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Rh set them in the stove for three or four hours; then cut it into narrow slips, and turn it up into knots of what shape or size you please; put them into the stove to dry, dusting them a little; turn them, and dry them on the other side, and, when thorough dry, put them into your box.
 * Note.—You may make them red, by adding a little cochineal; or green, by putting a little of the following colour.

Take gum-bouge one quarter of an ounce, of indico and blue the same quantity; beat them very fine in a brass mortar, and mix with it a spoonful of water; so you will have a fine green.

Pick the leaves off the violets, then boil some of the finest sugar till it blows very strong, which pour into your candying-pan, being made of tin in the form of a dripping-pan, about three inches deep; then strew the leaves of the flowers as thick on the top as you can, and put it into a hot stove for eight or ten days; when you see it is hard candied, break a hole in one corner of it, and drain all the syrup that will run from it, break it out, and lay it on heaps in plates to dry in the stove.

Take the double violets, and pick off the green stalks; then boil some sugar till it blows very strong, throw in the violets, and boil it till it blows again; rub the sugar against the sides of the