It now arrives to the state called _crackled sugar_, to obtain which the mass must be boiled longer than in the preceding degree; then dip a stick in it, and put it directly into a pan of cold water, draw off the sugar which hangs to the stick in the water, and if it turns hard and snaps, it has acquired the proper degree of crystallization, if otherwise, boil it again until it acquires that brittleness. The last stage of refining this article is called _caramel sugar_, to obtain which it must be boiled longer than in any of the preceding methods; prove it by dipping a stick first in the sugar, and then into cold water, and the moment it touches the latter, it will, if matured, snap like glass. Be careful that the fire is not too fierce, as by flaming up the sides of the pan, it will burn, discolour, and spoil the sugar. 49. _French Method._ Put into a pan syrup enough of clarified sugar to fill the moulds; boil it until it comes to the state called _small feather_, skim it well, take the pan from the fire, and pour it into a small quantity of spirit of wine, sufficient to make it sparkle; let it rest till the skin, which is the candy, rises on the surface; take it off with a skimmer, and pour it directly into a mould; which keep in the stove at 90 degrees heat for eight days; then strain the candy by a hole, slanting the mould on a bason or pan, to receive the drainings; let it drain till it is perfectly dry, then loosen the paper by moistening it with warm water: warm it all round near the fire, and turn the candy by striking it hard on the table. Put it on a sieve in the stove, to finish drying it; but do not touch it while there, and keep up an equal heat, otherwise there will be only a mash instead of a candy. Spirit of wine will take off grease, and not affect the candy, as it soon evaporates. 50. TO CANDY ANY SORT OF FRUIT. When finished in the syrup, put a layer into a new sieve, and dip it suddenly into hot water to take off the syrup that hangs about it: put it into a napkin before the fire to drain, and then do more in the sieve. Have ready sifted double refined sugar, which shake over the fruit till covered quite white. Set it on the shallow end of the sieve in a warm oven, and turn it two or three times. It must not be cold till dry. Watch it carefully. 51. BARLEY SUGAR.