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SYRCT
OF
VIOLETS.
307
Syrup
of
Wine.
White
sugar,
six
pounds
;
water,
three
pints
;
dissolve
the sugar,
by
the
aid
of
heat,
in
the
water
;
add
half
an ounce
of
catechu
to
four
pints
of
raisin
spirit,
or
spirit
of
prunes.
This
is
made
by
digesting
one
and
half
pounds
of
prunes
in
half
a
gallon
neutral
spirit
for
several
days,
and
mix
the
mass.
Some
manufacturers
use
Jamaica
rum
and
brown
sugar
for
this
wine.
Whiskey
is
sometimes
used,
and
a
flavor
imparted
to
it
by
the
addition
of
one
ounce
of
acetic
ether
to
the
above.
The
preceding
syrups
are
employed
for
flavoring
drinks,
soda
water,
&c.
Simple
Syrup.
Take
refined
sugar,
two
pounds
and
a
half
;
water,
one
pint
;
dissolve
the
sugar
by
the
aid
of
heat
in
the
water,
and
remove
the
scum,
if
any
rises,
and
strain
the
solution
while
hot
through
a
flannel
bag.
Syrup
of
Violets.
Take
of
fresh
violets
one
pound
;
boiling
water,
two
pints
and
a
half
;
infuse
the
flow-
ers
for
twenty-four
hours
in
the
water,
in
a
covered
glass
or
earthenware
vessel,
and
strain
the
water
from
the
violets
without
squeezing,
and
dissolve
six
pounds
of
sugar
in
the
filtered
liquor,
and
proceed
as
for
other
s/rups.
This
syrup,
when
prepared
ia