so THE BOOK OF FRUIT BOTTLING 
placed some lemon juice before putting them into the 
bottles, to prevent them turning brown, They are 
finished in the same way as any of the above. 
Candying Fruits—The chief art in candying and 
crystallising fruit is the proper constituency of the syrup. 
In two or three minutes a syrup over a fire passes from 
one degree to another. Of these degrees there are 
seven; but it is on these degrees that the whole success 
of candying turns. ‘The first degree is the lissé or 
thread, and as this is the one that we have most to do 
with, we will explain the process. "Take one pound of 
the best loaf sugar, and put it in a vessel. Over this 
pour half a pint of spring water. Boil it in a brass or 
copper pan over a sharp fire, removing all scum as it 
rises to the surface. Test it by dipping the forefinger 
of your right hand first into cold water and then into 
the boiling sugar. Dip it back at once into the cold 
water to prevent the finger being burnt, but immediately 
withdraw it from the water before the sugar has time 
to drop off. Pinch the sugar between the finger and 
thumb, and, on slightly separating, you will find a 
thread is formed, which, after being pulled to a certain 
length, will snap. This, then, is the first degree of 
syrup, or the thread. 
To Candy.—Greengages, apricots, plums, and cherries 
are very delicious when successfully prepared in this 
manner, but it is a long business, and requires great 
care. Split the fruits and remove the stones. Lay 
them carefully into the prepared syrup, and boil them 
slowly until they become clear. Remove any scum that 
arises. Lift them out one by one with a skimmer, and 
lay on flat dishes in a perfectly dry place. Cover over 
for 24 hours. Have the syrup again ready. It should 
now have been cooked to its second degree, or pearl. 
This is done by boiling it a few minutes longer. It is 
then tested in the same manner. If found that on draw- 
