1/2 lbs. Gelatine.
3 lbs. Cocoanut sliced.
1 oz. Acid Tartaric.
3 pints Water.
Saffron Color.
Lemon Flavor.

PROCESS.--Soak the gelatine in cold water for twelve hours, boil the
sugar, glucose and water to a stiff ball, 255; remove the pan from the
fire; stir in the gelatine till dissolved; let it stand for a few
minutes and remove the scum from the top, then add the acid, flavor and
cocoanut; gently stir the whole until well mixed; tinge a bright yellow
with saffron; pour into oiled tins, making the sheet 1/2 inch thick;
when set, cut up in sticks to sell two or four for a cent.

N.B.--This boil may be divided into two lots, one half colored red and
flavored, raspberry, or a second boil may be made precisely as this one
altering the color and flavor only.

PATENT RUBBER CANDY MOULDS

New Patterns.

The best process in the world for making moulded Bon-bons or French
Creams and grained work, is by using Patent Rubber Candy Moulds. They
will entirely supplant the use of starch as a mould for manufacturing
such candies for the following reasons.

I.--Not alone can all the patterns at present made in starch be
reproduced in these moulds but also a large variety of others with a
perfection not before known, and which it would be impossible to use
in starch.

II.--A much superior quality of goods is produced, in as much as the
candies show as perfect a pattern as the moulds themselves.

III.--A saving at least 33 per cent is accomplished in labor.

IV.--No starch boards or starch is required, consequently the filling,
printing, sifting and blowing off are dispensed with--six items of
expense.

V.--The moulds specially facilitate the making of cream walnuts, cream
almonds and cream jellies and other combinations, because the nuts,
etc., can be pressed on the candy as soon as it has been poured into
the moulds. This cannot be done with starch moulds, as any pressure on
those will destroy the pattern.

VI.--Casting into starch moulds requires considerable experience and
skill in order to do work well, while any workman can turn out the
most perfect work with the rubber moulds, without any previous
experience in such work.

VII.--A saving of room is effected, as a starch room is not required
and the capacity of the rubber moulds is so much greater than starch
boards of equal size that a comparatively less number of moulds are
required to produc