When we propose to make these candy'd Sweet-meats, we must first know what Fruits, Flowers, _&c_. are proper for them, and how those ought to be gathered and prepared. First of all, to begin with the Flowers. Take Orange-Flowers, or Lemon, or Citron-Flowers; gather them, when the Dew is upon them, in the Morning, because the Leaves of them will be then full, and then they are best to use, when the Leaves are pick'd off, and then the Dew will be gone; but if they lie a Day, they will shrink, turn bitter, and of a yellowish brown Colour. Take these Leaves fresh pick'd, and pour the following Composition upon them. You may take also some Orange, or Lemon, or Citron, preserved, and dry'd, and cut them in small pieces. Or Apricots dry'd and cut into small pieces, or such sorts as are a little hard in themselves will do. If one was to cut some Pine-Apple, or Ananas, simply or preserv'd, and cut that in pieces, it would be entomb'd in a Rock of Sugar; or Currans preserv'd upon their Stalks may do, if you think it worth while; but Orange-Flower-Leaves do very well. It is a fine Candy to carry in the Pocket. Then to begin your Business. Take one Pound of double-refined Loaf-Sugar beat small, and finely sifted; mix this with four or five spoonfuls of Orange-Flower-Water, and about half a Drachm of Gum-Arabic finely beaten; then put three spoonfuls of White Wine, and mix all together, and boil them in a glazed earthen Vessel till the Liquor will hardly run, or at least run in Ropes; then have small Jars of earthen Ware glazed, and put into each of them the several sorts of Fruits, and Flowers, you would inclose in candy'd Sugar, making those Jars very hot, and immediately pour the Liquor upon them, and stop them close; then put the Jars into a Stove, for a fortnight or more, and you may then break the Jars, and your several Fruits and Flowers will be inclosed in a crystal like Candy, such as white Sugar Candy. And then with a slight blow of an Hammer, break these Candies into Pieces of about a Finger's length, and keep them in Glasses stopt close, in a dry Place, and they will remain good several Years. The little Pots must be broken of course. To make a _Hackin._ From a Gentleman in _Cumberland._ Sir, There are some Counties in _England_, whose Customs are never to be set aside; and our Friends in _Cumberland_, as well as some of our Neighbours in _Lancashire_, and else-where, keep them up. It is a Custom with us every _Christmas_-Day in the Morning, to have, what we call an Hackin, for the Breakfast of the young Men who work about our House; and if this Dish is not dressed by that time it is Day-light, the Maid is led through the Town, between two Men, as fast as they can run with her, up Hill and down Hill, which she accounts a great shame. But as for the Receipt to make this Hackin, which is admired so much by us, it is as follows.