e an equal quantity of goods.

VIII.--No starch being used, the shop will remain much cleaner.

These moulds are made of Pure Para Rubber and will, with proper usage
last from twelve to fifteen years, judging from those which have been
in use for the past four years.

An objection which naturally suggests itself to a person who has never
tried these moulds, is that the candies might possibly have some taste
of the rubber. This is not the case, however.

NOT THE SLIGHTEST TASTE OF RUBBER

is discernable. Not one of our many customers, either in this city or
throughout the country, has made a single complaint. This proves that
there is absolutely no difference between candies made in rubber
moulds and candies made in starch moulds.

The demand for these moulds increases every year.

WRITE FOR PRICES AND PARTICULARS.

Cream to be run in these moulds should be cooked one degree lower than
usual for starch.

Crystal 1/2 degree lower than usual for starch.

Before using New Moulds for first time, soak for half an hour in
strong common washing soda and water.

CHEAP JELLY GOODS.

14 lbs. White Sugar.
12 lbs. Glucose.
3 lbs. Gelatine.
Flavor.
2 oz. Tartaric Acid.
2 pints water.
Color.

PROCESS.--Soak the gelatine in cold water for twelve hours; bring the
sugar, and water to a boil, then add the glucose and continue boiling
till it reaches the degree of stiff ball; remove the pan from the fire
and stir in the gelatine and acid till dissolved; color and flavor to
fancy; remove the scum and run the batch into tins. Set the goods aside
for twelve hours, then cut up into jubes and crystalize with fine
powdered sugar. This is a cheap line; there is not much body in them,
but they sell at a price and give satisfaction.

[Illustration: Funnel Droppers.

Tin. Copper.
No. 0 40 75
" 1 60 1.25
" 2 90 1.50
]

[Illustration: Candy Tongs.

Tin per thousand, $4.00
Brass " 5.50
Silvered " 7.00
]

JELLY FANCIES.

12 lbs. Sugar.
7 lbs. Glucose.
3 pints Water.
3 lbs. Gelatine.
2 oz. Tartaric Acid.

PROCESS.--Soak gelatine in cold water for twelve hours. Boil the sugar,
glucose and water in the usual way to the degree of ball; remove the pan
from the fire and stir in the gelatine gradually until dissolved; let
it stand for a few minutes; take off th