Twelve pounds of Sugar, small spoon of cream of tartar, or three pounds of glucose; when it boils add a few drops of red color, just enough to tint the batch, then cook to a very Hard Crack, or 300° or 310°. Set off and stir in a tablespoon of extract of Wild Cherry and pour out on a greased slab between iron bars. Make the batch cover a space at least three feet square; as soon as it cools a little, run over it with a caramel marker, both ways; this must be done quickly or the batch will get too cold to mark.
HOARHOUND DROPS.
Boil in three quarts of water for five or ten minutes about five ounces of Hoarhound, then strain through a fine sieve. Take this liquor and add to it twelve pounds of Sugar and a small spoon of cream of tartar, or two pounds of glucose, and cook to a Hard Crack, or 290° or 300°. Then pour out and run through a machine, or mark with a caramel marker, as Wild Cherry. All or part clear scraps can be used instead of sugar, in which case use no cream of tartar or glucose.
BONESET DROPS.
Same as Hoarhound, except make a liquor of Boneset instead of Hoarhound.
ICELAND MOSS DROPS.
Boil five ounces of Iceland Moss in three quarts of water for ten minutes; strain and add to liquor twelve pounds of Sugar, small spoon cream of tartar, or two pounds glucose; when it comes to a boil color a deep red; cook to same degree as Hoarhound, flavor with a few drops Oil Anise and pour on slab between iron bars and mark with caramel marker.
FLAX SEED DROPS.
Six pounds of Sugar, one quart of water, small spoon of cream of tartar, or one or two pounds of glucose; cook to a Hard Crack, then stir in three ounces of whole or powdered Flax-seeds and let cook a few moments; pour out and either mark into squares with caramel marker, or run through a drop machine.
ENGLISH BARLEY SUGAR DROPS.