Cotton Candy Recipe Wins the "Worst Recipe Ever" Award

I think this recipe posted by kitchendaily.com for cotton candy  is a hot mess!  
It lacks accurate measurements, i.e. "add sufficient cold water to cover half of the sugar", "a few drops of vinegar"...
It uses archaic terms, what is sugar cracked to the 6th grade? What is a first, second, or third grade?
What is the significance of a "copper kettle"? It won't work with a stainless steel kettle?
Does the writer of the article cook? Obviously they did not try the recipe because the picture provided was not a result of this recipe.
Did the writer of the article actually read the recipe? When was the last time you used "loaf" sugar? I am familiar with granulated sugar, brown sugar, raw sugar, and powdered sugar but not "loaf".

The cotton candy recipe left me with lots of questions and no confidence that I could possibly produce the results as pictured. I give this recipe a big, fat "F" for failing to provide instructions for a reproducible result.

Cotton Candy Recipe

Ingredients:

3/4 lb loaf sugar

water

Directions:Put ¾ pound loaf sugar in a small copper kettle; add sufficient cold water to cover half of the sugar and stir until it is melted; then place the kettle over a strong fire and boil the sugar to a crack (the 6th grade); add a few drops of vinegar, remove the kettle, dip it for a few minutes into cold water and let it cool off a little; if the sugar is spun when too hot the threads will be too thin and lumps will form; then place the kettle in a pan of hot water, or on the side of the stove, to keep the sugar warm; take a large knife in the left hand and hold it out straight before you; take a silver spoon in the right hand, dip it into the sugar without touching the bottom of the kettle and let some of the sugar run off the spoon; then spin long threads back and forth over the knife from right to left; after a considerable amount of sugar is spun in this way take it from the knife, lay on clean paper and spin the rest in like manner; when all is spun form the sugar into pompoms, garlands, bouquets, etc.

Half the sugar may be colored with cochineal to a delicate pink. The sugar should be spun in a place free from draughts and in clear and dry weather. The sugar is used for decorating and trimming dishes.

Serves 6
For the reasons listed above, I nominate this recipe for Cotton Candy for the  Worst Recipe Ever Award