red, as it takes off their spirit.--Toast and Water is
made of a slice of white bread toasted quite dry, and of a dark brown
colour. It is then put into a jug, and spring water poured upon it.
After an hour it is fit for use. As all these preparations, both of
drinks and spoonmeats, become flat and good for little by long standing,
it is better to make only such quantities of them at a time as will soon
be used. When they are warmed up, no more should be done at once than is
just sufficient for the occasion, as repeated warming injures the
nutritious quality of every thing. When it can be avoided it is better
not to set things on the fire to warm them up, but to place them before
or on the side of the fire. Care however must be taken not to let them
dry and scorch, as it makes them very strong and unwholesome. Some
earthenware vessel should be used for this purpose, as less liable to
produce an injurious effect. A very good method of warming things is by
setting them in a basin over boiling water, or by placing them in it.

SPRAINS. These generally proceed from some external injury, attended
with pain, swelling, and inflammation. A fomentation of vinegar, or
camphorated spirits of wine, if applied immediately, will generally be
sufficient: if not, a few drops of laudanum should be added. The
fomentation should be frequently renewed, and the sprained part kept in
a state of rest and relaxation.

SPRATS. When quite good and fresh, their gills are of a fine red, their
eyes and whole body beautifully bright. After being scaled and cleaned,
they should be fastened in rows by a skewer run through the heads; then
broiled, and served up hot and hot.

SPRATS LIKE ANCHOVIES. Salt them well, and let the salt drain from them.
In twenty-four hours wipe them dry, but do not wash them. Mix four
ounces of common salt, an ounce of bay salt, an ounce of saltpetre, a
quarter of an ounce of sal-prunella, and half a tea-spoonful of
cochineal, all in the finest powder. Sprinkle it amongst three quarts of
the fish, and pack them in two stone jars. Keep them in a cool place,
fastened down with a bladder. These artificial anchovies are pleasant on
bread and butter, but the genuine should be used for sauce.

SPRING FRUIT PUDDING. Peel and wash four dozen sticks of rhubarb, put
them into the stewpan with a lemon, a little cinnamon, and sweeten the
whole with moist sugar. Set it over the fire, and reduce it to a
marmalade. Pass it throu