simple and may be done with little trouble. When the drops have
been made and set, break them up and sift them well in a coarse sieve,
now shake them over a pan which is boiling, so that they get damped by
steam, and throw them in a heap of crystal sugar; mix them well up, so
that the sugar adheres to the drops uniformly: now sift them out of the
sugar again and they will dry in a few minutes and be ready for packing.
Another method is, when the drops have been made and sifted, to have a
thin solution of gum or gelatine and shake it over them and rub them all
together till damp all over; now throw over them sufficient crystal
sugar to coat them and mix them up; when dry sift again and pack.

N.B.---When being crystalized the goods should be warm, not hot, or
they will candy. Large French pears should be crystalized by the latter
process and be almost cold during the operation; being bulky they
retain the heat a long time, and therefore have a great tendency to
grain.

IMITATION INDIAN CORN.

8 lbs. White Sugar.
2 lbs. Glucose.
Yellow Color.
3 pints Water.
Lemon Flavoring.

PROCESS.--Boil the sugar, glucose and water to weak crack, 305; pour the
boil on slab, flavor with lemon and color yellow; cut this boil in two
and pull one-half over the hook; roll the pulled half out in lengths
about the size of a corn pod; now put the plain yellow sugar through the
Tom Thumb drop rollers, loosening the screws a little, and ease the
pulled sugar with sheets from the machine; if done carefully, the result
will be a good imitation of real Indian corn.

POPCORN BALLS.

Roast the corn berries over a smokeless fire in a corn popper (get our
price for corn poppers); keep shaking until every berry has burst; boil
sufficient sugar and water to the degree of feather, 245; add to each 7
lbs. syrup, four ounces of dissolved gum arabic; wet the popped corn in
this syrup, and roll them in fine pulverized sugar until coated all
over, then lay them aside; when dry repeat the coating process in the
same manner until they have taken up the desired thickness of sugar.
Weigh or measure sufficient coated berries, according to size of ball
required, moisten them with thin syrup, partly form the ball by hand,
then put it in a pop corn ball press and press tightly into shape, then
form into balls in the usual way with pop corn ball press.

[Illustration: Pop Corn Ball Press

Makes Balls 3-1/2 inches diameter, has brass cups top a