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106
THE
CARAMEL.
17.
The
Crack.
Boil
the
syrup
a
very
little
more,
dip
the
finger
iuto
the
sugar,
and
if,
upon
taking
it
out,
the
sugar
iTdhering
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
into
the
water
again.
If
the
sugar
breaks
short
and
brittle
upon
doing
this,
it
is
the
"
Great
Crack."
You
cannot
be
too
careful
when
the
boiling
syrup
is
at
this
degree,
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
syrup
to
be
scorched
beyond
cure.
18.
TheCara,mel.
When
the
sugar
has
been
boiled
to
the "
Crack,"
as
just
stated,
it
quickly
changes
to
the
next
degree.
Tlie
syrup
rapidly
loses
its
whiteness,
and
begins
to
be
slightly
color-
ed.
You
must
now
add
to
the
syrup
a
few
drops
of
lemon
acid
or
juice,
to
prev^ent
its
graining,
A
little
vinegar
or
a
few
drops
of
pyroligneous
acid,
will
produce
the
desired
eflect.
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 cold
water,
two
or
three
inches
deep.
This
will
prevent
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
not
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
jMcce
of butter
put
into
the
pan
will
pre-