540 MEALS MEDICINAL. 
(Nelson’s). Have the mould well set previously in ice, or in 
quite cold water, as this jelly must set quickly, because the acids 
are liable to cut the gelatine if it lingers about for at all a long 
time ; try a small quantity in a spoon on the ice, or water, and 
directly the setting point is obtained. pour the jelly into the 
mould ; of course the quantity of lemon-juice may vary according 
to the sweetness of the Oranges. The jelly should be carefully 
squeezed through a double tammy before putting it into the 
mould, and should be fairly clear; if the colour is too weak 
add a few drops of carmine. Always take care that the peel of 
the Oranges is used as thin as it can be made, since only the 
outermost rind gives the flavour.” Or, again: ‘‘ Take one 
ounce of isinglass in just enough water to cover it; also the 
grated rind of four oranges, with four teaspoonfuls of sugar, 
grating the rind thereupon ; then mix it with the isinglass, and 
simmer over a slow fire with the Orange juice, strained, (one and 
a half tumblerfuls of this); add a small piece of cinnamon, and 
a slice of lemon.” 
For an Orange sweet salad, which will aid the digestion of a 
substantial meal, and is of itself delicious: “Take eight sweet 
Oranges, one pineapple, four ounces of white sugar, and (if 
allowed) a wineglassful of brandy, or sherry ; peel, and core the 
Oranges, and lay them in a glass dish, sprinkling well with the 
sugar, and with slices of pineapple between, cut thin, having the 
rough outside taken off; (then add the brandy, or sherry) ; 
keep the dish covered up with another inverted dish for an hour.” 
Orange gin is a capital cordial spirit, with tonic qualities 
superadded: “Take half a gallon of gin, and half a pint of 
Seville Orange juice, one and a half pounds of loaf sugar, and 
the rinds of seven oranges pared very thin; put all into 
a closely covered jar, and let it stand for five days, stirring 
it twice every day; afterwards strain, and bottle in well-corked 
bottles for one year; it will then be ready for use, but will 
keep for any length of time.” 
OYSTER. /Ostrea edulis). 
THe well-known Oyster is a mollusc, possessing a mouth, a 
stomach, and intestines, but no head, nor eyes; it has a heart, 
a digestive gland, kidneys and a nervous system ; its substance is 
Specially rich in phosphates, such as serve for food to replenish 
