skimming well. As soon as this is the case, put in the pieces of
pine, and boil well for at least 1/2 hour, or until it looks nearly
transparent. Put it into pots, cover down when cold, and store away in a
dry place.

_Time_.--1/2 hour to boil the fruit. _Average cost_, 10d. to 1s. per lb.
pot.

_Seasonable_.--Foreign pines, in July and August.

THE PINEAPPLE IN HEATHENDOM.--Heathen nations invented
protective divinities for their orchards (such as Pomona,
Vertumnus, Priapus, &c.), and benevolent patrons for their
fruits: thus, the olive-tree grew under the auspices of Minerva;
the Muses cherished the palm-tree, Bacchus the fig and grape,
_and the pine and its cone were consecrated to the great Cyble_.

PRESERVED PINEAPPLE, for Present Use.

1579. INGREDIENTS.--Pineapple, sugar, water.

_Mode_.--Cut the pine into slices 1/4 inch in thickness; peel them, and
remove the hard part from the middle. Put the parings and hard pieces
into a stewpan with sufficient water to cover them, and boil for 1/4
hour. Strain the liquor, and put in the slices of pine. Stew them for 10
minutes, add sufficient sugar to sweeten the whole nicely, and boil
again for another 1/4 hour; skim well, and the preserve will be ready
for use. It must be eaten soon, as it will keep but a very short time.

_Time_.--1/4 hour to boil the parings in water; 10 minutes to boil the
pine without sugar, 1/4 hour with sugar.

_Average cost_.--Foreign pines, 1s. to 3s. each; English, from 2s. to
12s. per lb.

_Seasonable_.--Foreign, in July and August; English, all the year.

PLUM JAM.

1580. INGREDIENTS.--To every lb. of plums, weighed before being stoned,
allow 3/4 lb. of loaf sugar.

_Mode_.--In making plum jam, the quantity of sugar for each lb. of fruit
must be regulated by the quality and size of the fruit, some plums
requiring much more sugar than others. Divide the plums, take out the
stones, and put them on to large dishes, with roughly-pounded sugar
sprinkled over them in the above proportion, and let them remain for one
day; then put them into a preserving-pan, stand them by the side of the
fire to simmer gently for about 1/2 hour, and then boil them rapidly for
another 15 minutes. The scum must be carefully removed as it rises, and
the jam must be well stirred all the time, or it will burn at the bottom
of the pan, and so spoil the colour and flavour of the preserve. Some of
the stones may be cracked, and a few