A Treatise On The Art Of Boiling Sugar And Other Processes For Confectionery In Which Is Explained In An Easy And Familiar Manner The Various Methods Of Manufacturing Every Description Of Raw And Refined Sugar Goods As Sold By The Trade Confectioners And Others PDF Download

Excerpt from A Treatise on the Art of Boiling Sugar: Crystallizing, Lozenge-Making, Comfits, Gum Goods, and Other Processes for Confectionery, Etc;, In Which Are Explained, in an Easy and Familiar Manner, the Various Methods of Manufacturing Every Description of Raw and Refined Sugar Goods, as Sold by the T Hitherto there has been no book published of any practical utility upon this important branch of confectionery. The subject is cer tainly discussed in a work treating upon other branches of the trade, and the following is an extract, copied verbatim, from the information it gives upon boiling sugar: To prevent graining, put a little of any sort of acid, when it is at the crack, but remember that too much acid will also grain it. This' contradictory and remarkable information is to be found in the book referred to, and that has been the only authority published. This, therefore, cshows the necessity for a work written from. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.