The Candy Maker's Guide. A Collection of Choice Recipes for Sugar Boiling. Compiled and published by The fletcher mnf'g. Co. Perhaps there is thing more anying to the trade than sticky boiled sugars. All clear goods when exposed to the atmosphere will turn damp, especially in wet weather. It is a question of degree, some slightly and some will run almost to syrup; it is impossible to obviate the former but the latter can be prevented. Great care should be used in adding the lowering, whether cream of tartar or glucose, too much of either will cause the goods to run immediately after they are turned out. Weak or inferior sugars, or t sufficient boiling, has also this effect. We kw of reliable agent which will altogether prevent this result but we do kw that a careful arrangement of the different proportions, using good sugar and well boiling greatly mitigate, if t altogether prevent the grievance. Goods intended for exposure should contain just sufficient lowering to prevent the boil from growing grainy and boiled right up to the standard. Of course different sugars will carry more or less lowering, but this can be easily tested by the workman. A few experiments will determine the exact quantity for each boil. There is excuse for drops sticking in bottles when corked, this should t occur, if it does, the fault is in the making; the water has a great deal to do with causing the candies to be sticky.