THE CANDY MAKER'S GUIDE

 A COLLECTION OF CHOICE RECIPES FOR SUGAR BOILING

 COMPILED AND PUBLISHED BY THE FLETCHER MNF'G. CO. 

 MANUFACTURERS OF Confectioners' and Candy Makers' Tools and Machines TEA AND COFFEE URNS BAKERS' CONFECTIONERS AND HOTEL SUPPLIES

 IMPORTERS AND DEALERS IN PURE FRUIT JUICES, FLAVORING EXTRACTS, FRUIT OILS, ESSENTIAL OILS, MALT EXTRACT, XXXX GLUCOSE, ETC. 

 [Illustration]

 Prize Medal and Diploma awarded at Toronto Industrial Exhibition 1894, for General Excellence in Style and Finish of our goods. 

 440-442 YONGE ST. , --TORONTO, CAN. 

 TORONTO

 J JOHNSTON PRINTER & STATIONER 105 CHURCH ST

 1896

FLETCHER MNF'G. CO. 

TORONTO. 

Manufacturers and dealers in Generators, Steel and Copper Soda WaterCylinders, Soda Founts, Tumbler Washers, Freezers, Ice BreakingMachines, Ice Cream Refrigerators, Milk Shakers, Ice Shaves, LemonSqueezers, Ice Cream Cans, Packing Tubs, Flavoring Extracts, Golden andCrystal Flake for making Ice Cream, Ice Cream Bricks and Forms, andevery article necessary for Soda Water and Ice Cream business. 

INTRODUCTION. 

In presenting this selection of choice recipes for Candy Makers we haveendeavored to avoid everything that is not practical and easy tounderstand. The recipes given are from the most experienced and notablecandy makers of America and Europe, and are such, that, if followed outwith care and attention will be sure to lead to success. Practice isonly to be had by experiment, and little failures are overcome byconstant perseverance. 

After the rudiments have been thoroughly mastered, the reader has amplescope to distinguish himself in the Candy world, and will do so withpatience and perseverance. We trust our patrons will look upon thiswork, not as a literary effort, but as instruction from a practicalworkman to a would-be workman. 

 FLETCHER MNF'G. Co. , 440 & 442 Yonge St. , Toronto, Publishers. 

Manufacturers of Candy Makers Tools and Machines, and every articlerequired in Confectionery and Candy Making. 

 ASK FOR OUR CATALOGUE. 

SUGAR BOILING. 

This branch of the trade or business of a confectioner is perhaps themost important. All manufacturers are more or less interested in it, andcertainly no retail shop could be considered orthodox which did notdisplay a tempting variety of this class. So inclusive is the term"boiled goods" that it embraces drops, rocks, candies, taffies, creams, caramels, and a number of different sorts of hand-made, machine-made, and moulded goods. It is the most ancient method of which we have anyknowledge, and perhaps the most popular process of modern times; theevidence of our everyday experience convinces us that (notwithstandingthe boom which heralds from time to time a new sweet, cooked in adifferent manner, composed of ingredients hitherto unused in business), it is the exception when such goods hold the front rank for more than afew months, however pretty, tasty, or tempting they may be, the publicpalate seems to fall back on those made in the old lines which, thoughcapable of improvement, seem not to be superceded. Of the entire make ofconfectionery in Canada, at least two-thirds of it may be written downunder the name of boiled sugar. They are undoubtedly the chief featureswith both manufacturers and retailers, embracing, as they do, endlessfacilities for fertile brains and deft fingers for inventing noveltiesin design, manipulation, combination, and finish. Notwithstanding thealready great variety, there is always daily something new in thisdepartment brought into market. Many of the most successful houses owetheir popularity more to their heads than their hands, hence theimportance of studying this branch in all its ramifications. The endlessassortment requiring different methods for preparing and manipulatingmake it necessary to sub-divide this branch into sections, order andarrangement being so necessary to be thoroughly understood. _When weconsider the few inexpensive tools required to make so many kinds ofsaleable goods, it is not to be wondered at so many retailers have afancy to make their own toffees and such like, there is no reason why aman or woman, with ordinary patience, a willing and energeticdisposition, favored with a fair amount of intelligence, should not beable to become with the aid of THIS BOOK and a few dollars for tools, fairly good sugar boilers, with a few months practice. _

There are reasons why a retail confectioner should study sugar boiling. It gives character to the business, a fascinating odour to the premises, and a general at-homeness to the surroundings. No goods look moreattractive and tempting to the sweet eating public than fresh made goodsof this kind. A bright window can be only so kept by makers. Grainy orsticky drops may be reboiled; scraps and what would otherwise be almostwaste (at least unsightly) may be redressed in another shape, andbecome, not only saleable, but profitable. _There are many advantageswhich a maker possesses over one who buys all. _ For instance, clearboiled goods should be kept air tight, and are therefore delivered tothe retailers in bottles, jars, or tins, on which charge is made, thesehave to be repacked and returned. Breakages are an important item, so isfreight--the cost of the latter is saved and the former reduced to aminimum. 

Whatever means are adopted to benefit the retailer and advertise thebusiness by brighter windows, cleaner shops, less faded goods, andhealthier financial conditions must contribute to the general prosperityof the trade, from the bottom step to the top rung of the ladder. 

It should be the aim of all amateurs to study quality rather than price. Goods well made, carefully flavored, and nicely displayed will alwayscommand a ready sale at a fair price, giving satisfaction to theconsumer and credit to the maker. Give your customers something toplease the eye as well as the palate, so that every sale may be lookedupon as an advertisement. Cheap, bulky, insipid stuff is unprofitableand damaging to the trade as well as to the seller. I venture to assertthat more would-be makers have come to grief trying to cut each other inprice for rubbishy candies than through any other cause. Look at thenumber of firms who have a reputation, whose very name command tradeat good prices, year after year add to the turnover. What is thetalisman? Look at their goods. There is perhaps nothing very striking inthem, but they are _invariably good_, busy or slack they are made withcare, packed with taste, and delivered neatly in a business-likefashion. Compare this to our makers of cheap stuff; to obtain ordersthey sell at unprofitable prices, often at a loss, and try to make upthe difference by resorting to various methods of increasing the bulk, the result is ultimate ruin to themselves, loss to their creditors, andinjury to every one concerned. Few who read these lines will not be ableto verify all that is stated. The writer's advice has always been tokeep up a _high degree of excellence, try to improve in every direction, and success is only a matter of patience, energy and civility_. 

It is not intended to give a complete list of all kinds of candy knownin the trade, that would be absurd and impossible. To be able to makeany particular kind will require knowledge only to be gained byexperience, so that much depends on the thoughtful endeavor of thebeginner. 

THE WORKSHOP. 

Sugar boiling, like every other craft, requires a place to do it, fittedwith tools and appliances. The requisites and requirements can be easilysuited to the purse of the would-be confectioner. A work to be useful toall must cater for all, and include information which will be useful tothe smaller storekeeper as well as the larger maker. To begin at thebottom, one can easily imagine a person whose only ambition is to make alittle candy for the window fit for children. This could be done with avery small outlay for utensils. The next move is the purchase of a sugarboiler's furnace not very costly and certainly indispensable wherequality and variety are required, it will be a great saving of time aswell as money, the sugar will boil a much better color, so that cheapersugar may be used for brown or yellow goods, while one can make aciddrops and other white goods from granulated. Dutch crush, or loaf sugar, which would be impossible to make on a kitchen stove from any sort ofsugar. 

[Illustration: Fig. 2. 

Steel Candy Furnace. 

No. 1--24 in. High, 19 in. Diameter. Price, $7. 50. No. 2--30 in. High, 23 in. Diameter. Price, $12. 00. ]

[Illustration: Fig. 206 a. 

Excelsior Furnace. 

Height 26 in. , 4 holes, from 9 to 18 in. Diameter. Made entirely of castiron. Price, $16. Weight 225 lbs. ]

[Illustration: Fig. 12. 

CARAMEL CUTTERS--2 Styles. 

Each with Steel Shaft and Screw Handles and two sets Blocks. 

No. 2--with 13 Steel Cutters, price $6. 50

We make this Cutter with longer rod and any number of extra cutters at50c. Each cutter. 

No. 1--with 13 Tinned Cutters, price $11. 00

With longer rods and any number of extra cutters at 30c. Each cutter. ]

[Illustration: Fig. 3. 

Copper Candy Boiling Pan. 

 15 × 6 $4. 50, 16 × 7 $5. 50, 17 × 8 $6. 00, 18 × 9 $7. 00, 19 × 10 $8, 20 × 10-1/2 $9. ]

[Illustration: Fig. 16. Price 76c. Improved Slide Candy Hook. ]

[Illustration: Fig. 6. 

STEAM JACKET--MADE TO ORDER. ]

LIST OF SUGAR BOILING TOOLS REQUIRED FOR A START. 

 1 Candy Furnace Price, $7 50 1 Copper Boiling pan 15×6 " 4 50 1 Candy Thermometer " 1 75 1 Marble Slab 48×24×2 " 8 00 1 Caramel Cutter " 6 50 1 Candy Hook " 75 1 Pallette Knife " 50 1 Doz. Taffy Pans " 2 00 1 Pair English Candy Shears " 1 50 ------ Total $33 00

More slab room will be required as trade increases. 

We cannot go any further into the mysteries of this art successfullyunless we provide ourselves with a candy machine and rolls to enable usto make drops. _They are indispensable_, and if we are to go on, we musthave them to enable us to make drops, and every confectioner sellsdrops. These machines are made to suit all classes of trade, big andlittle. The small ones make just as nice drops as the large ones, andwill turn out in the course of a day 2 or 3 cwt. , by constant use, sothat for retail purposes this quantity would generally be sufficient. 

[Illustration: Fig. 12-1/2. 

Candy Machine and Rollers for Boiled Sugar. 

For Fruit Drops, Acid or Cough Drops Imperials, Etc. 

These Machines are made to fit a Standard Gauge, and will admit of anynumber of Rollers being fitted to one frame. Thus parties having ourframes can at any time order additional rollers which will worksatisfactorily. 

The Rollers are 2 in. Diameter, 3-5/8 in. Long. Almost every conceivablepattern can be cut on them. 

 CANDY ROLL FRAMES, $ 6 00 each. PLAIN DROP ROLLS, 14 00 per pair. FANCY DROP ROLLS, from 16 00 "]

Having so far got our workshop arranged the next thing is to keep it inorder. Sugar boiling is dirty sticky business, especially on wet days, unless every part is kept scrupulously clean and dry, slabs and tablesshould be washed, no trace of sifting, scraps, or boiled goods, shouldbe left exposed to the atmosphere during the night, the floor wellswept, and a little clean sawdust put down every night. 

The comfort and ease in working in a clean place far more than offsetsthe trouble and time it takes to put it in order, besides the goods aremuch drier, brighter and easier to bottle or pack. Nothing is moreunpleasant than to work with sticky slabs, slimy machines or dirtyscales. The boil adheres to the slabs, sticks to the rollers, spoilingthe shapes, and become cloudy and spotty in weighing. We are not writingwithout knowledge. Any one who has worked or visited small workshops canendorse the value of these remarks, and call to mind this imaginarypicture. However, there are exceptions, still the hint will be useful ina good many cases. 

[Illustration: Fig. 5. 

Steel Candy Shears. 

English Candy Shears, $1. 50. ]

[Illustration: Fig. 201 a. Price, $1. 75

Copper Cased Candy Thermometer. ]

METHOD OF SUGAR BOILING. 

If the learner will study the following instructions, the authorguarantees to place him in a position to boil sugar as correctly as themost experienced workman. To accomplish this, the reader should providehimself with the sugar boiler's tools named on the preceding page. While the sugar is undergoing the process of boiling, it is almostimpossible for a learner to determine the exact degree which the sugarhas attained without a thermometer, and even the journeyman finds it souseful that you will find very few indeed who boil sugar without it; infact many of the larger shops will not allow a sugar boiler to workwithout one. For almost any purpose the following degrees will be foundall that is necessary. For instance put into the pan in which you intendto boil, 7 lbs. Granulated sugar together with one quart of water, placing it on the fire and allow it to boil. Put a cover over the panand allow it to boil for ten minutes; then take off the cover and putthe thermometer in the pan, immersing the bottom part of it in theboiling sugar, and let it remain there until the sugar is boiled to thedegree you require. The following five degrees are those used byconfectioners for different purposes:

[Illustration: Fig. 87. 

IRON BELL SHAPED MORTAR. 

English Make, Extra Heavy, Tinned inside. 

 1 Pint $1 00 1-1/2 " 1 50 1 Quart 2 00 2 " 3 00]

1st. The smooth, viz. , --215 to 220 by the thermometer. When the mercuryregisters these figures the sugars may then be used for crystalizingcreams, gum goods and liqueurs. 

2nd. The Thread, viz. , 230 and 235 is the degree which is used formaking liqueurs. 

3rd. The Feather, viz. , 240 to 245. Only a few minutes elapse betweenthese degrees, and the sugar must be watched closely during the boilingat this point. This degree may be used for making fondants, rich creams, cream for chocolates and fruit candying. 

4th. The Ball, viz. , 250 to 255. The sugar at this point is used formaking cocoanut and other candies, cocoanut ice, and almost everydescription of grain sugar generally. 

5th. The Crack, viz. , 310 to 315. This is the degree which is used, withlittle variation, for all kinds of drops, taffies, and all clear goods, whether for the purpose of passing through machines or manipulating withthe hands. 

These degrees can be tested by an experienced hand without the aid ofthe thermometer, and the learner may accustom himself by trying them inthe following manner: Take the stem of a clay pipe and dip it into thesugar as it boils, draw it out again and pass it through the forefingerand thumb; when it feels oily you will find by looking at yourthermometer that it has reached the degree of smooth, 215 to 220 by theglass. 

The next degree or thread, may be tried by your taking a little of thesugar off the pipe between your finger and thumb and part them gently;if you see small threads hang between your finger and thumb that degreehas arrived. 

For the degree of Ball, 250 to 255, you must have by your hand a smalljug of cold water; when you draw the pipe out of the sugar dip it in thewater, and when taken out of the water, if you can work it like a pieceof putty, you have got the degree of ball. 

The degree of Crack must be tested the same way, and the sugar mustleave the pipe clean; dip it again into cold water; when off the pipebreak off a piece with your teeth; if it snaps clean in your teeth, pouryour sugar on the slab at once. 

NOTE. --This last degree must be tried sharply, in giving the process fortrying it without the thermometer. We caution all beginners to get athermometer, as practice alone can instruct you without. It is alsonecessary to state that thermometers differ a little, and should betested. 

During hot weather, it is necessary to bring the sugars up to the fulldegree; during winter months, the lower degrees marked will answer thepurpose. 

CUTTING THE GRAIN, LOWERING OR GREASING. 

Almost all sugar, especially refined, whether loaf, crystalized orgranulated, and most sugars known to the trade as pieces will, if boiledbeyond the degree of ball, or 250 by the thermometer, when turned out ofthe pan becomes cloudy, then grainy, and ultimately a solid lump ofhard opaque sugar. To prevent this candying, as it is called severalagents are used, such as glucose, cream of tartar pyroligneous acid, vinegar &c. , the action of which will cause the sugar to boil clear, bepliable while hot and transparent when cold. It is therefore necessaryto use some lowering agent for all boilings intended for clear goods, such as drops, taffies, rocks &c. 

[Illustration: Fig. 29. 

Pyramid Forms. 

 No. 1, 22-1/2 inch, 2 rings Price, 90c. No. 2, 32 inch, 3 rings Price, $1 10. ]

[Illustration: Fig. 21. 

CANDY SCRAPER AND SPREADER. 

 12 inches long 65c 6 " " 30c]

Experience has taught most of the old hands that two of these agentspossess all the merits necessary for the purpose, and are to bepreferred to others for reasons it is unnecessary to state--they arecream of tartar and glucose. A great deal could be said in favor ofeither or both; cream of tartar is handier and cleaner to use as well asmore exact in its action; goods boiled with it will be a better colorand, some assert, more crisp; for acids and all best and export goods itis to be recommended--use a proportion of half an ounce to every 14 lbs. Of sugar--we say about, as some strong sugars require a little more, this is generally measured in a teaspoon, two spoonfuls to every 14 lbs. Of sugar. 

_Glucose_, being cheaper than sugar, is valuable to the confectioner, not only for its lowering qualities, but also as a bulk producer, _reducing the cost of the product_. On this account there is a tendencyto overdo it by using too much, the result causing goods to becomesticky and turn soft immediately they are exposed to the atmosphere, notonly so, but we have seen drops running to a solid lump in bottlesthrough being overdosed. If glucose is used in proper proportions, itmakes an excellent lowering agent, and will answer the purpose firstrate for ordinary drops and the like. Use three lbs. Of glucose to every14 lbs. Of sugar; keep a panful on the furnace top, so that it willalways be hot and may be easily measured by means of a saucepan or ladleholding the exact quantity; add the glucose when sugar begins to boil. 

FLAVORS AND COLORS. 

These form almost as important a part of the trade as the sugar itself, and it should be the chief object of every workman to try and excel inthese two important features; if you do not use _good flavors_, it is amoral certainty you cannot produce _good candies_. Flavors for boiledsugars should be specially prepared, those bought at an ordinary_chemist shop may do very well for flavoring custards and pastry, butare of no use for boiled sugars, in fact better use no essence at all, as they_ are so weak that, to give the drops &c. , even a slight tastethe quantity required reduces the degree to which the sugar has beenboiled so much that it works like putty, and sticks to the machine whilebeing pressed through; the drops when finished look dull, dragged andstick together when bottled; tons of drops are weekly spoiled by smallmakers using such flavors, while a little trouble and less expense wouldput them out of their misery, besides giving to the goods that clearbright dry appearance to be found in the drops of a respectable house. 

It must be remembered that the flavor is the very life of the candy. Color may please the eye, but excellence in that alone is not all thatis required. A buyer may be attracted by the eye, but he does not eatwith it. Neither old or young would knowingly eat only colored sugar. Asweet taste may be satisfied with sugar alone. 

It is the variety of pleasant flavors that is desired and it is thebusiness of the confectioner to supply it. Flavors for sugar boilingshould be as concentrated as it is possible for it to be. Several largehouses who have confined their attention to the wants and requirementsof the confectionery and mineral water trades have succeeded inproducing fruit essences of quality, which is a pleasure to work with. Being very powerful, little is required to give the boil rich flavor, consequently it passes through the machine easily, forming a perfectdrop on which the clear imprint of the engraving characteristic of themachine used. Essential oils used by confectioners are those having anagreeable aromatic flavor, and should be used in their originalstrength, without being adulterated or reduced. It is absolutelynecessary that they should be pure and fresh, more particularly the oilsof lemon and orange, as when not fresh and pure they partake of theflavor of turpentine, and are particularly unpleasant to the taste. 

Small makers would do well to buy carefully from a good house not morethan would be used up in two or three months, especially the two beforementioned. Some oils on the contrary, improve by keeping such aspeppermint and lavender. All essences and oils are best kept well corkedin a cool dark place. 

These oils being powerful, popular and expensive, they are frequentlyadulterated. Cream of tartar and tartaric acid on account of the priceis often increased, the former with different cheap powders, the latterusually with alum. Many people fail in the process through no fault oftheir own, but simply through their being supplied with inferioringredients, it is therefore of importance, that colors and flavorsshould be purchased at some respectable house; get list of oils'extracts and essences from Fletcher Mnf'g. Co. Who are large dealers inthese goods. 

The colors prepared, consisting of several very nice shades of yellowand red, also coffee brown, jetoline black, damson blue, and applegreen; they are in paste, ready for use, being vegetable, they areguaranteed strictly wholesome, and may be used with confidence. 

WRINKLES WORTH READING ON SUGAR BOILING. 

To make an acid drop to perfection, the pan must not only be clean butbright; use best white sugar, and just enough water to melt it, with alittle extra cream of tartar (no glucose); boil on a sharp fire to 305;after passing through machine, well dust with icing sugar and bottle. Beginners should not try to work with less water, as the boil is moreliable to grain, which can be seen by an expert and avoided. Beforeputting on the boil see that there is sufficient fuel on the furnace tocarry through the operation. To make up a fire during the process spoilsthe color and quality. The sharper the sugar is boiled the better theappearance and durability. 

When boiling common sugars have the pan large enough, --some throw up agood deal of foam when they reach the boiling point and are liable toflow over--watch closely, and if unable to beat the foam down, lift thepan on the side of the fire a few minutes until boiled through. 

Many weak sugars burn on a clear fire before they come to a degree ofcrack. In this case sprinkle a little fresh fuel or ashes over the fireand replace the pan again. Should it again catch, repeat the operationnursing it up to the desired degree. Bad boiling sugar is verytroublesome. A good plan is to make a rule of straining the batch justafter it boils, through a very fine copper wire or hair sieve, thisprevents foreign matter such as grit, saw dust or even nails, which isoften mixed with the sugar getting into the goods. Keep thermometer whennot in use in jar of water standing on the furnace plate by the side ofthe pan, wash out the jar and fill with cold water every morning; keepthe thermometer clean, especially the top part, as the sugar whichadheres to it becomes grainy, and might spoil a whole boil. After makingmany dark candies thoroughly wash the thermometer before putting into alight boil. 

In using colors for drops and clear goods, use them in the form of apaste where practicable, then you can mix them in when the boil is onthe slab, thus saving your pan; keep the colors damp in jars, look overthem every night, and, where necessary, add a little cold water to keepthem moist, or the top may get dry and hard, which would make the goodsspecky. Use a separate piece of stick for each color to rub in with, andbe careful not to use too much color; a very little goes a long way withclear boiled goods. Goods are more often spoiled by using too much thantoo little; more can always be added if the shades are too light, butthere is no remedy if you have added too much. When coloring taffies, this must be done in the pan; liquid colors are best; trouble will besaved if used in the following order. Suppose Raspberry, Everton andLemon taffies were wanted, make the Lemon taffy first, add saffron justbefore the boil is ready, then the lemon, and pour out; make the Evertontaffy next in the same way, add the butter before the lemon; then makethe Raspberry. In this arrangement there is no necessity of steaming outthe pan. Had the Raspberry taffy been made first, the pan would have tobe cleaned out before the Lemon or Everton taffy could have been made, because it would have been red. 

Measure the flavors in a graduated glass; wash out the glass frequently, or it will get rancid; weigh the acid and see that it is well ground; ifit has become dry and lumpy, rub it down to a powder with a rolling pinor heavy bottle on a sheet of paper before using. In using fruitessences a little powdered tartaric acid throws up the flavor, half theessences will have a better effect. Put the acid on the boil after ithas been poured on the slab in a little heap, and pour the essence overit, then thoroughly incorporate the whole. 

Use the best oil for the slab with a clean flannel cloth; keep the clothin a saucer, if it lies about it falls on the floor and picks up dirtand carries it to the pouring plate. When it gets hard or gritty burn itat once and get a new one, or it may be used by mistake and make a mess. We have seen the beauty of a boil spoilt scores of times by using dirtyrags and rancid oil. A sugar boiler cannot be too careful in theselittle details, the success of his work largely depends upon it. It iseasy to inaugurate a good system, and much more comfortable to work toit than a slovenly "what shall I do next" sort of a method. Know whereto find and put your hand on everything; when the boil is hot there isno time to look for what you require. "A place for everything andeverything in its place" should be a practical feature in every boilingshop. 

STICKY CANDIES. 

Perhaps there is nothing more annoying to the trade than sticky boiledsugars. All clear goods when exposed to the atmosphere will turn damp, especially in wet weather. It is a question of degree, some slightly andsome will run almost to syrup; it is impossible to obviate the formerbut the latter can be prevented. Great care should be used in adding thelowering, whether cream of tartar or glucose, too much of either willcause the goods to run immediately after they are turned out. Weak orinferior sugars, or not sufficient boiling, has also this effect. Weknow of no reliable agent which will altogether prevent this result butwe do know that a careful arrangement of the different proportions, using good sugar and well boiling greatly mitigate, if not altogetherprevent the grievance. Goods intended for exposure should contain justsufficient lowering to prevent the boil from growing grainy and boiledright up to the standard. Of course different sugars will carry more orless lowering, but this can be easily tested by the workman. A fewexperiments will determine the exact quantity for each boil. There is noexcuse for drops sticking in bottles when corked, this should notoccur, if it does, the fault is in the making; the water has a greatdeal to do with causing the candies to be sticky. The writer hasexperienced this in several country places, where the only supply ofthis indispensable ingredient was drawn from the artesian wells. To lookat it, it was all that could be desired--a beautiful, cold, clear andwholesome beverage. Of its chemical constituents I do not pretend togive an opinion, but the drops and other clear boils for which it wasused got damp directly after they were exposed, and would have run to asyrup had they not been covered up. The goods keep all right in bottles, but it is very annoying, not to speak of the injury and loss to abusiness, when this is the position with regard to the water supply. Theonly remedy we could suggest, and which was very successful, waspowdered borax. We used this in the proportion of a teaspoonful to every14 lbs. Of sugar adding it just as the sugar began to boil. Borax hasbeen found useful with any water when making goods to be exposed in thewindow or on the counters, such as taffies, rocks and clear boiledsugars generally. Where the supply of water, as in most large towns issuitable, given good sugar, cream of tartar or glucose, in properproportions, and careful boiling up to the standard, the addition ofborax is unnecessary and should only be resorted to under specialcircumstances. 

PLAIN TAFFY. 

 14 lbs. White Sugar. 2 quarts Water. 1/2 ounce Cream Tartar. 

PROCESS. --This is an easy and capital recipe to begin with. The processis practically the same as for all other clear goods, but theingredients being fewer there is little chance of their gettingcomplicated. With a thermometer it is hardly possible to make a mistake, besides it will make the instruction more intelligible: should he notpossess this appliance, we must ask that the instructions "How to boilsugar" should be committed to memory, as it would be tedious and a greatwaste of time and space to keep explaining how to tell the differentdegrees through which the sugar passes before it comes to the pointrequired for the different goods given in this book. For this and otherreasons I will assume the learner to be working with one. 

Put the sugar and water in a clean pan, place it on the fire and stir itoccasionally till melted; when it comes to the boil add the cream oftartar and put a lid on the pan; allow it to boil in this way for tenminutes, remove the lid and immerse the bottom part of the thermometerin the boiling liquid and allow it to remain in this position until itrecords 310 degrees, then quickly take out the thermometer, lift off thepan and pour contents into frames, tins, or on a pouring slab, whichhave been previously oiled. If on a pouring slab, mark the boil intobars or squares, while warm, with a knife or taffy cutter: when quitecold it is ready for sale. 

LEMON TAFFY. 

 14 lbs. White Sugar. 1/2 ounce Cream Tartar. Saffron Coloring. 2 quarts Water. Lemon Flavoring. 

PROCESS. --Proceed as directed for plain taffy. When the sugar reaches305 degrees, add a few drops of saffron color; when it reaches 310degrees, add a few drops of oil of lemon and pour out immediately intoframes or tins; or if on pouring slab, mark out into bars or squaresbefore it gets cold. The pouring slab should be level so that the sheetshould be all the same thickness. 

BUTTER SCOTCH. 

 8 lbs. White Sugar. 1 lb. Fresh Butter. Lemon Flavoring. 1/4 oz. Cream of Tartar. 1 quart Water. 

PROCESS. --Melt the sugar in the water by an occasional stir when the panis on the fire, then add the cream of tartar and boil up to 300, liftthe pan on to the side of the furnace and add butter in small piecesbroken off by the hand; slip the pan on the fire again, adding the lemonflavoring; let it boil through so that all the butter is boiled in thenpour into frames; when partly cold mark with cutter into small squares;when cold divide the squares; wrap each in wax-paper; sold generally inone cent packages. 

N. B. --There is good butter scotch and better butter scotch, but no badbutter scotch; this quality may be improved by the addition of a largeproportion of butter: some makers would put 2 lbs. Or even 3 lbs. Tothis quantity, but that would be regulated by the class of trade and thesize squares. These frames are made to hold 144 squares; a boil thissize will make each square weigh about 1 oz. , but any weight of squaremay be arranged by the adding or deducting from the boil. 

EVERTON TAFFY. 

 12 lbs. White Sugar. 2 lbs. Dark Sugar. 2 lbs. Fresh Butter. 1/2 oz. Cream of Tartar. 2 quarts Water. Lemon Flavoring. 

PROCESS. --Melt the sugar in the water, add the cream of tartar and boilthe whole to the degree of 300; lift the pan on the side of the fire putin the butter in small pieces, place the pan again on the fire and letit boil through; add the lemon and give it time to mix in, then pour outcontents into frame, or on pouring plate to cut up into bars. Evertontaffy and butter scotch are similar, except in color; same remarks as toquality will apply in both cases; if the fire is very fierce, do not putthe pan down flat on it after adding butter; nurse it gently to preventburning; little fresh coke shaken over the fire would assist. 

RASPBERRY TAFFY. 

 14 lbs. White Sugar. 1/2 oz. Cream of Tartar. Raspberry Flavor. 2 quarts Water. Brilliant Rose. 

PROCESS. --Bring the sugar and water to a boil, add the cream of tartar, put on the lid for ten minutes, then uncover and immerse thethermometer; continue to boil to 300; tinge a bright red with liquid, brilliant rose; add raspberry essence; pour out on frame or pouringplate and mark into bars or squares of convenient size; when cold thetaffy is ready for packing and sale. 

FIG TAFFY. 

 10 lbs Good Yellow Sugar. 2 lbs. Glucose. 3 lbs Figs Chopped Fine. 3 pints Water. 

PROCESS. --Boil the sugar, water and glucose to a weak crack, 295; liftthe pan partly off the fire, putting a piece of iron under it to preventit burning; add the figs, gently letting the whole thoroughly boilthrough and mix; pour in oiled tins or on slab, and mark into squares. When adding the figs let them drop through the fingers, not in a heap. 

WALNUT TAFFY. 

 5 lbs. Brown Sugar. 5 lbs. Crystal Sugar. 2-1/2 lbs. Glucose. 3 lbs. Walnuts. 2 quarts Water. Lemon Flavoring. 

PROCESS. --Shell the walnuts, peel off the skin chop very fine. Boil theglucose, sugar and water as before directed to the degree of weak crack, 300. Lift the pan a little from the fire; add the prepared nuts byletting them run through the finger gently; let the whole boil through, then add a few drops of the oil of lemon; when thoroughly mixed in, pourout the boil and mark into bars before too cold. The flavor is improvedby roasting the walnuts a little before putting in the boil. 

PEANUT CANDY. 

Boil to the crack, 1 quart best New Orleans Molasses, 1 lb. Glucose and1 quart water. 

Prepare the meats by removing the thin reddish skin in which they areenveloped and fill a tray to about the depth of an inch. Pour over themthe hot candy prepared as directed, stirring the meats till each one iscovered. A little less candy should be used than will suffice toentirely cover the meats, though each separate one should be covered, the object being to use just enough of the candy to cause the meats toadhere firmly together, thus forming a large cake, which when nearlycold may be divided into squares or bars with a sharp knife. 

Almonds and other nuts may be used in the same manner above described. 

BARCELONA TAFFY. 

 5 lbs. Brown Sugar. 5 lbs. Crystal Sugar. 3 lbs. Barcelona Nuts. 2 lbs. Glucose. 2 quarts Water. Lemon Flavoring. 

Prepare the nuts by chopping them fine, boil the sugar, glucose andwater to the degree 300. Remove the pan a little from the fire add thenuts carefully; when thoroughly boiled through and amalgamated, add afew drops of lemon and pour out contents into frame or on pouring plateand mark into bars. 

COCOANUT TAFFY. 

 6 lbs. Granulated Sugar. 2 lbs. Desiccated Cocoanut Unsweetened. 4 lbs. Brown Sugar. 2 lbs. Glucose. 3 pints Water. Lemon Flavoring. 

PROCESS. --Melt the sugars in the water, bring it to the boil, add theglucose and continue to boil to the degree 300; lift the pan a littleway from the fire; let the desiccated cocoanut run gently in the boil;continue to boil until the lot is well mixed through; add a few drops ofoil of lemon and pour out in frames; use the lemon cautiously, too muchspoils the flavor. 

[Illustration: Fig. 14. 

 Cocoanut Slicer and Shredder. IMPROVED STEEL GRATER. Pat. Aug. 30, 1887. 

No. 2 we claim to be the best Hand Made Machine in the Market. It iseasily adjusted for cutting, slicing or grating, the several platesrequiring but a moment to adjust to the shaft. It is the only machinehaving an outside adjustment. 

 No. 2 Machine, Slicer and Shredder $20 00 Grater for same 3 00]

COCOANUT TAFFY OR STICK JAW. 

 6 lbs. Granulated Sugar. 4 lbs. Brown sugar. 3 pints Water. 2 lbs. Glucose. 4 Large Cocoanuts Sliced. 

PROCESS. --Boil to crack 310 by the thermometer, the sugar, glucose andwater; have the cocoanut freshly peeled and sliced ready; raise the pantwo or three inches from the fire; slide in the nut, stirring gentlywith spatula to keep them off the bottom till well boiled through, thenpour out in tins or frames. 

N. B. --Stir gently only the one way or you may grain the boil. 

[Illustration: Fig. 13. 

Citron and Orange Peel Slicing Machine. 

This is a useful Machine for Slicing Peel in thin and regular pieces forthe tops of Maderia Cakes, etc. 

It is also made double-action i. E. --with both Slicing and ShreddingKnives, the latter being used to shred or grate Cocoanut, etc. , veryfine. 

Price, $13 00]

[Illustration: Fig. 202 a. Price $1 00. 

New Almond Grater. 

One of the Best Almond Graters in the Market. ]

EGGS AND BACON. 

 10 lbs. White Sugar. 2-1/2 lbs. Glucose. 3 pints Water. 1 lb. Nonpareils. 1 Cocoanut. Brilliant Rose Coloring. 

PROCESS. --Cut a large cocoanut into slices, dry them and lay them on thepouring plate in rows about half an inch apart; sprinkle between themthickly some nonpareil of various colors (hundreds and thousands). Boilto crack the sugar, glucose and water; tinge with brilliant rose, andcarefully and evenly pour the contents over the pouring plate, disturbing the nut and nonpareil as little as possible. A good plan isto have a small shallow ladle with an open spout, into which pour alittle of the boil, run over the plate a small stream from the ladlefirst, this will bind the nut, etc. , and keep them in their places whilethe bulk is being poured out. 

ALMOND HARDBAKE. 

 10 lbs. Good Brown Sugar. 2 lbs. Glucose. Lemon Flavoring if desired. 3 lbs. Almonds. 3 pints water. 

PROCESS. --Split with a sharp knife the almonds, lay them face downwardson an oiled plate, cover the plate as closely as possible; boil theglucose, sugar and water to the crack 305; remove the pan from the fire, and pour the contents carefully and evenly over the almonds; theaddition of a little lemon or almond flavoring will improve it. 

N. B. --See remarks re-ladle in previous recipe. 

ALMOND ROCK. 

 10 lbs. Brown Sugar. 2 lbs. Glucose. 6 lbs. Sweet Almonds. 3 pints water. 

PROCESS. --Clean your almonds by blowing out all the dust and grit, pickout the shells, dissolve the sugar water and glucose; boil the lot up tocrack; pour the contents on oiled plate. Sprinkle the almond all overthe boil, shake over the lot a few drops of oil of lemon; turn up theedges first, then the whole boil; mix and knead it like dough until allthe almonds are well mixed in; no time must be lost in this process orthe sugar will get too hard; when firm make a long roll of the entireboil, place it on a hard wood board, and cut it up into thin slices; itwill have to be kept in shape while cutting, by turning over andpressing the sides as it becomes flat; a special large sharp knife isused for this purpose. A smaller boil than the above had better be triedby beginners, say half the quantity. This can be done by halving theingredients. Needless to state these remarks apply to other recipes. 

FRENCH ALMOND ROCK. 

 12 lbs. White Sugar. 3 lbs. Glucose. 6 lbs. Sweet Blanched Almonds. 4 pints water. 

PROCESS. --Boil the sugar, water and glucose in the usual way to thedegree of weak crack, 305 by the thermometer, then ease the pan a littleway off the fire, and let the almonds gently slide into the mass. Usethe spatula a little just to keep the almonds from sticking to thebottom, stirring lightly only the one way, then watch the boil carefullytill it turns a light golden color; lift off the pan and pour thecontents into the frames. The almond will come to the top better in tinsthan in pouring plates. 

Of course a better quality is made by adding more almonds, or viceversa. The almond after being blanched should be spread on a tin anddried, either on the stove top or in the oven. 

RASPBERRY CANDY. 

 12 lbs. White Sugar. 3 lbs. Raspberry Jam. 2 quarts water. Brilliant Rose Coloring. 

PROCESS. --Melt the sugar in water, and boil to ball 250; add theraspberry jam, and stir it well in; remove the pan from the fire, addsufficient coloring to make bright raspberry; rub part of the mixturewith spatula against side of pan until it changes a heavy opaque, thenstir the whole mass until uniform. Pour the contents carefully on aslab, covered with greased paper; make the sheet about 1/2 inch thick, mark into bars with a sharp knife, and break up when cold. 

APRICOT CANDY. 

 6 lbs. White Sugar. 2 lbs. Apricot Jam or Pulp. 2 pints water. Saffron Coloring. 

PROCESS. --Melt the sugar in the water and boil to ball, 250, add the jamor pulp. Stir well until thoroughly mixed in, remove the pan, rub partof the contents against the side of the pan with spatula until cloudyand opaque; color with saffron a bright yellow, then stir the wholetogether until uniform cloudy; pour out in frames or on slab coveredwith oiled paper. A pinch of tartaric acid would improve the flavor, butoften prevent candying, unless in the hands of an expert. In any casethe acid should be added in a fine powder after the whole has beenthoroughly grained. A pallette knife is a very useful knife for rubbingthe sugar against the sides of the pan. 

BROWN COCOANUT CANDY. 

 14 lbs. Brown Sugar. 6 large Cocoanuts Sliced. 3 pints water. 

PROCESS. --Melt the sugar in the water, and boil to degree of ball, thenadd the sliced cocoanut, stir them in remove the pan from the fire andrub the sugar against the side of the pan until it becomes cloudy stirthe whole together until the whole becomes cloudy and thick; turn outthe batch into tins or on slabs; mark with a sharp knife into squares orbars. When cold break it up at marks. Prepare the cocoanuts by cuttingthem up into thin slices with a spokeshave or machine. The brown skin isseldom skinned off for this dark candy. 

WHITE COCOANUT CANDY. 

 14 lbs. White Sugar. 6 Large Cocoanuts Peeled and Sliced. 3 pints Water. 

PROCESS. --Peel off all the brown skin from the nuts with a sharp knife;wash them and cut into thin slices. Melt the sugar in the water andboil to ball 250, add the sliced nuts, keeping the boil well stirred. When thoroughly mixed, remove the pan from the fire and commence tograin with pallette knife or spatula until the whole mass turns anopaque white. Now turn out the batch into frames, or on the slab, whichhas been covered with paper; mark into convenient sized bars, break upwhen set hard. 

CHOCOLATE COCOANUT CANDY. 

 10 lbs. Brown Sugar. 1 lb. Pure Block Cocoa. 4 Cocoanuts shredded. 3 pints water. 

PROCESS. --When cracking the nuts, do so over a basin and save all themilk: peel all brown skin off and cut the nut into fine shreds withmachine; dissolve the sugar in the pan with the water and cocoanut milk, boil up to ball, remove the pan a little off the fire, then add the nuttogether with the pure block cocoa, stir the whole together, grain onside of pan as before directed. Stir the whole well up and turn out intoframes or on pouring plates. 

N. B. --The pure cocoa should have been previously melted in a saucepan orchopped up in small pieces. In the latter case there is less waste, andthe heat of the sugar would soon melt it. 

FRUIT CANDY. 

 7 lbs. White or Brown Sugar. 1 lb. Currants cleaned and dried. 1/2 lb. Sultanas. 1/2 lb. Sweet Almonds. 2 pints water. Saffron Coloring. 

PROCESS. --Mix together the fruits, which should have been freed fromgrit and dust; boil the sugar and water to the degree of ball, 250;remove the pan from the fire; gently grain the boil by rubbing a littleof the syrup against the side of the pan until cloudy, then slide in thefruit and stir the whole together, adding a little saffron to color abright yellow. See that the mass has changed to an opaque, then turn thelot out into frames or on a pouring slab. 

CANDIES, VARIOUS. 

Fruits green, dried or preserved, almonds and nuts of almost everydescription, as well as flavors and colors of a pleasant taste andpretty hue may be used in making candies. The process is exactly thesame: the ingredients can be arranged to suit the fancy of the maker andthe palate of his customers. The field to select variety from seemsinexhaustible, so that new goods of this class should be introduced ad. Lib. No good purpose could be served by giving a procession of thesesimple instructions, when with little thought and judgment anyone couldinvent a new candy for themselves. It might be as well to add that alittle glucose or cream of tartar added will make the candies softer, and may be used, if preferred, in each formula in the proportion of 2lbs. Of glucose or a teaspoonful of cream tartar to every 10 lbs. Ofsugar. 

[Illustration: ROLLER PATTERNS. 

 No. To lb. 

 1 Tom Thumb Drop 1000 2 Currant Drop 840 3 Acid Drop 500 4 Sour Ball 250 5 Sour Ball 180 6 Fish 200 7 Fish 150 8 Fish 120 9 Fish 60 10 Fish 40 11 Strawberry 200 12 Raspberry 200 15 Shell 200 16 Motto Lump 200 17 Motto Lump 120 18 Motto Lump 80 27 Seal Cough 200 28 Waffle 180 33 Cigar 35 37 Heart and Hand 100 38 Acorn 209 42 Batton 200 53 Cough 120 54 Polka 200 55 Rifle 150 58 Twist Loaf 200]

BARLEY SUGAR DROPS. 

 14 lbs. White Sugar. 3 lbs. Glucose. 4 pints water. 1/4 oz. Oil Lemon. Saffron Coloring. 

PROCESS. --Put the sugar and water in a pan, place it on the fire, givingit an occasional stir until the sugar is dissolved, then add theglucose, or 1/4 oz. Cream of tartar--either will do, but do not useboth--place the cover on the pan and let it boil for ten minutes or so, (the cover is put on to steam the sides of the pan and keep it clean andfree from granulation); take off the cover and put in the thermometer, immersing the bottom part in the boiling liquid. Let the whole boiluntil it reaches the degree of crack, 300; tinge with saffron, then pourthe contents on pouring plate, which has been previously oiled; sprinklea few drops of oil of lemon over it, turn the edges as it begins tocool: then turn it over, knead it up as soon as you can handle it: if itis on a cool slab you must be pretty smart or it will get too hard. Assoon as it gets stiff enough cut off small convenient pieces and passthrough the barley sugar machine; when cool break up, give them a goodshake in a rough sieve to free them from any machine scraps; the dropsare then ready for bottling. Powdered sugar is not usually mixed withthese drops. 

PEAR DROPS. 

 14 lbs. White Sugar. 3 lbs Glucose. 1/4 oz. Essence of Pear. 1 oz. Tartaric Acid. 2 quarts water. Paste, Red Color. 

PROCESS. --Dissolve the sugar in the water, add the glucose, and bringthe whole to the degree of crack, pour the contents on the slab, rub ina little red paste color in one corner of the boil to color light pink, turn up the edges, add the powdered acid in a little heap, pour over theacid the pear essence and thoroughly mix through the entire mass bykneading: when the batch is stiff enough cut off in small pieces andpass through the pear drop rollers; when cold sift and mix some icingsugar amongst them, and bottle. 

RASPBERRY DROPS. 

 14 lbs. White Sugar. 2 quarts water. 3 lbs. Glucose. 1/2 oz. Essence of Raspberry. 1 oz. Tartaric. Coloring, Brilliant Rose. 

PROCESS. --Melt the sugar in the water, add the glucose and boil thewhole up to crack; pour out the boil on a cold slab, rub in a little ofthe cherry paste to color, turn up the edges, put in the powdered acidin a little heap, pour over the acid the raspberry flavoring and kneadup the batch till thoroughly mixed and fit for the machine. Cut off inpieces and pass through the raspberry rollers; sift, dust and bottlewhen cold. 

ALMOND TABLETS. 

 14 lbs. Brown Sugar. 3 lbs Glucose. Lemon Flavoring. 2 lbs. Almonds, Chopped. 4 pints water. 

PROCESS. --Boil the sugar, glucose and water, as directed, to the degreeof crack; pour the boil on oiled plate, sprinkle the almond over itwith a few drops of oil of lemon, knead the whole together till stiff, cut off small pieces and pass through tablet rollers. 

PINE APPLE DROPS. 

 14 lbs. White Sugar. 3 lbs. Glucose. 4 pints water. 1 oz. Tartaric Acid. Saffron Coloring. 1/4 oz. Essence Pine Apple. 

PROCESS. --Boil the sugar, glucose and water, as before directed, to thedegree of crack 310; add to the boil saffron paste after it has beenpoured on the slab: when on the slab put in the acid and essence ofpineapple; knead the whole together; when stiff enough, cut off inpieces and pass through the pineapple roll. 

COCOANUT TABLETS. 

 14 lbs. White Sugar. 3 lbs. Glucose. 1 lb. Desiccated Cocoanut. 4 pints water. 

PROCESS. --Boil the sugar, water and glucose to the degree of crack; pouron slab and sprinkle the desiccated cocoanut over the boil, flavor withlemon, mix up and pass through tablet rollers. 

ACID DROPS AND TABLETS. 

 14 lbs. Best White Sugar. 3/4 oz. Cream of Tartar. Lemon Flavoring. 4 pints water. 4 oz. Tartaric Acid. 

PROCESS. --Put the sugar and water in clean bright pan and bring to theboil, add cream of tartar, place the lid on the pan and boil for tenminutes: remove the cover and put in thermometer, boiling on a sharpfire to the degree of crack: pour out at once on clean, greased slab:when cool enough, turn up at the edges and fold the boil over, then addthe acid which has been finely powdered, together with a few drops oflemon; knead up the whole until stiff and pass through drop or tabletrollers; break up when cold, and dust with powdered sugar, weigh andbottle. 

N. B. --We mean the term "white sugar" to include loaf, dutch crush, granulated or crystal; any of these of good quality will answer thepurpose. 

BROWN COUGH DROPS. 

 14 lbs. Brown Sugar. 3 lbs. Glucose. 3 oz. Acid Tartaric. 1/2 oz. Oil Aniseed. 1/4 oz. Oil Cloves. 1/4 oz. Oil Peppermint. 2 oz. Herb Horehound. 5 pints Water. 

PROCESS. --First boil the herb horehound in the water ten minutes, thenstrain; add the liquor to the sugar and the glucose, and boil as forother drops to crack 310; pour on oiled slab; turn up the edges and foldin the boil, then put the tartaric acid in a little heap on the boil, and pour over it the aniseed, clove and peppermint, knead up the whole, thoroughly mixing the flavors until stiff enough to pass through machinecough drop rollers. 

N. B. --The brown sugar should be of good boiling quality. 

LIGHT COUGH DROPS. 

 14 lbs. White Sugar. 3 lbs. Glucose. 3 oz. Acid Tartaric. 1/2 oz. Cough Drop Essence. 1/2 oz. Oil Aniseed. 4 pints Water. 

PROCESS. --Boil the sugar, glucose and water as before directed to thedegree of crack, 310; pour on greased slab; first turn up boil, then addpowdered acid, cough drop essence and oil of aniseed; mix thoroughlyuntil ready for machine, and pass through cough drop rollers; break up, sift, and dust with powdered sugar. 

N. B. --We have almost said enough about plain machine drops; they are allpractically made alike, the color, flavor and shape alone differing. See_our_ list for _colors_ and _flavors_, _candy machines_ and _rollers_. 

TAR COUGH DROPS. 

1 oz. Dried Rose Leaves boil in 1 gallon water to half a gallon, strainand mix with 10 pounds Sugar, 21 pounds Glucose and 1 oz. Strained Tar, boil to the crack and finish as for other drops. 

IMITATION CHOCOLATE STICKS. 

 8 lbs. White Sugar. 2 lbs. Glucose. Vanilla Flavoring. 3 pints Water. 1 oz. Tartaric Acid. 

PROCESS. --Place the pan containing the sugar and water on the fire, stirin the glucose and bring the lot to the degree of weak crack, 300; pouron the slab, turn up the edges, fold over the boil, and add the acid andvanilla; when thoroughly mixed and stiff enough to handle, then pullover the hook until glossy white: remove it to the slab, and roll intorods about half an inch thick; when cold snip off into short equallengths and dip them into melted chocolate paste, composed of 1/2 lb. Pure block cocoa, 1/2 lb. Ground sugar and 3 oz. Lard or cocoa butter(no water). Melt these ingredients in a vessel by standing it on the hotfurnace plate (not too near the fire) stir until all is dissolved andincorporated, then dip sticks in this mixture singly, taking them outimmediately and laying them on wire frames to dry. 

CHOCOLATE COCOANUT STICKS. 

 8 lbs. White Sugar. 2 lbs. Glucose. Desiccated Cocoanut. 3 pints Water. 4 oz. Pure Cocoanut. 

PROCESS. --Boil the sugar, water and glucose as directed to degree ofweak crack, 300; pour on oiled slab: cut off one third for pulling; addto the other two-thirds the pure cocoa and mix it in; pull the smallerpiece over the hook until white and glossy; spread out the solid sugarand lay the pulled in the centre casing it round evenly then roll intosticks 1 inch thick; when cold, snip off into lengths make a thinsolution of gum or gelatine, wet the surface of each stick, and roll indesiccated cocoa nut; when dry they are ready for sale. 

ACID STICKS. 

Clear white. 

 10 lbs. White Sugar. 2 oz. Tartaric Acid. Lemon Flavoring. 1/2 oz. Cream of Tartar. 3 pints water. 

PROCESS. --Put the sugar and water in a clean bright pan, add the creamof tartar and boil up sharply to a weak crack, 300; pour the batch onoiled slab; turn in the edges, fold the boil over, then put in powderedacid with a few drops of lemon; knead the whole together, working oneend down to a point; draw it out the required thickness, the full lengthof the plate, cut it off, then do another length likewise, repeating theoperation until the boil is worked up; keep the first piece in shape byoccasionally rolling them while the remainder of the boil is beingpulled out and shaped. When the boil is finished, and the sticks cold, snip them off in lengths with scissors. An assistant is very useful tokeep the sticks in motion while the boil is being worked up or they maybecome flat. 

PEPPERMINT STICKS. 

Dark brown with light stripes. 

 8 lbs. Brown Sugar. 2 lbs. Glucose. 3 pints Water. Peppermint Flavoring. 

PROCESS. --Bring the sugar, glucose and water to the degree of crack inthe usual way; pour the batch on the slab; work in the flavors; cut offa piece about 1-1/2 pounds from the boil and pull it over hook untillight and satiny, then roll the pulled sugar out into a long stick, cutit into six pieces of equal length and lay them on the solid boillongways and equal distances apart, then roll the boil into shape, bringdown one end to a point; pull out into convenient lengths, twistingthem so that the stripes form a pretty spiral round the stick. 

N. B. --For the stripes in this case, white sugar is often used and looksmuch better, but to do so two pans are necessary, one may be a smallsaucepan to boil two pounds. The white sugar is boiled separately in theordinary way, otherwise, process, would be exactly as described. 

LEMON STICKS. 

 Pulled yellow centre with yellow case. 

 8 lbs. White Sugar. 2 lbs Glucose. Yellow Paste Color. 3 pints Water. Lemon Essence. 

PROCESS. --Boil the sugar, glucose and water to a weak crack; pour thebatch on oiled slab; work in color and flavor; cut off one-third andpull over the hook until of a bright yellow satiny appearance; remove itfrom the hook; spread out the plain sugar and lay the pulled in thecentre; case it nicely all round with solid, then commence to roll;bring one end down to required thickness; pull out into sticks as longas convenient, when cold snip into lengths required. 

ORANGE STICKS. 

 Pulled white body with one broad red and two narrow orange stripes. 

 8 lbs. White Sugar. 2 lbs. Glucose. 3 pints Water. Red Coloring. Oil of Orange. Tartaric Acid. 

PROCESS. --Boil the sugar, glucose and water to the weak crack, 300; pourbatch on slab; cut off about one-third of the boil; divide this into twopieces; color one-part a deep red and the other a deep orange; mix inthe colors quickly and stand them aside on a piece of wood in a warmplace till wanted; now put the acid and flavoring into the largerportion of the boil and pull over the hook until white and spongey;remove it to the slab, then take the piece of red sugar and draw it outabout 18 inches long and 2-1/2 inches wide; lay it down the centre ofthe pulled sugar, then take the piece of orange sugar and pull it outabout 3 feet, half the thickness of the red, cut in two and place one oneach side of the red, about two inches from it, roll, twist and pull outthe recognized thickness; when cold, snip in lengths. 

CINNAMON STICKS. 

Clear pink body with four narrow white stripes. 

 6 lbs. White Sugar. 2 lbs. Glucose. Cinnamon Flavor. 3 pints water. Cherry Paste Color. 

PROCESS. --Bring the sugar, glucose and water to the crack and pour out;cut off piece and pull it white: color the body light pink, add theflavor, prepare the four stripes as before directed, lay them on theclear sugar, equal distance apart, roll out in lengths and snip off whencold. 

CLOVE STICKS. 

Almost transparent with a tinge of red, striped with white and redstripes alternately. 

 8 lbs. Sugar. 2 lbs. Glucose. 3 pints water. Cherry Paste Color. Oil of Cloves. 

PROCESS. --Boil the sugar, glucose and water to 300; pour on the oiledslab; cut off small portion, divide it into two, color one deep red, pull both stripes and lay them alternately on the solid sugar, form theboil into a roll, bring down one end, usually the left end, to a point;pull out in long lengths and twist; when cold snip with scissors tosize. 

RASPBERRY STICKS. 

Pulled white centre, cased with red and striped with six narrow whitestripes. 

 8 lbs. White Sugar 2 lbs. Glucose. 3 pints water. Cherry Red Paste Color. Raspberry Essence. 

PROCESS. --Boil the sugar, glucose and water to crack 300; pour the batchon plate; cut in half and color one half red, then flavor both halveswith essence, (raspberry and a little tartaric acid); pull one half overthe hook and cut off one third of it and lay it aside; put the other twothirds in the centre of the red solid sugar and case it around; now laythe remaining piece of pulled sugar in six lengths of equal thicknessand distances apart on the top of the cased boil; roll out the ball tothe required thickness, twist and snip off into lengths when cold. 

TWISTED BARLEY SUGAR STICKS. 

Hand Made. 

 8 lbs. White Sugar. 2 lbs. Glucose. 3 pints water. Lemon Flavoring. Saffron Color. 

PROCESS. --Put the sugar and water in a clear, bright pan and bring to aboil, then add the glucose: put on the lid for five minutes, continueboiling in the usual way till it reaches crack 300; now add sufficientcoloring to tinge a golden color and pour the boil carefully over thesmooth slab, so that the sheet of sugar will not be more than the eighthof an inch thick. When the sheet has partly set, cut it into strips oneinch wide and the whole length of the sheet with scissors. Let anassistant take charge of the strips and twist them by taking hold of anend in each hand and turn them in opposite directions, forming a spiralcolumn; when cold snip the required lengths and carefully weigh andbottle. To make these goods the operators must be very quick in theirmovements. The slab must be warm on which the sugar is poured, as thethin sticks cool so fast and get brittle. 

PEPPERMINT BULL'S EYES. 

For cornered drops cut at angles, black with white stripes. 

 8 lbs. Brown Sugar. 2 lbs Glucose. 3 pints water. Peppermint Flavor. 

PROCESS. --The process is exactly the same as for peppermint stick, viz;boil the sugar water and glucose to weak crack, 300; pour the boil onoiled plate, flavor with peppermint and work well up; in a smaller panhave two pounds of white sugar, with the usual proportion of cream oftartar and water boiled to the same degree; pull this over the hookuntil white and porous; remove it to the plate and work it down intolengths about one inch thick; lay them longways on the solid boil, equaldistances apart; make the whole boil into a thick roll, bringing one enddown to a point; draw off as for one cent sticks, but thicker; then withscissors snip them off in pieces about an inch long. Hold the scissorsin the right hand, the sugar in the left; every time you make a clipturn the sugar half way round, so that the corners of each cushion willbe at opposite angles. 

BULL'S EYES, (Various. )

The formula given for the different kinds of sugar sticks will answerfor the variety of bull's eyes. The process and ingredients areprecisely alike. The sticks may or may not be drawn out a littlethicker, according to the size of drop required. Cream of tartar may besubstituted for glucose in all recipes given for boiled goods. The sugaris not boiled quite so high for hand goods or pulled sugar as it is formachine drops; being a little lower it works better, keeps longerpliable, and is less brittle when cold. 

ROUND BALLS. 

 8 lbs. Sugar. 2 lbs. Glucose. Color. 3 pints water. Flavor. 

PROCESS. --Boil the sugar, water and glucose in the usual way to weakcrack, say 300; pour the boil on the slab, color and flavor to taste;work the batch up until stiffish, then roll the boil round, getting oneend down to a point as directed for sticks, pull it off in lengths ofabout three feet and about one inch thick; cut in pieces with "JACKSONBALL CUTTER" and roll round with the hand. An expert assistant isnecessary for this operation, as the balls must be shaped while hot andkept on the move till cold. 

[Illustration: JACKSON BALL CUTTERS. 

This cut represents our Improved Ball Cutter, or Press, which cuts onlyone size ball; the improvement consists of a finger bar, operated by acam, so that each time the handle is raised the fingers throw out theballs from between the knives. 

Fig 211 a. 

 No. 1 Cuts 8 balls, 1-1/8 inch diameter (with Fingerbar)} " 2 " 11 balls, 13-16 in. " " } $15 00 " 3 " 9 balls, 1 inch " " }]

[Illustration: Jackson Ball Cutter. 

This Machine has two steel knives, and is regulated by a gauge, so thatit will cut Balls of any size. 

Fig. 210 a. 

Price, $5 00 ]

This general recipe will apply to all balls. For details of pulling, striping, casing and variety the reader is referred to the variousprocesses given for sticks and bulls eyes. They are all made andfinished in this way. For small sizes, pull out the lengths thinner; forlarge sizes, thicker. 

To make the various striped balls nicely, requires practice and a gooddeal of it. No amount of book learning will teach those who are quiteignorant of sugar boiling; but at the same time if the reader hasmastered the simpler process at the beginning of the book, he is quitecapable of understanding this and working out his own ideas in this way;but hand-made balls should not be attempted until the learner feelsconfident he can manage a boil easily and quickly, because there is notime to think after the sugar is on the slab. The manipulation must nowhave been acquired to an extent so as to enable the operator to proceedas if by instinct. 

ROSE BUDS. 

 8 lbs. White Sugar. 2 pounds glucose. 5 or 6 drops Otto of Roses. 3 pints water. Cherry Paste Color. 

PROCESS. --Boil the sugar, glucose and water to the degree of crack 300, pour on oiled slab, cut off about one third for pulling, color thelarger piece a deep red and flavor with otto of roses; pull the smallerpiece over the hook till white; spread out the larger piece, lay thepulled sugar in the middle, casing carefully round, pass through smallacid drop rollers. 

N. B. --Turn the boil on its edge every time you cut a piece for themachine, in order to keep the pulled sugar as near the centre aspossible. 

RIPE PEARS. 

 8 lbs Sugar. 2 lbs. Glucose. 3 pints water. 1 oz. Tartaric Acid. Cherry Red. Yellow Paste Color. 1/4 oz. Essence Pear. 

PROCESS. --Melt the sugar in the water, add the glucose and boil to 305;pour on slab, cut the batch into three equal parts, flavor with essenceof pear, together with a little acid, color one part deep red and onedeep yellow, pull the third portion over the hook and lay it between theyellow and red pieces so that one side will be yellow and the otherbright red; cut off into convenient sizes and pass through large peardrop rollers. These goods are sold either plain or crystalized. 

BOILED SUGAR TOYS. 

See our stock of clear toy moulds, list of which is mailed onapplication. They may be had to turn out all kinds of figures, such asdogs, cats, elephants, etc. They are very popular among the children andsell well in certain districts, and show a handsome profit. The mouldsare generally made in two parts; they must be well oiled; the sugarboiled as for drops. Fill the moulds full, and just before the wholemass sets, pour as much of the sugar out as will run; this will leaveonly a thin coating which cling to the sides of the shapes and willeasily come out when the mould is parted, then you have the figurescomplete but hollow. Boiled sugar whistles are made exactly the sameway. 

TO CRYSTALIZE BOILED SUGAR GOODS. 

Several descriptions of boiled sugars are sold crystalized, which lookvery pretty and stand exposure to the atmosphere better. The process isvery simple and may be done with little trouble. When the drops havebeen made and set, break them up and sift them well in a coarse sieve, now shake them over a pan which is boiling, so that they get damped bysteam, and throw them in a heap of crystal sugar; mix them well up, sothat the sugar adheres to the drops uniformly: now sift them out of thesugar again and they will dry in a few minutes and be ready for packing. Another method is, when the drops have been made and sifted, to have athin solution of gum or gelatine and shake it over them and rub them alltogether till damp all over; now throw over them sufficient crystalsugar to coat them and mix them up; when dry sift again and pack. 

N. B. ---When being crystalized the goods should be warm, not hot, orthey will candy. Large French pears should be crystalized by the latterprocess and be almost cold during the operation; being bulky theyretain the heat a long time, and therefore have a great tendency tograin. 

IMITATION INDIAN CORN. 

 8 lbs. White Sugar. 2 lbs. Glucose. Yellow Color. 3 pints Water. Lemon Flavoring. 

PROCESS. --Boil the sugar, glucose and water to weak crack, 305; pour theboil on slab, flavor with lemon and color yellow; cut this boil in twoand pull one-half over the hook; roll the pulled half out in lengthsabout the size of a corn pod; now put the plain yellow sugar through theTom Thumb drop rollers, loosening the screws a little, and ease thepulled sugar with sheets from the machine; if done carefully, the resultwill be a good imitation of real Indian corn. 

POPCORN BALLS. 

Roast the corn berries over a smokeless fire in a corn popper (get ourprice for corn poppers); keep shaking until every berry has burst; boilsufficient sugar and water to the degree of feather, 245; add to each 7lbs. Syrup, four ounces of dissolved gum arabic; wet the popped corn inthis syrup, and roll them in fine pulverized sugar until coated allover, then lay them aside; when dry repeat the coating process in thesame manner until they have taken up the desired thickness of sugar. Weigh or measure sufficient coated berries, according to size of ballrequired, moisten them with thin syrup, partly form the ball by hand, then put it in a pop corn ball press and press tightly into shape, thenform into balls in the usual way with pop corn ball press. 

[Illustration: Pop Corn Ball Press

Makes Balls 3-1/2 inches diameter, has brass cups top and bottom, soarranged that the ball is pushed out of the cup at each operation. 

Any Size Ball made to order. 

Price complete any size Ball, $35 00

Fig. 208 a. ]

POPCORN BRICKS. 

PROCESS. --The corn berries are prepared as for balls; boil brown sugarin the proportion of 8 lbs. Sugar and two pounds molasses to ball, 250;pour the syrup over the corn and thoroughly mix them; press themimmediately into oiled tins. The process should be done quickly and theseeds pressed as tightly together as possible; when cold they are readyfor sale and may be cut to size with sharp knife. 

[Illustration: POP CORN HAND BALL PRESS. 

 2 in. Diameter Price $4 00 2-1/2 " " " 4 00 3 " " " 4 00 3-1/2 " " " 5 00 4 " " " 5 00 Egg Shape 3-1/8 × 2-1/4 " 5 00

Fig. 209 a. ]

POP CORN CAKES. 

PROCESS. --Prepare the corn as for balls and pack them closely intostrong square tins slightly oiled with olive oil of best quality; boilto crack, sufficient brown sugar and glucose for quantity required andpour the hot syrup over the pop corns, just enough to make them adhere. When cold cut them up with a sharp knife the size. 

[Illustration: CORN POPPERS--Made Very Strong. 

 1/2 Peck $2 00 1 Peck 2 75 1/2 Bushel 3 75 1 Bushel 4 75

Fig. 523. ]

JAP NUGGETS NO. 1. 

 2 lbs. White Sugar. 4 lbs. Glucose. 4 lbs. Desiccated Cocoanut unsweetened. Yellow Coloring. 1-1/2 lbs. Farina. 2 pints Water. 

PROCESS. --Mix the ingredients in copper pan; boil on a slow fire tostiff ball, 250, stirring all the time; add coloring to fancy; whenready, pour carefully on an oiled plate, making the sheet about half aninch thick; when cold, dust with pulverized sugar and cut up with sharpknife to size. 

N. B. --A few loose iron bars are useful to form a square on the pouringplate, in proportion to size of boil; that the exact thickness of sheetmay be determined. 

[Illustration: PATENT CANDY CUTTER. 

For Cutting Caramels, Japanese Cocoanut, and all kind of Bar Candies. 

Cuts all thicknesses up to one inch, and all widths up to one andone-quarter inches. 

Moving Bed of Machine is 32 inches long and 9 inches wide. Will cut 1500pounds of Candy per day. 

One of the handiest and most useful all round Machines a man can buy. 

Price, $75 00]

JAP NUGGETS NO. 2. 

 2 lbs. White Sugar. 4 lbs. Good Brown. 5 lbs. Desiccated Cocoanut. 7 lbs. Glucose. 2-1/2 lbs. Farina. 3 pints Water. 

PROCESS. --Put the sugar, glucose and water in the pan; place it on aslow fire; stir in the cocoanut and farina and boil to stiff ball, 255, keeping it well stirred. Pour on an oiled slab, and cut up to size; whenset, dust with powdered sugar. In large factories where this candy ismade, machinery plays an important part. In fact the manipulation ispractically all done by mechanism. There is the desiccator for preparingthe cocoanuts, the steam pans, which are fitted with beaters revolvinginside, fixed with chains and weights for lifting them out, so that thecans may be emptied and cleaned without trouble; also plates for rollingout sheets to size, and cutting machines which cut the nuggets any size, the machine being so arranged that by simply altering a pawl on aratchet wheel the size of the nuggets is determined. Where thiselaborate arrangement exists our formula would neither be desirable nornecessary, nor do we pretend to suggest or advise. However, many tonsare made in the ordinary boiling shop with the usual appliances andconveniences, and it is to assist people thus situated is the principalobject of this book. 

JAP NUGGETS NO. 3. 

 4 lbs. Good Brown Sugar. 3-1/2 lbs. Glucose. 3 pints Water. 4 lbs. Desiccated Cocoanut Unsweetened. 2 lbs. Farina. 

PROCESS. --As before, brown coloring should be used if required dark; itmakes goods look richer; when the boil is cut up the nuggets should bethrown into pulverized sugar. 

VANILLA NOUGAT (Common. )

 12 lbs. White Sugar. 3 lbs. Glucose. 1/2 oz. Essence Vanilla. 4 lbs. Sweet Almonds small. 3 pints water. 

PROCESS. --Put the sugar, glucose and water in a clean pan, place it on asharp fire and stir until dissolved; then put on the cover and let itboil for five or six minutes; now remove the lid and continue to boil tosoft ball degree; now pour the contents on a damp slab (one over whichwater has been sprinkled); when cool take a long flat spatula and workthe sugar about until it becomes white and creamy; now add the almonds(which have been previously blanched and dried), together with thevanilla essence; keep working up the whole until of uniform consistency;now spread the mass on wafer paper in sheets one inch thick, cover thesheets with wafer paper, rolling the top smooth; when set cut into bars. Should the cream be a little thin add some icing sugar when mixing; ifboiled properly this is not required. Most cheap Nougats now in themarket are made more or less according to this formula, color and flavordifferently for variety. 

ICE CREAM CONFECTIONERY. 

Boil 7 lbs. Of loaf sugar with three pints of water: add a smallteaspoonful of cream of tartar, allow it to boil for 10 minutes, thenadd one pound of fresh butter: it will then commence to froth up, andcare must be taken that the pan is large enough, as the syrup willoccupy twice the space than if there had been no butter added; boil thismixture to the degree of very weak crack, or 285 by the thermometer, atwhich point it is done; pour it on the slab, which has been of coursepreviously greased. As soon as it begins to cool, turn it up and kneadit until it gets stiff enough to pull over the hook. When on the hookpull it sharp till it gets white as snow. This white is usually flavoredwith vanilla or oil of lemon. It may be either pulled out in bars orleft in the heap. It is very easily broken in small pieces for retailpurposes. In the summer or hot weather keep this candy from the air, orit will be inclined to be sticky. This eats very rich and commands goodsale at best prices. 

RASPBERRY AND STRAWBERRY ICE CREAM CONFECTIONERY. 

This is made exactly as the last with the addition of a little red colorbefore the boil is poured out, or it may be colored on the slab; add alittle essence of raspberry or strawberry and a pinch of tartaric acidjust before pulling the boil. Color the raspberry a little deeper thanthe strawberry. 

CHOCOLATE ICE CREAM. 

To make chocolate ice cream, boil the same quantities as beforeprecisely in the same way in every particular. When the sugar has beenpulled out, work well into it 1/2 lb. Powdered chocolate; knead thiswell up in order that the chocolate may be well mixed with the sugar. Put in sufficient chocolate to give the boil a dark brown color, otherwise it would be too light when pulled. 

VANILLA CARAMELS. 

 8 lbs. White Sugar. 2 lbs. Glucose. 1 lb. Fresh Butter. 2 Tins Condensed milk. 2 pints water. Vanilla Flavoring. 

PROCESS. --Boil the sugar, glucose and water to the degree of ball 250;remove the pan a little from the fire, add the milk and butter, thelatter cut into little pieces and well stir in with wooden spatula untilthe whole is thoroughly mixed, then gently bring the mass through theboil and pour out on greased slab, making the sheet about 1/2 inchthick; when set cut with caramel cutter, and when cold separate thesquares and wrap in wax paper. 

COCOANUT CARAMELS. 

 8 lbs. Sugar. 2 lbs. Glucose. 1 lb. Fresh Butter. 1-1/2 lbs. Desiccated Cocoanut, unsweetened. 2 Tins Condensed Milk. 2 pints water. 

PROCESS. --Melt the sugar in the water, add the glucose and boil up toball 250; remove the pan to side, then stir in the butter, milk andcocoanut, bring through the boil, pour on slab or in frames about 1/2inch thick; when set mark with caramel cutter; when cold separate andwrap in wax paper. 

[Illustration: CLADS PATTERN COCOANUT GRATER. 

Extra Strong, Two Graters. Clamps to Table or Bench, $1 50

Fig. 21. 

Citron and Cocoanut Cutter. 

No. 1 Large Price, $1 20

A very handy and useful slicer. Durable and cheap. ]

RASPBERRY CARAMELS. 

 8 lbs. Sugar. 2 lbs. Glucose. 1 lb. Fresh Butter. Brilliant Rose Color. 1 lb. Raspberry Pulp or Jam. 2 Tins Condensed milk. 2 pints water. 

PROCESS. --Boil the sugar, glucose and water to weak crack 250; removethe pan to side of fire, add the milk, butter (cut small) and jam; stirthe whole together, replacing the pan on the fire; add sufficientcoloring; keep stirring all the time until the whole comes through theboil; pour out, mark with set, divide and wrap when cold. 

WALNUT CARAMELS. 

 8 lbs. White Sugar. 1 lb. Shelled Walnuts broken small. 2 lbs. Glucose. 1 lb. Fresh Butter. Saffron Coloring. 2 tins Condensed Milk. 2 pints Water. 

PROCESS. --As above, caramels require careful watching and a lot ofstirring, the boil being liable to catch and flow over; fire must not betoo fierce; when too hot put an iron under one side of the pan to keepit up a little from the fire; keep constantly on the stir after butterand flavoring ingredients are added. 

CHOCOLATE CARAMELS. 

 8 lbs. Good Sugar. 1/2 lb. Pure Chocolate unsweetened. 2 lbs Glucose. 1 lb. Fresh Butter. Vanilla Flavoring. 2 pints Water. 2 tins Condensed Milk. 

PROCESS. --When the sugar, glucose and water have been boiled to thedegree of ball, 250, and the milk, butter and chocolate have alldissolved and incorporated, bring gently through the boil, then pour outon oiled slab or in frames; when set, mark deeply with caramel cutter;when cold, separate with sharp knife and wrap in wax paper. 

VANILLA CARAMELS NO. 1 Quality. 

 6 lbs. Sugar. 2 quarts Sweet Cream. Essence of Vanilla. 15 lbs. Fresh Butter. 4 lbs. Glucose. 

PROCESS. --Put the sugar, glucose and cream in the pan; put it on a slowfire and stir constantly; let it boil to a stiff ball, then add thebutter; keep stirring, when it has well boiled through, remove the panfrom the fire; flavor with vanilla extract: pour out on oiled plate;mark when set with caramel cutter; when cold, divide with sharp knifeand wrap each caramel in wax paper. 

VANILLA CARAMELS, No. 2 Quality. 

 5 lbs. Sugar. 1 lb. Fresh Butter. 3 pints New Milk. 1/2 oz. Cream of Tartar. 2 pints water. Vanilla Flavoring. 

PROCESS. --Boil the sugar, milk and water with the cream of tartar on aslow fire, stir all the time till it reaches a stiff ball, add theextract of vanilla and stir it gently; remove the pan from the fire andpour contents on oiled slab; mark deep with caramel cutter when set;when cold separate with sharp knife. These caramels should be creamcolor. 

MAPLE CARAMELS. 

By using pure maple, maple caramels may be made precisely as vanilla;the flavor of the maple sugar is sufficient without any artificialessence. These caramels will of course be dark. 

RASPBERRY AND STRAWBERRY CARAMELS. 

These flavors may be used in either of the last two recipes--bestquality according to the first, second quality as to the second. Walnut, cocoanut, etc. , may be added for other flavors. 

CHOCOLATE CARAMELS No. 1 Quality. 

 6 lbs. Best Sugar. 4 lbs. Glucose. 1-1/2 lbs. Pure Chocolate, Unsweetened. 2 quarts Sweet Cream. 1-1/2 lbs. Fresh Butter. 

PROCESS. --Put the sugar and cream in the pan, stir it well together, then add the glucose; let it boil to a stiff ball, ease the pan off thefire a little and put in the butter in little pieces, then thechocolate; keep stirring together; bring the mass through the boil, thenadd extract of vanilla; remove the pan and pour contents on oiled slab, making the sheet about 1/2 inch thick; mark deep with caramel cutterwhen set; divide with sharp knife when cold and wrap in paper. 

CHOCOLATE CARAMEL, No. 2 Quality. 

 5 lbs. Sugar. 3/4 lb. Fresh Butter. 1 quart of New Milk. 3/4 lb. Pure Chocolate, Unsweetened. 1/2 oz. Cream of Tartar. 

PROCESS. --Melt the sugar in the milk, add the cream of tartar and boilto the degree of ball; ease the pan a little off the fire and stir inthe butter and chocolate; bring the whole to a boil, add extract ofvanilla, then remove the pan and pour contents on the slab; mark andseparate as directed on last. 

UNWRAPPED CARAMELS. 

Caramels have usually been sold wrapped in wax paper. This is necessarywhen the goods are boiled very low and contain a large proportion ofglucose. Like other caramels the ingredients vary, but the followingwill answer the purpose:--

 7 lbs. White Sugar. 2 lbs. Glucose. 1/2 lb. Fresh Butter. 1 Tin Condensed Milk, or one quart Sweet Cream. 3 pints water. Vanilla Flavoring. 

PROCESS. --Boil the sugar, glucose and water to weak crack 285; removethe pan from the fire, add the butter and milk, stir gently untildissolved, add the flavoring just before the stirring is finished, thenpour contents on oiled slab; when cool enough cut with caramel cutter. If required crinkly on top; run over the sheet with a corded rolling pinjust before cutting. 

[Illustration: BUTTERCUP OR MIXED DROP MACHINE. 

This Machine is used for Cutting Buttercups, and a large variety ofother Candies. Has saw teeth for making crimped edged buttercups. Veryquick working machine. 

Price, $19 00 ]

[Illustration: LATEST THING OUT. 

NEW SATINETTE PRESS. 

Buttercups and Satinettes will have a very large sale this season. 

Purchase one of our Machines and make your own. 

The Machine will pay for itself in a short time, besides you can alwayshave fresh made goods. 

Price $15. 00]

[Illustration: Cullums Patent Buttercup Cutter. 

No. 1. 

No. 2. 

Fingers for Buttercup Cutters. 

This is a Machine every Confectioner should have for cutting Buttercups, Drops, &c. 

No. 1 Machine is same as No. 2, but is 24 inches long, 3 inches wide, will cut 70 pieces at one movement, and is the cheapest Machine ever puton the market. Price, $5 00

No. 2 Machine is 34 inches long, 4 inches wide, cuts 150 pieces, givingthem a fine cushion shape and glossy appearance. Cuts three times asfast as any roller. Comparatively no waste or cracked Buttercups withthis Machine. Cut represents Lifter, the fingers of which fit into theknives of the Machine so that the 150 pieces of candy can be removed byone movement. Price, $14 00

Machine with Teeth to form Buttercup with Stitched Edges. Price, $20 00]

BUTTERCUPS. 

These beautiful candies are very popular; they are pleasing both to theeye and the palate when they are well made, but they must be kept airtight or they will soon lose all their attractiveness and become asticky mass, as they have a great tendency to "sweat. " In order toprevent this as much as possible it is advisable to use a little boraxin each boil. The process is simple enough, but must be worked quickly, in fact the beauty depends upon the rapid manipulation of the sugar overthe hook; keep the eye fixed on the color; as soon as it becomes aglossy satin with a close grain it is finished; lift it off the hookimmediately and return to the slab for casing. Do not carry on thepulling operation until it becomes spongy, and be careful not to use toomuch color; the tints should be light and delicate when finished. Machines are made for cutting buttercups, price $6. 00 and $14. 00, eachmachine. Crimped edge machine, $20. 00 each. _Get our price list. _

VANILLA BUTTERCUPS. 

 7 lbs. Best White Sugar. 2 lbs. Fondant Paste. 1 lb. Desiccated Cocoanut, fine. Green color. 1 teaspoonful Cream of Tartar. 1 quart water. Borax. 

PROCESS. --Put the sugar, water and cream of tartar in the boiling panand boil up to crack 310 in the ordinary way; while the pan is on thefire, take the fondant paste and work into it the desiccated cocoanut, with a little essence of vanilla, and lay aside till required. When theboil has reached the required degree pour the sugar on the slab, colorit light green, and when partly cool, pull over the hook until itbecomes a delicate satin tint; return it to the slab, press the boilout, lay the fondant paste in the centre and case it all around with thepulled sugar; now carefully work the one end of the boil down to a pointas for sticks and draw it out in lengths, required thickness: lay themon the machine and press gently until cut through; the buttercups arethen ready for packing. It is advisable to work small boils of thesegoods, as the casing being boiled soon gets brittle; keep turning thebulk round on the plate so as to keep the fondant paste exactly in thecentre. 

RASPBERRY COCOANUT BUTTERCUPS. 

 7 lbs. Best White Sugar. 2 lbs. Fondant Paste. 1 lb Desiccated Cocoanut. 1 lb. Raspberry Jam, boiled Stiff. 1 teaspoonful cream of Tartar. 1 quart Water. Carmine Color. Borax. 

PROCESS. --Work the jam and cocoanut into the fondant paste; boil thesugar, water and cream tartar to crack; pour on oiled slab; color lightrose tint: when partly cool, pull and work off as in the precedingrecipe and cut with buttercup machine. 

COCOANUT BUTTERCUPS. 

 7 lbs. Sugar. 2 lbs. Fondant Paste. 1 lb. Desiccated Cocoanut. Yellow Color. 1 teaspoon Cream Tartar. 1 quart Water with Borax. Lemon Flavor. 

PROCESS. --As usual, buttercups of any sort or flavor may be made byfollowing the directions given, and substituting different essences, jams, chopped nuts or almonds, and color to fancy. 

BLACK CURRANT BUTTERCUPS. 

 7 lbs. White Sugar. 2 lbs Fondant Paste. 1 lb. Black Currant Jam. 1/2 oz. Tartaric Acid. 1 teaspoonful Cream Tartar. 1 quart Water. Borax. Purple Color. 

PROCESS. --Work the jam, acid and color into the fondant paste, boil thesugar, water and cream tartar to crack, and work off as alreadydescribed. 

FONDANT CREAM WORK OR BUTTERCUP FILLING. 

This branch of the business has developed wonderfully during the lastfew years. This cream is not only moulded and worked into everyconceivable shape, size color and flavor by itself, but is used withchocolate, fruits, etc. , to make an endless variety of pleasing andtasty confections. The smaller goods in this work form the body, andsometimes the whole, of many beautiful mixtures, and no window can nowbe considered orthodox unless they have a good display of these goods. For our purpose the variety is a matter of detail which we only mentionto remind the reader that he must look for the greater part of itoutside the covers of this guide. The process is practically the sameall through; the mixing, flavors, colors and shapes make whateverdistinction there is. It will only be necessary to give a fair selectionof formulas to enable the reader to imitate anything he sees in thisline, or invent something new. 

[Illustration: Fig. 15. A

Asbestos Gas Batch Warmer or Spinning Furnace. --Two Sizes. 

32 inches long, price $15. 00. Can be used in sections if desired. ]

RASPBERRY & VANILLA FONDANTS. 

 10 lbs. White Sugar. 2-1/2 lbs. Glucose. Raspberry and Vanilla Flavor. 3 pints water. Carmine Color. 

PROCESS. --Boil the sugar, glucose and water in the usual way to thedegree of soft ball; then remove the pan from the fire; damp thepouring plate with cold water; pour the boil on it and let it remaintill nearly cold. With a long pallette knife or wooden spatula, commenceto work the syrup until it changes to a white glossy cream; then dividethe batch into two; put one part in the pan and remelt it, just enoughto make it a consistency to mould, add vanilla flavor and run it intorubber moulds; now put the other portion in the pan and remelt; color ita light pink; flavor with essence of raspberry and mould in the sameshapes; when the goods are set and cold crystalize them with cold syrup. 

N. B. --Have everything very clean when making fondants; every speck willshow; a touch of blue will make the white a better color. 

CHOCOLATE & VANILLA FONDANTS. 

 10 lbs White Sugar. 2-1/2 lbs. Glucose. Vanilla Flavoring. 3 pints Water. 1/2 lb. Pure Chocolate. 

PROCESS. --Prepare the fondant creams as in last recipe; when the boilhas been creamed, divide into two, one part being twice the size of theother, put the small portion in the pan to remelt, adding the chocolatepaste; stir until paste is dissolved and incorporated, but do not letthe cream boil; remove the pan from the fire; run chocolate cream inrubber moulds filling the impressions only one-third part full; thenmelt the white cream, flavor with vanilla and fill up the moulds; whenset crystalize in cold syrup; each fondant will be in two colors, whitetipped with chocolate. 

[Illustration: Fig. 15. Batch Warmer or Gas Candy Heater. Price $5. 00. ]

COCOANUT FONDANTS. 

 9 lbs. White Sugar. 2-1/2 lbs. Glucose. 1-1/2 lbs. Fine Desiccated Cocoanut, Unsweetened. Carmine Color. 3 pints Water. Lemon Flavoring. 

PROCESS. --Proceed to make the cream as before directed and divide thebatch into two equal parts: remelt one part and stir in half thedesiccated cocoanut with a few drops of lemon; half fill moulds; remeltthe other portion of cream; stir in the remainder of the cocoanut; colorpink, adding a few drops of essence lemon, and fill up the moulds;crystalize the usual way in cold syrup. 

STRAWBERRY FONDANTS. 

 9 lbs. White Sugar. 2 lbs. Glucose. Carmine Coloring. 2 lbs. Strawberry Jam. 3 pints Water. 

PROCESS. --Boil the sugar, glucose and water to a soft ball degree, pourthe batch on pouring plate, which has been previously damped with coldwater, let the boil remain till nearly cold, then with a wooden spatulawork the syrup about till it becomes cream, then mix in jam; return thewhole to the pan and remelt, add sufficient color to make a bright pink, then run into moulds; when set, crystalize in cold syrup. 

CHERRY FONDANTS. 

 10 lbs. Sugar. 2-1/2 lbs. Glucose. Cherry Flavor. 3 pints Water. Carmine and Saffron Color. 

PROCESS. --Select some large, preserved cherries, cut them in half. Boilthe sugar, glucose and water in the ordinary way to ball degree, pourthe batch on a damp pouring plate; when nearly cold work up the wholewith spatula till it becomes a white glossy cream, working the flavor inat the same time; then divide into three equal portions, color oneportion a bright pink and another a yellow, leaving the third white;knead each portion into stiff paste, adding a little icing sugar to makeit tough; pinch off small pieces and form them into balls about the sizeof the cherry, make them a little flat on one side; on this flat partstick a half cherry, squeezing them into shape; place them in canvastrays and put them in the drying room for a few hours to harden;afterwards crystalize with cold syrup. Other preserved fruits may beused in same way. 

FONDANTS FOR MIXTURES. 

 10 lbs. White Sugar. 2-1/2 lbs. Glucose. Flavors Various. 3 pints Water. Colors Various. 

PROCESS. --Boil the sugar, glucose and water as before directed to astiff ball and pour the sugar on damp slab; let it stand till nearlycold, then work it up with spatula till glossy cream; divide the boilinto as many portions as you want colors; then remelt this cream, colorand flavor to fancy; run the batch into moulds of different shapes. Whenthe fondants are set, crystalize in cold syrup. Fondants for mixture aremade a trifle harder to prevent being crushed with other sweets withwhich they are mixed. 

TO CRYSTALIZE FONDANTS

 13 lbs. Best White Sugar. 4 pints Water. 

PROCESS. --Boil this quantity of sugar and water for a few minutes, about220 degrees by the thermometer; stand it aside undisturbed till quitecold. Pack the fondants in crystalizing tins, putting wire trays betweeneach layer of say two inches deep; let the wire trays take a bearing onthe ends of the tin; when the tin is full, cover the goods with coldsyrup, putting a damp cloth over the top; stand the tins in a cool placein the drying room about ten hours; then remove them to a cold place;about an hour afterwards take out the plugs and drain off thesuperfluous syrup; when the fondants are dry, turn the tins on end, giving them a slight knock and empty them on clean trays; they will beready for packing in an hour or so. 

N. B. --If a thin skin forms over the top of the syrup, skim it off beforedraining the goods; it may tend to granulate them, but the damp clothought to prevent this skin forming. 

CHRISTMAS FANCIES--CLEAR TOY MOULDS. 

There are a great number of fancies made from grain sugars sold aboutChristmas time. Their beauty and attractiveness depends upon the mouldsin which they are moulded, and the taste displayed in painting ordecorating them. The goods themselves are quite a secondaryconsideration, being so simple to make. 

PROCESS. --Boil 7 lbs. Sugar, 1 lb. Glucose, 2 pints water in the usualway to the degree of ball 250, by thermometer; remove it from the fireand rub the sugar against the side of the pan until thick and white;stir it all together, then fill the moulds through the runner. Too muchsugar must not be boiled at one time, or it will set before it can beall run into the moulds; two or three pounds will be enough for abeginner to practice with. They will be hard enough to be taken out ofthe moulds in fifteen to thirty minutes, according to size after beingrun, and they will be ready for decorating. 

ARTIFICIAL FIGURES. 

Fruit, eggs, and any object may be taken from nature by this process, tobe transformed into sugar, afterwards glazed, colored to imitate natureso exactly as to deceive many persons. Boil the sugar in exactly thesame way as directed in the previous recipe, grain it and fill themoulds; in a few minutes run out as much sugar as will leave the mould;this will cause the casting to be hollow in the centre. Allow yourarticles to imitate the natural objects which they represent with liquidcolors and camel's hair pencils; if gloss is required the colors shouldbe mixed with a strong solution of gum arabic or isinglass to thedesired tint. 

COMPOSITION CLEAR TOY MOULDS. 

Made from Finest Quality of Metal. 

The Moulds marked thus X we have always in stock. Any others made toorder. 

 No. Name. No. In Mould. No. To Lb. Price. 

 x 1 Horse and Man large 3 16 $2 60 x 2 Horse, small 3 48 1 30 x 3 General on Horse 3 27 1 30 x 4 Horse 4 45 1 30 5 Horse, small 4 55 1 30 x 6 Cow 3 38 1 30 x 7 Sheep 4 30 1 30 x 8 Dog, large 3 43 1 30 x 9 Dog, medium 3 48 1 30 10 Dog, small 3 55 1 30 x 11 Monkey on Horse 3 35 1 30 x 12 Cat, large 3 28 1 30 x 13 Cat, small 4 32 1 30 x 14 Rat 4 32 1 30 15 Deer, small 3 32 1 65 16 Camel 3 45 1 30 x 17 Rabbit, large 3 16 1 30 x 18 Rabbit, medium 4 24 1 30 x 19 Rabbit, small 4 38 1 30 x 20 Lady on Swan 3 30 1 30 21 Chicken 3 38 1 30 x 22 Rooster 3 35 1 30 23 Eagle 3 35 1 30 x 24 Crow 3 40 1 65 25 Bear 4 35 1 30 26 Baby, large 3 32 1 65 27 Baby, small 3 30 1 30 28 Jim Crow 3 64 1 30 x 29 Man and Wheelbarrow 3 55 1 65 30 Woman and Churn 4 48 1 30 31 Hand 3 38 1 30 32 Basket and Flowers 3 38 1 30 33 Acorn 3 30 1 30 34 Harp 3 31 1 30 x 35 Fireman 3 24 1 30 x 36 Tom Thumb 3 48 1 30 x 37 Soldier 4 48 1 30 38 Steamboat 3 48 1 30 x 39 Locomotive 3 43 1 30 x 40 Sloop 3 43 1 30 41 Flat Iron 4 48 1 30 42 Key 3 35 1 30 43 Skate 3 55 1 30 44 Pistol 3 48 1 30 x 45 Shovel 3 27 1 30 46 Scissors 3 43 1 30 47 Fiddle 4 38 1 30 48 Bugle 3 55 1 30 x 49 Watch 3 21 1 30 50 Basket with handle 3 31 1 30 x 51 Flower Basket, handle 3 28 1 30 x 52 Pitcher, small 3 33 1 30 53 Rocking Horse, small 3 35 1 30 x 54 Three Figures 3 48 1 30 x 55 Rabbit and Basket 4 16 1 65 x 56 Locomotive, large 3 14 1 30 x 57 Church on Hill 3 18 1 30 58 Tea Pot 3 48 1 30 x 59 Lion 3 70 1 30 60 Sword 3 27 1 30 61 Boy and Goat 3 43 1 30 x 62 Watch, small 3 45 1 30 x 63 Donkey 3 55 1 30 64 Elephant 3 43 1 30 65 Caught in the Act 3 48 1 30 66 Ladders 3 40 1 30 x 67 Horse and Cart 3 28 1 30 x 68 Sparrow 3 19 1 30 69 Small Boat 3 43 1 30 70 Locomotive, small 3 28 1 30 71 Pitchers 3 31 1 65 x 72 Sugar Bowl 3 21 1 65 73 Tea Cup 3 40 1 30 x 74 Coffee Cup 3 21 1 30 75 Saucers 3 35 1 30 x 76 Tea Pot 3 12 2 60 77 Wine Glass 3 41 1 65 78 Wash Tub 3 33 2 00 79 Flower Vase 3 23 1 65 80 Round Table 3 31 1 65 81 Gun 4 48 1 30 82 Pistol 4 32 2 00 83 Pocket Knife 4 38 1 30 84 Dirk 4 40 1 30 85 Rooster, small 5 55 1 30 86 Crucifix 5 32 2 00 87 Axe 4 48 1 30 88 Pipe 6 21 2 00 89 Ass 5 48 1 30 x 90 Deer Lying Down 3 25 1 30 91 Mule 3 21 1 30 x 92 Dog, large 3 12 2 00 x 93 Dog with Basket 3 12 2 00 x 94 Dog standing with Basket 3 15 1 65 x 95 Peacock 3 21 1 65 96 Decanter 3 19 1 65 x 97 Boots 5 27 1 65 98 Plain Basket with Handle 3 23 1 65 99 Wine Glass, large 3 18 2 00 x 100 Fire Horn 3 21 2 00 101 Squirrel and Box 5 33 1 65 102 Broom 3 13 1 65 x 103 Bust of Napoleon 4 20 2 00 104 Ladys 3 28 1 65 x 105 Cupid 3 21 1 65 106 Rabbit 3 10 2 60 107 Fish on Plate 3 19 1 65 x 108 Rooster 3 14 1 65 x 109 Owl 3 16 1 65 x 110 Cupid and Basket 8 19 1 65 x 111 Pony 3 18 1 65 x 112 Dog 3 15 1 65 x 113 Cat and Dog Fighting 3 18 1 65 114 Grasshopper 3 13 2 60 x 115 Steamboat 3 19 1 30 x 116 Sea Lion 3 12 1 65 x 117 Rhinoceros 3 15 1 65 x 118 Tiger 3 15 1 65 x 119 Bear, small 3 20 1 65 120 Bear, Medium 3 16 1 65 x 121 Bear, large 3 8 2 60 x 122 Ape 3 14 1 65 x 123 Large Hand 3 11 1 65 x 124 Bear sitting up 3 16 1 65 x 125 Camel 3 18 1 65 x 126 Squirrel 3 13 1 65 127 Horse Jumping 3 30 1 65 x 128 Lamb Lying Down 3 14 1 65 129 Sugar Bowl 3 21 1 65 130 Double Pointed Iron 3 16 1 65 131 Boy on Rocking Horse 3 19 2 00 132 Elephant 6 21 2 00 133 Captain Jack 3 18 1 65 134 Frog Smoking 3 16 1 65 135 Swan 3 18 1 65 136 Trumpet 3 16 1 65 137 Boots 3 19 1 30 x 138 Elephant 3 14 1 65 x 139 Monkey on Camel 3 20 1 65 x 140 Cupid on Lion 3 18 1 65 141 Rabbit 4 25 1 65 142 Monkey Dressed in Soldier Clothes 3 24 1 30 143 Pipe 6 33 2 00 x 144 Sloop 3 12 2 00 x 145 Rabbit and Wheelbarrow 3 6 2 60 x 146 Lamb, large 4 14 2 60 x 147 Monkey on Camel 3 8 2 60 x 148 Boy and Large Lamb 3 11 2 60 x 149 Pig 3 18 1 65 150 Dog in Kennel 3 15 1 65 x 151 Fancy Clock 3 18 1 65 152 Small Boy 3 30 1 65 x 153 Mazeppa 3 13 2 00 154 Crane 3 15 2 00 155 Squirrel 3 10 2 00 156 Boy Riding Dog 3 18 2 00 157 Goat Jumping 3 16 1 65 x 158 Cow and Calf 3 23 1 65 159 Organ Grinder with Monkey 3 24 1 65 160 Chriskingle Deer and Sleigh 2 10 1 65 x 161 Basket 3 19 1 65 x 162 Baby in Cradle 3 16 1 65 x 163 Horse 3 20 1 65 x 164 Soldier Boy 3 13 1 65 165 French Lady 4 15 2 00 166 Fancy Bottles 4 12 1 65 167 Boy Stealing Apples 3 13 2 00 x 168 Hussar 3 9 1 65 169 Scotchman 3 11 1 65 170 Rabbit Soldier 3 9 2 00 171 Rabbit Drummer 3 9 2 00 x 172 Rabbit Sportsman 3 16 1 65 x 173 Railroad Car 3 18 1 30 174 Fancy Tea Kettle 3 11 1 65 175 Spread Eagle 2 7 1 65 x 176 Chinaman and Dog 3 13 2 00 177 Rabbit Traveller 3 16 1 65 x 178 Frog on Bicycle 3 15 2 00 179 Ostrich 3 12 2 00 180 Tramp 3 12 1 65 181 Fox 2 12 1 30 x 182 Horse and Jockey 3 19 2 00 183 Piggyback 3 16 1 65 184 Fancy Pitcher, large 3 13 2 00 x 185 Sail Boat 3 15 2 00 x 186 Irishman and Pig 3 15 2 00 187 Monkey and Piggyback 3 15 2 00 188 Policeman and Boy 3 14 2 00 189 Dog and Deer 3 12 2 00 x 190 Boy and Bicycle 3 18 2 00 191 Owl on Tree 3 12 2 00 192 Puss in Boots 3 10 2 00 x 193 Kangaroo 3 11 2 00 x 194 Giraffe 3 12 2 00 x 195 Fancy Pipe 2 12 2 00 x 196 Rifle 4 38 1 30 197 Irishman 3 23 1 30 x 198 Chinaman 3 19 1 30 x 199 Israelite 2 10 1 30 200 Uncle Sam 3 23 1 30 201 Dutchman 3 16 1 30 x 202 Dog Sitting Up 3 12 1 65 203 Basket 3 14 2 00 204 Dog Running 3 21 1 30 205 Shears 3 38 1 30 206 Shovel 3 21 1 30

LARGE MOULDS FOR HOLLOW OR CLEAR TOYS. 

 No. Name. Size. No. In Mould. Price. 

 1 Deer 5 × 7 1 $4 00 2 Deer 3 × 7 1 2 60 3 Horse 5-1/2 × 5-1/2 1 6 75 * 4 Horse 2-1/2 × 2-1/2 1 1 00 5 Horse 2-1/2 × 2-1/2 2 2 00 6 Horse 3 × 2-1/2 1 1 00 * 7 Horse 2 × 2-1/2 3 2 00 * 8 Camel 3 × 3 1 1 65 9 Camel 5-1/2 × 5-1/2 1 6 75 10 Elephant 3 × 5 1 2 00 11 Elephant and Boy 3 × 3 1 1 30 * 12 Goat 3 × 2-3/4 2 2 00 * 13 Cat 5 × 4-1/2 1 2 60 14 Cat 3 × 4-1/2 1 2 00 15 Dog 6 × 4 1 6 75 16 Dog Lying Down 3-1/2 × 5-1/2 1 2 60 17 Dog 3-1/2 × 4-1/2 2 3 10 18 Wm. Penn 5-1/2 high 1 2 00 * 19 Indian 5-7/8 high 1 2 00 20 Rooster 5 × 3-1/2 1 2 00 21 Rooster 3-1/2 × 3 1 1 00 22 Locomotive 10 × 5-1/2 1 13 00 23 Locomotive, Rabbit Engineer 3-1/2 × 3-3/4 1 2 60 24 Basket 2 × 6 1 9 25 25 Basket 4-1/2 × 4 1 2 60 26 Priest Blessing Children 2 × 6 1 1 30 27 Washington 7 in. High 1 1 30 28 U. S. Grant 2-1/4 in. High 1 2 00 29 Gun 7 in. Long 3 2 00 30 Gun 7 in. High 1 1 00 31 Ship Full Sail 7-1/2 × 6 1 6 75 32 Steamboat 6-1/2 × 4 1 6 75 33 Rowboat 9 in. Long 1 4 00 34 Rowboat 6 in. Long 1 1 00 * 35 Rowboat 2-1/2 in. Long 2 2 00 36 Whistle 4 2 00 37 Whistle 3 1 30 38 Spread Eagle on Half Globe 4 × 6 1 6 75 39 Rabbit 5 × 5 1 2 60 40 Rabbit 3 × 3 2 2 00 * 41 Lamb 4 × 6 1 2 60 42 Lamb 3-1/4 × 3-1/2 2 2 00 43 Rowboat 4-1/2 × 2-1/2 1 2 00 44 Elephant, Jumbo 8-1/2 × 6 1 6 75 45 Lion 8-1/2 × 6 1 6 75 * 46 Knight on Horseback 3 × 5-1/2 1 1 30 47 Fire Engine 5 × 7 1 6 75 48 Buffalo 5-1/2 × 8 1 6 75

VANILLA CREAM BARS. 

 7 lbs. White Sugar. 2 lbs. Glucose. 3 pints Water. Vanilla Flavoring. 

PROCESS. --Dissolve the sugar with water in a clean pan; add the glucoseand boil in the usual way to the degree of feather, 243; pour thecontents on a damp slab; let it remain a few minutes to cool; then witha pallette knife work it up to white cream, adding a tint of blue tobleach it; when the whole has become a smooth cream, return it to thepan and melt it just sufficient that it may pour out smooth and level;stir in the flavor and run on pouring plate 1/2 inch thick; when setcut into bars. 

RASPBERRY OR ROSE CREAM BARS. 

 7 lbs. White Sugar. 2 lbs. Glucose. 3 pints Water. Raspberry or Rose Flavor. 

PROCESS. --Melt the sugar in the water, add the glucose and boil to 243;pour contents on slab, and when cool divide the boil into three parts;color one part red, add some pure chocolate to another, and to a thirdadd a pinch of blue, cream each part by rubbing on slab to a smoothpaste; in rubbing in the pure chocolate, see that you have enough tomake it a rich brown; for red portion use just sufficient to give alight rose pink. When all finished, melt each portion separately in thepan just sufficiently soft to run to a level surface; pour out first thered, then the chocolate on top of red sheet, then the white on top ofchocolate; this will make a cream cake to cut up into bars. Some do nottake the trouble to melt the cream, being satisfied to spread the pasteout, smoothing it on top with a pallette knife; this answers the purposebut does not look so well. 

COCOANUT CREAM. 

 7 lbs. White Sugar. 3 lbs. Cocoanut peeled and sliced. 2 lbs. Glucose. Red Coloring. 3 pints Water. 

PROCESS. --Boil the sugar, glucose and water in the usual way to thedegree 245; pour contents on slab; divide the boil into two lots; whencool, color one part light pink and put a small touch of blue in theother; add the sliced cocoanut, half into each part, then commence tocream them by rubbing. When both parts have been mixed into a smoothpaste, it is ready for sale, being usually sold by cutting from roughblock. 

N. B. --Cut almonds, ground walnuts, etc. , are used in the same way asdirected for cocoanuts. The boils may or may not be flavored, but alittle improves it and makes it fragrant. 

MAPLE CREAM. 

 8 lbs. Yellow Sugar. 1 quart Sweet Cream. 2 lbs. Glucose. 

PROCESS. --Boil the sugar, glucose and cream to 242 on thermometer, stirring all the time; when done lift off the fire and let stand tillnearly cold (placing it where it will cool quickly), then stir until itsets; then melt over a slow fire (stirring constantly) until it becomesa nice creamy consistency, pour on a well greased tin, lay about oneinch deep, let stand till cold, when by turning over the tin it willfall out. After the batch is set to cool in the tin, on no accountdisturb it as it will make the cream crack into pieces when turning out. If this is too expensive a recipe use milk instead of cream and add halfa pound of butter. 

CHRISTMAS PUDDING (IMITATION). 

 7 lbs. White Sugar. 1 lb. Raisins. 1/2 lb. Sweet Almonds blanched chopped. 1 lb. Currants. 1 lb. Sultanas. 1/2 lb. Mixed Peel. 1 oz. Mixed Spice. 2 pints Water. 

PROCESS. --Prepare fruit by washing currants in cold water, afterwardsdrying them; stone raisins; blanch and chop almonds; cut the peel instripes, then mix them together, adding the spice; boil the sugar andwater to ball degree; remove the pan from the fire: grain the boil byrubbing the syrup against the side of the pan in the usual way; when itbecomes creamy, add the mixed fruit, carefully stirring the whole untilthoroughly incorporated; have some wet cloths ready, into which dividethe boil; tie them very tight and hang them up until set hard. Theblanched almonds are used to represent suet and should be choppedaccordingly. 

BROWN CREAM PUDDING. 

 7 lbs. Brown Sugar. 2 lbs. Glucose. 1 lb. Currants. 1/2 lb. Sultanas. 1/2 lb. Raisins. 1/2 lb. Mixed Peel. 1/2 oz. Mixed Spice. 2 pints Water. 

PROCESS. --Dissolve the sugar in the water and put the pan on the fireand add the glucose; let the whole boil to a stiff ball, then pour thecontents on a damp pouring plate; when nearly cold commence to cream byrubbing and working it about the slab with pallette knife until itbecomes opaque, stiff and creamy, have the fruit prepared and mix as inprevious recipe, then work them into the boil with spatula; now dividethe boil into small basins, holding about one pound each; press thecream well down and let them remain till set. Take them out, brush overthem a thin solution of gum and dust them with powdered sugar torepresent frosting. Before putting the cream in the basins, shake alittle icing sugar over the basins, it will keep them from sticking. 

RASPBERRY NOYEAU. 

 5 lbs. White Sugar. 1 lb. Glucose. 2 lbs. Raspberry Jam. 1 lb. Almonds, blanched and Dried. 3 pints Water. Liquid Brilliant Rose Color. 

PROCESS. --Boil the sugar, glucose and water to the ball degree, 250;ease the pan off the fire, add the jam and almonds, with sufficientcolor to make the whole a bright red; let the batch boil through, keeping it stirred gently until thoroughly mixed; now remove the panfrom the fire and see if the batch has turned opaque; if not rub some ofthe syrup against the side of the pan and stir until whole boil shows alittle creamy, then pour out on wafer paper, keeping the sheet aboutthree-quarters of an inch thick; level the top down with pallette knifeand cover with wafer paper; when set remove to a clean board and cutinto bars with a sharp knife. In running sheets to thickness, arrangethe loose bars on the pouring plate to form a square in proportion tothe size of the boil. Almost any kind of jam can be substituted forflavoring Noyeau. 

WHAT TO DO WITH SCRAPS AND SIFTINGS. 

It is necessary to know how to use up the scraps, siftings, spoiled boilcandies and otherwise unsaleable goods. People who make jam orliquorice goods know of course what to do with them; but small makersoften accumulate lots of waste which seems always in the way. Thisshould be avoided as much as possible, not only on the ground ofeconomy, but for the good order and general appearance of the workshop. Keep the acid scraps separate from the others; have two pans(earthenware will do) and make it a rule, when sweeping down the plates, to throw the acid scraps into one pan and the others into the secondpan; keep them well covered with water, and, as the syrup then gets toothick, put in more water in order that the scraps may dissolve. Whenmaking dark goods such as cough candy, cough drops, cocoanut candy, stick jaw, etc. , use a proportion of this syrup in each boil, dipping itout with a ladle. As a rule a careful workman would use up his scrapsevery day. Some use the machine scraps by putting them in the next boilwhen sugar is on the slab. The writer's experience is that that methodis objectionable, as it not only causes the boil to be cloudy, but veryoften grains it. Melt the acid scraps in water enough to form a thinsyrup; put in some whiting, powdered chalk or lime; put the pan on thefire and stir until whole boils; see that all the scraps are dissolved;remove the pan and let it stand for an hour, then strain throughflannel. Use this syrup in the same way as the other for making commongoods. 

CREAM FOR CHOCOLATE CREAMS OR BARS. 

 10 lbs. White Sugar. 3 pints Water. 2-1/2 lbs. Glucose. 

PROCESS. --Put the sugar, glucose and water in a clean pan and boil inthe usual way until the batch reaches the degree of feather 245; (keepthe sides of the pan free from sugar); pour out on damp pouring plateand let it remain till nearly cold; then with long pallette knifecommence to rub the sugar against the plate and work it about until itchanges from a clear syrup to snow white creamy substance; then knead itwith the hand until of uniform softness and no lumps left in the mass;it is now ready for use and may be kept covered in stoneware jars untilrequired for various purposes. In winter the sugar need not be boiled sohigh; in hot weather, a little higher. When packing the cream away injars it is better to keep the top moist by laying on a damp cloth beforeputting in the cork. Seeing that cream keeps so well, of course it issaving to make much larger batches at a time. This can be easilyarranged by multiplying the proportions according to size of pan andconvenience. These proportions are a guide, but the writer knows of noabsolute must be this or that, although he has made as many cream goodsas most people and with as much success. He has seen as fine a samplemade in the same workshop when the boil was made up a little different. However, in submitting his own formula, it may be taken for granted heis not a mile from the bull's eye. 

[Illustration: Fig. 17. 

Chocolate Melter or Warmer. 

 No. 1 Size, 12-1/2 × 14 × 6, price $2 00 No. 2 Size, 14-1/4 × 16-1/2 × 6, " 2 25

Made from best quality of Tin Plate. ]

CHOCOLATE CREAM BUNS AND CAKES. 

 10 lbs. Sugar. 2-1/2 lbs. Glucose. 3 pints Water. 1/2 oz. Vanilla Essence. 

PROCESS. --Boil the sugar, glucose and water in the ordinary way to thestrong feather 245, then pour on damp slab, let it remain until nearlycold, add the flavor, and with pallette knife work up the boil tillwhite and creamy; shape it with the hands or press into tin moulds;stand it in a warm place to harden a little on the outside. Melt somechocolate paste and cover the goods smoothly with it, using either knifeor brush; when dry glaze them by brushing on a solution of shellacdissolved in alcohol. 

N. B. --In this recipe the sugar is boiled higher than the "Cream forChocolate Cream, " because the goods are so large the soft cream wouldnot keep in shape. In melting pure chocolate simply put it in a tintogether with a piece of lard or cocoa butter, stand it near the fire, give it an occasional stir; it will soon dissolve; use no water or itwill run to powder and be spoiled. 

 TAFFY PANS. Per dozen, $1. 25, $1. 50, $1. 75, $2. 

 SWINGING PANS. We make any size to order. 

 CRYSTALIZING PANS AND WIRE TRAYS. Extra Quality. 14 × 10 × 2-1/2, complete $5. 50. 

 COPPER CANDY LADLE. No. 1, Fig. 7, Price, $1. 50. 

[Illustration: Fig. 7. ]

[Illustration: Fig. 8. ]

CHOCOLATE CREAM BARS No. 1. 

 10 lbs. White Sugar. 2-1/2 lbs. Glucose. Melted Chocolate. 3 pints Water. Vanilla Flavor. 

PROCESS. --Prepare the cream as directed in Cream for Chocolate Cream, oruse some of that cream. Have some tins with edges one and one-halfinches deep; grease some paper and fit it neatly round the sides andbottom. Melt some of the cream on a slow fire; flavor with Vanilla assoon as cream is sufficiently melted; remove the pan and pour contentsinto the tins to make a sheet about one inch thick or less. When setcarefully empty, so as not to break the cake; have some melted chocolateand with a soft brush coat the cream on both sides; lay them on wirestill cold and set; cut up into bars the required size. The knife forcutting bars of cream should be good, having a thin polished blade witha good edge. An old worn-out thing breaks the cream and makes itirregular. 

[Illustration: COPPER CANDY DROP LADLE. 

No. 2, Fig. 8, Price, $2. 25. 

MINT DROPPERS. 

Made from Copper. 

 No. 1 Dropper, 1 Lip, $2 25. " 2 " 2 " 3 25. " 3 " 3 " 3 75. ]

CHOCOLATE CREAM BARS NO. 2. 

 10 lbs. White Sugar. 2-1/2 lbs. Glucose. Melted Chocolate. 3 pints Water. 1/2 oz. Essence Vanilla. 

PROCESS. --Prepare the tins by lining with greased paper, fitting themsmoothly; melt some sweet chocolate paste and pour it about a quarter ofan inch thick on the bottom of the tins; when set prepare some cream asdirected for "Cream for Chocolate Cream, " or use some of that cream, melting it over a slow fire (do not allow it to boil); stir in theextract of vanilla and pour the batch in tins about one inch deep: whenset, coat on top with melted sweet chocolate; when this lot is cold andquite set, cut up into bars with a sharp knife. 

[Illustration: BATCH PANS. 

 Made of Heavy Copper with Sheet Iron Rim to allow them to set in furnace. 

 No. 1, diam. At rims 12 inch, bottom 11 in. , $7 50. 

 No 2, diam. At rims 13 inch, bottom 12 in. , $8 50. ]

CHOCOLATE DROPS, PLAIN. 

Warm some sweet chocolate; when it is just sufficiently heated to bepliable, pinch off little pieces, roll them in the hands to size of asmall marble; place them in rows on sheets of white paper, each rowabout an inch apart; when the sheet is covered, take it by the cornersand lift it up and down, letting it touch the slab each time; this willflatten the balls into drop shapes; they should be about the size of aten cent piece on the bottom; when cold they will slip off the paperwithout any trouble. 

[Illustration: TOY (or Turned Sugar) PANS. 

Made of Copper. 

 No. 1, 1/2 Gallon, $3 00 " 2, 1 " 4 00 " 3, 1-1/2 " 5 00]

CHOCOLATE DROPS (NONPAREIL. )

Process exactly as for plain drops. When the drops have been flattened, cover the sheets of paper entirely over with white nonpareil (hundredsand thousands); when the drops are dry shake off the surplus ones. 

CHOCOLATE CREAMS. 

Melt some cream (see "Cream for Chocolate Cream") use the runner andfill the moulds; in an hour the cream will be set hard enough to betaken out of the moulds; they are then ready for coating. Warm somesweet chocolate paste until melted, then drop the creams into the meltedchocolate, two or three at a time; lift them out with a long fork andplace them on glazed paper or sheets of tin to dry; put them in a coolplace to harden; pack carefully in paper lined boxes in such a mannerthat they hardly touch each other; if packed roughly like most othercandies, they become spotted and rough, spoiling the appearancealtogether. 

Rubber moulds are now largely used for making these goods; being muchcleaner and very much easier used than starch moulds, and for newbeginners are very much better than starch. These moulds are now to bebought much cheaper than they were a few years ago, the price now beingabout $1. 40 per lb. These moulds weigh about two pounds each and holdninety chocolate drops and can be refilled every half hour. We wouldstrongly advise the purchase of rubber moulds, as besides the saving oftime, neither starch boards, starch, plaster moulds or bellows arerequired. Fletcher Manfg Co. , carry a full line of moulds for chocolatesand creams. 

CHOCOLATE FOR DIPPING. 

This mixing is so often required by confectioners for so many purposesthat a good general recipe will not be out of place. If the instructionsare followed and a little discretion used with the colors, a lightglossy chocolate coating will be the result. 

 1 lb. Pure Chocolate. 3 oz. White Wax. Chocolate Brown Color. Cochineal. 

PROCESS. --Put the chocolate in a saucepan; stand on the furnace plate ornear a fire; break up the wax into little pieces and stir it in untilall is melted; then add the brown color, with a little liquid cochineal, stirring the whole until thoroughly mixed; it is then ready for use. Forcheap common goods, more wax may be used. When mixing in the color try alittle on a piece of white paper until satisfied with the blend. 

GELATINE COCOANUT BARS (YELLOW). 

 8 lbs. White Sugar. 6 lbs. Glucose. 2-1/2 lbs. Gelatine. 3 lbs. Cocoanut sliced. 1 oz. Acid Tartaric. 3 pints Water. Saffron Color. Lemon Flavor. 

PROCESS. --Soak the gelatine in cold water for twelve hours, boil thesugar, glucose and water to a stiff ball, 255; remove the pan from thefire; stir in the gelatine till dissolved; let it stand for a fewminutes and remove the scum from the top, then add the acid, flavor andcocoanut; gently stir the whole until well mixed; tinge a bright yellowwith saffron; pour into oiled tins, making the sheet 1/2 inch thick;when set, cut up in sticks to sell two or four for a cent. 

N. B. --This boil may be divided into two lots, one half colored red andflavored, raspberry, or a second boil may be made precisely as this onealtering the color and flavor only. 

PATENT RUBBER CANDY MOULDS

 New Patterns. 

 The best process in the world for making moulded Bon-bons or French Creams and grained work, is by using Patent Rubber Candy Moulds. They will entirely supplant the use of starch as a mould for manufacturing such candies for the following reasons. 

 I. --Not alone can all the patterns at present made in starch be reproduced in these moulds but also a large variety of others with a perfection not before known, and which it would be impossible to use in starch. 

 II. --A much superior quality of goods is produced, in as much as the candies show as perfect a pattern as the moulds themselves. 

 III. --A saving at least 33 per cent is accomplished in labor. 

 IV. --No starch boards or starch is required, consequently the filling, printing, sifting and blowing off are dispensed with--six items of expense. 

 V. --The moulds specially facilitate the making of cream walnuts, cream almonds and cream jellies and other combinations, because the nuts, etc. , can be pressed on the candy as soon as it has been poured into the moulds. This cannot be done with starch moulds, as any pressure on those will destroy the pattern. 

 VI. --Casting into starch moulds requires considerable experience and skill in order to do work well, while any workman can turn out the most perfect work with the rubber moulds, without any previous experience in such work. 

 VII. --A saving of room is effected, as a starch room is not required and the capacity of the rubber moulds is so much greater than starch boards of equal size that a comparatively less number of moulds are required to produce an equal quantity of goods. 

 VIII. --No starch being used, the shop will remain much cleaner. 

 These moulds are made of Pure Para Rubber and will, with proper usage last from twelve to fifteen years, judging from those which have been in use for the past four years. 

 An objection which naturally suggests itself to a person who has never tried these moulds, is that the candies might possibly have some taste of the rubber. This is not the case, however. 

 NOT THE SLIGHTEST TASTE OF RUBBER

 is discernable. Not one of our many customers, either in this city or throughout the country, has made a single complaint. This proves that there is absolutely no difference between candies made in rubber moulds and candies made in starch moulds. 

 The demand for these moulds increases every year. 

 WRITE FOR PRICES AND PARTICULARS. 

 Cream to be run in these moulds should be cooked one degree lower than usual for starch. 

 Crystal 1/2 degree lower than usual for starch. 

 Before using New Moulds for first time, soak for half an hour in strong common washing soda and water. 

CHEAP JELLY GOODS. 

 14 lbs. White Sugar. 12 lbs. Glucose. 3 lbs. Gelatine. Flavor. 2 oz. Tartaric Acid. 2 pints water. Color. 

PROCESS. --Soak the gelatine in cold water for twelve hours; bring thesugar, and water to a boil, then add the glucose and continue boilingtill it reaches the degree of stiff ball; remove the pan from the fireand stir in the gelatine and acid till dissolved; color and flavor tofancy; remove the scum and run the batch into tins. Set the goods asidefor twelve hours, then cut up into jubes and crystalize with finepowdered sugar. This is a cheap line; there is not much body in them, but they sell at a price and give satisfaction. 

[Illustration: Funnel Droppers. 

 Tin. Copper. No. 0 40 75 " 1 60 1. 25 " 2 90 1. 50]

[Illustration: Candy Tongs. 

 Tin per thousand, $4. 00 Brass " 5. 50 Silvered " 7. 00]

JELLY FANCIES. 

 12 lbs. Sugar. 7 lbs. Glucose. 3 pints Water. 3 lbs. Gelatine. 2 oz. Tartaric Acid. 

PROCESS. --Soak gelatine in cold water for twelve hours. Boil the sugar, glucose and water in the usual way to the degree of ball; remove the panfrom the fire and stir in the gelatine gradually until dissolved; letit stand for a few minutes; take off the scum as it rises, then dividethe boil, if required in more than one, color and flavor each portion tofancy, then run the boil in the moulds; when set put them on clean slab, sprinkle some cold water over them and roll them about until all aredamped, then cover them with fine crystal sugar and mix them up tillcrystalized all over, and spread them out on trays to dry. 

The different recipes already given will give the reader a general ideahow gelatine goods are made. By using different colors, flavors andshapes an infinite variety can be produced. It would serve no goodpurpose to further multiply these formulas for small goods. 

JAM ROLEY POLEY. 

 10 lbs. White Sugar. 5 lbs. Glucose. 2 lbs Gelatine. Carmine Color. 1 lb. Raspberry Jam. 1 lb. Desiccated Cocoanut. 3 pints Water. 

PROCESS. --Soak the gelatine in cold water for twelve hours; boil thesugar, glucose and water sharply to stiff ball; remove the pan from thefire, stir in the gelatine, stand aside till scum rises and skim it off;divide the boil into two portions, (mix together 1 oz. Tartaric acid, 1oz. Carbonate of soda, 2 oz. Icing sugar); drop this powder and thedesiccated cocoanut into one half of the boil and stir briskly until thewhole rises in a white foam, then run out into tins, on sheet about 1/4inch thick; now take the other half, color bright red, adding theraspberry jam; stir till thoroughly mixed and run this on top of thewhite sheet about the same thickness; when cold and hard, take out thesheets and make a roll of each. 

N. B. --Let the red portion be cool when run over the white, as the whitebeing lighter will come to the top if disturbed by the mixture being toohot. 

RASPBERRY JELLIES. 

 9 lbs. White Sugar. 6 lbs. Glucose. 2 lbs. Apple Jelly. 2-1/4 lbs. Gelatine. 3 pints Water. 2 oz. Tartaric Acid. 1/2 oz. Essence Raspberry. Carmine Color. 

PROCESS. --Soak the gelatine as usual; boil the sugar, glucose and waterto a stiff ball; remove the pan from the fire; stir in the gelatine andlet it remain till scum rises; skim it off, then add jelly, acid andflavor and sufficient color to make a bright red: now mould the batchinto Raspberry shapes and put them in a cold place. When set stiff, putthe goods in thin layers in a crystalizing tin and cover them with coldsyrup. Let them remain undisturbed for twelve hours, then drain off allthe surplus syrup and turn the raspberries on clean trays; when dry, pack. 

N. B. --When putting jelly goods in tins, be careful that the layers arenot thick, as they lay so close that the syrup cannot get in betweenthem. A good plan is to have wire trays and fix three or four loosely ineach tin, taking their bearings on the ends of the crystalizing tin. Bythis means you will get more in a tin with better result. Boil the syrupin the proportion of six pounds best white sugar to each quart water, tothe degree of smooth 215. It must be quite cold when used for gelatinework or the goods will come out of the tins in a solid block. 

BLACK CURRANT JELLIES. 

 9 lbs. White Sugar. 6 lbs. Glucose. 2-1/4 lbs. Gelatine. Purple Coloring. 3 pints Water. 2 oz. Tartaric Acid. 2 lbs. Black Currant Jelly. 

PROCESS. --Soak gelatine as usual, smooth off and mould fondant shapes. Boil the sugar, glucose and water, as already directed, to a stiff ball;remove the pan from the fire, drop in the gelatine, a few pieces at atime, stir till dissolved. Let it remain a short time till the scumrises; skim it off, then stir in the tartaric acid, jelly and sufficientcolor to make the mixture a bright color, then mould the batch. When thegoods are firmly set, place them in layers on wire frames fitted forcrystalizing pan; arrange the frames in the tins and cover with coldsyrup; let them stand for twelve or fourteen hours undisturbed, thendrain off the surplus syrup; take them carefully out of the tins, packthem on clean trays; when dry they are ready for boxing. These goodsrequire handling gently; they are very delicate and easily crushed. 

[Illustration: Daisy Peanut Warmer. 

The most complete Peanut Warmer in the market. 

The Nuts are kept warm by a water jacket which surrounds the Pan, and isheated by a Gas or Oil Stove as desired, has steam whistle whichattracts attention. 

Strongly made and nicely ornamented and lettered. 

Price complete with either Gas or Oil Stove, f. O. B. Toronto, $10 00. 

Size, 29 in. High, 18 in. Wide, 12 in. Deep. 

State when ordering if for Oil or Gas Stove. ]

PINEAPPLE JELLIES. 

 8 lbs. White Sugar. 8 lbs. Glucose. 2-1/4 lbs. Gelatine. Pineapple Flavor. 3 oz. Tartaric Acid. 3 pints Water. Saffron Color. 

PROCESS. --Soak the gelatine in sufficient cold water to cover it. Boilthe sugar, glucose and water as usual to stiff ball and remove the panfrom the fire; stir in the gelatine, wait till scum rises and remove it;then add the acid, flavor and sufficient color to make bright yellow;pour the mixing into pineapple moulds; keep them in a cold place tillset; pack them in layers in wire frames; put them in the crystalizingtins and cover with cold syrup; stand aside where they will not beshaken or disturbed for twelve or fourteen hours; then draw off thesurplus syrup and put them in clean trays to dry. In flavoring thesegoods, use the pineapple gently, only a few drops, too much spoils them. 

[Illustration: Fig. 213 a. 

"Daisy" Peanut Roaster. 

Price, $5 00

We make this to fit ordinary Cook Stoves if so ordered at same price. 

This Roaster fits your Candy Furnace. ]

[Illustration: Fletcher's "UNCLE SAM" Dry Air Peanut Warmer. 

Japanned and Ornamented Glass Front. 

Size--1 foot 7 in. × 1 foot 5 in. , 1 foot 10 in. High. 

Price complete $6 50]

[Illustration: Kingery's Perfection Steam Power Coffee and PeanutRoaster and Warmer. 

Size and Style of Machine we carry in stock marked thus*

 With Steam Whistle. 1 Peck Size, Tin Warmer $100 00 $104 00 *1 Peck Size, Copper Warmer 108 00 112 00 2 Peck Size, Tin Warmer 115 00 119 00 2 Peck Size, Copper Warmer 124 00 128 00 1 Bushel Size, Tin Warmer 135 00 139 00 1 Bushel Size, Copper Warmer 148 00 152 00]

BEST WAY TO CRYSTALIZE GUM GOODS. 

 13 lbs. Best White Sugar. 2 quarts Water. 

PROCESS. --Have the goods cleaned and put in crystalizing tins; bring theabove quantity of sugar and water just to the boil and stand aside untilonly milk warm; then pour it gently over the goods until covered; thenslip the hands into the middle of the goods, and with the fingers justease this bulk so that the syrup will flow freely between them; withdrawthe hands carefully and cover the tin; do not again disturb it for thenext twelve hours, when the goods will be ready to drain and dry. To anexperienced man, this method may seem a little dangerous and likely tospoil the crystal; but it will not do so if done carefully. Of course, it is understood the goods are not to be roughly stirred up, but simplyloosened. 

Concentrated Flower and Essence Flavors for Confectioners. 

ESPECIALLY ADAPTED FOR FINEST WORK. 

Essence Maraschino. " Pistachio. " Ratafia. " Lilly of the Valley. " Dainty. " French Rose. " Ylang Ylang. " Patchouli. " Tuberose. " Carnation. " Heliotrope. " Crabapple. " Jasmine. " Millifleurs. " Hyacinth. " Cachou. " Bon-Tons. " Mirabells. " Sweet Briar. " Locust Flower. " Lilac Blossoms. " Fleur de Raisin. " Apple Blossom. " Violet (True). " Wood Violet. " Orange Blossom. " Hawthorne. " Wild Olive. " Musk. 

Flavoring Extracts. 

Extract Currant. " Jamaica Ginger. " Gooseberry. " Grape. " Lemon. " Mead. " Nectar. " Orris. " Cinnamon. " Quince. " Rose. " Strawberry. " Anisette. " Apple. " Apricot. " Banana. " Bitter Almonds. " Blackberry. " Catawba. " Cherry. " Plum. " Raspberry. " Sarsaparilla. " Wintergreen. 

Essential Oils. 

Best Qualities. 

 Our Essential Oils will be found equal to anything obtainable. Write us for prices on anything you require. We cater especially to the candy makers and confectioners. 

 FLETCHER MNF'G. CO. 440 & 442 Yonge Street, Toronto, Ont. 

FLETCHER MNF'G. CO. 

_Importers and Dealers in_

Confectioners Colors, Flavoring Extracts, Concentrated Fruit Oils, Flower Essences, Fine Essential Oils, Soluble Extracts, etc. , for Bakersand Confectioners. 

PURE FRUIT JUICES

prepared by newly discovered process, keep any length of time corked oruncorked in any temperature. 

 FLETCHER Mnf'g Co. 440 & 442 Yonge St, Toronto. 

PURE MALT EXTRACT. 

Largely used by Bakers to prevent Bread from becoming dry, and to giveit a sweet and nutty Flavor. It ensures shorter and sounderFermentation. 

BREAD made with it is easily digested, makes larger loaves, goldentinged crust, general satisfaction to the Consumer and profit to theBaker. 

 AGENTS, FLETCHER Mnf'g. Co. 440 & 442 Yonge St, Toronto. 

FLETCHER MNF'G. CO. 

TORONTO

CANADIAN AGENTS FOR

THE CELEBRATED XXXX BRAND OF GLUCOSE

Guaranteed Equal, if not Superior, to any on the Market. 

Its uniform high quality, good color and great specific gravity, hascreated for it such a reputation that orders could not be filled, thisseason, as fast as required; is now largely used by the best wholesaleand retail confectioners of Canada. With our repeat orders we have somevery flattering testimonials as to its high quality. Our Prices areRight. The goods when once tried need no other recommendation. 

Sold in barrels, half, quarters and pails. 

Samples and prices on application. 

 FLETCHER MNF'G. CO. Toronto. 

OUR LEADING SPECIALTY is the manufacture of Soda Fountains andapparatus. We make both counter and wall fountains. 

We make liberal allowances for old apparatus. 

EASY TERMS OF PAYMENT. 

[Illustration: THE POLAR "D. "

Fig. 260 a. 

 Fletcher Mnf'g. Co. 440 & 442 Yonge St. , Toronto. 

OUR POLAR. D. SODA FOUNTAIN WITH OUR NEW PNEUMATIC SYRUP JAR. ]

Transcriber's Note

Misspelled words have been corrected. Punctuation in this book issomewhat erratic; in general, this has not been altered from theoriginal. However, when punctuation clearly follows a specific pattern, punctuation has been standardized. 

In the recipe for ACID DROPS AND TABLETS, the original wording says to"add the acid which has been finally powdered. " Since this seems like atypo, it has been changed to "finely powdered. "

In the table of COMPOSITION CLEAR TOY MOULDS, the ones digit of the "No. Per lb. " is unreadable for items 34 (Harp), 35 (Fireman), and 46(Scissors). The numbers listed in that column for those items areguesses. 

In the recipe for TAR COUGH DROPS, the tar referred to is probablypine tar.