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CO
Syrups
filtered
through
animal
charcoal
;
then
subjected
to
a
great
heat,
and
when
at
the
proper
degree
of
syrup,
is
poured
into
conical
moulds,
where
it
drains,*
dries,
and
becomes
solid,
and
soon
forms
ordi-
nary
loaf-sugar.
When
the
crystallization
takes
place
slowly,
it
forms
into
sugar-candy,
which
is
coloured
as
required.
Barley-sugar
is
made
by
subjecting
loaf-sugar
to
the
requisite
heat,
and
then
letting
it
cool.
Good
sugar
ought
to
feel
dry
to
the
touch,
and
have
a
sparkling
appearance
when
broken
;
it
should
be
close
in
texture,
and
hard
to
break.
It
requires
for
its
solution
one-third
of
its
weight
in
cold,
and
less
of
boiling,
water.
To
make
Syrup
and
Clarify
.
—
Beat
up
the
white
of
one
egg
into
a
froth,
which
well
mix
with
3
lbs.
of
sugar,
diluted
with
3
pints
of
water.
Put
the
mixture
into
a
pan
over a
steady
stove
fire,
having
a
little
cold
water
at
hand
to
prevent
the
syrup
boiling
over.
Let
the
sugar
rise
three
times,
each
time
checking
the
boiling
over
by
a
little
cold
water
;
the
fourth
time
completely
skim,
and
so
continue
till
all
the
froth
is
cleared
off.
Strain
through
a
flannel
or
hair
bag.
This
* This
thicker
draining
(or
syrup)
is
known
in
shops
as
“
golden
syrup.”