105 / 256
THE
BALL.
105
14.
The
Blow.
Continue
b(^ling
the
syrup.
Take
your
skimmer
and
dip
it
into
tlie
sugar,
then
shake
it
over
tlie
pan,
liold
it
before
you,
and
blow
through
the
holies.
If
you
perceive
small
bubbles,
or
little
sparkling
bladders,
on
the
other
side
of
the
skimmer,
these
are
signs
that
you
have
pro-
duced
what
is
called
the
"
Blow."
15.
The
Feather,
When
you
have
boiled
the
mixture
a
little
more,
and
again
dipped
the
skimmer
into
it,
and
after
shaking
it,
find,
upon
blowing
through
the
holes,
that
bubbles
are
pro-
duced
in
much
greater
quantities,
then
you
may
be
sure
the
"
Feather"
has
been
made.
Another
sign,
after
dip-
ping
the
skimmer,
is
to
shake
it
extra
hard,
in
order
to
get
off
the
sugar
;
if
it
has
acquired
this
degree,
you
will
see
the
melted
sugar
hanging
from
the
skimmer
like
silk
or
flying
flax
;
whence
it
is
termed
by
the
French
d
la
grande
plume,
16.
The
Ball.
To
know
when
the
"Ball"
has
been
acquired,
you
-
must
first
dip
the
forefinger
into
a
basin
of
cold
water
;
-
now
apply
your
finger to
the
syrup,
taking
up
a
little
on
the
tip
;
then
quickly
dip
it
into
the
water
again.
If
upon
rolling
the
sugar
with
the
thumb,
you
can
make
it
into
a
small
ball,
you
may
be
sure
that
vdiat
is
termed
the
"
Small
Ball"
has
been
produced.
When
you
can
make
a
larger
and
harder
bail,
which
you
could
not
bite
without
its
adhering
unpleasantly
to
the
teeth,
you
may
be
satisfied
that
it
is
the
"
Large
Ball."
5*