Almost all sugar, especially refined, whether loaf, crystalized or
granulated, and most sugars known to the trade as pieces will, if boiled
beyond the degree of ball, or 250 by the thermometer, when turned out of
the pan becomes cloudy, then grainy, and ultimately a solid lump of
hard opaque sugar. To prevent this candying, as it is called several
agents are used, such as glucose, cream of tartar pyroligneous acid,
vinegar &c., the action of which will cause the sugar to boil clear, be
pliable while hot and transparent when cold. It is therefore necessary
to use some lowering agent for all boilings intended for clear goods,
such as drops, taffies, rocks &c.
[Illustration: Fig. 29.
Pyramid Forms.
No. 1, 22-1/2 inch, 2 rings
Price, 90c.
No. 2, 32 inch, 3 rings
Price, $1 10.
]
[Illustration: Fig. 21.