It is comparatively easy to make a hard candy, but to put the material into "drop" form apparently requires experience and a machine. To make the candy itself, put, say, a pint of water into a suitable pan or kettle, heat to boiling, and add gradually to it 2 pounds or more of sugar, stirring well so as to avoid the risk of burning the sugar. Continue boiling the syrup so formed until a little of it poured on a cold slab forms a mass of the required hardness. If the candy is to be of orange flavor, a little fresh oil of orange is added just before the mass is ready to set and the taste is improved according to the general view at least by adding, also, say, 2 drachms of citric acid dissolved in a very little water. As a coloring an infusion of safflower or tincture of turmeric is used.

To make such a mass into tablets, it is necessary only to pour out on a well-greased slab, turning the edges back if inclined to run, until the candy is firm, and then scoring with a knife so that it can easily be broken into pieces when cold. To make "drops" a suitable mold is necessary.

Experiment as to the sufficiency of the boiling in making candy may be saved and greater certainty of a good result secured by the use of a chemical thermometer. As the syrup is boiled and the water evaporates the temperature of the liquid rises. When it reaches 220° F., the sugar is then in a condition to yield the "thread" form; at 240° "soft ball" is formed; at 245°, "hard ball"; at 252°, "crack"; and at 290°, "hard crack." By simply suspending the thermometer in the liquid and observing it from time to time, one may know exactly when to end the boiling.

Gum Drops

Grind 25 pounds of Arabian or Senegal gum, place it in a copper pan or in a steam jacket kettle, and pour 3 gallons of boiling water over it; stir it up well. Now set the pan with the gum into another pan containing boiling water and stir the gum slowly until dissolved, then strain it through a No. 40 sieve. Cook 19 pounds of sugar with sufficient water, 2 pounds of glucose, and a teaspoonful of cream of tartar to a stiff ball, pour it over the gum, mix well, set the pan on the kettle with the hot water, and let it steam for 1.5 hours, taking care that the water in the kettle does not run dry; then open the door of the stove and cover the fire with ashes, and let the gum settle for nearly an hour, then remove the scum which has settled on top, flavor and run out with the fun-

nel dropper into the starch impressions, and place the trays in the drying room for 2 days, or until dry; then take the drops out of the starch, clean them off well and place them in crystal pans, one or two layers. Cook sugar and water to 34.5° on the syrup gauge and pour over the drops lukewarm. Let stand in a moderately warm place over night, then drain the syrup off, and about an hour afterwards knock the gum drops out on a clean table, pick them apart, and place on trays until dry, when they are ready for sale.