1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

105

THE BALL.

14. The Blow.

Continue boiling tbe syrup. Take your skimmer aBd dip it into the sugar, tlien shake it over the pan, hold it before you, and blow through the holes. If you perceive email bubbles, or bttle sparkling bladders, on the other eide of the skimmer,these are signs that you have pro duced what is called the"Blow."

15. The Feather.

When you h.ave boiled the 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 skimmer,is to shake it extra hard,in order to get offthe sugar; if it has acqufted this degree, you will sec? the melted sugar hanging from the skimmer like silk o flying flax; whence it is termed by the French d la granik plume. 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 the syrup, 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 termed the "Small Ball" has been produced. When you can make a larger and harder ball, which you could not bite without its adhering unpleasantly to the teeth, you may be satisfied jthat it is the"Large Ball." 6* 16. The Ball.