n be substituted for
flavoring Noyeau.

WHAT TO DO WITH SCRAPS AND SIFTINGS.

It is necessary to know how to use up the scraps, siftings, spoiled boil
candies and otherwise unsaleable goods. People who make jam or
liquorice goods know of course what to do with them; but small makers
often accumulate lots of waste which seems always in the way. This
should be avoided as much as possible, not only on the ground of
economy, but for the good order and general appearance of the workshop.
Keep the acid scraps separate from the others; have two pans
(earthenware will do) and make it a rule, when sweeping down the plates,
to throw the acid scraps into one pan and the others into the second
pan; keep them well covered with water, and, as the syrup then gets too
thick, put in more water in order that the scraps may dissolve. When
making dark goods such as cough candy, cough drops, cocoanut candy,
stick jaw, etc., use a proportion of this syrup in each boil, dipping it
out with a ladle. As a rule a careful workman would use up his scraps
every day. Some use the machine scraps by putting them in the next boil
when sugar is on the slab. The writer's experience is that that method
is objectionable, as it not only causes the boil to be cloudy, but very
often grains it. Melt the acid scraps in water enough to form a thin
syrup; put in some whiting, powdered chalk or lime; put the pan on the
fire and stir until whole boils; see that all the scraps are dissolved;
remove the pan and let it stand for an hour, then strain through
flannel. Use this syrup in the same way as the other for making common
goods.

CREAM FOR CHOCOLATE CREAMS OR BARS.

10 lbs. White Sugar.
3 pints Water.
2-1/2 lbs. Glucose.

PROCESS.--Put the sugar, glucose and water in a clean pan and boil in
the usual way until the batch reaches the degree of feather 245; (keep
the sides of the pan free from sugar); pour out on damp pouring plate
and let it remain till nearly cold; then with long pallette knife
commence to rub the sugar against the plate and work it about until it
changes from a clear syrup to snow white creamy substance; then knead it
with the hand until of uniform softness and no lumps left in the mass;
it is now ready for use and may be kept covered in stoneware jars until
required for various purposes. In winter the sugar need not be boiled so
high; in hot weather, a little higher. When packing the cream away in
jars it is better to keep the