their original
strength, without being adulterated or reduced. It is absolutely
necessary that they should be pure and fresh, more particularly the oils
of lemon and orange, as when not fresh and pure they partake of the
flavor of turpentine, and are particularly unpleasant to the taste.

Small makers would do well to buy carefully from a good house not more
than would be used up in two or three months, especially the two before
mentioned. Some oils on the contrary, improve by keeping such as
peppermint and lavender. All essences and oils are best kept well corked
in a cool dark place.

These oils being powerful, popular and expensive, they are frequently
adulterated. Cream of tartar and tartaric acid on account of the price
is often increased, the former with different cheap powders, the latter
usually with alum. Many people fail in the process through no fault of
their own, but simply through their being supplied with inferior
ingredients, it is therefore of importance, that colors and flavors
should be purchased at some respectable house; get list of oils'
extracts and essences from Fletcher Mnf'g. Co. who are large dealers in
these goods.

The colors prepared, consisting of several very nice shades of yellow
and red, also coffee brown, jetoline black, damson blue, and apple
green; they are in paste, ready for use, being vegetable, they are
guaranteed strictly wholesome, and may be used with confidence.

WRINKLES WORTH READING ON SUGAR BOILING.

To make an acid drop to perfection, the pan must not only be clean but
bright; use best white sugar, and just enough water to melt it, with a
little extra cream of tartar (no glucose); boil on a sharp fire to 305;
after passing through machine, well dust with icing sugar and bottle.
Beginners should not try to work with less water, as the boil is more
liable to grain, which can be seen by an expert and avoided. Before
putting on the boil see that there is sufficient fuel on the furnace to
carry through the operation. To make up a fire during the process spoils
the color and quality. The sharper the sugar is boiled the better the
appearance and durability.

When boiling common sugars have the pan large enough,--some throw up a
good deal of foam when they reach the boiling point and are liable to
flow over--watch closely, and if unable to beat the foam down, lift the
pan on the side of the fire a few minutes until boiled through.

Many weak sugars burn on a clear fire