This is clarified by mixing the whites of eggs with water, without any other assistance, for having been previously refined, it does not require those auxiliaries again to separate the coarser parts, unless it is of an inferior quality, or an extra fine syrup, as for bon-bons and other fancy articles, is required. When it is necessary to have a very fine sparkling grain, in that case break your lump into small pieces and put it in a preserving-pan, with a sufficient quantity of water to dissolve it, in which has been mixed the white of an egg and powdered charcoal,* as for raw sugar, following those instructions already given. After the sugar has been drained from the bag, pass some water through to take off any which may be left in the charcoal, which you use for dissolving more sugar.

The scum should always be reserved, when charcoal or black is not used, to mix with the articles of an inferior quality.

The best refined loaf sugar should be white, dry, fine, of a brilliant sparkling appearance when broken, and as close in texture as possible. The best sort of brown has a bright, sparkling, and gravelly look. East India sugars appear finer, but do not contain so much saccharine matter, yet they are much used for manufacturing the best sort of common sweetmeats, when clarified, instead of loaf sugar.