to remain in this position until it
records 310 degrees, then quickly take out the thermometer, lift off the
pan and pour contents into frames, tins, or on a pouring slab, which
have been previously oiled. If on a pouring slab, mark the boil into
bars or squares, while warm, with a knife or taffy cutter: when quite
cold it is ready for sale.

LEMON TAFFY.

14 lbs. White Sugar.
1/2 ounce Cream Tartar.
Saffron Coloring.
2 quarts Water.
Lemon Flavoring.

PROCESS.--Proceed as directed for plain taffy. When the sugar reaches
305 degrees, add a few drops of saffron color; when it reaches 310
degrees, add a few drops of oil of lemon and pour out immediately into
frames or tins; or if on pouring slab, mark out into bars or squares
before it gets cold. The pouring slab should be level so that the sheet
should be all the same thickness.

BUTTER SCOTCH.

8 lbs. White Sugar.
1 lb. Fresh Butter.
Lemon Flavoring.
1/4 oz. Cream of Tartar.
1 quart Water.

PROCESS.--Melt the sugar in the water by an occasional stir when the pan
is on the fire, then add the cream of tartar and boil up to 300, lift
the pan on to the side of the furnace and add butter in small pieces
broken off by the hand; slip the pan on the fire again, adding the lemon
flavoring; let it boil through so that all the butter is boiled in then
pour into frames; when partly cold mark with cutter into small squares;
when cold divide the squares; wrap each in wax-paper; sold generally in
one cent packages.

N.B.--There is good butter scotch and better butter scotch, but no bad
butter scotch; this quality may be improved by the addition of a large
proportion of butter: some makers would put 2 lbs. or even 3 lbs. to
this quantity, but that would be regulated by the class of trade and the
size squares. These frames are made to hold 144 squares; a boil this
size will make each square weigh about 1 oz., but any weight of square
may be arranged by the adding or deducting from the boil.

EVERTON TAFFY.

12 lbs. White Sugar.
2 lbs. Dark Sugar.
2 lbs. Fresh Butter.
1/2 oz. Cream of Tartar.
2 quarts Water.
Lemon Flavoring.

PROCESS.--Melt the sugar in the water, add the cream of tartar and boil
the whole to the degree of 300; lift the pan on the side of the fire put
in the butter in small pieces, place the pan again on the fire and let
it boil through; add the lemon and give it time to mix in, then pour out
contents into fram