Put into a pan syrup enough of clarified sugar to fill the moulds;
boil it until it comes to the state called _small feather_, skim it
well, take the pan from the fire, and pour it into a small quantity
of spirit of wine, sufficient to make it sparkle; let it rest till
the skin, which is the candy, rises on the surface; take it off with
a skimmer, and pour it directly into a mould; which keep in the stove
at 90 degrees heat for eight days; then strain the candy by a hole,
slanting the mould on a bason or pan, to receive the drainings;
let it drain till it is perfectly dry, then loosen the paper by
moistening it with warm water: warm it all round near the fire, and
turn the candy by striking it hard on the table. Put it on a sieve in
the stove, to finish drying it; but do not touch it while there, and
keep up an equal heat, otherwise there will be only a mash instead
of a candy. Spirit of wine will take off grease, and not affect the
candy, as it soon evaporates.