o hot for his hand. Put one
gallon of pure water into the boiler with every hundred weight of sugar
to be employed, that is, one pint to every fourteen pounds weight of
sugar, then add the sugar, light the fire, and keep it stirring until it
boils, regulating the fire so as not to suffer it to boil over; as it
begins to lessen in quantity, dip the end of the poker into it, to see
if it candies as it cools, and grows proportionably bitter to its
consistence; mark the height of the sugar in the boiler when it is all
melted, to assist in judging of its decrease; when the specimen taken
out candies, or sets hard pretty quickly, put out the fire under the
boiler, and set the vapour or smoke arising from the boiler on fire,
which will communicate to the boiling sugar, and let it burn for ten or
twelve minutes, then extinguish it with a cover ready provided for the
purpose, and faced with sheet iron, to be let down on the mouth of the
boiler with a chain or rope, so as exactly to close the boiler.

As soon as it is extinguished, cautiously add _strong lime water_ by a
little at a time, working the iron stirrer well all the time the water
is adding, so as to mix and dilute it all alike to the consistence of
treacle; before it sets in the boiler, which it would do, as the heat
declined, in a manner that would give a great deal of trouble to dilute
it after, and be imperfectly done then, it is easy to conceive this kind
of work requires to be done in an open place, or out-house, to prevent
accidents from fire. If the _essentia bina_ is neither burned too little
nor too much, it is a rich, high-flavoured, grateful bitter, that
preserves and gives an inimitable flavour and good face to porter; to
be added in proportion as the nature and composition of the grist is
varied with a greater or less proportion of pale malt. _To convert old
hock into brown stout_, it will take three pounds of _essentia bina_ of
middling or ordinary kind, and but two pounds of the best made from
Muscovado raw sugar as directed, it should weigh ten pounds to the
gallon. The _essentia bina_ should be mixed with some finings, and
roused into the tun soon after the yesty head gathers pretty strong, in
order to undergo the decomposing power of fermentation, part of it being
prone to float on the surface of the beer under the form of a flying
lee. When employed in the usual way of colour, with this precaution, the
colouring and preserving parts unite with the bee