Wet a pound of brown sugar with a cupful of water, into which two tablespoonfuls of vinegar have been stirred. Put into an agate saucepan. Cook for ten minutes, add four tablespoonfuls of butter and boil until a drop hardens in cold water. Pour into large buttered tins, and as it cools, mark off into squares.
Lemon butter
Boil together half a pound of brown sugar, a tablespoonful of vinegar and a gill of water for ten minutes, and add a heaping tablespoonful of butter. Boil until the candy becomes brittle when dropped into cold water, and take from the fire. Add to it the juice of a lemon and pour into a shallow, well-greased pan.
Hoarhound candy (made from fresh leaves)
Make a strong solution of hoarhound leaves; strain this, and put a quarter of a cupful of it over the fire with a pound of brown sugar and a very little water. Cook until a little dropped in cold water is brittle. Add a tablespoonful of vinegar, boil up once and turn into greased tins.
Hoarhound candy (made from dried leaves)
Steep a heaping tablespoonful of dried hoarhound leaves in half a cupful of boiling water for one hour, then strain and squeeze. Add the liquid to two cupfuls of brown sugar, put over the fire in a saucepan, and stir until the sugar is dissolved. Put in a tablespoonful of vinegar and boil until the candy breaks when dropped into cold water. Drop from the point of the spoon upon buttered paper, or pour into a pan and cut into squares.
Wintergreen candy
Made as directed in last recipes, substituting wintergreen for hoarhound.