r a quart of strong
calf's-feet stock, and rather more than 2 oz. for the same quantity of
fruit juice. As isinglass varies so much in quality and strength, it is
difficult to give the exact proportions. The larger the mould, the
stiffer should be the jelly; and where there is no ice, more isinglass
must be used than if the mixture were frozen. This forms a stock for all
kinds of jellies, which may be flavoured in many ways.

_Time_.--1-1/2 hour.

_Sufficient_, with wine, syrup, fruit, &c., to fill two moderate-sized
moulds.

_Seasonable_ at any time.

_Note_.--The above, when boiled, should be perfectly clear, and may be
mixed warm with wine, flavourings, fruits, &c., and then run through the
bag.

ISINGLASS.--The best isinglass is brought from Russia; some of
an inferior kind is brought from North and South America and the
East Indies: the several varieties may be had from the wholesale
dealers in isinglass in London. In choosing isinglass for
domestic use, select that which is whitest, has no unpleasant
odour, and which dissolves most readily in water. The inferior
kinds are used for fining beer, and similar purposes. Isinglass
is much adulterated: to test its purity, take a few threads of
the substance, drop some into boiling water, some into cold
water, and some into vinegar. In the boiling water the isinglass
will dissolve, in cold water it will become white and "cloudy,"
and in vinegar it will swell and become jelly-like. If the
isinglass is adulterated with gelatine (that is to say, the
commoner sorts of gelatine,--for isinglass is classed amongst
gelatines, of all which varieties it is the very purest and
best), in boiling water the gelatine will not so completely
dissolve as the isinglass; in cold water it becomes clear and
jelly-like; and in vinegar it will harden.

HOW TO MOULD BOTTLED JELLIES.

1414. Uncork the bottle; place it in a saucepan of hot water until the
jelly is reduced to a liquid state; taste it, to ascertain whether it is
sufficiently flavoured, and if not, add a little wine. Pour the jelly
into moulds which have been soaked in water; let it set, and turn it out
by placing the mould in hot water for a minute; then wipe the outside,
put a dish on the top, and turn it over quickly. The jelly should then
slip easily away from the mould, and be quite firm. It may be garnished
as taste dictates.

TO CLARIFY SYRUP