To make these articles, it is necessary to have a small copper stew-pan that will hold about a pint, rather deep than wide, with a pointed lip on the right side, and a tolerably 1ong handle, also two pieces of wood, one about eighteen inches loner, and four in diameter, called the bois a tabeller. the other about half the length, one inch in diameter, and the lower end, pointed so that it will exactly fit the lip of the pan; this is called the bois a egoutter; six or eight tin plates about the size of a sheet of letter-paper.
For the best pastilles, take a pound of double-refined sugar reduced to an impalpable powder; sift it through a tammy on a sheet of white paper, put four or five spoonfuls of this sugar into your pan, pour on it a little orange-flower water, and beat it well with the larger stick, until the preparation is sufficiently thin to run from the stick without being clear; if it be so, more sugar must be added. Put the pan over a chafing- dish filled with live coals, and let it stand (stirring constantly) till it boils; then take it off the chafing-dish, add two more spoonfuls of sugar, work it up well, scrape away whatever sugar adheres to the stick, set it aside, and take the smaller stick in your right hand, bold the pan in your left (slanting) over one of the tin-plates: the sugar will, by these means, flow to the lip, then strike the point of the stick into the lip of the pan. which action will separate the liquid, so that each time the stick strikes the lip a single drop of the preparation will fall on the tin; a little practice will be necessary before this operation can be performed neatly. As soon as all your sugar, etc. is used, replenish the pan and proceed as above directed, until you have as many pastilles as yon may require. When cold and hard, remove them from the tins with your hand, and keep them in boxes in a dry place. You may. if you pleasant, color the pastilles, taking care to perfume them with a corresponding odour.
These are made in the same manner as the best sort, the difference consists in the materials, (which are a quarter of a pound of powder to three-quarters of a pound of sugar) and the perfumes are omitted.
Put two ounces of well-washed gum dragon into an earthen pan, with as much clear hot water as will cover it, lay a sheet of paper to keep out the dust, and let it stand twenty-four hours: then squeeze it through a coarse cloth into a marble mortar, and add to it as much starch and sugar (both in powder) as the gum water will contain; pound these ingredients well, and strain them through a tammy into a pan which keep coveted with a damp cloth. This pastillage is used to form the ornamental parts of pastry and confectionary, such as temples, baskets, etc, and maybe tinged of the requisite shades, by mixing with it any of the coloring materials.