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Black Jack, or Kitchen Caramel

This indispensable browning is made thus. Put into a little copper saucepan a pound of lump sugar, wet it with two or three spoonfuls of water, and put on a slow fire; skim, and let it cook slowly for several hours until it has become a dark brown colour, or else until the small bubbles begin to change from red to blue; wet it again with a quart of water, let it cook thirty minutes, let it cool, then bottle it. When bottled, cut a small hole in the cork, to allow the liquid to drop from it without uncorking, to prevent too large a quantity falling into the gravy at one time.