None but the best molasses should be used, the poorer kinds will not candy. The boiling syrup should be stirred frequently, from the first, to prevent burning, and, after it becomes thick, it will be necessary to stir constantly. Try it by dropping a little into a cup of cold water, or by setting a small quantity out of doors to cool. It is done when it can easily be pulled, or when, if chewed, it does not stick to the teeth. It will make the candy less brittle and whiter if, ten minutes before taking it off, cooking soda be added in the proportion of an even teaspoonful to a gallon of molasses. - Take out a cupful of the syrup and mix the soda well in. Then take the kettle from the fire and stir the mixture into the syrup. It will bubble up, and vigorous stirring will be needed to keep it from boiling over. Return to the fire and stir steadily until done, which ought to be in about ten minutes. For sugar taffy - to three pounds of sugar allow half a teacupful of water and half a cupful of vinegar. Set on the back of the stove until the sugar is dissolved. Then bring it forward and let it stew steadily until done, which may be determined in the same way as with the molasses. Do not stir the candy while stewing, as so doing makes it turn back to sugar. If you do not wish it hard and brittle, add an even teaspoonful of soda in the same way as with the molasses taffy only don't stir it. In pulling taffy it is a mistake to oil the hands. The candy will be nicer if instead you wash your hands occasionally with cold water, drying them perfectly afterwards. Use fresh butter or olive oil for greasing the pans into which you pour the candy to cool.