To prepare sugars properly is a material point in the busi ness of confectionary ; and as some rules are undoubtedly necessary to be given in a work of this kind, we shall begin with the first process, that of clarifying sugar, which must be done in this manner:

Break the white of an egg into the preserving-pan, put in four quarts of water, and beat it up to a froth with a whisk, Then put in twelve pounds of sugar, mix all together, set it over the fire, and when it boils, put in a little cold water. Proceed in this manner as many times as may be necessary till the scum appears thick on the top. Then remove it from the fire, and let it settle; take off the scum, and pass it through a straining bag. If the sugar should not appear very fine, you must boil it again before you strain it, otherwise, in boiling to a height, it will rise over the pan. Having thus finished the first operation, proceed to clarify the sugar to either of the five following degrees:

First Degree, Called Smooth Or Candy Sugar

Having clarified the sugar as above directed, put any quantity over the fire, and let it boil till it is smooth. This may be known by dipping the skimmer into the sugar, and then touching it between the fore finger and thumb, and immediately opening them, a small thread will be drawn between, which will immediately break, and remain as a drop on the thumb. This will be a sign of its being in some degree of smoothness. Then give it another boiling, and it will draw into a larger string, when it will have acquired the first de-gree above mentioned.

Second Degree, Called Blown Sugar

To obtain this degree, boil the sugar longer than in the former process, and then dip in the skimmer, shaking off the sugar into the pan. Then with the mouth blow strongly through the holes, and if certain bladders or bubbles blow through, it will be a proof of its having acquired the second degree.

Third Degree, Called Feathered Sugar

This degree is to be proved by dipping the skimmer when the sugar has boiled longer than in the former degree. First shake it over the pan, then give it a sudden flirt behind, and if it is enough, the sugar will fly off like feathers.

Fourth Degree, Called Crackled Sugar

Having let the sugar boil longer than in the preceding degree, dip a stick into the sugar, and immediately put it into a pot ofcold water. Draw off the sugar that hangs to the stick into the water, and if it becomes hard, and snaps in the water, it has acquired the proper degree; but, if otherwise, boil it till it answers that trial. Take particular care that the water used for this purpose is very cold, otherwise it will lead into errors.

Fifth Degree, Called Carmel Sugar

To obtain this degree, the sugar must boil longer than in either of the former operations: prove it by dipping in a stick, first into the sugar, and then into cold water; but observe, when it comes to the carmel height, it will, the moment it touches the cold water, snap like glass, which is the highest and last degree of boiled sugar. Take care that the fire is not very fierce when this is boiling, lest, flaming up the sides of the pan, it should cause the sugar to burn, which will discolour and spoil it.

Little Devices In Sugar

Strep gum-tragacanth in rose-water, and with some double refined sugar make it up into a paste : colour the paste with powders and jellies according to fancy, and then make them up into the requisite shape. Moulds may be made in any shape, and they will be pretty ornaments placed on the tops of iced cakes. In the middle of them put little pieces of paper, with some pretty smart sentences written on them, and they will afford much mirth to the younger part of a company.

Sugar Of Roses In Various Figures

Clip off the white of rose-buds, and dry them in the sun. Having finely pounded an ounce of them, take a pound of loaf sugar. Wet the sugar in rose-water, and boil it to a candy height. Put in the powder of roses, and the juice of lemon. Mix all well together, put it on a pie-plate, and cut it into lozenges, or make it into any other figure, such as men, women, or birds. Ornaments for the dessert, may be gilded or coloured.