Take double refined sugar, pound and sift it through a hair sieve,
not too fine; then sift it through a silk sieve, to take out all
the fine dust, which would destroy the beauty of the _drop_. Put
the sugar into a clean pan, and moisten it with any aromatic; if
rose-water, pour it in slowly, stirring it with a paddle, which
the sugar will fall from, as soon as it is moist enough, without
sticking. Colour it with a small quantity of liquid carmine, or any
other colour, ground fine. Take a small pan with a lip, fill it three
parts with paste, place it on a small stove, the half hole being
of the size of the pan, and stir the sugar with a little ivory or
bone handle, until it becomes liquid. When it almost boils, take it
from the fire and continue to stir it: if it be too moist, take a
little of the powdered sugar, and add a spoonful to the paste, and
stir it till it is of such a consistence as to run without too much
extension. Have a tin plate, very clean and smooth; take the little
pan in the left hand, and hold in the right a bit of iron, copper,
or silver wire, four inches long, to take off the drop from the lip
of the pan, and let it fall regularly on the tin plate; two hours
afterwards, take off the drops with the blade of a knife.