_Shells._
Water 3·71
Organic matter 89·90
Mineral matter 6·39
_Kernels._
Water 5·27
Fat 62·97
Cellulose 28·99
Mineral matter 2·79
_Ash of Kernel._
Lime 18·69
Magnesia 6·01
Potash 11·33
Phosphoric acid 29·30
=CAN'DLESTICKS.= Metallic, earthenware, and porcelain candlesticks,
snuffers, and snuffer-stands, are recommended to be cleaned by pouring
boiling hot water on them (previously placed in an earthen pan), and,
after wiping them quite dry with a cloth, to clean them with a piece of
wash leather; those made of silver, or of plated copper, may be finally
polished with a little plate powder; those of white metal, with a little
whiting or fine chalk, and those of brass, with a little rotten-stone or
one of the polishing pastes. For articles of this kind, made of bronze and
papier maché, the water should be used only hot enough to melt the tallow,
and they should be only gently dabbed or rubbed off with a very soft cloth
or leather. The common practice of placing candlesticks before the fire to
melt off the grease is injudicious, as the solder or japan about them is
almost certain to be injured. Hence the common annoyance of damaged or
"crippled" candlesticks in houses where there are careless servants.
=CAN'DYING.= When the object is simply to form a confection or sweetmeat,
imbued with the aroma, flavour, or medicinal property of any substance,
candies are generally prepared by simply boiling lump sugar with a
sufficient quantity of the infusion, decoction, tincture, expressed juice,
or sometimes even the powder of the particular article, until a portion
taken out and cooled becomes quite solid, when it is either poured out on
a marble slab, or into tin, marble, or paper moulds, dusted with powdered
lump sugar.
When the object is to preserve the form and character of the vegetable in
the candy, the substance is boiled in water until soft, and then suspended
in concentrated syrup (in the cold), until they become transparent; after
which they are either dried in a current of warm air, or in a stove, at a
heat not exceeding 120° Fahr. The syrup must be kept fully saturated with
sugar by reboiling it once or twice during the process.
Another method occasionally employed by confectioners for almonds and the
like is to put the substances into a syrup boiled until it forms a small
thread between the opening fingers, and to stir the whole until it is
nearly set. See SUGAR BOILING.