The capillaire of Canada, although that of Mont-pelier is equally good, is a very odoriferous vegetable, light and agreeable, but so extremely volatile, that the greatest part of it is dissipated during the preparation of the sirup. To preserve then the odour of the capillaire, when your sirup is sufficiently done, pour it, whilst boiling, upon some fresh capillaire coarsely chopped up; then cover your vessel, and let it stand until it is quite cold, then pass it through a bolting-cloth to separate it from the leaves of the capillaire.
Take one ounce of the capillaire from Canada; put it into a glazed pan, pour upon it four pints of boiling water, leave it to infuse for twelve hours over some warm ashes; strain it and let it run into a vessel, it will give you a strong tincture of capillaire; melt in this tincture four pounds of sugar, put the whole into a preserving-pan, and put it on the fire, and clarify it with the white of an egg, continue the cooking; when your sirup is perle, put some fresh capillaire, chopped, into a pan, and pour your sirup, whilst boiling, upon it; cover your pan carefully, and let it cool; when your sirup is cold, you may flavor it if you please. Put it into bottles, and cork them hermetically.
Take some good capillaire, chop it up, not very small, put it upon a sieve; pour upon it seme boiling water, and then let it infuse for ten hours in a vessel well covered; strain this infusion, and put into it some sugar boiled au casse; clarify this sirup with the whites of eggs whipped; skim it till it is very clear; when it rises, take it off the fire, and leave it to cool, then put it into bottles.
Viard and Beauvilliers, whose receipts are nearly the same, boil their capillaire for a quarter of an hour in river-water; after having passed this boiling through a sieve, they put into it some powder-sugar, and clarify their sirup with water, or a whole egg beaten up; then skim it, and when it is very clear and has boiled au lisse, they take it oft' the fire, and put into it some orange-flower water, and strain it through a napkin or straining-bag, leaving it to cool before putting it into bottles.
For three pints and a half of sirup, you must use two good ounces of capillaire, four pints of water, and four pounds of sugar, powder-sugar is the best, as it prevents sirups from candying.