Take a quantity of clarified sugar in that state that on dipping the finger into the pan the sugar which adheres to it will break with a slight noise; this is called _crack_. When the sugar is near this, put in two or three drops of lemon juice, or a little vinegar to prevent its graining. When it has come to the _crack_, take it off instantly, and dip the pan into cold water, to prevent its burning; let it stand a little, and then pour it on a marble which must be previously rubbed with oil. Cut the sugar into small pieces, when it will be ready for use. One drop of citron will flavour a considerable quantity. 52. BON-BONS. Provide leaden moulds, which must be of various shapes, and be oiled with oil of sweet almonds. Take a quantity of brown sugar syrup in the proportion to their size, in that state called a _blow_, which may be known by dipping the skimmer into the sugar, shaking it, and blowing through the holes, when parts of light may be seen: add a drop of any esteemed essence. If the _bon-bons_ are preferred white, when the sugar has cooled a little, stir it round the pan till it grains, and shines on the surface; then pour it into a funnel and fill the little moulds, when it will take a proper form and harden: as soon as it is cold take it from the moulds; dry it two or three days, and put it upon paper. If the _bon-bons_ are required to be coloured, add the colour just as the sugar is ready to be taken off the fire. 53. CANDIED GINGER. Put 1 ounce of race ginger grated fine, a pound of loaf sugar beat fine, into a preserving pan, with as much water as will dissolve the sugar. Stir them well together over a slow fire till the sugar begins to boil. Then stir in another pound of sugar, beat fine, and keep stirring it till it grows thick. Then take it off the fire, and drop it in cakes upon earthen dishes. Set them in a warm place to dry, when they will become hard and brittle, and look white. 54. CANDIED HOREHOUND. Boil it in water until the juice is extracted: then boil a sufficient quantity of sugar to a great height, and add the juice to it. Stir it with a spoon against the sides of the sugar pan, till it begins to grow thick, then pour it out into a paper case that is dusted with fine sugar, and cut it into squares; dry the horehound, and put it into the sugar finely powdered and sifted. 55. WHITE SUGAR CANDY. Sugar crystallized by the saturated syrup being left in a very warm place, from 90 to 100 degrees Fahrenheit, and the shooting promoted by placing sticks, or a net of threads at some distances from each other in the liquor: it is also deposited from compound syrup, and does not retain any of the foreign substances with which it is loaded. 56. TO CLARIFY LOAF SUGAR.