side of the fire. When the fruit begins to
simmer, remove the pan from the fire, pour off the water, and if not
green, put fresh leaves when cold, and repeat the same. Take them out
carefully with a slice, peel and do them as directed for the different
kinds of preserves. When fruit is plentiful, and sweetmeats are wanted
for tarts, divide two pounds of apricots just ripe, and take out and
break the stones. Put the kernels without their skins to the fruit; add
three pounds of greengages, and two pounds and a half of lump sugar. The
sugar should be broken in large pieces, and just dipped in water, and
added to the fruit over a slow fire. Simmer it till reduced to a clear
jam, but observe that it does not boil, and skim it well. If the sugar
be clarified, it will make the jam the better. Put it into small pots,
which art the best for preserving sweetmeats.

SWEETMEAT PIES. Sweetmeats made with syrups are made into pies the same
as raw fruit, and the same crusts may be used for them. Tarts made of
any kind of jam are commonly made with a crust round the bottom of the
dish, the sweetmeat then put in, and only little ornaments of crust cut
with a jagging iron, and laid over the top. Sugar paste may be used if
preferred. Little tartlets are made in the same way, only baked in tins
and turned out.

SWOONS. In a swooning fit, the patient should immediately be exposed to
the open air, and the face and neck sprinkled with cold water. Pungent
odours, or volatile spirits, should be held to the nostrils, and the
feet rubbed with hot flannels, or put into warm water.

SYLLABUB. Put a pint of cider and a bottle of strong beer into a large
punch bowl, grate in a nutmeg, and sweeten it. Put in as much new milk
from the cow as will make a strong froth, and let it stand an hour.
Clean and wash some currants, and make them plump before the fire: then
strew them over the syllabub, and it will be fit for use. A good
imitation of this may be made by those who do not keep cows, by pouring
new milk out of a tea-pot into the cider and beer, or wine.--A fine
syllabub from the cow. Make your syllabub either of wine or cyder, (if
cyder, put a spoonful of brandy in) sweeten it, and grate in some
nutmeg; then milk into the liquor till you have a fine light curd; pour
over it half a pint, or a pint of good cream, according to the quantity
of syllabub you make: you may send it in the basin it was made in, or
put it into custard-cups, and tea-s