Dear Sun Spots: A few months ago I wrote to your column regarding a Wurlitzer Bubble Jukebox. I was looking for someone who repairs them, and I lost that person’s phone number. Could you please help me locate this person. He lives in Rumford and hopefully he will see this in your column and call me again. Thanks. – Reader in Sabattus.

Answer: Sun Spots does not know who returned your phone call, and hopes this reader will see your question and respond to you. Please also consider sending this information in to the column so Sun Spots can provide this information to other readers interested in this type of service.

Dear Sun Spots: Could you please give me recipes for candy apples? Thank you. – No Name, No Town.

Answer: Sun Spots hopes you and your family will enjoy the following:

Hard red candy apples. Ingredients: Eight to 10 small to medium apples, washed and dried wooden skewers or Popsicle sticks, for apples. Candy syrup. Ingredients: 1 cup water, 3 cups sugar, ½ cup white corn syrup, ¼ cup red hot candies, ½ teaspoon red food coloring. Method: Insert wooden skewers into the stem end of each apple. In a large (at least 2-quart) aluminum heavy pot, stir the candy syrup mixture together until sugar dissolves. On medium heat, bring mixture to boiling without stirring. Do not stir, and let boil until mixture reads 290 to 300 Fahrenheit on a candy thermometer (or when a drop makes hard threads in cold water). This takes about 20 minutes, depending on type of pan and amount of heat. Remove pan from heat and immediately tilt pan and swirl each apple quickly to coat. Allow a second for excess to drip, then set apples on a greased cookie sheet to cool and harden. If syrup in pot thickens too fast when you are dipping the apples, return pot to low heat, then continue. Let apples cool at least one hour before serving. Wrap each apple in a square of clear plastic wrap to keep moist air from making them sticky. (Don’t use waxed paper!)

Candy apples. Ingredients: 1 pound vanilla caramels, 6 crisp medium apples, chopped walnuts. Method: Combine caramels and 2 tablespoons water in double boiler. Cook, stirring, until caramels are melted and smooth. Stick wooden skewers into blossom ends of each apple; dip apples in syrup, turning until completely coated. Roll bottom half of each apple in chopped nuts at once. Place on waxed paper covered cookie sheet. Chill until coating is firm. You can add several drops of water to syrup if necessary. Yield: 6 candied apples.

Dear Sun Spots: I enjoy your column very much, and now I need your help.

After my yard sale over the weekend, I have lots of craft materials left. I will donate it to anyone who can use it. Thank you for your help. I can be reached at (207) 353-9542. – Mary McCormick, Lisbon Falls.

Dear Sun Spots: I have two, five-drawer filing cabinets to give away to a nonprofit group. Please call me at (207) 225-3472. – Gordon Twitchell, Turner.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at www.sunjournal.com in the Advice section under Opinion on the left hand corner of your computer screen.