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diff --git a/old/54173-8.txt b/old/54173-8.txt deleted file mode 100644 index aa1a621..0000000 --- a/old/54173-8.txt +++ /dev/null @@ -1,3806 +0,0 @@ -The Project Gutenberg EBook of How To Make Candy, by Various - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: How To Make Candy - A Complete Hand Book - -Author: Various - -Release Date: February 16, 2017 [EBook #54173] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK HOW TO MAKE CANDY *** - - - - -Produced by David Edwards, Alan and the Online Distributed -Proofreading Team at http://www.pgdp.net (Images courtesy -of the Digital Library@Villanova University -(http://digital.library.villanova.edu/)) - - - - - - - - - ****************************************************************** - Transcriber's Note: - I have never seen a health warning on a book before but I have been - asked to provide one here. Some of the ingredients used in these - procedures are toxic to say the least. For instance, the recipe for - Ching's Brown Worm Lozenges on p40 contains the line: - 'Each lozenge should contain half a grain of mercury.' - Now, times and attitudes may change but mercury does not. - As a record of how things were done the volume is fine but as a - recipe book danger lurks in these pages. Unless you are very, very - sure of what you are doing please treat this as a reference book, - not a practical guide. - - More mundane note at the end of the book. - ****************************************************************** - - - HOW TO MAKE CANDY. - - - A COMPLETE - - HAND BOOK. - - FOR MAKING ALL KINDS OF - - CANDY, ICE CREAM - - SYRUPS, - - ESSENCES ETC. ETC. - - - NEW YORK: - FRANK TOUSEY, Publisher - 34 AND 36 NORTH MOORE STREET. - - - Entered according to Act of Congress, in the year 1891, by - FRANK TOUSEY, - in the Office of the Librarian of Congress at Washington, D.C. - - - - -HOW TO MAKE CANDY. - - - - -CONFECTIONERY. - - -As sugar is the basis or groundwork of the confectioner's art, it is -essentially necessary that the practitioner should carefully study and -observe the difference in its qualities, the changes which it undergoes -or effects when combined with other articles in the process of -manufacture, and also the different forms which it assumes by itself, -at various stages. Without this knowledge, a man will never become a -thorough and efficient workman, and it can only be acquired by practice -and experience. - -The first process which it undergoes, in the hands of the confectioner, -is that of clarification. It is conducted on the same principle as the -refining of sugar, although not carried out in every particular. - - -CLARIFICATION OF RAW SUGAR.--For every six pounds of sugar required -to be clarified, take one quart of water, the white of an egg, and -about half a tea-cupful of bullock's blood. Less than a pint will -be sufficient for 112 pounds; but if a very fine, transparent, and -colorless syrup is required, use either charcoal, finely powdered, -or ivory-black, instead of the blood. Put the white of an egg in the -water, and whisk it to a froth; then add either of the other articles -mentioned, and the sugar; place the pan containing the ingredients on -the stove-fire, and stir them well with the spatula, until the sugar is -dissolved, and is nearly boiling. - -When the ebullition commences, throw in a little cold water to check -it; this causes the coarser parts to separate more freely, by which -means the whole of the impurities attach themselves to the clarifying -matter used; continue this for about five minutes, using about one pint -of water to every six pounds of sugar, or more, until you consider -the whole of the dross is discharged, and there remains a fine clear -syrup. Then place it by the side of the stove, and carefully remove -with a skimmer the scum which has formed on the top; it may also be -taken off as it rises, but I find the best method is to let it remain -a short time after it is clarified, before it is removed; otherwise, -if you take it off as it rises, part of the syrup is also taken with -it. When either charcoal or black is used, it must be passed through a -filtering-bag, made of thick flannel, in the shape of a cone, having a -hoop fastened round the top, to keep it extended, and to which strings -are sewn, that it may be tied or suspended in any convenient manner; -what runs out at first will be quite black; return this again into the -bag, and continue doing so until it runs fine and clear. - -If a little lime, about a spoonful, or any other alkali is added to -the sugar, with the water, etc., it will neutralize the acid which all -raw sugars contain, and they will be found to stand much better after -they have been manufactured, by not taking the damp so soon. This is -not generally done by the trade, but it will be found beneficial if -practiced. - - -TO CLARIFY LOAF SUGAR.--This is clarified by mixing the whites of eggs -with water, without any other assistance, for having been previously -refined, it does not require those auxiliaries again to separate the -coarser parts, unless it is of an inferior quality, or an extra fine -syrup, as for bonbons and other fancy articles, as required. When it -is necessary to have a very fine sparkling grain, in that case break -your lump into small pieces, and put it in a preserving-pan, with a -sufficient quantity of water to dissolve it, in which has been mixed -the white of an egg and powdered charcoal; as for raw sugar, following -those instructions already given. After the sugar has been drained from -the bag, pass some water through, to take off any which may be left in -the charcoal, which you use for dissolving more sugar. - -The scum should always be reserved when charcoal or black is not used, -to mix with the articles of an inferior quality. - -The best refined loaf sugar should be white, dry, fine, of a brilliant -sparkling appearance, when broken, and as close in texture as possible. -The best sort of brown has a bright, sparkling, and gravelly look. -East India sugars appear finer, but do not contain so much saccharine -matter, yet they are much used for manufacturing the best sort of -common sweetmeats, when clarified, instead of loaf sugar. - - -DEGREES OF BOILING SUGAR.--This is the principal point to which the -confectioner has to direct his attention; for if he is not expert in -this particular, all his other labor and knowledge will be useless; -it is the foundation on which he must build to acquire success in his -undertakings. - -There are seven essential points or degrees in boiling sugar; some -authors give thirteen, but many of these are useless, and serve only -to show critical precision in the art, without its being required in -practice; however, for exactness, we will admit of nine, viz: 1. Small -thread. 2. Large thread. 3. Little Pearl. 4. Large Pearl. 5. The blow. -6. The feather. 7. Ball. 8. Crack. 9. Caramel. This last degree derives -its name from "a Count Albufage Caramel, who discovered this method of -boiling sugar." - -In describing the process, I shall proceed in a different manner to -other writers on the subject, by classing it under different heads, -according to the uses to which it is applied. - - - - -SYRUP. - - -Under this head are comprised the degrees from the small thread to -the large pearl; for at these points the sugar is kept in a divided -state, and remains a fluid of an oily consistency. A bottle which holds -three ounces of water will contain four ounces of syrup. The method of -ascertaining those degrees, according to the usages of the trade, is as -follows: - - -SMALL THREAD.--Having placed the clarified syrup on the fire, let it -boil a little, then dip the top of your finger in the boiling syrup, -and on taking it out apply it to the top of your thumb, when, if it -has attained the degree, on separating them a small ring will be drawn -out a little distance, about as fine as a hair, which will break, and -resolve itself into a drop on the thumb and finger. - - -LARGE THREAD.--Continue the boiling a little longer, repeat the same -operation as before, and a larger string will be drawn. - - -LITTLE PEARL.--To ascertain this degree, separate the finger from the -thumb as before, and a large string may be drawn, which will extend to -nearly the distance the fingers may be opened. - - -LARGE PEARL.--The finger may now be separated from the thumb to the -greatest extent, before the thread will break. - - - - -CRYSTALLIZATION. - - -This takes the degrees of the blow and feather. The particles of the -sugar being now brought together within the sphere of their activity, -the attraction of cohesion commences, whereby they attach themselves -together and form quadrilateral pyramids, with oblong and rectangular -bases. This is generally, but improperly, termed candy, thereby -confounding it with the degrees at which it grains, also termed candy. -This certainly seems "confusion worse confounded;" but if things are -called by their proper names, many of those seeming difficulties and -technicalities may be avoided, which tend only to confuse and embarrass -the young practitioner, without gaining any desired end or purpose. -If it were generally classed into the degrees of crystallization, the -true meaning and use would at once be explained, and understood by the -greatest novice. - -The nature and principle of this operation are these. First, as in the -case of syrup, (the first four degrees,) _when the water has absorbed -as much sugar as it is capable of containing in a cold state_, by -continuing the boiling a further portion of the solvent (water) is -evaporated, and sugar remains in excess, which, when exposed to a less -degree of heat, separates itself, and forms crystals on the surface -and sides of the vessel in which it is contained, and also on anything -placed or suspended in it. But if it is exposed too suddenly to the -cold, or disturbed in its action by being shaken, or if the boiling -has been continued too long, the crystals will form irregularly, by -the particles being brought in too close contact, and run too hastily -together, forming a mass or lump. - -To obtain this part in perfection the boiling should be gradual, and -continued no longer than till a few drops let fall on a cold surface -show a crystalline appearance, or after being removed from the fire, -a _thin_ skin will form on the surface. It should then be taken from -the fire, and placed in _a less hot, but not cold_ place, and covered, -or put into a stove or hot closet, to prevent the access of cold air. -A few drops of spirits of wine, added when the sugar has attained -the proper degree, will conduce to a more perfect crystalline form, -scarcely attainable by any other means, as it has a great affinity with -the water, thereby causing the sugar to separate itself more freely. It -must be used with caution, as too much will cause it to grain. - - -TO ASCERTAIN THE DEGREE OF THE BLOW.--Continue the boiling of the -sugar, dip a skimmer in it, and shake it over the pan, then blow -through the holes, and if small bubbles or air-bladders are seen on the -other side, it has acquired this degree. - - -THE FEATHER.--Dip the skimmer again into the sugar, and blow through -the holes as before, and the bubbles will appear larger, and stronger. -Or if you give the skimmer a sudden jerk, so as to throw the sugar from -you, when it has acquired the degree, it will appear hanging from the -skimmer in fine long strings. - - - - -CANDY. - - -Sugar, after it has passed the degree of the feather, is of itself -naturally inclined to grain; that is, to candy, and will form a powder, -if agitated or stirred; for, as the boiling is continued, so is the -water evaporated until there is nothing left to hold it in solution; -therefore, that body being destroyed by heat, which first changed its -original form to those we have already enumerated, as this no longer -exists with it, it naturally returns to the same state as it was before -the solvent was added, which is that of minute crystals, or grains, -being held together by the attraction of cohesion, unless, as before -stated, they are separated by stirring, etc. - -The sugar being evaporated by boiling from the last degree, leaves a -thin crust of crystals round the sides of the pan, which shows it has -attained the candy height; and this crust must be carefully removed (as -it forms) with a damp cloth or sponge, or the whole mass will candy -if suffered to remain. To prevent this is the chief desideratum, all -further proceedings for which specific rules will be given in their -proper places. - -The remaining degrees can be ascertained after the following manner: - - -THE BALL.--Provide a jug of clean cold water, and a piece of round -stick. First dip in the water, then in the sugar, and again in the -water,[A] take off the sugar which has adhered to it, and endeavor to -roll it into a ball between the finger and thumb, in the water; when -this can be done, it has attained the desired degree. If it forms a -large, hard ball, which will bite hard, and adhere to the teeth, when -eaten, it is then termed the large ball, _et contra_. - -[Footnote A: This should be performed as speedily as possible.] - - -THE CRACK.--Follow the directions given for the ball. Slip the sugar -from off the stick, still holding it in the water, then press it -between the finger and thumb; if it breaks short and crisp, with a -slight noise, it is at the crack. - - -CARAMEL.--To obtain this degree, it requires care and attention, and -also to be frequently tried, as it passes speedily from the crack to -the caramel. Try it as before directed, and let the water be quite -cold, or you will be deceived. If, on taking it off the stick, it snaps -like glass, with a loud noise, it has attained the proper degree; it -will also, when it arrives at this point, assume a beautiful yellow -color; after this it will speedily burn, taking all the hues, from a -brown to a black; therefore, to prevent this, dip the bottom of the pan -into a pail of cold water, as soon as it comes to caramel, as the heat -which is contained in the pan and sugar is sufficient to advance it one -degree; also, be careful that the flame of the fire does not ascend -round the sides of the pan, which will burn it. - -In boiling sugar keep the top of the pan partly covered from the time -it commences boiling until it has attained the ball or crack; the steam -which rises being again thrown on the sides, prevents the formation of -the crust or crystals. - -To prevent its graining, add a little of any sort of acid, when it is -at the crack--a table-spoonful of common vinegar, four or five drops of -lemon-juice, or two or three drops of pyroligneous acid: any of these -will have the desired effect. This is termed greasing it. But remember -that too much acid will also grain it; neither can it be boiled to -caramel if there is too much. A little butter, added when it first -commences boiling, will keep it from rising over the pan, and also -prevent its graining. About as much cream of tartar as may be laid on a -sixpence, and added to seven pounds of sugar, with the water, or equal -quantities of cream of tartar and alum in powder, added when it boils, -will also keep it from candying. If sugar is poured on a slab that is -too hot, it is very apt to grain; this is frequently the case after -several casts have been worked off in rotation; therefore, when you -find it inclined to turn, remove it to a cooler spot, if possible, and -not handle it any more than is necessary. - -Sugar that has been often boiled or warmed is soon acted upon by the -atmosphere, whereby it becomes clammy, and soon runs, as it is weakened -by the action of the fire. Acid causes the same effect. - -If it has passed the degree you intended to boil it at, add a little -water, and give it another boil. - - - - -BLANC MANGE. - - -Take four ounces of sweet almonds, blanched, half an ounce of bitter -almonds; pound them in a clean mortar; moisten them gradually with -orange flower-water; mix this with one quart of fresh cream and one -ounce of clarified isinglass; put into a saucepan, constantly stirring -till it boils; then pass through a fine sieve, and form into a mold, -and put on ice. - -_Blanc Mange_ may be flavored with vanilla, Mocho coffee, marischino, -pistachios and strawberries; in which case the bitter almonds should be -left out. - - - - -CANDY--BONBON--CONSERVE. - - -The articles that come under this head are made by the sugar being -brought to the ball, when it is grained by rubbing it against the sides -of the pan. From this all fancy articles are made, such as fruit-eggs, -cups, vases, etc. - - -BURNT ALMONDS.--Take some fine Valencia or Jordon almonds, and sift all -the dust from them; put a pint of clarified syrup into the pan for each -pound of almonds, and place it with the almonds on the fire; boil to -the ball, then take it off and stir the mixture well with a spatula, -that the sugar may grain and become almost a powder; whilst each almond -has a coating. Put them into a coarse wire or cane sieve, and sift -all the loose sugar from them, and also separate those which stick -together. When cold, boil some more clarified syrup to the feather, -put in the almonds, give them two or three boils in it, take them from -the fire, and stir them with the spatula as before, until the sugar -grains; sift and separate them, and keep them in glasses or boxes. A -third coat may be given them in the same manner as the second, if they -are required large. - - -BURNT ALMONDS--RED.--The same as the last, using prepared cochineal to -color the syrup while it is boiling. - - -COMMON BURNT ALMONDS.--These are made with raw sugar and skimmings, if -you have any. Put some water with the sugar to dissolve it; when it is -near boiling, add the almonds, and let them boil in it until it comes -to the small ball; or when the almonds crack, take them from the fire, -and stir them with a spatula until the sugar grains and becomes nearly -a powder; put them into a sieve, and separate the lumps. - - -ARTIFICIAL FRUIT, EGGS, ETC.--Prepare molds with plaster of Paris from -the natural objects you wish to represent; make them in two, three, or -more pieces, so as to relieve freely, and have a hole at one end into -which the sugar may be poured; let them be made so as each part may be -fitted together exactly; and for this purpose make two or three round -or square indentions on the edge of one part, so that the corresponding -piece, when cast, will form the counterpart, which may at all times be -fitted with precision. Let the object you would take the cast from be -placed in a frame made either of wood or of stiff paper, embed a part -of it in fine sand, soft pipe-clay, or modeling wax, leaving as much of -the mold exposed as you wish to form at one time, and oil it with sweet -oil; mix some of the prepared plaster with water, to the consistency of -thick cream, and pour over it; when this is set, proceed with the other -portions in the same manner until it is complete. Let them dry and -harden for use. - -Take a sufficient quantity of syrup (clarified with charcoal or animal -black) to fill the mold, and boil to the small ball; rub some of -it against the side to grain it; when it turns white, pour it into -the molds; take them out when set, and put them into the stove at a -moderate heat to dry. The molds must be soaked for an hour or two in -cold water previously to their being used, which will be found better -than oiling them, as it keeps the sugar delicately white, which oil -does not. Color your articles according to nature with liquid colors -(see Colors) and camel's-hair pencils or the usual pigments sold in -boxes may be used. If a gloss is required, the colors should be mixed -with a strong solution of gum-arabic or isinglass, to the desired tint. -Eggs and fruit may be made as light and as apparently as perfect as -nature, by having molds to open in two, without any orifice for filling -them. Fill one half with the grained sugar, immediately close the mold, -and turn it round briskly, that it may be covered all over equally. To -accomplish this, it is necessary to have an assistant, that it may be -done as speedily as possible. - - -COLTSFOOT OR HOARHOUND CANDY.--Make a strong infusion of the herbs -(see Infusions under the head of Syrups), and use it for dissolving -the sugar, instead of taking syrup; raw sugar is mostly used for those -candies. Boil it to the ball, grain it and finish as ginger candy. - - -FILBERTS AND PISTACHIOS.--These are done the same as burnt almonds, but -they are usually denominated prawlings, the nuts being only put into -the sugar for two or three minutes before it is taken from the fire and -stirred. - - -GINGER CANDY.--Take clarified syrup and boil it to the ball; flavor it -either with the essence of ginger or the root in powder: then with a -spoon or spatula rub some of it against the side of the pan until you -perceive it turn white; pour it into small square tins with edges, or -paper cases, which have been oiled or buttered, and put it in a warm -place, or on a hot stone, that it may become dappled. The syrup should -be colored yellow, while boiling, with a little saffron. - - -LEMON PRAWLINGS.--Made the same as orange prawlings. - - -ORANGE PRAWLINGS.--Take four or five Havana oranges, and cut off the -peel in quarters, or small lengths; take off all the pith or white -part of the peel, leaving only the yellow rinds, and cut in small -pieces, about an inch long, and the size of pins. Have about a pint of -clarified sugar boiling on the fire; when it comes to the blow, put -in the pieces of peel, and let them boil until the sugar attains the -small ball; take them off, and stir them with the spatula until the -sugar grains and hangs about them; sift off the loose sugar; when cold, -separate and keep them in a dry place. - - -PEPPERMINT, LEMON AND ROSE CANDY are made after the same manner as -Ginger Candy, coloring the lemon with saffron, and the rose with -cochineal. - - - - -CHOCOLATE. - - -CACAO NUTS.--The cacoa or cacoa nuts, of which chocolate is made, is -the seed of the fruit of a tree common in South America and the West -Indies. The seeds of the nuts, which are nearly of the shape of an -almond, are found to the number of from thirty to forty in a pod. The -pods are oval, resembling a cucumber in shape. The different sorts are -distinguished by name, according to the places which produce them; -thus, the cacao of Cayenne, Caraccas, Berbice, and the islands of St. -Magdalen and Domingo. These all differ in the size of their almonds -or seed, quality and taste. The most esteemed is the large Caraccas, -the almond of which, though somewhat flat, resembles the shape of a -large bean. The next are those of St. Magdalen and Berbice. The seeds -of these are less flat than those of the Caraccas kind, and the skin -is covered with a fine ash-colored dust. The others are very crude and -oily, and only fit to make the butter of cacao. The kernels, when fresh, -are bitter, and are deprived of this by being buried in the ground for -thirty or forty days. Good nuts should have a thin brittle skin, of a -dark black color; and the kernel, when the skin is taken off, should -appear full and shining, of a dusky color, with a reddish shade. Choose -the freshest, not worm-eaten, or moldy on the inside, which it is -subject to be. - -Equal parts of the cacao of Caraccas, St. Magdalen and Berbice mixed -together make a chocolate of first-rate quality; and these proportions -give to it that rich and oily taste which it ought to have. That made -from the cacao of Caraccas only is too dry, and that from the islands -too fat and crude. - - -ROASTING.--Take a sufficient quantity of nuts to cover the bottom of -an iron pot two or three inches deep, place them on the fire to roast, -stirring them constantly with the spatula that the heat may be imparted -to them equally. A coffee-roasting machine would answer for this -purpose admirably, taking care not to torrefy them too much, as the -oil of the nut suffers thereby, and it becomes a dark brown or black, -grows bitter and spoils the color of the chocolate. Musty or moldy nuts -must be roasted more than the others, so as to deprive them of their -bad taste and smell. It is only necessary to heat them until the skin -will separate from the kernel on being pressed between the fingers. -Remove them from the fire and separate the skins. If you have a large -quantity, this may be accomplished by putting them in a sieve which -has the holes rather large, but not so much as to allow the nuts to -pass through; then squeeze or press them in your hands, and the skins -will pass through the meshes of the sieve; or, after being separated -from the nuts, they may be got rid of by winnowing or fanning them in -a similar manner to corn. When they are separated put them again in -the fire, as before directed, stirring them constantly until warmed -through, without browning. You may know when they are heated enough by -the outside appearing shiny; again winnow, to separate any burnt skin -which may have escaped the first time. - - -THE MAKING OF CHOCOLATE.--An iron pestle and mortar is requisite for -this purpose, also a stone of the closest grain and texture which can -be procured, and a rolling-pin made of the same material, or of iron. -The stone must be fixed in such a manner that it may be heated from -below with a pot of burning charcoal, or something similar. - -Warm the mortar and pestle by placing them on a stove, or by means -of charcoal, until they are so hot that you can scarcely bear your -hand against them. Wipe the mortar out clean, and put any convenient -quantity of your prepared nuts in it, which you pound until they are -reduced to an oily paste, into which the pestle will sink by its own -weight. If it is required sweet, add about one-half or two-thirds of -its weight of loaf sugar in powder; again pound it so as to mix it -well together, then put it in a pan, and place it in the stove to keep -warm. Take a portion of it and roll or grind it well on the slab with -the roller (both being previously heated like mortar) until it is -reduced to a smooth impalpable paste, which will melt in the mouth like -butter. When this is accomplished, put it in another pan, and keep it -warm until the whole is similarly disposed of; then place it again on -the stone, which must not be quite so warm as previously, work it over -again, and divide it into pieces of two, four, eight, or sixteen ounces -each, which you put in molds. Give it a shake, and the chocolate will -become flat. When cold it will easily turn out. - -The molds for chocolate may either be made of tin or copper, and of -different devices, such as men, animals, fish, culinary or other -utensils, etc.; also some square ones for half-pound cakes, having -divisions on the bottom which are relieved. These cause the hollow -impressions on the cakes. - -The Bayonne or Spanish chocolate is in general the most esteemed. The -reason of its superior quality is attributed by some to the hardness -of the Pyrenean stone which they employ in making it, which does not -absorb the oil from the nuts. They do not use any pestle and mortar, -but levigate their nuts on the stone, which is fixed on a slope; and -in the second pounding or rolling the paste is pressed closely on the -stone, so as to extract the oil, which runs into a pan containing the -quantity of sugar intended to be used, and is placed underneath to -receive it; the oil of the cacao and sugar are then well mixed together -with a spatula, again mixed with the paste on the stone, and finished. - - -CINNAMON, MACE OR CLOVE CHOCOLATE.--These are made in the same manner -as Vanilla chocolate, using about an ounce and a half or two ounces of -either sort of spice, in powder, to that quantity, or add a sufficiency -of either of these essential oils to flavor. - - -CHOCOLATE DROPS, WITH NONPAREILS.--Have some warm chocolate, as for -pistachios; some add a little butter or oil to it to make it work more -free; make it into balls about the size of a small marble, by rolling -a little in the hand, or else put some of the paste on a flat piece of -wood, on which you form, and take them off with a knife. Place them on -sheets of white paper about an inch apart. When the sheet is covered, -take it by the corners and lift it up and down, letting it touch the -table each time, which will flatten them. Cover the surface entirely -with white nonpareils, and shake off the surplus ones. When the drops -are cold they can be taken off the paper easily. The bottom of the -drops should be about as broad as a sixpence. Some of them may be left -quite plain. - -Good chocolate should be of a clear red-brown. As the color is paler or -darker, so is the article the more or less good. The surface should be -smooth and shining. If this gloss comes off by touching, it indicates -an inferior quality, and is probably adulterated. When broken, it ought -to be compact and close, and not appear crumbly. It should melt gently -in the mouth when eaten, leaving no roughness or astringency, but -rather a cooling sensation on the tongue. The latter is a certain sign -of its being genuine. - - -CHOCOLATE HARLEQUIN PISTACHIOS.--Warm some sweet chocolate by pounding -it in a hot mortar; when it is reduced to a malleable paste, take a -little of it and wrap round a blanched pistachio nut, roll it in the -hand to form it as neat as you can, throw it in some nonpareils of -various colors; let it be covered all over. Dispose of the whole in the -same manner; fold them in colored or fancy papers, with mottoes; the -ends should be cut like fringe. Almonds may be done the same way, using -vanilla chocolate, if preferred. - - -STOMACHIC CHOCOLATE.--Four ounces of chocolate prepared without -sugar; vanilla, one ounce; cinnamon in powder, one ounce; ambergris, -forty-eight grains; sugar, three ounces; warm your paste by pounding -in the heated mortar, or on the stone; add your aromatics in powder to -the sugar, and mix it well with the paste; keep it close in tin-boxes. -About a dozen grains of this is to be put into the chocolate pot when -it is made, which gives it an agreeable and delightful flavor, and -renders it highly stomachic. It may also be used for flavoring the -chocolate tablets. - - -VANILLA CHOCOLATE.--Ten pounds of prepared nuts, ten pounds of sugar, -vanilla two ounces and a half, cinnamon one ounce, one drachm of mace, -and two drachms of cloves, or the vanilla may be used solely. - -Prepare your nuts according to the directions already given. Cut the -vanilla in small bits; pound it fine with part of the sugar, and mix it -with the paste; boil about one half of the sugar to the blow before you -mix it to the chocolate, otherwise it will eat hard. Proceed as before, -and either put in small molds or divide it in tablets, which you wrap -in tinfoil. This is in general termed eatable chocolate. - - - - -COLORS. - - -Many of the colors prepared for use in this art come more properly -under the denomination of dyes--alum and cream of tartar being used -as a mordant; and many of them are prepared in the same manner as for -dyeing. One of the principal colors requisite for the confectioner's -use is coccinella, or cochineal. The sorts generally sold are the -black, silver, foxy, and the granille. The insect is of two species, -the fine and the wild cochineal; the fine differs from the wild in -size, and is also covered with a white, mealy powder. The best is of a -deep mulberry color, with a white powder between the wrinkles, and a -bright red within. A great deal of adulteration is practiced with this -article, both at home and abroad; it is on this account that persons -prefer the silver grain, because it cannot be so well sophisticated. -Good cochineal should be heavy, dry, and more or less of a silvery -color, and without smell. - - -BISTRE.--This is an excellent light brown color prepared from wood-soot. - -These browns are harmless, but sugar may be substituted for them to -any shade required, by continuing the boiling after it has passed the -degree of caramel until it is burnt, when it gives a black-brown; -but water may be mixed with it so as to lessen the shades. Dissolved -chocolate may also be substituted in some cases for the brown colors. - - -BLACK.--Blue-black is powdered charcoal, or ivory-black, which is -obtained from the smoke of burnt ivory; but bone-black is generally -substituted instead. Either of these may be used, but are only required -for painting gum-paste when not intended to be eaten. - - -BOLE AMMONIAC.--There is also the French and German bole. These earths -are of a pale red, and possess alexipharmic qualities. They are -frequently used in confectionery for painting and gilding. - - -CARMINE.--Reduce one ounce of cochineal to a fine powder, add to it -six quarts of clear rain or filtered water, as for cochineal. Put this -into a large tin saucepan, or a copper one tinned, and let boil for -three minutes, then add twenty-five grains of alum, and let it boil -two minutes longer; take it off the fire to cool; when it is blood -warm pour off the clear liquor into shallow vessels, and put them by -to settle for two days, covering them with paper to keep out the dust. -In case the carmine has not separated properly, add a few drops of a -solution of tin, or a solution of green vitriol, which is tin dissolved -in muriatic acid, or the following may be substituted: one ounce and a -half of spirit of nitre, three scruples of sal-ammoniac, three scruples -of tin dissolved in a bottle, and use a few drops as required. When the -carmine has settled, decant off the clear, which is liquid rouge. The -first sediment is Florence lake, which remove, and dry the carmine for -use. This preparation is by far superior to the first, for in this the -same color is obtained as before, which is the liquid rouge, the other -and more expensive parts being invariably thrown away. The carmine can -be obtained by the first process, as can be seen if the whole is poured -into a clear bottle and allowed to settle, when the carmine will be -deposited in a layer of bright red near the bottom. It produces about -half an ounce of carmine. - - -COCHINEAL, TO PREPARE.--Pound an ounce of cochineal quite fine, and put -it into a pint of river water with a little potash or soda, and let -it boil; then add about a quarter of an ounce powdered alum, the same -of cream of tartar, and boil for ten minutes; if it is required for -keeping, add two or three ounces of powdered loaf sugar. - -Prussian blue may be used instead of indigo, if preferred, but must be -used sparingly. - - -SAP GREEN.--This is prepared from the fruit of the buckthorn, and is -purgative. - - -SPINACH GREEN.--This is perfectly harmless, and will answer most -purposes. Wash and drain a sufficient quantity of spinach, pound it -well in a mortar, and squeeze the pounded leaves in a coarse cloth to -extract all the juice; put it in a pan and set it on a good fire, and -stir it occasionally until it curdles, which will be when it is at the -boiling point; then take it off and strain off the water with a fine -sieve; the residue left is the green; dry it and rub it through a lawn -sieve. This is only fit for opaque bodies, such as ices, creams, or -syrups. - -Another green is made with a mixture of saffron or gamboge and prepared -indigo; the lighter the green the more yellow must be used. - - -UMBER.--This is of a blackish brown color; it is an earth found near -Cologne. - -Vermilion and Cinnabar are preparations of mercury, and should never -be used; they are of a lively red color, but carmine will answer most -purposes instead. - - -YELLOW.--Infuse saffron in warm water, and use it for coloring anything -that is eatable. The English hay-saffron is the best; it is taken -from the tops of the pistils of the crocus flower; it is frequently -adulterated with the flowers of marigolds or safflower, which is known -as the bastard saffron, and is pressed into thin cakes with oil. Good -saffron has a strong agreeable odor, and an aromatic taste. Gum paste -and other articles which are not eaten may be colored with gamboge -dissolved in warm water. - -Obtain any of these colors in fine powder, and mix them with some -dissolved gum arabic, a little water, and a pinch of powdered sugar -candy; mix them to the required consistency for painting. For sugars -they must be used in a liquid state, and be added before it has -attained the proper degree; it may also be used in the same manner for -ices, creams, etc., and for icings it can be used either way. - - -THE SHADE PRODUCED BY A MIXTURE OF COLORS. - -_Gold._--Yellow, with a portion of red, but the yellow must be more in -excess. - -_Green._--Blue and yellow. - -_Lemon._--Use a solution of saffron. - -_Lilac._--Mix carmine or cochineal with indigo, making the blue -predominate. - -_Orange._--Yellow, with a portion of red. - -_Purple._--Mix carmine or cochineal, and a small portion of indigo. - - - - -COMFITS. - - -A copper comfit pan is requisite for this purpose. A bar, having chains -at each end, with a hook and swivel in the center, is attached to it, -by which it is suspended from the ceiling or a beam, so as to hang -about as high as the breast over a stove or charcoal fire, that the -pan may be kept at a moderate heat and at such a distance as to allow -it to be swung backwards and forwards without touching the fire or -stove. A preserving-pan containing clarified syrup must be placed by -the side of the stove, or over another fire, that it may be kept hot, -but not boiling; also a ladle for throwing the syrup into the pan, and -a pearling cot. - -This last somewhat resembles a funnel, without the pipe or tube, and -having a small hole in the center, with a pointed piece of stick or -spigot fitted into it, which, being drawn out a little, allows the -syrup, when placed in it, to run out in a small stream. A piece of -string tied several times across the center of the top of the cot and -twisted with the spigot allows it to be drawn out and regulated at -pleasure. - - -ALMOND COMFITS.--Sift some Valencia almonds in a cane or wicker sieve, -pick out any pieces of shell which may be amongst them, and also any -of the almonds which are either very small or very large, using those -which are as near of a size as possible; take about four pounds, put -them in the comfit-pan, and proceed in precisely the same way as for -Scotch caraways; or they may first have a coating of dissolved gum -arabic; rub them well about the pan with the hand, and give them a dust -of flour; then pour on a little syrup at the small thread, work and dry -them well; then give them three or four more charges and a charge of -gum with a dust of flour. Proceed in this way until they are one third -the required size; then dry them for a day, and proceed and finish as -for caraway comfits. For the cheaper or more common comfits, more gum -and flour are used in making them. - - -BARBERRY COMFITS.--Pick the barberries from the stalk, and dry them -in a hot stove on sieves; when dry, put about two pounds into the -comfit-pan, and proceed as for almond comfits, giving them first a -charge of gum and flour, and finish as others. Make them of a good size -and quite smooth; finish with very white loaf sugar with syrup. - - -BATH CARAWAYS.--These are made in the same way as Scotch caraway -comfits, but only half the size. - - -CARAWAY COMFITS, PEARLED.--When the comfits are about the size of Bath -caraways, dry and pearl them as cinnamon. - - -CARDAMON COMFITS.--The seeds should be kept in their husks until they -are required to be used, as they lose much of their flavor and virtues -when deprived of them. They are often mixed with grains of paradise, -but these have not the aromatic taste of the cardamon, and are more hot -and spicy. Break the husks of the cardamons by rolling them with a pin; -separate the skins from the seeds, put two pounds into the comfit-pan, -and proceed as for Scotch caraways. Make them a good size, and quite -smooth. - - -CELERY COMFITS.--Put one pound of celery seed into the pan, and proceed -as for Scotch caraway comfits, working them up to the size of a large -pin's head. Dry and pearl them as cinnamon. - - -CHERRY COMFITS.--These are made from preserved cherries dried. Roll -them in your hand to make them quite round, dust them with powdered -loaf sugar, and dry them again; then proceed as for barberry comfits. -Any other preserved fruits may be made into comfits after the same -manner. - - -CINNAMON COMFITS.--Cinnamon is the bark of a tree, of which there are -two sorts. The inferior quality is that usually sold for cinnamon, and -is otherwise known as cassia, or _cassia lignea_. This breaks short, -and has a slimy mucilaginous taste, is thicker, and of a darker color -than the cinnamon, which is the inner bark. This breaks shivery, and -has a warm aromatic taste, and is of a reddish color. - -Take one pound of cinnamon bark, and steep it in water for a few hours -to soften it, cut it into small pieces about half an inch long, and -the size of a large needle. Dry it in the stove. Put your pieces, -when dry, into the comfit-pan, and pour on them a little syrup, -as for Scotch caraways, proceeding in the same way until they are -one-third the required size. You must not use your hand for these as -you would for caraways, as they are liable to break in two. Dry them -in the stove, then suspend the pearling pot or cot from the bar of -the pan or ceiling, so as to hang over the center of the pan; boil -some clarified loaf sugar to the large pearl, and fill the cot; put -some of the prepared comfits in the pan, but not too many at a time, -as it is difficult to get them to pearl alike. Keep the syrup at the -boiling point; open the spigot of the cot so as to allow it to run in -a very small stream, or more like a continued dropping; swing the pan -backwards and forwards gently, and keep a stronger fire under the pan -than otherwise. - -Be careful that the syrup does not run too fast and wet them too much, -but so that it dries as soon as dropped, which causes them to appear -rough. If one cot full of sugar is not enough, put in more until they -are the required size. When one lot is finished put in sieves to dry, -and proceed to another; but do not let them lie in the pan after you -have finished shaking them. They will be whiter and better if partly -pearled one day and finished the next. Use the best clarified sugar to -finish them. - - -CLOVE COMFITS.--Flavor sugar gum paste with the oil of cloves, and mold -it in the form of cloves. Dry and finish as others. - -Any flavor may be given to this sort of comfits, and they are molded -to form the article of which it bears the name, or cut into any device -with small cutters. Dried and finished as other comfits. - - -COMFITS FLAVORED WITH LIQUEURS.--Blanch some bitter almonds, or the -kernels of apricots or peaches; let them soak in hot water for an hour, -then drain them, and put them into any sort of liquor or spirit you may -desire. Lower the strength of the spirit water, that the kernels may -imbibe the better, cork the jug or bottle close, and let them infuse -in it until the spirit has fully penetrated them, which will be about -fourteen or fifteen days; then take them out, drain and dry them in a -moderate heat; when dry, proceed as for almond comfits. - - -COMMON CARAWAYS.--Sift the seeds, and warm them in the pan, as for -Scotch caraways. Have some gum arabic dissolved, throw in a ladleful, -and rub them well about the pan with the hand until dry, dusting them -with flour. Give them three or four coatings in this manner, and then -a charge of sugar, until they are about one-half the required size. -Dry them for a day, give them two or three coatings of gum and flour, -finish them by giving them three or four charges of sugar, and dry -them. These are made about the size of Bath caraways. Color parts of -them different colors, leaving the greatest portion white. - - -GINGER COMFITS.--Flavor gum paste with powdered ginger, make it into -small balls about the size of coriander seeds, or peas; dry, and -proceed as for Scotch caraways. Color them yellow when finished. - - -CORIANDER COMFITS.--Proceed with these as for Scotch caraways, working -them up to about the same size. The next day pearl them to a good size, -as for cinnamon. - - -LEMON PEEL OR ANGELICA may be made into comfits after the same manner -as orange comfits! Let the strips of peel be about the size of the -pieces of cinnamon, and thoroughly dried before working them in the pan. - - -NONPAREILS.--Pound some loaf sugar, and sift it through a fine wire -sieve; sift what has passed through again in a lawn sieve, to take out -the finest particles, so that you have only the fine grain of sugar -left without dust. Put about two pounds of this into the comfit-pan, -and proceed as for Scotch caraways, working them well with the hand -until they are about the size of pins' heads. - - -ORANGE COMFITS.--Take some preserved orange-peel, and cut it into small -thin strips, dry them in the stove, and make as cinnamon comfits. - - -RASPBERRY COMFITS.--Prepare some gum paste made with sugar, or the -scrapings of the comfit-pan pounded and sifted through a lawn sieve. -It may be flavored with raspberry jam, by mixing some with the paste. -Color it with prepared cochineal; mold it into the form of raspberries, -and dry them in the stove; when they are perfectly dry and hard, pearl -them as for cinnamon comfits, working them until the size of natural -raspberries. Color them when dry with cochineal, as comfits. - - -TO COLOR LOAF-SUGAR DUST.--Pound some sugar, and sift it through a -coarse hair sieve; sift this again through a lawn sieve, to take out -the finer portions. Put the coarse grains into a preserving pan, and -warm them over the stove fire, stirring it continually with the hand; -pour in some liquid color to give the desired tint, and continue to -work it about the pan until it is dry. - - -TO COLOR NONPAREILS OR COMFITS.--Put some of your comfits or nonpareils -into the comfit-pan, shake or rub them about until warm, then add a -sufficient quantity of prepared liquid color (see Colors) to give the -desired tint; be careful not to make them too wet, nor of too dark a -color, but rather light than otherwise; shake or rub them well about, -that they may be colored equally; dry them a little over the fire, then -put them in sieves, and finish drying them in the stove. Clean the pan -for every separate color. - - - - -CRACK AND CARAMEL. - - -These comprehend all articles in sugar-boiling which eat short and -crisp. They are used for all sorts of ornamental sugar-work. The rules -and observations laid down under this head must be particularly noted, -especially those for greasing the sugar so as to prevent its graining. - - -ACID DROPS AND STICKS.--Boil clarified sugar to the crack, and pour it -on an oiled marble-stone; pound some tartaric or citric-acid to a fine -powder, and strew over it about half or three-quarters of an ounce of -the former, according to its quality, and less of the latter, to seven -pounds of sugar; turn the edges over into the middle, and mix the acid -by folding it over, or by working it in a similar manner as dough is -molded, but do not pull it; put it in a tin rubbed over with oil or -butter, and place it under the stove to keep warm; then cut off a small -piece at a time, and roll it into a round pipe; cut them off in small -pieces the size of drops, with shears, and let your assistant roll them -round under his hand, and flatten them. Mix them with powdered sugar, -sift them from it, and keep them in boxes or glasses. - -When flavored with lemon, they are called lemon-acid drops; with otto -of roses, rose-acid drops. The sticks are made in the same manner as -the drops, without being cut into small pieces. - - -ALMOND HARDBAKE.--Oil a square or round tin with low edges; split some -almonds in half, put them in rows over the bottom, with the split side -downward, until the surface is covered; boil some raw sugar to the -crack, and pour it over them so as to cover the whole with a thin sheet -of sugar. Cocoanut (cut in thin slices), currant, and other similar -candies, are made as the hardbake, except that the sugar is grained -before it is poured over. - - -ALMOND ROCK.--This is a similar production to nogat, and is made with -raw sugar, which is boiled to the crack. Pour it on an oiled stone, -and fill it with sweet almonds, either blanched or not; the almonds -are mixed with the sugar by working them into it with the hands, in a -similar manner as you would mix anything into a piece of dough. If they -were stirred into the sugar in the pan it would grain, which is the -reason why it is melted for nogat. Form the rock into a ball or roll, -and make it into a sheet about two inches thick, by rolling it with a -rolling-pin. The top may be divided into diamonds or squares by means -of a long knife or piece of iron; when it is nearly cold cut it into -long narrow pieces with a strong knife and hammer. - - -BARLEY SUGAR.--Boil some clarified loaf sugar to the crack or caramel -degree, using a little acid to prevent its graining; pour it out on a -marble slab, which has been previously oiled or buttered. Four pieces -of iron, or small square bars, are usually employed to form a sort of -bay to prevent the sugar running off the stone, which is necessary in -large casts. When the edges get set a little, remove the bars, and turn -them over into the center. This is occasionally flavored with lemons. -When it is required, pour a few drops of the essential oil of lemons in -the center, before the edges are folded over, then cut it into narrow -strips with a large pair of scissors or sheep shears. When nearly cold, -twist them, put them into glasses or tin boxes, and keep them closed to -prevent the access of air. It is seldom boiled higher than the crack, -and saffron is used to make it the color of caramel. - -This derives the name of barley sugar from its being originally made -with a decoction of barley, as a demulcent in coughs, for which it is -now most generally used. - - -BARLEY SUGAR DROPS.--Boil some sugar as for the preceding. Spread some -finely powdered and sifted loaf sugar on a table or tea-tray, with a -piece of stick, round at the end similar to the half of a ball; make -several holes, into which you run the sugar from a lipped pan, or it -may be dropped on an oiled marble slab with a funnel, letting only one -drop fall at a time; or from the lip pan, separating each drop with a -small knife, or a straight piece of small wire; take them off the stone -with a knife, mix them with powdered loaf sugar, sift them from it, and -keep in glasses or tin boxes. - - -BARLEY SUGAR TABLETS OR KISSES.--Spread some sugar, as for the last. -Have a piece of wood about an inch and a half thick, with the surface -divided into small squares, each being about an inch in breadth and -half an inch in depth; with this form the impressions in the sugar, and -fill them with sugar boiled as for drops, flavoring it with essence of -lemon; or instead of this, it may be poured out in a sheet on an oiled -marble slab, as for barley sugar, and when nearly cold divide it into -pieces with a tin frame, having small square divisions, when the whole -sheet may be divided at once by pressing hard on it so as to cut it -nearly through. When cold, separate them and mix them with powdered -sugar, take them out and fold them separately in fancy or colored -papers, with a motto on each. - -They are also occasionally made into balls, thus: First cast the sugar -in a sheet on an oiled marble slab; when the edges are set, fold them -in the middle, then oil a small square tin with edges to it, put the -sugar in this, and place it under the fire-place of the stove so as to -keep warm; cut off a piece and roll it into a pipe, then cut it into -small pieces with a pair of shears, and let your assistant roll it into -small balls under his hand on a sandstone; marble is too smooth for -this purpose. Many lads who are used to it can turn eight or ten under -each hand at one time. When they are finished, pat them into powdered -sugar, wrap them in fancy papers, fringed at the ends, put a motto -in each, and fasten them with small bands of gold paper. Sometimes a -cracker is folded up in each, which is made with two narrow strips of -stiff paper, a small piece of sand or glass paper is pasted on the end -of each, and these are placed over each other with a little fulminating -powder between, a piece of thin paper is bound round it, and pasted -to keep them together; when these are pulled asunder, the two rough -surfaces meeting cause the powder to explode, and out flies the ball of -sugar with the motto. This innocent amusement often causes much mirth -in a company. - - -BRANDY BALLS, ETC.--These are made from loaf sugar boiled to the crack, -and colored either with cochineal or saffron, and finished in the same -way as acidulated drops, without being flattened. - - -CLOVE, GINGER, OR PEPPERMINT CANDY.--These are all made in the same way -as raspberry, using the essential oil of each for flavor. For clove, -the mixture, whilst boiling, is colored with cochineal; ginger with -saffron; but the peppermint must be kept perfectly white, except the -stripes, which is done by cutting off as many pieces from the bulk as -you have colors, which should be in powder; put a sufficiency in each -piece to give the desired tint, and keep them warm. When the remaining -portion of the sugar is pulled, lay them over the surface in narrow -stripes, double the roll together, and the face each way will be alike. -Pull them out into long sticks and twist them; make them round by -rolling them under the hand, or they may be cut into small pieces with -a pair of shears or scissors. - - -NOGAT.--Two pounds of sweet almonds, one pound of sugar, one pound of -water. Blanch the almonds, and cut them in slices, dry them at the -mouth of a cool oven, and if slightly browned, the better; powder the -sugar, and put it into a stew-pan, with the water; place it on the fire -to melt, stirring it with a spatula until it becomes a fine brown, then -mix in the almonds, and let them be well covered with the sugar; pour -it out on an oiled marble-stone. It may be made into a thick or thin -sheet, and cut with a knife into small pieces, such as dice, diamonds, -etc. The surface may be strewed with currants, fillets of pistachios or -coarse sugar, and cut into different forms with tin cutters. - -It may also be formed into baskets, vases, etc. Oil the interior of -a mold, and spread the nogat over it, whilst warm, as thin and even -as possible. To save the fingers from being burned, it may be spread -with a lemon. Detach it from the mold when warm, and let it remain -until cold, that it may retain its shape perfectly, then fasten the -different parts together with caramel sugar. For baskets, a handle of -spun sugar may be placed over it, or ornamented with it according to -fancy. These may be filled with whipped or other creams when required -to be served. - - -RASPBERRY CANDY.--This may either be made from raw or refined sugar. -Boil it to the crack, and color it with cochineal; pour it on a stone -rubbed over with a little oil or butter, cut off a small piece, and -keep it warm to stripe or case the other part, when finished; to the -remainder add a little tartaric acid (not so much as for drops), -and some raspberry paste, sufficient to flavor it. The residue of -raspberries used for making vinegar, and preserved with an equal -quantity of sugar, or even less, as for raspberry cakes, does very well -for this purpose. Fold the edges over into the center, and attach it to -a hook fixed against the wall; pull it towards you, throwing it on the -hook each time after having pulled it out; continue doing this until it -gets rather white and shining, then make it into a compact long roll, -and either stripe it with the piece you cut off, or roll it out in a -sheet with a rolling-pin, and wrap it round it so as to form a sort of -case; then pull it into long narrow sticks, and cut them the required -length. - - -TO EXTRACT THE ACID FROM CANDIED DROPS, ETC.--All the articles which -have acid mixed with them are extremely liable to grain, when they are -useless except to sell for broken pieces, as they cannot be boiled -again unless the acid is extracted. The method of doing this is at -present not generally known in the trade, and it is kept by many that -are in possession of it as a great secret. Five dollars is often paid -for this recipe alone. However great the secret may be considered, it -is only returning to the first principles in the manufacture of sugar. -When the juice is expressed from the canes, it contains a considerable -quantity of oxalic acid, which must be destroyed before it will -granulate into sugar; for this purpose lime is employed, which has the -desired effect; so will it also in this case, but chalk or whitening is -most generally used. First dissolve your acid sugar in water; when this -is thoroughly accomplished, mix in a sufficient quantity of either of -these alkalies in powder to cause a strong effervescence; after it has -subsided, pass it through a flannel bag, according to the directions -for clarifying sugar. The filtered syrup will be fit to use for any -purpose, and may be boiled again to the crack or caramel degree as well -as if no acid had ever been mixed with it. Let the pan it is dissolved -in be capable of containing as much again as there is in it, or the -effervescence will flow over. - - - - -CRYSTALLIZED SUGAR, AND ARTICLES CRYSTALLIZED, COMMONLY CALLED CANDIES. - - -CRYSTALLIZED OR CANDIED SUGAR.--Provide a round mold, smaller at the -bottom than the top, of any size you may think proper, made either of -tin or copper, with holes pierced round the sides about three inches -asunder, so as to fasten strings across in regular rows from the top -to the bottom, leaving sufficient room for the sugar to crystallize on -each string without touching, or it will form a complete mass; paste -paper round the outside to prevent the syrup from running through -the holes. Have the mold prepared, and let it be clean and dry; take -sufficient clarified syrup to fill the mold, and boil it to the degree -of crystallization or the feather, and add a little spirit of wine; -remove it from the fire, and let it rest until a thin skin is formed -on the surface, which you must carefully remove with a skimmer; then -pour it into the mold, and place it in the hot closet, where you let it -remain _undisturbed_ for eight or nine days, at 90 degrees of heat, or -half that time at 100; then make a hole, and drain off the superfluous -sugar into a pan placed below to receive it; let it drain quite dry, -which will take about twelve hours; then wash off the paper from the -mold with warm water, place it near the fire, and keep turning it to -warm it equally all round; then turn it up and strike the mold rather -hard upon the table, when the sugar will relieve itself and come -out; put it on a stand or sieve in the closet, raise the heat to 120 -degrees, and let it remain until perfectly dry. - -Particular attention should be paid to the heat of the closet, which -must be kept regular and constant, and this can easily be accomplished -at a small expense with many of the patent stoves which are now in -general use, and also without causing any dust. A Fahrenheit's or -Reaumur's thermometer should be so placed that the heat may at all -times be ascertained. - -This may be colored with prepared cochineal, or other liquid color, or -by grinding any particular color with the spirits of wine, and adding -it to the syrup before it comes to the feather. - - -CRYSTALLIZED CHOCOLATE.--Prepare some sugar, as in the preceding -articles, and pour it into the box. When a thin crust is formed on the -top, make a hole on one side, and put the articles previously shaped -with chocolate, as for drops, gently under, with your finger; put them -in the stove to crystallize, as other articles. After the syrup is -drained off, and the articles dried, they must remain until quite cold -before being turned out, as the chocolate continues soft for some time. - - -FRUITS, TO CRYSTALLIZE.--Have a square or round tin box, smaller at the -bottom than at the top, with wire gratings made to fit at convenient -distances, and having a hole with a tube or pipe to admit a cork, and -drain off the syrup. Take any preserved fruits wet, drain them from -the syrup, and dip them in lukewarm water to take off any syrup which -may adhere to them; dry them in the closet; when dried, place them in -layers on the gratings, side by side, so as not to touch each other; -continue in this manner with any sort of fruit until the box is full; -then fix the whole with a weight to keep it steady. Boil a sufficiency -of clarified sugar to fill the box to the degree of crystallization or -the blow, add a little spirit of wine, and remove it from the fire. -When a thin skin has formed on the top, remove it carefully with a -skimmer, and pour the sugar into the mold; place it in the closet at -90 degrees of heat, and let it remain for twelve hours, then drain off -the syrup into a pan from the tube at bottom, and let it remain in the -closet until quite dry; then turn them out by striking the box hard -upon the table, separate them carefully, and put them in boxes with -paper between each layer. When different fruits, paste, knots, etc., -are mixed together indiscriminately, it is termed mile-fruit candy. Any -sort of fruit or gum pastes, when thoroughly dried, may be crystallized -in the same manner. When the syrup is drained off, if you find the -size of the crystals is not large enough, another lot of syrup maybe -prepared and poured over it; let it remain in the closet for seven or -eight hours, then drain and finish as before. - -If small pieces of stick are pushed down at each corner, or in any -other vacancy, when you fill the mold, one of these may be withdrawn at -any time you may wish to ascertain the size of the crystals, which will -save the trouble of giving a second charge of sugar. - - -LIQUEUR RINGS, DROPS AND OTHER DEVICES.--These are all made after the -same manner. A square box is necessary, which you fill with very dry -starch powder. Sugar, powdered very fine and dried, will answer the -same purpose. The depth of the box should be suited to the articles -intended to be made. Shake the box, or pass a knife repeatedly through -the powder, that it may be solid; smooth the surface with a straight -piece of wood; have a thin piece of flat board, on which is fastened a -number of little devices, about an inch asunder, and to suit the width -of the box; these may be made either of lead, plaster, or wood, in the -form of rings, diamonds, stars, bottles, scissors, harps, shoes, or any -other form your fancy may suggest; make the impression in the powder -in regular rows, until the box is full; then prepare some sugar as for -the preceding articles, boiling it to the blow, and flavoring it with -any sort of spirit or liqueur, such as brandy, rum, noyau, maraschino, -cinnamon, rosolis, etc., coloring the syrup accordingly. It should be -prepared in a pan with a lip to it. - -When a thin skin has formed on the top, place a cork in the lip of the -pan, but not to close it, allowing a space for the sugar to run out, -the cork being merely to keep back the skin; then fill the impressions -you made in the powder, and place them in the stove at 90 degrees; let -them remain a day, then take them out, and their surfaces will be found -quite hard and solid; brush the powder from them with a light brush, -when they may either be painted, crystallized, or piped. Many of these -bonbons are beautifully piped and colored to represent dogs, horses, -costumer, and theatrical characters; the fur on the robes is imitated -with white or colored sugar in coarse grains, and lace work is done by -means of a pin. - -Liqueur drops are made with the impression of half a ball to any -required size, or other forms. If the flat parts of two are moistened, -put together, and dried in the stove, they will form drops perfectly -round. - - -TO FORM A CHAIN WITH LIQUEUR RINGS.--Have some molds to form the -impressions in powder, as in the preceding, in the shape of the links -of a chain; fill them with syrup at the blow, as before, and put them -in the stove for a day; when they are hard and fit to be taken out, -place them on their ends in the powder; have another mold of a link -in two halves, and with this form the impression between each of the -others so as to make it complete; then fill them, and finish as before. - - - - -ON ESSENCES. - - -The essences or essential oils sold for general use are, or ought -to be, obtained by distillation; but for many purposes they may be -obtained equally as good, and in some cases superior, without. As these -are often adulterated with olive or nut oils, or with spirits of wine, -the fixed oils may be detected by pouring some of the suspected essence -on a piece of clean writing-paper, and holding it before the fire; -the quantity of fixed oil it contains will remain, leaving a greasy -mark, whereas the pure essential oil will evaporate without leaving -any appearance; if spirits of wine be added, pour a little water or -oil of turpentine into the adulterated sample, and it will turn milky, -as the two will not unite without producing this effect. It is often -sophisticated with the oil of turpentine, which is the lightest of all -essential oils; in this case, rub a drop over the hand and hold it by -the fire, when it may be recognized by the smell; or, if burnt, it will -give out a dense black smoke. - -Rectified spirits of wine dissolve the volatile oil and resin of -vegetables (their taste and smell most frequently reside in these), -whilst water acts on the saline and mucilaginous parts. Proof spirit, -which is a mixture of both these, extracts all their virtues, and -through this we are enabled to obtain the essence or tincture of -any vegetable, of superior quality to that generally sold, and at -considerably less expense. The essential oil of lemons or oranges is -obtained by rubbing off the yellow rind on the rough surface of a piece -of loaf sugar, which is much superior for flavor to that produced by -any other means. Scrape off the sugar after it has imbibed the oil, and -dry it in a gentle heat, put it into small glazed pots, and tie them -over with bladder; it will keep any length of time unimpaired. The same -observation holds good as regards all fruit whose flavor or essential -oil resides in its peel. - - -ALLSPICE, CLOVES, CINNAMON, OR NUTMEGS, ETC.--Two ounces of spice, one -pint of proof spirit. Bruise the spice, put it into a bottle, stop it -close, let it remain fourteen days, and filter for use. - -The oil from nutmegs is often extracted from them by decoction, before -they are brought to the market, and their orifices closed again with -powdered sassafras; this may be ascertained by the lightness of the -nut; if it is punctured with a pin, the oil will be pressed from it -when good. These oils may be obtained by expression of distillation; -they hold resin in solution, and consequently sink in water. The -essences usually sold are made by adding half an ounce of pure oil to -one pint of spirits of wine. - - -BERGAMOT, ESSENCE OF.--From the peel of the bergamot lemon. - - -BITTER ALMONDS, ESSENCE OF.--This is obtained by distilling the cake -or residue of the almonds after the oil has been expressed from them. -It is a deadly poison, containing prussic acid, like all other nuts or -leaves which possess the bitter principle. Flies drop dead when passing -over the still when it is in operation. The essence usually sold is one -ounce of oil to seven ounces of rectified spirit. - - -CEDRAT, ESSENCE DE.--From the yellow part of the fresh citron peel; it -may also be obtained by pressing the yellow part of the peel between -two glass plates, and by the distillation of the flowers of the -citron-tree. - - -GINGER, ESSENCE OF.--The best Jamaica or China ginger two ounces, proof -spirit one pint. Powder the ginger, mix with the spirit, stop close, -and let it steep for twelve or fourteen days. - -This is the same as is sold for "Oxley's concentrated essence -of Jamaica ginger,"--a mere solution of ginger in rectified -spirit--_Paris's Pharmacologia_. - - -LEMON, ESSENCE OF.--Eight ounces of lemon peel, ten ounces of rectified -spirits of wine. Pare or grate off the yellow rind of the lemon very -thin and weigh it, put it into a bottle and pour the spirit on it, stop -it close, and let it steep for fourteen days, when it is fit for use. -Proof gin or white rum will serve equally well, but not such as is -generally sold at the gin-shops; this is excellent for ices, creams, -lemonade, etc. In many establishments, where quantities of peel are -thrown away, the cost of this would be comparatively trifling, compared -with the price of the inferior oil generally sold. - - -ORANGE, ESSENCE OF.--Make as lemon, using only four ounces of the -yellow rind. - - -PEPPERMINT, ESSENCE OF.--"A spirituous solution of the essential oil, -colored green by spinach leaves." This essential oil is obtained by -distillation. Four pounds of dried leaves yield one ounce. - - -VANILLA, ESSENCE OF.--Vanilla two ounces, water ten ounces, rectified -spirit three quarters of an ounce. Cut the vanilla in small pieces, -and pound it fine in a marble mortar, with loaf sugar (about a pound), -adding the white of an egg and the spirit. Put it into a glazed pot, -tie a piece of writing paper over it, and make a hole in it with a pin; -stand the pot in warm water, keeping it at that heat for twenty-four -hours, then strain for use. - -One drachm of this is equal to an ounce of vanilla, and is excellent -for flavoring ices, creams, liqueurs, etc. - - - - -FRUITS AND OTHER PASTES. - - -FRUIT PASTES AND CAKES.--These are the pulp of fruits, reduced by heat -to a kind of marmalade, with the addition of from half a pound to a -pound, and in some cases, double the weight of sugar to each pound of -pulp, which is evaporated to the required consistence. They can be -formed into rings, knots, etc., and either crystallized or candied. - - -ALMOND PASTE--ORGEAT PASTE.--One pound of sweet almonds, a quarter of -a pound of bitter almonds, two pounds of sugar. Blanch the almonds, -and throw them into clear cold water as they are done, to preserve -their whiteness; let them soak for a day, then dry them in a cloth, and -pound them quite fine in a mortar, sprinkling them with orange-flower -water or lemon juice to prevent their oiling; then with a spatula -rub them through a fine wire sieve; what will not pass through, pound -again until they are quite fine; clarify the sugar and boil it to the -ball; mix the almonds with it, and stir it well over the fire with the -spatula until it comes together; then take it from the fire, and put -it into an earthen pan to cool; when cool, pound it again, and make it -into sticks or tablets, dusting the board or stone with powdered sugar; -or put into pots, and tie bladder over it, to be used as wanted. - - -APPLE CHEESE.--Pare, quarter, and core your apples as for paste; put -them into a jar, and cover the top with the parings: tie paper over -the top, and bake them in a moderate oven until they are quite done; -take off the parings, and pass the apples through a hair-sieve into a -preserving-pan. To each pound of pulp add half a pound of loaf sugar -clarified and boiled to the blow; place it over a slow fire, stirring -it constantly from the bottom until reduced to a stiff paste, which -will not stick to the hand; put it into small molds, hoops, or glasses. -Dry in a moderately warm stove for a few days; take them out of the -molds, turn them and place them again in the stove to finish drying. -Keep in boxes as paste knots, or cover the glasses with brandy papers. - - -APPLE OR PIPPIN PASTE.--Take any quantity of good dressing apples, -pare, core, and put them into a preserving pan with a little water, -or just sufficient to cover them. Boil until they are reduced to a -marmalade, stirring them to prevent burning. To every pound of reduced -pulp add half or three quarters of a pound of loaf sugar, clarified and -boiled to the blow; pass the pulp through a hair-sieve before you mix -the sugar with it: put it on the fire and let it boil for three or four -minutes, keeping it constantly stirred from the bottom, when it will be -sufficiently evaporated. If it be required colored, add liquid color -sufficient to give the desired tint when you mix the sugar. - -Spread the paste on small tin or pewter sheets (these should be about a -foot wide, by a foot and a half long, and perfectly level) with a thin -knife, about the eight of an inch in thickness; put them in the stove -for a day; take them out, and cut the paste into long narrow strips, -about a quarter of an inch in width; if the paste is dry enough, the -strips can be easily pulled off; form them into rings or knots, or -cut into diamonds to form leaves, or any other device your fancy may -suggest. Put them in boxes with a sheet of paper between each layer. -This paste is occasionally flavored with lemon, and is principally used -for ornamenting the tops of twelfth cakes. - - -APRICOT PASTE.--Take ripe apricots, put them in a preserving pan with -as much water as will cover them; let them simmer on the fire for two -or three minutes, or scald until they are tender; drain the water from -them, and pass the pulp through a hair sieve; to each pound of pulp -take three quarters of a pound of sugar, which you clarify and boil to -the blow; put the apricots on the fire, and let them simmer, stirring -them constantly until reduced to a thick marmalade; then add the sugar; -mix it well with the paste, and let it boil a minute or two longer: -take it from the fire, and put it into molds, pots, or crimped paper -cases; or it may be spread on small plates, as for apple paste, and -formed into rings or knots. Place in the stove until dry. If put in -paper cases, the paper must be wetted to get out the paste. Take it out -of the molds, turn it and put it again into the stove to finish drying. - - -BLACK CURRANT PASTE is made the same as the last. These currants, not -being so juicy as the others, may be put into a jar, tied over, and -baked in a moderate oven, or put into a kettle of boiling water for a -few hours, to extract the juice from them. - - -CHERRY PASTE.--Take ripe cherries, deprive them of their stalks and -stones, put them in a preserving pan, and boil them a little; then pass -them through a hair sieve, reduce the pulp, and weigh it. To each pound -add a pound of loaf sugar; add it to the paste, and finish as apricot. - - -CLEAR CAKES, OR JELLY CAKES.--Take the filtered juice of fruits, as for -jelly (see Jellies); to each pint of juice add one pound of loaf sugar, -dissolve it in the juice thoroughly, place it on the fire and heat it, -but it must not boil; put it into small pots, molds, or glasses, so -as to form cakes about half an inch thick; place them on the stove, -which must not be too hot, or they will melt instead of forming a -jelly; about seventy-five or eighty degrees Fahrenheit is quite hot -enough. When a crust has formed on the top, take out the cakes by -carefully turning the knife round the sides of the pot, place them on -small plates of tin or pewter, and dry on the other side. When dry -they can be cut into diamonds, squares, or any shape you please. These -are certainly some of the most delicate and beautiful of this class -which were ever invented, fit even to gratify the palate of the most -fastidious. The fruit from which they are made should be gathered as -fresh as it possibly can, except apples, as the mucilage is injured by -keeping, and if the fruit has fermented it is entirely destroyed. - - -CURRANT PASTE.--Put any quantity of ripe currants, either red or white, -or a part of each mixed, into a hair sieve, press out their juice into -a preserving pan; put it on the fire, and keep it constantly stirred -until evaporated to a thick consistence. To each pound of reduced pulp -add three quarters of a pound or a pound of loaf sugar clarified and -boiled to the blow. Let it boil a minute or two, and finish as others. - - -DAMSON CHEESE.--Pick the stalks from the damsons, put them in a jar, -tie it over, and bake in a cool oven; when done, pass them through a -sieve into a preserving pan; put it on the fire to reduce. For each -pound of pulp take half a pound of sugar, boiled to the blow; mix with -the paste, and finish as for apple cheese. This, as well as all the -pastes, may be evaporated to the required consistence by means of a -water bath, which is done by placing the pan in which it is contained -in another with water, which is kept boiling; this prevents the -possibility of its being burnt, but it occupies more time. The kernels -of the fruit may be blanched, and added to it just before it is taken -from the fire. Put it into molds or hoops; dry them in the stove, first -on one side and then on the other. All plums are done in the same -manner. - - -GREEN APRICOT PASTE.--Take apricots before they are ripe, scald as the -last, and green them. Pass the pulp through a sieve, and reduce it; to -each pound of reduced pulp add one pound of loaf sugar clarified and -boiled to the blow. Finish as ripe apricot paste. - - -GOMME DES DATTES.--One pound of dates, two pounds of very white picked -gum arabic, sugar two ounces. Make as jujubes. - -GOMME DES JUJUBES--JUJUBE-GUM.--Jujubes one pound, very white and -picked gum-arabic two pounds; powdered sugar two ounces. Pound the -jujubes in a marble mortar with five pints of water; put the whole into -a pan, and boil until reduced to three; strain the decoction through -a cloth; beat up the white of an egg with a glass of water, and mix -part of it with the decoction as it boils; throw in a little at a time -of the remaining part, to check the ebullition. When it is all used, -take off the scum; put it again on the fire to evaporate the water, -adding at the same time the gum and sugar, powdered and passed through -a horse-hair sieve. Stir it with the spatula until dissolved. When -it is of the consistence of honey, place it in the bain-marie, and -neither stir nor touch it, that it may be clear. When it has acquired -body enough, so as not to stick to the back of the hand when applied -to it, pour it into molds previously oiled with good olive oil, as for -jujubes; place in the stove to finish drying; when dry, take it out and -cut in small pieces. - -Pate de jujube and white liquorice may be done in the same manner, -using only half the quantity of sugar. - - -LEMON PASTE.--Make as orange paste, using part of the juice and double -the weight of sugar; or it may be made by using only the pounded peel -with the same weight of sugar. - - -ORANGE PASTE.--Squeeze the juice from Seville or sweet oranges, and -boil the peels in three or four waters to take off part of their -bitterness. In the first put a little salt. When they are quite -tender remove the white pith or pulp, and pound them quite fine in a -mortar, with part of the juice, using sufficient to make them into a -paste, then pass it and the remaining portion of the juice through -a sieve into a preserving-pan; put it on the fire, and reduce it to -a marmalade, weigh it, and for each pound take three-quarters of a -pound of loaf sugar; clarify and boil to the blow; mix it with the -paste, evaporate over a gentle fire to a good consistence, and finish -as apple. The rinds of the oranges may be pared off before they are -squeezed, which, if boiled in one water, will be sufficient, as the -pith of the peel is extremely bitter and indigestible, and the flavor -or essential oil is contained only in the yellow porous part. - - -PASTES FORMED WITH GUM--PATE DE GUIMAUVE--MARSH MALLOW PASTE.--Gum -arabic three pounds, roots of fresh marsh-mallows eight ounces, one -dozen of rennet apples, loaf sugar three pounds. Peel, core, and cut -the apples in pieces. Cleanse the roots, and slice them lengthways -in an oblique direction; add this to seven pints of water; soft or -river water is the best when filtered; put it on the fire and boil for -a quarter of an hour, or until reduced to six pints; pound and sift -the gum through a hair sieve; strain the decoction into a pan with -the gum; put it on a moderate fire, or into a bain-marie, stirring it -until the gum is perfectly dissolved; then strain it through a coarse -towel or tamis cloth, the ends being twisted by two persons; add it -to the sugar, which has been previously clarified and boiled to the -feather; dry it well over the fire, keeping it constantly stirred from -the bottom. When it has acquired a thick consistence, take the whites -of eighteen eggs, and whip them to a strong froth; add them to the -paste, and dry until it does not stick to the hand when it is applied -to it; add a little essence of neroli, or a large glassful of double -orange-flower water, and evaporate again to the same consistence. Pour -it on a marble slab well dusted with starch powder, flatten it with the -hand; the next day cut it into strips, powder each strip, and put them -in boxes. Powder the bottom, that they may not stick. - - -PATE DE BLANCHE REGLISSE--WHITE LICORICE PASTE.--This is made the same -as marsh-mallow paste, using licorice-root instead of mallow. It may be -made without the eggs, and finished as jujubes. - - -PATE DE GOMME ARABIQUE--ARABIC PASTE.--Very white gum arabic two -pounds, sugar two pounds, orange-flower water four ounces, the whites -of twelve eggs. Pound and sift the gum, add it to the water, dissolve -and evaporate it over a slow fire, stirring it constantly until it is -reduced to the consistence of honey with the sugar in syrup. Whip the -whites to a strong snow; add it to the paste with the orange-flower -water, gradually; stir and finish as marsh-mallow paste, for which this -is mostly substituted, and much used for coughs. It should be very -white, light, and spongy. - - -PATE DE GOMME SENEGAL--SENEGAL PASTE.--Gum Senegal two pounds, sugar -one pound. Dissolve the gum in orange-flower water and common water; or -dissolve it in common water, and flavor with essence of neroli; add the -sugar, when clarified and boiled to the blow; evaporate, and finish as -pate de jujube. This is usually sold for jujube paste, or else picked -gum arabic made into a paste as Senegal, and colored with prepared -cochineal or saffron. - - -PATE DE REGLISSE NOIR--BLACK LICORICE PASTE.--The best refined licorice -one pound, gum arabic four pounds, loaf sugar two pounds, Florence -orris-root one ounce. Dissolve the gum and licorice in seven pints of -water, keeping it stirred over a slow fire; add the sugar in syrup with -the orris-root, evaporated to a paste, and finish as jujubes. - - -PEACH PASTE.--Choose some very fine and ripe peaches, take off the -skin, and cut them in small pieces into a preserving pan; put them on -the fire, and reduce to a thick consistence, stirring it continually. -For each pound of reduced pulp take half or three-quarters of a pound -of sugar; clarify and boil it to the blow; add it to the pulp; put -it again on the fire, and let it boil a few minutes. Finish as other -pastes. - - -PLUM PASTE.--Plums of any kind are preserved in the same manner, -whether green gages, magnum bonums, Orleans, damsons, etc. Take out -their stones, and boil the fruit in a little water, as for apricot -paste; pass them through a sieve, and for each pound of reduced pulp -take a pound of sugar; clarify and boil it to the blow; mix it with the -paste, and evaporate to the required consistence. - - -QUINCE PASTE.--Proceed as for apple paste. - - -RASPBERRY CAKES.--Take ripe raspberries, press the juice from half of -them, and put the pulp back with the others; reduce them on the fire. -To each pound of pulp add two pounds of loaf sugar in powder; put it -again on the fire, stirring it constantly until it is evaporated to a -very thick paste. Have a tin ring, with a handle by the side, about the -size of an old penny piece, and twice the thickness; wet the ring, and -place it on your small pewter or tin plates, fill it with the paste, -smoothing over the top with a knife; then remove the ring, and the cake -will remain. Lay them off in rows, and make three or four marks on the -top with the handle of a table-spoon; put them in the stove to dry, -turn them with a thin knife, and put them again in the stove to dry -perfectly. Place them in boxes, with paper between each layer. - -The residue from the making of raspberry vinegar may be employed for -this purpose, or they may be made by adding a pound of fine powdered -sugar to a pound of jam. Any of the fruit pastes may be formed into -cakes like these, or into drops, by forcing them out on paper with a -small pipe and bladder attached to it. - - -RASPBERRY PASTE.--As currant paste. - - -VIOLETS, GUM OF.--Violet flowers one pound, picked gum two pounds, -sugar four ounces in syrup. Pour three pints of water at the boiling -point on the flowers in an earthen jar; stop it perfectly close, and -keep it in a warm place for ten or twelve hours; strain the infusion -by expression into a flat pan or dish, place it on an inclination, -and let it rest for an hour, that the fæces may subside; pour off the -clear gently from the bottom or settling, and add to it six grains of -turnsole bruised, and six grains of carmine, as this clear infusion is -not sufficiently colored to give it the beautiful tint of the violet. -Mix in the powdered gum and sugar, stir it over a moderate fire until -dissolved, pass it through a sieve, and finish in the bain-marie as -jujubes. - -Any of these gums, when dry, may be crystallized. - - - - -ICE CREAM. - - -In making Ice Cream always use rich, sweet cream, sweetened with -powdered sugar, and flavor with the extract of lemon. - - -VANILLA, ETC., ETC.--In warm weather be particular that the cream is -not set anywhere near the fire, as there is danger of the least heat -turning it sour. It should be left in the refrigerator, or some cool -place, until time to prepare it for freezing. - -When cream cannot be had, an excellent substitute may be made as -follows: To a quart of new milk add two beaten eggs; set it on the fire -in a saucepan, but be careful not to stir it after it is hot, as that -would be apt to make it burn. While it is heating mix smoothly with a -teacup of new milk a table-spoonful of flour, and be ready to stir it -into the milk on the fire as soon as it comes to the boiling point. -Remove it immediately, and pour it into another vessel to cool. This -is known to cooks as boiled custard; and although some take more than -two eggs, that number, used as directed, will be found sufficient to -make a delicious substitute for cream, and for this purpose all the -more desirable because not taking so much of the egg; the color also -being that of a very rich cream. The custard thus prepared should now -be sweetened well, and treated just as in making with cream, with the -exception that this requires the addition of a small pinch of salt; -and when the whole is frozen very few can distinguish it from genuine -ice-cream; indeed, half that sold in confectionaries is prepared in -this manner. Some confectioners use arrow-root instead of flour for -thickening; but either flour or corn-starch is better for the purpose, -as they have no taste of their own. - - -FREEZING.--When the cream or custard is prepared it is put into the -freezer, which is a cylindrical tin vessel which is provided with a -rotary scraper or dasher, moving by a crank, with a handle through the -lid. The freezer is then firmly imbedded in a bucket of pounded ice, -mixed with coarse salt. This bucket should be provided with a hole or -spigot near the bottom, so as to drain off the superfluous water caused -by the melting ice. The lid of the freezer must be tight-fitting and -secure, so as to avoid all danger of the salt getting into it. As soon -as the freezer is firmly fixed and entirely surrounded with the salt -and the ice, commence turning the handle, and continue to turn until -it is well frozen, which is soon indicated by the increased difficulty -of moving the crank. As soon as it becomes stiff the lid may be raised -and the dasher removed, using a spoon to scrape off the cream that -adheres to it. If it is to be molded the tin form may now be filled. If -a pyramid is used, put a spoonful of the softest frozen cream into the -extreme point, being careful that it fills up well; then go on filling -it up, being careful to press into every part. Some force is required -to pack it tightly, in order to give firmness and body to the form when -removed from the mold. When entirely full, put the lid on the mold, -and plunge it into a bed of salted ice, there to remain until time for -serving. - -When about to serve, have a plate ready, a little larger than the base -of the pyramid, also a pan of hot water; roll the tin form, for an -instant only, then wipe quickly, and, holding it top downwards, remove -the lid, place the plate over it, and quickly turn it right side up, -setting the plate on the table; remove the tin mold carefully, and the -pyramid will remain standing on the plate. Another plan is to wipe the -outside of the mold, on taking it from the ice bed; then take off the -lid, and set the pyramid base downwards on the plate; wring cloths out -of scalding water, and wrap them around the tin mold for a few minutes, -until the cream is sufficiently melted to allow the tin to be lifted -off. - -All ices made with red fruit require the addition of a little cochineal -to heighten the color. - -The quantity of fruit required for fruit ices will depend in a great -measure on the quality of the fruit and the season in which it is -produced; a pint and a half will be found sufficient when it is good -in fine seasons; the quantity stated in each weight is the greatest -required. - - -APPLE-WATER ICE.--Pare and core some fine apples, cut them in pieces -into a preserving pan with sufficient water for them to float, boil -until they are reduced to a marmalade, then strain; to a pint of apple -water add half a pint of syrup, the juice of a lemon, and a little -water; when cold, freeze. - - -APRICOT--FRESH FRUIT.--Twenty-four fine ripe apricots, one quart of -cream, twelve ounces of sugar, the juice of two lemons, with a few of -the kernels blanched; mash the apricots, rub them through a sieve, mix, -and freeze. - - -APRICOT, FROM JAM.--Twelve ounces of jam, one quart of cream, the juice -of two lemons, eight ounces of sugar, a few kernels or bitter almonds -blanched and pounded fine; rub the whole through a sieve, and freeze. - - -CHOCOLATE ICE.--One quart of cream, six ounces of chocolate, and ten -ounces of sugar; dissolve the chocolate in a little water, or make the -sugar into a syrup, and dissolve it by putting it on the side of the -stove, or over the fire; add the cream and eggs, and make it into a -custard as before; when cold, freeze. - - -COFFEE ICE CREAM.--One quart of cream, five ounces of Mocha coffee, -and twelve ounces of sugar; roast the coffee in a coarse iron or other -stew-pan, keeping it constantly stirred until it is a good brown color; -throw it into the custard cream whilst it is quite hot, and cover it -closely; let it infuse for an hour or two, then strain and freeze. - -The cream may be made with an infusion of coffee, thus: take the -quantity of coffee, fresh roasted and ground to a fine powder; put this -into a common glass bottle or decanter, and pour on it sufficient cold -river water to moisten the powder and make an infusion: stop the bottle -close, and let it remain all night; the next day filter the infusion by -passing it through some fine lawn or blotting paper placed in a glass -funnel: by this process a very strong superior infusion is obtained, -which contains the whole of the aroma of the coffee. Dr. Ratier -observes, "I have tried this process with boiling and with cold water; -and I have assured myself, by comparison, that the powder drained by -the cold water, and treated then with boiling water, gave nothing but -a water slightly tinted with yellow, and devoid of odor and flavor. It -is, besides, proper to pass an equal quantity of water to the first, -over the grounds, in order that the second water may serve for new -powder." Use this for flavoring the custard, and freeze. - - -CURRANT ICE FROM FRESH FRUIT.--One pint and a half of ripe currants, -half a pint of raspberries, one quart of cream, the juice of two -lemons, and twelve ounces of sugar. Mix as raspberry. - - -CURRANT ICE.--PRESERVED FRUIT.--The same proportions as raspberry, -using either jam or jelly. - - -CUSTARD ICES.--These are similarly composed to the cream Ices, with -the addition of six eggs to each quart of cream. All kinds of nuts, -liquors, essences, infusions, or biscuits are principally mixed with it. - - -GINGER ICE.--Six ounces of preserved ginger, one quart of cream, half a -pint of the syrup from the ginger, sugar sufficient to sweeten it with, -and the juice of two lemons; pound the ginger in a mortar, add the -cream, etc., and freeze. - - -HARLEQUIN ICE.--This is formed by putting a small quantity of each kind -of ice into the same mold, taking care to have as great a variety of -colors placed so as to produce a contrast; cover the mold with salt and -ice as before directed, and let it remain half an hour, when it will be -fit to turn out. When the colors are tastily disposed of it produces a -good effect for the table, but is not much admired on account of the -jumble of flavors. - - -LEMON ICE CREAM.--Six large lemons, one quart of cream and twelve -ounces of sugar or half pint of syrup; grate off the peels of three of -the lemons into a basin, squeeze the juice to it, let it stand for two -or three hours, strain, add the cream and syrup, and freeze or mix as -Seville orange ice. - - -MARASCHINO CREAM ICE.--Make as noyau, flavoring it with Maraschino -de Zarah. All liquor ices are made the same way, using the different -liquors with which each is named, or they may be made in this way: Take -a quart of cream, put it into the ice-pot with six ounces of sugar, -which you place in the ice; work or whisk it well about the sides with -a whisk for five minutes; add a glassful of liquor, work this well -together, then whisk the whites of two eggs to a strong froth; add two -ounces of sugar to them, mix this well with the cream, and freeze to -the required consistence. This produces a very beautiful, soft, and -mellow cream. - - -NOYAU CREAM ICE.--Make a custard cream, and flavor it with noyau; -finish as almond ice. - - -ORANGE ICE CREAM.--Six oranges, three lemons, one quart of cream, and -twelve ounces of sugar or of syrup, to palate; rub off the yellow rind -of two or three of the oranges on part of the sugar, scrape it off with -a knife, squeeze out the juice of the oranges and lemons, and strain -it; mix it with the cream and the sugar, on which the rind was rubbed, -add the other part of the sugar, dissolve and freeze. - - -PEACH ICE.--The same proportions as apricot. - - -PINEAPPLE--FRESH FRUIT.--One pound of fresh pineapple, half a pint -of syrup in which a pine has been preserved, two or three slices of -pineapple cut in small dice, and the juice of three lemons; pound or -grate the apple, pass it through a sieve, mix and freeze. - - -PINEAPPLE--PRESERVED FRUIT.--Eight ounces of preserved pine, four -slices cut in small dice, one quart of cream, the juice of three -lemons, and sufficient syrup from the pine to sweeten it; pound the -preserved pine, mix lemons with the cream, etc., and freeze. - - -PUNCH A LA ROMAINE--ROMAN PUNCH ICE.--Make a quart of lemon ice, and -flavor it with a glass or two of each of rum, brandy, champagne, and -Maraschino; when it is frozen, to each quart take the whites of five -eggs and whip them to a very strong froth; boil half a pound of sugar -to the ball, and rub it with a spoon or spatula against the sides to -grain it: when it turns white, mix it quickly with the whites of eggs, -stir it lightly together, and add it to the ice; when cold, mix it well -together, and serve it in glasses. Less sugar must be used in the ice, -so as to allow for that which is used in making the meringue. - - -PUNCH-WATER ICE.--Make either a good lemon ice, or use some orange -juice with the lemons, in the proportion of one orange to two lemons: -either rub off the yellow rind of the lemons on sugar, or pare it very -thin, and soak it in spirit for a few hours; when the ice is beginning -to set, work in the whites of three eggs to each quart, beaten to a -strong froth, and mixed with sugar as for meringue, or add the whites -without whisking them; when it is nearly frozen, take out the pot -from the ice, and mix well with it a glass each of rum and brandy, or -sufficient to make it a good flavor; some like the taste of rum to -predominate, but in this case of course you will be guided by the wish -of your employer. In general the prevailing flavor distinguishes it -by name, as rum-punch or brandy-punch ice; after the spirit is well -mixed, replace the pot and finish freezing. Champagne, arrack, or tea -is added; it is then termed champagne-punch ice, arrack-punch ice, etc. - - -RASPBERRY OR FRESH FRUIT.--One quart of raspberries, one quart of -cream, three quarters of a pound or a pound of sugar, a few ripe -currants and gooseberries, or currants and ripe cherries may be added, -instead of all raspberries, which is much approved by some, and the -juice of two lemons; mash the fruit, and pass it through a sieve to -take out the skins and seeds; mix it with the other articles; add a -little prepared cochineal to heighten the color; put it in the pot and -freeze. - - -RASPBERRY FROM JAM.--One pound of jam, one quart of cream, about six -ounces of sugar or syrup, to palate, and the juice of two lemons. Mix -as before. - - -STRAWBERRY.--Same as raspberry. - - -VANILLA ICE.--One quart of cream, half an ounce of vanilla, twelve -ounces of sugar; cut the vanilla into small pieces, and pound it with -the sugar until it is quite fine, add it to the cream and eggs, make it -into a custard, strain, and when cold, freeze, or it may be flavored -with the essence of vanilla. (See Essences.) - - -WATER ICES.--These are the pulp or juice of fruits, mixed with syrup, -lemon juice, and a little water, so as to bring them to a good flavor -and consistence when frozen. - - - - -LOZENGES. - - -These are composed of loaf sugar in fine powder, and other substances, -either liquid or in powder, which are mixed together and made into a -paste with dissolved gum, rolled out into thin sheets, and formed with -tin cutters into little cakes, either oval, square, or round, and dried. - -One ounce of gum tragacanth, and one pint of water. Let it soak in -a warm place twenty-four hours; put it in a coarse towel or cloth, -and let two persons continue twisting it until the whole of the gum -is squeezed through the interstices of the cloth. One ounce of this -dissolved gum is sufficient for four or five pounds of sugar; one ounce -of dissolved gum arabic to twelve ounces of sugar. - -Either of these gums may be used separately, or in the proportion of -one ounce of gum dragon to three ounces of gum arabic mixed together. -These are generally used for medicated lozenges; but gum arabic alone -is considered to make the best peppermint. - -In mixing _these_, as well as all other medicated lozenges, the -different powders should be well mixed with the sugar, in order that -each lozenge may have its due portion. If this is not attended to, -the perfect distribution of the component parts cannot be depended -on, and one lozenge may contain double or treble the quantity of -medicated matter it ought to have, whilst others contain comparatively -none; therefore, those that have the greatest portion may often prove -injurious by acting contrary to what was intended. - - -BRILLIANTS.--Take either of the pastes for peppermint lozenges from -Nos. 1 to 4, and cut into small fancy devices, such as hearts, -diamonds, spades, triangles, squares, etc. - - -CATECHU LOZENGES.--Sugar four pounds, catechu twelve ounces. Make into -a paste with dissolved gum. - - -CATECHU A L'AMBERGRIS.--To the paste for catechu lozenges add sixteen -grains of musk. - - -CATECHU WITH ORANGE-FLOWERS.--As before, adding twelve drops of essence -of neroli. - - -CATECHU WITH VIOLETS.--As before, adding Florence orris root, in -powder, three drachms. These are all used to fasten the teeth, and -disguise an offensive breath. - - -CHING'S BROWN WORM LOZENGES.--Calomel washed in spirits of wine (termed -_white panacea of mercury_) seven ounces, resin of jalap three pounds -eight ounces, fine sugar nine pounds, dissolved gum sufficient quantity -to make a paste. Each lozenge should contain half a grain of mercury. - -Panacea one ounce, resin of jalap two ounces, sugar two pounds. -Dissolve a sufficient quantity of gum in rose-water to make a paste. -Make 2,520 lozenges, weighing eight grains each, and containing a -quarter of a grain of calomel and half a grain of jalap. - -These lozenges should be kept very dry after they are finished, as the -damp, acting on the sugar and mercury, generates an acid in them. - - -CHING'S YELLOW WORM LOZENGES.--Fine sugar twenty-eight pounds, calomel -washed in spirits of wine one pound, saffron four drachms, dissolved -gum tragacanth sufficient to make a paste. Make a decoction of the -saffron in one pint of water, strain, and mix with it. Each lozenge -should contain one grain of mercury. - - -CINNAMON LOZENGES.--Gum tragacanth, dissolved, two ounces, lawned sugar -eight pounds, cinnamon in powder one ounce, essential oil ten drops. - -Mix into a paste and color with bole ammoniac. A stomachic. - - -CLOVE LOZENGES.--Sugar eight pounds, cloves three ounces, gum -tragacanth two ounces. - -Each lozenge should contain two grains of cloves. A restorative and -stomachic. - - -GINGER LOZENGES.--Eight pounds of sugar and eight ounces of the best -ground ginger. Mix into a paste with dissolved gum. Essence may be -used instead of the powder, coloring it with saffron. A stimulant and -stomachic. - - -IPECACUANHA LOZENGES.--Sugar four pounds, ipecacuanha one ounce, -apothecaries' weight; dissolved gum sufficient to make a paste. -Make 960 lozenges, each containing half a grain of ipecacuanha. An -expectorant and stomachic, used in coughs. - - -LAVENDER LOZENGES.--Make as rose lozenges, using the oil of lavender -instead of rose. - - -LOZENGES FOR THE HEARTBURN.--Prepared chalk four ounces, crab's eyes, -prepared, two ounces, bole ammoniac one ounce, nutmeg one scruple, or -cinnamon half an ounce. Mix into a paste with dissolved gum arabic. - - -MAGNESIA LOZENGES.--Calcined magnesia eight ounces, sugar four ounces, -ginger in powder two scruples, dissolved gum arabic sufficient to form -a paste. - -Magnesia two ounces, sugar eight ounces, sufficient gum arabic to make -a paste, dissolved in orange flower water. - - -MARSHMALLOW LOZENGES.--Marshmallow roots in powder one pound, or slice -the root and make a strong decoction, in which you dissolve the gum, -fine sugar four pounds. Mix into a paste. If six drops of laudanum -be added, with two ounces of licorice, the pectoral quality of these -lozenges will be improved. Good for obstinate coughs. - - -NITRE LOZENGES.--Sugar four pounds, sal-nitre one pound, dissolved gum -tragacanth sufficient to make a paste. A diuretic internally; held in -the mouth, it removes incipient sore throats. - - -NUTMEG LOZENGES.--Sugar eight pounds, oil of nutmegs one ounce, -dissolved gum sufficient to mix into a paste. A stimulant and stomachic. - - -PEPPERMINT LOZENGES, NO. 1.--Take double refined loaf-sugar, pound and -sift it through a lawn sieve; make a bay with the sugar on a marble -slab, into which pour some dissolved gum, and mix it into a paste as -you would dough, flavoring the mass with oil of peppermint. One ounce -of this is sufficient for forty pounds of lozenges. Some persons prefer -mixing their gum and sugar together at first in a mortar; but as it is -indifferent which way is pursued, that may be followed which is most -convenient. Roll out the paste on a marble slab until it is about the -eighth of an inch in thickness, using starch-powder to dust it with, -to prevent its sticking to the slab and pin. Before cutting them out, -strew or dust over the surface with powder, mixed with lawned sugar, -and rub it over with the heel of your hand, which gives it a smooth -face. This operation is termed "facing up." Brush this off, and again -dust the surface with starch-powder, cut them out, and place in wooden -trays. Put them in the hot-closet to dry. All lozenges are finished in -the same manner. - - -PEPPERMINT LOZENGES, NO. 2.--These are made as No. 1, adding a little -starch-powder or prepared plaster, as for gum paste, to the paste, -instead of using all sugar. - - -PEPPERMINT LOZENGES, NOS. 3 AND 4.--Proceed in the same manner as for -No. 2, using for each more starch-powder in proportion. Use smaller -cutters, and let the paste be rolled thicker. - - -PEPPERMINT LOZENGES, NO. 5.--These are made from loaf sugar in coarse -powder, the finest having been taken out by sifting it through a lawn -sieve. Mix it into a paste with dissolved gum arabic and a little lemon -juice. Flavor with oil of peppermint. - - -PEPPERMINT LOZENGES, SUPERFINE TRANSPARENT.--The sugar for these must -be in coarser grains. Pass the sugar through a coarse hair-sieve. -Separate the finest by sifting it through a moderately fine hair-sieve. -Mix and flavor as the others. - -The coarser the grains of sugar, the more transparent the lozenges. -The finer particles of sugar being mixed with it destroy their -transparency. The solution of gum should be thicker in proportion as -the sugar is coarse. - - -REFINED LICORICE.--Four pounds of the best Spanish juice, and two -pounds of gum arabic. Dissolve the gum in warm water, as for Bath pipe. -Strain and dissolve the gum in the solution of licorice. Place it over -a gentle fire, in a broad pan, and let it boil gradually, stirring it -continually (or it will burn) until it is reduced to a paste. Roll into -pipes or cylinders of convenient lengths, and polish by putting them -in a box and rolling them together, or by rubbing them with the hand, -or a cloth. This is often adultered by using glue instead of gum, and -by dipping the pipes in a thin solution, which gives them a beautiful -gloss when dry. In establishments where this is manufactured on a large -scale, the licorice is dissolved in a large bain-marie, and stirred -with spatulas which are worked by a steam-engine. - - -RHUBARB LOZENGES.--Sugar four pounds, best Turkey rhubarb, in powder, -ten ounces. - - -ROSE LOZENGES--Make your paste as No. 1, using the essential oil or -otto of roses to flavor them; or the gum may be dissolved in rose -water, and a little essential oil may be added to give additional -flavor, if required. Color the paste with carmine or rose pink. - - -SAFFRON LOZENGES.--Saffron, dried and powdered, four ounces, sugar four -pounds, dissolved gum sufficient. An anodyne, pectoral, emmenagogue. - - -STEEL LOZENGES.--Pure iron filings or rust of iron one ounce, cinnamon, -in powder, four ounces, fine sugar seven pounds, dissolved gum, a -sufficient quantity to make a paste. A stomachic and tonic. - - -SULPHUR LOZENGES.--Four pounds of sugar, eight ounces of sublimed -sulphur, gum sufficient to make a paste. For asthma and the piles. - - -TOLU LOZENGES.--Sugar four pounds, balsam of tolu three drachms, or the -tincture of the balsam one fluid ounce, cream of tartar six ounces, or -tartaric acid one drachm, dissolved gum sufficient to make a paste. -These may also be flavored by adding a quarter of an ounce of vanilla -and sixty drops of the essence of amber. The articles must be reduced -to a fine powder with the sugar. A pectoral and balsamic. - - -VANILLA LOZENGES.--Sugar four pounds, vanilla in powder six ounces, or -sufficient to give a strong flavor. Make into a paste with dissolved -gum. - - -YELLOW PECTORAL LOZENGES.--Sugar one pound, Florence orris-root powder -twelve drachms, licorice-root six drachms, almonds one ounce, saffron -in powder four scruples, dissolved gum sufficient to make a paste. Make -a decoction of the licorice to moisten the gum with. - - -BATH PIPE.--Eight pounds of sugar, twelve ounces of licorice. Warm -the licorice, and cut it in thin slices, dissolve it in one quart of -boiling water, stir it well to assist the solution; let it settle, when -dissolved, to allow any impurities or bits of copper which are often -found in it to fall down; pour it off free from the sediment; dissolve -the gum in the clear part, and mix it into a paste as for lozenges. -Roll out a piece with your hand in a round form; finish rolling it with -a long flat piece of wood, until it is about the size of the largest -end of the stem of a tobacco-pipe. Dry them in the stove as lozenges. -These may be also flavored with anise-seed by adding a few drops of the -oil, or with catechu or violets by adding the powders of orris-root or -catechu. - - -PEPPERMINT OR OTHER PIPES.--Any of the pastes for lozenges may be -formed into pipes by rolling it out as directed for Bath pipes. They -are occasionally striped with blue, green, and yellow, by making strips -with liquid color on the paste and twisting before you roll it out with -the board. - - - - -MERINGUES AND ICING. - - -DRY MERINGUES IN THE FORM OF EGGS.--Ten whites of eggs, twelve ounces -of sugar. - -Obtain the newest laid eggs, and separate the white from the yolk -very carefully; put the whites into a pan, which must be quite free -from grease; whisk them to a very strong froth, so as it will support -an egg, or even a greater weight; have the sugar pounded and sifted -through a lawn sieve, and mix it as lightly as possible; spread some -pieces of board about an inch thick, then with a table or dessert spoon -drop them on the paper about two inches asunder, dust them with fine -powdered loaf sugar, blow off all that does not adhere, and put them -into a cool oven to bake until they are a nice light brown; if the -oven should be too warm, when the surface gets dry or hardened cover -them with paper; as soon as they are done take them off with a knife; -press the inside or soft part down with the top or the back of a spoon, -place them on sieves, and put them into the stove to dry; when they are -required to be served, fill them with any kind of preserved fruit or -cream, if it is rather acid the better, and put two together. - -The quality of the meringues will depend on the eggs being well whipped -to a very strong froth, and also on the quantity of sugar, for if there -is not enough they will eat tough. - - -ICING FOR WEDDING OR TWELFTH CAKES, ETC.--Pound and sift some -treble-refined sugar through a lawn sieve, and put it into an earthen -pan, which must be quite free from grease; to each pound of sifted -sugar add the whites of three eggs, or sufficient to make it into a -paste of a moderate consistence, then with a wooden spoon or spatula -beat it well, using a little lemon-juice occasionally, and more white -of egg if you find that it will bear it without making it too thin, -until you have a nice light icing, which will hang to the sides of the -pan and spoon; or, if it is dropped from the spoon, it should remain on -the top without speedily losing the form it assumed. A pan of icing, -when well beat and finished, should contain as much again in bulk as it -was at the commencement; use sufficient lemon-juice to give the icing -a slight acid, or it will scale off the cake in large pieces when it -is cut. Many prefer the pyroligneous acid to the lemon-juice, but the -flavor is not so delicate, and it always retains a smell of the acid; -neither did I ever find, as some assert, that it improves the quality -and appearance of the icing; the only advantage derived from it is that -of economy. - - -ITALIAN MERINGUES.--One pound of sugar, the whites of six eggs. Clarify -the sugar and boil it to the blow; in the meantime whip up the whites -as for the last, take the sugar from the fire and rub it a little -against the sides of the pan to grain it; as soon as it begins to turn -white mix in the whipped eggs, stirring the sugar well from the pan -with the whisk or spatula; lay them off, and bake as dry meringues: -these may be colored by adding the liquid color to the syrup so as to -give the desired tint; and either of them may be flavored by rubbing off -the peel of oranges, lemons, or cedrats on sugar, and scraping it off -as it imbibes the oil; or it may be flavored with vanilla, by cutting -it in small pieces and pounding it with some sugar, or with any liquor -by adding a spoonful or two when you mix the eggs or sugar. They may -also be varied in form, and baked on tin or iron plates instead of -wood, that the bottoms may be quite firm. The tops may be covered -with almonds or pistachios, blanched and cut small or in fillets, or -with currants, or colored sugars; the whole depending on the taste and -ingenuity of the artist. - - -KISSES.--Twelve ounces of sugar powdered very fine and passed through -a silk sieve, the whites of six eggs beaten to a strong froth; mix and -lay out on paper, as for dry meringues; when baked, place two together. -The size should be about that of pigeons' eggs. - - -MUSHROOMS.--To make these, take either of the pastes for meringues or -light icing, as for cakes; put some into a bag in the shape of a cone, -with a tin pipe at the end, the same as used for Savoy biscuits; lay -them off in drops the size you wish them to be, on iron plates rubbed -quite clean and dry; bake them as you would meringues, make also a -smaller drop to form the stalk; when they are baked, take them off the -tin and scoop out a little with your finger from the bottom near the -edge, to form the hollow rough surface underneath; then dry them in the -stove; scrape some chocolate and dissolve it in a little warm water, -and rub a little over the rough part underneath; then place the stalk -in the center, fixing it with a little icing, and let the flat part -which was on the tin be placed outermost, to represent where it was cut. - - -PIPING CAKES, BONBONS, ETC.--This is a method of ornamenting wedding, -twelfth-cakes, and other articles with icing, by means of small pipes -or tubes; these are most generally made with writing-paper folded in -the form of a cone, in the same manner as a grocer makes up his papers -for small lots of sugar, tea, etc. The tube is filled with icing, made -as for cakes, the base of the cone, or the place where it was filled, -is turned down to prevent the sides opening, and the escape of the -icing; the point is then cut off with a sharp knife or scissors, so as -to make a hole sufficiently large to form the icing, when squeezed or -pressed out, in a thread of the required size, and which will either -be fine or coarse, according to the length of the point which is cut -off. If the hole at the point of the cone is not perfectly straight -when the icing is pressed out, it will form a spiral thread, which is -very inconvenient to work with. Stars, borders, flowers, and different -devices are formed on cakes after they are iced, the execution of which -depends on the ability and ingenuity of the artist. Baskets, Chinese -and other temples, etc., are formed on molds by these means, first -giving them a coating of white wax, which is brushed over them after it -is melted, and when cold, the icing is formed on it like trellis-work; -when finished, the mold is warmed, and the icing easily comes off. - -Some of the pipes which are used cannot be formed with paper, as the -tape and star-pipes, which are made of tin, having a bag fastened to -them in a similar manner to that generally used for dropping out Savoy -biscuits, macaroons, etc., only much smaller, the point of the tin tube -of the one being fluted to form a star, and in the other it is flat, -so that when the icing is forced or squeezed through, it comes out -in a broad thin sheet, like a piece of tape. I employ a set of pipes -made of tin, with small bags fastened to them; these are of different -dimensions; the orifice of the round ones commences at the size of a -common pin, and the tape-pipes from a quarter to half an inch in width. -I find these much better than paper ones, as the trouble and time which -is lost in constantly making new ones is amply repaid by the others, as -they are not very expensive and are always ready for use. These pipes -should be in the hands of the confectioner what the pencil or brush -is to the painter--capable of performing wonders with men of genius. -Some of the bonbons which may be seen in the shops are proofs of what I -assert; and many things are so cleverly done, that many persons would -believe that they were either formed in a mold or modeled. I have not -space to enlarge further on this subject, but much more might be given -in explanation; therefore the artist must be guided by his own genius -and fancy. - - - - -PASTILE DROPS. - - -Choose the best treble-refined sugar with a good grain, pound it, and -pass it through a coarse hair sieve; sift again in a lawn-sieve to take -out the finest part, as the sugar, when it is too fine, makes the drops -heavy and compact, and destroys their brilliancy and shining appearance. - -Put some of the coarse grains of sugar into a small drop-pan (these -are made with a lip on the right side, so that when it is held in the -left hand the drops can be detached with the right), moisten it with -any aromatic spirit you intend to use, and a sufficient quantity of -water to make it of a consistence just to drop off the spoon or spatula -without sticking to it. Color with prepared cochineal, or any other -color, ground fine and moistened with a little water. Let the tint -which you give be as light and delicate as possible. Place the pan on -the stove fire, on a ring of the same size. Stir it occasionally until -it makes a noise, when it is near boiling, _but do not let it boil_; -then take it from the fire and stir it well with the spatula until it -is of the consistence that, when dropped, it will not spread too much, -but retain a round form on the surface. If it should be too thin, add a -little coarse sugar, which should be reserved for the purpose, and make -it of the thickness required. - -Have some very smooth and even plates, made either of tin or copper, -let them be quite clean, and drop them on these, separating the sugar -from the lip of the pan with a piece of straight wire, as regularly as -possible. About two hours afterwards they may be taken off with a thin -knife. If you have not the convenience of tin or copper plates, they -may be dropped on smooth cartridge paper. Wet the back of the paper -when you want to take them off. Cover the bottom of a sieve with paper, -lay them on it, and put them in the stove for a few hours. If they -remain too long, it will destroy their fragrancy. - - -CATECHU DROPS.--One pound of sugar, three ounces of catechu. Make -as violet. These may also have the addition of a little musk or -ambergris--about fifteen grains. - - -CHOCOLATE DROPS.--One pound of sugar, one ounce of chocolate. Scrape -the chocolate to a powder, and mix it with the sugar in coarse grains, -moisten it with clean water, and proceed according to the instructions -already given, but do not mix more than can be dropped out whilst warm -at one time. If any remains in the pot, it will grease the next which -you mix, and will not attain the consistence required. - - -CINNAMON DROPS.--One ounce of cinnamon, one pound of sugar. Pulverize -the cinnamon, and sift it through a lawn sieve. Mix it with the sugar, -and add two or three drops of the essential oil. If the flavor is not -strong enough, moisten it with the water and proceed as before. The -flavor may be given with the essential oil only, coloring them with -bole ammoniac. - - -CLOVE DROPS.--Make same as cinnamon drops. - - -COFFEE DROPS.--One ounce of coffee, one pound of sugar. Make a strong -and clear infusion of coffee, as directed for coffee ice, and use it to -moisten the sugar. Make the drops same as chocolate. - - -GINGER DROPS.--Mix a sufficient quantity of the best powdered ginger to -give it the desired taste, or flavor it with the essence of ginger, and -color it with saffron. Moisten with water, and make as others. - - -LEMON DROPS.--Rub off the yellow rind of some lemons on a piece of -rough sugar, scrape it off, and mix it with the coarse sugar. Use -sufficient to give a good flavor, and color with saffron a light -yellow; moisten with water, as others. - - -ORANGE-FLOWER DROPS.--Use orange-flower water to moisten the sugar, or -flavor it with the essence of neroli and moisten with water. - -ORGEAT DROPS.--Make milk of almonds, as directed under the head of -Orgeat Syrup, using a little orange-flower water; moisten the sugar -with it. - - -PEPPERMINT DROPS.--Moisten the sugar with peppermint water, or flavor -it with the essence of peppermint, and moisten it with water. - - -RASPBERRY DROPS.--Press out the juice of some ripe raspberries through -a piece of flannel or cloth, and moisten the sugar with it. All fruit -drops are made in the same way, that is, with the expressed juice, -except pineapple. When you first rub off the rind of the fruit on -sugar, pound the pulp of the fruit, and pass through a hair sieve. -Scrape off the sugar on which the rind was rubbed, and mix it with -a sufficient quantity of the pulp to give the desired flavor to the -coarse grains, and moisten it with water. The whole of these grease the -sugar, and require the same precautions as chocolate drops. - - -ROSE DROPS.--Moisten the sugar with rose water, and color it with -cochineal. - - -VANILLA DROPS.--Make as cinnamon, using a little sugar to pound the -vanilla. Use sufficient to give a good flavor; or it may be moistened -with the essence of vanilla; but this greases it as chocolate. - - -VIOLET DROPS.--One pound of sugar, one ounce of orris-powder. Moisten -with water, and color violet. - - - - -SYRUPS. - - -These are either the juices of fruits, or a decoction or infusion -of the leaves, flowers or roots of vegetables, impregnated with a -sufficient quantity of sugar for their preservation, and retaining them -in a liquid state. - -A great portion of this class comes more under the notice of the -apothecary than the confectioner; but it may now be considered, with -lozenges, as a branch of pharmacy in the hands of the latter, the most -agreeable of which are now manufactured by him to supply the place -of fresh fruits, etc., when out of season, for the making of cooling -drinks, ices, etc., for balls and routs. - - -GENERAL RULES AND OBSERVATIONS.--Two things are essentially necessary -to be observed, which are:--the proper methods of making decoctions and -infusions. These require some knowledge of the nature and properties of -vegetable matter. - -The virtues of most plants are extracted by infusion, and this is -generally the case with aromatic plants, and those whose properties -depend on an essential oil; for, in boiling the whole of the aroma of -the plant is dispersed, and the syrup loses that delicate flavor for -which it is prized. - -Aromatic herbs, and the leaves of plants in general, yield their -virtues most perfectly when moderately dried. Cold water extracts from -these in a few hours the lighter, more fragrant and agreeable parts, -and then begins to take up the more ungrateful and grosser. By pouring -the same liquor on fresh parcels of the herb, it becomes stronger, -richer, thicker, and balsamic. - -Those only should be decocted whose principles consist of mucilage, -gum, or resin, and require boiling to extract them. - -The compact resinous woods, roots and barks yield their virtues most -freely while fresh. Dry, they yield little to cold or moderately warm -water, and require it to be boiling. By this process the grosser, more -fixed saline and mucilaginous parts are dissolved, the resinous melted -out, and the volatile dissipated. - - -INFUSIONS.--These are watery solutions of vegetable matter obtained -by maceration, either in hot or cold water, with the assistance of -ebullition. In selecting and conducting the operation, the following -general rules should be observed: - -"1st. Infusion should always be preferred before decoction, where -the virtues of the vegetable substance reside in volatile oil, or in -principles which are easily soluble, whereas, if they depend upon -resino-mucilaginous particles, decoction is an indispensable operation. - -"2d. The temperature employed must be varied according to the -circumstances of each case, and infusion made with cold is in general -more grateful but less active than one made with heat. - -"3d. The duration of the process must likewise be regulated by the -nature of the substances; for the infusion will differ according to the -time in which the water has been digested on the materials; thus the -aroma of the plant is first taken up, then in succession the coloring, -astringent, and gummy parts. - - -DECOCTIONS.--"These are solutions of the active principles of -vegetables, obtained by boiling them in water. - -"1st. Those principles only should be decocted whose virtues reside in -principles which are soluble in water. - -"2d. If the active principle be volatile, decoction must be an -injurious process; and if it consists of extractive matter, long -boiling, by favoring its oxidizement, will render it insipid, -insoluble, and inert. - -"3d. The substances to be decocted should be previously bruised or -sliced, so as to expose an extended surface to the action of the water. - -"4th. The substances should be completely covered with water, and the -vessel slightly closed, in order to prevent as much as possible the -access of air; the boiling should be continued without interruption, -and gently. - -"5th. In compound decoctions, it is sometimes convenient not to put in -all the ingredients from the beginning, but in succession, according -to their hardness, and the difficulty with which their virtues are -extracted; and if any aromatic, or other substances containing volatile -principles, or oxidizable matter, enter into the composition, the -boiling decoction should be simply poured upon them, and covered up -until cold. - -"6th. The relative proportions of different vegetable substances to the -water must be regulated by their nature. The following general rule may -be admitted: Of roots, barks, or dried woods, from two drachms to six -to every pint of water; of herbs or flowers, half that quantity will -suffice. - -"7th. The decoction ought to be filtered through linen while hot, as -important portions of the dissolved matter are frequently deposited -on cooling; care must also be taken that the filter is not too fine, -for it frequently happens that the virtues of a decoction depend upon -the presence of particles in a minutely divided state."--_Paris's -Pharmacologia._ - -All acid syrups ought to have their full quantity of sugar, so as to -bring them to a consistence without boiling, because the very action of -much heat destroys their acidity, and makes them liable to candy, and -this more particularly holds good where the infusion or juice, etc., -has any fragrancy in flavor, because the volatile oil is dissipated by -boiling. The same observation is also applicable to those infusions -of flowers which give out their color, and which is necessary to be -retained, such as violets, pinks, etc., as boiling injures them. - -Those syrups which are made from decoctions, and do not take a -sufficient quantity of sugar to bring them to a due consistence without -boiling, require to be clarified so as to render them transparent; but -this is often an injury, as the whites of eggs take off some of their -chief properties with the scum; therefore, the decoction should first -be rendered clear by settling or filtering, and the sugar should be -clarified and boiled to the height of the feather or ball before the -decoction is added, when it may be reduced to the proper degree. - -The best and most general method of making syrups is to add a -sufficient quantity of the finest loaf sugar, in powder, with the juice -or infusion, etc., stirring it well until a small portion settles -at the bottom, then place the pan in a larger one containing water; -this is termed the bain-marie; put it on the fire, and the heat of -the water as it boils will dissolve the sugar; when this has been -thoroughly effected, take it off and let it cool; if more sugar is -added than the quantity above named, it will separate in crystals, and -not leave sufficient remaining in the syrup for its preservation. (See -observations on Sugar-boiling.) When cold, put it into small bottles, -fill them, cork closely, and keep in a dry cool place. Be particularly -careful that no tinned articles are used in the making of syrups from -the juice of red fruits, as it will act on the tin and change the color -to a dead blue. - - -SYRUP OF ALMONDS--SIROP DE ORGEAT.--One pound of sweet almonds, four -ounces of bitter ones, one pint and a half of water, sugar three -pounds, orange-flower water two ounces. - -Blanch the almonds, and as they are blanched throw them into cold -water; when they are finished, take them out and pound them in a marble -mortar, sprinkling them with a little orange-flower water, to prevent -their oiling, or use water with the juice of a lemon; add sufficient in -the pounding to reduce them to a paste, and when quite fine add half a -pint more water; mix, and strain through a tamis cloth twisted tight -by two persons; receive the milk which comes from the almonds into a -basin; what is left in the cloth must be pounded again with some of -the water, and strained. Continue this until the whole of the milk is -obtained, and the water is consumed; then clarify, and boil the sugar -to the crack; add the milk of almonds, and reduce it to the pearl; then -strain it again, add the orange-flower water, and stir it well until -nearly cold; when cold, bottle; shake the bottles well for several -succeeding days, if you see it at all inclined to separate, which will -prevent it. - - -BRANDY AND WINE SYRUPS may be made in the same manner as Syrup of Rum -Punch. - - -COFFEE, SYRUP OF.--Fresh roasted Mocha coffee two pounds, water one -quart, sugar three pounds eight ounces. Grind the coffee in a mill, and -make a cold infusion with the water in a close vessel; let it stand for -a day, then filter it through blotting paper, add the sugar, and finish -in the bain-marie. - - -COLTSFOOT, SYRUP OF.--Fresh Coltsfoot flowers, one pound eight ounces; -water, one quart; sugar, three pounds. Pick the flowers about February, -and make an infusion of them with hot water; strain, and finish as -wormwood syrup. Two or three handfuls of the leaves may be pounded and -infused instead of the flowers. - - -CURRANT SYRUP.--One pint of juice, two pounds of sugar. Mix together -three pounds of currants, half white and half red, one pound of -raspberries and one pound of cherries, without the stones; mash the -fruit, and let it stand in a warm place for three or four days, -keeping it covered with a coarse cloth, or a piece of paper with holes -pricked in it, to keep out any dust or dirt. Filter the juice, add the -sugar in powder, finish in the bain-marie, and skim it. When cold, put -it into bottles, fill them, and cork well. - - -GINGER, SYRUP OF.--Ginger, two ounces; water, one pint; sugar, two -pounds. - -Slice the root if fresh, or bruise it if dried; pour the water on it -boiling, and let it macerate in a warm place for a day; then strain, -and boil to the pearl. - - -ANOTHER.--A better flavored and a richer ginger syrup is made in the -following manner: Take any quantity of scraped white Jamaica ginger -and infuse for several days in good spirits of wine; decant the clear -liquor when sufficiently saturated with the ginger, and add to the hot -sugar, previously boiled to the ball or feather, a sufficient quantity -of the liquor to impart to the syrup the agreeable aroma of the ginger -root. - -The spirit will be rapidly driven off when it is poured into the -boiling syrup, and a bland and beautiful syrup will be the result; let -it cool, and bottle immediately. - - -GOOSEBERRY SYRUP.--One pint of juice, one pound twelve ounces of sugar. -To twelve pounds of ripe gooseberries add two pounds of cherries -without stones, squeeze out the juice, and finish as others. - - -LEMON SYRUP.--One pint and a quarter of juice, two pounds of sugar. Let -the juice stand in a cool place to settle. When a thin skin is formed -on the top, pour it off and filter, add the sugar, and finish in the -bain-marie. If the flavor of the peel is preferred with it, grate off -the yellow rind of the lemons and mix it with the juice to infuse, or -rub it off on part of the sugar and add it with the remainder when you -finish it. - - -LICORICE, SYRUP OF.--Licorice-root two ounces, white maidenhair one -ounce, hyssop half an ounce, boiling water three pints; slice the root -and cut the herbs small, infuse in the water for twenty-four hours, -strain and add sufficient sugar, or part sugar and honey, to make a -syrup; boil to the large pearl. An excellent pectoral. - - -MARSHMALLOWS, SYRUP OF--SIROP DE GUIMAUVE.--Fresh mallow roots eight -ounces, water one quart, sugar three pounds. Cleanse the roots, and -slice them; make a decoction (see Decoctions), boiling it a quarter -of an hour, so as to obtain the mucilage of the root; strain, and -finish as wormwood. One ounce of licorice-root and one ounce of white -maidenhair, with a few stoned raisins, may be added. - - -MORELLO CHERRY SYRUP.--Take the stones out of the cherries, mash them, -and press out the juice in an earthen pan; let it stand in a cool place -for two days, then filter; add two pounds of sugar to one pint of -juice, finish in the bain-marie, or stir it well on the fire, and give -it one or two boils. - - -MULBERRY SYRUP.--One pint of juice, one pound twelve ounces of sugar. -Press out the juice and finish as cherry syrup. - - -ORANGE-FLOWER SYRUP.--Picked orange-flowers one pound, sugar three -pounds. Take one half of the sugar and make a syrup, which boil to the -large pearl, put the flowers in a basin or jar, and pour the syrup -on them boiling hot, cover the jar or basin quite close and let them -infuse in it for five or six hours, then drain off the syrup, boil the -remaining portion of sugar, and pour over them as before; when cold, -strain and bottle. - - -ORANGE SYRUP.--Same as lemon syrup. - - -PINEAPPLE SYRUP.--Take one and a half pints of syrup boiled to the -ball; add to this, one pint of the juice of the best Havana pineapples, -let it then come to a boil, remove the scum, and bottle when cool. - - -PINKS, SYRUPS OF.--Clove pinks one pound eight ounces, water two pints -and a half, sugar three pounds. Let the flowers be fresh-gathered, cut -off the white points of the petals and weigh them. Finish as syrup of -violets. This syrup may be made with a cold infusion of the flowers, -first pounding them with a little water in a marble mortar. Finish as -before. If the flowers of the clove pink cannot be obtained, use other -pinks, adding a few cloves to infuse with them, so as to give the -flavor. - - -RASPBERRY SYRUP.--One pint of juice, two pounds of sugar. Choose the -fruit either red or white, mash it in a pan, and put it in a warm -place for two or three days, or until the fermentation has commenced. -All mucilaginous fruits require this, or else it would jelly after it -is bottled. Filter the juice through a flannel bag, add the sugar in -powder, place in the bain-marie, and stir it until dissolved; take it -off, let it get cold, take off the scum, and bottle it. - - -RASPBERRY VINEGAR SYRUP.--One pint of juice, two pints of apple -vinegar, four pounds and a half of sugar. Prepare the juice as before, -adding the vinegar with it, using white raspberries; strain the juice, -and boil to the pearl. - -Three pounds of raspberries, two pints of vinegar, three pounds of -sugar. Put the raspberries into the vinegar without mashing them, cover -the pan close, and let it remain in a cellar for seven or eight days: -then filter the infusion, add the sugar in powder, and finish in the -bain-marie. This is superior to the first, as the beautiful aroma of -the fruit is lost in the boiling, as may be well known by its scenting -the place where it is done, or even the whole house; the fruit may also -be afterwards used with more, for raspberry cakes. - - -ROSES, SYRUP OF.--The dried leaves of Provence roses eight ounces, -double rose leaves six ounces, water one quart, sugar four pounds. -Pour the water on the leaves when nearly boiling into a glazed earthen -vessel, cover it quite close, and let it remain in a warm place for a -day; then strain and finish as violets. The leaves of the damask rose -are purgative. - - -RUM PUNCH, SYRUP OF.--Jamaica rum one quart, the juice of twelve or -fourteen lemons, sugar four pounds. Rub off the yellow rind of half of -the lemons on a piece of the sugar, and scrape it off with a knife into -a basin as it imbibes the oil; clarify and boil the remaining portion -to the crack; strain the juice into the rum and add to it the sugar -with that on which the peels were rubbed; mix together, and give it -one boil. The yellow rind of the peels may be cut off very thin, and -infused in the spirit for some days before the syrup is made. - - -SARSAPARILLA, SYRUP OF.--Half a pound of bruised sarsaparilla root, two -ounces of ground orange peel, one ounce liquorice root, sassafras bark -bruised two ounces, one gallon of water; boil to half a gallon; strain; -to each pint of liquor add one pound of sugar; put on the fire till it -boils, and take off the scum which may arise. - - -SIROP DE CAPILLAIRE--SYRUP OF MAIDENHAIR.--There are several sorts -of Maidenhair, but the best is that of Canada, which has a pleasant -smell joined to its pectoral qualities. The true Maidenhair--_Capillus -Veneris_--is a native of Italy and of the southern parts of -France. It has an agreeable but very weak smell. Common or English -Maidenhair--_Trichomanes_--is usually substituted for the true, and -occasionally for the Canadian. Its leaves consist of small round -divisions, growing as it were in pairs. It grows on rocks, old -walls, and shady banks, and should be gathered in September. Black -Maidenhair--_Adianthum Nigrum_--has smooth and shining leaves, the -middle rib being black, and the seeds are all spread on the back of -the leaf. It grows on shady banks, and on the roots of trees. White -Maidenhair--Wall Rue--Tent Wort--_Ruta Murana Salvia Vitæ_. The -leaves of this are shaped something like rue, and covered all over -the back with a small seed-like dust. Golden Maidenhair--_Muscus -Capillaris_--grows in moist places, and the pedicle arises from the top -of the stalk. I have given these particulars, because I find they are -often substituted one for the other by persons who are not aware that -there is any difference. Although all of them have nearly the same -qualities, only two have a volatile oil, but they are all mucilaginous. - -Canada capillaire two ounces, sugar two pounds. Chop the capillaire -into small bits, and make as orange-flower syrup. By this method the -oil is not allowed to escape, which, being exceedingly odoriferous and -volatile, is soon dissipated if boiled; or make a cold infusion (See -Infusions) of the plant by putting one quart of water to four ounces -of capillaire, add four pounds of sugar, and finish in the bain-marie, -adding one ounce of orange-flower water. [This is a fashionable and -delicate syrup, but is rarely obtained genuine.] - -Simple syrup, flavored with orange-flower water, is usually substituted -for it. - - -SIROP DE PISTACHE is made in the same manner as Syrup of Almonds, -coloring it green with a little spinach. - - -STRAWBERRY SYRUP.--Make as pineapple, taking care to strain carefully -at least twice, through a fine flannel bag, so as to remove entirely -all sediment and the small seed of the fruit. - - -VIOLETS, SYRUP OF.--One pound of violet flowers, one quart of water, -four pounds of sugar. Put the flowers cleared from their stalks and -calyx, into a glazed earthen pan; pour on the water boiling hot, and -stop the pan quite close; let it remain in a warm place for a day, then -strain off the infusion through a thin cloth; add the sugar, and place -in a bain-marie; stir it well and heat it until you can scarcely bear -your finger in it; then take it off, and when cold, bottle. A laxative. -This syrup is often adulterated by being made with the flowers of -heartsease, or columbine scented with orris-root, and colored. - - -WORMWOOD, SYRUP OF.--There are three sorts of wormwood most generally -known--the common, sea, and Roman. The first may be distinguished by -its broad leaves, which are divided into roundish segments of a dull -green color above, and whitish underneath; its taste is an intense and -disagreeable bitter. The sea wormwood has smaller leaves, and hoary -both above and underneath; it grows in salt marshes, and about the -sea-coasts; the smell and taste are not so strong and disagreeable as -the common. - -The Roman differs from the others by the plant being smaller in all -its parts; the leaves are divided into fine filaments and hoary all -over, the stalk being either entirely, or in part of a purple color. -Its smell is pleasant, and the bitterness not disagreeable; it is -cultivated in gardens. The sea wormwood is generally substituted for it. - -The tops of Roman wormwood, two ounces; water, one pint; sugar, two -pounds. Make an infusion of the leaves in warm water; strain; add the -sugar to the infusion, and boil to the pearl. If the common wormwood -only can be obtained, put the tops into three times the above quantity -of water, and boil it over a strong fire until reduced to a pint. This -will deprive it of part of its bitterness and disagreeable smell. - - - - -THE STOVE OR HOT CLOSET. - - -This is a useful and indispensable appendage in confectionary; it -is generally constructed like a cupboard in the recess of a wall. -The walls or sides should be composed of bricks, or wood lined with -tin or sheet iron, to retain the heat, with pieces of wood nailed or -fastened in the sides, about four inches asunder, to form a groove -for trays or boards to rest on, which is necessary for the drying of -lozenges, comfits, bonbons, &c.; there should also be a few strong -shifting shelves made either of small bars of round iron or wood, like -a grating, on which candy pots or sieves may be placed; the grooves for -these should be so constructed as to be capable of inclination so as to -drain off the syrup from the candy pots without taking them from the -shelves; the door should be made to shut close, with a small door at -the top to let out any excess of heat. I have before remarked that it -may be heated by means of the modern stoves. At places where the oven -is heated with wood, furze, etc., a common iron pot or crock with three -legs is filled with the live embers, or it may be filled with burning -charcoal and covered with wood ashes, which is replenished night and -morning, which gives the heat required. - - - - -SUGAR SPINNING. - - -To attain proficiency in this part, it requires much practice, and also -a good taste for design, and to be expert in the boiling of sugar, -taking particular care to avoid its graining. Baskets, temples, vases, -fountains, etc., are made by these means. It may almost be termed the -climax of the art. The molds for this purpose may be made either of -copper or tin, so as to deliver well. Let them be slightly rubbed all -over, on the part you intend to spin the sugar, with butter or oil. - -Boil clarified syrup to the degree of caramel, taking care to keep the -sides of the pan free from sugar. The moment it is at the crack, add a -little acid to grease it (see Sugar Boiling). When it has attained the -required degree, dip the bottom of the pan in cold water, take it out, -and let it cool a little; then take a common table-spoon, dip it in the -sugar, holding the mold in your left hand, and from the spoon run the -sugar over the mold, either inside or out, with the threads which flow -from it, which may be either fine or coarse, according to the state of -the sugar; if they are required very coarse, pass the hand over them -two or three times; for when it is hot it flows in finer strings than -it will when cooler; form it on the mold into a sort of trellis-work; -loosen it from the mold carefully, and let it remain until quite cold -before it is taken off, that it may retain its shape. When the sugar -gets too cold to flow from the spoon, place it by the side of the stove -or fire to melt. Young beginners had better draw their designs for -handles of baskets, etc., on a stone with a pencil before it is oiled, -and then spin the sugar over them. - - -ALMOND BASKETS.--Blanch some fine Jordan almonds, and cut them into -thin slices, and color them in a small copper pan, over the fire, with -prepared liquid color (see Colors). Put them into the pan, and pour in -color sufficient to give the desired tint; rub them about in the pan -with your hand until they are quite dry; form them as for a Chantilly -basket, or else form them on an oiled marble slab, and spin sugar over -them on each side. Afterwards arrange them in a mold, or build them to -any design, first having a pattern cut out in paper, and form them on -the stone from it. - - -CHANTILLY BASKETS.--Prepare some ratafias, let them be rather small, -and as near of a size as possible; boil some sugar to the caramel -degree, rub over the inside of a mold slightly with oil, dip the edge -of the ratafias in sugar and stick them together, the face of the -ratafias being towards the mold, except the last two rows on the top, -which should be reversed, remembering always to place their faces to -meet the eye when the sugar is cold; take it out and join the bottom -and top together with the same sugar; make a handle of spun sugar and -place over it. Some sugar may be spun over the inside of the basket -to strengthen it, as directed for webs. Line the inside with pieces -of Savoy or sponge cakes, and fill it with custard or whipped cream, -or the slices of cake may be spread with raspberry jam. Half fill it -with boiled custard, then put in a few Savoy or almond cakes, soaked in -wine, and cover the top with whipped cream; or it may be filled with -fancy pastry or meringues. All sorts of fancy cakes may be made into -baskets or ratafias. - - -GOLD WEB, TO MAKE A.--Boil syrup to caramel height, coloring it with -saffron, and form it as directed in making Silver Web. It can be folded -up to form bands or rings, etc. Fasten it to the other decorations with -caramel. - -If any of the strings or threads of sugar should pass over those parts -where they are not required, so as to spoil the other decorations in -the making of baskets or other ornaments, it may be removed with a hot -knife without breaking or injuring the piece. - - -GRAPE, ORANGE, OR CHERRY BASKETS.--These are made similar to the -Chantilly Baskets; the oranges are carefully peeled and divided into -small pieces, taking off the pith. Insert a small piece of stick or -whisk in the end of each, dip them in caramel, and form them on the -inside of an oiled mold. Cherries and grapes may be used either fresh, -or preserved wet, and dried. Dip them in caramel, and form them as -oranges. Each of these, or any other fruit, after being dipped in -caramel, may be laid on an oiled marble slab separately, and served on -plates in a pyramid, with fancy papers, flowers, etc. The baskets are -finished as Chantilly, with spun sugar. - - -SILVER WEB, TO MAKE A.--Boil clarified syrup to the crack, using the -same precautions as before observed, giving it a few boils after the -acid is added; dip the bottom of the pan in water, and let the sugar -cool a little; then take the handle of a spoon, or two forks tied -together, dip it into the sugar, and form it either on the inside -or outside of a mold, with very fine strings, by passing the hand -quickly backwards and forwards, taking care that it does not fall in -drops, which would spoil the appearance of the work. With this may be -represented the hair of a helmet, the water of a fountain, etc. Take -a fork, or an iron skewer, and hold it in your left hand as high as -you can, dip the spoon in the sugar, and with the right hand throw it -over the skewer, when it will hang from it in very fine threads of -considerable length. - - -SPANISH CANDY.--Boil a quart of clarified syrup to the crack. Have some -icing previously prepared as for cakes, or mix some fine powdered loaf -sugar with the white of an egg to a thick consistency as for icing; -take the sugar from the fire, and as soon as the boiling has gone -down stir in a spoonful of this or the icing, which must be done very -quickly, without stopping. Let it rise once and fall; the second time -it rises, pour it out in a mold or paper case, and cover it with the -pan to prevent its falling. Some persons pour it out the first time it -rises, and immediately cover it as before. It may be made good both -ways. If it is required colored, add the coloring to the syrup while it -is boiling, or with the icing, adding more sugar to give it the same -stiffness as before. - - - - -JELLIES. - - -APPLE JELLY.--Take either russet pippins, or any good baking apples; -pare and core them, cut them in slices into a preserving-pan containing -sufficient water to cover them; then put them on the fire, and boil -them until they are reduced to a mash. Put it into a hair-sieve, that -the water may drain off, which you receive in a basin or pan; then -filter it through a flannel bag. To every pint of filtered juice add -one pound of loaf sugar, clarify and boil it to the ball. Mix the -juice with it and boil until it jellies; stir it with a spatula or -wooden-spoon, from the bottom, to prevent burning. When it is boiled -enough, if you try it with your finger and thumb, as directed in -sugar-boiling, a string may be drawn similar to the small pearl; it -may also be known by its adhering to the spatula or spoon, or a little -may be dropped on a cold plate; if it soon sets, it is done. Take off -the scum which rises on the top. This is in general used for pouring -over preserved wet fruits. This jelly may be colored red with prepared -cochineal. - - -BARBERRY JELLY.--Take some very ripe barberries, pick them from their -stalks, and weigh them. To every pound of fruit take three-quarters of -a pound of loaf sugar; add sufficient water to make it into a syrup, -put in the barberries, and boil them until the syrup comes to the -pearl, taking off any scum which may rise. Then throw them into a fine -hair or lawn sieve, and press the berries with a spoon to extract as -much juice as possible from them. Receive the syrup and juice in a pan, -put it again on the fire, and finish as apple jelly. - - -BLACKBERRY JELLY.--Make as currant jelly--using half a gallon of -raspberries to one gallon of black currants; finish as usual. - - -CHERRY JELLY.--Pick off the stalks and take out the stones of some fine -ripe Morello cherries, and to every four pounds of cherries add one -pound of red currants; proceed as for currant jelly. - - -GOOSEBERRY JELLY.--Make as currant jelly; or it may be made of green -gooseberries, as apple jelly. - - -QUINCE JELLY.--This is made as apple jelly. The seed of the quince is -very mucilaginous. An ounce of bruised seed will make pints of water as -thick as the white of an egg. - - -CHERRY MARMALADE OR JAM.--Take out the stones and stalks from some fine -cherries and pulp them through a cane sieve; to every three pounds of -pulp add half a pint of currant juice, and three-quarters of a pound -of sugar to each pound of fruit; mix together and boil until it will -jelly. Put it into pots or glasses. - -Currants, raspberries, plums and gooseberries are all made in the same -manner. Pulp the fruit through a cane sieve, the meshes of which are -not large enough to admit a currant to pass through whole. To each -pound of pulp add one pound of loaf sugar, broken small, and boil to -the consistence of a jelly. - - -APPLE MARMALADE.--Take a peck of apples, full grown, but not the least -ripe, of all or any sort; quarter them and take out the cores, but do -not pare them; put them into a preserving-pan with one gallon of water, -and let them boil moderately until you think the pulp will run, or -suffer itself to be squeezed through a cheese-cloth, only leaving the -peels behind. Then to each quart of pulp add one pound, good weight, of -loaf sugar, either broken in small pieces or pounded, and boil it all -together for half an hour and ten minutes, keeping it stirred; then put -it into pots, the larger the better, as it keeps longer in a large body. - - -GOOSEBERRY JAM.--Three pounds of loaf sugar, six pounds of rough red -gooseberries. Pick off the stalks and buds from the gooseberries, and -boil them carefully but quickly for rather more than half an hour, -stirring continually; then add the sugar, pounded fine, and boil the -jam quickly for half an hour, stirring it all the time to prevent its -sticking to the preserving-pan. When done put it into pots, cover it -with brandy paper, and secure it closely down with paper moistened with -the white of an egg. - - * * * * * - - HOW TO DO TRICKS.--The great book of magic and card tricks, containing - full instructions of all the leading card tricks of the day, also the - most popular magical illusions as performed by our leading magicians; - every boy should obtain a copy, as it will both amuse and instruct. - For sale by all newsdealers, or will be sent, postage free, on receipt - of price. Address Frank Tousey, publisher, 34 and 36 North Moore - street, New York. Box 2730. - - HOW TO TELL FORTUNES.--Every one is desirous of knowing what their - future life will bring forth, whether happiness or misery, wealth or - poverty. You can tell by a glance at this little book. Buy one and be - convinced. Tell your own fortune. Tell the fortunes of your friends. - Price 10 cents. Frank Tousey, publisher, 34 and 36 North Moore street, - New York. Box 2730. - - HOW TO BECOME BEAUTIFUL.--One of the brightest and most valuable - little books ever given to the world. Everybody wishes to know how - to become beautiful, both male and female. The secret is simple, and - almost costless. Read this book and be convinced. "How to Become - Beautiful." Price 10 cents. For sale by book and newsdealers, or send - 10 cents to Frank Tousey, 34 and 36 North Moore street, New York, and - it will be mailed to your address post-paid. - - - - The James Boys. - - THE ONLY TRUE AND AUTHENTIC - Tales of these NOTED BANDITS - - --By D. W. STEVENS,-- - - ARE PUBLISHED IN - - THE NEW YORK DETECTIVE LIBRARY. - - Price 10 Cents Per Copy, 32 Pages. - - - Read the following list of a few of the latest stories about these - well-known characters: - - No. - 484 The James Boys' Blunder; or, The Fatal Mistake at Northfield. - 474 The James Boys in Deadwood; or, The Game Pair of Dakota. - 470 The Man on the Black Horse; or, The James Boys' First - Ride in Missouri. - 467 Frank James, the Avenger, and His Surrender. - 466 The Life and Death of Jesse James and Lives of the Ford Boys. - 464 The James Boys in New Orleans; or, Wild Adventures in the South. - 461 The James Boys' Trip Around the World; or, Carl Greene, the - Detective's Longest Chase. - 453 Jesse James' Pledge; or, The Bandit King's Last Ride. - 446 The James Boys in Minnesota, and the James Boys and Timberlake. - 442 Mysterious Ike; or, The Masked Unknown. - 438 The James Boys in No Man's Land; or, The Bandit King's Last Ride. - 433 After the James Boys; or, Chased Through Three States by Day - and by Night. - 430 The James Boys in Court and the James Boys' Longest Chase. - 428 The James Boys at Bay; or, Sheriff Timberlake's Triumph. - 426 The James Boys' Cave, and the James Boys as Train Wreckers. - 425 Thirty Days with the James Boys; or, A Detective's Wild - Chase in Kentucky. - 421 The James Boys Afloat; or, The Wild Adventures of a Detective - on the Mississippi. - 419 The James Boys in Mexico and the James Boys in California. - 413 The James Boys Tricked; or, A Detective's Cunning Game. - 410 The James Boys Captured; or, A Young Detective's Thrilling Chase. - 409 The Last of the Band; or, The Surrender of Frank James. - 404 Jesse James' Last Shot; or, Tracked by the Ford Boys. - 400 The James Boys Lost; or, The Detective's Curious Case. - 396 The James Boys and Pinkerton; or, Frank and Jesse as Detectives. - - For sale by all newsdealers in the United States and - Canada, or sent to your address, postage free, on receipt of - price. Address - - FRANK TOUSEY, Publisher, - P. O. Box 2730. 34 & 36 North Moore St., N. Y. - - - - --LIST OF-- - - FRANK READE STORIES - - PUBLISHED IN - - THE GREAT 5 CENT WIDE AWAKE LIBRARY. - - - 541 Frank Reade and His Steam Man of the Plains. - 553 Frank Reade and His Steam Horse. - 597 Frank Reade and His Steam Team. - 607 Frank Reade and His Steam Tally-Ho. - 625 Frank Reade, Jr., and His Steam Wonder. - 627 Frank Reade, Jr., and His Electric Boat. - 629 Frank Reade, Jr., and His Adventures With His Latest Invention. - 631 Frank Reade, Jr., and His Air-Ship. - 633 Frank Reade, Jr.'s Marvel. - 651 Frank Reade, Jr., In the Clouds. - 667 Frank Reade, Jr.'s Great Electric Tricycle. - 697 Frank Reade, Jr., With His Air-Ship in Africa. - 744 Across the Continent on Wings; or, Frank Reade, Jr.'s - Greatest Flight. - 750 Frank Reade, Jr., Exploring Mexico in His New Air-Ship. - 791 The Electric Man; or, Frank Reade, Jr., in Australia. - 815 The Electric Horse; or, Frank Reade, Jr., and His Father in Search - of the Lost Treasure of the Peruvians. - 849 Frank Reade, Jr.'s Chase Through the Clouds. - 855 Frank Reade, Jr., and His Electric Team. - 877 Frank Reade Jr.'s Search for a Sunken Ship. - 935 Frank Reade, Jr., in the Far West; or, the Search for a - Lost Gold Mine. - 993 Frank Reade, Jr., and His Queen Clipper of the Clouds, Part I. - 994 Frank Reade, Jr., and His Queen Clipper of the Clouds, Part II. - 1007 Frank Reade, Jr., and His Monitor of the Air; or Helping a - Friend In Need. - 1014 Frank Reade, Jr., Exploring a River of Mystery. - 1020 Frank Reade, Jr., and His Electric Air Yacht; or, The Great - Inventor Among the Aztecs. - 1051 Frank Reade, Jr., in the Sea of Sand, and His Discovery - of a Lost People. - 1070 Frank Reade. Jr., and His Greyhound of the Air; or, The Search - for the Mountain of Gold. - - For sale by all newsdealers in the United States and - Canada, or sent to your address, postage free, on receipt of - price. Address - - FRANK TOUSEY, Publisher, - Box 2730. 34 & 36 North Moore St., N. Y. - - - - OLD KING BRADY STORIES - - --PUBLISHED IN-- - - THE NEW YORK DETECTIVE LIBRARY. - - Price 10 Cents Per Copy. - - - 154 Old King Brady, the Detective. - 157 Old King Brady's Triumph. - 162 Old King Brady's Great Reward; or, The Haselhurst Secret. - 168 Shoving the Queer; or, Old King Brady on the Scent - of the Counterfeiters. - 177 Old King Brady in Australia. - 187 Old King Brady and the Scotland Yard Detective. - 191 Two Flights of Stairs; or, Old King Brady and the Missing Will. - 200 Old King Brady and the Mystery of the Bath. - 208 The Last Stroke; or, Old King Brady and the Broken Bell. - 221 A Meerschaum Pipe; or, Old King Brady and the Yonkers Mystery. - 228 Robbed of a Million; or, Old King Brady and the Iron Box. - 243 Old King Brady in Ireland. - 277 Old King Brady and the Telephone Mystery. - 300 The Mystery of a Mummy; or, Old King Brady and the Cartright Case. - 319 The S. P. Q. R.; or, Old King Brady and the - Mystery of the Palisades. - 325 Old King Brady and the Red Leather Bag. A Weird Story of - Land and Sea. - 332 A Bag of Shot; or, Old King Brady Out West. - 345 A Pile of Bricks; or, Old King Brady and the Box of Rubies. - 354 The Belt of Gold; or, Old King Brady in Peru. - 359 Old King Brady and the James Boys. - 371 The Haunted Churchyard; or, Old King Brady, the Detective, - and the Mystery of the Iron Vault. - 377 The James Boys in New York; or, Fighting Old King Brady. - 381 A Piece of Blotting Paper; or, Old King Brady in Philadelphia. - 387 The James Boys in Boston; or, Old King Brady and the Car of Gold. - 392 The Murder of Dr. Burdell; or, Old King Brady and the - Bond Street Mystery. - 402 A Million in Diamonds; or, Old King Brady in Africa. - 408 Old King Brady in Siberia; or, The Secret of the Wooden God. - 411 Old King Brady and "Billy the Kid"; or, The Great - Detective's Chase. - 417 Sentenced for Life, and the House With 30 Steps; or, - Old King Brady and the Great Pearl Street Poisoning Case. - 420 Old King Brady and the Ford Boys. - 424 99 99th Street; or, The House Without a Door. - 440 Old King Brady Among the Indians; or, Sitting Bull - and the Ghost Dancers. - 447 Mr. Lazarus of Ludlow Street; or, Old King Brady Among - the Anarchists of New York. - 452 Chased Over Three Continents and Q; or, Old King Brady Working - on the Great Morgan Mystery. - 458 333; or, The Secret of the Diamond Star. - 460 The Terrible Mystery of Car No. 206; or, Old King Brady - and the Man of Gold. - 462 The Great Aztec Treasure; or, Old King Brady and the Golden Chest. - - For sale by all newsdealers in the United States and - Canada, or sent to your address, postage free, on receipt of - price. Address - - FRANK TOUSEY, Publisher, - Box 2730. 34 & 36 North Moore Street, N. Y. - - - - THE GREATEST STORIES OF - - Wonderful Inventions and - Thrilling Adventures - - --Ever Written Are-- - - The Jack Wright Stories - - By "NONAME," - - --PUBLISHED IN-- - - THE BOYS' STAR LIBRARY - - PRICE 5 CENTS PER COPY. 32 PAGES. - - - READ THE LIST ALREADY ISSUED: - - No. - 216 Jack Wright, the Boy Inventor; or, Hunting For a Sunken Treasure. - 220 Jack Wright and His Electric Turtle; or, Chasing the - Pirates of the Spanish Main. - 223 Jack Wright's Submarine Catamaran; or, The Phantom Ship - of the Yellow Sea. - 227 Jack Wright and His Ocean Racer; or, Around the - World in Twenty Days. - 229 Jack Wright and His Electric Canoe; or, Working in the - Revenue Service. - 231 Jack Wright's Air and Water Cutter; or, Wonderful Adventures - on the Wing and Afloat. - 235 Jack Wright and His Magnetic Motor; or, The Golden City - of the Sierras. - 238 Jack Wright, the Boy Inventor, and His Under-Water Ironclad; or, - The Treasure of the Sandy Sea. - 241 Jack Wright and His Electric Deers; or, Fighting the - Bandits of the Black Hills. - 246 Jack Wright and His Prairie Engine; or, Among the - Bushmen of Australia. - - For sale by all newsdealers in the United States and - Canada, or sent to your address, postage free, on receipt of - price. Address - - FRANK TOUSEY, Publisher, - Box 2730. 34 & 36 North Moore Street, N. Y. - - - - OUR 10 CENT BOOKS - - _USEFUL, INSTRUCTIVE AND AMUSING._ - - Containing valuable information on almost every subject, such as - =Writing=, =Speaking=, =Dancing=, =Flirting=, =Cooking=; also, - =Rules of Etiquette=, =The Art of Ventriloquism=, - =Gymnastic Exercises=, and =The Science of Self-Defense=. - - - No. Price. - 1. NAPOLEON'S ORACULUM AND DREAM BOOK, 10c - 2. HOW TO DO TRICKS, 10c - 3. HOW TO FLIRT, 10c - 4. HOW TO DANCE, 10c - 5. HOW TO MAKE LOVE, 10c - 6. HOW TO BECOME AN ATHLETE, 10c - 7. HOW TO KEEP BIRDS, 10c - 8. HOW TO BECOME A SCIENTIST, 10c - 9. HOW TO BECOME A VENTRILOQUIST, 10c - 10. HOW TO BOX, 10c - 11. HOW TO WRITE LOVE LETTERS, 10c - 12. HOW TO WRITE LETTERS TO LADIES, 10c - 13. HOW TO DO IT; Or, BOOK OF ETIQUETTE, 10c - 14. HOW TO MAKE CANDY, 10c - 15. HOW TO BECOME RICH, 10c - 16. HOW TO KEEP A WINDOW GARDEN, 10c - 17. HOW TO DRESS, 10c - 18. HOW TO BECOME BEAUTIFUL, 10c - 19. FRANK TOUSEY'S UNITED STATES DISTANCE TABLES, - POCKET COMPANION AND GUIDE, 10c - 20. HOW TO ENTERTAIN AN EVENING PARTY, 10c - 21. HOW TO HUNT AND FISH, 10c - 22. HOW TO DO SECOND SIGHT, 10c - 23. HOW TO EXPLAIN DREAMS, 10c - 24. HOW TO WRITE LETTERS TO GENTLEMEN, 10c - 25. HOW TO BECOME A GYMNAST, 10c - 26. HOW TO ROW, SAIL AND BUILD A BOAT, 10c - 27. HOW TO RECITE AND BOOK OF RECITATIONS, 10c - 28. HOW TO TELL FORTUNES, 10c - 29. HOW TO BECOME AN INVENTOR, 10c - 30. HOW TO COOK, 10c - 31. HOW TO BECOME A SPEAKER, 10c - 32. HOW TO RIDE A BICYCLE, 10c - 33. HOW TO BEHAVE, 10c - 34. HOW TO FENCE, 10c - 35. HOW TO PLAY GAMES, 10c - 36. HOW TO SOLVE CONUNDRUMS, 10c - 37. HOW TO KEEP HOUSE, 10c - 38. HOW TO BECOME YOUR OWN DOCTOR, 10c - 39. HOW TO RAISE DOGS, POULTRY, PIGEONS AND RABBITS. 10c - 40. HOW TO MAKE AND SET TRAPS, 10c - 41. THE BOYS OF NEW YORK END MEN'S JOKE BOOK, 10c - 42. THE BOYS OF NEW YORK STUMP SPEAKER, 10c - 43. HOW TO BECOME A MAGICIAN, 10c - 44. HOW TO WRITE IN AN ALBUM, 10c - 45. THE BOYS OF NEW YORK MINSTREL GUIDE AND JOKE BOOK, 10c - 46. HOW TO MAKE AND USE ELECTRICITY, 10c - 47. HOW TO BREAK, RIDE AND DRIVE A HORSE, 10c - 48. HOW TO BUILD AND SAIL CANOES, 10c - 49. HOW TO DEBATE, 10c - 50. HOW TO STUFF BIRDS AND ANIMALS, 10c - 51. HOW TO DO TRICKS WITH CARDS, 10c - 52. HOW TO PLAY CARDS, 10c - 53. HOW TO WRITE LETTERS, 10c - 54. HOW TO KEEP AND MANAGE PETS, 10c - 55. HOW TO COLLECT STAMPS AND COINS, 10c - 56. HOW TO BECOME AN ENGINEER, 10c - 57. HOW TO MAKE MUSICAL INSTRUMENTS, 10c - - All the above books are for sale by newsdealers throughout the - United States and Canada, or they will be sent, postage paid, to your - address, on receipt of 10 cents each. - - FRANK TOUSEY, Publisher. - Box 2730. 34 & 36 NORTH MOORE ST., N. Y. - - * * * * * - - Transcriber's note; - Italic text is denoted by _underscores_ and bold text - by =equal signs=. - Words in small capitals are shown in UPPERCASE. - Obvious typographical errors have been corrected. - - ******************************************************** - - - - - - - - -End of the Project Gutenberg EBook of How To Make Candy, by Various - -*** END OF THIS PROJECT GUTENBERG EBOOK HOW TO MAKE CANDY *** - -***** This file should be named 54173-8.txt or 54173-8.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/4/1/7/54173/ - -Produced by David Edwards, Alan and the Online Distributed -Proofreading Team at http://www.pgdp.net (Images courtesy -of the Digital Library@Villanova University -(http://digital.library.villanova.edu/)) - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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