en pour
the contents on pouring plate, which has been previously oiled; sprinkle
a few drops of oil of lemon over it, turn the edges as it begins to
cool: then turn it over, knead it up as soon as you can handle it: if it
is on a cool slab you must be pretty smart or it will get too hard. As
soon as it gets stiff enough cut off small convenient pieces and pass
through the barley sugar machine; when cool break up, give them a good
shake in a rough sieve to free them from any machine scraps; the drops
are then ready for bottling. Powdered sugar is not usually mixed with
these drops.

PEAR DROPS.

14 lbs. White Sugar.
3 lbs Glucose.
1/4 oz. Essence of Pear.
1 oz. Tartaric Acid.
2 quarts water.
Paste, Red Color.

PROCESS.--Dissolve the sugar in the water, add the glucose, and bring
the whole to the degree of crack, pour the contents on the slab, rub in
a little red paste color in one corner of the boil to color light pink,
turn up the edges, add the powdered acid in a little heap, pour over the
acid the pear essence and thoroughly mix through the entire mass by
kneading: when the batch is stiff enough cut off in small pieces and
pass through the pear drop rollers; when cold sift and mix some icing
sugar amongst them, and bottle.

RASPBERRY DROPS.

14 lbs. White Sugar.
2 quarts water.
3 lbs. Glucose.
1/2 oz. Essence of Raspberry.
1 oz. Tartaric.
Coloring, Brilliant Rose.

PROCESS.--Melt the sugar in the water, add the glucose and boil the
whole up to crack; pour out the boil on a cold slab, rub in a little of
the cherry paste to color, turn up the edges, put in the powdered acid
in a little heap, pour over the acid the raspberry flavoring and knead
up the batch till thoroughly mixed and fit for the machine. Cut off in
pieces and pass through the raspberry rollers; sift, dust and bottle
when cold.

ALMOND TABLETS.

14 lbs. Brown Sugar.
3 lbs Glucose.
Lemon Flavoring.
2 lbs. Almonds, Chopped.
4 pints water.

PROCESS.--Boil the sugar, glucose and water, as directed, to the degree
of crack; pour the boil on oiled plate, sprinkle the almond over it
with a few drops of oil of lemon, knead the whole together till stiff,
cut off small pieces and pass through tablet rollers.

PINE APPLE DROPS.

14 lbs. White Sugar.
3 lbs. Glucose.
4 pints water.
1 oz. Tartaric Acid.
Saffron Coloring.
1/4 oz. Essence Pine Apple.

PROCESS.--Boil the sugar, glucose and