1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

the eakge pearl. essential iioints, or degrees, in boiling sugar. They aro called Shall TnitEAD, Large Thread, Little Pearl, Large Pearl,The Blow,The Feather,The Ball,The Cracic,The Caramel, 10. The Small Thread. The sugar being clarified, put it on the fire, and after boiling a few moments, gently diji the top of your fore finger intothe syrup, and apply it to your thumb,when, on separatingthem immediately,the sugarforms a finethread, which will break at a short distance^ and remain as a drop on the finger and thumb. This is termed the "Small Thread." 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. "Wlien the finger and thumb are spread as far as possi- iblc, without the thread beuig broken, it is termed the "Large Pearl." Another sign,.also,is sometimes shown,by the boiling syrup exhibiting bubbles on the surface. But ,this should be considered more as a hint than as a rule for Iguidance. t