In clarifying sugar for Candies, take the whole white of an egg for brown sugar and half the white for refined sugar. Beat to a froth in a dish with about a cupful of water, adding it by degrees. Then put about eight pounds of sugar into a kettle, and dilute it with the half of the beaten egg. Let it become very thick. Set it over the fire, and let it boil up twice before you skim it. Then skim and continue to add the egg by degrees, until the scum is perfectly white. Take the skimmer from the sugar, add another cup of cold water, to carry off any remaining scum, take it from the fire and strain. The sugar is then kept for use.