As sugar is the basis or groundwork of the confectioner's art, it is essentially necessary that the practitioner should carefully study and observe the difference in its qualities, the changes which it undergoes or effects when combined with other articles in the process of manufacture, and also the different forms which it assumes by itself, at various stages. Without this knowledge, a man will never become a thorough and efficient workman, and it can only be acquired by practice and experience

Under this head are comprised the degrees from the small thread to the large pearl; for at these points the sugar is kept in a divided state, and remains a fluid of an oily consistency. A bottle which holds three ounces of water will contain four ounces of syrup. The method of ascertaining those degrees, according to the usages of the trade, is as follows: Small Thread. —Having placed the clarified syrup on the fire, let it boil a little, then dip the top of your finger in the boiling syrup, and

This takes the degrees of the blow and feather. The particles of the sugar being now brought together within the sphere of their activity, the attraction of cohesion commences, whereby they attach themselves together and form quadrilateral pyramids, with oblong and rectangular bases. This is generally, but improperly, termed candy, thereby confounding it with the degrees at which it grains, also termed candy. This certainly seems "confusion worse confounded;" but if things are called by their pr

Sugar, after it has passed the degree of the feather, is of itself naturally inclined to grain; that is, to candy, and will form a powder, if agitated or stirred; for, as the boiling is continued, so is the water evaporated until there is nothing left to hold it in solution; therefore, that body being destroyed by heat, which first changed its original form to those we have already enumerated, as this no longer exists with it, it naturally returns to the same state as it was before the solvent w

Take four ounces of sweet almonds, blanched, half an ounce of bitter almonds; pound them in a clean mortar; moisten them gradually with orange flower-water; mix this with one quart of fresh cream and one ounce of clarified isinglass; put into a saucepan, constantly stirring till it boils; then pass through a fine sieve, and form into a mold, and put on ice. Blanc Mange may be flavored with vanilla, Mocho coffee, marischino, pistachios and strawberries; in which case the bitter almonds should be

The articles that come under this head are made by the sugar being brought to the ball, when it is grained by rubbing it against the sides of the pan. From this all fancy articles are made, such as fruit-eggs, cups, vases, etc. Burnt Almonds. —Take some fine Valencia or Jordon almonds, and sift all the dust from them; put a pint of clarified syrup into the pan for each pound of almonds, and place it with the almonds on the fire; boil to the ball, then take it off and stir the mixture well with a

Cacao Nuts. —The cacoa or cacoa nuts, of which chocolate is made, is the seed of the fruit of a tree common in South America and the West Indies. The seeds of the nuts, which are nearly of the shape of an almond, are found to the number of from thirty to forty in a pod. The pods are oval, resembling a cucumber in shape. The different sorts are distinguished by name, according to the places which produce them; thus, the cacao of Cayenne, Caraccas, Berbice, and the islands of St. Magdalen and Domi

Many of the colors prepared for use in this art come more properly under the denomination of dyes—alum and cream of tartar being used as a mordant; and many of them are prepared in the same manner as for dyeing. One of the principal colors requisite for the confectioner's use is coccinella, or cochineal. The sorts generally sold are the black, silver, foxy, and the granille. The insect is of two species, the fine and the wild cochineal; the fine differs from the wild in size, and is also covered

A copper comfit pan is requisite for this purpose. A bar, having chains at each end, with a hook and swivel in the center, is attached to it, by which it is suspended from the ceiling or a beam, so as to hang about as high as the breast over a stove or charcoal fire, that the pan may be kept at a moderate heat and at such a distance as to allow it to be swung backwards and forwards without touching the fire or stove. A preserving-pan containing clarified syrup must be placed by the side of the s

These comprehend all articles in sugar-boiling which eat short and crisp. They are used for all sorts of ornamental sugar-work. The rules and observations laid down under this head must be particularly noted, especially those for greasing the sugar so as to prevent its graining. Acid Drops and Sticks. —Boil clarified sugar to the crack, and pour it on an oiled marble-stone; pound some tartaric or citric-acid to a fine powder, and strew over it about half or three-quarters of an ounce of the form

Crystallized or Candied Sugar. —Provide a round mold, smaller at the bottom than the top, of any size you may think proper, made either of tin or copper, with holes pierced round the sides about three inches asunder, so as to fasten strings across in regular rows from the top to the bottom, leaving sufficient room for the sugar to crystallize on each string without touching, or it will form a complete mass; paste paper round the outside to prevent the syrup from running through the holes. Have t

The essences or essential oils sold for general use are, or ought to be, obtained by distillation; but for many purposes they may be obtained equally as good, and in some cases superior, without. As these are often adulterated with olive or nut oils, or with spirits of wine, the fixed oils may be detected by pouring some of the suspected essence on a piece of clean writing-paper, and holding it before the fire; the quantity of fixed oil it contains will remain, leaving a greasy mark, whereas the

Fruit Pastes and Cakes. —These are the pulp of fruits, reduced by heat to a kind of marmalade, with the addition of from half a pound to a pound, and in some cases, double the weight of sugar to each pound of pulp, which is evaporated to the required consistence. They can be formed into rings, knots, etc., and either crystallized or candied. Almond Paste—Orgeat Paste. —One pound of sweet almonds, a quarter of a pound of bitter almonds, two pounds of sugar. Blanch the almonds, and throw them into

In making Ice Cream always use rich, sweet cream, sweetened with powdered sugar, and flavor with the extract of lemon. Vanilla, Etc., Etc. —In warm weather be particular that the cream is not set anywhere near the fire, as there is danger of the least heat turning it sour. It should be left in the refrigerator, or some cool place, until time to prepare it for freezing. When cream cannot be had, an excellent substitute may be made as follows: To a quart of new milk add two beaten eggs; set it on

These are composed of loaf sugar in fine powder, and other substances, either liquid or in powder, which are mixed together and made into a paste with dissolved gum, rolled out into thin sheets, and formed with tin cutters into little cakes, either oval, square, or round, and dried. One ounce of gum tragacanth, and one pint of water. Let it soak in a warm place twenty-four hours; put it in a coarse towel or cloth, and let two persons continue twisting it until the whole of the gum is squeezed th

Dry Meringues in the form of Eggs. —Ten whites of eggs, twelve ounces of sugar. Obtain the newest laid eggs, and separate the white from the yolk very carefully; put the whites into a pan, which must be quite free from grease; whisk them to a very strong froth, so as it will support an egg, or even a greater weight; have the sugar pounded and sifted through a lawn sieve, and mix it as lightly as possible; spread some pieces of board about an inch thick, then with a table or dessert spoon drop th

Choose the best treble-refined sugar with a good grain, pound it, and pass it through a coarse hair sieve; sift again in a lawn-sieve to take out the finest part, as the sugar, when it is too fine, makes the drops heavy and compact, and destroys their brilliancy and shining appearance. Put some of the coarse grains of sugar into a small drop-pan (these are made with a lip on the right side, so that when it is held in the left hand the drops can be detached with the right), moisten it with any ar

These are either the juices of fruits, or a decoction or infusion of the leaves, flowers or roots of vegetables, impregnated with a sufficient quantity of sugar for their preservation, and retaining them in a liquid state. A great portion of this class comes more under the notice of the apothecary than the confectioner; but it may now be considered, with lozenges, as a branch of pharmacy in the hands of the latter, the most agreeable of which are now manufactured by him to supply the place of fr

This is a useful and indispensable appendage in confectionary; it is generally constructed like a cupboard in the recess of a wall. The walls or sides should be composed of bricks, or wood lined with tin or sheet iron, to retain the heat, with pieces of wood nailed or fastened in the sides, about four inches asunder, to form a groove for trays or boards to rest on, which is necessary for the drying of lozenges, comfits, bonbons, &c.; there should also be a few strong shifting shelves mad

To attain proficiency in this part, it requires much practice, and also a good taste for design, and to be expert in the boiling of sugar, taking particular care to avoid its graining. Baskets, temples, vases, fountains, etc., are made by these means. It may almost be termed the climax of the art. The molds for this purpose may be made either of copper or tin, so as to deliver well. Let them be slightly rubbed all over, on the part you intend to spin the sugar, with butter or oil. Boil clarified

Apple Jelly. —Take either russet pippins, or any good baking apples; pare and core them, cut them in slices into a preserving-pan containing sufficient water to cover them; then put them on the fire, and boil them until they are reduced to a mash. Put it into a hair-sieve, that the water may drain off, which you receive in a basin or pan; then filter it through a flannel bag. To every pint of filtered juice add one pound of loaf sugar, clarify and boil it to the ball. Mix the juice with it and b