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.
HAND BOOK.
FOR MAKING ALL KINDS OF
CANDY, ICE CREAM
SYRUPS,
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'sart, it is essentially necessary that the practitioner shouldcarefully study and observe the difference in its qualities, thechanges which it undergoes or effects when combined withother articles in the process of manufacture, and also thedifferent forms which it assumes by itself, at various stages.Without this knowledge, a man will never become a thoroughand efficient workman, and it can only be acquired by practiceand experience.
The first process which it undergoes, in the hands of theconfectioner, is that of clarification. It is conducted on thesame principle as the refining of sugar, although not carriedout in every particular.
Clarification of Raw Sugar.—For every six pounds ofsugar required to be clarified, take one quart of water, thewhite 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 avery fine, transparent, and colorless syrup is required, useeither charcoal, finely powdered, or ivory-black, instead of theblood. Put the white of an egg in the water, and whisk it to afroth; then add either of the other articles mentioned, and thesugar; place the pan containing the ingredients on the stove-fire,and stir them well with the spatula, until the sugar isdissolved, and is nearly boiling.
When the ebullition commences, throw in a little coldwater to check it; this causes the coarser parts to separatemore freely, by which means the whole of the impurities attachthemselves to the clarifying matter used; continue thisfor about five minutes, using about one pint of water to everysix pounds of sugar, or more, until you consider the whole ofthe dross is discharged, and there remains a fine clear syrup.Then place it by the side of the stove, and carefully removewith a skimmer the scum which has formed on the top; itmay also be taken off as it rises, but I find the best method isto let it remain a short time after it is clarified, before it is removed;otherwise, if you take it off as it rises, part o