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    THE CONFECTIONER.
    THE Confecti oner, who is generally
combined with the pastry-cook, makes
sweetmeats, tarts, cheese-cakes, pies, pre-
serves of various kinds, jellies, jams,
conserves, candies, comfits, gingerbread,
&c.   He generally lays in, during the
winter, a competent supply of ice, pre-
served in a proper receptacle, to furnish
his customers with the agreeable treat of
ice-cream in the summer months. The
London confectioners are famous for the
elegance and size of the Twelfth day
cakes: several days previous to this pe-
riod their shops are decorated with a
great variety of them, made of different
shapes, and with various devices; some
weighing several hundred pounds. There
are also various forms and preparations
of gingerbread.
  The Confectioner is generally as busy
a man as the cook in the preparations
for a grand dinner or supper: he is, in
fact, the caterer of superfluities. Some of
the London Confectioners bake joints of
meat, like the bakers, for those who give
the preference-'to their shops, but their
charges are double. They also deal in mock-
turtle, dried tongues, &c.