,,the ,,candy ,,maker',s ,,guide ,a ,,collection ,,of ,,choice ,,recipes ,,for ,,sugar ,,boiling ,,compiled ,,and ,,published ,,by ,,the ,,fletcher ,,mnf',g4 ,,co4 ,,manufacturers ,,of ,confectioners' and ,candy ,makers' ,tools and ,machines ,,tea ,,and ,,coffee ,,urns ,,bakers' ,,confectioners ,,and ,,hotel ,,supplies ,,importers ,,and ,,dealers ,,in ,,pure ,,fruit ,,juices1 ,,flavoring ,,extracts1 ,,fruit ,,oils1 ,,essential ,,oils1 ,,malt ,,extract1 ,,xxxx ,,glucose1 ,,etc4 ,illustration ,prize ,medal and ,diploma awarded at ,toronto ,industrial ,exhibition #ahid1 for ,general ,excellence in ,style and ,finish of our goods4 #ddj-ddb ,,yonge ,,st41--,,toronto1 ,,can4 ,,toronto ,j ,,johnston ,,printer ,,stationer #aje ,,church ,,st #ahif ,,fletcher ,,mnf',g4 ,,co4 ,,toronto4 ,manufacturers and dealers in ,generators1 ,steel and ,copper ,soda ,water ,cylinders1 ,soda ,founts1 ,tumbler ,washers1 ,freezers1 ,ice ,breaking ,machines1 ,ice ,cream ,refrigerators1 ,milk ,shakers1 ,ice ,shaves1 ,lemon ,squeezers1 ,ice ,cream ,cans1 ,packing ,tubs1 ,flavoring ,extracts1 ,golden and ,crystal ,flake for making ,ice ,cream1 ,ice ,cream ,bricks and ,forms1 and every article necessary for ,soda ,water and ,ice ,cream business4 ,,introduction4 ,in presenting this selection of choice recipes for ,candy ,makers we have endeavored to avoid everything that is not practical and easy to understand4 ,the recipes given are from the most experienced and notable candy makers of ,america and ,europe1 and are such1 that1 if followed out with care and attention will be sure to lead to success4 ,practice is only to be had by experiment1 and little failures are overcome by constant perseverance4 ,after the rudiments have been thoroughly mastered1 the reader has ample scope to distinguish himself in the ,candy world1 and will do so with patience and perseverance4 ,we trust our patrons will look upon this work1 not as a literary effort1 but as instruction from a practical workman to a would-be workman4 ,,fletcher ,,mnf',g4 ,co41 #ddj #ddb ,yonge ,st41 ,toronto1 ,publishers4 ,manufacturers of ,candy ,makers ,tools and ,machines1 and every article required in ,confectionery and ,candy ,making4 ,,ask ,,for ,,our ,,catalogue4 ,,sugar ,,boiling4 ,this branch of the trade or business of a confectioner is perhaps the most important4 ,all manufacturers are more or less interested in it1 and certainly no retail shop could be considered orthodox which did not display a tempting variety of this class4 ,so inclusive is the term boiled goods that it embraces drops1 rocks1 candies1 taffies1 creams1 caramels1 and a number of different sorts of hand-made1 machine-made1 and moulded goods4 ,it is the most ancient method of which we have any knowledge1 and perhaps the most popular process of modern times2 the evidence of our everyday experience convinces us that 7notwithstanding the boom which heralds from time to time a new sweet1 cooked in a different manner1 composed of ingredients hitherto unused in business71 it is the exception when such goods hold the front rank for more than a few months1 however pretty1 tasty1 or tempting they may be1 the public palate seems to fall back on those made in the old lines which1 though capable of improvement1 seem not to be superceded4 ,of the entire make of confectionery in ,canada1 at least two-thirds of it may be written down under the name of boiled sugar4 ,they are undoubtedly the chief features with both manufacturers and retailers1 embracing1 as they do1 endless facilities for fertile brains and deft fingers for inventing novelties in design1 manipulation1 combination1 and finish4 ,notwithstanding the already great variety1 there is always daily something new in this department brought into market4 ,many of the most successful houses owe their popularity more to their heads than their hands1 hence the importance of studying this branch in all its ramifications4 ,the endless assortment requiring different methods for preparing and manipulating make it necessary to sub-divide this branch into sections1 order and arrangement being so necessary to be thoroughly understood4 ,when we consider the few inexpensive tools required to make so many kinds of saleable goods1 it is not to be wondered at so many retailers have a fancy to make their own toffees and such like1 there is no reason why a man or woman1 with ordinary patience1 a willing and energetic disposition1 favored with a fair amount of intelligence1 should not be able to become with the aid of ,,this ,,book and a few dollars for tools1 fairly good sugar boilers1 with a few months practice4 ,there are reasons why a retail confectioner should study sugar boiling4 ,it gives character to the business1 a fascinating odour to the premises1 and a general at-homeness to the surroundings4 ,no goods look more attractive and tempting to the sweet eating public than fresh made goods of this kind4 ,a bright window can be only so kept by makers4 ,grainy or sticky drops may be reboiled2 scraps and what would otherwise be almost waste 7at least unsightly7 may be redressed in another shape1 and become1 not only saleable1 but profitable4 ,there are many advantages which a maker possesses over one who buys all4 ,for instance1 clear boiled goods should be kept air tight1 and are therefore delivered to the retailers in bottles1 jars1 or tins1 on which charge is made1 these have to be repacked and returned4 ,breakages are an important item1 so is freight--the cost of the latter is saved and the former reduced to a minimum4 ,whatever means are adopted to benefit the retailer and advertise the business by brighter windows1 cleaner shops1 less faded goods1 and healthier financial conditions must contribute to the general prosperity of the trade1 from the bottom step to the top rung of the ladder4 ,it should be the aim of all amateurs to study quality rather than price4 ,goods well made1 carefully flavored1 and nicely displayed will always command a ready sale at a fair price1 giving satisfaction to the consumer and credit to the maker4 ,give your customers something to please the eye as well as the palate1 so that every sale may be looked upon as an advertisement4 ,cheap1 bulky1 insipid stuff is unprofitable and damaging to the trade as well as to the seller4 ,i venture to assert that more would-be makers have come to grief trying to cut each other in price for rubbishy candies than through any other cause4 ,look at the number of firms who have a reputation1 whose very name command trade at good prices1 year after year add to the turnover4 ,what is the talisman8 ,look at their goods4 ,there is perhaps nothing very striking in them1 but they are invariably good1 busy or slack they are made with care1 packed with taste1 and delivered neatly in a business-like fashion4 ,compare this to our makers of cheap stuff2 to obtain orders they sell at unprofitable prices1 often at a loss1 and try to make up the difference by resorting to various methods of increasing the bulk1 the result is ultimate ruin to themselves1 loss to their creditors1 and injury to every one concerned4 ,few who read these lines will not be able to verify all that is stated4 ,the writer's advice has always been to keep up a high degree of excellence1 try to improve in every direction1 and success is only a matter of patience1 energy and civility4 ,it is not intended to give a complete list of all kinds of candy known in the trade1 that would be absurd and impossible4 ,to be able to make any particular kind will require knowledge only to be gained by experience1 so that much depends on the thoughtful endeavor of the beginner4 ,,the ,,workshop4 ,sugar boiling1 like every other craft1 requires a place to do it1 fitted with tools and appliances4 ,the requisites and requirements can be easily suited to the purse of the would-be confectioner4 ,a work to be useful to all must cater for all1 and include information which will be useful to the smaller storekeeper as well as the larger maker4 ,to begin at the bottom1 one can easily imagine a person whose only ambition is to make a little candy for the window fit for children4 ,this could be done with a very small outlay for utensils4 ,the next move is the purchase of a sugar boiler's furnace not very costly and certainly indispensable where quality and variety are required1 it will be a great saving of time as well as money1 the sugar will boil a much better color1 so that cheaper sugar may be used for brown or yellow goods1 while one can make acid drops and other white goods from granulated4 ,dutch crush1 or loaf sugar1 which would be impossible to make on a kitchen stove from any sort of sugar4 ,illustration3 ,fig4 #b4 ,steel ,candy ,furnace4 ,no4 #a--bd in4 high1 #ai in4 diameter4 ,price1 #g4ej4 ,no4 #b--cj in4 high1 #bc in4 diameter4 ,price1 #ab4jj4 ,illustration3 ,fig4 #bjf a4 ,excelsior ,furnace4 ,height #bf in41 #d holes1 from #i to #ah in4 diameter4 ,made entirely of cast iron4 ,price1 #af4 ,weight #bbe lbs4 ,illustration3 ,fig4 #ab4 ,,caramel ,,cutters--#b ,styles4 ,each with ,steel ,shaft and ,screw ,handles and two sets ,blocks4 ,no4 #b--with #ac ,steel ,cutters1 price #f4ej ,we make this ,cutter with longer rod and any number of extra cutters at #ej;c4 each cutter4 ,no4 #a--with #ac ,tinned ,cutters1 price #aa4jj ,with longer rods and any number of extra cutters at #cj;c4 each cutter4 ,illustration3 ,fig4 #c4 ,copper ,candy ,boiling ,pan4 #ae #f #d4ej1 #af #g #e4ej1 #ag #h #f4jj1 #ah #i #g4jj1 #ai #aj #h1 #bj #aj-a_/b #i4 ,illustration3 ,fig4 #af4 ,price #gf;c4 ,improved ,slide ,candy ,hook4 ,illustration3 ,fig4 #f4 ,,steam ,,jacket--,,made ,,to ,,order4 ,,list ,,of ,,sugar ,,boiling ,,tools ,,required ,,for ,a ,,start4 #a ,candy ,furnace ,price1 #g #ej #a ,copper ,boiling pan #aef #d #ej #a ,candy ,thermometer #a #ge #a ,marble ,slab #dhbdb #h #jj #a ,caramel ,cutter #f #ej #a ,candy ,hook #ge #a ,pallette ,knife #ej #a ,doz4 ,taffy ,pans #b #jj #a ,pair ,english ,candy ,shears #a #ej ------ ,total #cc #jj ,more slab room will be required as trade increases4 ,we cannot go any further into the mysteries of this art successfully unless we provide ourselves with a candy machine and rolls to enable us to make drops4 ,they are indispensable1 and if we are to go on1 we must have them to enable us to make drops1 and every confectioner sells drops4 ,these machines are made to suit all classes of trade1 big and little4 ,the small ones make just as nice drops as the large ones1 and will turn out in the course of a day #b or #c cwt41 by constant use1 so that for retail purposes this quantity would generally be sufficient4 ,illustration3 ,fig4 #ab-a_/b4 ,candy ,machine and ,rollers for ,boiled ,sugar4 ,for ,fruit ,drops1 ,acid or ,cough ,drops ,imperials1 ,etc4 ,these ,machines are made to fit a ,standard ,gauge1 and will admit of any number of ,rollers being fitted to one frame4 ,thus parties having our frames can at any time order additional rollers which will work satisfactorily4 ,the ,rollers are #b in4 diameter1 #c-e_/h in4 long4 ,almost every conceivable pattern can be cut on them4 ,,candy ,,roll ,,frames1 #f #jj each4 ,,plain ,,drop ,,rolls1 #ad #jj per pair4 ,,fancy ,,drop ,,rolls1 from #af #jj ,having so far got our workshop arranged the next thing is to keep it in order4 ,sugar boiling is dirty sticky business1 especially on wet days1 unless every part is kept scrupulously clean and dry1 slabs and tables should be washed1 no trace of sifting1 scraps1 or boiled goods1 should be left exposed to the atmosphere during the night1 the floor well swept1 and a little clean sawdust put down every night4 ,the comfort and ease in working in a clean place far more than offsets the trouble and time it takes to put it in order1 besides the goods are much drier1 brighter and easier to bottle or pack4 ,nothing is more unpleasant than to work with sticky slabs1 slimy machines or dirty scales4 ,the boil adheres to the slabs1 sticks to the rollers1 spoiling the shapes1 and become cloudy and spotty in weighing4 ,we are not writing without knowledge4 ,any one who has worked or visited small workshops can endorse the value of these remarks1 and call to mind this imaginary picture4 ,however1 there are exceptions1 still the hint will be useful in a good many cases4 ,illustration3 ,fig4 #e4 ,steel ,candy ,shears4 ,english ,candy ,shears1 #a4ej4 ,illustration3 ,fig4 #bja a4 ,price1 #a4ge ,copper ,cased ,candy ,thermometer4 ,,method ,,of ,,sugar ,,boiling4 ,if the learner will study the following instructions1 the author guarantees to place him in a position to boil sugar as correctly as the most experienced workman4 ,to accomplish this1 the reader should provide himself with the sugar boiler's tools named on the preceding page4 ,while the sugar is undergoing the process of boiling1 it is almost impossible for a learner to determine the exact degree which the sugar has attained without a thermometer1 and even the journeyman finds it so useful that you will find very few indeed who boil sugar without it2 in fact many of the larger shops will not allow a sugar boiler to work without one4 ,for almost any purpose the following degrees will be found all that is necessary4 ,for instance put into the pan in which you intend to boil1 #g lbs4 granulated sugar together with one quart of water1 placing it on the fire and allow it to boil4 ,put a cover over the pan and allow it to boil for ten minutes2 then take off the cover and put the thermometer in the pan1 immersing the bottom part of it in the boiling sugar1 and let it remain there until the sugar is boiled to the degree you require4 ,the following five degrees are those used by confectioners for different purposes3 ,illustration3 ,fig4 #hg4 ,,iron ,,bell ,,shaped ,,mortar4 ,english ,make1 ,extra ,heavy1 ,tinned inside4 #a ,pint #a #jj #a-a_/b #a #ej #a ,quart #b #jj #b #c #jj #ast4 ,the smooth1 viz41--#bae to #bbj by the thermometer4 ,when the mercury registers these figures the sugars may then be used for crystalizing creams1 gum goods and liqueurs4 #bnd4 ,the ,thread1 viz41 #bcj and #bce is the degree which is used for making liqueurs4 #crd4 ,the ,feather1 viz41 #bdj to #bde4 ,only a few minutes elapse between these degrees1 and the sugar must be watched closely during the boiling at this point4 ,this degree may be used for making fondants1 rich creams1 cream for chocolates and fruit candying4 #dth4 ,the ,ball1 viz41 #bej to #bee4 ,the sugar at this point is used for making cocoanut and other candies1 cocoanut ice1 and almost every description of grain sugar generally4 #eth4 ,the ,crack1 viz41 #caj to #cae4 ,this is the degree which is used1 with little variation1 for all kinds of drops1 taffies1 and all clear goods1 whether for the purpose of passing through machines or manipulating with the hands4 ,these degrees can be tested by an experienced hand without the aid of the thermometer1 and the learner may accustom himself by trying them in the following manner3 ,take the stem of a clay pipe and dip it into the sugar as it boils1 draw it out again and pass it through the forefinger and thumb2 when it feels oily you will find by looking at your thermometer that it has reached the degree of smooth1 #bae to #bbj by the glass4 ,the next degree or thread1 may be tried by your taking a little of the sugar off the pipe between your finger and thumb and part them gently2 if you see small threads hang between your finger and thumb that degree has arrived4 ,for the degree of ,ball1 #bej to #bee1 you must have by your hand a small jug of cold water2 when you draw the pipe out of the sugar dip it in the water1 and when taken out of the water1 if you can work it like a piece of putty1 you have got the degree of ball4 ,the degree of ,crack must be tested the same way1 and the sugar must leave the pipe clean2 dip it again into cold water2 when off the pipe break off a piece with your teeth2 if it snaps clean in your teeth1 pour your sugar on the slab at once4 ,,note4--,this last degree must be tried sharply1 in giving the process for trying it without the thermometer4 ,we caution all beginners to get a thermometer1 as practice alone can instruct you without4 ,it is also necessary to state that thermometers differ a little1 and should be tested4 ,during hot weather1 it is necessary to bring the sugars up to the full degree2 during winter months1 the lower degrees marked will answer the purpose4 ,,cutting ,,the ,,grain1 ,,lowering ,,or ,,greasing4 ,almost all sugar1 especially refined1 whether loaf1 crystalized or granulated1 and most sugars known to the trade as pieces will1 if boiled beyond the degree of ball1 or #bej by the thermometer1 when turned out of the pan becomes cloudy1 then grainy1 and ultimately a solid lump of hard opaque sugar4 ,to prevent this candying1 as it is called several agents are used1 such as glucose1 cream of tartar pyroligneous acid1 vinegar c41 the action of which will cause the sugar to boil clear1 be pliable while hot and transparent when cold4 ,it is therefore necessary to use some lowering agent for all boilings intended for clear goods1 such as drops1 taffies1 rocks c4 ,illustration3 ,fig4 #bi4 ,pyramid ,forms4 ,no4 #a1 #bb-a_/b inch1 #b rings ,price1 #ij;c4 ,no4 #b1 #cb inch1 #c rings ,price1 #a #aj4 ,illustration3 ,fig4 #ba4 ,,candy ,,scraper ,,and ,,spreader4 #ab inches long #fe;c #f #cj;c ,experience has taught most of the old hands that two of these agents possess all the merits necessary for the purpose1 and are to be preferred to others for reasons it is unnecessary to state--they are cream of tartar and glucose4 ,a great deal could be said in favor of either or both2 cream of tartar is handier and cleaner to use as well as more exact in its action2 goods boiled with it will be a better color and1 some assert1 more crisp2 for acids and all best and export goods it is to be recommended--use a proportion of half an ounce to every #ad lbs4 of sugar--we say about1 as some strong sugars require a little more1 this is generally measured in a teaspoon1 two spoonfuls to every #ad lbs4 of sugar4 ,glucose1 being cheaper than sugar1 is valuable to the confectioner1 not only for its lowering qualities1 but also as a bulk producer1 reducing the cost of the product4 ,on this account there is a tendency to overdo it by using too much1 the result causing goods to become sticky and turn soft immediately they are exposed to the atmosphere1 not only so1 but we have seen drops running to a solid lump in bottles through being overdosed4 ,if glucose is used in proper proportions1 it makes an excellent lowering agent1 and will answer the purpose first rate for ordinary drops and the like4 ,use three lbs4 of glucose to every #ad lbs4 of sugar2 keep a panful on the furnace top1 so that it will always be hot and may be easily measured by means of a saucepan or ladle holding the exact quantity2 add the glucose when sugar begins to boil4 ,,flavors ,,and ,,colors4 ,these form almost as important a part of the trade as the sugar itself1 and it should be the chief object of every workman to try and excel in these two important features2 if you do not use good flavors1 it is a moral certainty you cannot produce good candies4 ,flavors for boiled sugars should be specially prepared1 those bought at an ordinary chemist shop may do very well for flavoring custards and pastry1 but are of no use for boiled sugars1 in fact better use no essence at all1 as they are so weak that1 to give the drops c41 even a slight taste the quantity required reduces the degree to which the sugar has been boiled so much that it works like putty1 and sticks to the machine while being pressed through2 the drops when finished look dull1 dragged and stick together when bottled2 tons of drops are weekly spoiled by small makers using such flavors1 while a little trouble and less expense would put them out of their misery1 besides giving to the goods that clear bright dry appearance to be found in the drops of a respectable house4 ,it must be remembered that the flavor is the very life of the candy4 ,color may please the eye1 but excellence in that alone is not all that is required4 ,a buyer may be attracted by the eye1 but he does not eat with it4 ,neither old or young would knowingly eat only colored sugar4 ,a sweet taste may be satisfied with sugar alone4 ,it is the variety of pleasant flavors that is desired and it is the business of the confectioner to supply it4 ,flavors for sugar boiling should be as concentrated as it is possible for it to be4 ,several large houses who have confined their attention to the wants and requirements of the confectionery and mineral water trades have succeeded in producing fruit essences of quality1 which is a pleasure to work with4 ,being very powerful1 little is required to give the boil rich flavor1 consequently it passes through the machine easily1 forming a perfect drop on which the clear imprint of the engraving characteristic of the machine used4 ,essential oils used by confectioners are those having an agreeable aromatic flavor1 and should be used in their original strength1 without being adulterated or reduced4 ,it is absolutely necessary that they should be pure and fresh1 more particularly the oils of lemon and orange1 as when not fresh and pure they partake of the flavor of turpentine1 and are particularly unpleasant to the taste4 ,small makers would do well to buy carefully from a good house not more than would be used up in two or three months1 especially the two before mentioned4 ,some oils on the contrary1 improve by keeping such as peppermint and lavender4 ,all essences and oils are best kept well corked in a cool dark place4 ,these oils being powerful1 popular and expensive1 they are frequently adulterated4 ,cream of tartar and tartaric acid on account of the price is often increased1 the former with different cheap powders1 the latter usually with alum4 ,many people fail in the process through no fault of their own1 but simply through their being supplied with inferior ingredients1 it is therefore of importance1 that colors and flavors should be purchased at some respectable house2 get list of oils' extracts and essences from ,fletcher ,mnf'g4 ,co4 who are large dealers in these goods4 ,the colors prepared1 consisting of several very nice shades of yellow and red1 also coffee brown1 jetoline black1 damson blue1 and apple green2 they are in paste1 ready for use1 being vegetable1 they are guaranteed strictly wholesome1 and may be used with confidence4 ,,wrinkles ,,worth ,,reading ,,on ,,sugar ,,boiling4 ,to make an acid drop to perfection1 the pan must not only be clean but bright2 use best white sugar1 and just enough water to melt it1 with a little extra cream of tartar 7no glucose72 boil on a sharp fire to #cje2 after passing through machine1 well dust with icing sugar and bottle4 ,beginners should not try to work with less water1 as the boil is more liable to grain1 which can be seen by an expert and avoided4 ,before putting on the boil see that there is sufficient fuel on the furnace to carry through the operation4 ,to make up a fire during the process spoils the color and quality4 ,the sharper the sugar is boiled the better the appearance and durability4 ,when boiling common sugars have the pan large enough1--some throw up a good deal of foam when they reach the boiling point and are liable to flow over--watch closely1 and if unable to beat the foam down1 lift the pan on the side of the fire a few minutes until boiled through4 ,many weak sugars burn on a clear fire before they come to a degree of crack4 ,in this case sprinkle a little fresh fuel or ashes over the fire and replace the pan again4 ,should it again catch1 repeat the operation nursing it up to the desired degree4 ,bad boiling sugar is very troublesome4 ,a good plan is to make a rule of straining the batch just after it boils1 through a very fine copper wire or hair sieve1 this prevents foreign matter such as grit1 saw dust or even nails1 which is often mixed with the sugar getting into the goods4 ,keep thermometer when not in use in jar of water standing on the furnace plate by the side of the pan1 wash out the jar and fill with cold water every morning2 keep the thermometer clean1 especially the top part1 as the sugar which adheres to it becomes grainy1 and might spoil a whole boil4 ,after making many dark candies thoroughly wash the thermometer before putting into a light boil4 ,in using colors for drops and clear goods1 use them in the form of a paste where practicable1 then you can mix them in when the boil is on the slab1 thus saving your pan2 keep the colors damp in jars1 look over them every night1 and1 where necessary1 add a little cold water to keep them moist1 or the top may get dry and hard1 which would make the goods specky4 ,use a separate piece of stick for each color to rub in with1 and be careful not to use too much color2 a very little goes a long way with clear boiled goods4 ,goods are more often spoiled by using too much than too little2 more can always be added if the shades are too light1 but there is no remedy if you have added too much4 ,when coloring taffies1 this must be done in the pan2 liquid colors are best2 trouble will be saved if used in the following order4 ,suppose ,raspberry1 ,everton and ,lemon taffies were wanted1 make the ,lemon taffy first1 add saffron just before the boil is ready1 then the lemon1 and pour out2 make the ,everton taffy next in the same way1 add the butter before the lemon2 then make the ,raspberry4 ,in this arrangement there is no necessity of steaming out the pan4 ,had the ,raspberry taffy been made first1 the pan would have to be cleaned out before the ,lemon or ,everton taffy could have been made1 because it would have been red4 ,measure the flavors in a graduated glass2 wash out the glass frequently1 or it will get rancid2 weigh the acid and see that it is well ground2 if it has become dry and lumpy1 rub it down to a powder with a rolling pin or heavy bottle on a sheet of paper before using4 ,in using fruit essences a little powdered tartaric acid throws up the flavor1 half the essences will have a better effect4 ,put the acid on the boil after it has been poured on the slab in a little heap1 and pour the essence over it1 then thoroughly incorporate the whole4 ,use the best oil for the slab with a clean flannel cloth2 keep the cloth in a saucer1 if it lies about it falls on the floor and picks up dirt and carries it to the pouring plate4 ,when it gets hard or gritty burn it at once and get a new one1 or it may be used by mistake and make a mess4 ,we have seen the beauty of a boil spoilt scores of times by using dirty rags and rancid oil4 ,a sugar boiler cannot be too careful in these little details1 the success of his work largely depends upon it4 ,it is easy to inaugurate a good system1 and much more comfortable to work to it than a slovenly what shall ,i do next sort of a method4 ,know where to find and put your hand on everything2 when the boil is hot there is no time to look for what you require4 ,a place for everything and everything in its place should be a practical feature in every boiling shop4 ,,sticky ,,candies4 ,perhaps there is nothing more annoying to the trade than sticky boiled sugars4 ,all clear goods when exposed to the atmosphere will turn damp1 especially in wet weather4 ,it is a question of degree1 some slightly and some will run almost to syrup2 it is impossible to obviate the former but the latter can be prevented4 ,great care should be used in adding the lowering1 whether cream of tartar or glucose1 too much of either will cause the goods to run immediately after they are turned out4 ,weak or inferior sugars1 or not sufficient boiling1 has also this effect4 ,we know of no reliable agent which will altogether prevent this result but we do know that a careful arrangement of the different proportions1 using good sugar and well boiling greatly mitigate1 if not altogether prevent the grievance4 ,goods intended for exposure should contain just sufficient lowering to prevent the boil from growing grainy and boiled right up to the standard4 ,of course different sugars will carry more or less lowering1 but this can be easily tested by the workman4 ,a few experiments will determine the exact quantity for each boil4 ,there is no excuse for drops sticking in bottles when corked1 this should not occur1 if it does1 the fault is in the making2 the water has a great deal to do with causing the candies to be sticky4 ,the writer has experienced this in several country places1 where the only supply of this indispensable ingredient was drawn from the artesian wells4 ,to look at it1 it was all that could be desired--a beautiful1 cold1 clear and wholesome beverage4 ,of its chemical constituents ,i do not pretend to give an opinion1 but the drops and other clear boils for which it was used got damp directly after they were exposed1 and would have run to a syrup had they not been covered up4 ,the goods keep all right in bottles1 but it is very annoying1 not to speak of the injury and loss to a business1 when this is the position with regard to the water supply4 ,the only remedy we could suggest1 and which was very successful1 was powdered borax4 ,we used this in the proportion of a teaspoonful to every #ad lbs4 of sugar adding it just as the sugar began to boil4 ,borax has been found useful with any water when making goods to be exposed in the window or on the counters1 such as taffies1 rocks and clear boiled sugars generally4 ,where the supply of water1 as in most large towns is suitable1 given good sugar1 cream of tartar or glucose1 in proper proportions1 and careful boiling up to the standard1 the addition of borax is unnecessary and should only be resorted to under special circumstances4 ,,plain ,,taffy4 #ad lbs4 ,white ,sugar4 #b quarts ,water4 #a_/b ounce ,cream ,tartar4 ,,process4--,this is an easy and capital recipe to begin with4 ,the process is practically the same as for all other clear goods1 but the ingredients being fewer there is little chance of their getting complicated4 ,with a thermometer it is hardly possible to make a mistake1 besides it will make the instruction more intelligible3 should he not possess this appliance1 we must ask that the instructions ,how to boil sugar should be committed to memory1 as it would be tedious and a great waste of time and space to keep explaining how to tell the different degrees through which the sugar passes before it comes to the point required for the different goods given in this book4 ,for this and other reasons ,i will assume the learner to be working with one4 ,put the sugar and water in a clean pan1 place it on the fire and stir it occasionally till melted2 when it comes to the boil add the cream of tartar and put a lid on the pan2 allow it to boil in this way for ten minutes1 remove the lid and immerse the bottom part of the thermometer in the boiling liquid and allow it to remain in this position until it records #caj degrees1 then quickly take out the thermometer1 lift off the pan and pour contents into frames1 tins1 or on a pouring slab1 which have been previously oiled4 ,if on a pouring slab1 mark the boil into bars or squares1 while warm1 with a knife or taffy cutter3 when quite cold it is ready for sale4 ,,lemon ,,taffy4 #ad lbs4 ,white ,sugar4 #a_/b ounce ,cream ,tartar4 ,saffron ,coloring4 #b quarts ,water4 ,lemon ,flavoring4 ,,process4--,proceed as directed for plain taffy4 ,when the sugar reaches #cje degrees1 add a few drops of saffron color2 when it reaches #caj degrees1 add a few drops of oil of lemon and pour out immediately into frames or tins2 or if on pouring slab1 mark out into bars or squares before it gets cold4 ,the pouring slab should be level so that the sheet should be all the same thickness4 ,,butter ,,scotch4 #h lbs4 ,white ,sugar4 #a lb4 ,fresh ,butter4 ,lemon ,flavoring4 #a_/d oz4 ,cream of ,tartar4 #a quart ,water4 ,,process4--,melt the sugar in the water by an occasional stir when the pan is on the fire1 then add the cream of tartar and boil up to #cjj1 lift the pan on to the side of the furnace and add butter in small pieces broken off by the hand2 slip the pan on the fire again1 adding the lemon flavoring2 let it boil through so that all the butter is boiled in then pour into frames2 when partly cold mark with cutter into small squares2 when cold divide the squares2 wrap each in wax-paper2 sold generally in one cent packages4 ,n4,b4--,there is good butter scotch and better butter scotch1 but no bad butter scotch2 this quality may be improved by the addition of a large proportion of butter3 some makers would put #b lbs4 or even #c lbs4 to this quantity1 but that would be regulated by the class of trade and the size squares4 ,these frames are made to hold #add squares2 a boil this size will make each square weigh about #a oz41 but any weight of square may be arranged by the adding or deducting from the boil4 ,,everton ,,taffy4 #ab lbs4 ,white ,sugar4 #b lbs4 ,dark ,sugar4 #b lbs4 ,fresh ,butter4 #a_/b oz4 ,cream of ,tartar4 #b quarts ,water4 ,lemon ,flavoring4 ,,process4--,melt the sugar in the water1 add the cream of tartar and boil the whole to the degree of #cjj2 lift the pan on the side of the fire put in the butter in small pieces1 place the pan again on the fire and let it boil through2 add the lemon and give it time to mix in1 then pour out contents into frame1 or on pouring plate to cut up into bars4 ,everton taffy and butter scotch are similar1 except in color2 same remarks as to quality will apply in both cases2 if the fire is very fierce1 do not put the pan down flat on it after adding butter2 nurse it gently to prevent burning2 little fresh coke shaken over the fire would assist4 ,,raspberry ,,taffy4 #ad lbs4 ,white ,sugar4 #a_/b oz4 ,cream of ,tartar4 ,raspberry ,flavor4 #b quarts ,water4 ,brilliant ,rose4 ,,process4--,bring the sugar and water to a boil1 add the cream of tartar1 put on the lid for ten minutes1 then uncover and immerse the thermometer2 continue to boil to #cjj2 tinge a bright red with liquid1 brilliant rose2 add raspberry essence2 pour out on frame or pouring plate and mark into bars or squares of convenient size2 when cold the taffy is ready for packing and sale4 ,,fig ,,taffy4 #aj lbs ,good ,yellow ,sugar4 #b lbs4 ,glucose4 #c lbs ,figs ,chopped ,fine4 #c pints ,water4 ,,process4--,boil the sugar1 water and glucose to a weak crack1 #bie2 lift the pan partly off the fire1 putting a piece of iron under it to prevent it burning2 add the figs1 gently letting the whole thoroughly boil through and mix2 pour in oiled tins or on slab1 and mark into squares4 ,when adding the figs let them drop through the fingers1 not in a heap4 ,,walnut ,,taffy4 #e lbs4 ,brown ,sugar4 #e lbs4 ,crystal ,sugar4 #b-a_/b lbs4 ,glucose4 #c lbs4 ,walnuts4 #b quarts ,water4 ,lemon ,flavoring4 ,,process4--,shell the walnuts1 peel off the skin chop very fine4 ,boil the glucose1 sugar and water as before directed to the degree of weak crack1 #cjj4 ,lift the pan a little from the fire2 add the prepared nuts by letting them run through the finger gently2 let the whole boil through1 then add a few drops of the oil of lemon2 when thoroughly mixed in1 pour out the boil and mark into bars before too cold4 ,the flavor is improved by roasting the walnuts a little before putting in the boil4 ,,peanut ,,candy4 ,boil to the crack1 #a quart best ,new ,orleans ,molasses1 #a lb4 glucose and #a quart water4 ,prepare the meats by removing the thin reddish skin in which they are enveloped and fill a tray to about the depth of an inch4 ,pour over them the hot candy prepared as directed1 stirring the meats till each one is covered4 ,a little less candy should be used than will suffice to entirely cover the meats1 though each separate one should be covered1 the object being to use just enough of the candy to cause the meats to adhere firmly together1 thus forming a large cake1 which when nearly cold may be divided into squares or bars with a sharp knife4 ,almonds and other nuts may be used in the same manner above described4 ,,barcelona ,,taffy4 #e lbs4 ,brown ,sugar4 #e lbs4 ,crystal ,sugar4 #c lbs4 ,barcelona ,nuts4 #b lbs4 ,glucose4 #b quarts ,water4 ,lemon ,flavoring4 ,prepare the nuts by chopping them fine1 boil the sugar1 glucose and water to the degree #cjj4 ,remove the pan a little from the fire add the nuts carefully2 when thoroughly boiled through and amalgamated1 add a few drops of lemon and pour out contents into frame or on pouring plate and mark into bars4 ,,cocoanut ,,taffy4 #f lbs4 ,granulated ,sugar4 #b lbs4 ,desiccated ,cocoanut ,unsweetened4 #d lbs4 ,brown ,sugar4 #b lbs4 ,glucose4 #c pints ,water4 ,lemon ,flavoring4 ,,process4--,melt the sugars in the water1 bring it to the boil1 add the glucose and continue to boil to the degree #cjj2 lift the pan a little way from the fire2 let the desiccated cocoanut run gently in the boil2 continue to boil until the lot is well mixed through2 add a few drops of oil of lemon and pour out in frames2 use the lemon cautiously1 too much spoils the flavor4 ,illustration3 ,fig4 #ad4 ,cocoanut ,slicer and ,shredder4 ,,improved ,,steel ,,grater4 ,pat4 ,aug4 #cj1 #ahhg4 ,no4 #b we claim to be the best ,hand ,made ,machine in the ,market4 ,it is easily adjusted for cutting1 slicing or grating1 the several plates requiring but a moment to adjust to the shaft4 ,it is the only machine having an outside adjustment4 ,no4 #b ,machine1 ,slicer and ,shredder #bj #jj ,grater for same #c #jj ,,cocoanut ,,taffy ,,or ,,stick ,,jaw4 #f lbs4 ,granulated ,sugar4 #d lbs4 ,brown sugar4 #c pints ,water4 #b lbs4 ,glucose4 #d ,large ,cocoanuts ,sliced4 ,,process4--,boil to crack #caj by the thermometer1 the sugar1 glucose and water2 have the cocoanut freshly peeled and sliced ready2 raise the pan two or three inches from the fire2 slide in the nut1 stirring gently with spatula to keep them off the bottom till well boiled through1 then pour out in tins or frames4 ,n4,b4--,stir gently only the one way or you may grain the boil4 ,illustration3 ,fig4 #ac4 ,citron and ,orange ,peel ,slicing ,machine4 ,this is a useful ,machine for ,slicing ,peel in thin and regular pieces for the tops of ,maderia ,cakes1 etc4 ,it is also made double-action i4e4--with both ,slicing and ,shredding ,knives1 the latter being used to shred or grate ,cocoanut1 etc41 very fine4 ,price1 #ac #jj ,illustration3 ,fig4 #bjb a4 ,price #a #jj4 ,new ,almond ,grater4 ,one of the ,best ,almond ,graters in the ,market4 ,,eggs ,,and ,,bacon4 #aj lbs4 ,white ,sugar4 #b-a_/b lbs4 ,glucose4 #c pints ,water4 #a lb4 ,nonpareils4 #a ,cocoanut4 ,brilliant ,rose ,coloring4 ,,process4--,cut a large cocoanut into slices1 dry them and lay them on the pouring plate in rows about half an inch apart2 sprinkle between them thickly some nonpareil of various colors 7hundreds and thousands74 ,boil to crack the sugar1 glucose and water2 tinge with brilliant rose1 and carefully and evenly pour the contents over the pouring plate1 disturbing the nut and nonpareil as little as possible4 ,a good plan is to have a small shallow ladle with an open spout1 into which pour a little of the boil1 run over the plate a small stream from the ladle first1 this will bind the nut1 etc41 and keep them in their places while the bulk is being poured out4 ,,almond ,,hardbake4 #aj lbs4 ,good ,brown ,sugar4 #b lbs4 ,glucose4 ,lemon ,flavoring if desired4 #c lbs4 ,almonds4 #c pints water4 ,,process4--,split with a sharp knife the almonds1 lay them face downwards on an oiled plate1 cover the plate as closely as possible2 boil the glucose1 sugar and water to the crack #cje2 remove the pan from the fire1 and pour the contents carefully and evenly over the almonds2 the addition of a little lemon or almond flavoring will improve it4 ,n4,b4--,see remarks re-ladle in previous recipe4 ,,almond ,,rock4 #aj lbs4 ,brown ,sugar4 #b lbs4 ,glucose4 #f lbs4 ,sweet ,almonds4 #c pints water4 ,,process4--,clean your almonds by blowing out all the dust and grit1 pick out the shells1 dissolve the sugar water and glucose2 boil the lot up to crack2 pour the contents on oiled plate4 ,sprinkle the almond all over the boil1 shake over the lot a few drops of oil of lemon2 turn up the edges first1 then the whole boil2 mix and knead it like dough until all the almonds are well mixed in2 no time must be lost in this process or the sugar will get too hard2 when firm make a long roll of the entire boil1 place it on a hard wood board1 and cut it up into thin slices2 it will have to be kept in shape while cutting1 by turning over and pressing the sides as it becomes flat2 a special large sharp knife is used for this purpose4 ,a smaller boil than the above had better be tried by beginners1 say half the quantity4 ,this can be done by halving the ingredients4 ,needless to state these remarks apply to other recipes4 ,,french ,,almond ,,rock4 #ab lbs4 ,white ,sugar4 #c lbs4 ,glucose4 #f lbs4 ,sweet ,blanched ,almonds4 #d pints water4 ,,process4--,boil the sugar1 water and glucose in the usual way to the degree of weak crack1 #cje by the thermometer1 then ease the pan a little way off the fire1 and let the almonds gently slide into the mass4 ,use the spatula a little just to keep the almonds from sticking to the bottom1 stirring lightly only the one way1 then watch the boil carefully till it turns a light golden color2 lift off the pan and pour the contents into the frames4 ,the almond will come to the top better in tins than in pouring plates4 ,of course a better quality is made by adding more almonds1 or vice versa4 ,the almond after being blanched should be spread on a tin and dried1 either on the stove top or in the oven4 ,,raspberry ,,candy4 #ab lbs4 ,white ,sugar4 #c lbs4 ,raspberry ,jam4 #b quarts water4 ,brilliant ,rose ,coloring4 ,,process4--,melt the sugar in water1 and boil to ball #bej2 add the raspberry jam1 and stir it well in2 remove the pan from the fire1 add sufficient coloring to make bright raspberry2 rub part of the mixture with spatula against side of pan until it changes a heavy opaque1 then stir the whole mass until uniform4 ,pour the contents carefully on a slab1 covered with greased paper2 make the sheet about #a_/b inch thick1 mark into bars with a sharp knife1 and break up when cold4 ,,apricot ,,candy4 #f lbs4 ,white ,sugar4 #b lbs4 ,apricot ,jam or ,pulp4 #b pints water4 ,saffron ,coloring4 ,,process4--,melt the sugar in the water and boil to ball1 #bej1 add the jam or pulp4 ,stir well until thoroughly mixed in1 remove the pan1 rub part of the contents against the side of the pan with spatula until cloudy and opaque2 color with saffron a bright yellow1 then stir the whole together until uniform cloudy2 pour out in frames or on slab covered with oiled paper4 ,a pinch of tartaric acid would improve the flavor1 but often prevent candying1 unless in the hands of an expert4 ,in any case the acid should be added in a fine powder after the whole has been thoroughly grained4 ,a pallette knife is a very useful knife for rubbing the sugar against the sides of the pan4 ,,brown ,,cocoanut ,,candy4 #ad lbs4 ,brown ,sugar4 #f large ,cocoanuts ,sliced4 #c pints water4 ,,process4--,melt the sugar in the water1 and boil to degree of ball1 then add the sliced cocoanut1 stir them in remove the pan from the fire and rub the sugar against the side of the pan until it becomes cloudy stir the whole together until the whole becomes cloudy and thick2 turn out the batch into tins or on slabs2 mark with a sharp knife into squares or bars4 ,when cold break it up at marks4 ,prepare the cocoanuts by cutting them up into thin slices with a spokeshave or machine4 ,the brown skin is seldom skinned off for this dark candy4 ,,white ,,cocoanut ,,candy4 #ad lbs4 ,white ,sugar4 #f ,large ,cocoanuts ,peeled and ,sliced4 #c pints ,water4 ,,process4--,peel off all the brown skin from the nuts with a sharp knife2 wash them and cut into thin slices4 ,melt the sugar in the water and boil to ball #bej1 add the sliced nuts1 keeping the boil well stirred4 ,when thoroughly mixed1 remove the pan from the fire and commence to grain with pallette knife or spatula until the whole mass turns an opaque white4 ,now turn out the batch into frames1 or on the slab1 which has been covered with paper2 mark into convenient sized bars1 break up when set hard4 ,,chocolate ,,cocoanut ,,candy4 #aj lbs4 ,brown ,sugar4 #a lb4 ,pure ,block ,cocoa4 #d ,cocoanuts shredded4 #c pints water4 ,,process4--,when cracking the nuts1 do so over a basin and save all the milk3 peel all brown skin off and cut the nut into fine shreds with machine2 dissolve the sugar in the pan with the water and cocoanut milk1 boil up to ball1 remove the pan a little off the fire1 then add the nut together with the pure block cocoa1 stir the whole together1 grain on side of pan as before directed4 ,stir the whole well up and turn out into frames or on pouring plates4 ,n4,b4--,the pure cocoa should have been previously melted in a saucepan or chopped up in small pieces4 ,in the latter case there is less waste1 and the heat of the sugar would soon melt it4 ,,fruit ,,candy4 #g lbs4 ,white or ,brown ,sugar4 #a lb4 ,currants cleaned and dried4 #a_/b lb4 ,sultanas4 #a_/b lb4 ,sweet ,almonds4 #b pints water4 ,saffron ,coloring4 ,,process4--,mix together the fruits1 which should have been freed from grit and dust2 boil the sugar and water to the degree of ball1 #bej2 remove the pan from the fire2 gently grain the boil by rubbing a little of the syrup against the side of the pan until cloudy1 then slide in the fruit and stir the whole together1 adding a little saffron to color a bright yellow4 ,see that the mass has changed to an opaque1 then turn the lot out into frames or on a pouring slab4 ,,candies1 ,,various4 ,fruits green1 dried or preserved1 almonds and nuts of almost every description1 as well as flavors and colors of a pleasant taste and pretty hue may be used in making candies4 ,the process is exactly the same3 the ingredients can be arranged to suit the fancy of the maker and the palate of his customers4 ,the field to select variety from seems inexhaustible1 so that new goods of this class should be introduced ad4 lib4 ,no good purpose could be served by giving a procession of these simple instructions1 when with little thought and judgment anyone could invent a new candy for themselves4 ,it might be as well to add that a little glucose or cream of tartar added will make the candies softer1 and may be used1 if preferred1 in each formula in the proportion of #b lbs4 of glucose or a teaspoonful of cream tartar to every #aj lbs4 of sugar4 ,illustration3 ,,roller ,,patterns4 ,no4 ,to lb4 #a ,tom ,thumb ,drop #ajjj #b ,currant ,drop #hdj #c ,acid ,drop #ejj #d ,sour ,ball #bej #e ,sour ,ball #ahj #f ,fish #bjj #g ,fish #aej #h ,fish #abj #i ,fish #fj #aj ,fish #dj #aa ,strawberry #bjj #ab ,raspberry #bjj #ae ,shell #bjj #af ,motto ,lump #bjj #ag ,motto ,lump #abj #ah ,motto ,lump #hj #bg ,seal ,cough #bjj #bh ,waffle #ahj #cc ,cigar #ce #cg ,heart and ,hand #ajj #ch ,acorn #bji #db ,batton #bjj #ec ,cough #abj #ed ,polka #bjj #ee ,rifle #aej #eh ,twist ,loaf #bjj ,,barley ,,sugar ,,drops4 #ad lbs4 ,white ,sugar4 #c lbs4 ,glucose4 #d pints water4 #a_/d oz4 ,oil ,lemon4 ,saffron ,coloring4 ,,process4--,put the sugar and water in a pan1 place it on the fire1 giving it an occasional stir until the sugar is dissolved1 then add the glucose1 or #a_/d oz4 cream of tartar--either will do1 but do not use both--place the cover on the pan and let it boil for ten minutes or so1 7the cover is put on to steam the sides of the pan and keep it clean and free from granulation72 take off the cover and put in the thermometer1 immersing the bottom part in the boiling liquid4 ,let the whole boil until it reaches the degree of crack1 #cjj2 tinge with saffron1 then pour the contents on pouring plate1 which has been previously oiled2 sprinkle a few drops of oil of lemon over it1 turn the edges as it begins to cool3 then turn it over1 knead it up as soon as you can handle it3 if it is on a cool slab you must be pretty smart or it will get too hard4 ,as soon as it gets stiff enough cut off small convenient pieces and pass through the barley sugar machine2 when cool break up1 give them a good shake in a rough sieve to free them from any machine scraps2 the drops are then ready for bottling4 ,powdered sugar is not usually mixed with these drops4 ,,pear ,,drops4 #ad lbs4 ,white ,sugar4 #c lbs ,glucose4 #a_/d oz4 ,essence of ,pear4 #a oz4 ,tartaric ,acid4 #b quarts water4 ,paste1 ,red ,color4 ,,process4--,dissolve the sugar in the water1 add the glucose1 and bring the whole to the degree of crack1 pour the contents on the slab1 rub in a little red paste color in one corner of the boil to color light pink1 turn up the edges1 add the powdered acid in a little heap1 pour over the acid the pear essence and thoroughly mix through the entire mass by kneading3 when the batch is stiff enough cut off in small pieces and pass through the pear drop rollers2 when cold sift and mix some icing sugar amongst them1 and bottle4 ,,raspberry ,,drops4 #ad lbs4 ,white ,sugar4 #b quarts water4 #c lbs4 ,glucose4 #a_/b oz4 ,essence of ,raspberry4 #a oz4 ,tartaric4 ,coloring1 ,brilliant ,rose4 ,,process4--,melt the sugar in the water1 add the glucose and boil the whole up to crack2 pour out the boil on a cold slab1 rub in a little of the cherry paste to color1 turn up the edges1 put in the powdered acid in a little heap1 pour over the acid the raspberry flavoring and knead up the batch till thoroughly mixed and fit for the machine4 ,cut off in pieces and pass through the raspberry rollers2 sift1 dust and bottle when cold4 ,,almond ,,tablets4 #ad lbs4 ,brown ,sugar4 #c lbs ,glucose4 ,lemon ,flavoring4 #b lbs4 ,almonds1 ,chopped4 #d pints water4 ,,process4--,boil the sugar1 glucose and water1 as directed1 to the degree of crack2 pour the boil on oiled plate1 sprinkle the almond over it with a few drops of oil of lemon1 knead the whole together till stiff1 cut off small pieces and pass through tablet rollers4 ,,pine ,,apple ,,drops4 #ad lbs4 ,white ,sugar4 #c lbs4 ,glucose4 #d pints water4 #a oz4 ,tartaric ,acid4 ,saffron ,coloring4 #a_/d oz4 ,essence ,pine ,apple4 ,,process4--,boil the sugar1 glucose and water1 as before directed1 to the degree of crack #caj2 add to the boil saffron paste after it has been poured on the slab3 when on the slab put in the acid and essence of pineapple2 knead the whole together2 when stiff enough1 cut off in pieces and pass through the pineapple roll4 ,,cocoanut ,,tablets4 #ad lbs4 ,white ,sugar4 #c lbs4 ,glucose4 #a lb4 ,desiccated ,cocoanut4 #d pints water4 ,,process4--,boil the sugar1 water and glucose to the degree of crack2 pour on slab and sprinkle the desiccated cocoanut over the boil1 flavor with lemon1 mix up and pass through tablet rollers4 ,,acid ,,drops ,,and ,,tablets4 #ad lbs4 ,best ,white ,sugar4 #c_/d oz4 ,cream of ,tartar4 ,lemon ,flavoring4 #d pints water4 #d oz4 ,tartaric ,acid4 ,,process4--,put the sugar and water in clean bright pan and bring to the boil1 add cream of tartar1 place the lid on the pan and boil for ten minutes3 remove the cover and put in thermometer1 boiling on a sharp fire to the degree of crack3 pour out at once on clean1 greased slab3 when cool enough1 turn up at the edges and fold the boil over1 then add the acid which has been finely powdered1 together with a few drops of lemon2 knead up the whole until stiff and pass through drop or tablet rollers2 break up when cold1 and dust with powdered sugar1 weigh and bottle4 ,n4,b4--,we mean the term white sugar to include loaf1 dutch crush1 granulated or crystal2 any of these of good quality will answer the purpose4 ,,brown ,,cough ,,drops4 #ad lbs4 ,brown ,sugar4 #c lbs4 ,glucose4 #c oz4 ,acid ,tartaric4 #a_/b oz4 ,oil ,aniseed4 #a_/d oz4 ,oil ,cloves4 #a_/d oz4 ,oil ,peppermint4 #b oz4 ,herb ,horehound4 #e pints ,water4 ,,process4--,first boil the herb horehound in the water ten minutes1 then strain2 add the liquor to the sugar and the glucose1 and boil as for other drops to crack #caj2 pour on oiled slab2 turn up the edges and fold in the boil1 then put the tartaric acid in a little heap on the boil1 and pour over it the aniseed1 clove and peppermint1 knead up the whole1 thoroughly mixing the flavors until stiff enough to pass through machine cough drop rollers4 ,n4,b4--,the brown sugar should be of good boiling quality4 ,,light ,,cough ,,drops4 #ad lbs4 ,white ,sugar4 #c lbs4 ,glucose4 #c oz4 ,acid ,tartaric4 #a_/b oz4 ,cough ,drop ,essence4 #a_/b oz4 ,oil ,aniseed4 #d pints ,water4 ,,process4--,boil the sugar1 glucose and water as before directed to the degree of crack1 #caj2 pour on greased slab2 first turn up boil1 then add powdered acid1 cough drop essence and oil of aniseed2 mix thoroughly until ready for machine1 and pass through cough drop rollers2 break up1 sift1 and dust with powdered sugar4 ,n4,b4--,we have almost said enough about plain machine drops2 they are all practically made alike1 the color1 flavor and shape alone differing4 ,see our list for colors and flavors1 candy machines and rollers4 ,,tar ,,cough ,,drops4 #a oz4 ,dried ,rose ,leaves boil in #a gallon water to half a gallon1 strain and mix with #aj pounds ,sugar1 #ba pounds ,glucose and #a oz4 strained ,tar1 boil to the crack and finish as for other drops4 ,,imitation ,,chocolate ,,sticks4 #h lbs4 ,white ,sugar4 #b lbs4 ,glucose4 ,vanilla ,flavoring4 #c pints ,water4 #a oz4 ,tartaric ,acid4 ,,process4--,place the pan containing the sugar and water on the fire1 stir in the glucose and bring the lot to the degree of weak crack1 #cjj2 pour on the slab1 turn up the edges1 fold over the boil1 and add the acid and vanilla2 when thoroughly mixed and stiff enough to handle1 then pull over the hook until glossy white3 remove it to the slab1 and roll into rods about half an inch thick2 when cold snip off into short equal lengths and dip them into melted chocolate paste1 composed of #a_/b lb4 pure block cocoa1 #a_/b lb4 ground sugar and #c oz4 lard or cocoa butter 7no water74 ,melt these ingredients in a vessel by standing it on the hot furnace plate 7not too near the fire7 stir until all is dissolved and incorporated1 then dip sticks in this mixture singly1 taking them out immediately and laying them on wire frames to dry4 ,,chocolate ,,cocoanut ,,sticks4 #h lbs4 ,white ,sugar4 #b lbs4 ,glucose4 ,desiccated ,cocoanut4 #c pints ,water4 #d oz4 ,pure ,cocoanut4 ,,process4--,boil the sugar1 water and glucose as directed to degree of weak crack1 #cjj2 pour on oiled slab3 cut off one third for pulling2 add to the other two-thirds the pure cocoa and mix it in2 pull the smaller piece over the hook until white and glossy2 spread out the solid sugar and lay the pulled in the centre casing it round evenly then roll into sticks #a inch thick2 when cold1 snip off into lengths make a thin solution of gum or gelatine1 wet the surface of each stick1 and roll in desiccated cocoa nut2 when dry they are ready for sale4 ,,acid ,,sticks4 ,clear white4 #aj lbs4 ,white ,sugar4 #b oz4 ,tartaric ,acid4 ,lemon ,flavoring4 #a_/b oz4 ,cream of ,tartar4 #c pints water4 ,,process4--,put the sugar and water in a clean bright pan1 add the cream of tartar and boil up sharply to a weak crack1 #cjj2 pour the batch on oiled slab2 turn in the edges1 fold the boil over1 then put in powdered acid with a few drops of lemon2 knead the whole together1 working one end down to a point2 draw it out the required thickness1 the full length of the plate1 cut it off1 then do another length likewise1 repeating the operation until the boil is worked up2 keep the first piece in shape by occasionally rolling them while the remainder of the boil is being pulled out and shaped4 ,when the boil is finished1 and the sticks cold1 snip them off in lengths with scissors4 ,an assistant is very useful to keep the sticks in motion while the boil is being worked up or they may become flat4 ,,peppermint ,,sticks4 ,dark brown with light stripes4 #h lbs4 ,brown ,sugar4 #b lbs4 ,glucose4 #c pints ,water4 ,peppermint ,flavoring4 ,,process4--,bring the sugar1 glucose and water to the degree of crack in the usual way2 pour the batch on the slab2 work in the flavors2 cut off a piece about #a-a_/b pounds from the boil and pull it over hook until light and satiny1 then roll the pulled sugar out into a long stick1 cut it into six pieces of equal length and lay them on the solid boil longways and equal distances apart1 then roll the boil into shape1 bring down one end to a point2 pull out into convenient lengths1 twisting them so that the stripes form a pretty spiral round the stick4 ,n4,b4--,for the stripes in this case1 white sugar is often used and looks much better1 but to do so two pans are necessary1 one may be a small saucepan to boil two pounds4 ,the white sugar is boiled separately in the ordinary way1 otherwise1 process1 would be exactly as described4 ,,lemon ,,sticks4 ,pulled yellow centre with yellow case4 #h lbs4 ,white ,sugar4 #b lbs ,glucose4 ,yellow ,paste ,color4 #c pints ,water4 ,lemon ,essence4 ,,process4--,boil the sugar1 glucose and water to a weak crack2 pour the batch on oiled slab2 work in color and flavor2 cut off one-third and pull over the hook until of a bright yellow satiny appearance2 remove it from the hook2 spread out the plain sugar and lay the pulled in the centre2 case it nicely all round with solid1 then commence to roll2 bring one end down to required thickness2 pull out into sticks as long as convenient1 when cold snip into lengths required4 ,,orange ,,sticks4 ,pulled white body with one broad red and two narrow orange stripes4 #h lbs4 ,white ,sugar4 #b lbs4 ,glucose4 #c pints ,water4 ,red ,coloring4 ,oil of ,orange4 ,tartaric ,acid4 ,,process4--,boil the sugar1 glucose and water to the weak crack1 #cjj2 pour batch on slab2 cut off about one-third of the boil2 divide this into two pieces2 color one-part a deep red and the other a deep orange2 mix in the colors quickly and stand them aside on a piece of wood in a warm place till wanted2 now put the acid and flavoring into the larger portion of the boil and pull over the hook until white and spongey2 remove it to the slab1 then take the piece of red sugar and draw it out about #ah inches long and #b-a_/b inches wide2 lay it down the centre of the pulled sugar1 then take the piece of orange sugar and pull it out about #c feet1 half the thickness of the red1 cut in two and place one on each side of the red1 about two inches from it1 roll1 twist and pull out the recognized thickness2 when cold1 snip in lengths4 ,,cinnamon ,,sticks4 ,clear pink body with four narrow white stripes4 #f lbs4 ,white ,sugar4 #b lbs4 ,glucose4 ,cinnamon ,flavor4 #c pints water4 ,cherry ,paste ,color4 ,,process4--,bring the sugar1 glucose and water to the crack and pour out2 cut off piece and pull it white3 color the body light pink1 add the flavor1 prepare the four stripes as before directed1 lay them on the clear sugar1 equal distance apart1 roll out in lengths and snip off when cold4 ,,clove ,,sticks4 ,almost transparent with a tinge of red1 striped with white and red stripes alternately4 #h lbs4 ,sugar4 #b lbs4 ,glucose4 #c pints water4 ,cherry ,paste ,color4 ,oil of ,cloves4 ,,process4--,boil the sugar1 glucose and water to #cjj2 pour on the oiled slab2 cut off small portion1 divide it into two1 color one deep red1 pull both stripes and lay them alternately on the solid sugar1 form the boil into a roll1 bring down one end1 usually the left end1 to a point2 pull out in long lengths and twist2 when cold snip with scissors to size4 ,,raspberry ,,sticks4 ,pulled white centre1 cased with red and striped with six narrow white stripes4 #h lbs4 ,white ,sugar #b lbs4 ,glucose4 #c pints water4 ,cherry ,red ,paste ,color4 ,raspberry ,essence4 ,,process4--,boil the sugar1 glucose and water to crack #cjj2 pour the batch on plate2 cut in half and color one half red1 then flavor both halves with essence1 7raspberry and a little tartaric acid72 pull one half over the hook and cut off one third of it and lay it aside2 put the other two thirds in the centre of the red solid sugar and case it around2 now lay the remaining piece of pulled sugar in six lengths of equal thickness and distances apart on the top of the cased boil2 roll out the ball to the required thickness1 twist and snip off into lengths when cold4 ,,twisted ,,barley ,,sugar ,,sticks4 ,hand ,made4 #h lbs4 ,white ,sugar4 #b lbs4 ,glucose4 #c pints water4 ,lemon ,flavoring4 ,saffron ,color4 ,,process4--,put the sugar and water in a clear1 bright pan and bring to a boil1 then add the glucose3 put on the lid for five minutes1 continue boiling in the usual way till it reaches crack #cjj2 now add sufficient coloring to tinge a golden color and pour the boil carefully over the smooth slab1 so that the sheet of sugar will not be more than the eighth of an inch thick4 ,when the sheet has partly set1 cut it into strips one inch wide and the whole length of the sheet with scissors4 ,let an assistant take charge of the strips and twist them by taking hold of an end in each hand and turn them in opposite directions1 forming a spiral column2 when cold snip the required lengths and carefully weigh and bottle4 ,to make these goods the operators must be very quick in their movements4 ,the slab must be warm on which the sugar is poured1 as the thin sticks cool so fast and get brittle4 ,,peppermint ,,bull',s ,,eyes4 ,for cornered drops cut at angles1 black with white stripes4 #h lbs4 ,brown ,sugar4 #b lbs ,glucose4 #c pints water4 ,peppermint ,flavor4 ,,process4--,the process is exactly the same as for peppermint stick1 viz2 boil the sugar water and glucose to weak crack1 #cjj2 pour the boil on oiled plate1 flavor with peppermint and work well up2 in a smaller pan have two pounds of white sugar1 with the usual proportion of cream of tartar and water boiled to the same degree2 pull this over the hook until white and porous2 remove it to the plate and work it down into lengths about one inch thick2 lay them longways on the solid boil1 equal distances apart2 make the whole boil into a thick roll1 bringing one end down to a point2 draw off as for one cent sticks1 but thicker2 then with scissors snip them off in pieces about an inch long4 ,hold the scissors in the right hand1 the sugar in the left2 every time you make a clip turn the sugar half way round1 so that the corners of each cushion will be at opposite angles4 ,,bull',s ,,eyes1 7,various47 ,the formula given for the different kinds of sugar sticks will answer for the variety of bull's eyes4 ,the process and ingredients are precisely alike4 ,the sticks may or may not be drawn out a little thicker1 according to the size of drop required4 ,cream of tartar may be substituted for glucose in all recipes given for boiled goods4 ,the sugar is not boiled quite so high for hand goods or pulled sugar as it is for machine drops2 being a little lower it works better1 keeps longer pliable1 and is less brittle when cold4 ,,round ,,balls4 #h lbs4 ,sugar4 #b lbs4 ,glucose4 ,color4 #c pints water4 ,flavor4 ,,process4--,boil the sugar1 water and glucose in the usual way to weak crack1 say #cjj2 pour the boil on the slab1 color and flavor to taste2 work the batch up until stiffish1 then roll the boil round1 getting one end down to a point as directed for sticks1 pull it off in lengths of about three feet and about one inch thick2 cut in pieces with ,,jackson ,,ball ,,cutter and roll round with the hand4 ,an expert assistant is necessary for this operation1 as the balls must be shaped while hot and kept on the move till cold4 ,illustration3 ,,jackson ,,ball ,,cutters4 ,this cut represents our ,improved ,ball ,cutter1 or ,press1 which cuts only one size ball2 the improvement consists of a finger bar1 operated by a cam1 so that each time the handle is raised the fingers throw out the balls from between the knives4 ,fig #baa a4 ,no4 #a ,cuts #h balls1 #a-a_/h inch diameter 7with ,fingerbar7 #b #aa balls1 #ac-af in4 #ae #jj #c #i balls1 #a inch ,illustration3 ,jackson ,ball ,cutter4 ,this ,machine has two steel knives1 and is regulated by a gauge1 so that it will cut ,balls of any size4 ,fig4 #baj a4 ,price1 #e #jj ,this general recipe will apply to all balls4 ,for details of pulling1 striping1 casing and variety the reader is referred to the various processes given for sticks and bulls eyes4 ,they are all made and finished in this way4 ,for small sizes1 pull out the lengths thinner2 for large sizes1 thicker4 ,to make the various striped balls nicely1 requires practice and a good deal of it4 ,no amount of book learning will teach those who are quite ignorant of sugar boiling2 but at the same time if the reader has mastered the simpler process at the beginning of the book1 he is quite capable of understanding this and working out his own ideas in this way2 but hand-made balls should not be attempted until the learner feels confident he can manage a boil easily and quickly1 because there is no time to think after the sugar is on the slab4 ,the manipulation must now have been acquired to an extent so as to enable the operator to proceed as if by instinct4 ,,rose ,,buds4 #h lbs4 ,white ,sugar4 #b pounds glucose4 #e or #f drops ,otto of ,roses4 #c pints water4 ,cherry ,paste ,color4 ,,process4--,boil the sugar1 glucose and water to the degree of crack #cjj1 pour on oiled slab1 cut off about one third for pulling1 color the larger piece a deep red and flavor with otto of roses2 pull the smaller piece over the hook till white2 spread out the larger piece1 lay the pulled sugar in the middle1 casing carefully round1 pass through small acid drop rollers4 ,n4,b4--,turn the boil on its edge every time you cut a piece for the machine1 in order to keep the pulled sugar as near the centre as possible4 ,,ripe ,,pears4 #h lbs ,sugar4 #b lbs4 ,glucose4 #c pints water4 #a oz4 ,tartaric ,acid4 ,cherry ,red4 ,yellow ,paste ,color4 #a_/d oz4 ,essence ,pear4 ,,process4--,melt the sugar in the water1 add the glucose and boil to #cje2 pour on slab1 cut the batch into three equal parts1 flavor with essence of pear1 together with a little acid1 color one part deep red and one deep yellow1 pull the third portion over the hook and lay it between the yellow and red pieces so that one side will be yellow and the other bright red2 cut off into convenient sizes and pass through large pear drop rollers4 ,these goods are sold either plain or crystalized4 ,,boiled ,,sugar ,,toys4 ,see our stock of clear toy moulds1 list of which is mailed on application4 ,they may be had to turn out all kinds of figures1 such as dogs1 cats1 elephants1 etc4 ,they are very popular among the children and sell well in certain districts1 and show a handsome profit4 ,the moulds are generally made in two parts2 they must be well oiled2 the sugar boiled as for drops4 ,fill the moulds full1 and just before the whole mass sets1 pour as much of the sugar out as will run2 this will leave only a thin coating which cling to the sides of the shapes and will easily come out when the mould is parted1 then you have the figures complete but hollow4 ,boiled sugar whistles are made exactly the same way4 ,,to ,,crystalize ,,boiled ,,sugar ,,goods4 ,several descriptions of boiled sugars are sold crystalized1 which look very pretty and stand exposure to the atmosphere better4 ,the process is very simple and may be done with little trouble4 ,when the drops have been made and set1 break them up and sift them well in a coarse sieve1 now shake them over a pan which is boiling1 so that they get damped by steam1 and throw them in a heap of crystal sugar2 mix them well up1 so that the sugar adheres to the drops uniformly3 now sift them out of the sugar again and they will dry in a few minutes and be ready for packing4 ,another method is1 when the drops have been made and sifted1 to have a thin solution of gum or gelatine and shake it over them and rub them all together till damp all over2 now throw over them sufficient crystal sugar to coat them and mix them up2 when dry sift again and pack4 ,n4,b4---,when being crystalized the goods should be warm1 not hot1 or they will candy4 ,large ,french pears should be crystalized by the latter process and be almost cold during the operation2 being bulky they retain the heat a long time1 and therefore have a great tendency to grain4 ,,imitation ,,indian ,,corn4 #h lbs4 ,white ,sugar4 #b lbs4 ,glucose4 ,yellow ,color4 #c pints ,water4 ,lemon ,flavoring4 ,,process4--,boil the sugar1 glucose and water to weak crack1 #cje2 pour the boil on slab1 flavor with lemon and color yellow2 cut this boil in two and pull one-half over the hook2 roll the pulled half out in lengths about the size of a corn pod2 now put the plain yellow sugar through the ,tom ,thumb drop rollers1 loosening the screws a little1 and ease the pulled sugar with sheets from the machine2 if done carefully1 the result will be a good imitation of real ,indian corn4 ,,popcorn ,,balls4 ,roast the corn berries over a smokeless fire in a corn popper 7get our price for corn poppers72 keep shaking until every berry has burst2 boil sufficient sugar and water to the degree of feather1 #bde2 add to each #g lbs4 syrup1 four ounces of dissolved gum arabic2 wet the popped corn in this syrup1 and roll them in fine pulverized sugar until coated all over1 then lay them aside2 when dry repeat the coating process in the same manner until they have taken up the desired thickness of sugar4 ,weigh or measure sufficient coated berries1 according to size of ball required1 moisten them with thin syrup1 partly form the ball by hand1 then put it in a pop corn ball press and press tightly into shape1 then form into balls in the usual way with pop corn ball press4 ,illustration3 ,pop ,corn ,ball ,press ,makes ,balls #c-a_/b inches diameter1 has brass cups top and bottom1 so arranged that the ball is pushed out of the cup at each operation4 ,any ,size ,ball made to order4 ,price complete any size ,ball1 #ce #jj ,fig4 #bjh a4 ,,popcorn ,,bricks4 ,,process4--,the corn berries are prepared as for balls2 boil brown sugar in the proportion of #h lbs4 sugar and two pounds molasses to ball1 #bej2 pour the syrup over the corn and thoroughly mix them2 press them immediately into oiled tins4 ,the process should be done quickly and the seeds pressed as tightly together as possible2 when cold they are ready for sale and may be cut to size with sharp knife4 ,illustration3 ,,pop ,,corn ,,hand ,,ball ,,press4 #b in4 diameter ,price #d #jj #b-a_/b #d #jj #c #d #jj #c-a_/b #e #jj #d #e #jj ,egg ,shape #c-a_/h #b-a_/d #e #jj ,fig4 #bji a4 ,,pop ,,corn ,,cakes4 ,,process4--,prepare the corn as for balls and pack them closely into strong square tins slightly oiled with olive oil of best quality2 boil to crack1 sufficient brown sugar and glucose for quantity required and pour the hot syrup over the pop corns1 just enough to make them adhere4 ,when cold cut them up with a sharp knife the size4 ,illustration3 ,,corn ,,poppers--,made ,very ,strong4 #a_/b ,peck #b #jj #a ,peck #b #ge #a_/b ,bushel #c #ge #a ,bushel #d #ge ,fig4 #ebc4 ,,jap ,,nuggets ,,no4 #a4 #b lbs4 ,white ,sugar4 #d lbs4 ,glucose4 #d lbs4 ,desiccated ,cocoanut unsweetened4 ,yellow ,coloring4 #a-a_/b lbs4 ,farina4 #b pints ,water4 ,,process4--,mix the ingredients in copper pan2 boil on a slow fire to stiff ball1 #bej1 stirring all the time2 add coloring to fancy2 when ready1 pour carefully on an oiled plate1 making the sheet about half an inch thick2 when cold1 dust with pulverized sugar and cut up with sharp knife to size4 ,n4,b4--,a few loose iron bars are useful to form a square on the pouring plate1 in proportion to size of boil2 that the exact thickness of sheet may be determined4 ,illustration3 ,,patent ,,candy ,,cutter4 ,for ,cutting ,caramels1 ,japanese ,cocoanut1 and all kind of ,bar ,candies4 ,cuts all thicknesses up to one inch1 and all widths up to one and one-quarter inches4 ,moving ,bed of ,machine is #cb inches long and #i inches wide4 ,will cut #aejj pounds of ,candy per day4 ,one of the handiest and most useful all round ,machines a man can buy4 ,price1 #ge #jj ,,jap ,,nuggets ,,no4 #b4 #b lbs4 ,white ,sugar4 #d lbs4 ,good ,brown4 #e lbs4 ,desiccated ,cocoanut4 #g lbs4 ,glucose4 #b-a_/b lbs4 ,farina4 #c pints ,water4 ,,process4--,put the sugar1 glucose and water in the pan2 place it on a slow fire2 stir in the cocoanut and farina and boil to stiff ball1 #bee1 keeping it well stirred4 ,pour on an oiled slab1 and cut up to size2 when set1 dust with powdered sugar4 ,in large factories where this candy is made1 machinery plays an important part4 ,in fact the manipulation is practically all done by mechanism4 ,there is the desiccator for preparing the cocoanuts1 the steam pans1 which are fitted with beaters revolving inside1 fixed with chains and weights for lifting them out1 so that the cans may be emptied and cleaned without trouble2 also plates for rolling out sheets to size1 and cutting machines which cut the nuggets any size1 the machine being so arranged that by simply altering a pawl on a ratchet wheel the size of the nuggets is determined4 ,where this elaborate arrangement exists our formula would neither be desirable nor necessary1 nor do we pretend to suggest or advise4 ,however1 many tons are made in the ordinary boiling shop with the usual appliances and conveniences1 and it is to assist people thus situated is the principal object of this book4 ,,jap ,,nuggets ,,no4 #c4 #d lbs4 ,good ,brown ,sugar4 #c-a_/b lbs4 ,glucose4 #c pints ,water4 #d lbs4 ,desiccated ,cocoanut ,unsweetened4 #b lbs4 ,farina4 ,,process4--,as before1 brown coloring should be used if required dark2 it makes goods look richer2 when the boil is cut up the nuggets should be thrown into pulverized sugar4 ,,vanilla ,,nougat 7,common47 #ab lbs4 ,white ,sugar4 #c lbs4 glucose4 #a_/b oz4 ,essence ,vanilla4 #d lbs4 ,sweet ,almonds small4 #c pints water4 ,,process4--,put the sugar1 glucose and water in a clean pan1 place it on a sharp fire and stir until dissolved2 then put on the cover and let it boil for five or six minutes2 now remove the lid and continue to boil to soft ball degree2 now pour the contents on a damp slab 7one over which water has been sprinkled72 when cool take a long flat spatula and work the sugar about until it becomes white and creamy2 now add the almonds 7which have been previously blanched and dried71 together with the vanilla essence2 keep working up the whole until of uniform consistency2 now spread the mass on wafer paper in sheets one inch thick1 cover the sheets with wafer paper1 rolling the top smooth2 when set cut into bars4 ,should the cream be a little thin add some icing sugar when mixing2 if boiled properly this is not required4 ,most cheap ,nougats now in the market are made more or less according to this formula1 color and flavor differently for variety4 ,,ice ,,cream ,,confectionery4 ,boil #g lbs4 of loaf sugar with three pints of water3 add a small teaspoonful of cream of tartar1 allow it to boil for #aj minutes1 then add one pound of fresh butter3 it will then commence to froth up1 and care must be taken that the pan is large enough1 as the syrup will occupy twice the space than if there had been no butter added2 boil this mixture to the degree of very weak crack1 or #bhe by the thermometer1 at which point it is done2 pour it on the slab1 which has been of course previously greased4 ,as soon as it begins to cool1 turn it up and knead it until it gets stiff enough to pull over the hook4 ,when on the hook pull it sharp till it gets white as snow4 ,this white is usually flavored with vanilla or oil of lemon4 ,it may be either pulled out in bars or left in the heap4 ,it is very easily broken in small pieces for retail purposes4 ,in the summer or hot weather keep this candy from the air1 or it will be inclined to be sticky4 ,this eats very rich and commands good sale at best prices4 ,,raspberry ,,and ,,strawberry ,,ice ,,cream ,,confectionery4 ,this is made exactly as the last with the addition of a little red color before the boil is poured out1 or it may be colored on the slab2 add a little essence of raspberry or strawberry and a pinch of tartaric acid just before pulling the boil4 ,color the raspberry a little deeper than the strawberry4 ,,chocolate ,,ice ,,cream4 ,to make chocolate ice cream1 boil the same quantities as before precisely in the same way in every particular4 ,when the sugar has been pulled out1 work well into it #a_/b lb4 powdered chocolate2 knead this well up in order that the chocolate may be well mixed with the sugar4 ,put in sufficient chocolate to give the boil a dark brown color1 otherwise it would be too light when pulled4 ,,vanilla ,,caramels4 #h lbs4 ,white ,sugar4 #b lbs4 ,glucose4 #a lb4 ,fresh ,butter4 #b ,tins ,condensed milk4 #b pints water4 ,vanilla ,flavoring4 ,,process4--,boil the sugar1 glucose and water to the degree of ball #bej2 remove the pan a little from the fire1 add the milk and butter1 the latter cut into little pieces and well stir in with wooden spatula until the whole is thoroughly mixed1 then gently bring the mass through the boil and pour out on greased slab1 making the sheet about #a_/b inch thick2 when set cut with caramel cutter1 and when cold separate the squares and wrap in wax paper4 ,,cocoanut ,,caramels4 #h lbs4 ,sugar4 #b lbs4 glucose4 #a lb4 ,fresh ,butter4 #a-a_/b lbs4 ,desiccated ,cocoanut1 unsweetened4 #b ,tins ,condensed ,milk4 #b pints water4 ,,process4--,melt the sugar in the water1 add the glucose and boil up to ball #bej2 remove the pan to side1 then stir in the butter1 milk and cocoanut1 bring through the boil1 pour on slab or in frames about #a_/b inch thick2 when set mark with caramel cutter2 when cold separate and wrap in wax paper4 ,illustration3 ,,clads ,,pattern ,,cocoanut ,,grater4 ,extra ,strong1 ,two ,graters4 ,clamps to ,table or ,bench1 #a #ej ,fig4 #ba4 ,citron and ,cocoanut ,cutter4 ,no4 #a ,large ,price1 #a #bj ,a very handy and useful slicer4 ,durable and cheap4 ,,raspberry ,,caramels4 #h lbs4 ,sugar4 #b lbs4 glucose4 #a lb4 ,fresh ,butter4 ,brilliant ,rose ,color4 #a lb4 ,raspberry ,pulp or ,jam4 #b ,tins ,condensed milk4 #b pints water4 ,,process4--,boil the sugar1 glucose and water to weak crack #bej2 remove the pan to side of fire1 add the milk1 butter 7cut small7 and jam2 stir the whole together1 replacing the pan on the fire2 add sufficient coloring2 keep stirring all the time until the whole comes through the boil2 pour out1 mark with set1 divide and wrap when cold4 ,,walnut ,,caramels4 #h lbs4 ,white ,sugar4 #a lb4 ,shelled ,walnuts broken small4 #b lbs4 ,glucose4 #a lb4 ,fresh ,butter4 ,saffron ,coloring4 #b tins ,condensed ,milk4 #b pints ,water4 ,,process4--,as above1 caramels require careful watching and a lot of stirring1 the boil being liable to catch and flow over2 fire must not be too fierce2 when too hot put an iron under one side of the pan to keep it up a little from the fire2 keep constantly on the stir after butter and flavoring ingredients are added4 ,,chocolate ,,caramels4 #h lbs4 ,good ,sugar4 #a_/b lb4 ,pure ,chocolate unsweetened4 #b lbs ,glucose4 #a lb4 ,fresh ,butter4 ,vanilla ,flavoring4 #b pints ,water4 #b tins ,condensed ,milk4 ,,process4--,when the sugar1 glucose and water have been boiled to the degree of ball1 #bej1 and the milk1 butter and chocolate have all dissolved and incorporated1 bring gently through the boil1 then pour out on oiled slab or in frames2 when set1 mark deeply with caramel cutter2 when cold1 separate with sharp knife and wrap in wax paper4 ,,vanilla ,,caramels ,,no4 #a ,quality4 #f lbs4 ,sugar4 #b quarts ,sweet ,cream4 ,essence of ,vanilla4 #ae lbs4 ,fresh ,butter4 #d lbs4 ,glucose4 ,,process4--,put the sugar1 glucose and cream in the pan2 put it on a slow fire and stir constantly2 let it boil to a stiff ball1 then add the butter2 keep stirring1 when it has well boiled through1 remove the pan from the fire2 flavor with vanilla extract3 pour out on oiled plate2 mark when set with caramel cutter2 when cold1 divide with sharp knife and wrap each caramel in wax paper4 ,,vanilla ,,caramels1 ,no4 #b ,quality4 #e lbs4 ,sugar4 #a lb4 ,fresh ,butter4 #c pints ,new ,milk4 #a_/b oz4 ,cream of ,tartar4 #b pints water4 ,vanilla ,flavoring4 ,,process4--,boil the sugar1 milk and water with the cream of tartar on a slow fire1 stir all the time till it reaches a stiff ball1 add the extract of vanilla and stir it gently2 remove the pan from the fire and pour contents on oiled slab2 mark deep with caramel cutter when set2 when cold separate with sharp knife4 ,these caramels should be cream color4 ,,maple ,,caramels4 ,by using pure maple1 maple caramels may be made precisely as vanilla2 the flavor of the maple sugar is sufficient without any artificial essence4 ,these caramels will of course be dark4 ,,raspberry ,,and ,,strawberry ,,caramels4 ,these flavors may be used in either of the last two recipes--best quality according to the first1 second quality as to the second4 ,walnut1 cocoanut1 etc41 may be added for other flavors4 ,,chocolate ,,caramels ,no4 #a ,quality4 #f lbs4 ,best ,sugar4 #d lbs4 ,glucose4 #a-a_/b lbs4 ,pure ,chocolate1 ,unsweetened4 #b quarts ,sweet ,cream4 #a-a_/b lbs4 ,fresh ,butter4 ,,process4--,put the sugar and cream in the pan1 stir it well together1 then add the glucose2 let it boil to a stiff ball1 ease the pan off the fire a little and put in the butter in little pieces1 then the chocolate2 keep stirring together2 bring the mass through the boil1 then add extract of vanilla2 remove the pan and pour contents on oiled slab1 making the sheet about #a_/b inch thick2 mark deep with caramel cutter when set2 divide with sharp knife when cold and wrap in paper4 ,,chocolate ,,caramel1 ,no4 #b ,quality4 #e lbs4 ,sugar4 #c_/d lb4 ,fresh ,butter4 #a quart of ,new ,milk4 #c_/d lb4 ,pure ,chocolate1 ,unsweetened4 #a_/b oz4 ,cream of ,tartar4 ,,process4--,melt the sugar in the milk1 add the cream of tartar and boil to the degree of ball2 ease the pan a little off the fire and stir in the butter and chocolate2 bring the whole to a boil1 add extract of vanilla1 then remove the pan and pour contents on the slab2 mark and separate as directed on last4 ,,unwrapped ,,caramels4 ,caramels have usually been sold wrapped in wax paper4 ,this is necessary when the goods are boiled very low and contain a large proportion of glucose4 ,like other caramels the ingredients vary1 but the following will answer the purpose3-- #g lbs4 ,white ,sugar4 #b lbs4 ,glucose4 #a_/b lb4 ,fresh ,butter4 #a ,tin ,condensed ,milk1 or one quart ,sweet ,cream4 #c pints water4 ,vanilla ,flavoring4 ,,process4--,boil the sugar1 glucose and water to weak crack #bhe2 remove the pan from the fire1 add the butter and milk1 stir gently until dissolved1 add the flavoring just before the stirring is finished1 then pour contents on oiled slab2 when cool enough cut with caramel cutter4 ,if required crinkly on top2 run over the sheet with a corded rolling pin just before cutting4 ,illustration3 ,,buttercup ,,or ,,mixed ,,drop ,,machine4 ,this ,machine is used for ,cutting ,buttercups1 and a large variety of other ,candies4 ,has saw teeth for making crimped edged buttercups4 ,very quick working machine4 ,price1 #ai #jj ,illustration3 ,,latest ,,thing ,,out4 ,,new ,,satinette ,,press4 ,buttercups and ,satinettes will have a very large sale this season4 ,purchase one of our ,machines and make your own4 ,the ,machine will pay for itself in a short time1 besides you can always have fresh made goods4 ,price #ae4jj ,illustration3 ,cullums ,patent ,buttercup ,cutter4 ,no4 #a4 ,no4 #b4 ,fingers for ,buttercup ,cutters4 ,this is a ,machine every ,confectioner should have for cutting ,buttercups1 ,drops1 c4 ,no4 #a ,machine is same as ,no4 #b1 but is #bd inches long1 #c inches wide1 will cut #gj pieces at one movement1 and is the cheapest ,machine ever put on the market4 ,price1 #e #jj ,no4 #b ,machine is #cd inches long1 #d inches wide1 cuts #aej pieces1 giving them a fine cushion shape and glossy appearance4 ,cuts three times as fast as any roller4 ,comparatively no waste or cracked ,buttercups with this ,machine4 ,cut represents ,lifter1 the fingers of which fit into the knives of the ,machine so that the #aej pieces of candy can be removed by one movement4 ,price1 #ad #jj ,machine with ,teeth to form ,buttercup with ,stitched ,edges4 ,price1 #bj #jj ,,buttercups4 ,these beautiful candies are very popular2 they are pleasing both to the eye and the palate when they are well made1 but they must be kept air tight or they will soon lose all their attractiveness and become a sticky mass1 as they have a great tendency to sweat4 ,in order to prevent this as much as possible it is advisable to use a little borax in each boil4 ,the process is simple enough1 but must be worked quickly1 in fact the beauty depends upon the rapid manipulation of the sugar over the hook2 keep the eye fixed on the color2 as soon as it becomes a glossy satin with a close grain it is finished2 lift it off the hook immediately and return to the slab for casing4 ,do not carry on the pulling operation until it becomes spongy1 and be careful not to use too much color2 the tints should be light and delicate when finished4 ,machines are made for cutting buttercups1 price #f4jj and #ad4jj1 each machine4 ,crimped edge machine1 #bj4jj each4 ,get our price list4 ,,vanilla ,,buttercups4 #g lbs4 ,best ,white ,sugar4 #b lbs4 ,fondant ,paste4 #a lb4 ,desiccated ,cocoanut1 fine4 ,green color4 #a teaspoonful ,cream of ,tartar4 #a quart water4 ,borax4 ,,process4--,put the sugar1 water and cream of tartar in the boiling pan and boil up to crack #caj in the ordinary way2 while the pan is on the fire1 take the fondant paste and work into it the desiccated cocoanut1 with a little essence of vanilla1 and lay aside till required4 ,when the boil has reached the required degree pour the sugar on the slab1 color it light green1 and when partly cool1 pull over the hook until it becomes a delicate satin tint2 return it to the slab1 press the boil out1 lay the fondant paste in the centre and case it all around with the pulled sugar2 now carefully work the one end of the boil down to a point as for sticks and draw it out in lengths1 required thickness3 lay them on the machine and press gently until cut through2 the buttercups are then ready for packing4 ,it is advisable to work small boils of these goods1 as the casing being boiled soon gets brittle2 keep turning the bulk round on the plate so as to keep the fondant paste exactly in the centre4 ,,raspberry ,,cocoanut ,,buttercups4 #g lbs4 ,best ,white ,sugar4 #b lbs4 ,fondant ,paste4 #a lb ,desiccated ,cocoanut4 #a lb4 ,raspberry ,jam1 boiled ,stiff4 #a teaspoonful cream of ,tartar4 #a quart ,water4 ,carmine ,color4 ,borax4 ,,process4--,work the jam and cocoanut into the fondant paste2 boil the sugar1 water and cream tartar to crack2 pour on oiled slab2 color light rose tint3 when partly cool1 pull and work off as in the preceding recipe and cut with buttercup machine4 ,,cocoanut ,,buttercups4 #g lbs4 ,sugar4 #b lbs4 ,fondant ,paste4 #a lb4 ,desiccated ,cocoanut4 ,yellow ,color4 #a teaspoon ,cream ,tartar4 #a quart ,water with ,borax4 ,lemon ,flavor4 ,,process4--,as usual1 buttercups of any sort or flavor may be made by following the directions given1 and substituting different essences1 jams1 chopped nuts or almonds1 and color to fancy4 ,,black ,,currant ,,buttercups4 #g lbs4 ,white ,sugar4 #b lbs ,fondant ,paste4 #a lb4 ,black ,currant ,jam4 #a_/b oz4 ,tartaric ,acid4 #a teaspoonful ,cream ,tartar4 #a quart ,water4 ,borax4 ,purple ,color4 ,,process4--,work the jam1 acid and color into the fondant paste1 boil the sugar1 water and cream tartar to crack1 and work off as already described4 ,,fondant ,,cream ,,work ,,or ,,buttercup ,,filling4 ,this branch of the business has developed wonderfully during the last few years4 ,this cream is not only moulded and worked into every conceivable shape1 size color and flavor by itself1 but is used with chocolate1 fruits1 etc41 to make an endless variety of pleasing and tasty confections4 ,the smaller goods in this work form the body1 and sometimes the whole1 of many beautiful mixtures1 and no window can now be considered orthodox unless they have a good display of these goods4 ,for our purpose the variety is a matter of detail which we only mention to remind the reader that he must look for the greater part of it outside the covers of this guide4 ,the process is practically the same all through2 the mixing1 flavors1 colors and shapes make whatever distinction there is4 ,it will only be necessary to give a fair selection of formulas to enable the reader to imitate anything he sees in this line1 or invent something new4 ,illustration3 ,fig4 #ae4 a ,asbestos ,gas ,batch ,warmer or ,spinning ,furnace4--,two ,sizes4 #cb inches long1 price #ae4jj4 ,can be used in sections if desired4 ,,raspberry ,,vanilla ,,fondants4 #aj lbs4 ,white ,sugar4 #b-a_/b lbs4 ,glucose4 ,raspberry and ,vanilla ,flavor4 #c pints water4 ,carmine ,color4 ,,process4--,boil the sugar1 glucose and water in the usual way to the degree of soft ball2 then remove the pan from the fire2 damp the pouring plate with cold water2 pour the boil on it and let it remain till nearly cold4 ,with a long pallette knife or wooden spatula1 commence to work the syrup until it changes to a white glossy cream2 then divide the batch into two2 put one part in the pan and remelt it1 just enough to make it a consistency to mould1 add vanilla flavor and run it into rubber moulds2 now put the other portion in the pan and remelt2 color it a light pink2 flavor with essence of raspberry and mould in the same shapes2 when the goods are set and cold crystalize them with cold syrup4 ,n4,b4--,have everything very clean when making fondants2 every speck will show2 a touch of blue will make the white a better color4 ,,chocolate ,,vanilla ,,fondants4 #aj lbs ,white ,sugar4 #b-a_/b lbs4 ,glucose4 ,vanilla ,flavoring4 #c pints ,water4 #a_/b lb4 ,pure ,chocolate4 ,,process4--,prepare the fondant creams as in last recipe2 when the boil has been creamed1 divide into two1 one part being twice the size of the other1 put the small portion in the pan to remelt1 adding the chocolate paste2 stir until paste is dissolved and incorporated1 but do not let the cream boil2 remove the pan from the fire2 run chocolate cream in rubber moulds filling the impressions only one-third part full2 then melt the white cream1 flavor with vanilla and fill up the moulds2 when set crystalize in cold syrup2 each fondant will be in two colors1 white tipped with chocolate4 ,illustration3 ,fig4 #ae4 ,batch ,warmer or ,gas ,candy ,heater4 ,price #e4jj4 ,,cocoanut ,,fondants4 #i lbs4 ,white ,sugar4 #b-a_/b lbs4 ,glucose4 #a-a_/b lbs4 ,fine ,desiccated ,cocoanut1 ,unsweetened4 ,carmine ,color4 #c pints ,water4 ,lemon ,flavoring4 ,,process4--,proceed to make the cream as before directed and divide the batch into two equal parts3 remelt one part and stir in half the desiccated cocoanut with a few drops of lemon2 half fill moulds2 remelt the other portion of cream2 stir in the remainder of the cocoanut2 color pink1 adding a few drops of essence lemon1 and fill up the moulds2 crystalize the usual way in cold syrup4 ,,strawberry ,,fondants4 #i lbs4 ,white ,sugar4 #b lbs4 ,glucose4 ,carmine ,coloring4 #b lbs4 ,strawberry ,jam4 #c pints ,water4 ,,process4--,boil the sugar1 glucose and water to a soft ball degree1 pour the batch on pouring plate1 which has been previously damped with cold water1 let the boil remain till nearly cold1 then with a wooden spatula work the syrup about till it becomes cream1 then mix in jam2 return the whole to the pan and remelt1 add sufficient color to make a bright pink1 then run into moulds2 when set1 crystalize in cold syrup4 ,,cherry ,,fondants4 #aj lbs4 ,sugar4 #b-a_/b lbs4 ,glucose4 ,cherry ,flavor4 #c pints ,water4 ,carmine and ,saffron ,color4 ,,process4--,select some large1 preserved cherries1 cut them in half4 ,boil the sugar1 glucose and water in the ordinary way to ball degree1 pour the batch on a damp pouring plate2 when nearly cold work up the whole with spatula till it becomes a white glossy cream1 working the flavor in at the same time2 then divide into three equal portions1 color one portion a bright pink and another a yellow1 leaving the third white2 knead each portion into stiff paste1 adding a little icing sugar to make it tough2 pinch off small pieces and form them into balls about the size of the cherry1 make them a little flat on one side2 on this flat part stick a half cherry1 squeezing them into shape2 place them in canvas trays and put them in the drying room for a few hours to harden2 afterwards crystalize with cold syrup4 ,other preserved fruits may be used in same way4 ,,fondants ,,for ,,mixtures4 #aj lbs4 ,white ,sugar4 #b-a_/b lbs4 ,glucose4 ,flavors ,various4 #c pints ,water4 ,colors ,various4 ,,process4--,boil the sugar1 glucose and water as before directed to a stiff ball and pour the sugar on damp slab2 let it stand till nearly cold1 then work it up with spatula till glossy cream2 divide the boil into as many portions as you want colors2 then remelt this cream1 color and flavor to fancy2 run the batch into moulds of different shapes4 ,when the fondants are set1 crystalize in cold syrup4 ,fondants for mixture are made a trifle harder to prevent being crushed with other sweets with which they are mixed4 ,,to ,,crystalize ,,fondants #ac lbs4 ,best ,white ,sugar4 #d pints ,water4 ,,process4--,boil this quantity of sugar and water for a few minutes1 about #bbj degrees by the thermometer2 stand it aside undisturbed till quite cold4 ,pack the fondants in crystalizing tins1 putting wire trays between each layer of say two inches deep2 let the wire trays take a bearing on the ends of the tin2 when the tin is full1 cover the goods with cold syrup1 putting a damp cloth over the top2 stand the tins in a cool place in the drying room about ten hours2 then remove them to a cold place2 about an hour afterwards take out the plugs and drain off the superfluous syrup2 when the fondants are dry1 turn the tins on end1 giving them a slight knock and empty them on clean trays2 they will be ready for packing in an hour or so4 ,n4,b4--,if a thin skin forms over the top of the syrup1 skim it off before draining the goods2 it may tend to granulate them1 but the damp cloth ought to prevent this skin forming4 ,,christmas ,,fancies--,,clear ,,toy ,,moulds4 ,there are a great number of fancies made from grain sugars sold about ,christmas time4 ,their beauty and attractiveness depends upon the moulds in which they are moulded1 and the taste displayed in painting or decorating them4 ,the goods themselves are quite a secondary consideration1 being so simple to make4 ,,process4--,boil #g lbs4 sugar1 #a lb4 glucose1 #b pints water in the usual way to the degree of ball #bej1 by thermometer2 remove it from the fire and rub the sugar against the side of the pan until thick and white2 stir it all together1 then fill the moulds through the runner4 ,too much sugar must not be boiled at one time1 or it will set before it can be all run into the moulds2 two or three pounds will be enough for a beginner to practice with4 ,they will be hard enough to be taken out of the moulds in fifteen to thirty minutes1 according to size after being run1 and they will be ready for decorating4 ,,artificial ,,figures4 ,fruit1 eggs1 and any object may be taken from nature by this process1 to be transformed into sugar1 afterwards glazed1 colored to imitate nature so exactly as to deceive many persons4 ,boil the sugar in exactly the same way as directed in the previous recipe1 grain it and fill the moulds2 in a few minutes run out as much sugar as will leave the mould2 this will cause the casting to be hollow in the centre4 ,allow your articles to imitate the natural objects which they represent with liquid colors and camel's hair pencils2 if gloss is required the colors should be mixed with a strong solution of gum arabic or isinglass to the desired tint4 ,,composition ,,clear ,,toy ,,moulds4 ,made from ,finest ,quality of ,metal4 ,the ,moulds marked thus ,x we have always in stock4 ,any others made to order4 ,no4 ,name4 ,no4 in ,mould4 ,no4 to ,lb4 ,price4 x #a ,horse and ,man large #c #af #b #fj x #b ,horse1 small #c #dh #a #cj x #c ,general on ,horse #c #bg #a #cj x #d ,horse #d #de #a #cj #e ,horse1 small #d #ee #a #cj x #f ,cow #c #ch #a #cj x #g ,sheep #d #cj #a #cj x #h ,dog1 large #c #dc #a #cj x #i ,dog1 medium #c #dh #a #cj #aj ,dog1 small #c #ee #a #cj x #aa ,monkey on ,horse #c #ce #a #cj x #ab ,cat1 large #c #bh #a #cj x #ac ,cat1 small #d #cb #a #cj x #ad ,rat #d #cb #a #cj #ae ,deer1 small #c #cb #a #fe #af ,camel #c #de #a #cj x #ag ,rabbit1 large #c #af #a #cj x #ah ,rabbit1 medium #d #bd #a #cj x #ai ,rabbit1 small #d #ch #a #cj x #bj ,lady on ,swan #c #cj #a #cj #ba ,chicken #c #ch #a #cj x #bb ,rooster #c #ce #a #cj #bc ,eagle #c #ce #a #cj x #bd ,crow #c #dj #a #fe #be ,bear #d #ce #a #cj #bf ,baby1 large #c #cb #a #fe #bg ,baby1 small #c #cj #a #cj #bh ,jim ,crow #c #fd #a #cj x #bi ,man and ,wheelbarrow #c #ee #a #fe #cj ,woman and ,churn #d #dh #a #cj #ca ,hand #c #ch #a #cj #cb ,basket and ,flowers #c #ch #a #cj #cc ,acorn #c #cj #a #cj #cd ,harp #c #ca #a #cj x #ce ,fireman #c #bd #a #cj x #cf ,tom ,thumb #c #dh #a #cj x #cg ,soldier #d #dh #a #cj #ch ,steamboat #c #dh #a #cj x #ci ,locomotive #c #dc #a #cj x #dj ,sloop #c #dc #a #cj #da ,flat ,iron #d #dh #a #cj #db ,key #c #ce #a #cj #dc ,skate #c #ee #a #cj #dd ,pistol #c #dh #a #cj x #de ,shovel #c #bg #a #cj #df ,scissors #c #dc #a #cj #dg ,fiddle #d #ch #a #cj #dh ,bugle #c #ee #a #cj x #di ,watch #c #ba #a #cj #ej ,basket with handle #c #ca #a #cj x #ea ,flower ,basket1 handle #c #bh #a #cj x #eb ,pitcher1 small #c #cc #a #cj #ec ,rocking ,horse1 small #c #ce #a #cj x #ed ,three ,figures #c #dh #a #cj x #ee ,rabbit and ,basket #d #af #a #fe x #ef ,locomotive1 large #c #ad #a #cj x #eg ,church on ,hill #c #ah #a #cj #eh ,tea ,pot #c #dh #a #cj x #ei ,lion #c #gj #a #cj #fj ,sword #c #bg #a #cj #fa ,boy and ,goat #c #dc #a #cj x #fb ,watch1 small #c #de #a #cj x #fc ,donkey #c #ee #a #cj #fd ,elephant #c #dc #a #cj #fe ,caught in the ,act #c #dh #a #cj #ff ,ladders #c #dj #a #cj x #fg ,horse and ,cart #c #bh #a #cj x #fh ,sparrow #c #ai #a #cj #fi ,small ,boat #c #dc #a #cj #gj ,locomotive1 small #c #bh #a #cj #ga ,pitchers #c #ca #a #fe x #gb ,sugar ,bowl #c #ba #a #fe #gc ,tea ,cup #c #dj #a #cj x #gd ,coffee ,cup #c #ba #a #cj #ge ,saucers #c #ce #a #cj x #gf ,tea ,pot #c #ab #b #fj #gg ,wine ,glass #c #da #a #fe #gh ,wash ,tub #c #cc #b #jj #gi ,flower ,vase #c #bc #a #fe #hj ,round ,table #c #ca #a #fe #ha ,gun #d #dh #a #cj #hb ,pistol #d #cb #b #jj #hc ,pocket ,knife #d #ch #a #cj #hd ,dirk #d #dj #a #cj #he ,rooster1 small #e #ee #a #cj #hf ,crucifix #e #cb #b #jj #hg ,axe #d #dh #a #cj #hh ,pipe #f #ba #b #jj #hi ,ass #e #dh #a #cj x #ij ,deer ,lying ,down #c #be #a #cj #ia ,mule #c #ba #a #cj x #ib ,dog1 large #c #ab #b #jj x #ic ,dog with ,basket #c #ab #b #jj x #id ,dog standing with ,basket #c #ae #a #fe x #ie ,peacock #c #ba #a #fe #if ,decanter #c #ai #a #fe x #ig ,boots #e #bg #a #fe #ih ,plain ,basket with ,handle #c #bc #a #fe #ii ,wine ,glass1 large #c #ah #b #jj x #ajj ,fire ,horn #c #ba #b #jj #aja ,squirrel and ,box #e #cc #a #fe #ajb ,broom #c #ac #a #fe x #ajc ,bust of ,napoleon #d #bj #b #jj #ajd ,ladys #c #bh #a #fe x #aje ,cupid #c #ba #a #fe #ajf ,rabbit #c #aj #b #fj #ajg ,fish on ,plate #c #ai #a #fe x #ajh ,rooster #c #ad #a #fe x #aji ,owl #c #af #a #fe x #aaj ,cupid and ,basket #h #ai #a #fe x #aaa ,pony #c #ah #a #fe x #aab ,dog #c #ae #a #fe x #aac ,cat and ,dog ,fighting #c #ah #a #fe #aad ,grasshopper #c #ac #b #fj x #aae ,steamboat #c #ai #a #cj x #aaf ,sea ,lion #c #ab #a #fe x #aag ,rhinoceros #c #ae #a #fe x #aah ,tiger #c #ae #a #fe x #aai ,bear1 small #c #bj #a #fe #abj ,bear1 ,medium #c #af #a #fe x #aba ,bear1 large #c #h #b #fj x #abb ,ape #c #ad #a #fe x #abc ,large ,hand #c #aa #a #fe x #abd ,bear sitting up #c #af #a #fe x #abe ,camel #c #ah #a #fe x #abf ,squirrel #c #ac #a #fe #abg ,horse ,jumping #c #cj #a #fe x #abh ,lamb ,lying ,down #c #ad #a #fe #abi ,sugar ,bowl #c #ba #a #fe #acj ,double ,pointed ,iron #c #af #a #fe #aca ,boy on ,rocking ,horse #c #ai #b #jj #acb ,elephant #f #ba #b #jj #acc ,captain ,jack #c #ah #a #fe #acd ,frog ,smoking #c #af #a #fe #ace ,swan #c #ah #a #fe #acf ,trumpet #c #af #a #fe #acg ,boots #c #ai #a #cj x #ach ,elephant #c #ad #a #fe x #aci ,monkey on ,camel #c #bj #a #fe x #adj ,cupid on ,lion #c #ah #a #fe #ada ,rabbit #d #be #a #fe #adb ,monkey ,dressed in ,soldier ,clothes #c #bd #a #cj #adc ,pipe #f #cc #b #jj x #add ,sloop #c #ab #b #jj x #ade ,rabbit and ,wheelbarrow #c #f #b #fj x #adf ,lamb1 large #d #ad #b #fj x #adg ,monkey on ,camel #c #h #b #fj x #adh ,boy and ,large ,lamb #c #aa #b #fj x #adi ,pig #c #ah #a #fe #aej ,dog in ,kennel #c #ae #a #fe x #aea ,fancy ,clock #c #ah #a #fe #aeb ,small ,boy #c #cj #a #fe x #aec ,mazeppa #c #ac #b #jj #aed ,crane #c #ae #b #jj #aee ,squirrel #c #aj #b #jj #aef ,boy ,riding ,dog #c #ah #b #jj #aeg ,goat ,jumping #c #af #a #fe x #aeh ,cow and ,calf #c #bc #a #fe #aei ,organ ,grinder with ,monkey #c #bd #a #fe #afj ,chriskingle ,deer and ,sleigh #b #aj #a #fe x #afa ,basket #c #ai #a #fe x #afb ,baby in ,cradle #c #af #a #fe x #afc ,horse #c #bj #a #fe x #afd ,soldier ,boy #c #ac #a #fe #afe ,french ,lady #d #ae #b #jj #aff ,fancy ,bottles #d #ab #a #fe #afg ,boy ,stealing ,apples #c #ac #b #jj x #afh ,hussar #c #i #a #fe #afi ,scotchman #c #aa #a #fe #agj ,rabbit ,soldier #c #i #b #jj #aga ,rabbit ,drummer #c #i #b #jj x #agb ,rabbit ,sportsman #c #af #a #fe x #agc ,railroad ,car #c #ah #a #cj #agd ,fancy ,tea ,kettle #c #aa #a #fe #age ,spread ,eagle #b #g #a #fe x #agf ,chinaman and ,dog #c #ac #b #jj #agg ,rabbit ,traveller #c #af #a #fe x #agh ,frog on ,bicycle #c #ae #b #jj #agi ,ostrich #c #ab #b #jj #ahj ,tramp #c #ab #a #fe #aha ,fox #b #ab #a #cj x #ahb ,horse and ,jockey #c #ai #b #jj #ahc ,piggyback #c #af #a #fe #ahd ,fancy ,pitcher1 large #c #ac #b #jj x #ahe ,sail ,boat #c #ae #b #jj x #ahf ,irishman and ,pig #c #ae #b #jj #ahg ,monkey and ,piggyback #c #ae #b #jj #ahh ,policeman and ,boy #c #ad #b #jj #ahi ,dog and ,deer #c #ab #b #jj x #aij ,boy and ,bicycle #c #ah #b #jj #aia ,owl on ,tree #c #ab #b #jj #aib ,puss in ,boots #c #aj #b #jj x #aic ,kangaroo #c #aa #b #jj x #aid ,giraffe #c #ab #b #jj x #aie ,fancy ,pipe #b #ab #b #jj x #aif ,rifle #d #ch #a #cj #aig ,irishman #c #bc #a #cj x #aih ,chinaman #c #ai #a #cj x #aii ,israelite #b #aj #a #cj #bjj ,uncle ,sam #c #bc #a #cj #bja ,dutchman #c #af #a #cj x #bjb ,dog ,sitting ,up #c #ab #a #fe #bjc ,basket #c #ad #b #jj #bjd ,dog ,running #c #ba #a #cj #bje ,shears #c #ch #a #cj #bjf ,shovel #c #ba #a #cj ,,large ,,moulds ,,for ,,hollow ,,or ,,clear ,,toys4 ,no4 ,name4 ,size4 ,no4 in ,mould4 ,price4 #a ,deer #e #g #a #d #jj #b ,deer #c #g #a #b #fj #c ,horse #e-a_/b #e-a_/b #a #f #ge 99 #d ,horse #b-a_/b #b-a_/b #a #a #jj #e ,horse #b-a_/b #b-a_/b #b #b #jj #f ,horse #c #b-a_/b #a #a #jj 99 #g ,horse #b #b-a_/b #c #b #jj 99 #h ,camel #c #c #a #a #fe #i ,camel #e-a_/b #e-a_/b #a #f #ge #aj ,elephant #c #e #a #b #jj #aa ,elephant and ,boy #c #c #a #a #cj 99 #ab ,goat #c #b-c_/d #b #b #jj 99 #ac ,cat #e #d-a_/b #a #b #fj #ad ,cat #c #d-a_/b #a #b #jj #ae ,dog #f #d #a #f #ge #af ,dog ,lying ,down #c-a_/b #e-a_/b #a #b #fj #ag ,dog #c-a_/b #d-a_/b #b #c #aj #ah ,wm4 ,penn #e-a_/b high #a #b #jj 99 #ai ,indian #e-g_/h high #a #b #jj #bj ,rooster #e #c-a_/b #a #b #jj #ba ,rooster #c-a_/b #c #a #a #jj #bb ,locomotive #aj #e-a_/b #a #ac #jj #bc ,locomotive1 ,rabbit ,engineer #c-a_/b #c-c_/d #a #b #fj #bd ,basket #b #f #a #i #be #be ,basket #d-a_/b #d #a #b #fj #bf ,priest ,blessing ,children #b #f #a #a #cj #bg ,washington #g in4 high #a #a #cj #bh ,u4 ,s4 ,grant #b-a_/d in4 high #a #b #jj #bi ,gun #g in4 long #c #b #jj #cj ,gun #g in4 high #a #a #jj #ca ,ship ,full ,sail #g-a_/b #f #a #f #ge #cb ,steamboat #f-a_/b #d #a #f #ge #cc ,rowboat #i in4 long #a #d #jj #cd ,rowboat #f in4 long #a #a #jj 99 #ce ,rowboat #b-a_/b in4 long #b #b #jj #cf ,whistle #d #b #jj #cg ,whistle #c #a #cj #ch ,spread ,eagle on ,half ,globe #d #f #a #f #ge #ci ,rabbit #e #e #a #b #fj #dj ,rabbit #c #c #b #b #jj 99 #da ,lamb #d #f #a #b #fj #db ,lamb #c-a_/d #c-a_/b #b #b #jj #dc ,rowboat #d-a_/b #b-a_/b #a #b #jj #dd ,elephant1 ,jumbo #h-a_/b #f #a #f #ge #de ,lion #h-a_/b #f #a #f #ge 99 #df ,knight on ,horseback #c #e-a_/b #a #a #cj #dg ,fire ,engine #e #g #a #f #ge #dh ,buffalo #e-a_/b #h #a #f #ge ,,vanilla ,,cream ,,bars4 #g lbs4 ,white ,sugar4 #b lbs4 ,glucose4 #c pints ,water4 ,vanilla ,flavoring4 ,,process4--,dissolve the sugar with water in a clean pan2 add the glucose and boil in the usual way to the degree of feather1 #bdc2 pour the contents on a damp slab2 let it remain a few minutes to cool2 then with a pallette knife work it up to white cream1 adding a tint of blue to bleach it2 when the whole has become a smooth cream1 return it to the pan and melt it just sufficient that it may pour out smooth and level2 stir in the flavor and run on pouring plate #a_/b inch thick2 when set cut into bars4 ,,raspberry ,,or ,,rose ,,cream ,,bars4 #g lbs4 ,white ,sugar4 #b lbs4 ,glucose4 #c pints ,water4 ,raspberry or ,rose ,flavor4 ,,process4--,melt the sugar in the water1 add the glucose and boil to #bdc2 pour contents on slab1 and when cool divide the boil into three parts2 color one part red1 add some pure chocolate to another1 and to a third add a pinch of blue1 cream each part by rubbing on slab to a smooth paste2 in rubbing in the pure chocolate1 see that you have enough to make it a rich brown2 for red portion use just sufficient to give a light rose pink4 ,when all finished1 melt each portion separately in the pan just sufficiently soft to run to a level surface2 pour out first the red1 then the chocolate on top of red sheet1 then the white on top of chocolate2 this will make a cream cake to cut up into bars4 ,some do not take the trouble to melt the cream1 being satisfied to spread the paste out1 smoothing it on top with a pallette knife2 this answers the purpose but does not look so well4 ,,cocoanut ,,cream4 #g lbs4 ,white ,sugar4 #c lbs4 ,cocoanut peeled and sliced4 #b lbs4 ,glucose4 ,red ,coloring4 #c pints ,water4 ,,process4--,boil the sugar1 glucose and water in the usual way to the degree #bde2 pour contents on slab2 divide the boil into two lots2 when cool1 color one part light pink and put a small touch of blue in the other2 add the sliced cocoanut1 half into each part1 then commence to cream them by rubbing4 ,when both parts have been mixed into a smooth paste1 it is ready for sale1 being usually sold by cutting from rough block4 ,n4,b4--,cut almonds1 ground walnuts1 etc41 are used in the same way as directed for cocoanuts4 ,the boils may or may not be flavored1 but a little improves it and makes it fragrant4 ,,maple ,,cream4 #h lbs4 ,yellow ,sugar4 #a quart ,sweet ,cream4 #b lbs4 ,glucose4 ,,process4--,boil the sugar1 glucose and cream to #bdb on thermometer1 stirring all the time2 when done lift off the fire and let stand till nearly cold 7placing it where it will cool quickly71 then stir until it sets2 then melt over a slow fire 7stirring constantly7 until it becomes a nice creamy consistency1 pour on a well greased tin1 lay about one inch deep1 let stand till cold1 when by turning over the tin it will fall out4 ,after the batch is set to cool in the tin1 on no account disturb it as it will make the cream crack into pieces when turning out4 ,if this is too expensive a recipe use milk instead of cream and add half a pound of butter4 ,,christmas ,,pudding 7,,imitation74 #g lbs4 ,white ,sugar4 #a lb4 ,raisins4 #a_/b lb4 ,sweet ,almonds blanched chopped4 #a lb4 ,currants4 #a lb4 ,sultanas4 #a_/b lb4 ,mixed ,peel4 #a oz4 ,mixed ,spice4 #b pints ,water4 ,,process4--,prepare fruit by washing currants in cold water1 afterwards drying them2 stone raisins2 blanch and chop almonds2 cut the peel in stripes1 then mix them together1 adding the spice2 boil the sugar and water to ball degree2 remove the pan from the fire3 grain the boil by rubbing the syrup against the side of the pan in the usual way2 when it becomes creamy1 add the mixed fruit1 carefully stirring the whole until thoroughly incorporated2 have some wet cloths ready1 into which divide the boil2 tie them very tight and hang them up until set hard4 ,the blanched almonds are used to represent suet and should be chopped accordingly4 ,,brown ,,cream ,,pudding4 #g lbs4 ,brown ,sugar4 #b lbs4 ,glucose4 #a lb4 ,currants4 #a_/b lb4 ,sultanas4 #a_/b lb4 ,raisins4 #a_/b lb4 ,mixed ,peel4 #a_/b oz4 ,mixed ,spice4 #b pints ,water4 ,,process4--,dissolve the sugar in the water and put the pan on the fire and add the glucose2 let the whole boil to a stiff ball1 then pour the contents on a damp pouring plate2 when nearly cold commence to cream by rubbing and working it about the slab with pallette knife until it becomes opaque1 stiff and creamy1 have the fruit prepared and mix as in previous recipe1 then work them into the boil with spatula2 now divide the boil into small basins1 holding about one pound each2 press the cream well down and let them remain till set4 ,take them out1 brush over them a thin solution of gum and dust them with powdered sugar to represent frosting4 ,before putting the cream in the basins1 shake a little icing sugar over the basins1 it will keep them from sticking4 ,,raspberry ,,noyeau4 #e lbs4 ,white ,sugar4 #a lb4 ,glucose4 #b lbs4 ,raspberry ,jam4 #a lb4 ,almonds1 blanched and ,dried4 #c pints ,water4 ,liquid ,brilliant ,rose ,color4 ,,process4--,boil the sugar1 glucose and water to the ball degree1 #bej2 ease the pan off the fire1 add the jam and almonds1 with sufficient color to make the whole a bright red2 let the batch boil through1 keeping it stirred gently until thoroughly mixed2 now remove the pan from the fire and see if the batch has turned opaque2 if not rub some of the syrup against the side of the pan and stir until whole boil shows a little creamy1 then pour out on wafer paper1 keeping the sheet about three-quarters of an inch thick2 level the top down with pallette knife and cover with wafer paper2 when set remove to a clean board and cut into bars with a sharp knife4 ,in running sheets to thickness1 arrange the loose bars on the pouring plate to form a square in proportion to the size of the boil4 ,almost any kind of jam can be substituted for flavoring ,noyeau4 ,,what ,,to ,,do ,,with ,,scraps ,,and ,,siftings4 ,it is necessary to know how to use up the scraps1 siftings1 spoiled boil candies and otherwise unsaleable goods4 ,people who make jam or liquorice goods know of course what to do with them2 but small makers often accumulate lots of waste which seems always in the way4 ,this should be avoided as much as possible1 not only on the ground of economy1 but for the good order and general appearance of the workshop4 ,keep the acid scraps separate from the others2 have two pans 7earthenware will do7 and make it a rule1 when sweeping down the plates1 to throw the acid scraps into one pan and the others into the second pan2 keep them well covered with water1 and1 as the syrup then gets too thick1 put in more water in order that the scraps may dissolve4 ,when making dark goods such as cough candy1 cough drops1 cocoanut candy1 stick jaw1 etc41 use a proportion of this syrup in each boil1 dipping it out with a ladle4 ,as a rule a careful workman would use up his scraps every day4 ,some use the machine scraps by putting them in the next boil when sugar is on the slab4 ,the writer's experience is that that method is objectionable1 as it not only causes the boil to be cloudy1 but very often grains it4 ,melt the acid scraps in water enough to form a thin syrup2 put in some whiting1 powdered chalk or lime2 put the pan on the fire and stir until whole boils2 see that all the scraps are dissolved2 remove the pan and let it stand for an hour1 then strain through flannel4 ,use this syrup in the same way as the other for making common goods4 ,,cream ,,for ,,chocolate ,,creams ,,or ,,bars4 #aj lbs4 ,white ,sugar4 #c pints ,water4 #b-a_/b lbs4 ,glucose4 ,,process4--,put the sugar1 glucose and water in a clean pan and boil in the usual way until the batch reaches the degree of feather #bde2 7keep the sides of the pan free from sugar72 pour out on damp pouring plate and let it remain till nearly cold2 then with long pallette knife commence to rub the sugar against the plate and work it about until it changes from a clear syrup to snow white creamy substance2 then knead it with the hand until of uniform softness and no lumps left in the mass2 it is now ready for use and may be kept covered in stoneware jars until required for various purposes4 ,in winter the sugar need not be boiled so high2 in hot weather1 a little higher4 ,when packing the cream away in jars it is better to keep the top moist by laying on a damp cloth before putting in the cork4 ,seeing that cream keeps so well1 of course it is saving to make much larger batches at a time4 ,this can be easily arranged by multiplying the proportions according to size of pan and convenience4 ,these proportions are a guide1 but the writer knows of no absolute must be this or that1 although he has made as many cream goods as most people and with as much success4 ,he has seen as fine a sample made in the same workshop when the boil was made up a little different4 ,however1 in submitting his own formula1 it may be taken for granted he is not a mile from the bull's eye4 ,illustration3 ,fig4 #ag4 ,chocolate ,melter or ,warmer4 ,no4 #a ,size1 #ab-a_/b #ad #f1 price #b #jj ,no4 #b ,size1 #ad-a_/d #af-a_/b #f1 #b #be ,made from best quality of ,tin ,plate4 ,,chocolate ,,cream ,,buns ,,and ,,cakes4 #aj lbs4 ,sugar4 #b-a_/b lbs4 ,glucose4 #c pints ,water4 #a_/b oz4 ,vanilla ,essence4 ,,process4--,boil the sugar1 glucose and water in the ordinary way to the strong feather #bde1 then pour on damp slab1 let it remain until nearly cold1 add the flavor1 and with pallette knife work up the boil till white and creamy2 shape it with the hands or press into tin moulds2 stand it in a warm place to harden a little on the outside4 ,melt some chocolate paste and cover the goods smoothly with it1 using either knife or brush2 when dry glaze them by brushing on a solution of shellac dissolved in alcohol4 ,n4,b4--,in this recipe the sugar is boiled higher than the ,cream for ,chocolate ,cream1 because the goods are so large the soft cream would not keep in shape4 ,in melting pure chocolate simply put it in a tin together with a piece of lard or cocoa butter1 stand it near the fire1 give it an occasional stir2 it will soon dissolve2 use no water or it will run to powder and be spoiled4 ,,taffy ,,pans4 ,per dozen1 #a4be1 #a4ej1 #a4ge1 #b4 ,,swinging ,,pans4 ,we make any size to order4 ,,crystalizing ,,pans ,,and ,,wire ,,trays4 ,extra ,quality4 #ad #aj #b-a_/b1 complete #e4ej4 ,,copper ,,candy ,,ladle4 ,no4 #a1 ,fig4 #g1 ,price1 #a4ej4 ,illustration3 ,fig4 #g4 ,illustration3 ,fig4 #h4 ,,chocolate ,,cream ,,bars ,no4 #a4 #aj lbs4 ,white ,sugar4 #b-a_/b lbs4 ,glucose4 ,melted ,chocolate4 #c pints ,water4 ,vanilla ,flavor4 ,,process4--,prepare the cream as directed in ,cream for ,chocolate ,cream1 or use some of that cream4 ,have some tins with edges one and one-half inches deep2 grease some paper and fit it neatly round the sides and bottom4 ,melt some of the cream on a slow fire2 flavor with ,vanilla as soon as cream is sufficiently melted2 remove the pan and pour contents into the tins to make a sheet about one inch thick or less4 ,when set carefully empty1 so as not to break the cake2 have some melted chocolate and with a soft brush coat the cream on both sides2 lay them on wires till cold and set2 cut up into bars the required size4 ,the knife for cutting bars of cream should be good1 having a thin polished blade with a good edge4 ,an old worn-out thing breaks the cream and makes it irregular4 ,illustration3 ,,copper ,,candy ,,drop ,,ladle4 ,no4 #b1 ,fig4 #h1 ,price1 #b4be4 ,,mint ,,droppers4 ,made from ,copper4 ,no4 #a ,dropper1 #a ,lip1 #b #be4 #b #b #c #be4 #c #c #c #ge4 ,,chocolate ,,cream ,,bars ,,no4 #b4 #aj lbs4 ,white ,sugar4 #b-a_/b lbs4 ,glucose4 ,melted ,chocolate4 #c pints ,water4 #a_/b oz4 ,essence ,vanilla4 ,,process4--,prepare the tins by lining with greased paper1 fitting them smoothly2 melt some sweet chocolate paste and pour it about a quarter of an inch thick on the bottom of the tins2 when set prepare some cream as directed for ,cream for ,chocolate ,cream1 or use some of that cream1 melting it over a slow fire 7do not allow it to boil72 stir in the extract of vanilla and pour the batch in tins about one inch deep3 when set1 coat on top with melted sweet chocolate2 when this lot is cold and quite set1 cut up into bars with a sharp knife4 ,illustration3 ,,batch ,,pans4 ,made of ,heavy ,copper with ,sheet ,iron ,rim to allow them to set in furnace4 ,no4 #a1 diam4 at rims #ab inch1 bottom #aa in41 #g #ej4 ,no #b1 diam4 at rims #ac inch1 bottom #ab in41 #h #ej4 ,,chocolate ,,drops1 ,,plain4 ,warm some sweet chocolate2 when it is just sufficiently heated to be pliable1 pinch off little pieces1 roll them in the hands to size of a small marble2 place them in rows on sheets of white paper1 each row about an inch apart2 when the sheet is covered1 take it by the corners and lift it up and down1 letting it touch the slab each time2 this will flatten the balls into drop shapes2 they should be about the size of a ten cent piece on the bottom2 when cold they will slip off the paper without any trouble4 ,illustration3 ,,toy 7or ,turned ,sugar7 ,,pans4 ,made of ,copper4 ,no4 #a1 #a_/b ,gallon1 #c #jj #b1 #a #d #jj #c1 #a-a_/b #e #jj ,,chocolate ,,drops 7,,nonpareil47 ,process exactly as for plain drops4 ,when the drops have been flattened1 cover the sheets of paper entirely over with white nonpareil 7hundreds and thousands72 when the drops are dry shake off the surplus ones4 ,,chocolate ,,creams4 ,melt some cream 7see ,cream for ,chocolate ,cream7 use the runner and fill the moulds2 in an hour the cream will be set hard enough to be taken out of the moulds2 they are then ready for coating4 ,warm some sweet chocolate paste until melted1 then drop the creams into the melted chocolate1 two or three at a time2 lift them out with a long fork and place them on glazed paper or sheets of tin to dry2 put them in a cool place to harden2 pack carefully in paper lined boxes in such a manner that they hardly touch each other2 if packed roughly like most other candies1 they become spotted and rough1 spoiling the appearance altogether4 ,rubber moulds are now largely used for making these goods2 being much cleaner and very much easier used than starch moulds1 and for new beginners are very much better than starch4 ,these moulds are now to be bought much cheaper than they were a few years ago1 the price now being about #a4dj per lb4 ,these moulds weigh about two pounds each and hold ninety chocolate drops and can be refilled every half hour4 ,we would strongly advise the purchase of rubber moulds1 as besides the saving of time1 neither starch boards1 starch1 plaster moulds or bellows are required4 ,fletcher ,manfg ,co41 carry a full line of moulds for chocolates and creams4 ,,chocolate ,,for ,,dipping4 ,this mixing is so often required by confectioners for so many purposes that a good general recipe will not be out of place4 ,if the instructions are followed and a little discretion used with the colors1 a light glossy chocolate coating will be the result4 #a lb4 ,pure ,chocolate4 #c oz4 ,white ,wax4 ,chocolate ,brown ,color4 ,cochineal4 ,,process4--,put the chocolate in a saucepan2 stand on the furnace plate or near a fire2 break up the wax into little pieces and stir it in until all is melted2 then add the brown color1 with a little liquid cochineal1 stirring the whole until thoroughly mixed2 it is then ready for use4 ,for cheap common goods1 more wax may be used4 ,when mixing in the color try a little on a piece of white paper until satisfied with the blend4 ,,gelatine ,,cocoanut ,,bars 7,,yellow74 #h lbs4 ,white ,sugar4 #f lbs4 ,glucose4 #b-a_/b lbs4 ,gelatine4 #c lbs4 ,cocoanut sliced4 #a oz4 ,acid ,tartaric4 #c pints ,water4 ,saffron ,color4 ,lemon ,flavor4 ,,process4--,soak the gelatine in cold water for twelve hours1 boil the sugar1 glucose and water to a stiff ball1 #bee2 remove the pan from the fire2 stir in the gelatine till dissolved2 let it stand for a few minutes and remove the scum from the top1 then add the acid1 flavor and cocoanut2 gently stir the whole until well mixed2 tinge a bright yellow with saffron2 pour into oiled tins1 making the sheet #a_/b inch thick2 when set1 cut up in sticks to sell two or four for a cent4 ,n4,b4--,this boil may be divided into two lots1 one half colored red and flavored1 raspberry1 or a second boil may be made precisely as this one altering the color and flavor only4 ,,patent ,,rubber ,,candy ,,moulds ,new ,patterns4 ,the best process in the world for making moulded ,bon-bons or ,french ,creams and grained work1 is by using ,patent ,rubber ,candy ,moulds4 ,they will entirely supplant the use of starch as a mould for manufacturing such candies for the following reasons4 ,i4--,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 known1 and which it would be impossible to use in starch4 ,,ii4--,a much superior quality of goods is produced1 in as much as the candies show as perfect a pattern as the moulds themselves4 ,,iii4--,a saving at least #cc per cent is accomplished in labor4 ,,iv4--,no starch boards or starch is required1 consequently the filling1 printing1 sifting and blowing off are dispensed with--six items of expense4 ,v4--,the moulds specially facilitate the making of cream walnuts1 cream almonds and cream jellies and other combinations1 because the nuts1 etc41 can be pressed on the candy as soon as it has been poured into the moulds4 ,this cannot be done with starch moulds1 as any pressure on those will destroy the pattern4 ,,vi4--,casting into starch moulds requires considerable experience and skill in order to do work well1 while any workman can turn out the most perfect work with the rubber moulds1 without any previous experience in such work4 ,,vii4--,a saving of room is effected1 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 goods4 ,,viii4--,no starch being used1 the shop will remain much cleaner4 ,these moulds are made of ,pure ,para ,rubber and will1 with proper usage last from twelve to fifteen years1 judging from those which have been in use for the past four years4 ,an objection which naturally suggests itself to a person who has never tried these moulds1 is that the candies might possibly have some taste of the rubber4 ,this is not the case1 however4 ,,not ,,the ,,slightest ,,taste ,,of ,,rubber is discernable4 ,not one of our many customers1 either in this city or throughout the country1 has made a single complaint4 ,this proves that there is absolutely no difference between candies made in rubber moulds and candies made in starch moulds4 ,the demand for these moulds increases every year4 ,,write ,,for ,,prices ,,and ,,particulars4 ,cream to be run in these moulds should be cooked one degree lower than usual for starch4 ,crystal #a_/b degree lower than usual for starch4 ,before using ,new ,moulds for first time1 soak for half an hour in strong common washing soda and water4 ,,cheap ,,jelly ,,goods4 #ad lbs4 ,white ,sugar4 #ab lbs4 ,glucose4 #c lbs4 ,gelatine4 ,flavor4 #b oz4 ,tartaric ,acid4 #b pints water4 ,color4 ,,process4--,soak the gelatine in cold water for twelve hours2 bring the sugar1 and water to a boil1 then add the glucose and continue boiling till it reaches the degree of stiff ball2 remove the pan from the fire and stir in the gelatine and acid till dissolved2 color and flavor to fancy2 remove the scum and run the batch into tins4 ,set the goods aside for twelve hours1 then cut up into jubes and crystalize with fine powdered sugar4 ,this is a cheap line2 there is not much body in them1 but they sell at a price and give satisfaction4 ,illustration3 ,funnel ,droppers4 ,tin4 ,copper4 ,no4 #j #dj #ge #a #fj #a4be #b #ij #a4ej ,illustration3 ,candy ,tongs4 ,tin per thousand1 #d4jj ,brass #e4ej ,silvered #g4jj ,,jelly ,,fancies4 #ab lbs4 ,sugar4 #g lbs4 ,glucose4 #c pints ,water4 #c lbs4 ,gelatine4 #b oz4 ,tartaric ,acid4 ,,process4--,soak gelatine in cold water for twelve hours4 ,boil the sugar1 glucose and water in the usual way to the degree of ball2 remove the pan from the fire and stir in the gelatine gradually until dissolved2 let it stand for a few minutes2 take off the scum as it rises1 then divide the boil1 if required in more than one1 color and flavor each portion to fancy1 then run the boil in the moulds2 when set put them on clean slab1 sprinkle some cold water over them and roll them about until all are damped1 then cover them with fine crystal sugar and mix them up till crystalized all over1 and spread them out on trays to dry4 ,the different recipes already given will give the reader a general idea how gelatine goods are made4 ,by using different colors1 flavors and shapes an infinite variety can be produced4 ,it would serve no good purpose to further multiply these formulas for small goods4 ,,jam ,,roley ,,poley4 #aj lbs4 ,white ,sugar4 #e lbs4 ,glucose4 #b lbs ,gelatine4 ,carmine ,color4 #a lb4 ,raspberry ,jam4 #a lb4 ,desiccated ,cocoanut4 #c pints ,water4 ,,process4--,soak the gelatine in cold water for twelve hours2 boil the sugar1 glucose and water sharply to stiff ball2 remove the pan from the fire1 stir in the gelatine1 stand aside till scum rises and skim it off2 divide the boil into two portions1 7mix together #a oz4 tartaric acid1 #a oz4 carbonate of soda1 #b oz4 icing sugar72 drop this powder and the desiccated cocoanut into one half of the boil and stir briskly until the whole rises in a white foam1 then run out into tins1 on sheet about #a_/d inch thick2 now take the other half1 color bright red1 adding the raspberry jam2 stir till thoroughly mixed and run this on top of the white sheet about the same thickness2 when cold and hard1 take out the sheets and make a roll of each4 ,n4,b4--,let the red portion be cool when run over the white1 as the white being lighter will come to the top if disturbed by the mixture being too hot4 ,,raspberry ,,jellies4 #i lbs4 ,white ,sugar4 #f lbs4 ,glucose4 #b lbs4 ,apple ,jelly4 #b-a_/d lbs4 ,gelatine4 #c pints ,water4 #b oz4 ,tartaric ,acid4 #a_/b oz4 ,essence ,raspberry4 ,carmine ,color4 ,,process4--,soak the gelatine as usual2 boil the sugar1 glucose and water to a stiff ball2 remove the pan from the fire2 stir in the gelatine and let it remain till scum rises2 skim it off1 then add jelly1 acid and flavor and sufficient color to make a bright red3 now mould the batch into ,raspberry shapes and put them in a cold place4 ,when set stiff1 put the goods in thin layers in a crystalizing tin and cover them with cold syrup4 ,let them remain undisturbed for twelve hours1 then drain off all the surplus syrup and turn the raspberries on clean trays2 when dry1 pack4 ,n4,b4--,when putting jelly goods in tins1 be careful that the layers are not thick1 as they lay so close that the syrup cannot get in between them4 ,a good plan is to have wire trays and fix three or four loosely in each tin1 taking their bearings on the ends of the crystalizing tin4 ,by this means you will get more in a tin with better result4 ,boil the syrup in the proportion of six pounds best white sugar to each quart water1 to the degree of smooth #bae4 ,it must be quite cold when used for gelatine work or the goods will come out of the tins in a solid block4 ,,black ,,currant ,,jellies4 #i lbs4 ,white ,sugar4 #f lbs4 ,glucose4 #b-a_/d lbs4 ,gelatine4 ,purple ,coloring4 #c pints ,water4 #b oz4 ,tartaric ,acid4 #b lbs4 ,black ,currant ,jelly4 ,,process4--,soak gelatine as usual1 smooth off and mould fondant shapes4 ,boil the sugar1 glucose and water1 as already directed1 to a stiff ball2 remove the pan from the fire1 drop in the gelatine1 a few pieces at a time1 stir till dissolved4 ,let it remain a short time till the scum rises2 skim it off1 then stir in the tartaric acid1 jelly and sufficient color to make the mixture a bright color1 then mould the batch4 ,when the goods are firmly set1 place them in layers on wire frames fitted for crystalizing pan2 arrange the frames in the tins and cover with cold syrup2 let them stand for twelve or fourteen hours undisturbed1 then drain off the surplus syrup2 take them carefully out of the tins1 pack them on clean trays2 when dry they are ready for boxing4 ,these goods require handling gently2 they are very delicate and easily crushed4 ,illustration3 ,daisy ,peanut ,warmer4 ,the most complete ,peanut ,warmer in the market4 ,the ,nuts are kept warm by a water jacket which surrounds the ,pan1 and is heated by a ,gas or ,oil ,stove as desired1 has steam whistle which attracts attention4 ,strongly made and nicely ornamented and lettered4 ,price complete with either ,gas or ,oil ,stove1 f4o4b4 ,toronto1 #aj #jj4 ,size1 #bi in4 high1 #ah in4 wide1 #ab in4 deep4 ,state when ordering if for ,oil or ,gas ,stove4 ,,pineapple ,,jellies4 #h lbs4 ,white ,sugar4 #h lbs4 ,glucose4 #b-a_/d lbs4 ,gelatine4 ,pineapple ,flavor4 #c oz4 ,tartaric ,acid4 #c pints ,water4 ,saffron ,color4 ,,process4--,soak the gelatine in sufficient cold water to cover it4 ,boil the sugar1 glucose and water as usual to stiff ball and remove the pan from the fire2 stir in the gelatine1 wait till scum rises and remove it2 then add the acid1 flavor and sufficient color to make bright yellow2 pour the mixing into pineapple moulds2 keep them in a cold place till set2 pack them in layers in wire frames2 put them in the crystalizing tins and cover with cold syrup2 stand aside where they will not be shaken or disturbed for twelve or fourteen hours2 then draw off the surplus syrup and put them in clean trays to dry4 ,in flavoring these goods1 use the pineapple gently1 only a few drops1 too much spoils them4 ,illustration3 ,fig4 #bac a4 ,daisy ,peanut ,roaster4 ,price1 #e #jj ,we make this to fit ordinary ,cook ,stoves if so ordered at same price4 ,this ,roaster fits your ,candy ,furnace4 ,illustration3 ,fletcher's ,,uncle ,,sam ,dry ,air ,peanut ,warmer4 ,japanned and ,ornamented ,glass ,front4 ,size--#a foot #g in4 #a foot #e in41 #a foot #aj in4 high4 ,price complete #f #ej ,illustration3 ,kingery's ,perfection ,steam ,power ,coffee and ,peanut ,roaster and ,warmer4 ,size and ,style of ,machine we carry in stock marked thus99 ,with ,steam ,whistle4 #a ,peck ,size1 ,tin ,warmer #ajj #jj #ajd #jj 99#a ,peck ,size1 ,copper ,warmer #ajh #jj #aab #jj #b ,peck ,size1 ,tin ,warmer #aae #jj #aai #jj #b ,peck ,size1 ,copper ,warmer #abd #jj #abh #jj #a ,bushel ,size1 ,tin ,warmer #ace #jj #aci #jj #a ,bushel ,size1 ,copper ,warmer #adh #jj #aeb #jj ,,best ,,way ,,to ,,crystalize ,,gum ,,goods4 #ac lbs4 ,best ,white ,sugar4 #b quarts ,water4 ,,process4--,have the goods cleaned and put in crystalizing tins2 bring the above quantity of sugar and water just to the boil and stand aside until only milk warm2 then pour it gently over the goods until covered2 then slip the hands into the middle of the goods1 and with the fingers just ease this bulk so that the syrup will flow freely between them2 withdraw the hands carefully and cover the tin2 do not again disturb it for the next twelve hours1 when the goods will be ready to drain and dry4 ,to an experienced man1 this method may seem a little dangerous and likely to spoil the crystal2 but it will not do so if done carefully4 ,of course1 it is understood the goods are not to be roughly stirred up1 but simply loosened4 ,concentrated ,flower and ,essence ,flavors for ,confectioners4 ,,especially ,,adapted ,,for ,,finest ,,work4 ,essence ,maraschino4 ,pistachio4 ,ratafia4 ,lilly of the ,valley4 ,dainty4 ,french ,rose4 ,ylang ,ylang4 ,patchouli4 ,tuberose4 ,carnation4 ,heliotrope4 ,crabapple4 ,jasmine4 ,millifleurs4 ,hyacinth4 ,cachou4 ,bon-,tons4 ,mirabells4 ,sweet ,briar4 ,locust ,flower4 ,lilac ,blossoms4 ,fleur de ,raisin4 ,apple ,blossom4 ,violet 7,true74 ,wood ,violet4 ,orange ,blossom4 ,hawthorne4 ,wild ,olive4 ,musk4 ,flavoring ,extracts4 ,extract ,currant4 ,jamaica ,ginger4 ,gooseberry4 ,grape4 ,lemon4 ,mead4 ,nectar4 ,orris4 ,cinnamon4 ,quince4 ,rose4 ,strawberry4 ,anisette4 ,apple4 ,apricot4 ,banana4 ,bitter ,almonds4 ,blackberry4 ,catawba4 ,cherry4 ,plum4 ,raspberry4 ,sarsaparilla4 ,wintergreen4 ,essential ,oils4 ,best ,qualities4 ,our ,essential ,oils will be found equal to anything obtainable4 ,write us for prices on anything you require4 ,we cater especially to the candy makers and confectioners4 ,,fletcher ,,mnf',g4 ,,co4 #ddj #ddb ,yonge ,street1 ,toronto1 ,ont4 ,,fletcher ,,mnf',g4 ,,co4 ,importers and ,dealers in ,confectioners ,colors1 ,flavoring ,extracts1 ,concentrated ,fruit ,oils1 ,flower ,essences1 ,fine ,essential ,oils1 ,soluble ,extracts1 etc41 for ,bakers and ,confectioners4 ,,pure ,,fruit ,,juices prepared by newly discovered process1 keep any length of time corked or uncorked in any temperature4 ,,fletcher ,mnf'g ,co4 #ddj #ddb ,yonge ,st1 ,toronto4 ,,pure ,,malt ,,extract4 ,largely used by ,bakers to prevent ,bread from becoming dry1 and to give it a sweet and nutty ,flavor4 ,it ensures shorter and sounder ,fermentation4 ,,bread made with it is easily digested1 makes larger loaves1 golden tinged crust1 general satisfaction to the ,consumer and profit to the ,baker4 ,,agents1 ,,fletcher ,mnf'g4 ,co4 #ddj #ddb ,yonge ,st1 ,toronto4 ,,fletcher ,,mnf',g4 ,,co4 ,,toronto ,,canadian ,,agents ,,for ,,the ,,celebrated ,,xxxx ,,brand ,,of ,,glucose ,guaranteed ,equal1 if not ,superior1 to any on the ,market4 ,its uniform high quality1 good color and great specific gravity1 has created for it such a reputation that orders could not be filled1 this season1 as fast as required2 is now largely used by the best wholesale and retail confectioners of ,canada4 ,with our repeat orders we have some very flattering testimonials as to its high quality4 ,our ,prices are ,right4 ,the goods when once tried need no other recommendation4 ,sold in barrels1 half1 quarters and pails4 ,samples and prices on application4 ,,fletcher ,,mnf',g4 ,,co4 ,toronto4 ,,our ,,leading ,,specialty is the manufacture of ,soda ,fountains and apparatus4 ,we make both counter and wall fountains4 ,we make liberal allowances for old apparatus4 ,,easy ,,terms ,,of ,,payment4 ,illustration3 ,,the ,,polar ,d4 ,fig4 #bfj a4 ,fletcher ,mnf'g4 ,co4 #ddj #ddb ,yonge ,st41 ,toronto4 ,,our ,,polar4 ,d4 ,,soda ,,fountain ,,with ,,our ,,new ,,pneumatic ,,syrup ,,jar4 ,transcriber's ,note ,misspelled words have been corrected4 ,punctuation in this book is somewhat erratic2 in general1 this has not been altered from the original4 ,however1 when punctuation clearly follows a specific pattern1 punctuation has been standardized4 ,in the recipe for ,,acid ,,drops ,,and ,,tablets1 the original wording says to add the acid which has been finally powdered4 ,since this seems like a typo1 it has been changed to finely powdered4 ,in the table of ,,composition ,,clear ,,toy ,,moulds1 the ones digit of the ,no4 per lb4 is unreadable for items #cd 7,harp71 #ce 7,fireman71 and #df 7,scissors74 ,the numbers listed in that column for those items are guesses4 ,in the recipe for ,,tar ,,cough ,,drops1 the tar referred to is probably pine tar4