Take double refined sugar, pound and sift it through a hair sieve, not too fine; then sift it through a silk sieve, to take out all the fine dust, which would destroy the beauty of the _drop_. Put the sugar into a clean pan, and moisten it with any aromatic; if rose-water, pour it in slowly, stirring it with a paddle, which the sugar will fall from, as soon as it is moist enough, without sticking. Colour it with a small quantity of liquid carmine, or any other colour, ground fine. Take a small pan with a lip, fill it three parts with paste, place it on a small stove, the half hole being of the size of the pan, and stir the sugar with a little ivory or bone handle, until it becomes liquid. When it almost boils, take it from the fire and continue to stir it: if it be too moist, take a little of the powdered sugar, and add a spoonful to the paste, and stir it till it is of such a consistence as to run without too much extension. Have a tin plate, very clean and smooth; take the little pan in the left hand, and hold in the right a bit of iron, copper, or silver wire, four inches long, to take off the drop from the lip of the pan, and let it fall regularly on the tin plate; two hours afterwards, take off the drops with the blade of a knife. 68. CHOCOLATE DROPS. Scrape the chocolate to powder, and put an ounce to each pound of sugar; moisten the paste with clear water, work it as above, only take care to use all the paste prepared, as, if it be put on the fire a second time, it greases, and the drop is not of the proper thickness. 69. ORANGE-FLOWER DROPS. These are made as the sugar drops, only using orange-flower water, or, instead of it, use the essence of naroli, which is the essential oil of that flower. 70. COFFEE DROPS. An ounce of coffee to a pound of sugar will form a strong decoction: when cleared, use it to moisten the sugar, and then make the drops as above. 71. PEPPERMINT DROPS. The only requisites to make these are, extreme cleanliness, the finest sugar, and a few drops of the essence of peppermint. 72. CLOVE DROPS. These are made as the cinnamon drops, the cloves being pounded, or the essence used. Good cloves should be black, heavy, of a pungent smell, hot to the taste, and full of oil. 73. GINGER DROPS. Pound and sift through a silk sieve the required quantity of ginger, according to the strength wanted, and add it to the sugar with clear water. China ginger is the best, being aromatic as well as hot and sharp tasted. 74. LIQUORICE LOZENGES. Take of extract of liquorice, double refined sugar, each 10 oz. tragacanth, powdered, 3 oz. Powder them thoroughly, and make them into lozenges with rose-water.