diameter, 3⅝ in. long. Almost every conceivable pattern can be cut on them.

Having so far got our workshop arranged the next thing is to keep it in order. Sugar boiling is dirty sticky business, especially on wet days, unless every part is kept scrupulously clean and dry, slabs and tables should be washed, no trace of sifting, scraps, or boiled goods, should be left exposed to the atmosphere during the night, the floor well swept, and a little clean sawdust put down every night.

The comfort and ease in working in a clean place far more than offsets the trouble and time it takes to put it in order, besides the goods are much drier, brighter and easier to bottle or pack. Nothing is more unpleasant than to work with sticky slabs, slimy machines or dirty scales. The boil adheres to the slabs, sticks to the rollers, spoiling the shapes, and become cloudy and spotty in weighing. We are not writing without knowledge. Any one who has worked or visited small workshops can endorse the value of these remarks, and call to mind this imaginary picture. However, there are exceptions, still the hint will be useful in a good many cases.

Fig. 5. Steel Candy Shears. English Candy Shears, $1.50.

Fig. 201 a.   Price, $1.75 Copper Cased Candy Thermometer.

METHOD OF SUGAR BOILING.

If the learner will study the following instructions, the author guarantees to place him in a position to boil sugar as correctly as the most experienced workman. To accomplish this, the reader should provide himself with the sugar boiler's tools named on the preceding page. While the sugar is undergoing the process of boiling, it is almost impossible for a learner to determine the exact degree which the sugar has attained without a thermometer, and even the journeyman finds it so useful that you will find very few indeed who boil sugar without it; in fact many of the larger shops will not allow a sugar boiler to work without one. For almost any purpose the following degrees will be found all that is necessary. For instance put into the pan in which you intend to boil, 7 lbs. granulated sugar together with one quart of water, placing it on the fire and allow it to boil. Put a cover over the pan and allow it to boil for ten minutes; then take off the cover and put the thermometer in the pan, immersing the bottom part of it in the boiling sugar, and let it remain there until the sugar is boiled to the degree you require. The following five degrees are those used by confectioners for different purposes:

Fig. 87.

IRON BELL SHAPED MORTAR. English Make, Extra Heavy, Tinned inside. 1 Pint $1 00 1½ " 1 50 1 Quart 2 00 2 " 3 00

1st. The smooth, viz.,—215 to 220 by the thermometer. When the mercury registers these figures the sugars may then be used for crystalizing creams, gum goods and liqueurs.

2nd. The Thread, viz., 230 and 235 is the degree which is used for making liqueurs.

3rd. The Feather, viz., 240 to 245. Only a few minutes elapse between these degrees, and the sugar must be watched closely during the boiling at this point. This degree may be used for making fondants, rich creams, cream for chocolates and fruit candying.

4th. The Ball, viz., 250 to 255. The sugar at this point is used for making cocoanut and other candies, cocoanut ice, and almost every description of grain sugar generally.

5th. The Crack, viz., 310 to 315. This is the degree which is used, with little variation, for all kinds of drops, taffies, and all clear goods, whether for the purpose of passing through machines or manipulating with the hands.

These degrees can be tested by an experienced hand without the aid of the thermometer, and the learner may accustom himself by trying them in the following manner: Take the stem of a clay pipe and dip it into the sugar as it boils, draw it out again and pass it through the forefinger and thumb; when it feels oily you will find by looking at your thermometer that it has reached the degree of smooth, 215 to 220 by the glass.

The next degree or thread, may be tried by your taking a little of the sugar off the pipe between your finger and thumb and part them gently; if you see small threads hang between your finger and thumb that degree has arrived.

For the degree of Ball, 250 to 255, you must have by your hand a small jug of cold water; when you draw the pipe out of the sugar dip it in the water, and when taken out of the water, if you can work it like a piece of putty, you have got the degree of ball.

The degree of Crack must be tested the same way, and the sugar must leave the pipe clean; dip it again into cold water; when off the pipe break off a piece with your teeth; if it snaps clean in your teeth, pour your sugar on the slab at once.

NOTE.—This last degree must be tried sharply, in giving the process for trying it without the thermometer. We caution all beginners to get a thermometer, as practice alone can instruct you without. It is also necessary to state that thermometers differ a little, and should be tested.

During hot weather, it is necessary to bring the sugars up to the full degree; during winter months, the lower degrees marked will answer the purpose.

CUTTING THE GRAIN, LOWERING OR GREASING.

Almost all sugar, especially refined, whether loaf, crystalized or granulated, and most sugars known to the trade as pieces will, if boiled beyond the degree of ball, or 250 by the thermometer, when turned out of the pan becomes cloudy, then grainy, and ultimately a solid lump of hard opaque sugar. To prevent this candying, as it is called several agents are used, such as glucose, cream of tartar pyroligneous acid, vinegar &c., the action of which will cause the sugar to boil clear, be pliable while