preceding methods; prove it by dipping a stick first in the sugar, and then into cold water, and the moment it touches the latter, it will, if matured, snap like glass. Be careful that the fire is not too fierce, as by flaming up the sides of the pan, it will burn, discolour, and spoil the sugar.

49. French Method.

Put into a pan syrup enough of clarified sugar to fill the moulds; boil it until it comes to the state called small feather, skim it well, take the pan from the fire, and pour it into a small quantity of spirit of wine, sufficient to make it sparkle; let it rest till the skin, which is the candy, rises on the surface; take it off with the skimmer, and pour it directly into a mould; which keep in the stove at 90 degrees heat for eight days; then strain the candy by a hole, slanting the mould on a bason or pan to receive the drainings; let it drain till it is perfectly dry, then loosen the paper by moistening it with warm water; warm it all round near the fire, and turn the candy by striking it hard on the table. Put it on a sieve in the stove, to finish drying it; but do not touch it while there, and keep up an equal heat, otherwise there will be only a mash instead of candy. Spirit of wine will take off grease, and not affect the candy, as it soon evaporates.

50. TO CANDY ANY SORT OF FRUIT.

When finished in the syrup, put a layer into a new sieve, and dip it suddenly into hot water to take off the syrup that hangs about it: put it into a napkin before the fire to drain, and then do more in the sieve. Have ready sifted double refined sugar, which shake over the fruit till covered quite white. Set it on the shallow end of the sieve in a warm oven, and turn it two or three times. It must not be cold till dry. Watch it carefully.

Take a quantity of clarified sugar in that state that on dipping the finger into the pan the sugar which adheres to it will break with a slight noise; this is called crack. When the sugar is near this, put in two or three drops of lemon juice, or a little vinegar to prevent its graining. When it has come to the crack, take it off instantly, and dip the pan into cold water, to prevent its burning; let it stand alittle, and then pour it on a marble which must be previously rubbed with oil. Cut the sugar into small pieces, when it will be ready for use. One drop of citron will flavour a considerable quantity.

52. BON-BONS.

Provide leaden moulds, which must be of various shapes, and be oiled with oil of sweet almonds. Take a quantity of brown sugar syrup in the proportion to their size, in that

state called a blow, which may be known by dipping the skimmer into the sugar, shaking it, and blowing through the holes, when parts of light may be seen: add a drop of any esteemed essence. If the bon-bons are preferred white, when the sugar has cooled a little, stir it round the pan tillit grains, and shines on the surface; then pour it into a funnel and fill the little moulds, when it will take a proper form and harden: as soon as it is cold take it from the moulds; dry it two or three days, and put it upon paper. If the bon-bons are required to be coloured, add the colour just as the sugar is ready to be taken off the fire.

53. CANDIED GINGER.

Put 1 ounce of race ginger grated fine, a pound of loaf sugar beat fine, into a preserving pan, with as much water as will dissolve the sugar. Stir them well together over a slow fire till the sugar begins to boil. Then stir in another pound of sugar, beat fine, and keep stirring it till it grows thick. Then take it off the fire, and drop it in cakes upon earthen dishes. Set them in a warm place to dry, when they will become hard and brittle, and look white.

54. CANDIED HOREHOUND.

Boil it in water until the juice is extracted: then boil a sufficient quantity of sugar to a great height, and add the juice to it. Stir it with a spoon against the sides of the sugar pan, till it begins to grow thick, then pour it out into a paper case that is dusted with fine sugar, and cut it into squares; dry the horehound, and put it into the sugar finely powdered and sifted.

55. WHITE SUGAR CANDY.

Sugar crystallized by the saturated syrup being left in a very warm place, from 90 to 100 degrees Fahrenheit, and the shooting promoted by placing sticks, or a net of threads at some distances from each other in the liquor: it is also deposited from compound syrup, and does not retain any of the foreign substances with which it is loaded.

56. TO CLARIFY LOAF SUGAR,

Break the same into a copper pan, which will hold 1-3d more, put half a pint of water to each pound of sugar, mix one white of egg to every 6 pounds; when it rises in boiling, throw in a little cold water, which must be kept ready in case it should boil over; skim it the fourth time of rising; continue to throw in a little cold water each time till the scum ceases to rise, and strain it through a sieve, cloth, or flannel bag. Save the scum, which, when a certain quantity is taken off, may be clarified. The latter skimming will do to add to fermented wines.

57. TO CLARIFY COARSE BROWN SUGAR.

Put 50 pounds of coarse brown sugar into a pan, which will contain 1-3d more, pour in 20 pints of water, well mixed with 5 whites of eggs; pound 5 pounds of small charcoal, mix it in the pan while on the fire, and boil it till it looks as black as ink. If it rises too fast, add cold water, strain it through a bag, and though at first it will be black, continue to strain it until it becomes quite clear; which may be seen by putting the syrup in a glass. Put it back until it comes out as fine as clarified loaf sugar.

58. TO IMPROVE AND INCREASE SUGAR.

To 5 pounds of coarse brown sugar, add 1 pound of flour, and there will be obtained 6 pounds of sugar worth 10 per cent. more in colour and quality.

59. TO CANDY ORANGE PEEL.

Soak the peels in cold water, which change frequently till they lose their bitterness; then put them into syrup till they become soft and transparent. Then they are to be

taken out and drained.

60. CANDIED LEMON PEEL.

This is made by boiling lemon peel with sugar, and then, exposing to the air until the sugar crystallizes.

61. TO COLOUR CANDIED SUGAR.

Red. Boil an ounce of cochineal in half a pint of water. for 5 minutes, add an ounce of cream of tartar, half an ounce of pounded alum, and boil them on a slow fire 10 minutes; if it shows the colour clear on white paper, it is sufficient. Add two ounces of sugar, and bottle it for use.

Blue.-Put a little warm water in a plate, and rub an indigo-stone in it till the colour has come to the tint required. Yellow-Rub with some water a little gamboge on a plate, or infuse the heart of a yellow lily flower, with milkwarm water.

In

Green-Boil the leaves of spinach about a minute in a little water, and, when strained, bottle the liquor for use. colouring refined sugars, taste and fancy must guide.

62. DEVICES IN SUGAR.

Steep gum-tragacanth in rose-water, and with double refined sugar make it into a paste, and colour and mould it to fancy.

63. WHIPT SYLLABUB.

Rub a lump of loaf sugar on the outside of a lemon, and put it into a pint of thick cream, and sweeten it to taste. Squeeze in the juice of a lemon, and add a glass of Madeira wine, or French brandy. Mill it to a froth with a chocolate mill, take off the froth as it rises, and lay it in a hair sieve.

Fill one half of the glass with red wine, then lay the froth as high as possible, but take care that it is well drained in the sieve, otherwise it will mix with the wine, and the sylla bub be spoiled.

64. A SOLID SYLLABUB.

To a quart of rich cream put a quart of white wine, the juice of two lemons, with the rind of one grated, and sweeten it to taste. Whip it up well and take off the froth as it rises. Put it upon a hair sieve, and let it stand in a cool place till the next day. Then half fill the glasses with the scum, and heap up the froth as high as possible. The bottom will look clear, and it will keep several days.

65. SNOW BALLS.

Pare and take out the cores of five large baking apples, and fill the holes with orange or quince marmalade. Then take some good hot paste, roll the apples in it, and make the crust of an equal thickness; put them in a tin dripping pan, bake them in a moderate oven, and when taken out, make iceing for them; let the same be a quarter of an inch thick, and set them a good distance from the fire until they become hardened, but be cautious that they are not browned. 66. CAPILLAIRE.

Mix six eggs well beat up, with fourteen pounds of loaf sugar, and three pounds of coarse sugar. Put them into three quarts of water, boil it twice, skim it well, and add a quarter of a pint of orange flower water: strain it through a jelly-bag, and put it into bottles for use. A spoonful or two of this syrup put into a draught of either cold or warm water, makes it drink exceedingly pleasant.

67. CONFECTIONARY DROPS.

Take double refined sugar, pound and sift it through a hair sieve, not too fine; then sift it through a silk sieve, to take out all the fine dust, which would destroy the beauty of the drop. Put the sugar into a clean pan, and moisten it with any aromatic; if rose-water, pour it in slowly, stirring it with a paddle, which the sugar will fall from, as soon as it is moist enough, without sticking. Colour it with a small quantity of liquid carmine, or any other colour, ground fine. Take a small pan with a lip, fill it three parts with paste, place it on a small stove, the half hole being of the size of the pan, and stir the sugar with a little ivory or bone handle, until it becomes liquid. When it almost boils, take it from the fire and continue to stir it if it be too moist, take a little of the powdered sugar, and add a spoonful to the paste, and stir it till it is of such a consistence as to run without too much extension. Have a tin plate, very clean

and smooth; take the little pan in the left hand, and hold in the right a bit of iron, copper, or silver wire, four inches long, to take off the drop from the lip of the pan, and let it fall egularly on the tin plate; two hours afterwards, take off the drops with the blade of a knife.

68. CHOCOLATE DROPS.

Scrape the chocolate to powder, and put an ounce fo cach pound of sugar; moisten the paste with clear water, work it as above, only take care to use all the paste prepared, as, if it be put on the fire a second time, it greases, and the drop is not of the proper thickness.

69. ORANGE-FLOWER DROPS.

These are made as the sugar drops, only using orangeflower water, or, instead of it, use the essence of naroli, which is the essential oil of that flower.

70. COFFEE DROPS.

An ounce of coffee to a pound of sugar will form a strong decoction: when cleared, use it to moisten the sugar, and then make the drops as above.

71. PEPPERMINT DROPS.

The only requisites to make these are, extreme cleanliness, the finest sugar, and a few drops of the essence of peppermint.

72. CLOVE DROPS.

These are made as the cinnamon drops, the cloves being pounded, or the essence used. Good cloves should be black, heavy, of a pungent smell, hot to the taste, and full of oil.

73. GINGER DROPS.

Pound and sift through a silk sieve the required quantity of ginger, according to the strength wanted, and add it to the sugar with clear water. China ginger is the best, being aromatic as well as hot and sharp tasted.

74. LIQUORICE LOZENGES.

Take of extract of liquorice,

double refined sugar, each 10 oz.
tragacanth, powdered, 3 oz.

Powder them thoroughly, and make them into lozenges with

rose-water.

These are agreeable pectorals, and may be used at pleasure in tickling conghs. The above receipt is the easiest and best mode of making these lozenges. Refined extract of liquorice should be used: and it is easily powdered in the cold, after it has been laid or some days in a dry and rather warm place.