Perhaps there is nothing more annoying to the trade than sticky boiled
sugars. All clear goods when exposed to the atmosphere will turn damp,
especially in wet weather. It is a question of degree, some slightly and
some will run almost to syrup; it is impossible to obviate the former
but the latter can be prevented. Great care should be used in adding the
lowering, whether cream of tartar or glucose, too much of either will
cause the goods to run immediately after they are turned out. Weak or
inferior sugars, or not sufficient boiling, has also this effect. We
know of no reliable agent which will altogether prevent this result but
we do know that a careful arrangement of the different proportions,
using good sugar and well boiling greatly mitigate, if not altogether
prevent the grievance. Goods intended for exposure should contain just
sufficient lowering to prevent the boil from growing grainy and boiled
right up to the standard. Of course different sugars will carry more or
less lowering, but this can be easily tested by the workman. A few
experiments will determine the exact quantity for each boil. There is no
excuse for drops sticking in bottles when corked, this should not
occur, if it does, the fault is in the making; the water has a great
deal to do with causing the candies to be sticky. The writer has
experienced this in several country places, where the only supply of
this indispensable ingredient was drawn from the artesian wells. To look
at it, it was all that could be desired--a beautiful, cold, clear and
wholesome beverage. Of its chemical constituents I do not pretend to
give an opinion, but the drops and other clear boils for which it was
used got damp directly after they were exposed, and would have run to a
syrup had they not been covered up. The goods keep all right in bottles,
but it is very annoying, not to speak of the injury and loss to a
business, when this is the position with regard to the water supply. The
only remedy we could suggest, and which was very successful, was
powdered borax. We used this in the proportion of a teaspoonful to every
14 lbs. of sugar adding it just as the sugar began to boil. Borax has
been found useful with any water when making goods to be exposed in the
window or on the counters, such as taffies, rocks and clear boiled
sugars generally. Where the supply of water, as in most large towns is
suitable, given good sugar, cream of tartar or glucose, in proper
proportions, and careful boiling up to the standard, the addition of
borax is unnecessary and should only be resorted to under special
circumstances.