462 THE FARMER'S AND 



skimmer with holes into the syrup, and blowing through 

 them ; if bubbles are perceived, what is termed the blow 

 is obtained. 4th. The feather implies more numerous 

 bubbles ; and then the sugar will fly off like flakes while 

 the skimmer is quickly tossed. 5th. The ball admits, by 

 additional boiling, the syrup to be rolled into a ball, pre- 

 viously dipping the finger into water, then into the syrup, 

 and subsequently into the water again. 6th. The crack 

 denotes that it does not stick to the tooth, and cracks when 

 broken. To know when it has attained this degree, dip 

 a teaspoon or skewer into the sugar, and let it drop to 

 the bottom of a pan of cold water; if the sugar remain 

 hard, it has attained the degree termed crack. 7th. The 

 last degree is termed the caramel, beyond which a partial 

 burning, or rather carbonizing, of the syrup will take place. 

 This is a very elegant covering for sweetmeats. We 

 should observe, that ornamental confectionary can seldom 

 be executed well but by the hands of professed confec- 

 tioners. 



Pulpy fruits are preserved whole in syrup, as follows : 

 The fruits that are the most fit for this mode are, apricots, 

 peaches, nectarines, apples, greengages, plums of all kinds, 

 and pears. As an example, take some apricots not too 

 ripe ; make a small slit at the stem end, and push out the 

 stone ; simmer them in the water till they are softened, 

 and about half done, and afterward throw them into cold 

 water. When they have cooled, take them out, and drain 

 them. Put the apricots into the preserving pan, with suf- 

 ficient syrup to cover them ; let them boil up three or 

 four times, and then skim them ; remove them from the 

 fire, pour them into an earthen pan, and let them cool till 

 next day. Boil them up three days successively, skim- 

 ming each time, and they will then be finished, and in a 

 state fit to be put into pots for use. After each boiling, it 

 .is proper to examine into the state of the syrup when cold ; 



