beat them up all together with a wisk to a white froth; then put the whole into a copper kettle, or pan, and set them on a clear and slow fire; when it begins to boil, do not fail to put a little more water in, and begin to skim it, till you see the scum appears thick on the top, and the sugar becomes pretty clear; that done, to clear it properly, sift it in a wet napkin, or silk sieve, and pass it thus into what vessel you please, till you want to make use of it.
- Note.—If the sugar does not appear very fine, you must boil it again before you strain it; otherwise, in boiling it to a height, it will rise over the pan.
To boil Sugar to the degree called smooth.
When your sugar is thus clarified, put what quantity you have occasion for over the fire, to boil smooth; which you may prove by dipping your scummer into the sugar, and then touching it with your fore-finger and thumb; in opening them, you will see a small thread drawn betwixt, which immediately breaks, and remains in a drop on your thumb; thus it is a little smooth—then boiling more, it will draw into a larger string, and become very smooth.
The blown Sugar.
Boil your sugar longer than the former and try it thus:—dip in your scummer, and take it out, shaking off what sugar you can into the pan, and then blow with your mouth strongly through the holes; and if certain bubbles or bladders blow through, it is boiled to the degree called blown.
