1¾ pounds sugar.
¾ pound glucose.
½ pint horehound tea.
Put sugar, glucose and horehound tea, (the strength of the tea will
depend upon the individual taste) into a kettle, stir until it boils,
wash down the sides of the kettle with a damp cloth, put in thermometer
and cook to 295 to 300; when it reaches that point, remove the
thermometer and get it off the fire as quickly as possible. Then pour
on a greased slab, with the bars set out far enough so that when the
batch has been poured out evenly, it will be about a quarter of an inch
thick. As soon as it cools a little, run a long knife underneath the
batch, to loosen it from the slab; then mark it into squares any size
desired, and keep going over the marks with a knife until it is cold,
then break up with the hands. Pack in an air-tight jar and it will keep
for a long time in a cool place. This also may be wrapped in wax paper.