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

THE I3ALL.

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14. The Blow. Continue foiling the syi-up. Take your skimmer ami <3ip it into the sugar, then shake it over the pan, holtl it before you,and blow through the holes. If you perceivo small bubbles, or little sparkhng bladders, on the other side of the skimmer, these are signs that you have pro duced what is called the"Blow." 15. The Feather, When you have boiled the mixture a little more, and again dipped the skimmer into it, and after shaking it, find,upon blowing through tlve holes,that bubbles are pro duced in much greater quantities, then you may be sure the Feathei has been made. Another sign, after dij)- ping the skimmer,is to shake it extra hard,in order to get off the sugar; if it has acquhed this degree, you will se>? the melted sugar hanging from the skimmer like silk o flying flax; whence it is termed by the French d la grandx plume. 16. The BaU. To know when the "BaU" 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 Jtliat it is the"Large BaU." 6*