ent being so necessary to be thoroughly understood. _When we
consider the few inexpensive tools required to make so many kinds of
saleable goods, it is not to be wondered at so many retailers have a
fancy to make their own toffees and such like, there is no reason why a
man or woman, with ordinary patience, a willing and energetic
disposition, favored with a fair amount of intelligence, should not be
able to become with the aid of THIS BOOK and a few dollars for tools,
fairly good sugar boilers, with a few months practice._

There are reasons why a retail confectioner should study sugar boiling.
It gives character to the business, a fascinating odour to the premises,
and a general at-homeness to the surroundings. No goods look more
attractive and tempting to the sweet eating public than fresh made goods
of this kind. A bright window can be only so kept by makers. Grainy or
sticky drops may be reboiled; scraps and what would otherwise be almost
waste (at least unsightly) may be redressed in another shape, and
become, not only saleable, but profitable. _There are many advantages
which a maker possesses over one who buys all._ For instance, clear
boiled goods should be kept air tight, and are therefore delivered to
the retailers in bottles, jars, or tins, on which charge is made, these
have to be repacked and returned. Breakages are an important item, so is
freight--the cost of the latter is saved and the former reduced to a
minimum.

Whatever means are adopted to benefit the retailer and advertise the
business by brighter windows, cleaner shops, less faded goods, and
healthier financial conditions must contribute to the general prosperity
of the trade, from the bottom step to the top rung of the ladder.

It should be the aim of all amateurs to study quality rather than price.
Goods well made, carefully flavored, and nicely displayed will always
command a ready sale at a fair price, giving satisfaction to the
consumer and credit to the maker. Give your customers something to
please the eye as well as the palate, so that every sale may be looked
upon as an advertisement. Cheap, bulky, insipid stuff is unprofitable
and damaging to the trade as well as to the seller. I venture to assert
that more would-be makers have come to grief trying to cut each other in
price for rubbishy candies than through any other cause. Look at the
number of firms who have a reputation, whose very name command trade
at good prices, year after yea