boiled gently, until it is sufficiently softened to absorb the sugar;
and a thin syrup must be poured on it at first, or it will shrivel
instead of remaining plump, and becoming clear. Thus, if its weight of
sugar is to be allowed, and boiled to a syrup with a pint of water to
the pound, only half the weight must be taken at first, and this must
not be boiled with the water more than fifteen or twenty minutes at the
commencement of the process; a part of the remaining sugar must be added
every time the syrup is reboiled, unless it should be otherwise directed
in the receipt.