little tinkering with the copper jacket, however, will be
sufficient to free the scale-piece. This must be done, not only so that
the thermometer can be cleaned readily, but so that, when the mixture to
be tested is shallow, the dial can be pushed out in order that the bulb
can be covered by the hot mass. Unless the bulb is covered, the
thermometer will not register correctly.

Allow the thermometer to become hot gradually; do not thrust a cold
instrument into boiling water. Do not remove the thermometer to read it,
as it quickly changes. Read it with the eye on the level. Remember that
mixtures which require stirring must be stirred below the thermometer as
well as elsewhere. Be sure that the thermometer is clean. Each time
after it has been used push the dial out of the copper case and wash
both thoroughly. Do not neglect the back of the piece of metal to which
the tube is attached. Be particularly careful after mixtures which
contain milk or cream. This removable scale is a great convenience.

The amateur candy-maker will be glad to know that sugar and water will
not burn until all the moisture is evaporated, and that does not happen
until three hundred and fifty degrees is reached. If, however, she is
making an unusually small quantity, and the thermometer begins to climb
above three hundred degrees--beware! The large quantity, however, will
take care of itself because of the moisture it contains.

Below is a table which will enable one to interpret the old stages in
terms of degrees. Fortunately most candy thermometers have this
information stamped upon their dials.

310 deg.--Hard Cracked
290 deg.--Cracked
254 deg.--Hard Ball
238 deg.--Soft Ball
230 deg.--Thread

In the following pages it is assumed that the cook has a thermometer. If
she has not, the degrees given may be translated into the old stages and
the old tests used. Thus, if the directions read "cook to two hundred
and thirty-eight degrees," the confectioner who has no thermometer will
stop the cooking when a portion of the mass will "form a 'soft ball' in
cold water." If the directions read two hundred and thirty-six degrees,
the "soft ball" must be softer; if two hundred and forty degrees, the
"soft ball" not so soft. Thus, without the thermometer, the thermometer
readings form a scale which makes easier the application of the old
tests. Be it noted that the thermometer is no more necessary in
v