ABSTRACT
FLAVOURS AND COLOURS. These form almost as important a part of the trade as sugar itself,. and it should be the chief object of every workman to try and excel in. these two important features; if you do not use good flavours, it is a moral certainty you cannot produce good sweets. Flavours for boiled sugars should be specially prepared, those bought at an ordinary chemist's, shop may do very well for flavouring custards and pastry, but are of no use for boiled sugars, in fact, better use no essence at all, as they are so weak that, to give the drops, &c., even a slight taste, the quantity required reduces the degree to which the sugar has been boiled so much that it works like putty, and sticks to the machine while being pressed through; the drops when finished look dull, dragged and stick together when bottled; tons of drops are weekly spoiled by small makers using such flavours, while a little trouble and less expense would put them. out of their misery, besides giving to the goods that clear, bright, dry appearance to be found in the drops of a respectable house.
