A Treatise On The Art Of Boiling Sugar Crystallizing Lozenge Making Comfits Gum Goods And Other Processes For Confectionery Etc

Excerpt from A Treatise on the Art of Boiling Sugar: Crystallizing, Lozenge-Making, Comfits, Gum Goods, and Other Processes for Confectionery, Etc;, In Which Are Explained, in an Easy and Familiar Manner, the Various Methods of Manufacturing Every Description of Raw and Refined Sugar Goods, as Sold by the T Hitherto there has been no book published of any practical utility upon this important branch of confectionery. The subject is cer tainly discussed in a work treating upon other branches of the trade, and the following is an extract, copied verbatim, from the information it gives upon boiling sugar: To prevent graining, put a little of any sort of acid, when it is at the crack, but remember that too much acid will also grain it. This' contradictory and remarkable information is to be found in the book referred to, and that has been the only authority published. This, therefore, cshows the necessity for a work written from. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

An EXACT reproduction from the original book A TREATISE ON THE ART OF BOILING SUGAR, CRYSTALLIZING, LOZENGE-MAKING, CONFITS, GUM GOODS AND OTHER PROCESSES FOR CONFECTIONERY WHICH ARE EXPLAINED, IN AN EASY AND FAMILIAR MANNER, THE VARIOUS METHODS OF MANUFACTURING EVERY DESCRIPTION OF RAW AND REFINED SUGAR GOODS AS SOLD BY THE TRADE, CONFECTIONERS AND OTHERS by Henry Weatherley first published in 1865. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.