1864 Bar Tender's Guide price $2 00 by Jerry Thomas

THE BALL.

105

14- The Blow. Contmue "boiling the syrup. Take your skimmer and dip it into the sugar, then shake it o|\'er the pan, hold it before yon, and blow through the holes. If you perceive small bubbles, or little sparkling bladders, on the other side oi the skimmer, these are signs that you have pro duced what is called th^e^^^Iow:." 15. The Feather. When you have boiled th(2 mixture a little more, and again dipped the skimmer into it, and after shaking it, find,upon blowing through the holes,that bubbles are pro- duced in much greater quantities, then you may be sure the "Feather" has been made. Another sign, after dip ping the Lkimmer,is to shake it extra hard,in order to get off the sugar; if it has acquired this degree, you will see the melted sugar hanging from the skimmer like silk or flying flax; whence it is termed by the French d la grande plume. 16. The Ball. To know when the "Ball" has""been acquired, you must first dip the forefinger into a basin of cold water; now apply your finger to tbe syrujj, taking up a little on the tip; then quickly dip it into the water again. If upon rolling the sugar with the thumb, you can make it into a small ball, you may be sure that what is tei'med the "Small Ball" has been produced. "When you can make a larger and harder bail, whicli you could not bite without' its adhering unplaasautly to the teeth,you may be satisfied Biat it is the"Large Ball." - 5*