A treaty resuming trade between France and England was signed in 1814, making West Indian sugar available once again, and the fledgling industry crashed as suddenly as it had begun But it rose again in the 1840s and has flourished ever since Stages of Sugar Cooking in the 17th Century This early system for recognizing the concentration of boiled sugar syrups comes from Le Confiturier franỗois Then as now, the confectioner needed tough fingers Cookings of Sugar The first is to the ribbon It is reached when the syrup begins to thicken, so that in taking it with the finger and putting it on the thumb, it doesnt flow, and remains round as a pea Cooked to the pearl The second cooking is reached when, in taking the syrup with the finger and putting it on the thumb, and opening the fingers, it forms a small thread… Cooked to the feather This cooking has many different names… It is recognized by placing a spatula in the syrup, and shaking the syrup in the air; the syrup flies away as if dry feathers without stickiness… This cooking is the one for preserves and tablets Cooking to the burning smell This cooking is recognized when one dips the finger in cool water, then in the sugar, and when putting the finger back into the cool water, the sugar breaks neatly like a glass without stickiness… This cooking is for the large citron biscuit, for caramel, and pulled sugar, or penide, and this is the last cooking of the sugar Sugar in Modern Times ... by placing a spatula in the syrup, and shaking the syrup in the air; the syrup flies away as if dry feathers without stickiness… This cooking is the one for preserves and tablets Cooking to the burning smell... cooking is recognized when one dips the finger in cool water, then in the sugar, and when putting the finger back into the cool water, the sugar breaks neatly like a glass without stickiness… This cooking is for the large citron biscuit, for caramel, and. ..syrup with the finger and putting it on the thumb, and opening the fingers, it forms a small thread… Cooked to the feather This cooking has many different names…