This takes the degrees of the blow and feather. The particles of the
sugar being now brought together within the sphere of their activity,
the attraction of cohesion commences, whereby they attach themselves
together and form quadrilateral pyramids, with oblong and rectangular
bases. This is generally, but improperly, termed candy, thereby
confounding it with the degrees at which it grains, also termed candy.
This certainly seems "confusion worse confounded;" but if things are
called by their proper names, many of those seeming difficulties and
technicalities may be avoided, which tend only to confuse and embarrass
the young practitioner, without gaining any desired end or purpose.
If it were generally classed into the degrees of crystallization, the
true meaning and use would at once be explained, and understood by the
greatest novice.
The nature and principle of this operation are these. First, as in the
case of syrup, (the first four degrees,) _when the water has absorbed
as much sugar as it is capable of containing in a cold state_, by
continuing the boiling a further portion of the solvent (water) is
evaporated, and sugar remains in excess, which, when exposed to a less
degree of heat, separates itself, and forms crystals on the surface
and sides of the vessel in which it is contained, and also on anything
placed or suspended in it. But if it is exposed too suddenly to the
cold, or disturbed in its action by being shaken, or if the boiling
has been continued too long, the crystals will form irregularly, by
the particles being brought in too close contact, and run too hastily
together, forming a mass or lump.
To obtain this part in perfection the boiling should be gradual, and
continued no longer than till a few drops let fall on a cold surface
show a crystalline appearance, or after being removed from the fire,
a _thin_ skin will form on the surface. It should then be taken from
the fire, and placed in _a less hot, but not cold_ place, and covered,
or put into a stove or hot closet, to prevent the access of cold air.
A few drops of spirits of wine, added when the sugar has attained
the proper degree, will conduce to a more perfect crystalline form,
scarcely attainable by any other means, as it has a great affinity with
the water, thereby causing the sugar to separate itself more freely. It
must be used with caution, as too much will cause it to grain.
TO ASCERTAIN THE DEGREE OF THE BLOW.--Continue the boiling of the
sugar, dip a skimmer in it, and shake it over the pan, then blow
through the holes, and if small bubbles or air-bladders are seen on the
other side, it has acquired this degree.
THE FEATHER.--Dip the skimmer again into the sugar, and blow through
the holes as before, and the bubbles will appear larger, and stronger.
Or if you give the skimmer a sudden jerk, so as to throw the sugar from
you, when it has acquired the degree, it will appear hanging from the
skimmer in fine long strings.