14 lbs. Best White Sugar.
¾ oz. Cream of Tartar.
Lemon Flavoring.
4 pints water.
4 oz. Tartaric Acid.
Process.—Put the sugar and water in clean bright pan and bring to the boil, add cream of tartar, place the lid on the pan and boil for ten minutes: remove the cover and put in thermometer, boiling on a sharp fire to the degree of crack: pour out at once on clean, greased slab: when cool enough, turn up at the edges and fold the boil over, then add the acid which has been finely powdered, together with a few drops of lemon; knead up the whole until stiff and pass through drop or tablet rollers; break up when cold, and dust with powdered sugar, weigh and bottle.
N.B.—We mean the term "white sugar" to include loaf, dutch crush, granulated or crystal; any of these of good quality will answer the purpose.
BROWN COUGH DROPS.
14 lbs. Brown Sugar.
3 lbs. Glucose.
3 oz. Acid Tartaric.
½ oz. Oil Aniseed.
¼ oz. Oil Cloves.
¼ oz. Oil Peppermint.
2 oz. Herb Horehound.
5 pints Water.
Process.—First boil the herb horehound in the water ten minutes, then strain; add the liquor to the sugar and the glucose, and boil as for other drops to crack 310; pour on oiled slab; turn up the edges and fold in the boil, then put the tartaric acid in a little heap on the boil, and pour over it the aniseed, clove and peppermint, knead up the whole, thoroughly mixing the flavors until stiff enough to pass through machine cough drop rollers.
N.B.—The brown sugar should be of good boiling quality.
LIGHT COUGH DROPS.
14 lbs. White Sugar.
3 lbs. Glucose.
3 oz. Acid Tartaric.
½ oz. Cough Drop Essence.
½ oz. Oil Aniseed.
4 pints Water.