Coarse brown sugar (foots), 1 lb.
Porter (or ale), 1 gill.
Treacle (common), 0.25 lb.
Rum, a wineglassful or 0.5 quartern.
Mix together the sugar, treacle, and beer in a saucepan, and bring the mixture to the boiling point, stirring it meanwhile. Put it in corked bottles, and just before you wish to use it add the rum. Aniseed is sometimes used as the flavouring medium. Honey is also substituted for sugar, and sometimes the whole is mixed unboiled; but if the collector will try the foregoing recipe, the result of many years' experience, he will, I am sure, be thoroughly satisfied.
The entomologist having provided himself with a bottle of the foregoing mixture, a tin pot to pour it into, and a brush to lay it on with, the net figured at Fig. 46, the cyanide bottle, a collecting box, and a lantern, is equipped for sugaring.
A special sugaring can may be made from a tin canister, to the rim of which a sort of funnel has been soldered in such a manner as to prevent any spilling of the contents, and to the lid of which a brush has been affixed. The wood-cut (Fig. 51), will explain.
This is, however, but a "fad," intended to do what it never does — viz., keep your fingers from sticking, and "your tongue from evil speaking" about the "messiness" of the sugar.
Fig. 51 — Sugaring can.