COLORS.
In choosing Colors for candy, certain qualifications are necessary. First, they must not fade or change when exposed to the light. Second, they must not be easily affected by acids or alkalies; hence, it has been difficult to produce colors that are reasonably permanent and at the same time harmless. Yet the following will be found as near perfect as any yet produced.
RED, COCHINEAL COLOR.
Put on the fire, in a copper basin, two quarts of water; when it comes to a boil, add one fourth of a pound powdered Alum; then the same amount of powdered Cochineal; next, the same quantity of Salts of Tartar; let it boil a minute, stirring all the time, then set off the fire, and stir in six ounces Cream of Tartar; place again on the fire, and boil about five minutes; then strain through a fine sieve; when cool enough, put into a glass jar. Do not cover it, as it keeps much better when open to the air.
CARMINE.
Take a three or four ounce bottle, fill half full of best No. 40 Carmine, and add Ammonia sufficient to fill the bottle; shake well, and it is ready for use.
YELLOW, SAFFRON COLOR.
Put into a basin one pint of water, add to it two ounces of Spanish Saffron, twelve ounces of Sugar, and one ounce of powdered Alum, boil these together for eight or ten minutes, then strain through a damp flannel bag; when cold add to it one gill of Spirits of Wine, and bottle for use.
ANOTHER YELLOW.
This is made in the same way as the above, except use Fustic, instead of Saffron, and one quart of water; it comes cheaper, but when used with powdered sugar often turns brown, as much of the powdered sugar contains traces of iron, being ground in iron mills; but used with other goods it produces a bright yellow.