To boil Sugar to the Degree called Crackled.
This degree is ascertained in the following manner: The sugar having boiled somewhat longer than on the former process; dip a skewer into it, and immediately after into cold water; if on drawing the sugar from the skewer it snaps like glass, it is boiled to the degree called crackled.
To boil Sugar to the Degree called Carmelled.
This degree is thus ascertained: Having boiled the sugar longer still, dip a skewer into it, and immediately after into cold water. If the sugar be boiled to the degree called carmelled, it will snap the very instant it touches the cold water, and must be taken off directly, to prevent burning and discolouration.
PART II.
METHODS OF PRESERVING FRUITS &c.
To preserve Oranges or Lemons whole.
Having selected the largest and best coloured oranges, carve them, cut a round hole in each, where the stalk grew; put them into a pan of cold water, set them over the fire, and boil them till they become so soft that you may thrust a straw through them, shifting the water twice during the time of this boiling; then take them out, put them into cold water, and let them remain till they become cold; after which scoop out the cores with a spoon, put them again into cold water, and let them there remain forty-eight hours, shifting the water during that space four times: drain them when taken out, put them into the preserving pan, cover them with clarified sugar, and then let them simmer over a fire for about two hours: proceed in this manner for seven or eight days; then drain them from the sugar, and having prepared a fresh quantity boiled to the degree called pearled, put in the oranges, and having boiled them for the space of an hour, set them by for use in an earthen pan, or put them into glasses, and cover them with clarified sugar.