hot and transparent when cold. It is therefore necessary to use some lowering agent for all boilings intended for clear goods, such as drops, taffies, rocks. &c.

Fig. 29. Pyramid Forms. No. 1, 22½ inch, 2 rings Price,    90c. No. 2, 32 inch, 3 rings Price,   $1 10.

Fig. 21. CANDY SCRAPER AND SPREADER. 12 inches long         65c 6 " " 30c

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

Glucose, being cheaper than sugar, is valuable to the confectioner, not only for its lowering qualities, but also as a bulk producer, reducing the cost of the product. On this account there is a tendency to overdo it by using too much, the result causing goods to become sticky and turn soft immediately they are exposed to the atmosphere, not only so, but we have seen drops running to a solid lump in bottles through being overdosed. If glucose is used in proper proportions, it makes an excellent lowering agent, and will answer the purpose first rate for ordinary drops and the like. Use three lbs. of glucose to every 14 lbs. of sugar; keep a panful on the furnace top, so that it will always be hot and may be easily measured by means of a saucepan or ladle holding the exact quantity; add the glucose when sugar begins to boil.

FLAVORS AND COLORS.

These form almost as important a part of the trade as the sugar itself, and it should be the chief object of every workman to try and excel in these two important features; if you do not use good flavors, it is a moral certainty you cannot produce good candies. Flavors for boiled sugars should be specially prepared, those bought at an ordinary chemist shop may do very well for flavoring custards and pastry, but are of no use for boiled sugars, in fact better use no essence at all, as they are so weak that, to give the drops &c., even a slight taste the quantity required reduces the degree to which the sugar has been boiled so much that it works like putty, and sticks to the machine while being pressed through; the drops when finished look dull, dragged and stick together when bottled; tons of drops are weekly spoiled by small makers using such flavors, while a little trouble and less expense would put them out of their misery, besides giving to the goods that clear bright dry appearance to be found in the drops of a respectable house.

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

It is the variety of pleasant flavors that is desired and it is the business of the confectioner to supply it. Flavors for sugar boiling should be as concentrated as it is possible for it to be. Several large houses who have confined their attention to the wants and requirements of the confectionery and mineral water trades have succeeded in producing fruit essences of quality, which is a pleasure to work with. Being very powerful, little is required to give the boil rich flavor, consequently it passes through the machine easily, forming a perfect drop on which the clear imprint of the engraving characteristic of the machine used. Essential oils used by confectioners are those having an agreeable aromatic flavor, and should be used in their original strength, without being adulterated or reduced. It is absolutely necessary that they should be pure and fresh, more particularly the oils of lemon and orange, as when not fresh and pure they partake of the flavor of turpentine, and are particularly unpleasant to the taste.

Small makers would do well to buy carefully from a good house not more than would be used up in two or three months, especially the two before mentioned. Some oils on the contrary, improve by keeping such as peppermint and lavender. All essences and oils are best kept well corked in a cool dark place.

These oils being powerful, popular and expensive, they are frequently adulterated. Cream of tartar and tartaric acid on account of the price is often increased, the former with different cheap powders, the latter usually with alum. Many people fail in the process through no fault of their own, but simply through their being supplied with inferior ingredients, it is therefore of importance, that colors and flavors should be purchased at some respectable house; get list of oils' extracts and essences from Fletcher Mnf'g. Co. who are large dealers in these goods.

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

WRINKLES WORTH READING ON SUGAR BOILING.

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

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

Many weak sugars burn on a clear fire before they come to a degree of crack. In this case sprinkle a little fresh fuel or ashes over the fire and replace the pan again. Should it again catch, repeat the operation nursing it up to the desired degree. Bad boiling sugar is very troublesome. A