To  prepare  candies  of  the  finest
quality,  the  distilled  sebacic  acids  must
first  be  pressed  cold  and  then  hot.
The  press-cakes  contain  70  per  cent,  of
the  tallow  used,  and  as  regards  external
qualities  are  equal  to  stearic  acid,  dif-
fering from  the  latter  only  in  their
melting  point  being  a  few  degrees
lower.
Themoulds  should  be  slightly  heated
and  the  tallow  stirred  until  it  has  as-
sumed a  milky  appearance  before  be-
ing poured  into  the  moulds.  No  wax
is  added.  The  three-cord  plaited  wicks
used  are  first  boiled  for  10  minutes  in  a
solution  of  11}  ounces  of  glassy  phos-
phoric acid  and  If  ounces  of  boracic
acid  to  every  100  pounds  of  water,  and
then  slowly  dried.
