the purpose first
rate for ordinary drops and the like. Use three lbs. of glucose to every
14 lbs. of sugar; keep a panful on the furnace top, so that it will
always be hot and may be easily measured by means of a saucepan or ladle
holding the exact quantity; add the glucose when sugar begins to boil.

FLAVORS AND COLORS.

These form almost as important a part of the trade as the sugar itself,
and it should be the chief object of every workman to try and excel in
these two important features; if you do not use _good flavors_, it is a
moral certainty you cannot produce _good candies_. Flavors for boiled
sugars should be specially prepared, those bought at an ordinary
_chemist shop may do very well for flavoring custards and pastry, but
are of no use for boiled sugars, in fact better use no essence at all,
as they_ are so weak that, to give the drops &c., even a slight taste
the quantity required reduces the degree to which the sugar has been
boiled so much that it works like putty, and sticks to the machine while
being pressed through; the drops when finished look dull, dragged and
stick together when bottled; tons of drops are weekly spoiled by small
makers using such flavors, while a little trouble and less expense would
put them out of their misery, besides giving to the goods that clear
bright dry appearance to be found in the drops of a respectable house.

It must be remembered that the flavor is the very life of the candy.
Color may please the eye, but excellence in that alone is not all that
is required. A buyer may be attracted by the eye, but he does not eat
with it. Neither old or young would knowingly eat only colored sugar. A
sweet taste may be satisfied with sugar alone.

It is the variety of pleasant flavors that is desired and it is the
business of the confectioner to supply it. Flavors for sugar boiling
should be as concentrated as it is possible for it to be. Several large
houses who have confined their attention to the wants and requirements
of the confectionery and mineral water trades have succeeded in
producing fruit essences of quality, which is a pleasure to work with.
Being very powerful, little is required to give the boil rich flavor,
consequently it passes through the machine easily, forming a perfect
drop on which the clear imprint of the engraving characteristic of the
machine used. Essential oils used by confectioners are those having an
agreeable aromatic flavor, and should be used in