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maple tree in fubftance and quality not diftinguifh- 

 ble from the produd of that plant. 



Now the aftion of fire on pears, in the common 

 culinary procefs, gives even to the moft auftere of 

 this fruit a faccharine quality: I have had different^ 

 Ipecies of pears, fome of them hard, ftoney, and un-' 

 palatable, baked at different times; all of which, 

 when duly baked, are niore or lefs replete >yith this 

 quality, infomuch that their pulp, added in a pro- 

 portion of about a fourth or fifth' part to apples 

 baked in fmall pies, gives the required fweetnefs, 

 and it has feemed to me pleafing to every palate as 

 though fweetened with fugar: the fame requifite 

 fweetnefs is likewife communicated by the infpiffated 

 juice in which they are baked, which juice or fyrup 

 is formed by a portion of beer or water put to the 

 pears before they are put into the ovenj and which 

 feems to attrad the native juice of the pear, in a 

 larger proportion than what might flow if baked 

 without an added fluid. This apparent lyrup im- 

 preffes the palate with the fweetnefs of real fugar, 

 and which imparts to milk and the acid pulp of 

 apples, its fweet quality, not difl:inguifliable in thefe 

 fubjcfls from what it is ufed for. 



I therefore cannot but find myfelf interefl:ed, in 

 earneftly wifliing that ibnrie encouragement might ' 



be 



