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Some rules are necessary to be observed in this branch of confectionary.
In the first place, observe, in making syrups, that the Sugar is well
dissolved before it is placed on the fire, otherwise the scum will not
rise well, nor the fruit obtain its best colour.
When stone fruits are preserved, cover them with mutton suet rendered,
to exclude the air; as air is sure to ruin them.
All wet sweet-meats must be kept dry and cool to preserve them from
mouldiness and damp.
Dip a piece of writing paper in brandy, lay it close upon the
sweetmeats, cover them tight with paper, and they will keep well for
any length of time; but they will inevitably spoil without these
precautions.