OP THE VINE. 81 



constantly ; then take it from the fire — ^when cold, 

 add to each quart four table-spoonfals of pure 

 brandy, or twice that quantity of grape wine — ^bot- 

 tle and cork it tight. This is an excellent remedy 

 for a tight cough. 



CRANBKERY, ORAPE AND CURRANT JELLY, 



Are all made in the same manner. Gather the 

 fruit in its prime, wash and drain it till nearly 

 dry, then put it in an earthen jar or pot, and set 

 the pot in a kettle of hot water — set the kettle where 

 the water will boil, taking care that none gets into 

 the jar. When the fruit breaks, turn it into a 

 flannel bag, and let it drain slowly through into a 

 deep dish without squeezing. When the juice has 

 all passed through the bag, put to each pint of it, a 

 pound and a half of white sugar — ^put to each 

 quart of the syrup the beaten white of an egg- 

 set the syrup where it will boil gently — as fast as 

 any scum rises take the syrup from the fire and 

 skim it clear. When the jelly has boiled fifteen or 

 twenty minutes, try a little of it in a tumbler 

 of cold water — if it sinks to the bottpm in a 

 solid lump, it is sufficiently boiled. Jellies are im- 

 proved by standing in the sun for several days, but 

 care should be taken that dew does not fall on 

 them. Housekeepers often find it difficult to form 

 their fruits into jelly; but if the above is strictly 

 followed, success is pretty certain. 



