p boil, then add
powdered acid, cough drop essence and oil of aniseed; mix thoroughly
until ready for machine, and pass through cough drop rollers; break up,
sift, and dust with powdered sugar.

N.B.--We have almost said enough about plain machine drops; they are all
practically made alike, the color, flavor and shape alone differing. See
_our_ list for _colors_ and _flavors_, _candy machines_ and _rollers_.

TAR COUGH DROPS.

1 oz. Dried Rose Leaves boil in 1 gallon water to half a gallon, strain
and mix with 10 pounds Sugar, 21 pounds Glucose and 1 oz. strained Tar,
boil to the crack and finish as for other drops.

IMITATION CHOCOLATE STICKS.

8 lbs. White Sugar.
2 lbs. Glucose.
Vanilla Flavoring.
3 pints Water.
1 oz. Tartaric Acid.

PROCESS.--Place the pan containing the sugar and water on the fire, stir
in the glucose and bring the lot to the degree of weak crack, 300; pour
on the slab, turn up the edges, fold over the boil, and add the acid and
vanilla; when thoroughly mixed and stiff enough to handle, then pull
over the hook until glossy white: remove it to the slab, and roll into
rods about half an inch thick; when cold snip off into short equal
lengths and dip them into melted chocolate paste, composed of 1/2 lb.
pure block cocoa, 1/2 lb. ground sugar and 3 oz. lard or cocoa butter
(no water). Melt these ingredients in a vessel by standing it on the hot
furnace plate (not too near the fire) stir until all is dissolved and
incorporated, then dip sticks in this mixture singly, taking them out
immediately and laying them on wire frames to dry.

CHOCOLATE COCOANUT STICKS.

8 lbs. White Sugar.
2 lbs. Glucose.
Desiccated Cocoanut.
3 pints Water.
4 oz. Pure Cocoanut.

PROCESS.--Boil the sugar, water and glucose as directed to degree of
weak crack, 300; pour on oiled slab: cut off one third for pulling; add
to the other two-thirds the pure cocoa and mix it in; pull the smaller
piece over the hook until white and glossy; spread out the solid sugar
and lay the pulled in the centre casing it round evenly then roll into
sticks 1 inch thick; when cold, snip off into lengths make a thin
solution of gum or gelatine, wet the surface of each stick, and roll in
desiccated cocoa nut; when dry they are ready for sale.

ACID STICKS.

Clear white.

10 lbs. White Sugar.
2 oz. Tartaric Acid.
Lemon Flavoring.
1/2 oz. Cream of Tartar.
3 pints water.

PROCESS.--Put the sugar