Boil 7 lbs. of loaf sugar with three pints of water: add a small
teaspoonful of cream of tartar, allow it to boil for 10 minutes, then
add one pound of fresh butter: it will then commence to froth up, and
care must be taken that the pan is large enough, as the syrup will
occupy twice the space than if there had been no butter added; boil this
mixture to the degree of very weak crack, or 285 by the thermometer, at
which point it is done; pour it on the slab, which has been of course
previously greased. As soon as it begins to cool, turn it up and knead
it until it gets stiff enough to pull over the hook. When on the hook
pull it sharp till it gets white as snow. This white is usually flavored
with vanilla or oil of lemon. It may be either pulled out in bars or
left in the heap. It is very easily broken in small pieces for retail
purposes. In the summer or hot weather keep this candy from the air, or
it will be inclined to be sticky. This eats very rich and commands good
sale at best prices.