Skuse's complete confectioner : a practical guide to the art of sugar boiling in all its branches / [E. Skuse].

  • Skuse, E.
Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Skuse's complete confectioner : a practical guide to the art of sugar boiling in all its branches / [E. Skuse]. Source: Wellcome Collection.

    7/228
    PREFACE. In presenting this work to the public, 1 should be wanting in respect did I not first express my sincere gratitude for the kindness, indulgence, and appreciation my former efforts in this direction has always been received. I had thought I had finished posing as an author and authority, sic on the subject of sweety-making when 1 had launched four editions of the “ Confectioner’s Hand Book ” (eight thousand copies) in the market. However, they have all been out of print for some time, and your humble servant has been persuaded by the present publishers to write another book on the same lines. I am not a journalist, and writing is by no means my strong point, so I started on the job with about the same feeling as a child does to take physic. I have tried, as I have always done, to write so that people who know the English language could not only understand, but fully follow the details to the minutest points, and give the novice a clear conception of the practical manipulation of the ingredients to make the different sorts indicated. Technicalities I have avoided as much as possible ; at the same time, I have endeavoured to be of service to the experienced. In nearly every department of which I treat, I have had practical experience as a workman. The exceptions I give are of the experienced workmen, after satisfying myself with the genuiness of the information, 1 leave the contents to the experienced reader to justify my remarks. To the inexperienced, I have only to add that patience and dogged per- severance will, and must succeed. Practice is only to be had by experiment, and little failures are only to be overcome by another try. The instructions are simple and genuine, and must lead, if faithfully carried out, to success. My experience in making, and little difficulties I have noted through the pages, and methods I have found, from wliich I have found the best results I have mentioned. But there is no absolute this and that in the trade. New mixings, new methods, new processes, new goods, and new appliances are continually introduced. After the rudiments have been thoroughly mastered, the reader, if he has an inventive brain, has ample scope to distinguish himseif in the toffee world. Again I express my obligations to my patrons, and hope they will look upon this work, not as a literary effort, but as from a workman to a workman, or a would-be workman. Faithfully Youi's, ., ^ E. SKUSE. Ashmore Works, Jiurroiv Road, London, W.