Set it on the fire, and boil it hard five minutes, but do not stir
it, as that will prevent its clearing. Have ready a large white
flannel bag, the top wide, and the bottom tapering to a point.

Tie the bag to the backs of two chairs, or to the legs of a table,
and set a while dish or a mould under it.

After the jelly has boiled five minutes, pour it hot into the bag,
and let it drip through into the dish. Do not squeeze the bag, as
that will make the jelly dull and cloudy.

If it is not clear the first time it passes through the bag, empty
out all the ingredients, wash the bag, suspend it again, put
another white dish under-it, pour the jelly back into the bag, and
let it drip through again. Repeat this six or eight times, or till
it is clear, putting a clean dish under it every time. If it does
not drip freely, move the bag into a warmer place.

When the jelly has all dripped through the bag, and is clear, set
it in a cool place to congeal. It will sometimes congeal
immediately, and sometimes not for several hours, particularly if
the weather is warm and damp. If the weather is very cold you must
take care not to let it freeze. When it is quite firm, which
perhaps it will not be till evening, fill your glasses with it,
piling it up very high. If you make it in a mould, you must either
set the mould under the bag while it is dripping, or pour it from
the dish into the mould while it is liquid. When it is perfectly
congealed, dip the mould for an instant in boiling water to loosen
the jelly. Turn it out on a glass dish.