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THE OAKAilEL.
17. The Crack.
Boil the sjTup a very little more, dip the finger into the
sugar, and if, upon taking it out,the sugar adhering to the
finger breaks with a slight noise, and will not stick to the
teeth when bitten, the"Crack" has been produced. Now
boil the syrup up again, dip the finger into the cold water,
then into the syrup, and as quickly uito the water again.
If the sugai breaks short and brittle upon doing this, it is
the"Great Crack."
You cannot he too careful when the boihng syrup is at
this degi-ee, because it rapidly passes to what is termed the
"Caramel." Be quick and cautious, as an additional stir
of the fire, or one minute's delay, may cause the syi-up to
he scorched beyond cure.
18. The Caramel,
When the sugar has been boiled to the"Crack," as just
stated, it quickly changes to the next degree. The syrup
rapidly loses its whiteness, and begins to he slightly color
ed. You must now-add to the syrup a few drops oflemon
acid or juice, to prevent its graining. A little vinegar or
a few drops of pyroligneous acid, will produce the desired
clfect.
Dropping the acid in is termed greasing it. Having
given the syrup another slight boil, so as to assume a yel
low color, take the pan from the fire and place it in a dish
of coM water, two or three inches deep. This will preven,'
burning; a circumstance most to be feared in this process.
Unless care be used, it would soon turn from yellow to
brown,and then to black. Especially be careful liot to use
too much acid or lemon-juice, for this will spoil the syrup,,
and probably produce the very graining you are trying to
avoid. A small piece of butter put into the pan wUl pre-