4) Arrange the sugar and vinegar in a Benteman's copper-bottomed Sauces-Pan and gently agitate over a mild flame for fifteen minutes
5) Once flamed to perfection, allow to cool slowly, but not too slowly
6) Using a Benteman's copper-bottomed Pouring Pan, intermingle the syrupy fluid with the mint in the jars. Closing the airtight lids as you go, you must close them within ten seconds or it will all be ruined and you will have to start all over again
7) A common rule is that when opened more vinegar can be added. In the Quill nothing is common and if you ask for more vinegar you will be forcibly ejected. No-one wants to dine a alongside food-murderer.
