Break up small lib. of gum and dissolve it in 21b. of water ; it will take about twelve hours. Squeeze it through a cloth into a basin. Put the required quantity of very finely-powdered sugar on a marble slab, make a cavity in the centre, pour in the strained gum, and with a spatula commence to work it in. Should it be too soft and sticky, add more sugar ; if too dry, more gum, mixing until a stiff paste is obtained. It is now ready to receive any desired colouring and flavouring, which must be well worked in. Dust the slab with starch powder, roll out the mass, lifting it up and Lozenges — continu ed. turning it over several times, always dusting with the starch powder and rubbing the slab with the ball of the hand to smooth the surface. When of the required thickness, handle it as little as possible, using a brush to do what is needful in smoothing. In cutting it into shapes great care must be taken to keep whatever is used quite clean. The following will be found useful and easily manu- factured, and other receipts will be found under special headings, such as Aniseed, Cayenne, &c. Antacid Lozenges. — To 101b. of the gum paste prepared as described above, work in lib. of powdered prepared chalk and (lb. of magnesia, and flavour with about 20 drops of oil of cinnamon✪ Antacid Lozenges. Antibilious Lozenges. — With (lb. of the prepared gum paste described above, work in 6 drachms of ground Turkey rhubarb, 6oz. of magnesia in powder, 1 foz. of bicarbonate of soda, and 20 drops of the oil of cinnamon to flavour✪ Antibilious Lozenges. Cachou Lozenges. — Sift 141b. of crushed loaf sugar on to a table, and form a bay in the centre. Put lflb. of glucose into a saucepan on the lire to boil, remove it from the lire, add 4oz. of soaked gelatine, and stir well until thoroughly dissolved. Turn it into the sugar on the table or slab, add a little flavouring of cassia, mix well, colour with carmine✪ Cachou Lozenges, roll out, and cut into shapes. Dust them, as made, with a little corn-starch, put them on trays, also slightly d listed, and set them in the hot closet or drying- room until dry ; pack away in boxes, and use as desired. Chalk Lozenges. — These are prepared in the same way as described above, using 12oz. of powdered prepared chalk and 4 drachms of ground nutmeg to Clb. of the gum preparation✪ Chalk Lozenges. Cough Lozenges. — Soak loz. of picked gum dragon in 2oz. of orange-flower water ; in about six hours’ time squeeze ami wring the soaked gum in a cloth. Work the prepared gum on a marble slab with the hand till it becomes white and elastic, then work in, gradually, 21b. of line icing sugar and Hoz. of syrup of squills. When the above ingredients are well mixed, add 50 drops of paregoric and 20 drops of ipecacuanha. Sift a small quantity of caster sugar over the slab, roll the paste out to about jin. in thickness, then, if such a thing as a ribbed rolling-pin is available, roll over the surface of the paste with it in cross directions, thus imprinting it with a diamond pattern. Stamp out the Lozenges with a round tin cutter about (in. in diameter, and place each one as it is done on a baking-sheet that has been dusted over with caster sugar. When the baking-sheet is full of Lozenges, place it in a screen to dry. When quite diy, take the Lozenges off the baking-sheet, and keep them in well-stoppered glass jars in a dry store-cupboard.

AI-modernized reading of the original text

Break up small lib. of gum and dissolve it in 21b. of water ; it will take about twelve hours. Squeeze it through a cloth into a basin. Put the required quantity of very finely-powdered sugar on a marble slab, make a cavity in the centre, pour in the strained gum, and with a spatula commence to work it in. Should it be too soft and sticky, add more sugar ; if too dry, more gum, mixing until a stiff paste is obtained. It is now ready to receive any desired colouring and flavouring, which must be well worked in. Dust the slab with starch powder, roll out the mass, lifting it up and Lozenges — continued. turning it over several times, always dusting with the starch powder and rubbing the slab with the ball of the hand to smooth the surface. When of the required thickness, handle it as little as possible, using a brush to do what is needful in smoothing. In cutting it into shapes great care must be taken to keep whatever is used quite clean. The following will be found useful and easily manufactured, and other receipts will be found under special headings, such as Aniseed, Cayenne, &c. Antacid Lozenges. — To 101b. of the gum paste prepared as described above, work in lib. of powdered prepared chalk and (lb. of magnesia, and flavour with about 20 drops of oil of cinnamon. Antibilious Lozenges. — With (lb. of the prepared gum paste described above, work in 6 drachms of ground Turkey rhubarb, 6oz. of magnesia in powder, 1 foz. of bicarbonate of soda, and 20 drops of the oil of cinnamon to flavour. Cachou Lozenges. — Sift 141b. of crushed loaf sugar on to a table, and form a bay in the centre. Put lflb. of glucose into a saucepan on the lire to boil, remove it from the lire, add 4oz. of soaked gelatine, and stir well until thoroughly dissolved. Turn it into the sugar on the table or slab, add a little flavouring of cassia, mix well, colour with carmine, roll out, and cut into shapes. Dust them, as made, with a little corn-starch, put them on trays, also slightly d listed, and set them in the hot closet or dryingroom until dry ; pack away in boxes, and use as desired. Chalk Lozenges. — These are prepared in the same way as described above, using 12oz. of powdered prepared chalk and 4 drachms of ground nutmeg to Clb. of the gum preparation. Cough Lozenges. — Soak loz. of picked gum dragon in 2oz. of orange-flower water ; in about six hours’ time squeeze ami wring the soaked gum in a cloth. Work the prepared gum on a marble slab with the hand till it becomes white and elastic, then work in, gradually, 21b. of line icing sugar and Hoz. of syrup of squills. When the above ingredients are well mixed, add 50 drops of paregoric and 20 drops of ipecacuanha. Sift a small quantity of caster sugar over the slab, roll the paste out to about jin. in thickness, then, if such a thing as a ribbed rolling-pin is available, roll over the surface of the paste with it in cross directions, thus imprinting it with a diamond pattern. Stamp out the Lozenges with a round tin cutter about (in. in diameter, and place each one as it is done on a baking-sheet that has been dusted over with caster sugar. When the baking-sheet is full of Lozenges, place it in a screen to dry. When quite diy, take the Lozenges off the baking-sheet, and keep them in well-stoppered glass jars in a dry store-cupboard.

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