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 and you cannot make them soft and liquid enough to make them all pass through the cloth, which obliges you to put them several times to the mortar; when that is done, squeeze in it the juice of four lemons, or more if you chuse, put your clarified sugar to it, boiled very little: if your composition is too thick, you may add a little water to it, then pass the whole through a sieve to make them congeal, as directed before.

Take barberries, which put in a pan without water, set it over a very gentle fire, stirring them continually; when they are warm take them off and pass them through a sieve in a pan, add clarified sugar to that liquor, and if it proves too thick, you may put some water to it, but not lemon juice by any means, for the barberries are acid enough of themselves, without increasing that acid with the addition of the lemon; therefore put your composition as above in your sabotiere to congeal according to the former directions.

Take ripe grapes picked from their stalks, pass them through a sieve, mix your sugar with the juice of four lemons squeeze in it: pass the whole together a second time through a sieve, and put it afterwards in the sabotiere to congeal.

Pound a handful of violets, and pour about a pint of hot water upon them; let them infuse about