FEEDING. 211 



" Break up three pounds of loaf-sugar, place it in 

 a saucepan or preserving-pan and pour half a pint of 

 cold water upon it and half a wine-glass of vinegar. 

 These are all the ingredients required. Prepare a 

 fire in a grate, the top bar of which will let down in 

 a similar way to that in an ordinary kitchen grate, 

 taking care, however, that, at the commencement of 

 the operation, the bar is up in its place, and the grate 

 full to the top with glowing cinders or wood embers, 

 so that a great heat may be obtained without any 

 flame. Place upon the fire the saucepan contain- 

 ing the sugar, and stir it without ceasing. In a few 

 minutes it will begin to assume the character of dirty 

 broth, which will have anything but a nice appear- 

 ance, but presently a thick scum will rise, and the 

 mass will try to boil over. As soon* as this is 

 observed the saucepan should be removed from the 

 fire, until the ingredients have cooled a little, when it 

 should be set on the grate again, in such a way 

 that only a small part of it is over the fire. The 

 boiling will then go on on the exposed side, and as 

 the ebullition takes place the scum will be forced to 

 the side not over the fire, whence it may easily be 

 removed with a spoon. Thus, the saucepan is held 

 in the left hand, the spoon in the right, and the 

 saucepan being on the left-hand side of the grate, 

 with its right side exposed to the action of the fire, 

 the scum will retreat to the left or cooler side, and 

 will be in the handiest position for removal, as will 

 be evident in a few minutes to any one trying it. 

 After a quarter of an hour of this treatment the 

 mixture will have become in a great degree clarified, 

 when it should be removed from the fire while the 



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