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Sugar Barley

Take any quantity of clarified sugar in that state that on dipping the finger into the pan the sugar which adheres to it will break with a slight noise; this is called crackling. When the sugar is near this, put in two or three drops of lemon-juice or a little vinegar to prevent its graining. When it has come to the crack, take it off instantly, and dip the pan into cold water to prevent the sugar burning; let it stand a little, and then pour it on a marble, which must have been previously rubbed with oil. Cut the sugar into small pieces, when it will be ready for use. One drop of citron will flavour a considerable quantity.