How to Make Candy / A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc.

I have never seen a health warning on a book before but I have been asked to provide one here. Some of the ingredients used in these procedures are toxic to say the least. For instance, the recipe for Ching's Brown Worm Lozenges on p40 contains the line: 'Each lozenge should contain half a grain of mercury.' Now, times and attitudes may change but mercury does not. As a record of how things were done the volume is fine but as a recipe book danger lurks in these pages. Unless you are very, very sure of what you are doing please treat this as a reference book, not a practical guide.
More mundane note at the end of the book.
HAND BOOK.
CANDY, ICE CREAM SYRUPS,


As sugar is the basis or groundwork of the confectioner's art, it is essentially necessary that the practitioner should carefully study and observe the difference in its qualities, the changes which it undergoes or effects when combined with other articles in the process of manufacture, and also the different forms which it assumes by itself, at various stages. Without this knowledge, a man will never become a thorough and efficient workman, and it can only be acquired by practice and experience.
The first process which it undergoes, in the hands of the confectioner, is that of clarification. It is conducted on the same principle as the refining of sugar, although not carried out in every particular.
Clarification of Raw Sugar.—For every six pounds of sugar required to be clarified, take one quart of water, the white of an egg, and about half a tea-cupful of bullock's blood. Less than a pint will be sufficient for 112 pounds; but if a very fine, transparent, and colorless syrup is required, use either charcoal, finely powdered, or ivory-black, instead of the blood. Put the white of an egg in the water, and whisk it to a froth; then add either of the other articles mentioned, and the sugar; place the pan containing the ingredients on the stove-fire, and stir them well with the spatula, until the sugar is dissolved, and is nearly boiling.