experiment, and little failures are overcome by
constant perseverance.

After the rudiments have been thoroughly mastered, the reader has ample
scope to distinguish himself in the Candy world, and will do so with
patience and perseverance. We trust our patrons will look upon this
work, not as a literary effort, but as instruction from a practical
workman to a would-be workman.

FLETCHER MNF'G. Co.,
440 & 442 Yonge St., Toronto,
Publishers.

Manufacturers of Candy Makers Tools and Machines, and every article
required in Confectionery and Candy Making.

ASK FOR OUR CATALOGUE.

SUGAR BOILING.

This branch of the trade or business of a confectioner is perhaps the
most important. All manufacturers are more or less interested in it, and
certainly no retail shop could be considered orthodox which did not
display a tempting variety of this class. So inclusive is the term
"boiled goods" that it embraces drops, rocks, candies, taffies, creams,
caramels, and a number of different sorts of hand-made, machine-made,
and moulded goods. It is the most ancient method of which we have any
knowledge, and perhaps the most popular process of modern times; the
evidence of our everyday experience convinces us that (notwithstanding
the boom which heralds from time to time a new sweet, cooked in a
different manner, composed of ingredients hitherto unused in business),
it is the exception when such goods hold the front rank for more than a
few months, however pretty, tasty, or tempting they may be, the public
palate seems to fall back on those made in the old lines which, though
capable of improvement, seem not to be superceded. Of the entire make of
confectionery in Canada, at least two-thirds of it may be written down
under the name of boiled sugar. They are undoubtedly the chief features
with both manufacturers and retailers, embracing, as they do, endless
facilities for fertile brains and deft fingers for inventing novelties
in design, manipulation, combination, and finish. Notwithstanding the
already great variety, there is always daily something new in this
department brought into market. Many of the most successful houses owe
their popularity more to their heads than their hands, hence the
importance of studying this branch in all its ramifications. The endless
assortment requiring different methods for preparing and manipulating
make it necessary to sub-divide this branch into sections, order and
arrangem