After having completed the above first process, put what quantity is
wanted over the fire, and boil it till it is smooth enough. This is
known by dipping the skimmer into the sugar, and touching it between
the forefinger and thumb; and immediately on opening them a small
thread will be observed drawn between, which will crystallize and
break, and remain in a drop on the thumb, which will be a sign of
its gaining some degree of smoothness. Boil it again, and it will
draw into a larger string; it is now called _bloom sugar_, and must
be boiled longer than in the former process. To try its forwardness,
dip again the skimmer shaking off the sugar into the pan; then blow
with the mouth strongly through the holes, and if certain bladders
go through, it has acquired the second degree: to prove if the
liquid has arrived at the state called _feathered sugar_, re-dip
the skimmer, and shake it over the pan, then give it a sudden flirt
behind, and the sugar will fly off like feathers.
It now arrives to the state called _crackled sugar_, to obtain which
the mass must be boiled longer than in the preceding degree; then dip
a stick in it, and put it directly into a pan of cold water, draw off
the sugar which hangs to the stick in the water, and if it turns hard
and snaps, it has acquired the proper degree of crystallization, if
otherwise, boil it again until it acquires that brittleness.
The last stage of refining this article is called _caramel sugar_, to
obtain which it must be boiled longer than in any of the preceding
methods; prove it by dipping a stick first in the sugar, and then
into cold water, and the moment it touches the latter, it will, if
matured, snap like glass. Be careful that the fire is not too fierce,
as by flaming up the sides of the pan, it will burn, discolour, and
spoil the sugar.