189.—Barley Sugar.
Put some sugar in a pan with water and place it on the fire to boil; when it is at the feather add a little lemon juice and continue boiling to the caramel; when done add a few drops of essence of lemon. Pour it on a marble slab previously oiled, cut into strips. When nearly cold take the strips in your fingers and twist them, and when quite cold put them into tin boxes and keep them closed down. The reason that barley sugar is so named is that it was originally made with a decoction of barley.