The formula given for the different kinds of sugar sticks will answer
for the variety of bull's eyes. The process and ingredients are
precisely alike. The sticks may or may not be drawn out a little
thicker, according to the size of drop required. Cream of tartar may be
substituted for glucose in all recipes given for boiled goods. The sugar
is not boiled quite so high for hand goods or pulled sugar as it is for
machine drops; being a little lower it works better, keeps longer
pliable, and is less brittle when cold.