For White Or Red





Sugar and glucose half and half, water, to melt and

boil as above. Work the same.



To make six hundred bricks a day and pop this corn, put a coarse sieve

in a box or barrel bottom, instead of the natural bottom. Sift your

corn. Have your popper made with a swinging wire, hanging from the

ceiling down over the furnace to save labor. Have a stout, thick, wide

board for the floor of your press; make a stout frame the width that

two brick will measure in length; as long as twelve bricks are thick,

and have your boards six or eight inches wide. Put your frame together;

now make a stout lid of one-inch lumber to fit in your frame; have four

cleats nailed crosswise to make it stout, and a 2x4 piece nailed

lengthwise across the top of these (shorter than the lid is); now for a

lever get a hard 2x4, six to eight feet long; fasten the ends of this

lever to the floor, giving it six inches of the rope to play in.



Now you are ready; wet your flour board and dust it with flour; do the

lid and frame the same. To every thirty pounds melted scraps of candy

use two pounds of butter. (You can't cut the bricks without it.) Cook

to a hard ball.



To three-fourths tub of corn, pour three small dippers of syrup; pour

this when mixed in your frame on the flour board, put on the lid, with

the lever press once the center, once each end, and once more the

center; take out the lid, lift the frame, dump out on the table. When

two-thirds cool, cut lengthwise with a sharp, thin knife, then cut your

bricks off crosswise.



Penny pop-corn bricks are made the same way.





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