ON THE ART OF BOILING SUGAR, CRYSTALLIZING, LOZENGE-MAKING, COMFITS, IN WHICH ARE EXPLAINED, IN AN EASY AND FAMILIAR MANNER, THE VARIOUS METHODS OF MANUFACTURING EVERY DESCRIPTION OF RAW AND REFINED SUGAR GOODS, AS SOLD BY THE TRADE, CONFECTIONERS, AND OTHERS. BY HENRY WEATHERLEY, INVENTOR OF THE CURRANT DRESSING MACHINE, CONFECTIONERS' MACHINES, PHILADELPHIA: INDUSTRIAL PUBLISHER, 406 WALNUT STREET. 1865. Tec 7598.65 MORVARIO UNDERSITY SCHOOL OF D JUN 20 1917 TRANSFERRED TO }utP!!} ལྷགནའ མདས་ང་པ་ ་ vaile 641.95 136. PREFACE. HITHERTO there has been no book published of any practical utility upon this important branch of confectionery. The subject is certainly discussed in a work treating upon other branches of the trade, and the following is an extract, copied verbatim, from the information it gives upon boiling sugar: "To prevent graining, put a little of any sort of acid, when it is at the crack, but remember that too much acid will also grain it." This contradictory. and remarkable information is to be found in the book referred to, and that has been the only authority published. This, therefore, shows the necessity for a work written from practice and actual experience; for during twenty years' acquaintance with the subject, the author never met with such results as the above, but, on the contrary, has always found that where any excess of acid has got into a pan of sugar, and boiled in it, whether by accident or design, it becomes so weak, thin, and discolored that it is impossible to bring it to the proper degree, or use it for making goods. There are other errors closely allied to this, which evidently occur from the writer relying upon some copied or false information. The putting any kind of acid in at the crack (when the sugar should be instantly poured on to the slab) the author thought, was exploded years ago, and only to be found in very old cookery books. A work of this nature should be practical, or it may lead to a great loss, and as a book of instruction be quite useless. The large increase in the consumption of sweets, made from boiled sugars, in the United Kingdom, during the last quarter of a century, has arisen principally from the cheapness and facility of manufacture derived from the introduction of machinery. The author, having been one of the first who invented, and practically applied, machines to the purposes for which they are used in the trade, and for which he holds two Medals and Certificates of Honorable Mention from the Great Exhibition of 1851, trusts his experience will prove a sufficient introduction to the confidence of his readers upon the subject he now presents to their notice. Twenty years since it was considered rather a clever thing (with a pair of scissors, the principal tool a sugar boiler used) to cut a seven pound boil of acid drops to size, and, with the help of a practised boy, make them round and press them flat, with the hands, in half-an-hour. The same quantity may now, with the machine, be made into drops, by the boy alone, in five minutes. The first was really a laborious effort; the second is a simple, |