PROCESS.--Prepare the corn as for balls and pack them closely into
strong square tins slightly oiled with olive oil of best quality; boil
to crack, sufficient brown sugar and glucose for quantity required and
pour the hot syrup over the pop corns, just enough to make them adhere.
When cold cut them up with a sharp knife the size.
[Illustration: CORN POPPERS--Made Very Strong.
1/2 Peck $2 00
1 Peck 2 75
1/2 Bushel 3 75
1 Bushel 4 75