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Barley Sugar

Dissolve lump sugar, boil and skim it until it is crisp and clear, and no scum rises; test the crispness by dropping some into cold water. Flavour with lemon-juice or essence of lemon. Pour the sugar on a slate, stone, or marble slab, which has been rubbed over with butter or salad-oil; cut it into strips before it is cold, and twist. If marked with a knife it will break easily, and may be made into any form. Time, ten to fifteen minutes. Sugar, 4d. per pound.