Is a convenient article to color those soups or sauces of which it is supposed their deep brown complexion denotes the strength and savouriness of the composition. Burned sugar is also a favorite ingrethent with the brewers, who use it under the name of "essentia bina" to color their beer: it is also employed by the brandy makers, in considerable quantity, to color brandy; to which, besides enriching its complexion, it gives that sweetish taste, and fulness in the mouth, which custom has taught brandy drinkers to admire, and prefer to the finest Cognac in its genuine state. When employed for culinary purposes, tlis is sometimes made with strong gravy, or walnut catchup. Those who like a gout of acid may add a little walnut pickle Put half a pound of pounded lump sugar, and a tablespoonful of water, into a clean iron saucepan, set it over a slow fire, and keep stirring it with a wooden spoon till it becomes a bright brown color, and begins to smoke; then add to it an ounce of salt, and dilute it by degrees with water, till it is the thick-Dees of soy; let it boil, take off the scum, and strain the liquor into bottles, which must be well stopped: if you have not any of this by you, and you wish to darken the color of your sauces, pound a tea-spoonful of lump sugar, and put it into an iron spoon, with as much water as will dissolve it; hold it over a quick fire till it becomes of a very dark brown color; mix it with the soup, etc. while it is hot.