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Chestnut Glaces with Sugar

Into a stewpan partly filled with water put one-half pound of crushed loaf-sugar, not having more water than the sugar will absorb, and boil it to the crack. Then boil the requisite quantity of chestnuts until soft, and peel them, taking care not to break them. Take them on the point of an iron skewer, one at a time; dip them first into the syrup and then, quickly, into cold water. As the chestnuts are done, slip them off the skewer onto a wire sieve, and dry them in a warm place.