If a little lime, about a spoonful, or any other alkali is added to the sugar, with the water, etc., it will neutralize the acid which all raw sugars contain, and they will be found to stand much better after they have been manufactured, by not taking the damp so soon. This is not generally done by the trade, but it will be found beneficial if practiced.
To Clarify Loaf Sugar.—This is clarified by mixing the whites of eggs with water, without any other assistance, for having been previously refined, it does not require those auxiliaries again to separate the coarser parts, unless it is of an inferior quality, or an extra fine syrup, as for bonbons and other fancy articles, as required. When it is necessary to have a very fine sparkling grain, in that case break your lump into small pieces, and put it in a preserving-pan, with a sufficient quantity of water to dissolve it, in which has been mixed the white of an egg and powdered charcoal; as for raw sugar, following those instructions already given. After the sugar has been drained from the bag, pass some water through, to take off any which may be left in the charcoal, which you use for dissolving more sugar.
The scum should always be reserved when charcoal or black is not used, to mix with the articles of an inferior quality.
The best refined loaf sugar should be white, dry, fine, of a brilliant sparkling appearance, when broken, and as close in texture as possible. The best sort of brown has a bright, sparkling, and gravelly look. East India sugars appear finer, but do not contain so much saccharine matter, yet they are much used for manufacturing the best sort of common sweetmeats, when clarified, instead of loaf sugar.
Degrees of Boiling Sugar.—This is the principal point to which the confectioner has to direct his attention; for if he is not expert in this particular, all his other labor and knowledge will be useless; it is the foundation on which he must build to acquire success in his undertakings.
There are seven essential points or degrees in boiling sugar; some authors give thirteen, but many of these are useless, and serve only to show critical precision in the art, without its being required in practice; however, for exactness, we will admit of nine, viz: 1. Small thread. 2. Large thread. 3. Little Pearl. 4. Large Pearl. 5. The blow. 6. The feather. 7. Ball. 8. Crack. 9. Caramel. This last degree derives its name from "a Count Albufage Caramel, who discovered this method of boiling sugar."
In describing the process, I shall proceed in a different manner to other writers on the subject, by classing it under different heads, according to the uses to which it is applied.
SYRUP.
Under this head are comprised the degrees from the small thread to the large pearl; for at these points the sugar is kept in a divided state, and remains a fluid of an oily consistency. A bottle which holds three ounces of water will contain four ounces of syrup. The method of ascertaining those degrees, according to the usages of the trade, is as follows: