ABSTRACT
SUGAR BOILING REQUISITES. SUGAR boiling, like every other craft, requires a place to do it, and fitted accordingly. The requisites and requirements can be easily suited to the accommodation and the purse of the would·be confectioner. A work to be useful for all must cater for all, and include information for the smaller shopkeeper as well at! the larger maker. To begin at the bottom, one can easily imagine a person whose only ambition is to make a little toffee and hardbake for the window fit for children. This can be done at a very small outlay for utensils. 'Where circumstances compel us to be very economical, we can manage with a saucepan, a clean clay pipe, a few toffee tins, a large pair of scissors, and an ordinary kitchen fire. 'rhis is rather a primitive arrangement, but it will answer the purpose. The tillS should be made of stout tinned iron, about 15 inches long and 8 or 10 inches wide and 1 inch deep, wired round the top for strength. A copper saucepan would be much preferable to an iron one. We can make with these appliances Everton toffee, cocoanut candy, and such like, and at a pinch clove stick and hand cut balls. The next tool to be added should be a small castiron pouring plate, say 3 feet long by 1 foot 8 inches ,dde, costing about £1. Fix this to a rough bench about 2 feet 4~illches high,
letting the pouring plate form as it were tho top of a t'1ble. This will be very useful, and will enable us to extend our operations to sticks,- striped and plain,-also creams of varions kinds. A pouring plate of this. size will allow 12 or 14 lbs. of sugar to cool at a time. The next move is an important one, yiz., the erection of a sugar boiler's furnace. It is.
