crystals will form most abundantly upon the side of the basin exposed to
the aperture through which the light enters, and often the whole mass of
crystals will turn towards it.--Brande.

Why is sugar-candy crystallized on strings, and verdigris on sticks?

Because crystallization is accelerated by introducing into the solution
a nucleus, or solid body, (like the string or stick) upon which the
process begins.

The ornamental alum baskets, whose manufacture was once so favourite a
pursuit of lady-chemistry, were made upon this principle; the forms of
the baskets being determined by wire framework, to which the crystals
readily adhere.

Why is sugar-candy sometimes in large and regular crystals?

Because the concentrated syrup has been kept for several days and nights
_undisturbed_, in a very high temperature; for, if perfect rest and
a temperature of from 120° to 190° be not afforded, regular crystals of
candy will not be obtained.

The manufacture of barley-sugar is a familiar example of
crystallization. The syrup is evaporated over a slow heat, till it has
acquired the proper consistence, when it is poured on metal to cool, and
when nearly so, cut into lengths with shears, then twisted, and again
left to harden.

Heat.