Place in kettle
| 6 | lbs. sugar. |
| 1 | teaspoonful cream-of-tartar. |
| 3 | pts. water. |
Set on fire and mix.
When batch starts to boil remove paddle and cover kettle. After it has steamed for a few minutes remove cover and wash off sides of kettle with wet brush.
Place thermometer in batch, cook to 330° and add ¼ lb. butter and half a teaspoonful salt. When the butter is boiled in remove from fire and pour on greased slab. Fold edges in, place gloves on and when cool enough to handle pull not more than five times on the hook.
Flatten out on table in front of furnace and place the cream center on it in a round loaf running from end to end. Then fold jacket around the center, seal up ends and spin out in small sticks about as large around as a pencil and mark in two-inch lengths with caramel marker. Break apart and place in jars.
Turn batch often, so as not to chill jacket. or it will crack and give you trouble.
Have your shop nice and warm.
BURNT SUGAR.
Place in kettle
| 5 | lbs. sugar. |
| 3 | qts. water. |
Set on stove and mix.
Allow to boil until perfectly black, then add about 2 qts. water and melt and get to a
