SPICED FIGS.— Fill a large jar with grapes picked from the stem ; add a little water ; cook slowly ; stir occasionally to prevent burning; when tender, strain out the juice through a fine sieve. (The white Muscat grape is the best) To one pint of grape juice add three pounds of sugar, a bag of spice (mace, cinnamon, cloves, to suit taste). Pare seven pounds Ggs very thin✪ Spiced Figs, ripe enough to be soft, but not to crack open. Cook the figs In the grape syrup until tender enough to pass a straw through easily. Then dip out carefully, and seal in glass Jars. A spiced jelly can be made from the syrup, if any is left over, after the figs are done. SPINACH, to Dress. — Spinach requires great care in washing and pick- ing it. When that is done, throw it into a sauce-pan that will just hold it, sprinkle it with a little salt, and cover close. The pan must be set on the fire, and well shaken. When done, beat the spinach well with a small bit of butter ; it looks well if pressed into a tin mould in the form of a large leaf, which is sold at the tin shops. A spoonful of cream is an improvement. SPINACH AND EGGS. When the spinach is boiled, it must be squeezed dry, chopped very fine, and put into a stew-pan, with a little butter, cream, pepper, and salt. Dish the spinach, and then put in the eggs to poach ; trim the ragged parts of the whites, and put them on the spinach. SPINACH SOUP. — Shred 2 handfuls of spinach, a turnip, 2 onions, a head of celery, 2 carrots, and a little thyme and parsley, put all into a stew- pot, with a bit of butter the size of a walnut, and a pint of broth, or the water in which meat has been boiled ; stew till the vegetables are quite tender, work them through a coarse cloth or sieve with a spoon, then to the pulp of the vegetables and liquor, put a quart of fresh water✪ Spinach Soup, pepper, and salt, and boil all together. Have ready some suet- dumplings, the size of a walnut ; and before you put the soup into the tureen, put them all into it. The suet must not be shred too fine. SPIRITS of MINDERERUS. — Take volatile sal ammoniac, any quantity. Pour on it gradually distilled vinegar till the effervescence ceases. This medicine is useful in promoting a discharge by the skin and urinary pas- sages. It is also a good external appli- cation in strains and bruises. When intended to raise a sweat, half an ounce of it in a cup of warm gruel, may be given to the patient in bed every hour till it has the desired effect. 374 SPI SPX SPITTING OF BLOOD.— In oases of spitting of blood, it is often difficult to determine whether it pro- ceeds from the internal surface of the mouth, from the fauces, from the stom- ach, or from the lungs. When the blood is of a florid or frothy appearance and brought up with more or less cough- ing, preceded by rigours, a short tickling cough, a saltish taste, anxiety, and tight- ness across the chest, its source is the lungs. The blood proceeding from the lungs is usually of a florid colour, and mixed with a little frothy mucous only. It may be distinguished from bleeding from the stomach, by its being raised by hacking or coughing, and by its florid and frothy appearance ; that from the stomach is vomited in considerable quantities, and is of a dark colour.

AI-modernized reading of the original text

SPICED FIGS.— Fill a large jar with figs picked from the stem ; add a little water ; cook slowly ; stir occasionally to prevent burning; when tender, strain out the juice through a fine sieve. (The white Muscat grape is the best) To one pint of grape juice add three pounds of sugar, a bag of spice (mace, cinnamon, cloves, to suit taste). Pare seven pounds Ggs very thin, ripe enough to be soft, but not to crack open. Cook the figs In the grape syrup until tender enough to pass a straw through easily. Then dip out carefully, and seal in glass Jars. A spiced jelly can be made from the syrup, if any is left over, after the figs are done. SPINACH, to Dress. — Spinach requires great care in washing and picking it. When that is done, throw it into a sauce-pan that will just hold it, sprinkle it with a little salt, and cover close. The pan must be set on the fire, and well shaken. When done, beat the spinach well with a small bit of butter ; it looks well if pressed into a tin mould in the form of a large leaf, which is sold at the tin shops. A spoonful of cream is an improvement. SPINACH AND EGGS. When the spinach is boiled, it must be squeezed dry, chopped very fine, and put into a stew-pan, with a little butter, cream, pepper, and salt. Dish the spinach, and then put in the eggs to poach ; trim the ragged parts of the whites, and put them on the spinach. SPINACH SOUP. — Shred 2 handfuls of spinach, a turnip, 2 onions, a head of celery, 2 carrots, and a little thyme and parsley, put all into a stewpot, with a bit of butter the size of a walnut, and a pint of broth, or the water in which meat has been boiled ; stew till the vegetables are quite tender, work them through a coarse cloth or sieve with a spoon, then to the pulp of the vegetables and liquor, put a quart of fresh water, pepper, and salt, and boil all together. Have ready some suetdumplings, the size of a walnut ; and before you put the soup into the tureen, put them all into it. The suet must not be shred too fine. SPIRITS of MINDERERUS. — Take volatile sal ammoniac, any quantity. Pour on it gradually distilled vinegar till the effervescence ceases. This medicine is useful in promoting a discharge by the skin and urinary passages. It is also a good external application in strains and bruises. When intended to raise a sweat, half an ounce of it in a cup of warm gruel, may be given to the patient in bed every hour till it has the desired effect. SPI SPX SPITTING OF BLOOD.— In oases of spitting of blood, it is often difficult to determine whether it proceeds from the internal surface of the mouth, from the fauces, from the stomach, or from the lungs. When the blood is of a florid or frothy appearance and brought up with more or less coughing, preceded by rigours, a short tickling cough, a saltish taste, anxiety, and tightness across the chest, its source is the lungs. The blood proceeding from the lungs is usually of a florid colour, and mixed with a little frothy mucus only. It may be distinguished from bleeding from the stomach, by its being raised by hacking or coughing, and by its florid and frothy appearance ; that from the stomach is vomited in considerable quantities, and is of a dark colour.

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