1862 Bar Tender's Guide price $1.50 by Jerry Thomas

106

THE OAEAIIEI/.

17. The Crack.

Boil the syrup a very little more,dip the iinger into the sugar, and if, upon taking it out,the sugar adhering to the finger breaks with a slight noise, and will not stick to the 'teeth when bitten, the"Crack" has been produced. Now boil the syi'up up again, dip the finger into the cold water, then into the syrup, and as quickly into the water again. If the sugar breaks short and brittle upon doing this, it is the"Great Crack." Tou cannot be too careful when the boiling syrup is at this degree, because it rapidly passes to what is termed the "Caramel" Be quick and cautious, as an additional stir of the fire, or one minute's delay, may cause the syrup to be scorched beyond cui'e. 18. The Caramel. When the sugar has been boiled to the"Crack," asjust stated,it quickly changes to the next degree. The syrup rapidlyloses its wliiteness, and begins to be slightly color ed. Tou must now add to,the syrup a few drops oflemon acid or juice, to prevent its graining. A little vinegar or a few drops of pyroligneous acid, will produce the desirdd effect. Dropping the acid in is termed greasing it. Having given the syi'up another slight boil, so as to assume a yel low color, take the'pan from the fire and place it in a dish of cold water,two or three inches deep. This will prevent burning; a circumstance most to be feared in this process. XTnless care he used, it would soon turn from yellow tp brown,and then to black. Especially bo careful not to use too much acid or lemon-juice, for this will spoil the syrup, and probably produce the very graining you are tiying to avoid. A small piece of butter put into the pan will pre-