To every pound of sugar, put a large cup of water, and put it in a brass or copper kettle, over a slow fire, for half an hour; pour into it a small quantity of isinglass and gum Arabic, dissolved together. This will cause all impurities to rise to the surface; skim it as it rises. Flavor according to taste.
All kinds of sugar for candy, are boiled as above directed. When boiling loaf sugar, add a tablespoonful of rum or vinegar, to prevent its becoming too brittle whilst making.
Loaf sugar when boiled, by pulling and making into small rolls, and twisting a little, will make what is called little rock, or snow. By pulling loaf sugar after it is boiled, you can make it as white as snow.