Transcriber's Note:
HOW TO MAKE CANDY.
CONFECTIONERY.
SYRUP.
CRYSTALLIZATION.
CANDY.
BLANC MANGE.
CANDY BONBON CONSERVE.
CHOCOLATE.
COLORS.
COMFITS.
CRACK AND CARAMEL.
CRYSTALLIZED SUGAR, AND ARTICLES CRYSTALLIZED, COMMONLY CALLED CANDIES.
ON ESSENCES.
FRUITS AND OTHER PASTES.
ICE CREAM.
LOZENGES.
MERINGUES AND ICING.
PASTILE DROPS.
SYRUPS.
THE STOVE OR HOT CLOSET.
SUGAR SPINNING.
JELLIES.
Transcriber's Note: (2)
