Break the same into a copper pan, which will hold 1-3d more, put half a pint of water to each pound of sugar, mix one white of egg to every 6 pounds; when it rises in boiling, throw in a little cold water, which must be kept ready in case it should boil over; skim it the fourth time of rising; continue to throw in a little cold water each time till the scum ceases to rise, and strain it through a sieve, cloth, or flannel bag. Save the scum, which, when a certain quantity is taken off, may be clarified. The latter skimming will do to add to fermented wines. 57. TO CLARIFY COARSE BROWN SUGAR. Put 50 pounds of coarse brown sugar into a pan, which will contain 1-3d more, pour in 20 pints of water, well mixed with 5 whites of eggs; pound 5 pounds of small charcoal, mix it in the pan while on the fire, and boil it till it looks as black as ink. If it rises too fast, add cold water, strain it through a bag, and though at first it will be black, continue to strain it until it becomes quite clear; which may be seen by putting the syrup in a glass. Put it back until it comes out as fine as clarified loaf sugar. 58. TO IMPROVE AND INCREASE SUGAR. To 5 pounds of coarse brown sugar, add 1 pound of flour, and there will be obtained 6 pounds of sugar worth 10 per cent. more in colour and quality. 59. TO CANDY ORANGE PEEL. Soak the peels in cold water, which change frequently till they lose their bitterness; then put them into syrup till they become soft and transparent. Then they are to be taken out and drained. 60. CANDIED LEMON PEEL. This is made by boiling lemon peel with sugar, and then exposing to the air until the sugar crystallizes. 61. TO COLOUR CANDIED SUGAR. _Red._—Boil an ounce of cochineal in half a pint of water for 5 minutes, add an ounce of cream of tartar, half an ounce of pounded alum, and boil them on a slow fire 10 minutes; if it shows the colour clear on white paper, it is sufficient. Add two ounces of sugar, and bottle it for use. _Blue._—Put a little warm water in a plate, and rub an indigo-stone in it till the colour has come to the tint required. _Yellow._—Rub with some water a little gamboge on a plate, or infuse the heart of a yellow lily flower, with milk-warm water. _Green._—Boil the leaves of spinach about a minute in a little water, and, when strained, bottle the liquor for use. In colouring refined sugars, taste and fancy must guide. 62. DEVICES IN SUGAR. Steep gum-tragacanth in rose-water, and with double refined sugar make it into a paste, and colour and mould it to fancy. 63. WHIPT SYLLABUB.