This text contains a guide to sweet and candy making, including information on equipment, materials, preparation, recipes, and more. A concise yet detailed treatise on the subject, this antique text will prove an invaluable tool for those with an interest in making their own sweets and constitutes a worthy addition to collections of culinary and confectionery literature. The chapters of this book include: Utensils for Candy Making, Materials used in Candy Making, Table of Weights and Measures, The Degrees of Boiling the Sugar, The Thread, The Pearl, The Blow, The Feather, The Ball, The Crack, The Caramel, Preparation Hints and Recipes, and many more. We are proud to republish this book now complete with a new introduction on confectionery