It is an economy to use at once the very best sugar for confectionary in general, for when highly refined it needs little or no clarifying, even for the most delicate purposes; and the coarser kinds lose considerable weight in the process. Break it into large lumps, and put it into a very clean preserving-pan; measure for each pound a pint of spring water if it be intended for syrup, but less than half that quantity for candying or making barley-sugar. Beat first apart (but not to a strong froth), and afterwards with the water, about half the white of an egg foi; six pounds of sugar, unless it should be very common, when twice as much may be used. When they are well mixed, pour them over the sugar, and let it stand until it is nearly dissolved; then stir the whole thoroughly, and place it over a gentle fire, but do not disturb it after the scum begins to gather on the top; let it boil for five minutes, then take the pan from the fire, and when it has stood a couple of minutes clear off the scum entirely, with a skimmer; set the pan again over the fire, and when the sugar begins to boil throw in a little cold water, which has been reserved for the purpose from the quantity first measured, and repeat the skimming until the syrup is very clear; it may then be strained through a muslin, or a thin cloth, and put into a clean pan for* further boiling.
For syrup: sugar, 6 lbs.; water, 3 quarts; 1/2 white of 1 egg. For candying, etc.: sugar, 6 lbs.; water, 2 1/2 pints: 5 to 10 minutes.