1863 The manufacture of liquors, wines, and cordials

SYRCT OF VIOLETS.

307

White sugar, six pounds ;

Syrup of Wine.

water,

dissolve the sugar, by the aid of heat, in ; add half an ounce of catechu to four pints

three pints ;

the water

of raisin spirit, 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. or spirit of prunes. This is

Take refined sugar, two pounds

Simple Syrup.

and a half ; 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. water, one pint ;

Take of fresh violets one pound ;

Syrup of Violets.

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