Tragacanth, also called gum dragon, is a gummy exudation obtained from the several species of shrubs of the genus Astragalus. According to Mrs. Grieve, “it is much used for the suspension of heavy insoluble powders to impart consistence to lozenges, being superior to gum arabic.” Molokhovets used it for making gummy candies (#2524). Similarly, tragacanth was a primary ingredient, along with sugar and water, in the pastillage that was the basis of Carême’s famous architectural pièces montées. (Mrs. Grieve, A Modern Herbal, 820; Martha Washington s Booke of Cookery, 292; and Carême, Royal Parisian Pastrycook, 366.]