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when tried in cold water. Pour on an oiled marble slab, or large white agate tray, and leave undisturbed until cool enough to handle easily. Lift candy, avoiding any movement that is like a stirring motion, as stirring may cause candy to sugar, and pull, doubling candy over evenly and pulling out as long as possible, keeping the grain all one way. Add flavoring during the pulling. When candy is too stiff to pull longer, stretch out into a long rope, half an inch in diameter, and cut with scissors into small pieces. Put immediately into a bowl of powdered sugar, stir until well coated, and when dry put into a glass jar, cover, and let stand several days in a warm place, when candies should become tender and sugary.

Candy may be divided into several portions, and one portion colored pink and flavored with wintergreen; another portion may be colored green and flavored with almond and vanilla; another portion may be colored yellow and flavored with lemon or orange.

Put sugar, corn syrup, and water in saucepan, stir until sugar is dissolved, bring to boiling