9999999999999999999999999999999999999999 9999999999999999999999999999999999999999 9999999999999999999999999999999999999999 999999999999 ,transcriber's ,note3 ,i have never seen a health warning on a book before but ,i have been asked to provide one here4 ,some of the ingredients used in these procedures are toxic to say the least4 ,for instance1 the recipe for ,ching's ,brown ,worm ,lozenges on p#dj contains the line3 ',each lozenge should contain half a grain of mercury4' ,now1 times and attitudes may change but mercury does not4 ,as a record of how things were done the volume is fine but as a recipe book danger lurks in these pages4 ,unless you are very1 very sure of what you are doing please treat this as a reference book1 not a practical guide4 ,more mundane note at the end of the book4 9999999999999999999999999999999999999999 9999999999999999999999999999999999999999 9999999999999999999999999999999999999999 999999999999 ,,how ,,to ,,make ,,candy4 ,a ,,complete ,,hand ,,book4 ,,for ,,making ,,all ,,kinds ,,of ,,candy1 ,,ice ,,cream ,,syrups1 ,,essences ,,etc4 ,,etc4 ,,new ,,york3 ,,frank ,,tousey1 ,publisher #cd ,,and #cf ,,north ,,moore ,,street4 ,entered according to ,act of ,congress1 in the year #ahia1 by ,,frank ,,tousey1 in the ,office of the ,librarian of ,congress at ,washington1 ,d4,c4 ,,how ,,to ,,make ,,candy4 ,,confectionery4 ,as sugar is the basis or groundwork of the confectioner's art1 it is essentially necessary that the practitioner should carefully study and observe the difference in its qualities1 the changes which it undergoes or effects when combined with other articles in the process of manufacture1 and also the different forms which it assumes by itself1 at various stages4 ,without this knowledge1 a man will never become a thorough and efficient workman1 and it can only be acquired by practice and experience4 ,the first process which it undergoes1 in the hands of the confectioner1 is that of clarification4 ,it is conducted on the same principle as the refining of sugar1 although not carried out in every particular4 ,,clarification ,,of ,,raw ,,sugar4--,for every six pounds of sugar required to be clarified1 take one quart of water1 the white of an egg1 and about half a tea-cupful of bullock's blood4 ,less than a pint will be sufficient for #aab pounds2 but if a very fine1 transparent1 and colorless syrup is required1 use either charcoal1 finely powdered1 or ivory-black1 instead of the blood4 ,put the white of an egg in the water1 and whisk it to a froth2 then add either of the other articles mentioned1 and the sugar2 place the pan containing the ingredients on the stove-fire1 and stir them well with the spatula1 until the sugar is dissolved1 and is nearly boiling4 ,when the ebullition commences1 throw in a little cold water to check it2 this causes the coarser parts to separate more freely1 by which means the whole of the impurities attach themselves to the clarifying matter used2 continue this for about five minutes1 using about one pint of water to every six pounds of sugar1 or more1 until you consider the whole of the dross is discharged1 and there remains a fine clear syrup4 ,then place it by the side of the stove1 and carefully remove with a skimmer the scum which has formed on the top2 it may also be taken off as it rises1 but ,i find the best method is to let it remain a short time after it is clarified1 before it is removed2 otherwise1 if you take it off as it rises1 part of the syrup is also taken with it4 ,when either charcoal or black is used1 it must be passed through a filtering-bag1 made of thick flannel1 in the shape of a cone1 having a hoop fastened round the top1 to keep it extended1 and to which strings are sewn1 that it may be tied or suspended in any convenient manner2 what runs out at first will be quite black2 return this again into the bag1 and continue doing so until it runs fine and clear4 ,if a little lime1 about a spoonful1 or any other alkali is added to the sugar1 with the water1 etc41 it will neutralize the acid which all raw sugars contain1 and they will be found to stand much better after they have been manufactured1 by not taking the damp so soon4 ,this is not generally done by the trade1 but it will be found beneficial if practiced4 ,,to ,,clarify ,,loaf ,,sugar4--,this is clarified by mixing the whites of eggs with water1 without any other assistance1 for having been previously refined1 it does not require those auxiliaries again to separate the coarser parts1 unless it is of an inferior quality1 or an extra fine syrup1 as for bonbons and other fancy articles1 as required4 ,when it is necessary to have a very fine sparkling grain1 in that case break your lump into small pieces1 and put it in a preserving-pan1 with a sufficient quantity of water to dissolve it1 in which has been mixed the white of an egg and powdered charcoal2 as for raw sugar1 following those instructions already given4 ,after the sugar has been drained from the bag1 pass some water through1 to take off any which may be left in the charcoal1 which you use for dissolving more sugar4 ,the scum should always be reserved when charcoal or black is not used1 to mix with the articles of an inferior quality4 ,the best refined loaf sugar should be white1 dry1 fine1 of a brilliant sparkling appearance1 when broken1 and as close in texture as possible4 ,the best sort of brown has a bright1 sparkling1 and gravelly look4 ,east ,india sugars appear finer1 but do not contain so much saccharine matter1 yet they are much used for manufacturing the best sort of common sweetmeats1 when clarified1 instead of loaf sugar4 ,,degrees ,,of ,,boiling ,,sugar4--,this is the principal point to which the confectioner has to direct his attention2 for if he is not expert in this particular1 all his other labor and knowledge will be useless2 it is the foundation on which he must build to acquire success in his undertakings4 ,there are seven essential points or degrees in boiling sugar2 some authors give thirteen1 but many of these are useless1 and serve only to show critical precision in the art1 without its being required in practice2 however1 for exactness1 we will admit of nine1 viz3 #a4 ,small thread4 #b4 ,large thread4 #c4 ,little ,pearl4 #d4 ,large ,pearl4 #e4 ,the blow4 #f4 ,the feather4 #g4 ,ball4 #h4 ,crack4 #i4 ,caramel4 ,this last degree derives its name from a ,count ,albufage ,caramel1 who discovered this method of boiling sugar4 ,in describing the process1 ,i shall proceed in a different manner to other writers on the subject1 by classing it under different heads1 according to the uses to which it is applied4 ,,syrup4 ,under this head are comprised the degrees from the small thread to the large pearl2 for at these points the sugar is kept in a divided state1 and remains a fluid of an oily consistency4 ,a bottle which holds three ounces of water will contain four ounces of syrup4 ,the method of ascertaining those degrees1 according to the usages of the trade1 is as follows3 ,,small ,,thread4--,having placed the clarified syrup on the fire1 let it boil a little1 then dip the top of your finger in the boiling syrup1 and on taking it out apply it to the top of your thumb1 when1 if it has attained the degree1 on separating them a small ring will be drawn out a little distance1 about as fine as a hair1 which will break1 and resolve itself into a drop on the thumb and finger4 ,,large ,,thread4--,continue the boiling a little longer1 repeat the same operation as before1 and a larger string will be drawn4 ,,little ,,pearl4--,to ascertain this degree1 separate the finger from the thumb as before1 and a large string may be drawn1 which will extend to nearly the distance the fingers may be opened4 ,,large ,,pearl4--,the finger may now be separated from the thumb to the greatest extent1 before the thread will break4 ,,crystallization4 ,this takes the degrees of the blow and feather4 ,the particles of the sugar being now brought together within the sphere of their activity1 the attraction of cohesion commences1 whereby they attach themselves together and form quadrilateral pyramids1 with oblong and rectangular bases4 ,this is generally1 but improperly1 termed candy1 thereby confounding it with the degrees at which it grains1 also termed candy4 ,this certainly seems confusion worse confounded2 but if things are called by their proper names1 many of those seeming difficulties and technicalities may be avoided1 which tend only to confuse and embarrass the young practitioner1 without gaining any desired end or purpose4 ,if it were generally classed into the degrees of crystallization1 the true meaning and use would at once be explained1 and understood by the greatest novice4 ,the nature and principle of this operation are these4 ,first1 as in the case of syrup1 7the first four degrees17 when the water has absorbed as much sugar as it is capable of containing in a cold state1 by continuing the boiling a further portion of the solvent 7water7 is evaporated1 and sugar remains in excess1 which1 when exposed to a less degree of heat1 separates itself1 and forms crystals on the surface and sides of the vessel in which it is contained1 and also on anything placed or suspended in it4 ,but if it is exposed too suddenly to the cold1 or disturbed in its action by being shaken1 or if the boiling has been continued too long1 the crystals will form irregularly1 by the particles being brought in too close contact1 and run too hastily together1 forming a mass or lump4 ,to obtain this part in perfection the boiling should be gradual1 and continued no longer than till a few drops let fall on a cold surface show a crystalline appearance1 or after being removed from the fire1 a thin skin will form on the surface4 ,it should then be taken from the fire1 and placed in a less hot1 but not cold place1 and covered1 or put into a stove or hot closet1 to prevent the access of cold air4 ,a few drops of spirits of wine1 added when the sugar has attained the proper degree1 will conduce to a more perfect crystalline form1 scarcely attainable by any other means1 as it has a great affinity with the water1 thereby causing the sugar to separate itself more freely4 ,it must be used with caution1 as too much will cause it to grain4 ,,to ,,ascertain ,,the ,,degree ,,of ,,the ,,blow4--,continue the boiling of the sugar1 dip a skimmer in it1 and shake it over the pan1 then blow through the holes1 and if small bubbles or air-bladders are seen on the other side1 it has acquired this degree4 ,,the ,,feather4--,dip the skimmer again into the sugar1 and blow through the holes as before1 and the bubbles will appear larger1 and stronger4 ,or if you give the skimmer a sudden jerk1 so as to throw the sugar from you1 when it has acquired the degree1 it will appear hanging from the skimmer in fine long strings4 ,,candy4 ,sugar1 after it has passed the degree of the feather1 is of itself naturally inclined to grain2 that is1 to candy1 and will form a powder1 if agitated or stirred2 for1 as the boiling is continued1 so is the water evaporated until there is nothing left to hold it in solution2 therefore1 that body being destroyed by heat1 which first changed its original form to those we have already enumerated1 as this no longer exists with it1 it naturally returns to the same state as it was before the solvent was added1 which is that of minute crystals1 or grains1 being held together by the attraction of cohesion1 unless1 as before stated1 they are separated by stirring1 etc4 ,the sugar being evaporated by boiling from the last degree1 leaves a thin crust of crystals round the sides of the pan1 which shows it has attained the candy height2 and this crust must be carefully removed 7as it forms7 with a damp cloth or sponge1 or the whole mass will candy if suffered to remain4 ,to prevent this is the chief desideratum1 all further proceedings for which specific rules will be given in their proper places4 ,the remaining degrees can be ascertained after the following manner3 ,,the ,,ball4--,provide a jug of clean cold water1 and a piece of round stick4 ,first dip in the water1 then in the sugar1 and again in the water1,a take off the sugar which has adhered to it1 and endeavor to roll it into a ball between the finger and thumb1 in the water2 when this can be done1 it has attained the desired degree4 ,if it forms a large1 hard ball1 which will bite hard1 and adhere to the teeth1 when eaten1 it is then termed the large ball1 et contra4 ,footnote ,a3 ,this should be performed as speedily as possible4 ,,the ,,crack4--,follow the directions given for the ball4 ,slip the sugar from off the stick1 still holding it in the water1 then press it between the finger and thumb2 if it breaks short and crisp1 with a slight noise1 it is at the crack4 ,,caramel4--,to obtain this degree1 it requires care and attention1 and also to be frequently tried1 as it passes speedily from the crack to the caramel4 ,try it as before directed1 and let the water be quite cold1 or you will be deceived4 ,if1 on taking it off the stick1 it snaps like glass1 with a loud noise1 it has attained the proper degree2 it will also1 when it arrives at this point1 assume a beautiful yellow color2 after this it will speedily burn1 taking all the hues1 from a brown to a black2 therefore1 to prevent this1 dip the bottom of the pan into a pail of cold water1 as soon as it comes to caramel1 as the heat which is contained in the pan and sugar is sufficient to advance it one degree2 also1 be careful that the flame of the fire does not ascend round the sides of the pan1 which will burn it4 ,in boiling sugar keep the top of the pan partly covered from the time it commences boiling until it has attained the ball or crack2 the steam which rises being again thrown on the sides1 prevents the formation of the crust or crystals4 ,to prevent its graining1 add a little of any sort of acid1 when it is at the crack--a table-spoonful of common vinegar1 four or five drops of lemon-juice1 or two or three drops of pyroligneous acid3 any of these will have the desired effect4 ,this is termed greasing it4 ,but remember that too much acid will also grain it2 neither can it be boiled to caramel if there is too much4 ,a little butter1 added when it first commences boiling1 will keep it from rising over the pan1 and also prevent its graining4 ,about as much cream of tartar as may be laid on a sixpence1 and added to seven pounds of sugar1 with the water1 or equal quantities of cream of tartar and alum in powder1 added when it boils1 will also keep it from candying4 ,if sugar is poured on a slab that is too hot1 it is very apt to grain2 this is frequently the case after several casts have been worked off in rotation2 therefore1 when you find it inclined to turn1 remove it to a cooler spot1 if possible1 and not handle it any more than is necessary4 ,sugar that has been often boiled or warmed is soon acted upon by the atmosphere1 whereby it becomes clammy1 and soon runs1 as it is weakened by the action of the fire4 ,acid causes the same effect4 ,if it has passed the degree you intended to boil it at1 add a little water1 and give it another boil4 ,,blanc ,,mange4 ,take four ounces of sweet almonds1 blanched1 half an ounce of bitter almonds2 pound them in a clean mortar2 moisten them gradually with orange flower-water2 mix this with one quart of fresh cream and one ounce of clarified isinglass2 put into a saucepan1 constantly stirring till it boils2 then pass through a fine sieve1 and form into a mold1 and put on ice4 ,blanc ,mange may be flavored with vanilla1 ,mocho coffee1 marischino1 pistachios and strawberries2 in which case the bitter almonds should be left out4 ,,candy--,,bonbon--,,conserve4 ,the articles that come under this head are made by the sugar being brought to the ball1 when it is grained by rubbing it against the sides of the pan4 ,from this all fancy articles are made1 such as fruit-eggs1 cups1 vases1 etc4 ,,burnt ,,almonds4--,take some fine ,valencia or ,jordon almonds1 and sift all the dust from them2 put a pint of clarified syrup into the pan for each pound of almonds1 and place it with the almonds on the fire2 boil to the ball1 then take it off and stir the mixture well with a spatula1 that the sugar may grain and become almost a powder2 whilst each almond has a coating4 ,put them into a coarse wire or cane sieve1 and sift all the loose sugar from them1 and also separate those which stick together4 ,when cold1 boil some more clarified syrup to the feather1 put in the almonds1 give them two or three boils in it1 take them from the fire1 and stir them with the spatula as before1 until the sugar grains2 sift and separate them1 and keep them in glasses or boxes4 ,a third coat may be given them in the same manner as the second1 if they are required large4 ,,burnt ,,almonds--,,red4--,the same as the last1 using prepared cochineal to color the syrup while it is boiling4 ,,common ,,burnt ,,almonds4--,these are made with raw sugar and skimmings1 if you have any4 ,put some water with the sugar to dissolve it2 when it is near boiling1 add the almonds1 and let them boil in it until it comes to the small ball2 or when the almonds crack1 take them from the fire1 and stir them with a spatula until the sugar grains and becomes nearly a powder2 put them into a sieve1 and separate the lumps4 ,,artificial ,,fruit1 ,,eggs1 ,,etc4--,prepare molds with plaster of ,paris from the natural objects you wish to represent2 make them in two1 three1 or more pieces1 so as to relieve freely1 and have a hole at one end into which the sugar may be poured2 let them be made so as each part may be fitted together exactly2 and for this purpose make two or three round or square indentions on the edge of one part1 so that the corresponding piece1 when cast1 will form the counterpart1 which may at all times be fitted with precision4 ,let the object you would take the cast from be placed in a frame made either of wood or of stiff paper1 embed a part of it in fine sand1 soft pipe-clay1 or modeling wax1 leaving as much of the mold exposed as you wish to form at one time1 and oil it with sweet oil2 mix some of the prepared plaster with water1 to the consistency of thick cream1 and pour over it2 when this is set1 proceed with the other portions in the same manner until it is complete4 ,let them dry and harden for use4 ,take a sufficient quantity of syrup 7clarified with charcoal or animal black7 to fill the mold1 and boil to the small ball2 rub some of it against the side to grain it2 when it turns white1 pour it into the molds2 take them out when set1 and put them into the stove at a moderate heat to dry4 ,the molds must be soaked for an hour or two in cold water previously to their being used1 which will be found better than oiling them1 as it keeps the sugar delicately white1 which oil does not4 ,color your articles according to nature with liquid colors 7see ,colors7 and camel's-hair pencils or the usual pigments sold in boxes may be used4 ,if a gloss is required1 the colors should be mixed with a strong solution of gum-arabic or isinglass1 to the desired tint4 ,eggs and fruit may be made as light and as apparently as perfect as nature1 by having molds to open in two1 without any orifice for filling them4 ,fill one half with the grained sugar1 immediately close the mold1 and turn it round briskly1 that it may be covered all over equally4 ,to accomplish this1 it is necessary to have an assistant1 that it may be done as speedily as possible4 ,,coltsfoot ,,or ,,hoarhound ,,candy4--,make a strong infusion of the herbs 7see ,infusions under the head of ,syrups71 and use it for dissolving the sugar1 instead of taking syrup2 raw sugar is mostly used for those candies4 ,boil it to the ball1 grain it and finish as ginger candy4 ,,filberts ,,and ,,pistachios4--,these are done the same as burnt almonds1 but they are usually denominated prawlings1 the nuts being only put into the sugar for two or three minutes before it is taken from the fire and stirred4 ,,ginger ,,candy4--,take clarified syrup and boil it to the ball2 flavor it either with the essence of ginger or the root in powder3 then with a spoon or spatula rub some of it against the side of the pan until you perceive it turn white2 pour it into small square tins with edges1 or paper cases1 which have been oiled or buttered1 and put it in a warm place1 or on a hot stone1 that it may become dappled4 ,the syrup should be colored yellow1 while boiling1 with a little saffron4 ,,lemon ,,prawlings4--,made the same as orange prawlings4 ,,orange ,,prawlings4--,take four or five ,havana oranges1 and cut off the peel in quarters1 or small lengths2 take off all the pith or white part of the peel1 leaving only the yellow rinds1 and cut in small pieces1 about an inch long1 and the size of pins4 ,have about a pint of clarified sugar boiling on the fire2 when it comes to the blow1 put in the pieces of peel1 and let them boil until the sugar attains the small ball2 take them off1 and stir them with the spatula until the sugar grains and hangs about them2 sift off the loose sugar2 when cold1 separate and keep them in a dry place4 ,,peppermint1 ,,lemon ,,and ,,rose ,,candy are made after the same manner as ,ginger ,candy1 coloring the lemon with saffron1 and the rose with cochineal4 ,,chocolate4 ,,cacao ,,nuts4--,the cacoa or cacoa nuts1 of which chocolate is made1 is the seed of the fruit of a tree common in ,south ,america and the ,west ,indies4 ,the seeds of the nuts1 which are nearly of the shape of an almond1 are found to the number of from thirty to forty in a pod4 ,the pods are oval1 resembling a cucumber in shape4 ,the different sorts are distinguished by name1 according to the places which produce them2 thus1 the cacao of ,cayenne1 ,caraccas1 ,berbice1 and the islands of ,st4 ,magdalen and ,domingo4 ,these all differ in the size of their almonds or seed1 quality and taste4 ,the most esteemed is the large ,caraccas1 the almond of which1 though somewhat flat1 resembles the shape of a large bean4 ,the next are those of ,st4 ,magdalen and ,berbice4 ,the seeds of these are less flat than those of the ,caraccas kind1 and the skin is covered with a fine ash-colored dust4 ,the others are very crude and oily1 and only fit to make the butter of cacao4 ,the kernels1 when fresh1 are bitter1 and are deprived of this by being buried in the ground for thirty or forty days4 ,good nuts should have a thin brittle skin1 of a dark black color2 and the kernel1 when the skin is taken off1 should appear full and shining1 of a dusky color1 with a reddish shade4 ,choose the freshest1 not worm-eaten1 or moldy on the inside1 which it is subject to be4 ,equal parts of the cacao of ,caraccas1 ,st4 ,magdalen and ,berbice mixed together make a chocolate of first-rate quality2 and these proportions give to it that rich and oily taste which it ought to have4 ,that made from the cacao of ,caraccas only is too dry1 and that from the islands too fat and crude4 ,,roasting4--,take a sufficient quantity of nuts to cover the bottom of an iron pot two or three inches deep1 place them on the fire to roast1 stirring them constantly with the spatula that the heat may be imparted to them equally4 ,a coffee-roasting machine would answer for this purpose admirably1 taking care not to torrefy them too much1 as the oil of the nut suffers thereby1 and it becomes a dark brown or black1 grows bitter and spoils the color of the chocolate4 ,musty or moldy nuts must be roasted more than the others1 so as to deprive them of their bad taste and smell4 ,it is only necessary to heat them until the skin will separate from the kernel on being pressed between the fingers4 ,remove them from the fire and separate the skins4 ,if you have a large quantity1 this may be accomplished by putting them in a sieve which has the holes rather large1 but not so much as to allow the nuts to pass through2 then squeeze or press them in your hands1 and the skins will pass through the meshes of the sieve2 or1 after being separated from the nuts1 they may be got rid of by winnowing or fanning them in a similar manner to corn4 ,when they are separated put them again in the fire1 as before directed1 stirring them constantly until warmed through1 without browning4 ,you may know when they are heated enough by the outside appearing shiny2 again winnow1 to separate any burnt skin which may have escaped the first time4 ,,the ,,making ,,of ,,chocolate4--,an iron pestle and mortar is requisite for this purpose1 also a stone of the closest grain and texture which can be procured1 and a rolling-pin made of the same material1 or of iron4 ,the stone must be fixed in such a manner that it may be heated from below with a pot of burning charcoal1 or something similar4 ,warm the mortar and pestle by placing them on a stove1 or by means of charcoal1 until they are so hot that you can scarcely bear your hand against them4 ,wipe the mortar out clean1 and put any convenient quantity of your prepared nuts in it1 which you pound until they are reduced to an oily paste1 into which the pestle will sink by its own weight4 ,if it is required sweet1 add about one-half or two-thirds of its weight of loaf sugar in powder2 again pound it so as to mix it well together1 then put it in a pan1 and place it in the stove to keep warm4 ,take a portion of it and roll or grind it well on the slab with the roller 7both being previously heated like mortar7 until it is reduced to a smooth impalpable paste1 which will melt in the mouth like butter4 ,when this is accomplished1 put it in another pan1 and keep it warm until the whole is similarly disposed of2 then place it again on the stone1 which must not be quite so warm as previously1 work it over again1 and divide it into pieces of two1 four1 eight1 or sixteen ounces each1 which you put in molds4 ,give it a shake1 and the chocolate will become flat4 ,when cold it will easily turn out4 ,the molds for chocolate may either be made of tin or copper1 and of different devices1 such as men1 animals1 fish1 culinary or other utensils1 etc42 also some square ones for half-pound cakes1 having divisions on the bottom which are relieved4 ,these cause the hollow impressions on the cakes4 ,the ,bayonne or ,spanish chocolate is in general the most esteemed4 ,the reason of its superior quality is attributed by some to the hardness of the ,pyrenean stone which they employ in making it1 which does not absorb the oil from the nuts4 ,they do not use any pestle and mortar1 but levigate their nuts on the stone1 which is fixed on a slope2 and in the second pounding or rolling the paste is pressed closely on the stone1 so as to extract the oil1 which runs into a pan containing the quantity of sugar intended to be used1 and is placed underneath to receive it2 the oil of the cacao and sugar are then well mixed together with a spatula1 again mixed with the paste on the stone1 and finished4 ,,cinnamon1 ,,mace ,,or ,,clove ,,chocolate4--,these are made in the same manner as ,vanilla chocolate1 using about an ounce and a half or two ounces of either sort of spice1 in powder1 to that quantity1 or add a sufficiency of either of these essential oils to flavor4 ,,chocolate ,,drops1 ,,with ,,nonpareils4--,have some warm chocolate1 as for pistachios2 some add a little butter or oil to it to make it work more free2 make it into balls about the size of a small marble1 by rolling a little in the hand1 or else put some of the paste on a flat piece of wood1 on which you form1 and take them off with a knife4 ,place them on sheets of white paper about an inch apart4 ,when the sheet is covered1 take it by the corners and lift it up and down1 letting it touch the table each time1 which will flatten them4 ,cover the surface entirely with white nonpareils1 and shake off the surplus ones4 ,when the drops are cold they can be taken off the paper easily4 ,the bottom of the drops should be about as broad as a sixpence4 ,some of them may be left quite plain4 ,good chocolate should be of a clear red-brown4 ,as the color is paler or darker1 so is the article the more or less good4 ,the surface should be smooth and shining4 ,if this gloss comes off by touching1 it indicates an inferior quality1 and is probably adulterated4 ,when broken1 it ought to be compact and close1 and not appear crumbly4 ,it should melt gently in the mouth when eaten1 leaving no roughness or astringency1 but rather a cooling sensation on the tongue4 ,the latter is a certain sign of its being genuine4 ,,chocolate ,,harlequin ,,pistachios4--,warm some sweet chocolate by pounding it in a hot mortar2 when it is reduced to a malleable paste1 take a little of it and wrap round a blanched pistachio nut1 roll it in the hand to form it as neat as you can1 throw it in some nonpareils of various colors2 let it be covered all over4 ,dispose of the whole in the same manner2 fold them in colored or fancy papers1 with mottoes2 the ends should be cut like fringe4 ,almonds may be done the same way1 using vanilla chocolate1 if preferred4 ,,stomachic ,,chocolate4--,four ounces of chocolate prepared without sugar2 vanilla1 one ounce2 cinnamon in powder1 one ounce2 ambergris1 forty-eight grains2 sugar1 three ounces2 warm your paste by pounding in the heated mortar1 or on the stone2 add your aromatics in powder to the sugar1 and mix it well with the paste2 keep it close in tin-boxes4 ,about a dozen grains of this is to be put into the chocolate pot when it is made1 which gives it an agreeable and delightful flavor1 and renders it highly stomachic4 ,it may also be used for flavoring the chocolate tablets4 ,,vanilla ,,chocolate4--,ten pounds of prepared nuts1 ten pounds of sugar1 vanilla two ounces and a half1 cinnamon one ounce1 one drachm of mace1 and two drachms of cloves1 or the vanilla may be used solely4 ,prepare your nuts according to the directions already given4 ,cut the vanilla in small bits2 pound it fine with part of the sugar1 and mix it with the paste2 boil about one half of the sugar to the blow before you mix it to the chocolate1 otherwise it will eat hard4 ,proceed as before1 and either put in small molds or divide it in tablets1 which you wrap in tinfoil4 ,this is in general termed eatable chocolate4 ,,colors4 ,many of the colors prepared for use in this art come more properly under the denomination of dyes--alum and cream of tartar being used as a mordant2 and many of them are prepared in the same manner as for dyeing4 ,one of the principal colors requisite for the confectioner's use is coccinella1 or cochineal4 ,the sorts generally sold are the black1 silver1 foxy1 and the granille4 ,the insect is of two species1 the fine and the wild cochineal2 the fine differs from the wild in size1 and is also covered with a white1 mealy powder4 ,the best is of a deep mulberry color1 with a white powder between the wrinkles1 and a bright red within4 ,a great deal of adulteration is practiced with this article1 both at home and abroad2 it is on this account that persons prefer the silver grain1 because it cannot be so well sophisticated4 ,good cochineal should be heavy1 dry1 and more or less of a silvery color1 and without smell4 ,,bistre4--,this is an excellent light brown color prepared from wood-soot4 ,these browns are harmless1 but sugar may be substituted for them to any shade required1 by continuing the boiling after it has passed the degree of caramel until it is burnt1 when it gives a black-brown2 but water may be mixed with it so as to lessen the shades4 ,dissolved chocolate may also be substituted in some cases for the brown colors4 ,,black4--,blue-black is powdered charcoal1 or ivory-black1 which is obtained from the smoke of burnt ivory2 but bone-black is generally substituted instead4 ,either of these may be used1 but are only required for painting gum-paste when not intended to be eaten4 ,,bole ,,ammoniac4--,there is also the ,french and ,german bole4 ,these earths are of a pale red1 and possess alexipharmic qualities4 ,they are frequently used in confectionery for painting and gilding4 ,,carmine4--,reduce one ounce of cochineal to a fine powder1 add to it six quarts of clear rain or filtered water1 as for cochineal4 ,put this into a large tin saucepan1 or a copper one tinned1 and let boil for three minutes1 then add twenty-five grains of alum1 and let it boil two minutes longer2 take it off the fire to cool2 when it is blood warm pour off the clear liquor into shallow vessels1 and put them by to settle for two days1 covering them with paper to keep out the dust4 ,in case the carmine has not separated properly1 add a few drops of a solution of tin1 or a solution of green vitriol1 which is tin dissolved in muriatic acid1 or the following may be substituted3 one ounce and a half of spirit of nitre1 three scruples of sal-ammoniac1 three scruples of tin dissolved in a bottle1 and use a few drops as required4 ,when the carmine has settled1 decant off the clear1 which is liquid rouge4 ,the first sediment is ,florence lake1 which remove1 and dry the carmine for use4 ,this preparation is by far superior to the first1 for in this the same color is obtained as before1 which is the liquid rouge1 the other and more expensive parts being invariably thrown away4 ,the carmine can be obtained by the first process1 as can be seen if the whole is poured into a clear bottle and allowed to settle1 when the carmine will be deposited in a layer of bright red near the bottom4 ,it produces about half an ounce of carmine4 ,,cochineal1 ,,to ,,prepare4--,pound an ounce of cochineal quite fine1 and put it into a pint of river water with a little potash or soda1 and let it boil2 then add about a quarter of an ounce powdered alum1 the same of cream of tartar1 and boil for ten minutes2 if it is required for keeping1 add two or three ounces of powdered loaf sugar4 ,prussian blue may be used instead of indigo1 if preferred1 but must be used sparingly4 ,,sap ,,green4--,this is prepared from the fruit of the buckthorn1 and is purgative4 ,,spinach ,,green4--,this is perfectly harmless1 and will answer most purposes4 ,wash and drain a sufficient quantity of spinach1 pound it well in a mortar1 and squeeze the pounded leaves in a coarse cloth to extract all the juice2 put it in a pan and set it on a good fire1 and stir it occasionally until it curdles1 which will be when it is at the boiling point2 then take it off and strain off the water with a fine sieve2 the residue left is the green2 dry it and rub it through a lawn sieve4 ,this is only fit for opaque bodies1 such as ices1 creams1 or syrups4 ,another green is made with a mixture of saffron or gamboge and prepared indigo2 the lighter the green the more yellow must be used4 ,,umber4--,this is of a blackish brown color2 it is an earth found near ,cologne4 ,vermilion and ,cinnabar are preparations of mercury1 and should never be used2 they are of a lively red color1 but carmine will answer most purposes instead4 ,,yellow4--,infuse saffron in warm water1 and use it for coloring anything that is eatable4 ,the ,english hay-saffron is the best2 it is taken from the tops of the pistils of the crocus flower2 it is frequently adulterated with the flowers of marigolds or safflower1 which is known as the bastard saffron1 and is pressed into thin cakes with oil4 ,good saffron has a strong agreeable odor1 and an aromatic taste4 ,gum paste and other articles which are not eaten may be colored with gamboge dissolved in warm water4 ,obtain any of these colors in fine powder1 and mix them with some dissolved gum arabic1 a little water1 and a pinch of powdered sugar candy2 mix them to the required consistency for painting4 ,for sugars they must be used in a liquid state1 and be added before it has attained the proper degree2 it may also be used in the same manner for ices1 creams1 etc41 and for icings it can be used either way4 ,,the ,,shade ,,produced ,,by ,a ,,mixture ,,of ,,colors4 ,gold4--,yellow1 with a portion of red1 but the yellow must be more in excess4 ,green4--,blue and yellow4 ,lemon4--,use a solution of saffron4 ,lilac4--,mix carmine or cochineal with indigo1 making the blue predominate4 ,orange4--,yellow1 with a portion of red4 ,purple4--,mix carmine or cochineal1 and a small portion of indigo4 ,,comfits4 ,a copper comfit pan is requisite for this purpose4 ,a bar1 having chains at each end1 with a hook and swivel in the center1 is attached to it1 by which it is suspended from the ceiling or a beam1 so as to hang about as high as the breast over a stove or charcoal fire1 that the pan may be kept at a moderate heat and at such a distance as to allow it to be swung backwards and forwards without touching the fire or stove4 ,a preserving-pan containing clarified syrup must be placed by the side of the stove1 or over another fire1 that it may be kept hot1 but not boiling2 also a ladle for throwing the syrup into the pan1 and a pearling cot4 ,this last somewhat resembles a funnel1 without the pipe or tube1 and having a small hole in the center1 with a pointed piece of stick or spigot fitted into it1 which1 being drawn out a little1 allows the syrup1 when placed in it1 to run out in a small stream4 ,a piece of string tied several times across the center of the top of the cot and twisted with the spigot allows it to be drawn out and regulated at pleasure4 ,,almond ,,comfits4--,sift some ,valencia almonds in a cane or wicker sieve1 pick out any pieces of shell which may be amongst them1 and also any of the almonds which are either very small or very large1 using those which are as near of a size as possible2 take about four pounds1 put them in the comfit-pan1 and proceed in precisely the same way as for ,scotch caraways2 or they may first have a coating of dissolved gum arabic2 rub them well about the pan with the hand1 and give them a dust of flour2 then pour on a little syrup at the small thread1 work and dry them well2 then give them three or four more charges and a charge of gum with a dust of flour4 ,proceed in this way until they are one third the required size2 then dry them for a day1 and proceed and finish as for caraway comfits4 ,for the cheaper or more common comfits1 more gum and flour are used in making them4 ,,barberry ,,comfits4--,pick the barberries from the stalk1 and dry them in a hot stove on sieves2 when dry1 put about two pounds into the comfit-pan1 and proceed as for almond comfits1 giving them first a charge of gum and flour1 and finish as others4 ,make them of a good size and quite smooth2 finish with very white loaf sugar with syrup4 ,,bath ,,caraways4--,these are made in the same way as ,scotch caraway comfits1 but only half the size4 ,,caraway ,,comfits1 ,,pearled4--,when the comfits are about the size of ,bath caraways1 dry and pearl them as cinnamon4 ,,cardamon ,,comfits4--,the seeds should be kept in their husks until they are required to be used1 as they lose much of their flavor and virtues when deprived of them4 ,they are often mixed with grains of paradise1 but these have not the aromatic taste of the cardamon1 and are more hot and spicy4 ,break the husks of the cardamons by rolling them with a pin2 separate the skins from the seeds1 put two pounds into the comfit-pan1 and proceed as for ,scotch caraways4 ,make them a good size1 and quite smooth4 ,,celery ,,comfits4--,put one pound of celery seed into the pan1 and proceed as for ,scotch caraway comfits1 working them up to the size of a large pin's head4 ,dry and pearl them as cinnamon4 ,,cherry ,,comfits4--,these are made from preserved cherries dried4 ,roll them in your hand to make them quite round1 dust them with powdered loaf sugar1 and dry them again2 then proceed as for barberry comfits4 ,any other preserved fruits may be made into comfits after the same manner4 ,,cinnamon ,,comfits4--,cinnamon is the bark of a tree1 of which there are two sorts4 ,the inferior quality is that usually sold for cinnamon1 and is otherwise known as cassia1 or cassia lignea4 ,this breaks short1 and has a slimy mucilaginous taste1 is thicker1 and of a darker color than the cinnamon1 which is the inner bark4 ,this breaks shivery1 and has a warm aromatic taste1 and is of a reddish color4 ,take one pound of cinnamon bark1 and steep it in water for a few hours to soften it1 cut it into small pieces about half an inch long1 and the size of a large needle4 ,dry it in the stove4 ,put your pieces1 when dry1 into the comfit-pan1 and pour on them a little syrup1 as for ,scotch caraways1 proceeding in the same way until they are one-third the required size4 ,you must not use your hand for these as you would for caraways1 as they are liable to break in two4 ,dry them in the stove1 then suspend the pearling pot or cot from the bar of the pan or ceiling1 so as to hang over the center of the pan2 boil some clarified loaf sugar to the large pearl1 and fill the cot2 put some of the prepared comfits in the pan1 but not too many at a time1 as it is difficult to get them to pearl alike4 ,keep the syrup at the boiling point2 open the spigot of the cot so as to allow it to run in a very small stream1 or more like a continued dropping2 swing the pan backwards and forwards gently1 and keep a stronger fire under the pan than otherwise4 ,be careful that the syrup does not run too fast and wet them too much1 but so that it dries as soon as dropped1 which causes them to appear rough4 ,if one cot full of sugar is not enough1 put in more until they are the required size4 ,when one lot is finished put in sieves to dry1 and proceed to another2 but do not let them lie in the pan after you have finished shaking them4 ,they will be whiter and better if partly pearled one day and finished the next4 ,use the best clarified sugar to finish them4 ,,clove ,,comfits4--,flavor sugar gum paste with the oil of cloves1 and mold it in the form of cloves4 ,dry and finish as others4 ,any flavor may be given to this sort of comfits1 and they are molded to form the article of which it bears the name1 or cut into any device with small cutters4 ,dried and finished as other comfits4 ,,comfits ,,flavored ,,with ,,liqueurs4--,blanch some bitter almonds1 or the kernels of apricots or peaches2 let them soak in hot water for an hour1 then drain them1 and put them into any sort of liquor or spirit you may desire4 ,lower the strength of the spirit water1 that the kernels may imbibe the better1 cork the jug or bottle close1 and let them infuse in it until the spirit has fully penetrated them1 which will be about fourteen or fifteen days2 then take them out1 drain and dry them in a moderate heat2 when dry1 proceed as for almond comfits4 ,,common ,,caraways4--,sift the seeds1 and warm them in the pan1 as for ,scotch caraways4 ,have some gum arabic dissolved1 throw in a ladleful1 and rub them well about the pan with the hand until dry1 dusting them with flour4 ,give them three or four coatings in this manner1 and then a charge of sugar1 until they are about one-half the required size4 ,dry them for a day1 give them two or three coatings of gum and flour1 finish them by giving them three or four charges of sugar1 and dry them4 ,these are made about the size of ,bath caraways4 ,color parts of them different colors1 leaving the greatest portion white4 ,,ginger ,,comfits4--,flavor gum paste with powdered ginger1 make it into small balls about the size of coriander seeds1 or peas2 dry1 and proceed as for ,scotch caraways4 ,color them yellow when finished4 ,,coriander ,,comfits4--,proceed with these as for ,scotch caraways1 working them up to about the same size4 ,the next day pearl them to a good size1 as for cinnamon4 ,,lemon ,,peel ,,or ,,angelica may be made into comfits after the same manner as orange comfits6 ,let the strips of peel be about the size of the pieces of cinnamon1 and thoroughly dried before working them in the pan4 ,,nonpareils4--,pound some loaf sugar1 and sift it through a fine wire sieve2 sift what has passed through again in a lawn sieve1 to take out the finest particles1 so that you have only the fine grain of sugar left without dust4 ,put about two pounds of this into the comfit-pan1 and proceed as for ,scotch caraways1 working them well with the hand until they are about the size of pins' heads4 ,,orange ,,comfits4--,take some preserved orange-peel1 and cut it into small thin strips1 dry them in the stove1 and make as cinnamon comfits4 ,,raspberry ,,comfits4--,prepare some gum paste made with sugar1 or the scrapings of the comfit-pan pounded and sifted through a lawn sieve4 ,it may be flavored with raspberry jam1 by mixing some with the paste4 ,color it with prepared cochineal2 mold it into the form of raspberries1 and dry them in the stove2 when they are perfectly dry and hard1 pearl them as for cinnamon comfits1 working them until the size of natural raspberries4 ,color them when dry with cochineal1 as comfits4 ,,to ,,color ,,loaf-,,sugar ,,dust4--,pound some sugar1 and sift it through a coarse hair sieve2 sift this again through a lawn sieve1 to take out the finer portions4 ,put the coarse grains into a preserving pan1 and warm them over the stove fire1 stirring it continually with the hand2 pour in some liquid color to give the desired tint1 and continue to work it about the pan until it is dry4 ,,to ,,color ,,nonpareils ,,or ,,comfits4--,put some of your comfits or nonpareils into the comfit-pan1 shake or rub them about until warm1 then add a sufficient quantity of prepared liquid color 7see ,colors7 to give the desired tint2 be careful not to make them too wet1 nor of too dark a color1 but rather light than otherwise2 shake or rub them well about1 that they may be colored equally2 dry them a little over the fire1 then put them in sieves1 and finish drying them in the stove4 ,clean the pan for every separate color4 ,,crack ,,and ,,caramel4 ,these comprehend all articles in sugar-boiling which eat short and crisp4 ,they are used for all sorts of ornamental sugar-work4 ,the rules and observations laid down under this head must be particularly noted1 especially those for greasing the sugar so as to prevent its graining4 ,,acid ,,drops ,,and ,,sticks4--,boil clarified sugar to the crack1 and pour it on an oiled marble-stone2 pound some tartaric or citric-acid to a fine powder1 and strew over it about half or three-quarters of an ounce of the former1 according to its quality1 and less of the latter1 to seven pounds of sugar2 turn the edges over into the middle1 and mix the acid by folding it over1 or by working it in a similar manner as dough is molded1 but do not pull it2 put it in a tin rubbed over with oil or butter1 and place it under the stove to keep warm2 then cut off a small piece at a time1 and roll it into a round pipe2 cut them off in small pieces the size of drops1 with shears1 and let your assistant roll them round under his hand1 and flatten them4 ,mix them with powdered sugar1 sift them from it1 and keep them in boxes or glasses4 ,when flavored with lemon1 they are called lemon-acid drops2 with otto of roses1 rose-acid drops4 ,the sticks are made in the same manner as the drops1 without being cut into small pieces4 ,,almond ,,hardbake4--,oil a square or round tin with low edges2 split some almonds in half1 put them in rows over the bottom1 with the split side downward1 until the surface is covered2 boil some raw sugar to the crack1 and pour it over them so as to cover the whole with a thin sheet of sugar4 ,cocoanut 7cut in thin slices71 currant1 and other similar candies1 are made as the hardbake1 except that the sugar is grained before it is poured over4 ,,almond ,,rock4--,this is a similar production to nogat1 and is made with raw sugar1 which is boiled to the crack4 ,pour it on an oiled stone1 and fill it with sweet almonds1 either blanched or not2 the almonds are mixed with the sugar by working them into it with the hands1 in a similar manner as you would mix anything into a piece of dough4 ,if they were stirred into the sugar in the pan it would grain1 which is the reason why it is melted for nogat4 ,form the rock into a ball or roll1 and make it into a sheet about two inches thick1 by rolling it with a rolling-pin4 ,the top may be divided into diamonds or squares by means of a long knife or piece of iron2 when it is nearly cold cut it into long narrow pieces with a strong knife and hammer4 ,,barley ,,sugar4--,boil some clarified loaf sugar to the crack or caramel degree1 using a little acid to prevent its graining2 pour it out on a marble slab1 which has been previously oiled or buttered4 ,four pieces of iron1 or small square bars1 are usually employed to form a sort of bay to prevent the sugar running off the stone1 which is necessary in large casts4 ,when the edges get set a little1 remove the bars1 and turn them over into the center4 ,this is occasionally flavored with lemons4 ,when it is required1 pour a few drops of the essential oil of lemons in the center1 before the edges are folded over1 then cut it into narrow strips with a large pair of scissors or sheep shears4 ,when nearly cold1 twist them1 put them into glasses or tin boxes1 and keep them closed to prevent the access of air4 ,it is seldom boiled higher than the crack1 and saffron is used to make it the color of caramel4 ,this derives the name of barley sugar from its being originally made with a decoction of barley1 as a demulcent in coughs1 for which it is now most generally used4 ,,barley ,,sugar ,,drops4--,boil some sugar as for the preceding4 ,spread some finely powdered and sifted loaf sugar on a table or tea-tray1 with a piece of stick1 round at the end similar to the half of a ball2 make several holes1 into which you run the sugar from a lipped pan1 or it may be dropped on an oiled marble slab with a funnel1 letting only one drop fall at a time2 or from the lip pan1 separating each drop with a small knife1 or a straight piece of small wire2 take them off the stone with a knife1 mix them with powdered loaf sugar1 sift them from it1 and keep in glasses or tin boxes4 ,,barley ,,sugar ,,tablets ,,or ,,kisses4--,spread some sugar1 as for the last4 ,have a piece of wood about an inch and a half thick1 with the surface divided into small squares1 each being about an inch in breadth and half an inch in depth2 with this form the impressions in the sugar1 and fill them with sugar boiled as for drops1 flavoring it with essence of lemon2 or instead of this1 it may be poured out in a sheet on an oiled marble slab1 as for barley sugar1 and when nearly cold divide it into pieces with a tin frame1 having small square divisions1 when the whole sheet may be divided at once by pressing hard on it so as to cut it nearly through4 ,when cold1 separate them and mix them with powdered sugar1 take them out and fold them separately in fancy or colored papers1 with a motto on each4 ,they are also occasionally made into balls1 thus3 ,first cast the sugar in a sheet on an oiled marble slab2 when the edges are set1 fold them in the middle1 then oil a small square tin with edges to it1 put the sugar in this1 and place it under the fire-place of the stove so as to keep warm2 cut off a piece and roll it into a pipe1 then cut it into small pieces with a pair of shears1 and let your assistant roll it into small balls under his hand on a sandstone2 marble is too smooth for this purpose4 ,many lads who are used to it can turn eight or ten under each hand at one time4 ,when they are finished1 pat them into powdered sugar1 wrap them in fancy papers1 fringed at the ends1 put a motto in each1 and fasten them with small bands of gold paper4 ,sometimes a cracker is folded up in each1 which is made with two narrow strips of stiff paper1 a small piece of sand or glass paper is pasted on the end of each1 and these are placed over each other with a little fulminating powder between1 a piece of thin paper is bound round it1 and pasted to keep them together2 when these are pulled asunder1 the two rough surfaces meeting cause the powder to explode1 and out flies the ball of sugar with the motto4 ,this innocent amusement often causes much mirth in a company4 ,,brandy ,,balls1 ,,etc4--,these are made from loaf sugar boiled to the crack1 and colored either with cochineal or saffron1 and finished in the same way as acidulated drops1 without being flattened4 ,,clove1 ,,ginger1 ,,or ,,peppermint ,,candy4--,these are all made in the same way as raspberry1 using the essential oil of each for flavor4 ,for clove1 the mixture1 whilst boiling1 is colored with cochineal2 ginger with saffron2 but the peppermint must be kept perfectly white1 except the stripes1 which is done by cutting off as many pieces from the bulk as you have colors1 which should be in powder2 put a sufficiency in each piece to give the desired tint1 and keep them warm4 ,when the remaining portion of the sugar is pulled1 lay them over the surface in narrow stripes1 double the roll together1 and the face each way will be alike4 ,pull them out into long sticks and twist them2 make them round by rolling them under the hand1 or they may be cut into small pieces with a pair of shears or scissors4 ,,nogat4--,two pounds of sweet almonds1 one pound of sugar1 one pound of water4 ,blanch the almonds1 and cut them in slices1 dry them at the mouth of a cool oven1 and if slightly browned1 the better2 powder the sugar1 and put it into a stew-pan1 with the water2 place it on the fire to melt1 stirring it with a spatula until it becomes a fine brown1 then mix in the almonds1 and let them be well covered with the sugar2 pour it out on an oiled marble-stone4 ,it may be made into a thick or thin sheet1 and cut with a knife into small pieces1 such as dice1 diamonds1 etc4 ,the surface may be strewed with currants1 fillets of pistachios or coarse sugar1 and cut into different forms with tin cutters4 ,it may also be formed into baskets1 vases1 etc4 ,oil the interior of a mold1 and spread the nogat over it1 whilst warm1 as thin and even as possible4 ,to save the fingers from being burned1 it may be spread with a lemon4 ,detach it from the mold when warm1 and let it remain until cold1 that it may retain its shape perfectly1 then fasten the different parts together with caramel sugar4 ,for baskets1 a handle of spun sugar may be placed over it1 or ornamented with it according to fancy4 ,these may be filled with whipped or other creams when required to be served4 ,,raspberry ,,candy4--,this may either be made from raw or refined sugar4 ,boil it to the crack1 and color it with cochineal2 pour it on a stone rubbed over with a little oil or butter1 cut off a small piece1 and keep it warm to stripe or case the other part1 when finished2 to the remainder add a little tartaric acid 7not so much as for drops71 and some raspberry paste1 sufficient to flavor it4 ,the residue of raspberries used for making vinegar1 and preserved with an equal quantity of sugar1 or even less1 as for raspberry cakes1 does very well for this purpose4 ,fold the edges over into the center1 and attach it to a hook fixed against the wall2 pull it towards you1 throwing it on the hook each time after having pulled it out2 continue doing this until it gets rather white and shining1 then make it into a compact long roll1 and either stripe it with the piece you cut off1 or roll it out in a sheet with a rolling-pin1 and wrap it round it so as to form a sort of case2 then pull it into long narrow sticks1 and cut them the required length4 ,,to ,,extract ,,the ,,acid ,,from ,,candied ,,drops1 ,,etc4--,all the articles which have acid mixed with them are extremely liable to grain1 when they are useless except to sell for broken pieces1 as they cannot be boiled again unless the acid is extracted4 ,the method of doing this is at present not generally known in the trade1 and it is kept by many that are in possession of it as a great secret4 ,five dollars is often paid for this recipe alone4 ,however great the secret may be considered1 it is only returning to the first principles in the manufacture of sugar4 ,when the juice is expressed from the canes1 it contains a considerable quantity of oxalic acid1 which must be destroyed before it will granulate into sugar2 for this purpose lime is employed1 which has the desired effect2 so will it also in this case1 but chalk or whitening is most generally used4 ,first dissolve your acid sugar in water2 when this is thoroughly accomplished1 mix in a sufficient quantity of either of these alkalies in powder to cause a strong effervescence2 after it has subsided1 pass it through a flannel bag1 according to the directions for clarifying sugar4 ,the filtered syrup will be fit to use for any purpose1 and may be boiled again to the crack or caramel degree as well as if no acid had ever been mixed with it4 ,let the pan it is dissolved in be capable of containing as much again as there is in it1 or the effervescence will flow over4 ,,crystallized ,,sugar1 ,,and ,,articles ,,crystallized1 ,,commonly ,,called ,,candies4 ,,crystallized ,,or ,,candied ,,sugar4--,provide a round mold1 smaller at the bottom than the top1 of any size you may think proper1 made either of tin or copper1 with holes pierced round the sides about three inches asunder1 so as to fasten strings across in regular rows from the top to the bottom1 leaving sufficient room for the sugar to crystallize on each string without touching1 or it will form a complete mass2 paste paper round the outside to prevent the syrup from running through the holes4 ,have the mold prepared1 and let it be clean and dry2 take sufficient clarified syrup to fill the mold1 and boil it to the degree of crystallization or the feather1 and add a little spirit of wine2 remove it from the fire1 and let it rest until a thin skin is formed on the surface1 which you must carefully remove with a skimmer2 then pour it into the mold1 and place it in the hot closet1 where you let it remain undisturbed for eight or nine days1 at #ij degrees of heat1 or half that time at #ajj2 then make a hole1 and drain off the superfluous sugar into a pan placed below to receive it2 let it drain quite dry1 which will take about twelve hours2 then wash off the paper from the mold with warm water1 place it near the fire1 and keep turning it to warm it equally all round2 then turn it up and strike the mold rather hard upon the table1 when the sugar will relieve itself and come out2 put it on a stand or sieve in the closet1 raise the heat to #abj degrees1 and let it remain until perfectly dry4 ,particular attention should be paid to the heat of the closet1 which must be kept regular and constant1 and this can easily be accomplished at a small expense with many of the patent stoves which are now in general use1 and also without causing any dust4 ,a ,fahrenheit's or ,reaumur's thermometer should be so placed that the heat may at all times be ascertained4 ,this may be colored with prepared cochineal1 or other liquid color1 or by grinding any particular color with the spirits of wine1 and adding it to the syrup before it comes to the feather4 ,,crystallized ,,chocolate4--,prepare some sugar1 as in the preceding articles1 and pour it into the box4 ,when a thin crust is formed on the top1 make a hole on one side1 and put the articles previously shaped with chocolate1 as for drops1 gently under1 with your finger2 put them in the stove to crystallize1 as other articles4 ,after the syrup is drained off1 and the articles dried1 they must remain until quite cold before being turned out1 as the chocolate continues soft for some time4 ,,fruits1 ,,to ,,crystallize4--,have a square or round tin box1 smaller at the bottom than at the top1 with wire gratings made to fit at convenient distances1 and having a hole with a tube or pipe to admit a cork1 and drain off the syrup4 ,take any preserved fruits wet1 drain them from the syrup1 and dip them in lukewarm water to take off any syrup which may adhere to them2 dry them in the closet2 when dried1 place them in layers on the gratings1 side by side1 so as not to touch each other2 continue in this manner with any sort of fruit until the box is full2 then fix the whole with a weight to keep it steady4 ,boil a sufficiency of clarified sugar to fill the box to the degree of crystallization or the blow1 add a little spirit of wine1 and remove it from the fire4 ,when a thin skin has formed on the top1 remove it carefully with a skimmer1 and pour the sugar into the mold2 place it in the closet at #ij degrees of heat1 and let it remain for twelve hours1 then drain off the syrup into a pan from the tube at bottom1 and let it remain in the closet until quite dry2 then turn them out by striking the box hard upon the table1 separate them carefully1 and put them in boxes with paper between each layer4 ,when different fruits1 paste1 knots1 etc41 are mixed together indiscriminately1 it is termed mile-fruit candy4 ,any sort of fruit or gum pastes1 when thoroughly dried1 may be crystallized in the same manner4 ,when the syrup is drained off1 if you find the size of the crystals is not large enough1 another lot of syrup maybe prepared and poured over it2 let it remain in the closet for seven or eight hours1 then drain and finish as before4 ,if small pieces of stick are pushed down at each corner1 or in any other vacancy1 when you fill the mold1 one of these may be withdrawn at any time you may wish to ascertain the size of the crystals1 which will save the trouble of giving a second charge of sugar4 ,,liqueur ,,rings1 ,,drops ,,and ,,other ,,devices4--,these are all made after the same manner4 ,a square box is necessary1 which you fill with very dry starch powder4 ,sugar1 powdered very fine and dried1 will answer the same purpose4 ,the depth of the box should be suited to the articles intended to be made4 ,shake the box1 or pass a knife repeatedly through the powder1 that it may be solid2 smooth the surface with a straight piece of wood2 have a thin piece of flat board1 on which is fastened a number of little devices1 about an inch asunder1 and to suit the width of the box2 these may be made either of lead1 plaster1 or wood1 in the form of rings1 diamonds1 stars1 bottles1 scissors1 harps1 shoes1 or any other form your fancy may suggest2 make the impression in the powder in regular rows1 until the box is full2 then prepare some sugar as for the preceding articles1 boiling it to the blow1 and flavoring it with any sort of spirit or liqueur1 such as brandy1 rum1 noyau1 maraschino1 cinnamon1 rosolis1 etc41 coloring the syrup accordingly4 ,it should be prepared in a pan with a lip to it4 ,when a thin skin has formed on the top1 place a cork in the lip of the pan1 but not to close it1 allowing a space for the sugar to run out1 the cork being merely to keep back the skin2 then fill the impressions you made in the powder1 and place them in the stove at #ij degrees2 let them remain a day1 then take them out1 and their surfaces will be found quite hard and solid2 brush the powder from them with a light brush1 when they may either be painted1 crystallized1 or piped4 ,many of these bonbons are beautifully piped and colored to represent dogs1 horses1 costumer1 and theatrical characters2 the fur on the robes is imitated with white or colored sugar in coarse grains1 and lace work is done by means of a pin4 ,liqueur drops are made with the impression of half a ball to any required size1 or other forms4 ,if the flat parts of two are moistened1 put together1 and dried in the stove1 they will form drops perfectly round4 ,,to ,,form ,a ,,chain ,,with ,,liqueur ,,rings4--,have some molds to form the impressions in powder1 as in the preceding1 in the shape of the links of a chain2 fill them with syrup at the blow1 as before1 and put them in the stove for a day2 when they are hard and fit to be taken out1 place them on their ends in the powder2 have another mold of a link in two halves1 and with this form the impression between each of the others so as to make it complete2 then fill them1 and finish as before4 ,,on ,,essences4 ,the essences or essential oils sold for general use are1 or ought to be1 obtained by distillation2 but for many purposes they may be obtained equally as good1 and in some cases superior1 without4 ,as these are often adulterated with olive or nut oils1 or with spirits of wine1 the fixed oils may be detected by pouring some of the suspected essence on a piece of clean writing-paper1 and holding it before the fire2 the quantity of fixed oil it contains will remain1 leaving a greasy mark1 whereas the pure essential oil will evaporate without leaving any appearance2 if spirits of wine be added1 pour a little water or oil of turpentine into the adulterated sample1 and it will turn milky1 as the two will not unite without producing this effect4 ,it is often sophisticated with the oil of turpentine1 which is the lightest of all essential oils2 in this case1 rub a drop over the hand and hold it by the fire1 when it may be recognized by the smell2 or1 if burnt1 it will give out a dense black smoke4 ,rectified spirits of wine dissolve the volatile oil and resin of vegetables 7their taste and smell most frequently reside in these71 whilst water acts on the saline and mucilaginous parts4 ,proof spirit1 which is a mixture of both these1 extracts all their virtues1 and through this we are enabled to obtain the essence or tincture of any vegetable1 of superior quality to that generally sold1 and at considerably less expense4 ,the essential oil of lemons or oranges is obtained by rubbing off the yellow rind on the rough surface of a piece of loaf sugar1 which is much superior for flavor to that produced by any other means4 ,scrape off the sugar after it has imbibed the oil1 and dry it in a gentle heat1 put it into small glazed pots1 and tie them over with bladder2 it will keep any length of time unimpaired4 ,the same observation holds good as regards all fruit whose flavor or essential oil resides in its peel4 ,,allspice1 ,,cloves1 ,,cinnamon1 ,,or ,,nutmegs1 ,,etc4--,two ounces of spice1 one pint of proof spirit4 ,bruise the spice1 put it into a bottle1 stop it close1 let it remain fourteen days1 and filter for use4 ,the oil from nutmegs is often extracted from them by decoction1 before they are brought to the market1 and their orifices closed again with powdered sassafras2 this may be ascertained by the lightness of the nut2 if it is punctured with a pin1 the oil will be pressed from it when good4 ,these oils may be obtained by expression of distillation2 they hold resin in solution1 and consequently sink in water4 ,the essences usually sold are made by adding half an ounce of pure oil to one pint of spirits of wine4 ,,bergamot1 ,,essence ,,of4--,from the peel of the bergamot lemon4 ,,bitter ,,almonds1 ,,essence ,,of4--,this is obtained by distilling the cake or residue of the almonds after the oil has been expressed from them4 ,it is a deadly poison1 containing prussic acid1 like all other nuts or leaves which possess the bitter principle4 ,flies drop dead when passing over the still when it is in operation4 ,the essence usually sold is one ounce of oil to seven ounces of rectified spirit4 ,,cedrat1 ,,essence ,,de4--,from the yellow part of the fresh citron peel2 it may also be obtained by pressing the yellow part of the peel between two glass plates1 and by the distillation of the flowers of the citron-tree4 ,,ginger1 ,,essence ,,of4--,the best ,jamaica or ,china ginger two ounces1 proof spirit one pint4 ,powder the ginger1 mix with the spirit1 stop close1 and let it steep for twelve or fourteen days4 ,this is the same as is sold for ,oxley's concentrated essence of ,jamaica ginger1--a mere solution of ginger in rectified spirit--,paris's ,pharmacologia4 ,,lemon1 ,,essence ,,of4--,eight ounces of lemon peel1 ten ounces of rectified spirits of wine4 ,pare or grate off the yellow rind of the lemon very thin and weigh it1 put it into a bottle and pour the spirit on it1 stop it close1 and let it steep for fourteen days1 when it is fit for use4 ,proof gin or white rum will serve equally well1 but not such as is generally sold at the gin-shops2 this is excellent for ices1 creams1 lemonade1 etc4 ,in many establishments1 where quantities of peel are thrown away1 the cost of this would be comparatively trifling1 compared with the price of the inferior oil generally sold4 ,,orange1 ,,essence ,,of4--,make as lemon1 using only four ounces of the yellow rind4 ,,peppermint1 ,,essence ,,of4--,a spirituous solution of the essential oil1 colored green by spinach leaves4 ,this essential oil is obtained by distillation4 ,four pounds of dried leaves yield one ounce4 ,,vanilla1 ,,essence ,,of4--,vanilla two ounces1 water ten ounces1 rectified spirit three quarters of an ounce4 ,cut the vanilla in small pieces1 and pound it fine in a marble mortar1 with loaf sugar 7about a pound71 adding the white of an egg and the spirit4 ,put it into a glazed pot1 tie a piece of writing paper over it1 and make a hole in it with a pin2 stand the pot in warm water1 keeping it at that heat for twenty-four hours1 then strain for use4 ,one drachm of this is equal to an ounce of vanilla1 and is excellent for flavoring ices1 creams1 liqueurs1 etc4 ,,fruits ,,and ,,other ,,pastes4 ,,fruit ,,pastes ,,and ,,cakes4--,these are the pulp of fruits1 reduced by heat to a kind of marmalade1 with the addition of from half a pound to a pound1 and in some cases1 double the weight of sugar to each pound of pulp1 which is evaporated to the required consistence4 ,they can be formed into rings1 knots1 etc41 and either crystallized or candied4 ,,almond ,,paste--,,orgeat ,,paste4--,one pound of sweet almonds1 a quarter of a pound of bitter almonds1 two pounds of sugar4 ,blanch the almonds1 and throw them into clear cold water as they are done1 to preserve their whiteness2 let them soak for a day1 then dry them in a cloth1 and pound them quite fine in a mortar1 sprinkling them with orange-flower water or lemon juice to prevent their oiling2 then with a spatula rub them through a fine wire sieve2 what will not pass through1 pound again until they are quite fine2 clarify the sugar and boil it to the ball2 mix the almonds with it1 and stir it well over the fire with the spatula until it comes together2 then take it from the fire1 and put it into an earthen pan to cool2 when cool1 pound it again1 and make it into sticks or tablets1 dusting the board or stone with powdered sugar2 or put into pots1 and tie bladder over it1 to be used as wanted4 ,,apple ,,cheese4--,pare1 quarter1 and core your apples as for paste2 put them into a jar1 and cover the top with the parings3 tie paper over the top1 and bake them in a moderate oven until they are quite done2 take off the parings1 and pass the apples through a hair-sieve into a preserving-pan4 ,to each pound of pulp add half a pound of loaf sugar clarified and boiled to the blow2 place it over a slow fire1 stirring it constantly from the bottom until reduced to a stiff paste1 which will not stick to the hand2 put it into small molds1 hoops1 or glasses4 ,dry in a moderately warm stove for a few days2 take them out of the molds1 turn them and place them again in the stove to finish drying4 ,keep in boxes as paste knots1 or cover the glasses with brandy papers4 ,,apple ,,or ,,pippin ,,paste4--,take any quantity of good dressing apples1 pare1 core1 and put them into a preserving pan with a little water1 or just sufficient to cover them4 ,boil until they are reduced to a marmalade1 stirring them to prevent burning4 ,to every pound of reduced pulp add half or three quarters of a pound of loaf sugar1 clarified and boiled to the blow2 pass the pulp through a hair-sieve before you mix the sugar with it3 put it on the fire and let it boil for three or four minutes1 keeping it constantly stirred from the bottom1 when it will be sufficiently evaporated4 ,if it be required colored1 add liquid color sufficient to give the desired tint when you mix the sugar4 ,spread the paste on small tin or pewter sheets 7these should be about a foot wide1 by a foot and a half long1 and perfectly level7 with a thin knife1 about the eight of an inch in thickness2 put them in the stove for a day2 take them out1 and cut the paste into long narrow strips1 about a quarter of an inch in width2 if the paste is dry enough1 the strips can be easily pulled off2 form them into rings or knots1 or cut into diamonds to form leaves1 or any other device your fancy may suggest4 ,put them in boxes with a sheet of paper between each layer4 ,this paste is occasionally flavored with lemon1 and is principally used for ornamenting the tops of twelfth cakes4 ,,apricot ,,paste4--,take ripe apricots1 put them in a preserving pan with as much water as will cover them2 let them simmer on the fire for two or three minutes1 or scald until they are tender2 drain the water from them1 and pass the pulp through a hair sieve2 to each pound of pulp take three quarters of a pound of sugar1 which you clarify and boil to the blow2 put the apricots on the fire1 and let them simmer1 stirring them constantly until reduced to a thick marmalade2 then add the sugar2 mix it well with the paste1 and let it boil a minute or two longer3 take it from the fire1 and put it into molds1 pots1 or crimped paper cases2 or it may be spread on small plates1 as for apple paste1 and formed into rings or knots4 ,place in the stove until dry4 ,if put in paper cases1 the paper must be wetted to get out the paste4 ,take it out of the molds1 turn it and put it again into the stove to finish drying4 ,,black ,,currant ,,paste is made the same as the last4 ,these currants1 not being so juicy as the others1 may be put into a jar1 tied over1 and baked in a moderate oven1 or put into a kettle of boiling water for a few hours1 to extract the juice from them4 ,,cherry ,,paste4--,take ripe cherries1 deprive them of their stalks and stones1 put them in a preserving pan1 and boil them a little2 then pass them through a hair sieve1 reduce the pulp1 and weigh it4 ,to each pound add a pound of loaf sugar2 add it to the paste1 and finish as apricot4 ,,clear ,,cakes1 ,,or ,,jelly ,,cakes4--,take the filtered juice of fruits1 as for jelly 7see ,jellies72 to each pint of juice add one pound of loaf sugar1 dissolve it in the juice thoroughly1 place it on the fire and heat it1 but it must not boil2 put it into small pots1 molds1 or glasses1 so as to form cakes about half an inch thick2 place them on the stove1 which must not be too hot1 or they will melt instead of forming a jelly2 about seventy-five or eighty degrees ,fahrenheit is quite hot enough4 ,when a crust has formed on the top1 take out the cakes by carefully turning the knife round the sides of the pot1 place them on small plates of tin or pewter1 and dry on the other side4 ,when dry they can be cut into diamonds1 squares1 or any shape you please4 ,these are certainly some of the most delicate and beautiful of this class which were ever invented1 fit even to gratify the palate of the most fastidious4 ,the fruit from which they are made should be gathered as fresh as it possibly can1 except apples1 as the mucilage is injured by keeping1 and if the fruit has fermented it is entirely destroyed4 ,,currant ,,paste4--,put any quantity of ripe currants1 either red or white1 or a part of each mixed1 into a hair sieve1 press out their juice into a preserving pan2 put it on the fire1 and keep it constantly stirred until evaporated to a thick consistence4 ,to each pound of reduced pulp add three quarters of a pound or a pound of loaf sugar clarified and boiled to the blow4 ,let it boil a minute or two1 and finish as others4 ,,damson ,,cheese4--,pick the stalks from the damsons1 put them in a jar1 tie it over1 and bake in a cool oven2 when done1 pass them through a sieve into a preserving pan2 put it on the fire to reduce4 ,for each pound of pulp take half a pound of sugar1 boiled to the blow2 mix with the paste1 and finish as for apple cheese4 ,this1 as well as all the pastes1 may be evaporated to the required consistence by means of a water bath1 which is done by placing the pan in which it is contained in another with water1 which is kept boiling2 this prevents the possibility of its being burnt1 but it occupies more time4 ,the kernels of the fruit may be blanched1 and added to it just before it is taken from the fire4 ,put it into molds or hoops2 dry them in the stove1 first on one side and then on the other4 ,all plums are done in the same manner4 ,,green ,,apricot ,,paste4--,take apricots before they are ripe1 scald as the last1 and green them4 ,pass the pulp through a sieve1 and reduce it2 to each pound of reduced pulp add one pound of loaf sugar clarified and boiled to the blow4 ,finish as ripe apricot paste4 ,,gomme ,,des ,,dattes4--,one pound of dates1 two pounds of very white picked gum arabic1 sugar two ounces4 ,make as jujubes4 ,,gomme ,,des ,,jujubes--,,jujube-,,gum4--,jujubes one pound1 very white and picked gum-arabic two pounds2 powdered sugar two ounces4 ,pound the jujubes in a marble mortar with five pints of water2 put the whole into a pan1 and boil until reduced to three2 strain the decoction through a cloth2 beat up the white of an egg with a glass of water1 and mix part of it with the decoction as it boils2 throw in a little at a time of the remaining part1 to check the ebullition4 ,when it is all used1 take off the scum2 put it again on the fire to evaporate the water1 adding at the same time the gum and sugar1 powdered and passed through a horse-hair sieve4 ,stir it with the spatula until dissolved4 ,when it is of the consistence of honey1 place it in the bain-marie1 and neither stir nor touch it1 that it may be clear4 ,when it has acquired body enough1 so as not to stick to the back of the hand when applied to it1 pour it into molds previously oiled with good olive oil1 as for jujubes2 place in the stove to finish drying2 when dry1 take it out and cut in small pieces4 ,pate de jujube and white liquorice may be done in the same manner1 using only half the quantity of sugar4 ,,lemon ,,paste4--,make as orange paste1 using part of the juice and double the weight of sugar2 or it may be made by using only the pounded peel with the same weight of sugar4 ,,orange ,,paste4--,squeeze the juice from ,seville or sweet oranges1 and boil the peels in three or four waters to take off part of their bitterness4 ,in the first put a little salt4 ,when they are quite tender remove the white pith or pulp1 and pound them quite fine in a mortar1 with part of the juice1 using sufficient to make them into a paste1 then pass it and the remaining portion of the juice through a sieve into a preserving-pan2 put it on the fire1 and reduce it to a marmalade1 weigh it1 and for each pound take three-quarters of a pound of loaf sugar2 clarify and boil to the blow2 mix it with the paste1 evaporate over a gentle fire to a good consistence1 and finish as apple4 ,the rinds of the oranges may be pared off before they are squeezed1 which1 if boiled in one water1 will be sufficient1 as the pith of the peel is extremely bitter and indigestible1 and the flavor or essential oil is contained only in the yellow porous part4 ,,pastes ,,formed ,,with ,,gum--,,pate ,,de ,,guimauve--,,marsh ,,mallow ,,paste4--,gum arabic three pounds1 roots of fresh marsh-mallows eight ounces1 one dozen of rennet apples1 loaf sugar three pounds4 ,peel1 core1 and cut the apples in pieces4 ,cleanse the roots1 and slice them lengthways in an oblique direction2 add this to seven pints of water2 soft or river water is the best when filtered2 put it on the fire and boil for a quarter of an hour1 or until reduced to six pints2 pound and sift the gum through a hair sieve2 strain the decoction into a pan with the gum2 put it on a moderate fire1 or into a bain-marie1 stirring it until the gum is perfectly dissolved2 then strain it through a coarse towel or tamis cloth1 the ends being twisted by two persons2 add it to the sugar1 which has been previously clarified and boiled to the feather2 dry it well over the fire1 keeping it constantly stirred from the bottom4 ,when it has acquired a thick consistence1 take the whites of eighteen eggs1 and whip them to a strong froth2 add them to the paste1 and dry until it does not stick to the hand when it is applied to it2 add a little essence of neroli1 or a large glassful of double orange-flower water1 and evaporate again to the same consistence4 ,pour it on a marble slab well dusted with starch powder1 flatten it with the hand2 the next day cut it into strips1 powder each strip1 and put them in boxes4 ,powder the bottom1 that they may not stick4 ,,pate ,,de ,,blanche ,,reglisse--,,white ,,licorice ,,paste4--,this is made the same as marsh-mallow paste1 using licorice-root instead of mallow4 ,it may be made without the eggs1 and finished as jujubes4 ,,pate ,,de ,,gomme ,,arabique--,,arabic ,,paste4--,very white gum arabic two pounds1 sugar two pounds1 orange-flower water four ounces1 the whites of twelve eggs4 ,pound and sift the gum1 add it to the water1 dissolve and evaporate it over a slow fire1 stirring it constantly until it is reduced to the consistence of honey with the sugar in syrup4 ,whip the whites to a strong snow2 add it to the paste with the orange-flower water1 gradually2 stir and finish as marsh-mallow paste1 for which this is mostly substituted1 and much used for coughs4 ,it should be very white1 light1 and spongy4 ,,pate ,,de ,,gomme ,,senegal--,,senegal ,,paste4--,gum ,senegal two pounds1 sugar one pound4 ,dissolve the gum in orange-flower water and common water2 or dissolve it in common water1 and flavor with essence of neroli2 add the sugar1 when clarified and boiled to the blow2 evaporate1 and finish as pate de jujube4 ,this is usually sold for jujube paste1 or else picked gum arabic made into a paste as ,senegal1 and colored with prepared cochineal or saffron4 ,,pate ,,de ,,reglisse ,,noir--,,black ,,licorice ,,paste4--,the best refined licorice one pound1 gum arabic four pounds1 loaf sugar two pounds1 ,florence orris-root one ounce4 ,dissolve the gum and licorice in seven pints of water1 keeping it stirred over a slow fire2 add the sugar in syrup with the orris-root1 evaporated to a paste1 and finish as jujubes4 ,,peach ,,paste4--,choose some very fine and ripe peaches1 take off the skin1 and cut them in small pieces into a preserving pan2 put them on the fire1 and reduce to a thick consistence1 stirring it continually4 ,for each pound of reduced pulp take half or three-quarters of a pound of sugar2 clarify and boil it to the blow2 add it to the pulp2 put it again on the fire1 and let it boil a few minutes4 ,finish as other pastes4 ,,plum ,,paste4--,plums of any kind are preserved in the same manner1 whether green gages1 magnum bonums1 ,orleans1 damsons1 etc4 ,take out their stones1 and boil the fruit in a little water1 as for apricot paste2 pass them through a sieve1 and for each pound of reduced pulp take a pound of sugar2 clarify and boil it to the blow2 mix it with the paste1 and evaporate to the required consistence4 ,,quince ,,paste4--,proceed as for apple paste4 ,,raspberry ,,cakes4--,take ripe raspberries1 press the juice from half of them1 and put the pulp back with the others2 reduce them on the fire4 ,to each pound of pulp add two pounds of loaf sugar in powder2 put it again on the fire1 stirring it constantly until it is evaporated to a very thick paste4 ,have a tin ring1 with a handle by the side1 about the size of an old penny piece1 and twice the thickness2 wet the ring1 and place it on your small pewter or tin plates1 fill it with the paste1 smoothing over the top with a knife2 then remove the ring1 and the cake will remain4 ,lay them off in rows1 and make three or four marks on the top with the handle of a table-spoon2 put them in the stove to dry1 turn them with a thin knife1 and put them again in the stove to dry perfectly4 ,place them in boxes1 with paper between each layer4 ,the residue from the making of raspberry vinegar may be employed for this purpose1 or they may be made by adding a pound of fine powdered sugar to a pound of jam4 ,any of the fruit pastes may be formed into cakes like these1 or into drops1 by forcing them out on paper with a small pipe and bladder attached to it4 ,,raspberry ,,paste4--,as currant paste4 ,,violets1 ,,gum ,,of4--,violet flowers one pound1 picked gum two pounds1 sugar four ounces in syrup4 ,pour three pints of water at the boiling point on the flowers in an earthen jar2 stop it perfectly close1 and keep it in a warm place for ten or twelve hours2 strain the infusion by expression into a flat pan or dish1 place it on an inclination1 and let it rest for an hour1 that the fces may subside2 pour off the clear gently from the bottom or settling1 and add to it six grains of turnsole bruised1 and six grains of carmine1 as this clear infusion is not sufficiently colored to give it the beautiful tint of the violet4 ,mix in the powdered gum and sugar1 stir it over a moderate fire until dissolved1 pass it through a sieve1 and finish in the bain-marie as jujubes4 ,any of these gums1 when dry1 may be crystallized4 ,,ice ,,cream4 ,in making ,ice ,cream always use rich1 sweet cream1 sweetened with powdered sugar1 and flavor with the extract of lemon4 ,,vanilla1 ,,etc41 ,,etc4--,in warm weather be particular that the cream is not set anywhere near the fire1 as there is danger of the least heat turning it sour4 ,it should be left in the refrigerator1 or some cool place1 until time to prepare it for freezing4 ,when cream cannot be had1 an excellent substitute may be made as follows3 ,to a quart of new milk add two beaten eggs2 set it on the fire in a saucepan1 but be careful not to stir it after it is hot1 as that would be apt to make it burn4 ,while it is heating mix smoothly with a teacup of new milk a table-spoonful of flour1 and be ready to stir it into the milk on the fire as soon as it comes to the boiling point4 ,remove it immediately1 and pour it into another vessel to cool4 ,this is known to cooks as boiled custard2 and although some take more than two eggs1 that number1 used as directed1 will be found sufficient to make a delicious substitute for cream1 and for this purpose all the more desirable because not taking so much of the egg2 the color also being that of a very rich cream4 ,the custard thus prepared should now be sweetened well1 and treated just as in making with cream1 with the exception that this requires the addition of a small pinch of salt2 and when the whole is frozen very few can distinguish it from genuine ice-cream2 indeed1 half that sold in confectionaries is prepared in this manner4 ,some confectioners use arrow-root instead of flour for thickening2 but either flour or corn-starch is better for the purpose1 as they have no taste of their own4 ,,freezing4--,when the cream or custard is prepared it is put into the freezer1 which is a cylindrical tin vessel which is provided with a rotary scraper or dasher1 moving by a crank1 with a handle through the lid4 ,the freezer is then firmly imbedded in a bucket of pounded ice1 mixed with coarse salt4 ,this bucket should be provided with a hole or spigot near the bottom1 so as to drain off the superfluous water caused by the melting ice4 ,the lid of the freezer must be tight-fitting and secure1 so as to avoid all danger of the salt getting into it4 ,as soon as the freezer is firmly fixed and entirely surrounded with the salt and the ice1 commence turning the handle1 and continue to turn until it is well frozen1 which is soon indicated by the increased difficulty of moving the crank4 ,as soon as it becomes stiff the lid may be raised and the dasher removed1 using a spoon to scrape off the cream that adheres to it4 ,if it is to be molded the tin form may now be filled4 ,if a pyramid is used1 put a spoonful of the softest frozen cream into the extreme point1 being careful that it fills up well2 then go on filling it up1 being careful to press into every part4 ,some force is required to pack it tightly1 in order to give firmness and body to the form when removed from the mold4 ,when entirely full1 put the lid on the mold1 and plunge it into a bed of salted ice1 there to remain until time for serving4 ,when about to serve1 have a plate ready1 a little larger than the base of the pyramid1 also a pan of hot water2 roll the tin form1 for an instant only1 then wipe quickly1 and1 holding it top downwards1 remove the lid1 place the plate over it1 and quickly turn it right side up1 setting the plate on the table2 remove the tin mold carefully1 and the pyramid will remain standing on the plate4 ,another plan is to wipe the outside of the mold1 on taking it from the ice bed2 then take off the lid1 and set the pyramid base downwards on the plate2 wring cloths out of scalding water1 and wrap them around the tin mold for a few minutes1 until the cream is sufficiently melted to allow the tin to be lifted off4 ,all ices made with red fruit require the addition of a little cochineal to heighten the color4 ,the quantity of fruit required for fruit ices will depend in a great measure on the quality of the fruit and the season in which it is produced2 a pint and a half will be found sufficient when it is good in fine seasons2 the quantity stated in each weight is the greatest required4 ,,apple-,,water ,,ice4--,pare and core some fine apples1 cut them in pieces into a preserving pan with sufficient water for them to float1 boil until they are reduced to a marmalade1 then strain2 to a pint of apple water add half a pint of syrup1 the juice of a lemon1 and a little water2 when cold1 freeze4 ,,apricot--,,fresh ,,fruit4--,twenty-four fine ripe apricots1 one quart of cream1 twelve ounces of sugar1 the juice of two lemons1 with a few of the kernels blanched2 mash the apricots1 rub them through a sieve1 mix1 and freeze4 ,,apricot1 ,,from ,,jam4--,twelve ounces of jam1 one quart of cream1 the juice of two lemons1 eight ounces of sugar1 a few kernels or bitter almonds blanched and pounded fine2 rub the whole through a sieve1 and freeze4 ,,chocolate ,,ice4--,one quart of cream1 six ounces of chocolate1 and ten ounces of sugar2 dissolve the chocolate in a little water1 or make the sugar into a syrup1 and dissolve it by putting it on the side of the stove1 or over the fire2 add the cream and eggs1 and make it into a custard as before2 when cold1 freeze4 ,,coffee ,,ice ,,cream4--,one quart of cream1 five ounces of ,mocha coffee1 and twelve ounces of sugar2 roast the coffee in a coarse iron or other stew-pan1 keeping it constantly stirred until it is a good brown color2 throw it into the custard cream whilst it is quite hot1 and cover it closely2 let it infuse for an hour or two1 then strain and freeze4 ,the cream may be made with an infusion of coffee1 thus3 take the quantity of coffee1 fresh roasted and ground to a fine powder2 put this into a common glass bottle or decanter1 and pour on it sufficient cold river water to moisten the powder and make an infusion3 stop the bottle close1 and let it remain all night2 the next day filter the infusion by passing it through some fine lawn or blotting paper placed in a glass funnel3 by this process a very strong superior infusion is obtained1 which contains the whole of the aroma of the coffee4 ,dr4 ,ratier observes1 ,i have tried this process with boiling and with cold water2 and ,i have assured myself1 by comparison1 that the powder drained by the cold water1 and treated then with boiling water1 gave nothing but a water slightly tinted with yellow1 and devoid of odor and flavor4 ,it is1 besides1 proper to pass an equal quantity of water to the first1 over the grounds1 in order that the second water may serve for new powder4 ,use this for flavoring the custard1 and freeze4 ,,currant ,,ice ,,from ,,fresh ,,fruit4--,one pint and a half of ripe currants1 half a pint of raspberries1 one quart of cream1 the juice of two lemons1 and twelve ounces of sugar4 ,mix as raspberry4 ,,currant ,,ice4--,,preserved ,,fruit4--,the same proportions as raspberry1 using either jam or jelly4 ,,custard ,,ices4--,these are similarly composed to the cream ,ices1 with the addition of six eggs to each quart of cream4 ,all kinds of nuts1 liquors1 essences1 infusions1 or biscuits are principally mixed with it4 ,,ginger ,,ice4--,six ounces of preserved ginger1 one quart of cream1 half a pint of the syrup from the ginger1 sugar sufficient to sweeten it with1 and the juice of two lemons2 pound the ginger in a mortar1 add the cream1 etc41 and freeze4 ,,harlequin ,,ice4--,this is formed by putting a small quantity of each kind of ice into the same mold1 taking care to have as great a variety of colors placed so as to produce a contrast2 cover the mold with salt and ice as before directed1 and let it remain half an hour1 when it will be fit to turn out4 ,when the colors are tastily disposed of it produces a good effect for the table1 but is not much admired on account of the jumble of flavors4 ,,lemon ,,ice ,,cream4--,six large lemons1 one quart of cream and twelve ounces of sugar or half pint of syrup2 grate off the peels of three of the lemons into a basin1 squeeze the juice to it1 let it stand for two or three hours1 strain1 add the cream and syrup1 and freeze or mix as ,seville orange ice4 ,,maraschino ,,cream ,,ice4--,make as noyau1 flavoring it with ,maraschino de ,zarah4 ,all liquor ices are made the same way1 using the different liquors with which each is named1 or they may be made in this way3 ,take a quart of cream1 put it into the ice-pot with six ounces of sugar1 which you place in the ice2 work or whisk it well about the sides with a whisk for five minutes2 add a glassful of liquor1 work this well together1 then whisk the whites of two eggs to a strong froth2 add two ounces of sugar to them1 mix this well with the cream1 and freeze to the required consistence4 ,this produces a very beautiful1 soft1 and mellow cream4 ,,noyau ,,cream ,,ice4--,make a custard cream1 and flavor it with noyau2 finish as almond ice4 ,,orange ,,ice ,,cream4--,six oranges1 three lemons1 one quart of cream1 and twelve ounces of sugar or of syrup1 to palate2 rub off the yellow rind of two or three of the oranges on part of the sugar1 scrape it off with a knife1 squeeze out the juice of the oranges and lemons1 and strain it2 mix it with the cream and the sugar1 on which the rind was rubbed1 add the other part of the sugar1 dissolve and freeze4 ,,peach ,,ice4--,the same proportions as apricot4 ,,pineapple--,,fresh ,,fruit4--,one pound of fresh pineapple1 half a pint of syrup in which a pine has been preserved1 two or three slices of pineapple cut in small dice1 and the juice of three lemons2 pound or grate the apple1 pass it through a sieve1 mix and freeze4 ,,pineapple--,,preserved ,,fruit4--,eight ounces of preserved pine1 four slices cut in small dice1 one quart of cream1 the juice of three lemons1 and sufficient syrup from the pine to sweeten it2 pound the preserved pine1 mix lemons with the cream1 etc41 and freeze4 ,,punch ,a ,,la ,,romaine--,,roman ,,punch ,,ice4--,make a quart of lemon ice1 and flavor it with a glass or two of each of rum1 brandy1 champagne1 and ,maraschino2 when it is frozen1 to each quart take the whites of five eggs and whip them to a very strong froth2 boil half a pound of sugar to the ball1 and rub it with a spoon or spatula against the sides to grain it3 when it turns white1 mix it quickly with the whites of eggs1 stir it lightly together1 and add it to the ice2 when cold1 mix it well together1 and serve it in glasses4 ,less sugar must be used in the ice1 so as to allow for that which is used in making the meringue4 ,,punch-,,water ,,ice4--,make either a good lemon ice1 or use some orange juice with the lemons1 in the proportion of one orange to two lemons3 either rub off the yellow rind of the lemons on sugar1 or pare it very thin1 and soak it in spirit for a few hours2 when the ice is beginning to set1 work in the whites of three eggs to each quart1 beaten to a strong froth1 and mixed with sugar as for meringue1 or add the whites without whisking them2 when it is nearly frozen1 take out the pot from the ice1 and mix well with it a glass each of rum and brandy1 or sufficient to make it a good flavor2 some like the taste of rum to predominate1 but in this case of course you will be guided by the wish of your employer4 ,in general the prevailing flavor distinguishes it by name1 as rum-punch or brandy-punch ice2 after the spirit is well mixed1 replace the pot and finish freezing4 ,champagne1 arrack1 or tea is added2 it is then termed champagne-punch ice1 arrack-punch ice1 etc4 ,,raspberry ,,or ,,fresh ,,fruit4--,one quart of raspberries1 one quart of cream1 three quarters of a pound or a pound of sugar1 a few ripe currants and gooseberries1 or currants and ripe cherries may be added1 instead of all raspberries1 which is much approved by some1 and the juice of two lemons2 mash the fruit1 and pass it through a sieve to take out the skins and seeds2 mix it with the other articles2 add a little prepared cochineal to heighten the color2 put it in the pot and freeze4 ,,raspberry ,,from ,,jam4--,one pound of jam1 one quart of cream1 about six ounces of sugar or syrup1 to palate1 and the juice of two lemons4 ,mix as before4 ,,strawberry4--,same as raspberry4 ,,vanilla ,,ice4--,one quart of cream1 half an ounce of vanilla1 twelve ounces of sugar2 cut the vanilla into small pieces1 and pound it with the sugar until it is quite fine1 add it to the cream and eggs1 make it into a custard1 strain1 and when cold1 freeze1 or it may be flavored with the essence of vanilla4 7,see ,essences47 ,,water ,,ices4--,these are the pulp or juice of fruits1 mixed with syrup1 lemon juice1 and a little water1 so as to bring them to a good flavor and consistence when frozen4 ,,lozenges4 ,these are composed of loaf sugar in fine powder1 and other substances1 either liquid or in powder1 which are mixed together and made into a paste with dissolved gum1 rolled out into thin sheets1 and formed with tin cutters into little cakes1 either oval1 square1 or round1 and dried4 ,one ounce of gum tragacanth1 and one pint of water4 ,let it soak in a warm place twenty-four hours2 put it in a coarse towel or cloth1 and let two persons continue twisting it until the whole of the gum is squeezed through the interstices of the cloth4 ,one ounce of this dissolved gum is sufficient for four or five pounds of sugar2 one ounce of dissolved gum arabic to twelve ounces of sugar4 ,either of these gums may be used separately1 or in the proportion of one ounce of gum dragon to three ounces of gum arabic mixed together4 ,these are generally used for medicated lozenges2 but gum arabic alone is considered to make the best peppermint4 ,in mixing these1 as well as all other medicated lozenges1 the different powders should be well mixed with the sugar1 in order that each lozenge may have its due portion4 ,if this is not attended to1 the perfect distribution of the component parts cannot be depended on1 and one lozenge may contain double or treble the quantity of medicated matter it ought to have1 whilst others contain comparatively none2 therefore1 those that have the greatest portion may often prove injurious by acting contrary to what was intended4 ,,brilliants4--,take either of the pastes for peppermint lozenges from ,nos4 #a to #d1 and cut into small fancy devices1 such as hearts1 diamonds1 spades1 triangles1 squares1 etc4 ,,catechu ,,lozenges4--,sugar four pounds1 catechu twelve ounces4 ,make into a paste with dissolved gum4 ,,catechu ,a ,l',,ambergris4--,to the paste for catechu lozenges add sixteen grains of musk4 ,,catechu ,,with ,,orange-,,flowers4--,as before1 adding twelve drops of essence of neroli4 ,,catechu ,,with ,,violets4--,as before1 adding ,florence orris root1 in powder1 three drachms4 ,these are all used to fasten the teeth1 and disguise an offensive breath4 ,,ching',s ,,brown ,,worm ,,lozenges4--,calomel washed in spirits of wine 7termed white panacea of mercury7 seven ounces1 resin of jalap three pounds eight ounces1 fine sugar nine pounds1 dissolved gum sufficient quantity to make a paste4 ,each lozenge should contain half a grain of mercury4 ,panacea one ounce1 resin of jalap two ounces1 sugar two pounds4 ,dissolve a sufficient quantity of gum in rose-water to make a paste4 ,make #b1ebj lozenges1 weighing eight grains each1 and containing a quarter of a grain of calomel and half a grain of jalap4 ,these lozenges should be kept very dry after they are finished1 as the damp1 acting on the sugar and mercury1 generates an acid in them4 ,,ching',s ,,yellow ,,worm ,,lozenges4--,fine sugar twenty-eight pounds1 calomel washed in spirits of wine one pound1 saffron four drachms1 dissolved gum tragacanth sufficient to make a paste4 ,make a decoction of the saffron in one pint of water1 strain1 and mix with it4 ,each lozenge should contain one grain of mercury4 ,,cinnamon ,,lozenges4--,gum tragacanth1 dissolved1 two ounces1 lawned sugar eight pounds1 cinnamon in powder one ounce1 essential oil ten drops4 ,mix into a paste and color with bole ammoniac4 ,a stomachic4 ,,clove ,,lozenges4--,sugar eight pounds1 cloves three ounces1 gum tragacanth two ounces4 ,each lozenge should contain two grains of cloves4 ,a restorative and stomachic4 ,,ginger ,,lozenges4--,eight pounds of sugar and eight ounces of the best ground ginger4 ,mix into a paste with dissolved gum4 ,essence may be used instead of the powder1 coloring it with saffron4 ,a stimulant and stomachic4 ,,ipecacuanha ,,lozenges4--,sugar four pounds1 ipecacuanha one ounce1 apothecaries' weight2 dissolved gum sufficient to make a paste4 ,make #ifj lozenges1 each containing half a grain of ipecacuanha4 ,an expectorant and stomachic1 used in coughs4 ,,lavender ,,lozenges4--,make as rose lozenges1 using the oil of lavender instead of rose4 ,,lozenges ,,for ,,the ,,heartburn4--,prepared chalk four ounces1 crab's eyes1 prepared1 two ounces1 bole ammoniac one ounce1 nutmeg one scruple1 or cinnamon half an ounce4 ,mix into a paste with dissolved gum arabic4 ,,magnesia ,,lozenges4--,calcined magnesia eight ounces1 sugar four ounces1 ginger in powder two scruples1 dissolved gum arabic sufficient to form a paste4 ,magnesia two ounces1 sugar eight ounces1 sufficient gum arabic to make a paste1 dissolved in orange flower water4 ,,marshmallow ,,lozenges4--,marshmallow roots in powder one pound1 or slice the root and make a strong decoction1 in which you dissolve the gum1 fine sugar four pounds4 ,mix into a paste4 ,if six drops of laudanum be added1 with two ounces of licorice1 the pectoral quality of these lozenges will be improved4 ,good for obstinate coughs4 ,,nitre ,,lozenges4--,sugar four pounds1 sal-nitre one pound1 dissolved gum tragacanth sufficient to make a paste4 ,a diuretic internally2 held in the mouth1 it removes incipient sore throats4 ,,nutmeg ,,lozenges4--,sugar eight pounds1 oil of nutmegs one ounce1 dissolved gum sufficient to mix into a paste4 ,a stimulant and stomachic4 ,,peppermint ,,lozenges1 ,,no4 #a4--,take double refined loaf-sugar1 pound and sift it through a lawn sieve2 make a bay with the sugar on a marble slab1 into which pour some dissolved gum1 and mix it into a paste as you would dough1 flavoring the mass with oil of peppermint4 ,one ounce of this is sufficient for forty pounds of lozenges4 ,some persons prefer mixing their gum and sugar together at first in a mortar2 but as it is indifferent which way is pursued1 that may be followed which is most convenient4 ,roll out the paste on a marble slab until it is about the eighth of an inch in thickness1 using starch-powder to dust it with1 to prevent its sticking to the slab and pin4 ,before cutting them out1 strew or dust over the surface with powder1 mixed with lawned sugar1 and rub it over with the heel of your hand1 which gives it a smooth face4 ,this operation is termed facing up4 ,brush this off1 and again dust the surface with starch-powder1 cut them out1 and place in wooden trays4 ,put them in the hot-closet to dry4 ,all lozenges are finished in the same manner4 ,,peppermint ,,lozenges1 ,,no4 #b4--,these are made as ,no4 #a1 adding a little starch-powder or prepared plaster1 as for gum paste1 to the paste1 instead of using all sugar4 ,,peppermint ,,lozenges1 ,,nos4 #c ,,and #d4--,proceed in the same manner as for ,no4 #b1 using for each more starch-powder in proportion4 ,use smaller cutters1 and let the paste be rolled thicker4 ,,peppermint ,,lozenges1 ,,no4 #e4--,these are made from loaf sugar in coarse powder1 the finest having been taken out by sifting it through a lawn sieve4 ,mix it into a paste with dissolved gum arabic and a little lemon juice4 ,flavor with oil of peppermint4 ,,peppermint ,,lozenges1 ,,superfine ,,transparent4--,the sugar for these must be in coarser grains4 ,pass the sugar through a coarse hair-sieve4 ,separate the finest by sifting it through a moderately fine hair-sieve4 ,mix and flavor as the others4 ,the coarser the grains of sugar1 the more transparent the lozenges4 ,the finer particles of sugar being mixed with it destroy their transparency4 ,the solution of gum should be thicker in proportion as the sugar is coarse4 ,,refined ,,licorice4--,four pounds of the best ,spanish juice1 and two pounds of gum arabic4 ,dissolve the gum in warm water1 as for ,bath pipe4 ,strain and dissolve the gum in the solution of licorice4 ,place it over a gentle fire1 in a broad pan1 and let it boil gradually1 stirring it continually 7or it will burn7 until it is reduced to a paste4 ,roll into pipes or cylinders of convenient lengths1 and polish by putting them in a box and rolling them together1 or by rubbing them with the hand1 or a cloth4 ,this is often adultered by using glue instead of gum1 and by dipping the pipes in a thin solution1 which gives them a beautiful gloss when dry4 ,in establishments where this is manufactured on a large scale1 the licorice is dissolved in a large bain-marie1 and stirred with spatulas which are worked by a steam-engine4 ,,rhubarb ,,lozenges4--,sugar four pounds1 best ,turkey rhubarb1 in powder1 ten ounces4 ,,rose ,,lozenges--,make your paste as ,no4 #a1 using the essential oil or otto of roses to flavor them2 or the gum may be dissolved in rose water1 and a little essential oil may be added to give additional flavor1 if required4 ,color the paste with carmine or rose pink4 ,,saffron ,,lozenges4--,saffron1 dried and powdered1 four ounces1 sugar four pounds1 dissolved gum sufficient4 ,an anodyne1 pectoral1 emmenagogue4 ,,steel ,,lozenges4--,pure iron filings or rust of iron one ounce1 cinnamon1 in powder1 four ounces1 fine sugar seven pounds1 dissolved gum1 a sufficient quantity to make a paste4 ,a stomachic and tonic4 ,,sulphur ,,lozenges4--,four pounds of sugar1 eight ounces of sublimed sulphur1 gum sufficient to make a paste4 ,for asthma and the piles4 ,,tolu ,,lozenges4--,sugar four pounds1 balsam of tolu three drachms1 or the tincture of the balsam one fluid ounce1 cream of tartar six ounces1 or tartaric acid one drachm1 dissolved gum sufficient to make a paste4 ,these may also be flavored by adding a quarter of an ounce of vanilla and sixty drops of the essence of amber4 ,the articles must be reduced to a fine powder with the sugar4 ,a pectoral and balsamic4 ,,vanilla ,,lozenges4--,sugar four pounds1 vanilla in powder six ounces1 or sufficient to give a strong flavor4 ,make into a paste with dissolved gum4 ,,yellow ,,pectoral ,,lozenges4--,sugar one pound1 ,florence orris-root powder twelve drachms1 licorice-root six drachms1 almonds one ounce1 saffron in powder four scruples1 dissolved gum sufficient to make a paste4 ,make a decoction of the licorice to moisten the gum with4 ,,bath ,,pipe4--,eight pounds of sugar1 twelve ounces of licorice4 ,warm the licorice1 and cut it in thin slices1 dissolve it in one quart of boiling water1 stir it well to assist the solution2 let it settle1 when dissolved1 to allow any impurities or bits of copper which are often found in it to fall down2 pour it off free from the sediment2 dissolve the gum in the clear part1 and mix it into a paste as for lozenges4 ,roll out a piece with your hand in a round form2 finish rolling it with a long flat piece of wood1 until it is about the size of the largest end of the stem of a tobacco-pipe4 ,dry them in the stove as lozenges4 ,these may be also flavored with anise-seed by adding a few drops of the oil1 or with catechu or violets by adding the powders of orris-root or catechu4 ,,peppermint ,,or ,,other ,,pipes4--,any of the pastes for lozenges may be formed into pipes by rolling it out as directed for ,bath pipes4 ,they are occasionally striped with blue1 green1 and yellow1 by making strips with liquid color on the paste and twisting before you roll it out with the board4 ,,meringues ,,and ,,icing4 ,,dry ,,meringues ,,in ,,the ,,form ,,of ,,eggs4--,ten whites of eggs1 twelve ounces of sugar4 ,obtain the newest laid eggs1 and separate the white from the yolk very carefully2 put the whites into a pan1 which must be quite free from grease2 whisk them to a very strong froth1 so as it will support an egg1 or even a greater weight2 have the sugar pounded and sifted through a lawn sieve1 and mix it as lightly as possible2 spread some pieces of board about an inch thick1 then with a table or dessert spoon drop them on the paper about two inches asunder1 dust them with fine powdered loaf sugar1 blow off all that does not adhere1 and put them into a cool oven to bake until they are a nice light brown2 if the oven should be too warm1 when the surface gets dry or hardened cover them with paper2 as soon as they are done take them off with a knife2 press the inside or soft part down with the top or the back of a spoon1 place them on sieves1 and put them into the stove to dry2 when they are required to be served1 fill them with any kind of preserved fruit or cream1 if it is rather acid the better1 and put two together4 ,the quality of the meringues will depend on the eggs being well whipped to a very strong froth1 and also on the quantity of sugar1 for if there is not enough they will eat tough4 ,,icing ,,for ,,wedding ,,or ,,twelfth ,,cakes1 ,,etc4--,pound and sift some treble-refined sugar through a lawn sieve1 and put it into an earthen pan1 which must be quite free from grease2 to each pound of sifted sugar add the whites of three eggs1 or sufficient to make it into a paste of a moderate consistence1 then with a wooden spoon or spatula beat it well1 using a little lemon-juice occasionally1 and more white of egg if you find that it will bear it without making it too thin1 until you have a nice light icing1 which will hang to the sides of the pan and spoon2 or1 if it is dropped from the spoon1 it should remain on the top without speedily losing the form it assumed4 ,a pan of icing1 when well beat and finished1 should contain as much again in bulk as it was at the commencement2 use sufficient lemon-juice to give the icing a slight acid1 or it will scale off the cake in large pieces when it is cut4 ,many prefer the pyroligneous acid to the lemon-juice1 but the flavor is not so delicate1 and it always retains a smell of the acid2 neither did ,i ever find1 as some assert1 that it improves the quality and appearance of the icing2 the only advantage derived from it is that of economy4 ,,italian ,,meringues4--,one pound of sugar1 the whites of six eggs4 ,clarify the sugar and boil it to the blow2 in the meantime whip up the whites as for the last1 take the sugar from the fire and rub it a little against the sides of the pan to grain it2 as soon as it begins to turn white mix in the whipped eggs1 stirring the sugar well from the pan with the whisk or spatula2 lay them off1 and bake as dry meringues3 these may be colored by adding the liquid color to the syrup so as to give the desired tint2 and either of them may be flavored by rubbing off the peel of oranges1 lemons1 or cedrats on sugar1 and scraping it off as it imbibes the oil2 or it may be flavored with vanilla1 by cutting it in small pieces and pounding it with some sugar1 or with any liquor by adding a spoonful or two when you mix the eggs or sugar4 ,they may also be varied in form1 and baked on tin or iron plates instead of wood1 that the bottoms may be quite firm4 ,the tops may be covered with almonds or pistachios1 blanched and cut small or in fillets1 or with currants1 or colored sugars2 the whole depending on the taste and ingenuity of the artist4 ,,kisses4--,twelve ounces of sugar powdered very fine and passed through a silk sieve1 the whites of six eggs beaten to a strong froth2 mix and lay out on paper1 as for dry meringues2 when baked1 place two together4 ,the size should be about that of pigeons' eggs4 ,,mushrooms4--,to make these1 take either of the pastes for meringues or light icing1 as for cakes2 put some into a bag in the shape of a cone1 with a tin pipe at the end1 the same as used for ,savoy biscuits2 lay them off in drops the size you wish them to be1 on iron plates rubbed quite clean and dry2 bake them as you would meringues1 make also a smaller drop to form the stalk2 when they are baked1 take them off the tin and scoop out a little with your finger from the bottom near the edge1 to form the hollow rough surface underneath2 then dry them in the stove2 scrape some chocolate and dissolve it in a little warm water1 and rub a little over the rough part underneath2 then place the stalk in the center1 fixing it with a little icing1 and let the flat part which was on the tin be placed outermost1 to represent where it was cut4 ,,piping ,,cakes1 ,,bonbons1 ,,etc4--,this is a method of ornamenting wedding1 twelfth-cakes1 and other articles with icing1 by means of small pipes or tubes2 these are most generally made with writing-paper folded in the form of a cone1 in the same manner as a grocer makes up his papers for small lots of sugar1 tea1 etc4 ,the tube is filled with icing1 made as for cakes1 the base of the cone1 or the place where it was filled1 is turned down to prevent the sides opening1 and the escape of the icing2 the point is then cut off with a sharp knife or scissors1 so as to make a hole sufficiently large to form the icing1 when squeezed or pressed out1 in a thread of the required size1 and which will either be fine or coarse1 according to the length of the point which is cut off4 ,if the hole at the point of the cone is not perfectly straight when the icing is pressed out1 it will form a spiral thread1 which is very inconvenient to work with4 ,stars1 borders1 flowers1 and different devices are formed on cakes after they are iced1 the execution of which depends on the ability and ingenuity of the artist4 ,baskets1 ,chinese and other temples1 etc41 are formed on molds by these means1 first giving them a coating of white wax1 which is brushed over them after it is melted1 and when cold1 the icing is formed on it like trellis-work2 when finished1 the mold is warmed1 and the icing easily comes off4 ,some of the pipes which are used cannot be formed with paper1 as the tape and star-pipes1 which are made of tin1 having a bag fastened to them in a similar manner to that generally used for dropping out ,savoy biscuits1 macaroons1 etc41 only much smaller1 the point of the tin tube of the one being fluted to form a star1 and in the other it is flat1 so that when the icing is forced or squeezed through1 it comes out in a broad thin sheet1 like a piece of tape4 ,i employ a set of pipes made of tin1 with small bags fastened to them2 these are of different dimensions2 the orifice of the round ones commences at the size of a common pin1 and the tape-pipes from a quarter to half an inch in width4 ,i find these much better than paper ones1 as the trouble and time which is lost in constantly making new ones is amply repaid by the others1 as they are not very expensive and are always ready for use4 ,these pipes should be in the hands of the confectioner what the pencil or brush is to the painter--capable of performing wonders with men of genius4 ,some of the bonbons which may be seen in the shops are proofs of what ,i assert2 and many things are so cleverly done1 that many persons would believe that they were either formed in a mold or modeled4 ,i have not space to enlarge further on this subject1 but much more might be given in explanation2 therefore the artist must be guided by his own genius and fancy4 ,,pastile ,,drops4 ,choose the best treble-refined sugar with a good grain1 pound it1 and pass it through a coarse hair sieve2 sift again in a lawn-sieve to take out the finest part1 as the sugar1 when it is too fine1 makes the drops heavy and compact1 and destroys their brilliancy and shining appearance4 ,put some of the coarse grains of sugar into a small drop-pan 7these are made with a lip on the right side1 so that when it is held in the left hand the drops can be detached with the right71 moisten it with any aromatic spirit you intend to use1 and a sufficient quantity of water to make it of a consistence just to drop off the spoon or spatula without sticking to it4 ,color with prepared cochineal1 or any other color1 ground fine and moistened with a little water4 ,let the tint which you give be as light and delicate as possible4 ,place the pan on the stove fire1 on a ring of the same size4 ,stir it occasionally until it makes a noise1 when it is near boiling1 but do not let it boil2 then take it from the fire and stir it well with the spatula until it is of the consistence that1 when dropped1 it will not spread too much1 but retain a round form on the surface4 ,if it should be too thin1 add a little coarse sugar1 which should be reserved for the purpose1 and make it of the thickness required4 ,have some very smooth and even plates1 made either of tin or copper1 let them be quite clean1 and drop them on these1 separating the sugar from the lip of the pan with a piece of straight wire1 as regularly as possible4 ,about two hours afterwards they may be taken off with a thin knife4 ,if you have not the convenience of tin or copper plates1 they may be dropped on smooth cartridge paper4 ,wet the back of the paper when you want to take them off4 ,cover the bottom of a sieve with paper1 lay them on it1 and put them in the stove for a few hours4 ,if they remain too long1 it will destroy their fragrancy4 ,,catechu ,,drops4--,one pound of sugar1 three ounces of catechu4 ,make as violet4 ,these may also have the addition of a little musk or ambergris--about fifteen grains4 ,,chocolate ,,drops4--,one pound of sugar1 one ounce of chocolate4 ,scrape the chocolate to a powder1 and mix it with the sugar in coarse grains1 moisten it with clean water1 and proceed according to the instructions already given1 but do not mix more than can be dropped out whilst warm at one time4 ,if any remains in the pot1 it will grease the next which you mix1 and will not attain the consistence required4 ,,cinnamon ,,drops4--,one ounce of cinnamon1 one pound of sugar4 ,pulverize the cinnamon1 and sift it through a lawn sieve4 ,mix it with the sugar1 and add two or three drops of the essential oil4 ,if the flavor is not strong enough1 moisten it with the water and proceed as before4 ,the flavor may be given with the essential oil only1 coloring them with bole ammoniac4 ,,clove ,,drops4--,make same as cinnamon drops4 ,,coffee ,,drops4--,one ounce of coffee1 one pound of sugar4 ,make a strong and clear infusion of coffee1 as directed for coffee ice1 and use it to moisten the sugar4 ,make the drops same as chocolate4 ,,ginger ,,drops4--,mix a sufficient quantity of the best powdered ginger to give it the desired taste1 or flavor it with the essence of ginger1 and color it with saffron4 ,moisten with water1 and make as others4 ,,lemon ,,drops4--,rub off the yellow rind of some lemons on a piece of rough sugar1 scrape it off1 and mix it with the coarse sugar4 ,use sufficient to give a good flavor1 and color with saffron a light yellow2 moisten with water1 as others4 ,,orange-,,flower ,,drops4--,use orange-flower water to moisten the sugar1 or flavor it with the essence of neroli and moisten with water4 ,,orgeat ,,drops4--,make milk of almonds1 as directed under the head of ,orgeat ,syrup1 using a little orange-flower water2 moisten the sugar with it4 ,,peppermint ,,drops4--,moisten the sugar with peppermint water1 or flavor it with the essence of peppermint1 and moisten it with water4 ,,raspberry ,,drops4--,press out the juice of some ripe raspberries through a piece of flannel or cloth1 and moisten the sugar with it4 ,all fruit drops are made in the same way1 that is1 with the expressed juice1 except pineapple4 ,when you first rub off the rind of the fruit on sugar1 pound the pulp of the fruit1 and pass through a hair sieve4 ,scrape off the sugar on which the rind was rubbed1 and mix it with a sufficient quantity of the pulp to give the desired flavor to the coarse grains1 and moisten it with water4 ,the whole of these grease the sugar1 and require the same precautions as chocolate drops4 ,,rose ,,drops4--,moisten the sugar with rose water1 and color it with cochineal4 ,,vanilla ,,drops4--,make as cinnamon1 using a little sugar to pound the vanilla4 ,use sufficient to give a good flavor2 or it may be moistened with the essence of vanilla2 but this greases it as chocolate4 ,,violet ,,drops4--,one pound of sugar1 one ounce of orris-powder4 ,moisten with water1 and color violet4 ,,syrups4 ,these are either the juices of fruits1 or a decoction or infusion of the leaves1 flowers or roots of vegetables1 impregnated with a sufficient quantity of sugar for their preservation1 and retaining them in a liquid state4 ,a great portion of this class comes more under the notice of the apothecary than the confectioner2 but it may now be considered1 with lozenges1 as a branch of pharmacy in the hands of the latter1 the most agreeable of which are now manufactured by him to supply the place of fresh fruits1 etc41 when out of season1 for the making of cooling drinks1 ices1 etc41 for balls and routs4 ,,general ,,rules ,,and ,,observations4--,two things are essentially necessary to be observed1 which are3--the proper methods of making decoctions and infusions4 ,these require some knowledge of the nature and properties of vegetable matter4 ,the virtues of most plants are extracted by infusion1 and this is generally the case with aromatic plants1 and those whose properties depend on an essential oil2 for1 in boiling the whole of the aroma of the plant is dispersed1 and the syrup loses that delicate flavor for which it is prized4 ,aromatic herbs1 and the leaves of plants in general1 yield their virtues most perfectly when moderately dried4 ,cold water extracts from these in a few hours the lighter1 more fragrant and agreeable parts1 and then begins to take up the more ungrateful and grosser4 ,by pouring the same liquor on fresh parcels of the herb1 it becomes stronger1 richer1 thicker1 and balsamic4 ,those only should be decocted whose principles consist of mucilage1 gum1 or resin1 and require boiling to extract them4 ,the compact resinous woods1 roots and barks yield their virtues most freely while fresh4 ,dry1 they yield little to cold or moderately warm water1 and require it to be boiling4 ,by this process the grosser1 more fixed saline and mucilaginous parts are dissolved1 the resinous melted out1 and the volatile dissipated4 ,,infusions4--,these are watery solutions of vegetable matter obtained by maceration1 either in hot or cold water1 with the assistance of ebullition4 ,in selecting and conducting the operation1 the following general rules should be observed3 #ast4 ,infusion should always be preferred before decoction1 where the virtues of the vegetable substance reside in volatile oil1 or in principles which are easily soluble1 whereas1 if they depend upon resino-mucilaginous particles1 decoction is an indispensable operation4 #b;d4 ,the temperature employed must be varied according to the circumstances of each case1 and infusion made with cold is in general more grateful but less active than one made with heat4 #c;d4 ,the duration of the process must likewise be regulated by the nature of the substances2 for the infusion will differ according to the time in which the water has been digested on the materials2 thus the aroma of the plant is first taken up1 then in succession the coloring1 astringent1 and gummy parts4 ,,decoctions4--,these are solutions of the active principles of vegetables1 obtained by boiling them in water4 #ast4 ,those principles only should be decocted whose virtues reside in principles which are soluble in water4 #b;d4 ,if the active principle be volatile1 decoction must be an injurious process2 and if it consists of extractive matter1 long boiling1 by favoring its oxidizement1 will render it insipid1 insoluble1 and inert4 #c;d4 ,the substances to be decocted should be previously bruised or sliced1 so as to expose an extended surface to the action of the water4 #dth4 ,the substances should be completely covered with water1 and the vessel slightly closed1 in order to prevent as much as possible the access of air2 the boiling should be continued without interruption1 and gently4 #eth4 ,in compound decoctions1 it is sometimes convenient not to put in all the ingredients from the beginning1 but in succession1 according to their hardness1 and the difficulty with which their virtues are extracted2 and if any aromatic1 or other substances containing volatile principles1 or oxidizable matter1 enter into the composition1 the boiling decoction should be simply poured upon them1 and covered up until cold4 #fth4 ,the relative proportions of different vegetable substances to the water must be regulated by their nature4 ,the following general rule may be admitted3 ,of roots1 barks1 or dried woods1 from two drachms to six to every pint of water2 of herbs or flowers1 half that quantity will suffice4 #gth4 ,the decoction ought to be filtered through linen while hot1 as important portions of the dissolved matter are frequently deposited on cooling2 care must also be taken that the filter is not too fine1 for it frequently happens that the virtues of a decoction depend upon the presence of particles in a minutely divided state4--,paris's ,pharmacologia4 ,all acid syrups ought to have their full quantity of sugar1 so as to bring them to a consistence without boiling1 because the very action of much heat destroys their acidity1 and makes them liable to candy1 and this more particularly holds good where the infusion or juice1 etc41 has any fragrancy in flavor1 because the volatile oil is dissipated by boiling4 ,the same observation is also applicable to those infusions of flowers which give out their color1 and which is necessary to be retained1 such as violets1 pinks1 etc41 as boiling injures them4 ,those syrups which are made from decoctions1 and do not take a sufficient quantity of sugar to bring them to a due consistence without boiling1 require to be clarified so as to render them transparent2 but this is often an injury1 as the whites of eggs take off some of their chief properties with the scum2 therefore1 the decoction should first be rendered clear by settling or filtering1 and the sugar should be clarified and boiled to the height of the feather or ball before the decoction is added1 when it may be reduced to the proper degree4 ,the best and most general method of making syrups is to add a sufficient quantity of the finest loaf sugar1 in powder1 with the juice or infusion1 etc41 stirring it well until a small portion settles at the bottom1 then place the pan in a larger one containing water2 this is termed the bain-marie2 put it on the fire1 and the heat of the water as it boils will dissolve the sugar2 when this has been thoroughly effected1 take it off and let it cool2 if more sugar is added than the quantity above named1 it will separate in crystals1 and not leave sufficient remaining in the syrup for its preservation4 7,see observations on ,sugar-boiling47 ,when cold1 put it into small bottles1 fill them1 cork closely1 and keep in a dry cool place4 ,be particularly careful that no tinned articles are used in the making of syrups from the juice of red fruits1 as it will act on the tin and change the color to a dead blue4 ,,syrup ,,of ,,almonds--,,sirop ,,de ,,orgeat4--,one pound of sweet almonds1 four ounces of bitter ones1 one pint and a half of water1 sugar three pounds1 orange-flower water two ounces4 ,blanch the almonds1 and as they are blanched throw them into cold water2 when they are finished1 take them out and pound them in a marble mortar1 sprinkling them with a little orange-flower water1 to prevent their oiling1 or use water with the juice of a lemon2 add sufficient in the pounding to reduce them to a paste1 and when quite fine add half a pint more water2 mix1 and strain through a tamis cloth twisted tight by two persons2 receive the milk which comes from the almonds into a basin2 what is left in the cloth must be pounded again with some of the water1 and strained4 ,continue this until the whole of the milk is obtained1 and the water is consumed2 then clarify1 and boil the sugar to the crack2 add the milk of almonds1 and reduce it to the pearl2 then strain it again1 add the orange-flower water1 and stir it well until nearly cold2 when cold1 bottle2 shake the bottles well for several succeeding days1 if you see it at all inclined to separate1 which will prevent it4 ,,brandy ,,and ,,wine ,,syrups may be made in the same manner as ,syrup of ,rum ,punch4 ,,coffee1 ,,syrup ,,of4--,fresh roasted ,mocha coffee two pounds1 water one quart1 sugar three pounds eight ounces4 ,grind the coffee in a mill1 and make a cold infusion with the water in a close vessel2 let it stand for a day1 then filter it through blotting paper1 add the sugar1 and finish in the bain-marie4 ,,coltsfoot1 ,,syrup ,,of4--,fresh ,coltsfoot flowers1 one pound eight ounces2 water1 one quart2 sugar1 three pounds4 ,pick the flowers about ,february1 and make an infusion of them with hot water2 strain1 and finish as wormwood syrup4 ,two or three handfuls of the leaves may be pounded and infused instead of the flowers4 ,,currant ,,syrup4--,one pint of juice1 two pounds of sugar4 ,mix together three pounds of currants1 half white and half red1 one pound of raspberries and one pound of cherries1 without the stones2 mash the fruit1 and let it stand in a warm place for three or four days1 keeping it covered with a coarse cloth1 or a piece of paper with holes pricked in it1 to keep out any dust or dirt4 ,filter the juice1 add the sugar in powder1 finish in the bain-marie1 and skim it4 ,when cold1 put it into bottles1 fill them1 and cork well4 ,,ginger1 ,,syrup ,,of4--,ginger1 two ounces2 water1 one pint2 sugar1 two pounds4 ,slice the root if fresh1 or bruise it if dried2 pour the water on it boiling1 and let it macerate in a warm place for a day2 then strain1 and boil to the pearl4 ,,another4--,a better flavored and a richer ginger syrup is made in the following manner3 ,take any quantity of scraped white ,jamaica ginger and infuse for several days in good spirits of wine2 decant the clear liquor when sufficiently saturated with the ginger1 and add to the hot sugar1 previously boiled to the ball or feather1 a sufficient quantity of the liquor to impart to the syrup the agreeable aroma of the ginger root4 ,the spirit will be rapidly driven off when it is poured into the boiling syrup1 and a bland and beautiful syrup will be the result2 let it cool1 and bottle immediately4 ,,gooseberry ,,syrup4--,one pint of juice1 one pound twelve ounces of sugar4 ,to twelve pounds of ripe gooseberries add two pounds of cherries without stones1 squeeze out the juice1 and finish as others4 ,,lemon ,,syrup4--,one pint and a quarter of juice1 two pounds of sugar4 ,let the juice stand in a cool place to settle4 ,when a thin skin is formed on the top1 pour it off and filter1 add the sugar1 and finish in the bain-marie4 ,if the flavor of the peel is preferred with it1 grate off the yellow rind of the lemons and mix it with the juice to infuse1 or rub it off on part of the sugar and add it with the remainder when you finish it4 ,,licorice1 ,,syrup ,,of4--,licorice-root two ounces1 white maidenhair one ounce1 hyssop half an ounce1 boiling water three pints2 slice the root and cut the herbs small1 infuse in the water for twenty-four hours1 strain and add sufficient sugar1 or part sugar and honey1 to make a syrup2 boil to the large pearl4 ,an excellent pectoral4 ,,marshmallows1 ,,syrup ,,of--,,sirop ,,de ,,guimauve4--,fresh mallow roots eight ounces1 water one quart1 sugar three pounds4 ,cleanse the roots1 and slice them2 make a decoction 7see ,decoctions71 boiling it a quarter of an hour1 so as to obtain the mucilage of the root2 strain1 and finish as wormwood4 ,one ounce of licorice-root and one ounce of white maidenhair1 with a few stoned raisins1 may be added4 ,,morello ,,cherry ,,syrup4--,take the stones out of the cherries1 mash them1 and press out the juice in an earthen pan2 let it stand in a cool place for two days1 then filter2 add two pounds of sugar to one pint of juice1 finish in the bain-marie1 or stir it well on the fire1 and give it one or two boils4 ,,mulberry ,,syrup4--,one pint of juice1 one pound twelve ounces of sugar4 ,press out the juice and finish as cherry syrup4 ,,orange-,,flower ,,syrup4--,picked orange-flowers one pound1 sugar three pounds4 ,take one half of the sugar and make a syrup1 which boil to the large pearl1 put the flowers in a basin or jar1 and pour the syrup on them boiling hot1 cover the jar or basin quite close and let them infuse in it for five or six hours1 then drain off the syrup1 boil the remaining portion of sugar1 and pour over them as before2 when cold1 strain and bottle4 ,,orange ,,syrup4--,same as lemon syrup4 ,,pineapple ,,syrup4--,take one and a half pints of syrup boiled to the ball2 add to this1 one pint of the juice of the best ,havana pineapples1 let it then come to a boil1 remove the scum1 and bottle when cool4 ,,pinks1 ,,syrups ,,of4--,clove pinks one pound eight ounces1 water two pints and a half1 sugar three pounds4 ,let the flowers be fresh-gathered1 cut off the white points of the petals and weigh them4 ,finish as syrup of violets4 ,this syrup may be made with a cold infusion of the flowers1 first pounding them with a little water in a marble mortar4 ,finish as before4 ,if the flowers of the clove pink cannot be obtained1 use other pinks1 adding a few cloves to infuse with them1 so as to give the flavor4 ,,raspberry ,,syrup4--,one pint of juice1 two pounds of sugar4 ,choose the fruit either red or white1 mash it in a pan1 and put it in a warm place for two or three days1 or until the fermentation has commenced4 ,all mucilaginous fruits require this1 or else it would jelly after it is bottled4 ,filter the juice through a flannel bag1 add the sugar in powder1 place in the bain-marie1 and stir it until dissolved2 take it off1 let it get cold1 take off the scum1 and bottle it4 ,,raspberry ,,vinegar ,,syrup4--,one pint of juice1 two pints of apple vinegar1 four pounds and a half of sugar4 ,prepare the juice as before1 adding the vinegar with it1 using white raspberries2 strain the juice1 and boil to the pearl4 ,three pounds of raspberries1 two pints of vinegar1 three pounds of sugar4 ,put the raspberries into the vinegar without mashing them1 cover the pan close1 and let it remain in a cellar for seven or eight days3 then filter the infusion1 add the sugar in powder1 and finish in the bain-marie4 ,this is superior to the first1 as the beautiful aroma of the fruit is lost in the boiling1 as may be well known by its scenting the place where it is done1 or even the whole house2 the fruit may also be afterwards used with more1 for raspberry cakes4 ,,roses1 ,,syrup ,,of4--,the dried leaves of ,provence roses eight ounces1 double rose leaves six ounces1 water one quart1 sugar four pounds4 ,pour the water on the leaves when nearly boiling into a glazed earthen vessel1 cover it quite close1 and let it remain in a warm place for a day2 then strain and finish as violets4 ,the leaves of the damask rose are purgative4 ,,rum ,,punch1 ,,syrup ,,of4--,jamaica rum one quart1 the juice of twelve or fourteen lemons1 sugar four pounds4 ,rub off the yellow rind of half of the lemons on a piece of the sugar1 and scrape it off with a knife into a basin as it imbibes the oil2 clarify and boil the remaining portion to the crack2 strain the juice into the rum and add to it the sugar with that on which the peels were rubbed2 mix together1 and give it one boil4 ,the yellow rind of the peels may be cut off very thin1 and infused in the spirit for some days before the syrup is made4 ,,sarsaparilla1 ,,syrup ,,of4--,half a pound of bruised sarsaparilla root1 two ounces of ground orange peel1 one ounce liquorice root1 sassafras bark bruised two ounces1 one gallon of water2 boil to half a gallon2 strain2 to each pint of liquor add one pound of sugar2 put on the fire till it boils1 and take off the scum which may arise4 ,,sirop ,,de ,,capillaire--,,syrup ,,of ,,maidenhair4--,there are several sorts of ,maidenhair1 but the best is that of ,canada1 which has a pleasant smell joined to its pectoral qualities4 ,the true ,maidenhair--,capillus ,veneris--is a native of ,italy and of the southern parts of ,france4 ,it has an agreeable but very weak smell4 ,common or ,english ,maidenhair--,trichomanes--is usually substituted for the true1 and occasionally for the ,canadian4 ,its leaves consist of small round divisions1 growing as it were in pairs4 ,it grows on rocks1 old walls1 and shady banks1 and should be gathered in ,september4 ,black ,maidenhair--,adianthum ,nigrum--has smooth and shining leaves1 the middle rib being black1 and the seeds are all spread on the back of the leaf4 ,it grows on shady banks1 and on the roots of trees4 ,white ,maidenhair--,wall ,rue--,tent ,wort--,ruta ,murana ,salvia ,vit4 ,the leaves of this are shaped something like rue1 and covered all over the back with a small seed-like dust4 ,golden ,maidenhair--,muscus ,capillaris--grows in moist places1 and the pedicle arises from the top of the stalk4 ,i have given these particulars1 because ,i find they are often substituted one for the other by persons who are not aware that there is any difference4 ,although all of them have nearly the same qualities1 only two have a volatile oil1 but they are all mucilaginous4 ,canada capillaire two ounces1 sugar two pounds4 ,chop the capillaire into small bits1 and make as orange-flower syrup4 ,by this method the oil is not allowed to escape1 which1 being exceedingly odoriferous and volatile1 is soon dissipated if boiled2 or make a cold infusion 7,see ,infusions7 of the plant by putting one quart of water to four ounces of capillaire1 add four pounds of sugar1 and finish in the bain-marie1 adding one ounce of orange-flower water4 ,this is a fashionable and delicate syrup1 but is rarely obtained genuine4 ,simple syrup1 flavored with orange-flower water1 is usually substituted for it4 ,,sirop ,,de ,,pistache is made in the same manner as ,syrup of ,almonds1 coloring it green with a little spinach4 ,,strawberry ,,syrup4--,make as pineapple1 taking care to strain carefully at least twice1 through a fine flannel bag1 so as to remove entirely all sediment and the small seed of the fruit4 ,,violets1 ,,syrup ,,of4--,one pound of violet flowers1 one quart of water1 four pounds of sugar4 ,put the flowers cleared from their stalks and calyx1 into a glazed earthen pan2 pour on the water boiling hot1 and stop the pan quite close2 let it remain in a warm place for a day1 then strain off the infusion through a thin cloth2 add the sugar1 and place in a bain-marie2 stir it well and heat it until you can scarcely bear your finger in it2 then take it off1 and when cold1 bottle4 ,a laxative4 ,this syrup is often adulterated by being made with the flowers of heartsease1 or columbine scented with orris-root1 and colored4 ,,wormwood1 ,,syrup ,,of4--,there are three sorts of wormwood most generally known--the common1 sea1 and ,roman4 ,the first may be distinguished by its broad leaves1 which are divided into roundish segments of a dull green color above1 and whitish underneath2 its taste is an intense and disagreeable bitter4 ,the sea wormwood has smaller leaves1 and hoary both above and underneath2 it grows in salt marshes1 and about the sea-coasts2 the smell and taste are not so strong and disagreeable as the common4 ,the ,roman differs from the others by the plant being smaller in all its parts2 the leaves are divided into fine filaments and hoary all over1 the stalk being either entirely1 or in part of a purple color4 ,its smell is pleasant1 and the bitterness not disagreeable2 it is cultivated in gardens4 ,the sea wormwood is generally substituted for it4 ,the tops of ,roman wormwood1 two ounces2 water1 one pint2 sugar1 two pounds4 ,make an infusion of the leaves in warm water2 strain2 add the sugar to the infusion1 and boil to the pearl4 ,if the common wormwood only can be obtained1 put the tops into three times the above quantity of water1 and boil it over a strong fire until reduced to a pint4 ,this will deprive it of part of its bitterness and disagreeable smell4 ,,the ,,stove ,,or ,,hot ,,closet4 ,this is a useful and indispensable appendage in confectionary2 it is generally constructed like a cupboard in the recess of a wall4 ,the walls or sides should be composed of bricks1 or wood lined with tin or sheet iron1 to retain the heat1 with pieces of wood nailed or fastened in the sides1 about four inches asunder1 to form a groove for trays or boards to rest on1 which is necessary for the drying of lozenges1 comfits1 bonbons1 c42 there should also be a few strong shifting shelves made either of small bars of round iron or wood1 like a grating1 on which candy pots or sieves may be placed2 the grooves for these should be so constructed as to be capable of inclination so as to drain off the syrup from the candy pots without taking them from the shelves2 the door should be made to shut close1 with a small door at the top to let out any excess of heat4 ,i have before remarked that it may be heated by means of the modern stoves4 ,at places where the oven is heated with wood1 furze1 etc41 a common iron pot or crock with three legs is filled with the live embers1 or it may be filled with burning charcoal and covered with wood ashes1 which is replenished night and morning1 which gives the heat required4 ,,sugar ,,spinning4 ,to attain proficiency in this part1 it requires much practice1 and also a good taste for design1 and to be expert in the boiling of sugar1 taking particular care to avoid its graining4 ,baskets1 temples1 vases1 fountains1 etc41 are made by these means4 ,it may almost be termed the climax of the art4 ,the molds for this purpose may be made either of copper or tin1 so as to deliver well4 ,let them be slightly rubbed all over1 on the part you intend to spin the sugar1 with butter or oil4 ,boil clarified syrup to the degree of caramel1 taking care to keep the sides of the pan free from sugar4 ,the moment it is at the crack1 add a little acid to grease it 7see ,sugar ,boiling74 ,when it has attained the required degree1 dip the bottom of the pan in cold water1 take it out1 and let it cool a little2 then take a common table-spoon1 dip it in the sugar1 holding the mold in your left hand1 and from the spoon run the sugar over the mold1 either inside or out1 with the threads which flow from it1 which may be either fine or coarse1 according to the state of the sugar2 if they are required very coarse1 pass the hand over them two or three times2 for when it is hot it flows in finer strings than it will when cooler2 form it on the mold into a sort of trellis-work2 loosen it from the mold carefully1 and let it remain until quite cold before it is taken off1 that it may retain its shape4 ,when the sugar gets too cold to flow from the spoon1 place it by the side of the stove or fire to melt4 ,young beginners had better draw their designs for handles of baskets1 etc41 on a stone with a pencil before it is oiled1 and then spin the sugar over them4 ,,almond ,,baskets4--,blanch some fine ,jordan almonds1 and cut them into thin slices1 and color them in a small copper pan1 over the fire1 with prepared liquid color 7see ,colors74 ,put them into the pan1 and pour in color sufficient to give the desired tint2 rub them about in the pan with your hand until they are quite dry2 form them as for a ,chantilly basket1 or else form them on an oiled marble slab1 and spin sugar over them on each side4 ,afterwards arrange them in a mold1 or build them to any design1 first having a pattern cut out in paper1 and form them on the stone from it4 ,,chantilly ,,baskets4--,prepare some ratafias1 let them be rather small1 and as near of a size as possible2 boil some sugar to the caramel degree1 rub over the inside of a mold slightly with oil1 dip the edge of the ratafias in sugar and stick them together1 the face of the ratafias being towards the mold1 except the last two rows on the top1 which should be reversed1 remembering always to place their faces to meet the eye when the sugar is cold2 take it out and join the bottom and top together with the same sugar2 make a handle of spun sugar and place over it4 ,some sugar may be spun over the inside of the basket to strengthen it1 as directed for webs4 ,line the inside with pieces of ,savoy or sponge cakes1 and fill it with custard or whipped cream1 or the slices of cake may be spread with raspberry jam4 ,half fill it with boiled custard1 then put in a few ,savoy or almond cakes1 soaked in wine1 and cover the top with whipped cream2 or it may be filled with fancy pastry or meringues4 ,all sorts of fancy cakes may be made into baskets or ratafias4 ,,gold ,,web1 ,,to ,,make ,a4--,boil syrup to caramel height1 coloring it with saffron1 and form it as directed in making ,silver ,web4 ,it can be folded up to form bands or rings1 etc4 ,fasten it to the other decorations with caramel4 ,if any of the strings or threads of sugar should pass over those parts where they are not required1 so as to spoil the other decorations in the making of baskets or other ornaments1 it may be removed with a hot knife without breaking or injuring the piece4 ,,grape1 ,,orange1 ,,or ,,cherry ,,baskets4--,these are made similar to the ,chantilly ,baskets2 the oranges are carefully peeled and divided into small pieces1 taking off the pith4 ,insert a small piece of stick or whisk in the end of each1 dip them in caramel1 and form them on the inside of an oiled mold4 ,cherries and grapes may be used either fresh1 or preserved wet1 and dried4 ,dip them in caramel1 and form them as oranges4 ,each of these1 or any other fruit1 after being dipped in caramel1 may be laid on an oiled marble slab separately1 and served on plates in a pyramid1 with fancy papers1 flowers1 etc4 ,the baskets are finished as ,chantilly1 with spun sugar4 ,,silver ,,web1 ,,to ,,make ,a4--,boil clarified syrup to the crack1 using the same precautions as before observed1 giving it a few boils after the acid is added2 dip the bottom of the pan in water1 and let the sugar cool a little2 then take the handle of a spoon1 or two forks tied together1 dip it into the sugar1 and form it either on the inside or outside of a mold1 with very fine strings1 by passing the hand quickly backwards and forwards1 taking care that it does not fall in drops1 which would spoil the appearance of the work4 ,with this may be represented the hair of a helmet1 the water of a fountain1 etc4 ,take a fork1 or an iron skewer1 and hold it in your left hand as high as you can1 dip the spoon in the sugar1 and with the right hand throw it over the skewer1 when it will hang from it in very fine threads of considerable length4 ,,spanish ,,candy4--,boil a quart of clarified syrup to the crack4 ,have some icing previously prepared as for cakes1 or mix some fine powdered loaf sugar with the white of an egg to a thick consistency as for icing2 take the sugar from the fire1 and as soon as the boiling has gone down stir in a spoonful of this or the icing1 which must be done very quickly1 without stopping4 ,let it rise once and fall2 the second time it rises1 pour it out in a mold or paper case1 and cover it with the pan to prevent its falling4 ,some persons pour it out the first time it rises1 and immediately cover it as before4 ,it may be made good both ways4 ,if it is required colored1 add the coloring to the syrup while it is boiling1 or with the icing1 adding more sugar to give it the same stiffness as before4 ,,jellies4 ,,apple ,,jelly4--,take either russet pippins1 or any good baking apples2 pare and core them1 cut them in slices into a preserving-pan containing sufficient water to cover them2 then put them on the fire1 and boil them until they are reduced to a mash4 ,put it into a hair-sieve1 that the water may drain off1 which you receive in a basin or pan2 then filter it through a flannel bag4 ,to every pint of filtered juice add one pound of loaf sugar1 clarify and boil it to the ball4 ,mix the juice with it and boil until it jellies2 stir it with a spatula or wooden-spoon1 from the bottom1 to prevent burning4 ,when it is boiled enough1 if you try it with your finger and thumb1 as directed in sugar-boiling1 a string may be drawn similar to the small pearl2 it may also be known by its adhering to the spatula or spoon1 or a little may be dropped on a cold plate2 if it soon sets1 it is done4 ,take off the scum which rises on the top4 ,this is in general used for pouring over preserved wet fruits4 ,this jelly may be colored red with prepared cochineal4 ,,barberry ,,jelly4--,take some very ripe barberries1 pick them from their stalks1 and weigh them4 ,to every pound of fruit take three-quarters of a pound of loaf sugar2 add sufficient water to make it into a syrup1 put in the barberries1 and boil them until the syrup comes to the pearl1 taking off any scum which may rise4 ,then throw them into a fine hair or lawn sieve1 and press the berries with a spoon to extract as much juice as possible from them4 ,receive the syrup and juice in a pan1 put it again on the fire1 and finish as apple jelly4 ,,blackberry ,,jelly4--,make as currant jelly--using half a gallon of raspberries to one gallon of black currants2 finish as usual4 ,,cherry ,,jelly4--,pick off the stalks and take out the stones of some fine ripe ,morello cherries1 and to every four pounds of cherries add one pound of red currants2 proceed as for currant jelly4 ,,gooseberry ,,jelly4--,make as currant jelly2 or it may be made of green gooseberries1 as apple jelly4 ,,quince ,,jelly4--,this is made as apple jelly4 ,the seed of the quince is very mucilaginous4 ,an ounce of bruised seed will make pints of water as thick as the white of an egg4 ,,cherry ,,marmalade ,,or ,,jam4--,take out the stones and stalks from some fine cherries and pulp them through a cane sieve2 to every three pounds of pulp add half a pint of currant juice1 and three-quarters of a pound of sugar to each pound of fruit2 mix together and boil until it will jelly4 ,put it into pots or glasses4 ,currants1 raspberries1 plums and gooseberries are all made in the same manner4 ,pulp the fruit through a cane sieve1 the meshes of which are not large enough to admit a currant to pass through whole4 ,to each pound of pulp add one pound of loaf sugar1 broken small1 and boil to the consistence of a jelly4 ,,apple ,,marmalade4--,take a peck of apples1 full grown1 but not the least ripe1 of all or any sort2 quarter them and take out the cores1 but do not pare them2 put them into a preserving-pan with one gallon of water1 and let them boil moderately until you think the pulp will run1 or suffer itself to be squeezed through a cheese-cloth1 only leaving the peels behind4 ,then to each quart of pulp add one pound1 good weight1 of loaf sugar1 either broken in small pieces or pounded1 and boil it all together for half an hour and ten minutes1 keeping it stirred2 then put it into pots1 the larger the better1 as it keeps longer in a large body4 ,,gooseberry ,,jam4--,three pounds of loaf sugar1 six pounds of rough red gooseberries4 ,pick off the stalks and buds from the gooseberries1 and boil them carefully but quickly for rather more than half an hour1 stirring continually2 then add the sugar1 pounded fine1 and boil the jam quickly for half an hour1 stirring it all the time to prevent its sticking to the preserving-pan4 ,when done put it into pots1 cover it with brandy paper1 and secure it closely down with paper moistened with the white of an egg4 99 99 99 99 99 ,,how ,,to ,,do ,,tricks4--,the great book of magic and card tricks1 containing full instructions of all the leading card tricks of the day1 also the most popular magical illusions as performed by our leading magicians2 every boy should obtain a copy1 as it will both amuse and instruct4 ,for sale by all newsdealers1 or will be sent1 postage free1 on receipt of price4 ,address ,frank ,tousey1 publisher1 #cd and #cf ,north ,moore street1 ,new ,york4 ,box #bgcj4 ,,how ,,to ,,tell ,,fortunes4--,every one is desirous of knowing what their future life will bring forth1 whether happiness or misery1 wealth or poverty4 ,you can tell by a glance at this little book4 ,buy one and be convinced4 ,tell your own fortune4 ,tell the fortunes of your friends4 ,price #aj cents4 ,frank ,tousey1 publisher1 #cd and #cf ,north ,moore street1 ,new ,york4 ,box #bgcj4 ,,how ,,to ,,become ,,beautiful4--,one of the brightest and most valuable little books ever given to the world4 ,everybody wishes to know how to become beautiful1 both male and female4 ,the secret is simple1 and almost costless4 ,read this book and be convinced4 ,how to ,become ,beautiful4 ,price #aj cents4 ,for sale by book and newsdealers1 or send #aj cents to ,frank ,tousey1 #cd and #cf ,north ,moore street1 ,new ,york1 and it will be mailed to your address post-paid4 ,the ,james ,boys4 ,,the ,,only ,,true ,,and ,,authentic ,tales of these ,,noted ,,bandits --,by ,d4 ,w4 ,,stevens1-- ,,are ,,published ,,in ,,the ,,new ,,york ,,detective ,,library4 ,price #aj ,cents ,per ,copy1 #cb ,pages4 ,read the following list of a few of the latest stories about these well-known characters3 ,no4 #dhd ,the ,james ,boys' ,blunder2 or1 ,the ,fatal ,mistake at ,northfield4 #dgd ,the ,james ,boys in ,deadwood2 or1 ,the ,game ,pair of ,dakota4 #dgj ,the ,man on the ,black ,horse2 or1 ,the ,james ,boys' ,first ,ride in ,missouri4 #dfg ,frank ,james1 the ,avenger1 and ,his ,surrender4 #dff ,the ,life and ,death of ,jesse ,james and ,lives of the ,ford ,boys4 #dfd ,the ,james ,boys in ,new ,orleans2 or1 ,wild ,adventures in the ,south4 #dfa ,the ,james ,boys' ,trip ,around the ,world2 or1 ,carl ,greene1 the ,detective's ,longest ,chase4 #dec ,jesse ,james' ,pledge2 or1 ,the ,bandit ,king's ,last ,ride4 #ddf ,the ,james ,boys in ,minnesota1 and the ,james ,boys and ,timberlake4 #ddb ,mysterious ,ike2 or1 ,the ,masked ,unknown4 #dch ,the ,james ,boys in ,no ,man's ,land2 or1 ,the ,bandit ,king's ,last ,ride4 #dcc ,after the ,james ,boys2 or1 ,chased ,through ,three ,states by ,day and by ,night4 #dcj ,the ,james ,boys in ,court and the ,james ,boys' ,longest ,chase4 #dbh ,the ,james ,boys at ,bay2 or1 ,sheriff ,timberlake's ,triumph4 #dbf ,the ,james ,boys' ,cave1 and the ,james ,boys as ,train ,wreckers4 #dbe ,thirty ,days with the ,james ,boys2 or1 ,a ,detective's ,wild ,chase in ,kentucky4 #dba ,the ,james ,boys ,afloat2 or1 ,the ,wild ,adventures of a ,detective on the ,mississippi4 #dai ,the ,james ,boys in ,mexico and the ,james ,boys in ,california4 #dac ,the ,james ,boys ,tricked2 or1 ,a ,detective's ,cunning ,game4 #daj ,the ,james ,boys ,captured2 or1 ,a ,young ,detective's ,thrilling ,chase4 #dji ,the ,last of the ,band2 or1 ,the ,surrender of ,frank ,james4 #djd ,jesse ,james' ,last ,shot2 or1 ,tracked by the ,ford ,boys4 #djj ,the ,james ,boys ,lost2 or1 ,the ,detective's ,curious ,case4 #cif ,the ,james ,boys and ,pinkerton2 or1 ,frank and ,jesse as ,detectives4 ,for sale by all newsdealers in the ,united ,states and ,canada1 or sent to your address1 postage free1 on receipt of price4 ,address ,,frank ,,tousey1 ,publisher1 ,p4 ,o4 ,box #bgcj4 #cd #cf ,north ,moore ,st41 ,n4 ,y4 --,,list ,,of-- ,,frank ,,reade ,,stories ,,published ,,in ,,the ,,great #e ,,cent ,,wide ,,awake ,,library4 #eda ,frank ,reade and ,his ,steam ,man of the ,plains4 #eec ,frank ,reade and ,his ,steam ,horse4 #eig ,frank ,reade and ,his ,steam ,team4 #fjg ,frank ,reade and ,his ,steam ,tally-,ho4 #fbe ,frank ,reade1 ,jr41 and ,his ,steam ,wonder4 #fbg ,frank ,reade1 ,jr41 and ,his ,electric ,boat4 #fbi ,frank ,reade1 ,jr41 and ,his ,adventures ,with ,his ,latest ,invention4 #fca ,frank ,reade1 ,jr41 and ,his ,air-,ship4 #fcc ,frank ,reade1 ,jr4's ,marvel4 #fea ,frank ,reade1 ,jr41 ,in the ,clouds4 #ffg ,frank ,reade1 ,jr4's ,great ,electric ,tricycle4 #fig ,frank ,reade1 ,jr41 ,with ,his ,air-,ship in ,africa4 #gdd ,across the ,continent on ,wings2 or1 ,frank ,reade1 ,jr4's ,greatest ,flight4 #gej ,frank ,reade1 ,jr41 ,exploring ,mexico in ,his ,new ,air-,ship4 #gia ,the ,electric ,man2 or1 ,frank ,reade1 ,jr41 in ,australia4 #hae ,the ,electric ,horse2 or1 ,frank ,reade1 ,jr41 and ,his ,father in ,search of the ,lost ,treasure of the ,peruvians4 #hdi ,frank ,reade1 ,jr4's ,chase ,through the ,clouds4 #hee ,frank ,reade1 ,jr41 and ,his ,electric ,team4 #hgg ,frank ,reade ,jr4's ,search for a ,sunken ,ship4 #ice ,frank ,reade1 ,jr41 in the ,far ,west2 or1 the ,search for a ,lost ,gold ,mine4 #iic ,frank ,reade1 ,jr41 and ,his ,queen ,clipper of the ,clouds1 ,part ,i4 #iid ,frank ,reade1 ,jr41 and ,his ,queen ,clipper of the ,clouds1 ,part ,,ii4 #ajjg ,frank ,reade1 ,jr41 and ,his ,monitor of the ,air2 or ,helping a ,friend ,in ,need4 #ajad ,frank ,reade1 ,jr41 ,exploring a ,river of ,mystery4 #ajbj ,frank ,reade1 ,jr41 and ,his ,electric ,air ,yacht2 or1 ,the ,great ,inventor ,among the ,aztecs4 #ajea ,frank ,reade1 ,jr41 in the ,sea of ,sand1 and ,his ,discovery of a ,lost ,people4 #ajgj ,frank ,reade4 ,jr41 and ,his ,greyhound of the ,air2 or1 ,the ,search for the ,mountain of ,gold4 ,for sale by all newsdealers in the ,united ,states and ,canada1 or sent to your address1 postage free1 on receipt of price4 ,address ,,frank ,,tousey1 ,publisher1 ,box #bgcj4 #cd #cf ,north ,moore ,st41 ,n4 ,y4 ,,old ,,king ,,brady ,,stories --,,published ,,in-- ,,the ,,new ,,york ,,detective ,,library4 ,price #aj ,cents ,per ,copy4 #aed ,old ,king ,brady1 the ,detective4 #aeg ,old ,king ,brady's ,triumph4 #afb ,old ,king ,brady's ,great ,reward2 or1 ,the ,haselhurst ,secret4 #afh ,shoving the ,queer2 or1 ,old ,king ,brady on the ,scent of the ,counterfeiters4 #agg ,old ,king ,brady in ,australia4 #ahg ,old ,king ,brady and the ,scotland ,yard ,detective4 #aia ,two ,flights of ,stairs2 or1 ,old ,king ,brady and the ,missing ,will4 #bjj ,old ,king ,brady and the ,mystery of the ,bath4 #bjh ,the ,last ,stroke2 or1 ,old ,king ,brady and the ,broken ,bell4 #bba ,a ,meerschaum ,pipe2 or1 ,old ,king ,brady and the ,yonkers ,mystery4 #bbh ,robbed of a ,million2 or1 ,old ,king ,brady and the ,iron ,box4 #bdc ,old ,king ,brady in ,ireland4 #bgg ,old ,king ,brady and the ,telephone ,mystery4 #cjj ,the ,mystery of a ,mummy2 or1 ,old ,king ,brady and the ,cartright ,case4 #cai ,the ,s4 ,p4 ,q4 ,r42 or1 ,old ,king ,brady and the ,mystery of the ,palisades4 #cbe ,old ,king ,brady and the ,red ,leather ,bag4 ,a ,weird ,story of ,land and ,sea4 #ccb ,a ,bag of ,shot2 or1 ,old ,king ,brady ,out ,west4 #cde ,a ,pile of ,bricks2 or1 ,old ,king ,brady and the ,box of ,rubies4 #ced ,the ,belt of ,gold2 or1 ,old ,king ,brady in ,peru4 #cei ,old ,king ,brady and the ,james ,boys4 #cga ,the ,haunted ,churchyard2 or1 ,old ,king ,brady1 the ,detective1 and the ,mystery of the ,iron ,vault4 #cgg ,the ,james ,boys in ,new ,york2 or1 ,fighting ,old ,king ,brady4 #cha ,a ,piece of ,blotting ,paper2 or1 ,old ,king ,brady in ,philadelphia4 #chg ,the ,james ,boys in ,boston2 or1 ,old ,king ,brady and the ,car of ,gold4 #cib ,the ,murder of ,dr4 ,burdell2 or1 ,old ,king ,brady and the ,bond ,street ,mystery4 #djb ,a ,million in ,diamonds2 or1 ,old ,king ,brady in ,africa4 #djh ,old ,king ,brady in ,siberia2 or1 ,the ,secret of the ,wooden ,god4 #daa ,old ,king ,brady and ,billy the ,kid2 or1 ,the ,great ,detective's ,chase4 #dag ,sentenced for ,life1 and the ,house ,with #cj ,steps2 or1 ,old ,king ,brady and the ,great ,pearl ,street ,poisoning ,case4 #dbj ,old ,king ,brady and the ,ford ,boys4 #dbd #ii #iith ,street2 or1 ,the ,house ,without a ,door4 #ddj ,old ,king ,brady ,among the ,indians2 or1 ,sitting ,bull and the ,ghost ,dancers4 #ddg ,mr4 ,lazarus of ,ludlow ,street2 or1 ,old ,king ,brady ,among the ,anarchists of ,new ,york4 #deb ,chased ,over ,three ,continents and ,q2 or1 ,old ,king ,brady ,working on the ,great ,morgan ,mystery4 #deh #ccc2 or1 ,the ,secret of the ,diamond ,star4 #dfj ,the ,terrible ,mystery of ,car ,no4 #bjf2 or1 ,old ,king ,brady and the ,man of ,gold4 #dfb ,the ,great ,aztec ,treasure2 or1 ,old ,king ,brady and the ,golden ,chest4 ,for sale by all newsdealers in the ,united ,states and ,canada1 or sent to your address1 postage free1 on receipt of price4 ,address ,,frank ,,tousey1 ,publisher1 ,box #bgcj4 #cd #cf ,north ,moore ,street1 ,n4 ,y4 ,,the ,,greatest ,,stories ,,of ,wonderful ,inventions and ,thrilling ,adventures --,ever ,written ,are-- ,the ,jack ,wright ,stories ,by ,,noname1 --,,published ,,in-- ,,the ,,boys' ,,star ,,library ,,price #e ,,cents ,,per ,,copy4 #cb ,,pages4 ,,read ,,the ,,list ,,already ,,issued3 ,no4 #baf ,jack ,wright1 the ,boy ,inventor2 or1 ,hunting ,for a ,sunken ,treasure4 #bbj ,jack ,wright and ,his ,electric ,turtle2 or1 ,chasing the ,pirates of the ,spanish ,main4 #bbc ,jack ,wright's ,submarine ,catamaran2 or1 ,the ,phantom ,ship of the ,yellow ,sea4 #bbg ,jack ,wright and ,his ,ocean ,racer2 or1 ,around the ,world in ,twenty ,days4 #bbi ,jack ,wright and ,his ,electric ,canoe2 or1 ,working in the ,revenue ,service4 #bca ,jack ,wright's ,air and ,water ,cutter2 or1 ,wonderful ,adventures on the ,wing and ,afloat4 #bce ,jack ,wright and ,his ,magnetic ,motor2 or1 ,the ,golden ,city of the ,sierras4 #bch ,jack ,wright1 the ,boy ,inventor1 and ,his ,under-,water ,ironclad2 or1 ,the ,treasure of the ,sandy ,sea4 #bda ,jack ,wright and ,his ,electric ,deers2 or1 ,fighting the ,bandits of the ,black ,hills4 #bdf ,jack ,wright and ,his ,prairie ,engine2 or1 ,among the ,bushmen of ,australia4 ,for sale by all newsdealers in the ,united ,states and ,canada1 or sent to your address1 postage free1 on receipt of price4 ,address ,,frank ,,tousey1 ,publisher1 ,box #bgcj4 #cd #cf ,north ,moore ,street1 ,n4 ,y4 ,,our #aj ,,cent ,,books ,,useful1 ,,instructive ,,and ,,amusing4 ,containing valuable information on almost every subject1 such as ,writing1 ,speaking1 ,dancing1 ,flirting1 ,cooking2 also1 ,rules of ,etiquette1 ,the ,art of ,ventriloquism1 ,gymnastic ,exercises1 and ,the ,science of ,self-,defense4 ,no4 ,price4 #a4 ,,napoleon',s ,,oraculum ,,and ,,dream ,,book1 #aj;c #b4 ,,how ,,to ,,do ,,tricks1 #aj;c #c4 ,,how ,,to ,,flirt1 #aj;c #d4 ,,how ,,to ,,dance1 #aj;c #e4 ,,how ,,to ,,make ,,love1 #aj;c #f4 ,,how ,,to ,,become ,,an ,,athlete1 #aj;c #g4 ,,how ,,to ,,keep ,,birds1 #aj;c #h4 ,,how ,,to ,,become ,a ,,scientist1 #aj;c #i4 ,,how ,,to ,,become ,a ,,ventriloquist1 #aj;c #aj4 ,,how ,,to ,,box1 #aj;c #aa4 ,,how ,,to ,,write ,,love ,,letters1 #aj;c #ab4 ,,how ,,to ,,write ,,letters ,,to ,,ladies1 #aj;c #ac4 ,,how ,,to ,,do ,,it2 ,or1 ,,book ,,of ,,etiquette1 #aj;c #ad4 ,,how ,,to ,,make ,,candy1 #aj;c #ae4 ,,how ,,to ,,become ,,rich1 #aj;c #af4 ,,how ,,to ,,keep ,a ,,window ,,garden1 #aj;c #ag4 ,,how ,,to ,,dress1 #aj;c #ah4 ,,how ,,to ,,become ,,beautiful1 #aj;c #ai4 ,,frank ,,tousey',s ,,united ,,states ,,distance ,,tables1 ,,pocket ,,companion ,,and ,,guide1 #aj;c #bj4 ,,how ,,to ,,entertain ,,an ,,evening ,,party1 #aj;c #ba4 ,,how ,,to ,,hunt ,,and ,,fish1 #aj;c #bb4 ,,how ,,to ,,do ,,second ,,sight1 #aj;c #bc4 ,,how ,,to ,,explain ,,dreams1 #aj;c #bd4 ,,how ,,to ,,write ,,letters ,,to ,,gentlemen1 #aj;c #be4 ,,how ,,to ,,become ,a ,,gymnast1 #aj;c #bf4 ,,how ,,to ,,row1 ,,sail ,,and ,,build ,a ,,boat1 #aj;c #bg4 ,,how ,,to ,,recite ,,and ,,book ,,of ,,recitations1 #aj;c #bh4 ,,how ,,to ,,tell ,,fortunes1 #aj;c #bi4 ,,how ,,to ,,become ,,an ,,inventor1 #aj;c #cj4 ,,how ,,to ,,cook1 #aj;c #ca4 ,,how ,,to ,,become ,a ,,speaker1 #aj;c #cb4 ,,how ,,to ,,ride ,a ,,bicycle1 #aj;c #cc4 ,,how ,,to ,,behave1 #aj;c #cd4 ,,how ,,to ,,fence1 #aj;c #ce4 ,,how ,,to ,,play ,,games1 #aj;c #cf4 ,,how ,,to ,,solve ,,conundrums1 #aj;c #cg4 ,,how ,,to ,,keep ,,house1 #aj;c #ch4 ,,how ,,to ,,become ,,your ,,own ,,doctor1 #aj;c #ci4 ,,how ,,to ,,raise ,,dogs1 ,,poultry1 ,,pigeons ,,and ,,rabbits4 #aj;c #dj4 ,,how ,,to ,,make ,,and ,,set ,,traps1 #aj;c #da4 ,,the ,,boys ,,of ,,new ,,york ,,end ,,men',s ,,joke ,,book1 #aj;c #db4 ,,the ,,boys ,,of ,,new ,,york ,,stump ,,speaker1 #aj;c #dc4 ,,how ,,to ,,become ,a ,,magician1 #aj;c #dd4 ,,how ,,to ,,write ,,in ,,an ,,album1 #aj;c #de4 ,,the ,,boys ,,of ,,new ,,york ,,minstrel ,,guide ,,and ,,joke ,,book1 #aj;c #df4 ,,how ,,to ,,make ,,and ,,use ,,electricity1 #aj;c #dg4 ,,how ,,to ,,break1 ,,ride ,,and ,,drive ,a ,,horse1 #aj;c #dh4 ,,how ,,to ,,build ,,and ,,sail ,,canoes1 #aj;c #di4 ,,how ,,to ,,debate1 #aj;c #ej4 ,,how ,,to ,,stuff ,,birds ,,and ,,animals1 #aj;c #ea4 ,,how ,,to ,,do ,,tricks ,,with ,,cards1 #aj;c #eb4 ,,how ,,to ,,play ,,cards1 #aj;c #ec4 ,,how ,,to ,,write ,,letters1 #aj;c #ed4 ,,how ,,to ,,keep ,,and ,,manage ,,pets1 #aj;c #ee4 ,,how ,,to ,,collect ,,stamps ,,and ,,coins1 #aj;c #ef4 ,,how ,,to ,,become ,,an ,,engineer1 #aj;c #eg4 ,,how ,,to ,,make ,,musical ,,instruments1 #aj;c ,all the above books are for sale by newsdealers throughout the ,united ,states and ,canada1 or they will be sent1 postage paid1 to your address1 on receipt of #aj cents each4 ,,frank ,,tousey1 ,publisher4 ,box #bgcj4 #cd #cf ,,north ,,moore ,,st41 ,n4 ,y4 99 99 99 99 99 ,transcriber's note2 ,italic text is denoted by underscores and bold text by equal signs4 ,words in small capitals are shown in ,,uppercase4 ,obvious typographical errors have been corrected4 9999999999999999999999999999999999999999 9999999999999999999999999999999999999999 99999999999999999999999999999999