lot out into frames or on a pouring slab.

CANDIES, VARIOUS.

Fruits green, dried or preserved, almonds and nuts of almost every
description, as well as flavors and colors of a pleasant taste and
pretty hue may be used in making candies. The process is exactly the
same: the ingredients can be arranged to suit the fancy of the maker and
the palate of his customers. The field to select variety from seems
inexhaustible, so that new goods of this class should be introduced ad.
lib. No good purpose could be served by giving a procession of these
simple instructions, when with little thought and judgment anyone could
invent a new candy for themselves. It might be as well to add that a
little glucose or cream of tartar added will make the candies softer,
and may be used, if preferred, in each formula in the proportion of 2
lbs. of glucose or a teaspoonful of cream tartar to every 10 lbs. of
sugar.

[Illustration: ROLLER PATTERNS.

No. To lb.

1 Tom Thumb Drop 1000
2 Currant Drop 840
3 Acid Drop 500
4 Sour Ball 250
5 Sour Ball 180
6 Fish 200
7 Fish 150
8 Fish 120
9 Fish 60
10 Fish 40
11 Strawberry 200
12 Raspberry 200
15 Shell 200
16 Motto Lump 200
17 Motto Lump 120
18 Motto Lump 80
27 Seal Cough 200
28 Waffle 180
33 Cigar 35
37 Heart and Hand 100
38 Acorn 209
42 Batton 200
53 Cough 120
54 Polka 200
55 Rifle 150
58 Twist Loaf 200
]

BARLEY SUGAR DROPS.

14 lbs. White Sugar.
3 lbs. Glucose.
4 pints water.
1/4 oz. Oil Lemon.
Saffron Coloring.

PROCESS.--Put the sugar and water in a pan, place it on the fire, giving
it an occasional stir until the sugar is dissolved, then add the
glucose, or 1/4 oz. cream of tartar--either will do, but do not use
both--place the cover on the pan and let it boil for ten minutes or so,
(the cover is put on to steam the sides of the pan and keep it clean and
free from granulation); take off the cover and put in the thermometer,
immersing the bottom part in the boiling liquid. Let the whole boil
until it reaches the degree of crack, 300; tinge with saffron, th