range stripes.

8 lbs. White Sugar.
2 lbs. Glucose.
3 pints Water.
Red Coloring.
Oil of Orange.
Tartaric Acid.

PROCESS.--Boil the sugar, glucose and water to the weak crack, 300; pour
batch on slab; cut off about one-third of the boil; divide this into two
pieces; color one-part a deep red and the other a deep orange; mix in
the colors quickly and stand them aside on a piece of wood in a warm
place till wanted; now put the acid and flavoring into the larger
portion of the boil and pull over the hook until white and spongey;
remove it to the slab, then take the piece of red sugar and draw it out
about 18 inches long and 2-1/2 inches wide; lay it down the centre of
the pulled sugar, then take the piece of orange sugar and pull it out
about 3 feet, half the thickness of the red, cut in two and place one on
each side of the red, about two inches from it, roll, twist and pull out
the recognized thickness; when cold, snip in lengths.

CINNAMON STICKS.

Clear pink body with four narrow white stripes.

6 lbs. White Sugar.
2 lbs. Glucose.
Cinnamon Flavor.
3 pints water.
Cherry Paste Color.

PROCESS.--Bring the sugar, glucose and water to the crack and pour out;
cut off piece and pull it white: color the body light pink, add the
flavor, prepare the four stripes as before directed, lay them on the
clear sugar, equal distance apart, roll out in lengths and snip off when
cold.

CLOVE STICKS.

Almost transparent with a tinge of red, striped with white and red
stripes alternately.

8 lbs. Sugar.
2 lbs. Glucose.
3 pints water.
Cherry Paste Color.
Oil of Cloves.

PROCESS.--Boil the sugar, glucose and water to 300; pour on the oiled
slab; cut off small portion, divide it into two, color one deep red,
pull both stripes and lay them alternately on the solid sugar, form the
boil into a roll, bring down one end, usually the left end, to a point;
pull out in long lengths and twist; when cold snip with scissors to
size.

RASPBERRY STICKS.

Pulled white centre, cased with red and striped with six narrow white
stripes.

8 lbs. White Sugar
2 lbs. Glucose.
3 pints water.
Cherry Red Paste Color.
Raspberry Essence.

PROCESS.--Boil the sugar, glucose and water to crack 300; pour the batch
on plate; cut in half and color one half red, then flavor both halves
with essence, (raspberry and a little tartaric acid); pull one half over
the hook and cut off one third of it and