Dip the skimmer again into the sugar, and blow through the holes as before, and the bubbles will appear larger and stronger. Or if you give the skimmer a sudden jerk, so as to throw the sugar from you, when it has acquired the degree, it will appear hanging from the skimmer in fine long strings.
Provide a jug of clean cold water, and a piece of round stick. First dip in the water, then in the sugar, and again in the water;* take off the sugar which has adhered to it, and endeavour to roll it into a ball between the finger and thumb in the water: when this can be done, it has attained the desired degree. If it forms a large bard ball which will bite hard and adhere to the teeth when eaten, it is then termed the large ball, et contra.
Follow the directions given for the ball. Slip the sugar off from the stick, still holding it in the water, then press it between the ringer and thumb; if it breaks short and crisp, with a slight noise, it is at the crack.
These are either the juices of fruits, or a decoction or infusion of the leaves, flowers, or roots of vegetables, impregnated with a sufficient quantity of sugar for their preservation and retaining them in a liquid state.
A great portion of this class comes more under the notice of the apothecary than the confectioner; but it may now be considered, with lozenges, as a branch of pharmacy in the hands of the latter, the most agreeable of which are now manufactured by him to supply the place of fresh fruits, etc, when out of season, for the making of cooling drinks, ices, etc, for balls and routs.
One pint of juice, two pounds of sugar. Choose the fruit either red or white, mash it in a pan, and put it in a warm place for two or three days, or until the fermentation has commenced. All mucilaginous fruits require this, or else it would jelly after it is bottled. Filter the juice through a flannel bag, add the sugar in powder, place in the bain-marie, and stir it until dissolved; take it off, let it get cold, take off the scum, and bottle it.
One pint of juice, two pints of apple vinegar, four pounds and a half of sugar. Prepare the juice as before, adding the vinegar with it, using white vinegar with white raspberries; strain the juice and boil to the pearl.
Three pounds of raspberries, two pints of vinegar, three pounds of sugar. Put the raspberries into the vinegar without mashing them, cover the pan close, and let it remain in a cellar for seven or eight days; then filter the infusion, add the sugar in powder, and finish In the bain-marie. This is superior to the first, as the beautiful aroma of the fruit is lost in the boiling, as may be well known by its scenting the place where it is done, or even the whole house; the fruit may also be alter forwards used with more for raspberry cakes.