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

■WEIGHTS AND SIEASUEEa. lOY vent the sjrnp from rising over the sides, and -will grease or smooth it, and tlms act like tlic acid in keeping it from graining. A little cream of tartar also on the point of a knife, will prevent it from candying. All this time a good red fi re (not a blaze) should be kept up underneath. A small piece of Avet rag or fianuel will keep the top edges of the pan from crusting Avith sugar, Avhicli might soou cake up and burn. When boiling sugar, it is a good plan to keep the top somcAvhat covered after it has begun to boil, and before the syrup has been boiled to the " Crack." The steam by this plan is kept Avithin; the sides are moistened, and no crust is formed.* With reg.ard to the ninth degree of boiling sugar, the " Caramel," the name is derived from a Count Albufauo Caramel, of Nismes, Avho discovered this stage of boiling. 19. Meas'ares of the United States. (Distmod'Water.l A large and a small pair of scales must be provided; the large for Aveighing sugar, &c., the smaller for drugs, &c., &c. * If at any time you boil the syrup a littlo too much, or produce a degree beyond Avhat you wish for, pour iu a little Avater and boil it up again. Sugar that has been boiling too often loses many of its good qualities. Some sugars are not well adapted for boiling to the degrees, and no rules laid down Avould enilblo the practitioner to know when the " Crack" is near. Groat care must, therefore, be used; and nothing but practice Avill enable you to be uniformly successful It is an old u-tiom with confectioners and dealers in syrup, that " there are tAventy ways to ■grease syrup, but none to make it grain when it is greasy." 1 g.allon = 8 pounds = 2 halves. i do. = 4 do. = 2 quarts 1 quart =2 do. =2 pints. 1 pint = 1 do. = 4 gills. A pint = A do. = 2 gills.