Burnt Sugar, called Black Jack, Otherwise Essence Parisian. Take a pound of any kind of sugar, moisten with four tablespoonfuls of water and place in a copper sugar boiler made of pure copper, not tin. This vessel must not be tin, as the tin would run out. Let the mixture burn slowly, until it is perfectly black, which will be apparent by a blue smoke coming from it. Now quickly take your sugar boiler from the fire, and add one quart of water, and let the sugar stand at the side of the fire to boil gently until it is perfectly melted, then pass it through a piece of muslin, and when cold, bottle up. This is not much trouble, and is the only way to make Black-jack coloring for stew, jellies, sauces, etc.