76 
To make soft candy, use an enamelled iron saucepan or pan, 
into which put one pint of water and about 
174. Soft Candy. six lbs. of sugar, stir over a slow fire until 
the sugar is melted, then add one teaspoon- 
ful of cream of tartar, and let the whole boil ; then stop stirring, 
and let the mixture continue to boil, say for three to four minutes, 
until the proper consistency is obtained, to ascertain which, drop 
a little of the mixture from a spoon on a plate ; if the substance 
withdrawn can be kneaded into a pill without sticking to the 
fingers, the condition is right ; if it is sticky, continue the boiling 
as long as necessary. When the proper condition has been 
attained, remove the pot from the fire and place it in cold water 
to cool; while cooling, stir or whip the mixture against the sides 
of the pot until it assumes the consistency of a white paste ; 
then turn it out on paper laid in suitable moulds, such as a plate. 
In half an hour it will be cool enough to place in the hive. 
To make flour candy, proceed as in recipe 174, but after taking 
the pot off the fire and before cooling the 
175. Flour Candy. mixture, stir in about 4 lb. to 3 lb. of pea 
flour, or if it cannot be obtained wheat 
flour may be substituted ; the flour should be slowly added from 
a sifter while the mixture is very hot, the whole being vigorously 
stirred at the same time. 
To make medicated candy, proceed as directed in recipes 174 
and 175, but when the mixture is taken 
176. Medicated Candy off the fire, add one teaspoonful of naphthal 
beta solution for every two pounds of sugar 
used, stirring it well through the mixture. 
To make naphthal beta solution, procure an eight-ounce glass 
bottle, marked in fluid ounces. Put one 
177. Naphthal Beta ounce of naphthal beta powder, costing 
Solution. about one shilling, into the bottle, which 
should then be half filled with methylated 
spirit, then shake well until the powder is thoroughly dissolved, 
after which add more methylated spirit until the liquid reaches 
the seven-ounce mark. It is then ready for use. 
Water, x , . 1 quart, 
178. Spring and Sugar, . ; . 8 pounds, 
Summer Syrup. Vinegar, . : . 1 tablespoonful, 
Salt, : . 1 teaspoonful. 
Simmer and stir over a slow fire until thoroughly melted, and 
use at blood warmth. 
Water, 2 : . 1 quart, 
Sugar, : ; . 5 pounds, 
479. ANINMD SyPUp: Vinegar, 1 tablespoonful, 
Salt, : . 1 teaspoonful. 
Simmer and stir over a slow fire until thoroughly melted, and 
use at blood warmth. To prevent the sugar crystallizing, half 
a teaspoonful of cream of tartar may be added. If it is desired 
