Sugar to Spin.—For this dissolve a pound of best cane loaf sugar in half a pint of water, and then boil it to the “crack”; as soon as it has reached this stage, when it looks thick and bubbled all over, test it by lifting a little and dropping it into cold water; if it is quite brittle, and drops clear of whatever it is lifted with, it is ready; if, however, it is the least soft or elastic, continue the boiling. When it is ready lift some of the sugar in a spoon and let its contents drop back into the pan till it forms a fine thread; now hold a slightly oiled rolling pin out shoulder-high with your left hand, and move your spoon first right then left over the pin, keeping the spoon vertical (so that as you spin it the sugar thread will rest on the pin) till you have enough for your purpose. If put away in an air-tight tin, you can keep spun sugar for a little time. Be careful during your spinning not to work in a draught; also remember to put some clean tins or sheets of paper on the floor, that the ends of the threads may not touch the floor. If the sugar gets too cool to spin properly, just melt it over the fire again. The illustration (Fig. 10) shows the process, which is, however, not so easy as it looks, but requires a good deal of practice.