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180. -- Clarifying Sugar

The clarifying and boiling of sugar to the different degrees must be considered as the key to all sorts of stove working, and I will give here the method used for clarifying sugar. The pan used must be perfectly clean and bright. Whisk two whites of eggs in one pint of water; break 30 lbs. of good lump sugar into small pieces and put it into the pan; pour over it 6 quarts of water, set it on a clear stove to melt, but be careful it does not blubber and boil before it is melted; when you see it rise it is then boiling, and must be stopped immediately by putting in 1 quart of water; when it rises again add the same quantity of water, and so on two or three times; this prevents the scum from boiling into the sugar and makes it rise to the top. Draw the pan to one side of the fire and take all the scum off; let it continue to simmer. Keep adding a little water to make the remaining part of the scum rise. By this time the scum will be very white and tough, which also take off if the sugar appear clear. Dip in your finger, and if a drop hang from it, it is of the first degree, called smooth, and may be put by for use. You may clarify a much smaller quantity of sugar by carefully attending to these instructions.

181. -- Testing Sugar

Granulated sugar is considered the best to use, as it is less liable to adulteration than any other kind. Of moist sugars, Demerara is the best. The simplest way to test sugar for its purity is to dissolve a little in a glass of clear water. If the sugar be quite pure the water will only be slightly thickened, but not in the least clouded, neither will there be any sediment. In keeping sugar care should be taken to protect it from dampness and vermin -- especially ants. To boil Sugar to the different degrees.

182. -- To the degree called "Pearled."

Cover your preserving pan bottom two or three inches deep, boil it briskly over a clear fire for a short time, then dip in your finger and put it to your thumb, if on separating them a small string of sugar adheres to each it is boiled to the degree called pearled.

183. -- To the degree called "Blown."

After you have ascertained that the sugar is boiled to the degree called pearled put in the skimmer and let it boil a few minutes, then shake it out of the sugar and give it a blow. If sugar fly from the skimmer in small bladders it is boiled to the degree called blown.

184. -- To the degree called "Feathered."

Continue to boil the sugar from blown for a short time longer; take out the skimmer and give it a jerk over the pan, then over your head, and if sugar fly out like feathers it is boiled to the degree called feathered.

185. - To the "Ball" Degree.

To know when the "ball" has been acquired, first dip your finger into a basin of cold water, then apply your finger to the syrup, taking up a little on the tip and dipping it into the water again; if upon rolling the sugar with the fingers and thumb you can make it into a small ball, that is what is termed the "small ball ;" when you can make a larger and harder ball, which you could not bite without its sticking unpleasantly to the teeth, you may be satisfied that is the "large ball."

186. -- To the degree called "Crackled."

Boil the sugar from the degree called feathered a little longer; dip a stick or a piece of pipe (or your finger, if you are used to boiling) into water, then into the sugar and again into the water. If it crack with the touch it is boiled to the degree called crackled.

187. -- To the degree called "Caramelled."

Boil the sugar still further, dip a stick or your finger into water, then into the sugar, and again into the water. If it snap like glass it is of the highest degree, called caramelled, and must be taken off the fire immediately, for fear of burning. This sugar is proper to caramel any sort of fruit.

188. -- To boil Sugar by the Thermometer

All the foregoing tests are according to the old style of boiling; but a boiling-glass can now be had which enables us to boil to a better degree of accuracy. Thus, to boil to the pearl is to boil to 220 degrees; the small thread 228 degrees; the large thread 236 degrees; the blow 240 degrees; the feather 242 degrees; the small ball 244 degrees; the large ball 250 degrees; the small crack 261 degrees; the hard crack 281 degrees; the caramel 360 degrees.

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This unique product by OLIN e–Publishing Company is meant to be presented as a gift in several ways. Understand first that this e-Book is designed to be printed out and then hand written in by dad. Yes, it may take a bit of ink to do this, however, when one first considers this as a gift and secondly as a lasting legacy, the cost of ink becomes unimportant. The first gift giving method is that it can originate from Mom’s as a gift to Dad’s. After it is completed by Dad (hand written in), it then is given as a gift to his children. Another method is that it can begin with the children as a gift to their Father and then after completion by Dad it is given back on another special day/holiday. Lastly, a relative, who is always having a difficult time picking a gift out for that special guy, gives it as a gift and it is then followed up after completion as a gift from Dad to his children. So we hope you can see how this product can help complete your gift giving list quickly and easily without sacrificing quality or ones budget. Don’t forget to recommend this to others struggling with their gift giving list. This product is truly the gift that keeps giving all year long, (even longer, as a legacy).

We would like to make this quick point to all you Dad’s. Please take this project seriously for your children’s sake. After we are all long gone, we all hope that something about us would remain and speak to the hard-earned principles and lessons we experienced. This is not to say that well thought out humor in the right places can’t make this truly special, it can and will. The following questions have been specially crafted so that they aid Fathers’ in probing deeply into their souls to produce deep thoughtful answers as well as to speak to the heart of their children, on many levels, for years to come. We would suggest that you undertake this project with a pad of paper and answer the questions first on the pad, make necessary corrections and then hand write your answers on the printed out sheets with black ball-point pen as neatly as you can. Additionally, we have included several blank lined pages at the end of this e-book. Many Dad’s have told us that they used these blanks for extremely long answers and family genealogy; as well as to craft personal messages to each of their children to make this a truly personal and heart warming project that will last for years to come.

Once you have a completed copy of your Father’s legacy we suggest that you take the project one step further and create a lasting bound booklet. This can be done as simply or elaborate as you wish. A hole punch and some yarn can make a nice presentation. Others have reported that they bought three ring binders with plastic pouches on the cover and spine as well as a box of plastic sleeve pages. Once the included illustrated flat cover and spine plate were printed out they inserted them into the plastic pouch on the cover of the three ring binders as well as along the spine. Then each hand written page was inserted into a plastic sleeve and then put into the three ring binder. This created a lasting booklet that not only looked impressive; it also protected their Father’s hand writing from smudges and stains. Use your imagination and create a lasting legacy booklet that your children’s, children will treasure for all of time. For more idea’s and projects, be sure to visit our site on the internet at https://www.olin.tk . Again, thank you for your business and valued confidence.