14 lbs. White Sugar.
2 quarts water.
3 lbs. Glucose.
1/2 oz. Essence of Raspberry.
1 oz. Tartaric.
Coloring, Brilliant Rose.
PROCESS.--Melt the sugar in the water, add the glucose and boil the
whole up to crack; pour out the boil on a cold slab, rub in a little of
the cherry paste to color, turn up the edges, put in the powdered acid
in a little heap, pour over the acid the raspberry flavoring and knead
up the batch till thoroughly mixed and fit for the machine. Cut off in
pieces and pass through the raspberry rollers; sift, dust and bottle
when cold.