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3. Small pearl. 4. Large pearl. 5. Small blow or souffle. 6. Large blow or feather. The most accurate way of gauging the degree to which sugar has been boiled is with the thermometer, but it may also be tested with cold water in the following manner : The Small Thread, 215° F. Dip the tip of the forefinger into the syrup, press it against the thumb, and on being separated the sugar should draw out in a fine thread, breakable at a very short distance. The Large Thread, 217° F. Test as above ; the sugar should draw out in rather a thicker and longer thread. The Small Pearl, 220° F. Test as above ; the thread of sugar should draw out to a greater distance still. Large bubbles will also begin to show on the syrup. The Large Pearl, 222° F. Test as above ; open the fingers as wide apart as possible and the thread of sugar should not break. The surface of the syrup will be well covered with bubbles. The Small Blow or Souffle, 230° F. Dip a straw or a wire twisted to form a loop in the syrup, lift it out, blow through the little hole, and if bubbles appear on the other side this degree is reached. The Large Blow or Feather, 232° F. Test as for “small blow”; the bubbles shofSd be larger, and should fly off like little feathers. The Small or Soft Ball, 236° to 240° F. Drop a small quantity of the syrup into very cold water, and leave it a second or two. Then roll it between the thumb and forefinger, and if a small softish ball can be formed it is ready. The Large or Hard Ball, 247° to 252° F. Test as for “ small ball,” but the ball should be larger and harder. The Small Crack, 290° F. Drop a small quantity of the syrup into very cold water; when cold it should break, but feel sticky when bitten. The Large Crack, 312° F. Test as for “ small crack,” but the sugar should be short and brittle, and break clean when bitten. Caramel, 330° to 350° F. When the sugar has boiled a little longer and begins to turn brown it has reached the “ caramel ” stage. Great care must then be taken that it does not bum. SYRUPS FOR SWEET MAKING The following different syrups are required in the making of various sweets : 2855. Sugar or Stock Syrup 1 lb. granulated sugar. 1 pt. water. Put the sugar and water into a saucepan and dissolve them over the fire. When boiling, put the lid on the saucepan, and boil for 5 minutes, in order to wash down the sides of the saucepan. Now uncover, and allow the syrup to boil gently from 20 to 25 minutes. Set aside to cool, and then bottle ready for use. 2856. Coating Syrup | lb. granulated sugar. | A pinch of cream of | gill water. | tartar. Boil the ingredients to 236° F. according to directions given above for sugar boiling. Colouring 7. Small balL 8. Large balL 9. Small crack. 10. I.arge crack. 11. CarameL may be added if wished. When using the syrup, stand the saucepan containing it in a larger pan containing hot water. 2857. Crystallising Syrup 1 lb. sugar. £ pt. water. Dissolve the sugar in the water, and boil to 225° F., according to directions given above for sugar boiling. Carefully remove all scum that rises, and when ready, cover with a round of wetted paper and set aside until cold. Before using, remove any crystals which may have formed on the top of the syrup. FONDANTS, CREAMS, AND TABLETS 2858. Fondant