Cut the half of a pine-apple into slices, drop them into a mortar and pound them; put the pulp into a cloth and extract the juice; take as much sugar as will be required and boil it to the crack. When the sugar is at the feather commence to add the pine-apple juice; pour it on slowly, so that by the time the syrup is at the crack it shall all be mixed in with the sugar. Finish as for barley sugar drops. 193.--Poppy Drops. Extract the essence of the poppies (the wild flowers are the best) in hot water, boil some sugar in a pan--the same way as for barley sugar drops--and add the decoction of poppies just before the syrup is at the crack. No essence of lemon should be used, and they need not be sugared when put into boxes. 194.--Ginger Drops. Make these after the same manner as barley sugar drops, in boiling the sugar, and flavour with a few drops of the essence of ginger just before the syrup is at the crack. 195.--Cayenne Drops. These are made the same way as barley sugar drops and the poppy and ginger drops. Flavour a minute before the boiling sugar is at the crack. To give the cayenne flavour add a few drops of the essence of capsicum. 196.--Ginger Candy. Boil some clarified sugar to the ball, and flavour with essence of ginger, then rub some of the sugar against the sides of the pan with a spatula until the sugar turns white; pour it into tins which have been oiled and put into the stove. The sugar should be coloured with some vegetable yellow whilst boiling. 197.--Lemon Candy. This is made in the same manner as ginger candy. Colour yellow with a little saffron, add a few drops of essence of lemon. This is made by boiling sugar to the feather and ball, and grained by rubbing against the pan. 198.--Peppermint Candy. The mode of making this candy is the same as that for making ginger candy, only add essence of peppermint. 199.--Rose Candy. Made the same way as ginger candy. Rose candy should be coloured with cochineal or carmine. 200.--Burnt Almonds. 1 lb. of almonds, 2 lbs. of sugar. Take 2 lbs. of clarified sugar and boil it to the “ball;” put 1 lb. of Jordan or Valencia almonds, blanched and dried, into the pan with the sugar; stir them from the fire, and let them absorb as much sugar as possible. If you want them well saturated with sugar repeat this until the sweetening is completed. Flavour with orange-flower water. 201.--Cast Sugar Drops.