To Spin Sugar by Throwing

First have a spinner constructed as follows: On the entire surface of a round of sheet iron five inches in diameter and an eighth of an inch thick are to be riveted wire pegs an eighth of an inch in diameter and three and a half inches long, and at three-quarters of an inch apart from each other. A solid handle is fastened to the spinner. Cook in a copper pan two or three pounds of sugar to "large crack" (No. 171) or three hundred degrees Fahrenheit. As soon as done remove from the fire. Place several clean and oiled baking sheets on the floor. With the left hand take a small stick and hold it horizontally to the height of the chest or else lay it projecting over the edge of a table; with the right hand plunge the spinner into the sugar, take it out and drain off all the superfluous sugar; then, moving the instrument vigorously backward and forward over the small stick until all the sugar has run off in threads, redip the spinner into the sugar and begin the same movement again, continuing until all the sugar is spun. In case there be no spinner handy, a spoon can be used, dipping it into the cooked sugar, lifting it out and leaving all the surplus sugar drain off by moving it backward and forward the same as the spinner.