STICKY CANDIES.
Perhaps there is nothing more annoying to the trade than sticky boiled sugars. All clear goods when exposed to the atmosphere will turn damp, especially in wet weather. It is a question of degree, some slightly and some will run almost to syrup; it is impossible to obviate the former but the latter can be prevented. Great care should be used in adding the lowering, whether cream of tartar or glucose, too much of either will cause the goods to run immediately after they are turned out. Weak or inferior sugars, or not sufficient boiling, has also this effect. We know of no reliable agent which will altogether prevent this result but we do know that a careful arrangement of the different proportions, using good sugar and well boiling greatly mitigate, if not altogether prevent the grievance. Goods intended for exposure should contain just sufficient lowering to prevent the boil from growing grainy and boiled right up to the standard. Of course different sugars will carry more or less lowering, but this can be easily tested by the workman. A few experiments will determine the exact quantity for each boil. There is no excuse for drops sticking in bottles when corked, this should not occur, if it does, the fault is in the making; the water has a great deal to do with causing the candies to be sticky. The writer has experienced this in several country places, where the only supply of this indispensable ingredient was drawn from the artesian wells. To look at it, it was all that could be desired—a beautiful, cold, clear and wholesome beverage. Of its chemical constituents I do not pretend to give an opinion, but the drops and other clear boils for which it was used got damp directly after they were exposed, and would have run to a syrup had they not been covered up. The goods keep all right in bottles, but it is very annoying, not to speak of the injury and loss to a business, when this is the position with regard to the water supply. The only remedy we could suggest, and which was very successful, was powdered borax. We used this in the proportion of a teaspoonful to every 14 lbs. of sugar adding it just as the sugar began to boil. Borax has been found useful with any water when making goods to be exposed in the window or on the counters, such as taffies, rocks and clear boiled sugars generally. Where the supply of water, as in most large towns is suitable, given good sugar, cream of tartar or glucose, in proper proportions, and careful boiling up to the standard, the addition of borax is unnecessary and should only be resorted to under special circumstances.