efore using. In using fruit
essences a little powdered tartaric acid throws up the flavor, half the
essences will have a better effect. Put the acid on the boil after it
has been poured on the slab in a little heap, and pour the essence over
it, then thoroughly incorporate the whole.

Use the best oil for the slab with a clean flannel cloth; keep the cloth
in a saucer, if it lies about it falls on the floor and picks up dirt
and carries it to the pouring plate. When it gets hard or gritty burn it
at once and get a new one, or it may be used by mistake and make a mess.
We have seen the beauty of a boil spoilt scores of times by using dirty
rags and rancid oil. A sugar boiler cannot be too careful in these
little details, the success of his work largely depends upon it. It is
easy to inaugurate a good system, and much more comfortable to work to
it than a slovenly "what shall I do next" sort of a method. Know where
to find and put your hand on everything; when the boil is hot there is
no time to look for what you require. "A place for everything and
everything in its place" should be a practical feature in every boiling
shop.

STICKY CANDIES.

Perhaps there is nothing more annoying to the trade than sticky boiled
sugars. All clear goods when exposed to the atmosphere will turn damp,
especially in wet weather. It is a question of degree, some slightly and
some will run almost to syrup; it is impossible to obviate the former
but the latter can be prevented. Great care should be used in adding the
lowering, whether cream of tartar or glucose, too much of either will
cause the goods to run immediately after they are turned out. Weak or
inferior sugars, or not sufficient boiling, has also this effect. We
know of no reliable agent which will altogether prevent this result but
we do know that a careful arrangement of the different proportions,
using good sugar and well boiling greatly mitigate, if not altogether
prevent the grievance. Goods intended for exposure should contain just
sufficient lowering to prevent the boil from growing grainy and boiled
right up to the standard. Of course different sugars will carry more or
less lowering, but this can be easily tested by the workman. A few
experiments will determine the exact quantity for each boil. There is no
excuse for drops sticking in bottles when corked, this should not
occur, if it does, the fault is in the making; the water has a great
deal to do with causing the cand