14 lbs. Best White Sugar.
3/4 oz. Cream of Tartar.
Lemon Flavoring.
4 pints water.
4 oz. Tartaric Acid.
PROCESS.--Put the sugar and water in clean bright pan and bring to the
boil, add cream of tartar, place the lid on the pan and boil for ten
minutes: remove the cover and put in thermometer, boiling on a sharp
fire to the degree of crack: pour out at once on clean, greased slab:
when cool enough, turn up at the edges and fold the boil over, then add
the acid which has been finely powdered, together with a few drops of
lemon; knead up the whole until stiff and pass through drop or tablet
rollers; break up when cold, and dust with powdered sugar, weigh and
bottle.
N.B.--We mean the term "white sugar" to include loaf, dutch crush,
granulated or crystal; any of these of good quality will answer the
purpose.