Provide leaden moulds, which must be of various shapes, and be oiled
with oil of sweet almonds. Take a quantity of brown sugar syrup in
the proportion to their size, in that state called a _blow_, which
may be known by dipping the skimmer into the sugar, shaking it, and
blowing through the holes, when parts of light may be seen: add a
drop of any esteemed essence. If the _bon-bons_ are preferred white,
when the sugar has cooled a little, stir it round the pan till it
grains, and shines on the surface; then pour it into a funnel and
fill the little moulds, when it will take a proper form and harden:
as soon as it is cold take it from the moulds; dry it two or three
days, and put it upon paper. If the _bon-bons_ are required to be
coloured, add the colour just as the sugar is ready to be taken off
the fire.