1876 Bar-Tender's Guide by Jerry Thomas

the eabge peari,. essential points, or degrees, in boUing sugar. They are called SitAiL Thread, Large Thread, LrrrLB Pearl, Large Pearl,The Blow,The Feather,The Ball,The Crack,The Caramel. 10. The SmaU Thread. The sugar being clarified, put it on the fire, and after boiling a few moments,gently dip the top of your fore fingerintothe syrup, and apply it to your thumb,when,on separatingthem immediately,the sugarforms a finethread, which wni break at a short distance, and remain as a drop on the finger and thumb. This is termed the"SmaU Thi-ead." 11. The Large Thread. Boil a little longer, and again dip the forefinger into the syrup, and apply it to the ball of the thumb. This time a somewhat longer string will be drawn. This is termed the "Large Thread." 12. The Little Pearl. This is when you separate the thumb and finger, and the fine thread reaches, without breaking,from one to the other. 13. The Large Pearl. When the finger and thumb are spread as far as possi ble, without the thread being broken, it is termed the "Large Pearl." Another sign,also,is sometimesshown,by the boiling syrup exhibiting bubbles on the surface. But this should be considered more as a hint than as a rule for guidance.

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