them, and add fresh flowers to the water, letting the water be warm when you put them in; let them stand close covered till next day, strain it off, and with an equal quantity of sugar boil it to a syrup.
Take one pound of fresh pickled violets, boil five half pints of soft water, and pour it over the violets; let it stand close covered in a well glazed earthen vessel for twenty-four hours, and dissolve in it twice its own weight of white sugar, so as to make a syrup without boiling.
Pick the violets from the greens, and sift them clean; then to every four ounces of violets add half a pint of water and one pound of coarse sugar; first take the water and put into it half the sugar; set it over the fire, clarify and scum it well; beat your violets well in a mortar, and infuse them in the clarified syrup for some time, minding the syrup is not too hot when you put in the violets; when they have infused a while strain them, and preserve some of the juice in another vessel, and let it stand by; put in the rest of the sugar, set it again on the fire, scum it and keep it stirring; when it has boiled softly some time, put in the rest of the juice, and one drop of the juice of lemon; set it once more, for a short time on the fire and when cold put it up for use.
Gather the flowers early in the morning, pick
them
