remove it;
then add the acid, flavor and sufficient color to make bright yellow;
pour the mixing into pineapple moulds; keep them in a cold place till
set; pack them in layers in wire frames; put them in the crystalizing
tins and cover with cold syrup; stand aside where they will not be
shaken or disturbed for twelve or fourteen hours; then draw off the
surplus syrup and put them in clean trays to dry. In flavoring these
goods, use the pineapple gently, only a few drops, too much spoils them.

[Illustration: Fig. 213 a.

"Daisy" Peanut Roaster.

Price, $5 00

We make this to fit ordinary Cook Stoves if so ordered at same price.

This Roaster fits your Candy Furnace.]

[Illustration: Fletcher's "UNCLE SAM" Dry Air Peanut Warmer.

Japanned and Ornamented Glass Front.

Size--1 foot 7 in. x 1 foot 5 in., 1 foot 10 in. high.

Price complete $6 50]

[Illustration: Kingery's Perfection Steam Power Coffee and Peanut
Roaster and Warmer.

Size and Style of Machine we carry in stock marked thus*

With Steam
Whistle.
1 Peck Size, Tin Warmer $100 00 $104 00
*1 Peck Size, Copper Warmer 108 00 112 00
2 Peck Size, Tin Warmer 115 00 119 00
2 Peck Size, Copper Warmer 124 00 128 00
1 Bushel Size, Tin Warmer 135 00 139 00
1 Bushel Size, Copper Warmer 148 00 152 00
]

BEST WAY TO CRYSTALIZE GUM GOODS.

13 lbs. Best White Sugar.
2 quarts Water.

PROCESS.--Have the goods cleaned and put in crystalizing tins; bring the
above quantity of sugar and water just to the boil and stand aside until
only milk warm; then pour it gently over the goods until covered; then
slip the hands into the middle of the goods, and with the fingers just
ease this bulk so that the syrup will flow freely between them; withdraw
the hands carefully and cover the tin; do not again disturb it for the
next twelve hours, when the goods will be ready to drain and dry. To an
experienced man, this method may seem a little dangerous and likely to
spoil the crystal; but it will not do so if done carefully. Of course,
it is understood the goods are not to be roughly stirred up, but simply
loosened.

Concentrated Flower and Essence Flavors for Confectioners.

ESPECIALLY ADAPTED FOR FINEST WORK.

Essence Maraschino.
" Pistachio.
" Ratafia.
" Lilly of the Valley