +Vanilla Flavoring.<br /> +2 pints Water.<br /> +2 tins Condensed Milk.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> +<p><span class="pagenum"><a name="Page_66" id="Page_66">[Pg 66]</a></span></p> + +<h3>VANILLA CARAMELS NO. 1 Quality.</h3> + +<p> +6 lbs. Sugar.<br /> +2 quarts Sweet Cream.<br /> +Essence of Vanilla.<br /> +15 lbs. Fresh Butter.<br /> +4 lbs. Glucose.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>VANILLA CARAMELS, No. 2 Quality.</h3> + +<p> +5 lbs. Sugar.<br /> +1 lb. Fresh Butter.<br /> +3 pints New Milk.<br /> +½ oz. Cream of Tartar.<br /> +2 pints water.<br /> +Vanilla Flavoring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>MAPLE CARAMELS.</h3> + +<p>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.</p> +<p><span class="pagenum"><a name="Page_67" id="Page_67">[Pg 67]</a></span></p> + +<h3>RASPBERRY AND STRAWBERRY CARAMELS.</h3> + +<p>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.</p> + + +<h3>CHOCOLATE CARAMELS No. 1 Quality.</h3> + +<p> +6 lbs. Best Sugar.<br /> +4 lbs. Glucose.<br /> +1½ lbs. Pure Chocolate, Unsweetened.<br /> +2 quarts Sweet Cream.<br /> +1½ lbs. Fresh Butter.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 ½ inch thick; +mark deep with caramel cutter when set; divide with +sharp knife when cold and wrap in paper.</p> + + +<h3>CHOCOLATE CARAMEL, No. 2 Quality.</h3> + +<p> +5 lbs. Sugar.<br /> +¾ lb. Fresh Butter.<br /> +1 quart of New Milk.<br /> +¾ lb. Pure Chocolate, Unsweetened.<br /> +½ oz. Cream of Tartar.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> +<p><span class="pagenum"><a name="Page_68" id="Page_68">[Pg 68]</a></span></p> + +<h3>UNWRAPPED CARAMELS.</h3> + +<p>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:—</p> + +<p> +7 lbs. White Sugar.<br /> +2 lbs. Glucose.<br /> +½ lb. Fresh Butter.<br /> +1 Tin Condensed Milk, or one quart Sweet Cream.<br /> +3 pints water.<br /> +Vanilla Flavoring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + +<div class="figcenter" style="width: 404px;"> +<img src="images/illo068-2.jpg" width="404" height="278" alt="BUTTERCUP OR MIXED DROP MACHINE." title="" /> +<span class="caption">BUTTERCUP OR MIXED DROP MACHINE.</span> + +<p>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.</p> + +<p class="center">Price, $19 00</p> +<br /> +</div> + + +<p><span class="pagenum"><a name="Page_69" id="Page_69">[Pg 69]</a></span></p> + +<div class="figcenter" style="width: 424px;"> +<img src="images/illo069-2.jpg" width="424" height="327" alt="LATEST THING OUT. NEW SATINETTE PRESS." title="" /> +<span class="caption">LATEST THING OUT.<br />NEW SATINETTE PRESS.</span> + +<p>Buttercups and Satinettes will have a very large sale this season.</p> + +<p>Purchase one of our Machines and make your own.</p> + +<p>The Machine will pay for itself in a short time, besides you +can always have fresh made goods.</p> + +<p class="center">Price $15.00</p> +<br /><br /> +</div> +<p><span class="pagenum"><a name="Page_70" id="Page_70">[Pg 70]</a></span></p> + + + +<div class="figcenter" style="width: 523px;"> +<span class="caption">Cullums Patent Buttercup Cutter</span> + +<img src="images/illo071a-2.jpg" width="479" height="244" alt="Cullums Patent Buttercup Cutter. No. 1." title="" /><br /> +<span class="captionsm2">No. 1.</span><br /> + + + +<img src="images/illo071b-1-2.jpg" width="523" height="191" alt="Cullums Patent Buttercup Cutter. No. 2." title="" /><br /> +<span class="captionsm2">No. 2.</span><br /> + + +<img src="images/illo071b-2-2.jpg" width="476" height="57" alt="Cullums Patent Buttercup Cutter. Fingers for Buttercup Cutters." title="" /><br /> +<span class="captionsm2">Fingers for Buttercup Cutters.</span><br /><br /> + + +<p>This is a Machine every Confectioner should have for cutting +Buttercups, Drops, &c.</p> + +<p>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</p> + +<p>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</p> + +<p>Machine with Teeth to form Buttercup with Stitched Edges.<br /> +<span style="margin-left: 3em;">Price, $20 00</span><br /> +</p> + +</div> + + + +<h3>BUTTERCUPS.</h3> + +<p>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 +<span class="pagenum"><a name="Page_71" id="Page_71">[Pg 71]</a></span>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. <i>Get our price list.</i></p> + + +<h3>VANILLA BUTTERCUPS.</h3> + +<p> +7 lbs. Best White Sugar.<br /> +2 lbs. Fondant Paste.<br /> +1 lb. Desiccated Cocoanut, fine.<br /> +Green color.<br /> +1 teaspoonful Cream of Tartar.<br /> +1 quart water.<br /> +Borax.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_72" id="Page_72">[Pg 72]</a></span>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.</p> + + +<h3>RASPBERRY COCOANUT BUTTERCUPS.</h3> + +<p> +7 lbs. Best White Sugar.<br /> +2 lbs. Fondant Paste.<br /> +1 lb Desiccated Cocoanut.<br /> +1 lb. Raspberry Jam, boiled Stiff.<br /> +1 teaspoonful cream of Tartar.<br /> +1 quart Water.<br /> +Carmine Color.<br /> +Borax.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>COCOANUT BUTTERCUPS.</h3> + +<p> +7 lbs. Sugar.<br /> +2 lbs. Fondant Paste.<br /> +1 lb. Desiccated Cocoanut.<br /> +Yellow Color.<br /> +1 teaspoon Cream Tartar.<br /> +1 quart Water with Borax.<br /> +Lemon Flavor.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> +<p><span class="pagenum"><a name="Page_73" id="Page_73">[Pg 73]</a></span></p> + +<h3>BLACK CURRANT BUTTERCUPS.</h3> + +<p> +7 lbs. White Sugar.<br /> +2 lbs Fondant Paste.<br /> +1 lb. Black Currant Jam.<br /> +½ oz. Tartaric Acid.<br /> +1 teaspoonful Cream Tartar.<br /> +1 quart Water.<br /> +Borax.<br /> +Purple Color.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>FONDANT CREAM WORK OR BUTTERCUP FILLING.</h3> + +<p>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.</p> +<p><span class="pagenum"><a name="Page_74" id="Page_74">[Pg 74]</a></span></p> + +<div class="figcenter" style="width: 606px;"> +<img src="images/illo074-2.jpg" width="606" height="303" alt="Fig. 15. a. Asbestos Gas Batch Warmer or Spinning Furnace.—Two Sizes." title="" /> +<span class="caption"><span class="captionsm">Fig. 15. a</span><br />Asbestos Gas Batch Warmer or Spinning Furnace.—Two Sizes.</span> + +<p class="center">32 inches long, price $15.00. Can be used in sections if desired.</p> +</div> + + +<h3>RASPBERRY & VANILLA FONDANTS.</h3> + +<p> +10 lbs. White Sugar.<br /> +2½ lbs. Glucose.<br /> +Raspberry and Vanilla Flavor.<br /> +3 pints water.<br /> +Carmine Color.<br /> +</p> + +<p><span class="smcap">Process.</span>—Boil the sugar, glucose and water in the +usual way to the degree of soft ball; then remove the +<span class="pagenum"><a name="Page_75" id="Page_75">[Pg 75]</a></span>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.</p> + +<p>N.B.—Have everything very clean when making +fondants; every speck will show; a touch of blue will +make the white a better color.</p> + + +<h3>CHOCOLATE & VANILLA FONDANTS.</h3> + +<p> +10 lbs White Sugar.<br /> +2½ lbs. Glucose.<br /> +Vanilla Flavoring.<br /> +3 pints Water.<br /> +½ lb. Pure Chocolate.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> +<p><span class="pagenum"><a name="Page_76" id="Page_76">[Pg 76]</a></span></p> + +<div class="figcenter" style="width: 513px;"> +<img src="images/illo076-2.jpg" width="513" height="223" alt="Fig. 15. Batch Warmer or Gas Candy Heater. Price $5.00." title="" /> +<span class="caption"><span class="captionsm">Fig. 15.</span> Batch Warmer or Gas Candy Heater. Price $5.00.</span> +</div> + + +<h3>COCOANUT FONDANTS.</h3> + +<p> +9 lbs. White Sugar.<br /> +2½ lbs. Glucose.<br /> +1½ lbs. Fine Desiccated Cocoanut, Unsweetened.<br /> +Carmine Color.<br /> +3 pints Water.<br /> +Lemon Flavoring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>STRAWBERRY FONDANTS.</h3> + +<p> +9 lbs. White Sugar.<br /> +2 lbs. Glucose.<br /> +Carmine Coloring.<br /> +2 lbs. Strawberry Jam.<br /> +3 pints Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—Boil the sugar, glucose and water to a +soft ball degree, pour the batch on pouring plate, which +<span class="pagenum"><a name="Page_77" id="Page_77">[Pg 77]</a></span>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.</p> + + +<h3>CHERRY FONDANTS.</h3> + +<p> +10 lbs. Sugar.<br /> +2½ lbs. Glucose.<br /> +Cherry Flavor.<br /> +3 pints Water.<br /> +Carmine and Saffron Color.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>FONDANTS FOR MIXTURES.</h3> + +<p> +10 lbs. White Sugar.<br /> +2½ lbs. Glucose.<br /> +Flavors Various.<br /> +3 pints Water.<br /> +Colors Various.<br /> +</p> +<p><span class="pagenum"><a name="Page_78" id="Page_78">[Pg 78]</a></span></p> +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>TO CRYSTALIZE FONDANTS</h3> + +<p> +13 lbs. Best White Sugar.<br /> +4 pints Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + +<p>N.B.—If a thin skin forms over the top of the +syrup, skim it off before draining the goods; it may +<span class="pagenum"><a name="Page_79" id="Page_79">[Pg 79]</a></span>tend to granulate them, but the damp cloth ought to +prevent this skin forming.</p> + + +<h3>CHRISTMAS FANCIES—CLEAR TOY MOULDS.</h3> + +<p>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.</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>ARTIFICIAL FIGURES.</h3> + +<p>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 +<span class="pagenum"><a name="Page_80" id="Page_80">[Pg 80]</a></span>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.</p> + + +<h3><a name="COMPOSITION_CLEAR_TOY_MOULDS" id="COMPOSITION_CLEAR_TOY_MOULDS"></a>COMPOSITION CLEAR TOY MOULDS.</h3> + +<p class="center">Made from Finest Quality of Metal.</p> + +<p>The Moulds marked thus X we have always in +stock. Any others made to order.</p> + + +<div class="center"> +<table border="0" cellpadding="3" cellspacing="0" summary=""> +<tr><td align="right"></td><td align="right">No.</td><td align="left">Name.</td><td align="right">No. in Mould.</td><td align="right">No. to Lb.</td><td align="right">Price.</td></tr> +<tr><td align="right">x</td><td align="right">1</td><td align="left">Horse and Man large</td><td align="center">3</td><td align="center">16</td><td align="right">$2 60</td></tr> +<tr><td align="right">x</td><td align="right">2</td><td align="left">Horse, small</td><td align="center">3</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">3</td><td align="left">General on Horse</td><td align="center">3</td><td align="center">27</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">4</td><td align="left">Horse</td><td align="center">4</td><td align="center">45</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">5</td><td align="left">Horse, small</td><td align="center">4</td><td align="center">55</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">6</td><td align="left">Cow</td><td align="center">3</td><td align="center">38</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">7</td><td align="left">Sheep</td><td align="center">4</td><td align="center">30</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">8</td><td align="left">Dog, large</td><td align="center">3</td><td align="center">43</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">9</td><td align="left">Dog, medium</td><td align="center">3</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">10</td><td align="left">Dog, small</td><td align="center">3</td><td align="center">55</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">11</td><td align="left">Monkey on Horse</td><td align="center">3</td><td align="center">35</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">12</td><td align="left">Cat, large</td><td align="center">3</td><td align="center">28</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">13</td><td align="left">Cat, small</td><td align="center">4</td><td align="center">32</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">14</td><td align="left">Rat</td><td align="center">4</td><td align="center">32</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">15</td><td align="left">Deer, small</td><td align="center">3</td><td align="center">32</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">16</td><td align="left">Camel</td><td align="center">3</td><td align="center">45</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">17</td><td align="left">Rabbit, large</td><td align="center">3</td><td align="center">16</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">18</td><td align="left">Rabbit, medium</td><td align="center">4</td><td align="center">24</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">19</td><td align="left">Rabbit, small</td><td align="center">4</td><td align="center">38</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">20</td><td align="left">Lady on Swan</td><td align="center">3</td><td align="center">30</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">21</td><td align="left">Chicken</td><td align="center">3</td><td align="center">38</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">22</td><td align="left">Rooster</td><td align="center">3</td><td align="center">35</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">23</td><td align="left">Eagle</td><td align="center">3</td><td align="center">35</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">24</td><td align="left">Crow</td><td align="center">3</td><td align="center">40</td><td align="right">1 65</td></tr> +<tr><td align="right"><span class="pagenum"><a name="Page_81" id="Page_81">[Pg 81]</a></span></td><td align="right">25</td><td align="left">Bear</td><td align="center">4</td><td align="center">35</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">26</td><td align="left">Baby, large</td><td align="center">3</td><td align="center">32</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">27</td><td align="left">Baby, small</td><td align="center">3</td><td align="center">30</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">28</td><td align="left">Jim Crow</td><td align="center">3</td><td align="center">64</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">29</td><td align="left">Man and Wheelbarrow</td><td align="center">3</td><td align="center">55</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">30</td><td align="left">Woman and Churn</td><td align="center">4</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">31</td><td align="left">Hand</td><td align="center">3</td><td align="center">38</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">32</td><td align="left">Basket and Flowers</td><td align="center">3</td><td align="center">38</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">33</td><td align="left">Acorn</td><td align="center">3</td><td align="center">30</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">34</td><td align="left">Harp</td><td align="center">3</td><td align="center">31</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">35</td><td align="left">Fireman</td><td align="center">3</td><td align="center">24</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">36</td><td align="left">Tom Thumb</td><td align="center">3</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">37</td><td align="left">Soldier</td><td align="center">4</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">38</td><td align="left">Steamboat</td><td align="center">3</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">39</td><td align="left">Locomotive</td><td align="center">3</td><td align="center">43</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">40</td><td align="left">Sloop</td><td align="center">3</td><td align="center">43</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">41</td><td align="left">Flat Iron</td><td align="center">4</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">42</td><td align="left">Key</td><td align="center">3</td><td align="center">35</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">43</td><td align="left">Skate</td><td align="center">3</td><td align="center">55</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">44</td><td align="left">Pistol</td><td align="center">3</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">45</td><td align="left">Shovel</td><td align="center">3</td><td align="center">27</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">46</td><td align="left">Scissors</td><td align="center">3</td><td align="center">43</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">47</td><td align="left">Fiddle</td><td align="center">4</td><td align="center">38</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">48</td><td align="left">Bugle</td><td align="center">3</td><td align="center">55</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">49</td><td align="left">Watch</td><td align="center">3</td><td align="center">21</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">50</td><td align="left">Basket with handle</td><td align="center">3</td><td align="center">31</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">51</td><td align="left">Flower Basket, handle</td><td align="center">3</td><td align="center">28</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">52</td><td align="left">Pitcher, small</td><td align="center">3</td><td align="center">33</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">53</td><td align="left">Rocking Horse, small</td><td align="center">3</td><td align="center">35</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">54</td><td align="left">Three Figures</td><td align="center">3</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">55</td><td align="left">Rabbit and Basket</td><td align="center">4</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">56</td><td align="left">Locomotive, large</td><td align="center">3</td><td align="center">14</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">57</td><td align="left">Church on Hill</td><td align="center">3</td><td align="center">18</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">58</td><td align="left">Tea Pot</td><td align="center">3</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">59</td><td align="left">Lion</td><td align="center">3</td><td align="center">70</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">60</td><td align="left">Sword</td><td align="center">3</td><td align="center">27</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">61</td><td align="left">Boy and Goat</td><td align="center">3</td><td align="center">43</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">62</td><td align="left">Watch, small</td><td align="center">3</td><td align="center">45</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">63</td><td align="left">Donkey</td><td align="center">3</td><td align="center">55</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">64</td><td align="left">Elephant</td><td align="center">3</td><td align="center">43</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">65</td><td align="left">Caught in the Act</td><td align="center">3</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">66</td><td align="left">Ladders</td><td align="center">3</td><td align="center">40</td><td align="right">1 30</td></tr> +<tr><td align="right"><span class="pagenum"><a name="Page_82" id="Page_82">[Pg 82]</a></span>x</td><td align="right">67</td><td align="left">Horse and Cart</td><td align="center">3</td><td align="center">28</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">68</td><td align="left">Sparrow</td><td align="center">3</td><td align="center">19</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">69</td><td align="left">Small Boat</td><td align="center">3</td><td align="center">43</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">70</td><td align="left">Locomotive, small</td><td align="center">3</td><td align="center">28</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">71</td><td align="left">Pitchers</td><td align="center">3</td><td align="center">31</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">72</td><td align="left">Sugar Bowl</td><td align="center">3</td><td align="center">21</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">73</td><td align="left">Tea Cup</td><td align="center">3</td><td align="center">40</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">74</td><td align="left">Coffee Cup</td><td align="center">3</td><td align="center">21</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">75</td><td align="left">Saucers</td><td align="center">3</td><td align="center">35</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">76</td><td align="left">Tea Pot</td><td align="center">3</td><td align="center">12</td><td align="right">2 60</td></tr> +<tr><td align="right"></td><td align="right">77</td><td align="left">Wine Glass</td><td align="center">3</td><td align="center">41</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">78</td><td align="left">Wash Tub</td><td align="center">3</td><td align="center">33</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">79</td><td align="left">Flower Vase</td><td align="center">3</td><td align="center">23</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">80</td><td align="left">Round Table</td><td align="center">3</td><td align="center">31</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">81</td><td align="left">Gun</td><td align="center">4</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">82</td><td align="left">Pistol</td><td align="center">4</td><td align="center">32</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">83</td><td align="left">Pocket Knife</td><td align="center">4</td><td align="center">38</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">84</td><td align="left">Dirk</td><td align="center">4</td><td align="center">40</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">85</td><td align="left">Rooster, small</td><td align="center">5</td><td align="center">55</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">86</td><td align="left">Crucifix</td><td align="center">5</td><td align="center">32</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">87</td><td align="left">Axe</td><td align="center">4</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">88</td><td align="left">Pipe</td><td align="center">6</td><td align="center">21</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">89</td><td align="left">Ass</td><td align="center">5</td><td align="center">48</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">90</td><td align="left">Deer Lying Down</td><td align="center">3</td><td align="center">25</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">91</td><td align="left">Mule</td><td align="center">3</td><td align="center">21</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">92</td><td align="left">Dog, large</td><td align="center">3</td><td align="center">12</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">93</td><td align="left">Dog with Basket</td><td align="center">3</td><td align="center">12</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">94</td><td align="left">Dog standing with Basket</td><td align="center">3</td><td align="center">15</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">95</td><td align="left">Peacock</td><td align="center">3</td><td align="center">21</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">96</td><td align="left">Decanter</td><td align="center">3</td><td align="center">19</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">97</td><td align="left">Boots</td><td align="center">5</td><td align="center">27</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">98</td><td align="left">Plain Basket with Handle</td><td align="center">3</td><td align="center">23</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">99</td><td align="left">Wine Glass, large</td><td align="center">3</td><td align="center">18</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">100</td><td align="left">Fire Horn</td><td align="center">3</td><td align="center">21</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">101</td><td align="left">Squirrel and Box</td><td align="center">5</td><td align="center">33</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">102</td><td align="left">Broom</td><td align="center">3</td><td align="center">13</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">103</td><td align="left">Bust of Napoleon</td><td align="center">4</td><td align="center">20</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">104</td><td align="left">Ladys</td><td align="center">3</td><td align="center">28</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">105</td><td align="left">Cupid</td><td align="center">3</td><td align="center">21</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">106</td><td align="left">Rabbit</td><td align="center">3</td><td align="center">10</td><td align="right">2 60</td></tr> +<tr><td align="right"></td><td align="right">107</td><td align="left">Fish on Plate</td><td align="center">3</td><td align="center">19</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">108</td><td align="left">Rooster</td><td align="center">3</td><td align="center">14</td><td align="right">1 65</td></tr> +<tr><td align="right"><span class="pagenum"><a name="Page_83" id="Page_83">[Pg 83]</a></span>x</td><td align="right">109</td><td align="left">Owl</td><td align="center">3</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">110</td><td align="left">Cupid and Basket</td><td align="center">8</td><td align="center">19</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">111</td><td align="left">Pony</td><td align="center">3</td><td align="center">18</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">112</td><td align="left">Dog</td><td align="center">3</td><td align="center">15</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">113</td><td align="left">Cat and Dog Fighting</td><td align="center">3</td><td align="center">18</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">114</td><td align="left">Grasshopper</td><td align="center">3</td><td align="center">13</td><td align="right">2 60</td></tr> +<tr><td align="right">x</td><td align="right">115</td><td align="left">Steamboat</td><td align="center">3</td><td align="center">19</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">116</td><td align="left">Sea Lion</td><td align="center">3</td><td align="center">12</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">117</td><td align="left">Rhinoceros</td><td align="center">3</td><td align="center">15</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">118</td><td align="left">Tiger</td><td align="center">3</td><td align="center">15</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">119</td><td align="left">Bear, small</td><td align="center">3</td><td align="center">20</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">120</td><td align="left">Bear, Medium</td><td align="center">3</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">121</td><td align="left">Bear, large</td><td align="center">3</td><td align="center">8</td><td align="right">2 60</td></tr> +<tr><td align="right">x</td><td align="right">122</td><td align="left">Ape</td><td align="center">3</td><td align="center">14</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">123</td><td align="left">Large Hand</td><td align="center">3</td><td align="center">11</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">124</td><td align="left">Bear sitting up</td><td align="center">3</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">125</td><td align="left">Camel</td><td align="center">3</td><td align="center">18</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">126</td><td align="left">Squirrel</td><td align="center">3</td><td align="center">13</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">127</td><td align="left">Horse Jumping</td><td align="center">3</td><td align="center">30</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">128</td><td align="left">Lamb Lying Down</td><td align="center">3</td><td align="center">14</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">129</td><td align="left">Sugar Bowl</td><td align="center">3</td><td align="center">21</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">130</td><td align="left">Double Pointed Iron</td><td align="center">3</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">131</td><td align="left">Boy on Rocking Horse</td><td align="center">3</td><td align="center">19</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">132</td><td align="left">Elephant</td><td align="center">6</td><td align="center">21</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">133</td><td align="left">Captain Jack</td><td align="center">3</td><td align="center">18</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">134</td><td align="left">Frog Smoking</td><td align="center">3</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">135</td><td align="left">Swan</td><td align="center">3</td><td align="center">18</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">136</td><td align="left">Trumpet</td><td align="center">3</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">137</td><td align="left">Boots</td><td align="center">3</td><td align="center">19</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">138</td><td align="left">Elephant</td><td align="center">3</td><td align="center">14</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">139</td><td align="left">Monkey on Camel</td><td align="center">3</td><td align="center">20</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">140</td><td align="left">Cupid on Lion</td><td align="center">3</td><td align="center">18</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">141</td><td align="left">Rabbit</td><td align="center">4</td><td align="center">25</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">142</td><td align="left">Monkey Dressed in Soldier Clothes</td><td align="center">3</td><td align="center">24</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">143</td><td align="left">Pipe</td><td align="center">6</td><td align="center">33</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">144</td><td align="left">Sloop</td><td align="center">3</td><td align="center">12</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">145</td><td align="left">Rabbit and Wheelbarrow</td><td align="center">3</td><td align="center">6</td><td align="right">2 60</td></tr> +<tr><td align="right">x</td><td align="right">146</td><td align="left">Lamb, large</td><td align="center">4</td><td align="center">14</td><td align="right">2 60</td></tr> +<tr><td align="right">x</td><td align="right">147</td><td align="left">Monkey on Camel</td><td align="center">3</td><td align="center">8</td><td align="right">2 60</td></tr> +<tr><td align="right">x</td><td align="right">148</td><td align="left">Boy and Large Lamb</td><td align="center">3</td><td align="center">11</td><td align="right">2 60</td></tr> +<tr><td align="right">x</td><td align="right">149</td><td align="left">Pig</td><td align="center">3</td><td align="center">18</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">150</td><td align="left">Dog in Kennel</td><td align="center">3</td><td align="center">15</td><td align="right">1 65</td></tr> +<tr><td align="right"><span class="pagenum"><a name="Page_84" id="Page_84">[Pg 84]</a></span>x</td><td align="right">151</td><td align="left">Fancy Clock</td><td align="center">3</td><td align="center">18</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">152</td><td align="left">Small Boy</td><td align="center">3</td><td align="center">30</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">153</td><td align="left">Mazeppa</td><td align="center">3</td><td align="center">13</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">154</td><td align="left">Crane</td><td align="center">3</td><td align="center">15</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">155</td><td align="left">Squirrel</td><td align="center">3</td><td align="center">10</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">156</td><td align="left">Boy Riding Dog</td><td align="center">3</td><td align="center">18</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">157</td><td align="left">Goat Jumping</td><td align="center">3</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">158</td><td align="left">Cow and Calf</td><td align="center">3</td><td align="center">23</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">159</td><td align="left">Organ Grinder with Monkey</td><td align="center">3</td><td align="center">24</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">160</td><td align="left">Chriskingle Deer and Sleigh</td><td align="center">2</td><td align="center">10</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">161</td><td align="left">Basket</td><td align="center">3</td><td align="center">19</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">162</td><td align="left">Baby in Cradle</td><td align="center">3</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">163</td><td align="left">Horse</td><td align="center">3</td><td align="center">20</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">164</td><td align="left">Soldier Boy</td><td align="center">3</td><td align="center">13</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">165</td><td align="left">French Lady</td><td align="center">4</td><td align="center">15</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">166</td><td align="left">Fancy Bottles</td><td align="center">4</td><td align="center">12</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">167</td><td align="left">Boy Stealing Apples</td><td align="center">3</td><td align="center">13</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">168</td><td align="left">Hussar</td><td align="center">3</td><td align="center">9</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">169</td><td align="left">Scotchman</td><td align="center">3</td><td align="center">11</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">170</td><td align="left">Rabbit Soldier</td><td align="center">3</td><td align="center">9</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">171</td><td align="left">Rabbit Drummer</td><td align="center">3</td><td align="center">9</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">172</td><td align="left">Rabbit Sportsman</td><td align="center">3</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">173</td><td align="left">Railroad Car</td><td align="center">3</td><td align="center">18</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">174</td><td align="left">Fancy Tea Kettle</td><td align="center">3</td><td align="center">11</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">175</td><td align="left">Spread Eagle</td><td align="center">2</td><td align="center">7</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">176</td><td align="left">Chinaman and Dog</td><td align="center">3</td><td align="center">13</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">177</td><td align="left">Rabbit Traveller</td><td align="center">3</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right">x</td><td align="right">178</td><td align="left">Frog on Bicycle</td><td align="center">3</td><td align="center">15</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">179</td><td align="left">Ostrich</td><td align="center">3</td><td align="center">12</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">180</td><td align="left">Tramp</td><td align="center">3</td><td align="center">12</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">181</td><td align="left">Fox</td><td align="center">2</td><td align="center">12</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">182</td><td align="left">Horse and Jockey</td><td align="center">3</td><td align="center">19</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">183</td><td align="left">Piggyback</td><td align="center">3</td><td align="center">16</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">184</td><td align="left">Fancy Pitcher, large</td><td align="center">3</td><td align="center">13</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">185</td><td align="left">Sail Boat</td><td align="center">3</td><td align="center">15</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">186</td><td align="left">Irishman and Pig</td><td align="center">3</td><td align="center">15</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">187</td><td align="left">Monkey and Piggyback</td><td align="center">3</td><td align="center">15</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">188</td><td align="left">Policeman and Boy</td><td align="center">3</td><td align="center">14</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">189</td><td align="left">Dog and Deer</td><td align="center">3</td><td align="center">12</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">190</td><td align="left">Boy and Bicycle</td><td align="center">3</td><td align="center">18</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">191</td><td align="left">Owl on Tree</td><td align="center">3</td><td align="center">12</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">192</td><td align="left">Puss in Boots</td><td align="center">3</td><td align="center">10</td><td align="right">2 00</td></tr> +<tr><td align="right"><span class="pagenum"><a name="Page_85" id="Page_85">[Pg 85]</a></span>x</td><td align="right">193</td><td align="left">Kangaroo</td><td align="center">3</td><td align="center">11</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">194</td><td align="left">Giraffe</td><td align="center">3</td><td align="center">12</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">195</td><td align="left">Fancy Pipe</td><td align="center">2</td><td align="center">12</td><td align="right">2 00</td></tr> +<tr><td align="right">x</td><td align="right">196</td><td align="left">Rifle</td><td align="center">4</td><td align="center">38</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">197</td><td align="left">Irishman</td><td align="center">3</td><td align="center">23</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">198</td><td align="left">Chinaman</td><td align="center">3</td><td align="center">19</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">199</td><td align="left">Israelite</td><td align="center">2</td><td align="center">10</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">200</td><td align="left">Uncle Sam</td><td align="center">3</td><td align="center">23</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">201</td><td align="left">Dutchman</td><td align="center">3</td><td align="center">16</td><td align="right">1 30</td></tr> +<tr><td align="right">x</td><td align="right">202</td><td align="left">Dog Sitting Up</td><td align="center">3</td><td align="center">12</td><td align="right">1 65</td></tr> +<tr><td align="right"></td><td align="right">203</td><td align="left">Basket</td><td align="center">3</td><td align="center">14</td><td align="right">2 00</td></tr> +<tr><td align="right"></td><td align="right">204</td><td align="left">Dog Running</td><td align="center">3</td><td align="center">21</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">205</td><td align="left">Shears</td><td align="center">3</td><td align="center">38</td><td align="right">1 30</td></tr> +<tr><td align="right"></td><td align="right">206</td><td align="left">Shovel</td><td align="center">3</td><td align="center">21</td><td align="right">1 30</td></tr> +</table><br /></div> + + +<h3>LARGE MOULDS FOR HOLLOW OR CLEAR TOYS.</h3> + + + +<div class="center"> +<table border="0" cellpadding="3" cellspacing="0" summary=""> +<tr><td align="center"></td><td align="right">No.</td><td align="left">Name.</td><td align="left">Size.</td><td align="center">No. in Mould.</td><td align="right">Price.</td></tr> +<tr><td align="center"></td><td align="right">1</td><td align="left">Deer</td><td align="left">5 × 7</td><td align="center">1</td><td align="right">$4 00</td></tr> +<tr><td align="center"></td><td align="right">2</td><td align="left">Deer</td><td align="left">3 × 7</td><td align="center">1</td><td align="right">2 60</td></tr> +<tr><td align="center"></td><td align="right">3</td><td align="left">Horse</td><td align="left">5½ × 5½</td><td align="center">1</td><td align="right">6 75</td></tr> +<tr><td align="center">*</td><td align="right">4</td><td align="left">Horse</td><td align="left">2½ × 2½</td><td align="center">1</td><td align="right">1 00</td></tr> +<tr><td align="center"></td><td align="right">5</td><td align="left">Horse</td><td align="left">2½ × 2½</td><td align="center">2</td><td align="right">2 00</td></tr> +<tr><td align="center"></td><td align="right">6</td><td align="left">Horse</td><td align="left">3 × 2½</td><td align="center">1</td><td align="right">1 00</td></tr> +<tr><td align="center">*</td><td align="right">7</td><td align="left">Horse</td><td align="left">2 × 2½</td><td align="center">3</td><td align="right">2 00</td></tr> +<tr><td align="center">*</td><td align="right">8</td><td align="left">Camel</td><td align="left">3 × 3</td><td align="center">1</td><td align="right">1 65</td></tr> +<tr><td align="center"></td><td align="right">9</td><td align="left">Camel</td><td align="left">5½ × 5½</td><td align="center">1</td><td align="right">6 75</td></tr> +<tr><td align="center"></td><td align="right">10</td><td align="left">Elephant</td><td align="left">3 × 5</td><td align="center">1</td><td align="right">2 00</td></tr> +<tr><td align="center"></td><td align="right">11</td><td align="left">Elephant and Boy</td><td align="left">3 × 3</td><td align="center">1</td><td align="right">1 30</td></tr> +<tr><td align="center">*</td><td align="right">12</td><td align="left">Goat</td><td align="left">3 × 2¾</td><td align="center">2</td><td align="right">2 00</td></tr> +<tr><td align="center">*</td><td align="right">13</td><td align="left">Cat</td><td align="left">5 × 4½</td><td align="center">1</td><td align="right">2 60</td></tr> +<tr><td align="center"></td><td align="right">14</td><td align="left">Cat</td><td align="left">3 × 4½</td><td align="center">1</td><td align="right">2 00</td></tr> +<tr><td align="center"></td><td align="right">15</td><td align="left">Dog</td><td align="left">6 × 4</td><td align="center">1</td><td align="right">6 75</td></tr> +<tr><td align="center"></td><td align="right">16</td><td align="left">Dog Lying Down</td><td align="left">3½ × 5½</td><td align="center">1</td><td align="right">2 60</td></tr> +<tr><td align="center"></td><td align="right">17</td><td align="left">Dog</td><td align="left">3½ × 4½</td><td align="center">2</td><td align="right">3 10</td></tr> +<tr><td align="center"></td><td align="right">18</td><td align="left">Wm. Penn</td><td align="left">5½ high</td><td align="center">1</td><td align="right">2 00</td></tr> +<tr><td align="center">*</td><td align="right">19</td><td align="left">Indian</td><td align="left">5⅞ high</td><td align="center">1</td><td align="right">2 00</td></tr> +<tr><td align="center"></td><td align="right">20</td><td align="left">Rooster</td><td align="left">5 × 3½</td><td align="center">1</td><td align="right">2 00</td></tr> +<tr><td align="center"></td><td align="right">21</td><td align="left">Rooster</td><td align="left">3½ × 3</td><td align="center">1</td><td align="right">1 00</td></tr> +<tr><td align="center"></td><td align="right">22</td><td align="left">Locomotive</td><td align="left">10 × 5½</td><td align="center">1</td><td align="right">13 00</td></tr> +<tr><td align="center"></td><td align="right">23<span class="pagenum"><a name="Page_86" id="Page_86">[Pg 86]</a></span></td><td align="left">Locomotive, Rabbit Engineer</td><td align="left">3½ × 3¾</td><td align="center">1</td><td align="right">2 60</td></tr> +<tr><td align="center"></td><td align="right">24</td><td align="left">Basket</td><td align="left">2 × 6</td><td align="center">1</td><td align="right">9 25</td></tr> +<tr><td align="center"></td><td align="right">25</td><td align="left">Basket</td><td align="left">4½ × 4</td><td align="center">1</td><td align="right">2 60</td></tr> +<tr><td align="center"></td><td align="right">26</td><td align="left">Priest Blessing Children</td><td align="left">2 × 6</td><td align="center">1</td><td align="right">1 30</td></tr> +<tr><td align="center"></td><td align="right">27</td><td align="left">Washington</td><td align="left">7 in. high</td><td align="center">1</td><td align="right">1 30</td></tr> +<tr><td align="center"></td><td align="right">28</td><td align="left">U. S. Grant</td><td align="left">2¼ in. high</td><td align="center">1</td><td align="right">2 00</td></tr> +<tr><td align="center"></td><td align="right">29</td><td align="left">Gun</td><td align="left">7 in. long</td><td align="center">3</td><td align="right">2 00</td></tr> +<tr><td align="center"></td><td align="right">30</td><td align="left">Gun</td><td align="left">7 in. high</td><td align="center">1</td><td align="right">1 00</td></tr> +<tr><td align="center"></td><td align="right">31</td><td align="left">Ship Full Sail</td><td align="left">7½ × 6</td><td align="center">1</td><td align="right">6 75</td></tr> +<tr><td align="center"></td><td align="right">32</td><td align="left">Steamboat</td><td align="left">6½ × 4</td><td align="center">1</td><td align="right">6 75</td></tr> +<tr><td align="center"></td><td align="right">33</td><td align="left">Rowboat</td><td align="left">9 in. long</td><td align="center">1</td><td align="right">4 00</td></tr> +<tr><td align="center"></td><td align="right">34</td><td align="left">Rowboat</td><td align="left">6 in. long</td><td align="center">1</td><td align="right">1 00</td></tr> +<tr><td align="center">*</td><td align="right">35</td><td align="left">Rowboat</td><td align="left">2½ in. long</td><td align="center">2</td><td align="right">2 00</td></tr> +<tr><td align="center"></td><td align="right">36</td><td align="left">Whistle</td><td></td><td align="center">4</td><td align="right">2 00</td></tr> +<tr><td align="center"></td><td align="right">37</td><td align="left">Whistle</td><td></td><td align="center">3</td><td align="right">1 30</td></tr> +<tr><td align="center"></td><td align="right">38</td><td align="left">Spread Eagle on Half Globe</td><td align="left">4 × 6</td><td align="center">1</td><td align="right">6 75</td></tr> +<tr><td align="center"></td><td align="right">39</td><td align="left">Rabbit</td><td align="left">5 × 5</td><td align="center">1</td><td align="right">2 60</td></tr> +<tr><td align="center"></td><td align="right">40</td><td align="left">Rabbit</td><td align="left">3 × 3</td><td align="center">2</td><td align="right">2 00</td></tr> +<tr><td align="center">*</td><td align="right">41</td><td align="left">Lamb</td><td align="left">4 × 6</td><td align="center">1</td><td align="right">2 60</td></tr> +<tr><td align="center"></td><td align="right">42</td><td align="left">Lamb</td><td align="left">3¼ × 3½</td><td align="center">2</td><td align="right">2 00</td></tr> +<tr><td align="center"></td><td align="right">43</td><td align="left">Rowboat</td><td align="left">4½ × 2½</td><td align="center">1</td><td align="right">2 00</td></tr> +<tr><td align="center"></td><td align="right">44</td><td align="left">Elephant, Jumbo</td><td align="left">8½ × 6</td><td align="center">1</td><td align="right">6 75</td></tr> +<tr><td align="center"></td><td align="right">45</td><td align="left">Lion</td><td align="left">8½ × 6</td><td align="center">1</td><td align="right">6 75</td></tr> +<tr><td align="center">*</td><td align="right">46</td><td align="left">Knight on Horseback</td><td align="left">3 × 5½</td><td align="center">1</td><td align="right">1 30</td></tr> +<tr><td align="center"></td><td align="right">47</td><td align="left">Fire Engine</td><td align="left">5 × 7</td><td align="center">1</td><td align="right">6 75</td></tr> +<tr><td align="center"></td><td align="right">48</td><td align="left">Buffalo</td><td align="left">5½ × 8</td><td align="center">1</td><td align="right">6 75</td></tr> +</table><br /></div> + + +<h3>VANILLA CREAM BARS.</h3> + +<p> +7 lbs. White Sugar.<br /> +2 lbs. Glucose.<br /> +3 pints Water.<br /> +Vanilla Flavoring.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_87" id="Page_87">[Pg 87]</a></span>the flavor and run on pouring plate ½ inch thick; when +set cut into bars.</p> + + +<h3>RASPBERRY OR ROSE CREAM BARS.</h3> + +<p> +7 lbs. White Sugar.<br /> +2 lbs. Glucose.<br /> +3 pints Water.<br /> +Raspberry or Rose Flavor.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>COCOANUT CREAM.</h3> + +<p> +7 lbs. White Sugar.<br /> +3 lbs. Cocoanut peeled and sliced.<br /> +2 lbs. Glucose.<br /> +Red Coloring.<br /> +3 pints Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_88" id="Page_88">[Pg 88]</a></span>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.</p> + +<p>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.</p> + + +<h3>MAPLE CREAM.</h3> + +<p> +8 lbs. Yellow Sugar.<br /> +1 quart Sweet Cream.<br /> +2 lbs. Glucose.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>CHRISTMAS PUDDING (IMITATION).</h3> + +<p> +7 lbs. White Sugar.<br /> +1 lb. Raisins.<br /> +½ lb. Sweet Almonds blanched chopped.<br /> +1 lb. Currants.<br /> +1 lb. Sultanas.<br /> +½ lb. Mixed Peel.<br /> +1 oz. Mixed Spice.<br /> +2 pints Water.<br /> +</p> +<p><span class="pagenum"><a name="Page_89" id="Page_89">[Pg 89]</a></span></p> +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>BROWN CREAM PUDDING.</h3> + +<p> +7 lbs. Brown Sugar.<br /> +2 lbs. Glucose.<br /> +1 lb. Currants.<br /> +½ lb. Sultanas.<br /> +½ lb. Raisins.<br /> +½ lb. Mixed Peel.<br /> +½ oz. Mixed Spice.<br /> +2 pints Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_90" id="Page_90">[Pg 90]</a></span>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.</p> + + +<h3>RASPBERRY NOYEAU.</h3> + +<p> +5 lbs. White Sugar.<br /> +1 lb. Glucose.<br /> +2 lbs. Raspberry Jam.<br /> +1 lb. Almonds, blanched and Dried.<br /> +3 pints Water.<br /> +Liquid Brilliant Rose Color.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>WHAT TO DO WITH SCRAPS AND SIFTINGS.</h3> + +<p>It is necessary to know how to use up the scraps, +siftings, spoiled boil candies and otherwise unsaleable +<span class="pagenum"><a name="Page_91" id="Page_91">[Pg 91]</a></span>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.</p> +<p><span class="pagenum"><a name="Page_92" id="Page_92">[Pg 92]</a></span></p> + +<h3>CREAM FOR CHOCOLATE CREAMS OR BARS.</h3> + +<p> +10 lbs. White Sugar.<br /> +3 pints Water.<br /> +2½ lbs. Glucose.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.<br /><br /></p> +<p><span class="pagenum"><a name="Page_93" id="Page_93">[Pg 93]</a></span></p> + +<div class="figcenter" style="width: 388px;"> +<img src="images/illo093-2.jpg" width="388" height="246" alt="Fig. 17. Chocolate Melter or Warmer." title="" /> +<span class="caption"><span class="captionsm">Fig. 17.</span><br />Chocolate Melter or Warmer.</span><br /> + +<div class="center"> +<table border="0" cellpadding="2" cellspacing="0" summary=""> +<tr><td align="left" style="padding-right: 2em;">No. 1 Size, 12½ × 14 × 6, price</td><td align="right">$2 00</td></tr> +<tr><td align="left" style="padding-right: 2em;">No. 2 Size, 14¼ × 16½ × 6, "</td><td align="right">2 25</td></tr> +</table></div> + +<p class="center">Made from best quality of Tin Plate.</p> + +</div> + +<h3>CHOCOLATE CREAM BUNS AND CAKES.</h3> + +<p> +10 lbs. Sugar.<br /> +2½ lbs. Glucose.<br /> +3 pints Water.<br /> +½ oz. Vanilla Essence.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> +<p><span class="pagenum"><a name="Page_94" id="Page_94">[Pg 94]</a></span></p> +<p>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.<br /><br /></p> + +<p class="center"> +TAFFY PANS.<br /> +Per dozen, $1.25, $1.50, $1.75, $2.<br /> +</p> + +<p class="center"> +SWINGING PANS.<br /> +We make any size to order.<br /> +</p> + +<p class="center"> +CRYSTALIZING PANS AND WIRE TRAYS.<br /> +Extra Quality.<br /> +14 × 10 × 2½, complete $5.50. +</p> + +<p class="caption">COPPER CANDY LADLE.</p> +<table summary="" border="0"> +<tr> +<td align="left">No. 1, Fig. 7,</td> +<td></td><td></td> +<td align="right">Price, $1.50.</td> +</tr> + +<tr> +<td></td> + +<td align="left"><div class="figleft" style="width: 226px;"> +<img src="images/illo094-1.jpg" width="226" height="85" alt="Fig. 7." title="" /> +<span class="captionsm2">Fig. 7.</span> +</div> +</td> + +<td align="left"><div class="figleft" style="width: 247px;"> +<img src="images/illo094-2.jpg" width="247" height="131" alt="Fig. 8." title="" /> +<span class="captionsm2">Fig. 8.</span> +</div> +</td> +<td></td> +</tr> +</table> +<h3>CHOCOLATE CREAM BARS No. 1.</h3> + +<p> +10 lbs. White Sugar.<br /> +2½ lbs. Glucose.<br /> +Melted Chocolate.<br /> +3 pints Water.<br /> +Vanilla Flavor.<br /> +</p> + +<p><span class="smcap">Process.</span>—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; +<span class="pagenum"><a name="Page_95" id="Page_95">[Pg 95]</a></span>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.<br /><br /></p> + + +<p class="center"><span class="caption">COPPER CANDY DROP LADLE.</span></p> +<p class="center"> +No. 2, Fig. 8, Price, $2.25. +<br /><br /></p> + +<table summary=""><tr> + +<td><div class="figcenter" style="width: 240px;"> +<img src="images/illo095-2.jpg" width="240" height="163" alt="COPPER CANDY DROP LADLE." title="" /> +</div></td> + +<td> +<div class="center"> +<p class="center"><b>MINT DROPPERS.</b></p> + +<p class="center">Made from Copper.</p> + +<table border="0" cellpadding="3" cellspacing="0" summary=""> +<tr><td align="center">No.</td><td align="center">1</td><td align="center">Dropper,</td><td align="center">1</td><td align="center">Lip,</td><td align="right">$2 25.</td></tr> +<tr><td align="center">"</td><td align="center">2</td><td align="center">"</td><td align="center">2</td><td align="center">"</td><td align="right">3 25.</td></tr> +<tr><td align="center">"</td><td align="center">3</td><td align="center">"</td><td align="center">3</td><td align="center">"</td><td align="right">3 75.</td></tr> +</table></div> +</td> + +</tr></table> + + +<h3><br />CHOCOLATE CREAM BARS NO. 2.</h3> + +<p> +10 lbs. White Sugar.<br /> +2½ lbs. Glucose.<br /> +Melted Chocolate.<br /> +3 pints Water.<br /> +½ oz. Essence Vanilla.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_96" id="Page_96">[Pg 96]</a></span>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.<br /><br /></p> + +<table summary=""><tr> + +<td> +<div class="figcenter" style="width: 306px;"> +<img src="images/illo096a-2.jpg" width="306" height="160" alt="BATCH PANS." title="" /> +</div> +</td> + +<td align="center"> +<span class="caption">BATCH PANS.</span> + +<div class="blockquot"> +<p>Made of Heavy Copper +with Sheet Iron Rim to +allow them to set in +furnace.</p> + +<p>No. 1, diam. at rims +12 inch, bottom 11 in., +$7 50.</p> + +<p>No 2, diam. at rims +13 inch, bottom 12 in., +$8 50.</p></div> +</td> + +</tr></table> + + +<h3>CHOCOLATE DROPS, PLAIN.</h3> + +<p>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.</p> + +<table summary=""><tr> +<td> +<div class="figcenter" style="width: 171px;"> +<img src="images/illo096b-2.jpg" width="171" height="135" alt="TOY (or Turned Sugar) PANS." title="" /> +</div> +</td> + +<td> +<p class="center"><span class="caption">TOY (or Turned Sugar) PANS.</span></p> + +<p class="center">Made of Copper.</p> + + +<div class="center"> +<table border="0" cellpadding="3" cellspacing="0" summary=""> +<tr><td align="center">No.</td><td align="center">1,</td><td align="left">½</td><td align="center">Gallon,</td><td align="right">$3 00</td></tr> +<tr><td align="center"> "</td><td align="center">2,</td><td align="left">1</td><td align="center">"</td><td align="right">4 00</td></tr> +<tr><td align="center"> "</td><td align="center">3,</td><td align="left">1½</td><td align="center">"</td><td align="right">5 00</td></tr> +</table></div> +</td> + +</tr></table> +<p><span class="pagenum"><a name="Page_97" id="Page_97">[Pg 97]</a></span></p> + +<h3>CHOCOLATE DROPS (NONPAREIL.)</h3> + +<p>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.</p> + + +<h3>CHOCOLATE CREAMS.</h3> + +<p>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.</p> + +<p>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 +<span class="pagenum"><a name="Page_98" id="Page_98">[Pg 98]</a></span>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.</p> + + +<h3>CHOCOLATE FOR DIPPING.</h3> + +<p>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.</p> + +<p> +1 lb. Pure Chocolate.<br /> +3 oz. White Wax.<br /> +Chocolate Brown Color.<br /> +Cochineal.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + + +<h3>GELATINE COCOANUT BARS (YELLOW).</h3> + +<p> +8 lbs. White Sugar.<br /> +6 lbs. Glucose.<br /> +2½ lbs. Gelatine.<br /> +3 lbs. Cocoanut sliced.<br /> +1 oz. Acid Tartaric.<br /> +3 pints Water.<br /> +Saffron Color.<br /> +Lemon Flavor.<br /> +</p> + +<p><span class="smcap">Process.</span>—Soak the gelatine in cold water for +twelve hours, boil the sugar, glucose and water to a +<span class="pagenum"><a name="Page_99" id="Page_99">[Pg 99]</a></span>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 ½ inch thick; when set, cut +up in sticks to sell two or four for a cent.</p> + +<p>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.</p> + + +<h3>PATENT RUBBER CANDY MOULDS</h3> + +<div class="blockquot"> +<p class="center"> +New Patterns. +</p> + +<p>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.</p> + +<p>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.</p> + +<p>II.—A much superior quality of goods is produced, in as much +as the candies show as perfect a pattern as the moulds themselves.</p> + +<p>III.—A saving at least 33 per cent is accomplished in labor.</p> + +<p>IV.—No starch boards or starch is required, consequently the +filling, printing, sifting and blowing off are dispensed with—six +items of expense.</p> + +<p>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.</p> +<p><span class="pagenum"><a name="Page_100" id="Page_100">[Pg 100]</a></span></p> +<p>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.</p> + +<p>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.</p> + +<p>VIII.—No starch being used, the shop will remain much cleaner.</p> + +<p>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.</p> + +<p>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.</p> + +<p class="center"> +NOT THE SLIGHTEST TASTE OF RUBBER +</p> + +<p>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.</p> + +<p>The demand for these moulds increases every year.</p> + +<p>WRITE FOR PRICES AND PARTICULARS.</p> + +<p>Cream to be run in these moulds should be cooked one degree +lower than usual for starch.</p> + +<p>Crystal ½ degree lower than usual for starch.</p> + +<p>Before using New Moulds for first time, soak for half an hour +in strong common washing soda and water.</p></div> + + +<h3>CHEAP JELLY GOODS.</h3> + +<p> +14 lbs. White Sugar.<br /> +12 lbs. Glucose.<br /> +3 lbs. Gelatine.<br /> +Flavor.<br /> +2 oz. Tartaric Acid.<br /> +2 pints water.<br /> +Color.<br /> +</p> + +<p><span class="smcap">Process.</span>—Soak the gelatine in cold water for +twelve hours; bring the sugar, and water to a boil, +<span class="pagenum"><a name="Page_101" id="Page_101">[Pg 101]</a></span>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.</p> + + +<table summary=""><tr valign="bottom"> +<td> +<div class="figcenter" style="width: 230px;"> +<img src="images/illo101a-2.jpg" width="230" height="168" alt="Funnel Droppers. +" title="" /><br /> +<span class="caption">Funnel Droppers. +</span> +</div> +</td> + +<td> +<div class="figcenter" style="width: 230px;"> +<img src="images/illo101b-2.jpg" width="80" height="265" alt="Candy Tongs." title="" /><br /> +<span class="caption">Candy Tongs.</span> +</div> +</td> +</tr> + +<tr valign="top"><td> +<div class="center"> +<table border="0" cellpadding="2" cellspacing="0" summary=""> +<tr><td align="center"></td><td></td><td align="right">Tin.</td><td align="right">Copper.</td></tr> +<tr><td align="center">No.</td><td align="center">0</td><td align="right">40</td><td align="right">75</td></tr> +<tr><td align="center"> "</td><td align="center">1</td><td align="right">60</td><td align="right">1.25</td></tr> +<tr><td align="center"> "</td><td align="center">2</td><td align="right">90</td><td align="right">1.50</td></tr> +</table></div> +</td> + +<td> +<div class="center"> +<table border="0" cellpadding="2" cellspacing="0" summary=""> +<tr><td align="left">Tin per</td><td align="center">thousand,</td><td align="right">$4.00</td></tr> +<tr><td align="left">Brass</td><td align="center">"</td><td align="right">5.50</td></tr> +<tr><td align="left">Silvered</td><td align="center">"</td><td align="right">7.00</td></tr> +</table></div> +</td> + +</tr> +</table> + +<h3>JELLY FANCIES.</h3> + +<p> +12 lbs. Sugar.<br /> +7 lbs. Glucose.<br /> +3 pints Water.<br /> +3 lbs. Gelatine.<br /> +2 oz. Tartaric Acid.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 +<span class="pagenum"><a name="Page_102" id="Page_102">[Pg 102]</a></span>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.</p> + +<p>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.</p> + + +<h3>JAM ROLEY POLEY.</h3> + +<p> +10 lbs. White Sugar.<br /> +5 lbs. Glucose.<br /> +2 lbs Gelatine.<br /> +Carmine Color.<br /> +1 lb. Raspberry Jam.<br /> +1 lb. Desiccated Cocoanut.<br /> +3 pints Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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 ¼ +<span class="pagenum"><a name="Page_103" id="Page_103">[Pg 103]</a></span>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.</p> + +<p>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.</p> + + +<h3>RASPBERRY JELLIES.</h3> + +<p> +9 lbs. White Sugar.<br /> +6 lbs. Glucose.<br /> +2 lbs. Apple Jelly.<br /> +2¼ lbs. Gelatine.<br /> +3 pints Water.<br /> +2 oz. Tartaric Acid.<br /> +½ oz. Essence Raspberry.<br /> +Carmine Color.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> + +<p>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 +<span class="pagenum"><a name="Page_104" id="Page_104">[Pg 104]</a></span>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.</p> + + +<h3>BLACK CURRANT JELLIES.</h3> + +<p> +9 lbs. White Sugar.<br /> +6 lbs. Glucose.<br /> +2¼ lbs. Gelatine.<br /> +Purple Coloring.<br /> +3 pints Water.<br /> +2 oz. Tartaric Acid.<br /> +2 lbs. Black Currant Jelly.<br /> +</p> + +<p><span class="smcap">Process.</span>—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.</p> +<p><span class="pagenum"><a name="Page_105" id="Page_105">[Pg 105]</a></span></p> + +<table summary=""><tr valign="middle"> +<td> +<div class="figleft" style="width: 280px;"> +<img src="images/illo105-2.jpg" width="280" height="405" alt="Daisy Peanut Warmer." title="" /> +</div> +</td> + +<td> +<p class="center"><span class="caption">Daisy Peanut Warmer.</span></p> + +<p>The most complete Peanut +Warmer in the +market.</p> + +<p>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.</p> + +<p>Strongly made and +nicely ornamented and +lettered.</p> + +<p>Price complete with +either Gas or Oil Stove, +f.o.b. Toronto, $10 00.</p> + +<p>Size, 29 in. high, 18 in. +wide, 12 in. deep.</p> + +<p>State when ordering if +for Oil or Gas Stove.</p> +</td> + +</tr></table> + +<h3>PINEAPPLE JELLIES.</h3> + +<p> +8 lbs. White Sugar.<br /> +8 lbs. Glucose.<br /> +2¼ lbs. Gelatine.<br /> +Pineapple Flavor.<br /> +3 oz. Tartaric Acid.<br /> +3 pints Water.<br /> +Saffron Color.<br /> +</p> + +<p><span class="smcap">Process.</span>—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; +<span class="pagenum"><a name="Page_106" id="Page_106">[Pg 106]</a></span>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.<br /><br /></p> + +<table summary=""><tr> + +<td rowspan="3"> +<div class="figcenter" style="width: 231px;"> +<img src="images/illo106a-2.jpg" width="231" height="165" alt="Fig. 213 a. "Daisy" Peanut Roaster." title="" /> +</div> +</td> + +<td colspan="2"> +<p class="center"><span class="caption">"Daisy" Peanut Roaster.</span></p> +</td> +</tr> + +<tr> +<td align="left"><span class="captionsm2">Fig. 213 a.</span></td><td align="right"><span class="captionsm2">Price, $5 00</span></td> +</tr> + +<tr><td colspan="2"> +<p>We make this to fit ordinary Cook Stoves<br /> +if so ordered at same price.</p> + +<p>This Roaster fits your Candy Furnace.</p> +</td> + +</tr></table> + +<div class="figcenter"><br /><br /> +<img src="images/illo106b-2.jpg" width="339" height="305" alt="Fletcher's "UNCLE SAM" Dry Air Peanut Warmer." title="" /><br /><br /> +<span class="caption">Fletcher's "UNCLE SAM" Dry Air Peanut Warmer.</span> +</div> + +<p class="center">Japanned and Ornamented Glass Front.</p> + +<p class="center">Size—1 foot 7 in. × 1 foot 5 in., 1 foot 10 in. high.</p> + +<p class="center">Price complete $6 50<br /><br /></p> + +<p><span class="pagenum"><a name="Page_107" id="Page_107">[Pg 107]</a></span></p> + +<p class="center"><span class="caption">Kingery's Perfection Steam Power Coffee and Peanut Roaster <br />and Warmer.</span></p> + +<div class="figcenter" style="width: 242px;"> +<img src="images/illo107-2.jpg" width="242" height="379" alt="Kingery's Perfection Steam Power Coffee and Peanut Roaster and Warmer." title="" /> + +</div> + +<p class="center">Size and Style of Machine we carry in stock marked thus*</p> + + + +<div class="center"> +<table border="0" cellpadding="2" cellspacing="0" summary=""> +<tr><td align="right" colspan="3"></td><td align="right">With Steam<br />Whistle.</td></tr> + +<tr><td align="right"> 1</td><td align="left">Peck Size, Tin Warmer</td><td align="right">$100 00</td><td align="right">$104 00</td></tr> +<tr><td align="right">*1</td><td align="left">Peck Size, Copper Warmer</td><td align="right">108 00</td><td align="right">112 00</td></tr> +<tr><td align="right"> 2</td><td align="left">Peck Size, Tin Warmer</td><td align="right">115 00</td><td align="right">119 00</td></tr> +<tr><td align="right"> 2</td><td align="left">Peck Size, Copper Warmer</td><td align="right">124 00</td><td align="right">128 00</td></tr> +<tr><td align="right"> 1</td><td align="left">Bushel Size, Tin Warmer</td><td align="right">135 00</td><td align="right">139 00</td></tr> +<tr><td align="right"> 1</td><td align="left">Bushel Size, Copper Warmer</td><td align="right">148 00</td><td align="right">152 00</td></tr> +</table><br /></div> + + + + +<h3>BEST WAY TO CRYSTALIZE GUM GOODS.</h3> + +<p> +13 lbs. Best White Sugar.<br /> +2 quarts Water.<br /> +</p> + +<p><span class="smcap">Process.</span>—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<span class="pagenum"><a name="Page_108" id="Page_108">[Pg 108]</a></span> +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.<br /><br /></p> + + +<h3>Concentrated Flower and Essence Flavors for Confectioners.</h3> + +<h4>ESPECIALLY ADAPTED FOR FINEST WORK.</h4> + + + +<div class="center"> +<table border="0" cellpadding="2" cellspacing="0" summary=""> +<tr><td align="center">Essence</td><td align="left">Maraschino.</td></tr> +<tr><td align="center">"</td><td align="left">Pistachio.</td></tr> +<tr><td align="center">"</td><td align="left">Ratafia.</td></tr> +<tr><td align="center">"</td><td align="left">Lilly of the Valley.</td></tr> +<tr><td align="center">"</td><td align="left">Dainty.</td></tr> +<tr><td align="center">"</td><td align="left">French Rose.</td></tr> +<tr><td align="center">"</td><td align="left">Ylang Ylang.</td></tr> +<tr><td align="center">"</td><td align="left">Patchouli.</td></tr> +<tr><td align="center">"</td><td align="left">Tuberose.</td></tr> +<tr><td align="center">"</td><td align="left">Carnation.</td></tr> +<tr><td align="center">"</td><td align="left">Heliotrope.</td></tr> +<tr><td align="center">"</td><td align="left">Crabapple.</td></tr> +<tr><td align="center">"</td><td align="left">Jasmine.</td></tr> +<tr><td align="center">"</td><td align="left">Millifleurs.</td></tr> +<tr><td align="center">"</td><td align="left">Hyacinth.</td></tr> +<tr><td align="center">"</td><td align="left">Cachou.</td></tr> +<tr><td align="center">"</td><td align="left">Bon-Tons.</td></tr> +<tr><td align="center">"</td><td align="left">Mirabells.</td></tr> +<tr><td align="center">"</td><td align="left">Sweet Briar.</td></tr> +<tr><td align="center">"</td><td align="left">Locust Flower.</td></tr> +<tr><td align="center">"</td><td align="left">Lilac Blossoms.</td></tr> +<tr><td align="center">"</td><td align="left">Fleur de Raisin.</td></tr> +<tr><td align="center">"</td><td align="left">Apple Blossom.</td></tr> +<tr><td align="center">"</td><td align="left">Violet (True).</td></tr> +<tr><td align="center">"</td><td align="left">Wood Violet.</td></tr> +<tr><td align="center">"</td><td align="left">Orange Blossom.</td></tr> +<tr><td align="center">"</td><td align="left">Hawthorne.</td></tr> +<tr><td align="center">"</td><td align="left">Wild Olive.</td></tr> +<tr><td align="center">"</td><td align="left">Musk.</td></tr> +<tr><td> </td></tr> +<tr><td align="center" colspan="2"><h3>Flavoring Extracts.</h3></td></tr> +<tr><td align="center">Extract</td><td align="left">Currant.</td></tr> +<tr><td align="center">"</td><td align="left">Jamaica Ginger.</td></tr> +<tr><td align="center">"</td><td align="left">Gooseberry.</td></tr> +<tr><td align="center">"</td><td align="left">Grape.</td></tr> +<tr><td align="center">"</td><td align="left">Lemon.</td></tr> +<tr><td align="center">"</td><td align="left">Mead.</td></tr> +<tr><td align="center">"</td><td align="left">Nectar.</td></tr> +<tr><td align="center">"</td><td align="left">Orris.</td></tr> +<tr><td align="center">"</td><td align="left">Cinnamon.</td></tr> +<tr><td align="center">"</td><td align="left">Quince.</td></tr> +<tr><td align="center">"</td><td align="left">Rose.</td></tr> +<tr><td align="center">"</td><td align="left">Strawberry.</td></tr> +<tr><td align="center">"</td><td align="left">Anisette.</td></tr> +<tr><td align="center">"</td><td align="left">Apple.</td></tr> +<tr><td align="center">"</td><td align="left">Apricot.</td></tr> +<tr><td align="center">"</td><td align="left">Banana.</td></tr> +<tr><td align="center">"</td><td align="left">Bitter Almonds.</td></tr> +<tr><td align="center">"</td><td align="left">Blackberry.</td></tr> +<tr><td align="center">"</td><td align="left">Catawba.</td></tr> +<tr><td align="center">"</td><td align="left">Cherry.</td></tr> +<tr><td align="center">"</td><td align="left">Plum.</td></tr> +<tr><td align="center">"</td><td align="left">Raspberry.</td></tr> +<tr><td align="center">"</td><td align="left">Sarsaparilla.</td></tr> +<tr><td align="center">"</td><td align="left">Wintergreen.</td></tr> +</table><br /></div> + + + +<h3>Essential Oils.</h3> + +<p class="center">Best Qualities.</p> + +<p>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.</p> + +<p><br /> +FLETCHER MNF'G. CO.<br /> +<span style="margin-left: 2em;">440 & 442 Yonge Street,</span><br /> +<span style="margin-left: 4em;">Toronto, Ont.</span><br /> +</p> +<p><span class="pagenum"><a name="Page_109" id="Page_109">[Pg 109]</a></span></p> + + +<hr style="width: 65%;" /> +<h2><a name="FLETCHER_MNFG_CO" id="FLETCHER_MNFG_CO"></a><b>FLETCHER MNF'G. CO.</b></h2> + +<p class="center"><i>Importers and Dealers in</i></p> + +<p>Confectioners Colors, Flavoring +Extracts, Concentrated Fruit +Oils, Flower Essences, Fine +Essential Oils, Soluble Extracts, +etc., for Bakers and Confectioners.</p> + + +<p class="center"><b>PURE FRUIT JUICES</b></p> + +<p>prepared by newly discovered +process, keep any length of time +corked or uncorked in any temperature.</p> + +<p> +FLETCHER Mnf'g Co.<br /> +<span style="margin-left: 2em;">440 & 442 Yonge St,</span><br /> +<span style="margin-left: 4em;">Toronto.</span><br /> +</p> +<p><span class="pagenum"><a name="Page_110" id="Page_110">[Pg 110]</a></span></p> + + +<hr style="width: 65%;" /> +<h2><a name="PURE_MALT_EXTRACT" id="PURE_MALT_EXTRACT"></a>PURE MALT EXTRACT.</h2> + +<div class="figcenter" style="width: 134px;"> +<img src="images/illo111.jpg" width="134" height="33" alt="" title="" /> +</div> + +<p>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.</p> + +<p>BREAD made with it is easily +digested, makes larger loaves, golden +tinged crust, general satisfaction to +the Consumer and profit to the +Baker.</p> + + +<p> +<span style="font-size: 90%; margin-left: 3em;">AGENTS,</span><br /> + +FLETCHER Mnf'g. Co.<br /> +<span style="margin-left: 2em;">440 & 442 Yonge St,</span><br /> +<span style="margin-left: 4em;">Toronto.</span><br /> +</p> +<p><span class="pagenum"><a name="Page_111" id="Page_111">[Pg 111]</a></span></p> + + +<hr style="width: 65%;" /> +<h2><a name="FLETCHER_MNFG_CO_2" id="FLETCHER_MNFG_CO_2"></a>FLETCHER MNF'G. CO.</h2> + +<p class="center" style="font-size: 90%;">TORONTO</p> + +<h4>CANADIAN AGENTS FOR</h4> + +<h3>THE CELEBRATED XXXX BRAND OF GLUCOSE</h3> + +<p class="center">Guaranteed Equal, if not Superior, to any on the Market.</p> + + +<p>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.</p> + +<p>Sold in barrels, half, quarters and pails.</p> + +<p>Samples and prices on application.</p> + + +<p> +FLETCHER MNF'G. CO.<br /> +<span class="smcap" style="margin-left: 4em;">Toronto.</span><br /> +</p> +<p><span class="pagenum"><a name="Page_112" id="Page_112">[Pg 112]</a></span></p> + + +<hr style="width: 65%;" /> + +<div class="figcenter" style="width: 649px;"> + +<p class="center"><span style="font-size: 150%;"><b>Our LEADING SPECIALTY</b></span> is the manufacture of +Soda Fountains and apparatus. We make +both counter and wall fountains.</p> + +<p class="center">We make liberal allowances for old apparatus.</p> + +<p class="center" style="font-size: 90%;">EASY TERMS OF PAYMENT.</p> + +<img src="images/illo112-2.jpg" width="649" height="771" +alt="Our Polar. D. Soda Fountain With Our New Pneumatic Syrup Jar. THE POLAR D. Fig. 260 a. Fletcher Mnf'g. Co., 440 & 442 Yonge St., Toronto." +title="Our Polar. D. Soda Fountain With Our New Pneumatic Syrup Jar. THE POLAR D. Fig. 260 a. Fletcher Mnf'g. Co., 440 & 442 Yonge St., Toronto." /> + +</div> + + +<hr style="width: 65%;" /> + +<h4>Transcriber's Note</h4> + +<p>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.</p> + +<p>In the recipe for <a href="#ACID_DROPS_AND_TABLETS">ACID DROPS AND TABLETS</a>, 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."</p> + +<p>In the table of <a href="#COMPOSITION_CLEAR_TOY_MOULDS">COMPOSITION CLEAR TOY MOULDS</a>, 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.</p> + +<p>In the recipe for <a href="#TAR_COUGH_DROPS">TAR COUGH DROPS</a>, the tar +referred to is probably pine tar.</p> + +<div>*** END OF THE PROJECT GUTENBERG EBOOK 30293 ***</div> +</body> +</html> diff --git a/30293-h/images/illo008a-2.jpg b/30293-h/images/illo008a-2.jpg Binary files differnew file mode 100644 index 0000000..f81c4a7 --- /dev/null +++ b/30293-h/images/illo008a-2.jpg diff --git a/30293-h/images/illo008b-2.jpg b/30293-h/images/illo008b-2.jpg Binary files differnew file mode 100644 index 0000000..aad7c82 --- /dev/null +++ b/30293-h/images/illo008b-2.jpg diff --git a/30293-h/images/illo009a.jpg b/30293-h/images/illo009a.jpg Binary files differnew file mode 100644 index 0000000..34d6dbd --- /dev/null +++ b/30293-h/images/illo009a.jpg diff --git a/30293-h/images/illo009b-2.jpg b/30293-h/images/illo009b-2.jpg Binary files differnew file mode 100644 index 0000000..258865f --- /dev/null +++ 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