A Treatise On The Art Of Boiling Sugar

This antique book contains a detailed treatise on the art of boiling sugar, crystallising, lozenge-making, comfits, gum goods, and other processes for confectionery. In an easy and familiar manner, the various methods of manufacturing are explained. A complete and accessible text, this book will be of much value to those with an interest in old-fashioned sweet-making or to those who collect antique literature of this ilk. The chapters of this book include: On the Qualities of Sugar, On Clarifying Sugar, On Colors and Adulteration, On the Workshops and Boiling-Rooms, Average Degrees of Heat of Drying-Stoves, On Hand and Machine Goods, On the Degrees of Boiling Sugars, On Cutting the Grain, Lemon Acid Drops, and much more. This text was originally published in 1865, and is proudly republished here with a new introduction on the subject.