Provide a round mould, smaller at the bottom than the top, of any size you may think proper, made either of tip or copper, with holes pierced round the sides about three inches asunder, so as to fasten strings across in regular rows from the top to the bottom, leaving sufficient room for the sugar to crystallize on each string without touching, or it will form a complete mass; paste paper round the outside to prevent the syrup from running through the holes. Have the mould prepared, and let it be clean and dry; take sufficient clarified syrup to fill the mould, and boil it to the degree of crystallization or the feather, and add a little spirit of wine; remove it from the fire, and let it rest until a thin skin is formed on the surface, which you must carefully remove with a skimmer; then pour it into the mould, and place it in the hot closet, where you let it remain undisturbed for eight or nine days, at 90 degrees of heat, or half that time at 100; then make a hole, and drain off the superfluous sugar into a pan placed below to receive it; let it drain quite dry, which will take about twelve hours; then wash off the paper from the mould with warm water, place it near the fire, and keep turning it to warm it equally all round; then turn it up and strike the mould rather hard upon the table, when the sugar will relieve itself and come out: put it on a stand or sieve in the closet, raise the heat to 120 degrees, and let it remain until perfectly dry Particular attention should be paid to the heat of the closet, which must be kept regular and constant, and this can easily be accomplished at a small expense with many of the patent stoves which are now in general use, and also without causing any dust. A Fahrenheit's or Reaumui's thermometer should be so placed that the heat may at all times be ascertained.

This may be coloured with prepared cochineal, or other liquid colour, or by grinding any particular colour with the spirits of wine, and adding it to the syrup before it comes to the feather.