LL SHAPED MORTAR.

English Make, Extra Heavy, Tinned inside.

1 Pint $1 00
1-1/2 " 1 50
1 Quart 2 00
2 " 3 00
]

1st. The smooth, viz.,--215 to 220 by the thermometer. When the mercury
registers these figures the sugars may then be used for crystalizing
creams, gum goods and liqueurs.

2nd. The Thread, viz., 230 and 235 is the degree which is used for
making liqueurs.

3rd. The Feather, viz., 240 to 245. Only a few minutes elapse between
these degrees, and the sugar must be watched closely during the boiling
at this point. This degree may be used for making fondants, rich creams,
cream for chocolates and fruit candying.

4th. The Ball, viz., 250 to 255. The sugar at this point is used for
making cocoanut and other candies, cocoanut ice, and almost every
description of grain sugar generally.

5th. The Crack, viz., 310 to 315. This is the degree which is used, with
little variation, for all kinds of drops, taffies, and all clear goods,
whether for the purpose of passing through machines or manipulating with
the hands.

These degrees can be tested by an experienced hand without the aid of
the thermometer, and the learner may accustom himself by trying them in
the following manner: Take the stem of a clay pipe and dip it into the
sugar as it boils, draw it out again and pass it through the forefinger
and thumb; when it feels oily you will find by looking at your
thermometer that it has reached the degree of smooth, 215 to 220 by the
glass.

The next degree or thread, may be tried by your taking a little of the
sugar off the pipe between your finger and thumb and part them gently;
if you see small threads hang between your finger and thumb that degree
has arrived.

For the degree of Ball, 250 to 255, you must have by your hand a small
jug of cold water; when you draw the pipe out of the sugar dip it in the
water, and when taken out of the water, if you can work it like a piece
of putty, you have got the degree of ball.

The degree of Crack must be tested the same way, and the sugar must
leave the pipe clean; dip it again into cold water; when off the pipe
break off a piece with your teeth; if it snaps clean in your teeth, pour
your sugar on the slab at once.

NOTE.--This last degree must be tried sharply, in giving the process for
trying it without the thermometer. We caution all beginners to get a
thermometer, as practice alone can instruct you without. It i