Marseilles, Or Ginger

Take a pound and a half of double-refined sugar, and boil it to fort souffle, add to it an ounce of ginger in powder, remove the pan from the fire, and with a round stick (like a plain round rule) stir the sugar, inclining the stick towards the sides of the pan, then with a spoon take the sugar that sticks to the edges and put it amongst the liquid, then work it up again with the stick, remove the solid sugar as before, and repeat this operation four times, when it will have become tolerably thick and firm; pour it into paper cases, about half an inch thick, and with a fork trace on its surface, whilst warm, lozenges of what size you please; afterwards, with the point of a knife, mark some of these deeper than the others; when quite cold, take them out of the papers, and separate them, where the lines are deepest. The Marseilles, if preserved in a warm or dry place, will keep good for a long time.

Marseilles Spiced

Take a pound and a half of fine sugar, boil it to casse; take a quarter of preserved orange-peel, the same of candied lemon-peel, (or, if you like it better, two ounces of blanched pistachio nuts), cut them into dice, and put them with half an ounce of cloves, the same of cinnamon (both pounded) into the sugar, stir them in gently, continue to boil your sirup to forte plume; then beat it up, pour it into cases, and finish as the Marseilles.