13 lbs. Best White Sugar.
2 quarts Water.
PROCESS.--Have the goods cleaned and put in crystalizing tins; bring the
above quantity of sugar and water just to the boil and stand aside until
only milk warm; then pour it gently over the goods until covered; then
slip the hands into the middle of the goods, and with the fingers just
ease this bulk so that the syrup will flow freely between them; withdraw
the hands carefully and cover the tin; do not again disturb it for the
next twelve hours, when the goods will be ready to drain and dry. To an
experienced man, this method may seem a little dangerous and likely to
spoil the crystal; but it will not do so if done carefully. Of course,
it is understood the goods are not to be roughly stirred up, but simply
loosened.
Concentrated Flower and Essence Flavors for Confectioners.