12 inches long 65c
6 " " 30c
]
Experience has taught most of the old hands that two of these agents
possess all the merits necessary for the purpose, and are to be
preferred to others for reasons it is unnecessary to state--they are
cream of tartar and glucose. A great deal could be said in favor of
either or both; cream of tartar is handier and cleaner to use as well as
more exact in its action; goods boiled with it will be a better color
and, some assert, more crisp; for acids and all best and export goods it
is to be recommended--use a proportion of half an ounce to every 14 lbs.
of sugar--we say about, as some strong sugars require a little more,
this is generally measured in a teaspoon, two spoonfuls to every 14 lbs.
of sugar.
_Glucose_, being cheaper than sugar, is valuable to the confectioner,
not only for its lowering qualities, but also as a bulk producer,
_reducing the cost of the product_. On this account there is a tendency
to overdo it by using too much, the result causing goods to become
sticky and turn soft immediately they are exposed to the atmosphere, not
only so, but we have seen drops running to a solid lump in bottles
through being overdosed. If glucose is used in proper proportions, it
makes an excellent lowering agent, and will answer the purpose first
rate for ordinary drops and the like. Use three lbs. of glucose to every
14 lbs. of sugar; keep a panful on the furnace top, so that it will
always be hot and may be easily measured by means of a saucepan or ladle
holding the exact quantity; add the glucose when sugar begins to boil.