These dragees are made of the same materials as the superfine dragees; the only difference consists in their forms, which resemble the bonbons: to make them, it is necessary to have a number of wooden moulds, (pear-tree wood is the best), on which must be stamped small squares, with various devices engraved on them. Cut your paste into small pieces; press each piece on a mould; take oft all the super-abundant paste; then dip your finger in water, and with it remove the paste from the mould; dry them in cases like the other dragees.
Put a quarter of a pound of the best gum-dragon into a pan, with a pint of cold water, cover, and let it stand for twenty-four hours; then take a strong close cloth, about two feet long, and put a part of your gum into it; fold it three times, so as to envelope the gum; then wring the cloth, by which means the purest gum will be forced through; scrape it off carefully with a knife, and then proceed in the same way, until all the gum be strained; put it into a marble mortar, and stir it about with a pestle for half an hour; then add to it a pound of double-refined sifted sugar; mix them together well, until it becomes a stiff paste; divide this into five parts, four of which must be tinged as follows: red, blue, yellow, and green, (the fifth left white), with the usual coloring materials. Before, however, they are colored, add to each piece, a pound and a half of double-refined sugar, sifted, dipping the paste in water occasionally, to enable it to receive the additional quantity of sugar. When you mix in the coloring materials, add also a corresponding perfume: as, to the red, rose-water, and a few drops of essence of roses; to the blue, oil of violets; to the yellow, essence of cedar; to the green, essence of bergamot; and with the white, mix a little orange-flower water, and some drops of essence of Neroli.
Your paste being thus prepared, form it of whatever little ornaments you please, such as eggs, balls, turnips, (adding green leaves to these), etc. of the white; of the yellow, apricots, pears, carrots, etc.; plums, etc. of the blue; and so on; rolling them in your hands to smooth them, and make them all quite small; to those which imitate fruits, add tails and tops, cut from cherry-stalks, and stuck on whilst the paste is damp; and with a hair-pencil, dipped in powdered cinnabar, tinge the pears, apples, and apricots, slightly breathing on them to moisten the surface. When all are done, put them into paper cases, and set them in a warm place for several days, to dry.