inds of sugar sticks will answer
for the variety of bull's eyes. The process and ingredients are
precisely alike. The sticks may or may not be drawn out a little
thicker, according to the size of drop required. Cream of tartar may be
substituted for glucose in all recipes given for boiled goods. The sugar
is not boiled quite so high for hand goods or pulled sugar as it is for
machine drops; being a little lower it works better, keeps longer
pliable, and is less brittle when cold.

ROUND BALLS.

8 lbs. Sugar.
2 lbs. Glucose.
Color.
3 pints water.
Flavor.

PROCESS.--Boil the sugar, water and glucose in the usual way to weak
crack, say 300; pour the boil on the slab, color and flavor to taste;
work the batch up until stiffish, then roll the boil round, getting one
end down to a point as directed for sticks, pull it off in lengths of
about three feet and about one inch thick; cut in pieces with "JACKSON
BALL CUTTER" and roll round with the hand. An expert assistant is
necessary for this operation, as the balls must be shaped while hot and
kept on the move till cold.

[Illustration: JACKSON BALL CUTTERS.

This cut represents our Improved Ball Cutter, or Press, which cuts only
one size ball; the improvement consists of a finger bar, operated by a
cam, so that each time the handle is raised the fingers throw out the
balls from between the knives.

Fig 211 a.

No. 1 Cuts 8 balls, 1-1/8 inch diameter (with Fingerbar)}
" 2 " 11 balls, 13-16 in. " " } $15 00
" 3 " 9 balls, 1 inch " " }
]

[Illustration: Jackson Ball Cutter.

This Machine has two steel knives, and is regulated by a gauge, so that
it will cut Balls of any size.

Fig. 210 a.

Price, $5 00 ]

This general recipe will apply to all balls. For details of pulling,
striping, casing and variety the reader is referred to the various
processes given for sticks and bulls eyes. They are all made and
finished in this way. For small sizes, pull out the lengths thinner; for
large sizes, thicker.

To make the various striped balls nicely, requires practice and a good
deal of it. No amount of book learning will teach those who are quite
ignorant of sugar boiling; but at the same time if the reader has
mastered the simpler process at the beginning of the book, he is quite
capable of understanding this and working out his own ideas in this way;
but hand-made balls should not be attempted u