If the learner will study the following instructions, the author
guarantees to place him in a position to boil sugar as correctly as the
most experienced workman. To accomplish this, the reader should provide
himself with the sugar boiler's tools named on the preceding page.
While the sugar is undergoing the process of boiling, it is almost
impossible for a learner to determine the exact degree which the sugar
has attained without a thermometer, and even the journeyman finds it so
useful that you will find very few indeed who boil sugar without it; in
fact many of the larger shops will not allow a sugar boiler to work
without one. For almost any purpose the following degrees will be found
all that is necessary. For instance put into the pan in which you intend
to boil, 7 lbs. granulated sugar together with one quart of water,
placing it on the fire and allow it to boil. Put a cover over the pan
and allow it to boil for ten minutes; then take off the cover and put
the thermometer in the pan, immersing the bottom part of it in the
boiling sugar, and let it remain there until the sugar is boiled to the
degree you require. The following five degrees are those used by
confectioners for different purposes:
[Illustration: Fig. 87.