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  ******************************************************************
  Transcriber's Note:
  I have never seen a health warning on a book before but I have been
  asked to provide one here. Some of the ingredients used in these
  procedures are toxic to say the least. For instance, the recipe for
  Ching's Brown Worm Lozenges on p40 contains the line:
  'Each lozenge should contain half a grain of mercury.'
  Now, times and attitudes may change but mercury does not.
  As a record of how things were done the volume is fine but as a
  recipe book danger lurks in these pages. Unless you are very, very
  sure of what you are doing please treat this as a reference book,
  not a practical guide.

  More mundane note at the end of the book.
  ******************************************************************


                      HOW TO MAKE CANDY.


                         A COMPLETE

                         HAND BOOK.

                   FOR MAKING ALL KINDS OF

                      CANDY, ICE CREAM

                           SYRUPS,

                      ESSENCES ETC. ETC.


                          NEW YORK:
                   FRANK TOUSEY, Publisher
                34 AND 36 NORTH MOORE STREET.


    Entered according to Act of Congress, in the year 1891, by
                       FRANK TOUSEY,
    in the Office of the Librarian of Congress at Washington, D.C.




HOW TO MAKE CANDY.




CONFECTIONERY.


As sugar is the basis or groundwork of the confectioner's art, it is
essentially necessary that the practitioner should carefully study and
observe the difference in its qualities, the changes which it undergoes
or effects when combined with other articles in the process of
manufacture, and also the different forms which it assumes by itself,
at various stages. Without this knowledge, a man will never become a
thorough and efficient workman, and it can only be acquired by practice
and experience.

The first process which it undergoes, in the hands of the confectioner,
is that of clarification. It is conducted on the same principle as the
refining of sugar, although not carried out in every particular.


CLARIFICATION OF RAW SUGAR.--For every six pounds of sugar required
to be clarified, take one quart of water, the white of an egg, and
about half a tea-cupful of bullock's blood. Less than a pint will
be sufficient for 112 pounds; but if a very fine, transparent, and
colorless syrup is required, use either charcoal, finely powdered,
or ivory-black, instead of the blood. Put the white of an egg in the
water, and whisk it to a froth; then add either of the other articles
mentioned, and the sugar; place the pan containing the ingredients on
the stove-fire, and stir them well with the spatula, until the sugar is
dissolved, and is nearly boiling.

When the ebullition commences, throw in a little cold water to check
it; this causes the coarser parts to separate more freely, by which
means the whole of the impurities attach themselves to the clarifying
matter used; continue this for about five minutes, using about one pint
of water to every six pounds of sugar, or more, until you consider
the whole of the dross is discharged, and there remains a fine clear
syrup. Then place it by the side of the stove, and carefully remove
with a skimmer the scum which has formed on the top; it may also be
taken off as it rises, but I find the best method is to let it remain
a short time after it is clarified, before it is removed; otherwise,
if you take it off as it rises, part of the syrup is also taken with
it. When either charcoal or black is used, it must be passed through a
filtering-bag, made of thick flannel, in the shape of a cone, having a
hoop fastened round the