This takes the degrees of the blow and feather. The particles of the sugar being now brought together within the sphere of their activity, the attraction of cohesion commences, whereby they attach themselves together and form quadrilateral pyramids, with oblong and rectangular bases. This is generally, but improperly, termed candy, thereby confounding it with the degrees at which it grains, also termed candy. This certainly seems "confusion worse confounded;" but if things are called by their proper names, many of those seeming difficulties and technicalities may be avoided, which tend only to confuse and embarrass the young practitioner, without gaining any desired end or purpose. If it were generally classed into the degrees of crystallization, the true meaning and use would at once be explained, and understood by the greatest novice.

The nature and principle of this operation are these. First, as in the case of syrup, (the first four degrees,) when the water has absorbed as much sugar as it is capable of containing in a cold state, by continuing the boiling a further portion of the solvent (water) is evaporated, and sugar remains in excess, which, when exposed to a less degree of heat, separates itself, and forms crystals on the surface and sides of the vessel in which it is contained, and also on anything placed or suspended in it. But if it is exposed too suddenly to the cold, or disturbed in its action by being shaken, or if the boiling has been continued too long, the crystals will form irregularly, by the particles being brought in too close contact, and run too hastily together, forming a mass or lump.

To obtain this part in perfection the boiling should be gradual, and continued no longer than till a few drops let fall on a cold surface show a crystalline appearance, or after being removed from the fire, a thin skin will form on the surface. It should then be taken from the fire, and placed in a less hot, but not cold place, and covered, or put into a stove or hot closet, to prevent the access of cold air. A few drops of spirits of wine, added when the sugar has attained the proper degree, will conduce to a more perfect crystalline form, scarcely attainable by any other means, as it has a great affinity with the water, thereby causing the sugar to separate itself more freely. It must be used with caution, as too much will cause it to grain.

To Ascertain the Degree of the Blow.—Continue the boiling of the sugar, dip a skimmer in it, and shake it over the pan, then blow through the holes, and if small bubbles or air-bladders are seen on the other side, it has acquired this degree.

The Feather.—Dip the skimmer again into the sugar, and blow through the holes as before, and the bubbles will appear larger, and stronger. Or if you give the skimmer a sudden jerk, so as to throw the sugar from you, when it has acquired the degree, it will appear hanging from the skimmer in fine long strings.