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Modern Magic: A Practical Treatise on the Art of Conjuring
·
Professor Hoffmann
433
THE
CAKE
(OR
PUDDING)
IN
THE
HAT.--This
is
an
old
and
favourite
hat
trick.
The
necessary
apparatus
consists
of
two
parts--first,
a
round
tin
pan
a
(see
Fig.
149),
four
inches
in
depth,
and
tapering
from
five
inches
at
its
greatest
to
four
and
a
half
inches
at
its
smallest
diameter.
It
is
open
at
each
end,
but
is
divided
into
two
parts
by
a
horizontal
partition
at
about
two-thirds
of
its
depth.
Second,
a
larger
tin
b,
japanned
to
taste,
five
and
a
half
inches
in
depth,
and
so
shaped
as
to
fit
somewhat
tightly
over
the
smaller
tin.
In
the
larger
end
of
the
latter
is
placed
a
hot
cake
or
pudding,
and
in
this
condition
it
is
placed
on
the
servante
of
the
table,
projecting
a
little
over
the
edge.
The
performer
borrows
a
hat,
and
in
passing
behind
his
table,
tips
cake
and
tin
together
into
it.
The
chances
are
that
the
tin
will
fall
small
end
upwards
(the
opposite
end
being
the
heaviest);
but
if
not,
the
performer
turns
the
tin,
so
as
to
bring
it
into
that
position.
Placing
the
hat
mouth
upwards
upon
the
table,
he
announces
his
intention
of
making
a
cake
in
it;
for
which
purpose
he
takes,
one
by
one,
and
mixes
in
the
tin
b,
a
quantity
of
flour,
raisins,
eggs,
sugar,
and
the
other
ingredients
for
a
cake,
adding
water
enough
to
make
the
mixture
into
a
thick
batter.
This
he
pours
into
the
hat,
holding
the
tin
with
both
hands,
at
first
high
above
it,
but
gradually
bringing
it
lower
and
lower,
till
at
last,
as
if
draining
the
last
drop
of
the
mixture,
he
lowers
the
mouth
of
the
tin
right
into
the
hat,
and
brings
it
well
down
over
the
smaller
tin.
On
being
again
raised,
it
brings
away
within
it
the
smaller
tin
and
its
liquid
contents,
the
cake
being
left
in
the
hat.
He
next
proceeds
to
bake
the
cake,
by
moving
the
hat
backwards
and
forwards
at
a
short
distance
over
the
flame
of
a
candle,
and,
after
a
sufficient
interval,
exhibits
the
result,
which
is
cut
up
and
handed
round
to
the
company
for
their
approval.
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