PINE APPLE DROPS.
14 lbs. White Sugar.
3 lbs. Glucose.
4 pints water.
1 oz. Tartaric Acid.
Saffron Coloring.
¼ oz. Essence Pine Apple.
Process.—Boil the sugar, glucose and water, as before directed, to the degree of crack 310; add to the boil saffron paste after it has been poured on the slab: when on the slab put in the acid and essence of pineapple; knead the whole together; when stiff enough, cut off in pieces and pass through the pineapple roll.