| III.— | Gum chicle. | 122 parts |
|---|---|---|
| Paraffine | 42 parts | |
| Balsam of Tolu. | 4 parts | |
| Sugar | 384 parts | |
| Water | 48 parts |
Dissolve the sugar in the water by the aid of heat and pour the resultant syrup on an oiled slab. Melt the gum, balsam, and paraffine together and pour on top of the syrup, and work the whole up together.
| IV.— | Gum chicle | 240 parts |
|---|---|---|
| White wax | 64 parts | |
| Sugar | 640 parts | |
| Glucose | 128 parts | |
| Water | 192 parts | |
| Balsam of Peru | 4 parts | |
| Flavoring matter, enough. | ||
| Proceed as indicated in II. | ||
| V.— | Balsam of Tolu | 4 parts |
| Benzoin | 1 part | |
| White wax | 1 part | |
| Paraffine | 1 part | |
| Powdered sugar | 1 part | |
Melt together, mix well, and roll into sticks of the usual dimensions.
Mix, and, when sufficiently cool, roll out into sticks or any other desirable form. {179}
Spruce Chewing Gum.—
| Spruce gum | 20 parts |
| Chicle | 20 parts |
| Sugar, powdered | 60 parts |
Melt the gums separately, mix while hot, and immediately add the sugar, a small portion at a time, kneading it thoroughly on a hot slab. When completely incorporated remove to a cold slab, previously dusted with powdered sugar, roll out at once into sheets, and cut into sticks. Any desired flavor or color may be added to or incorporated with the sugar.
CHICKEN-COOP APPLICATION: See Insecticides.
CHICKEN DISEASES AND THEIR REMEDIES: See Veterinary Formulas.