12 lbs. Sugar.
7 lbs. Glucose.
3 pints Water.
3 lbs. Gelatine.
2 oz. Tartaric Acid.
PROCESS.--Soak gelatine in cold water for twelve hours. Boil the sugar,
glucose and water in the usual way to the degree of ball; remove the pan
from the fire and stir in the gelatine gradually until dissolved; let
it stand for a few minutes; take off the scum as it rises, then divide
the boil, if required in more than one, color and flavor each portion to
fancy, then run the boil in the moulds; when set put them on clean slab,
sprinkle some cold water over them and roll them about until all are
damped, then cover them with fine crystal sugar and mix them up till
crystalized all over, and spread them out on trays to dry.
The different recipes already given will give the reader a general idea
how gelatine goods are made. By using different colors, flavors and
shapes an infinite variety can be produced. It would serve no good
purpose to further multiply these formulas for small goods.