4 cups white sugar.

1 cup rich sweet cream.

1 cup water.

1 table-spoonful of butter.

1 table-spoonful vinegar.

Bit of soda the size of a pea, stirred in cream.

Vanilla extract.

3 table-spoonfuls of chocolate - grated.

Boil all the ingredients except half the cream, the chocolate and vanilla, together very fast until it is a thick, ropy syrup. Heat in a separate saucepan the reserved cream, into which you must have rubbed the grated chocolate. Let it stew until quite thick, and when the candy is done, add a cupful of it to this, stirring in well.

Turn the uncolored syrup out upon broad dishe, and pour upon it, here and there, great spoonfuls of the chocolate mixture. Pull as soon as you can handle it with comfort, and with the tips of your fingers only. If deftly manipulated, it will be streaked with white and brown.