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

106

THE OAHAMEL.

17. The Crack.

Boil the syi'up a very little more, dip the finger 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 syrup 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." You cannot be too careful when the boiling syrup is at this degree, because it r.apidly passes to what istermed 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 cure. 18. The Caramel. "When the sugar has been boiled to the"Crack," asjust stated, it quickly changes to the nest degree. The syrup rapidly loses its whiteness, and begins to be slightly color ed. You must now add to the syrup a few drops oflemon acid or juice, toj^^revent its graining, A little vinegar or a few drops of pyroligneous acid, will produce the desired eflTect. Dropping the acid in is termed greasing it. Having given the syrup 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. Unless care be used, it would soon turn from yellow to brown,and then to black. Especially be careful not to use too much acid or lemon-juice, for this will spoil the syrup, and probably produce the very graining you are trying to avoid. A small piece of butter put into the pan will pre-