Violet Syrup

• 2lb violet heads
• 3 pints water
• sugar

Soak the violet heads in 3 pints of water for twenty-four hours, keeping them covered. Strain off the liquid and measure it. Allow 1lb sugar to each pint of liquid. Stir until the sugar dissolves and then bring the liquid slowly to the boil. When it boils, remove it from the heat and cool. Bottle when