14 lbs. White Sugar.
3 lbs. Glucose.
4 pints water.
1 oz. Tartaric Acid.
Saffron Coloring.
1/4 oz. Essence Pine Apple.
PROCESS.--Boil the sugar, glucose and water, as before directed, to the
degree of crack 310; add to the boil saffron paste after it has been
poured on the slab: when on the slab put in the acid and essence of
pineapple; knead the whole together; when stiff enough, cut off in
pieces and pass through the pineapple roll.