or eight Hours, or let them infuse about ten Hours upon hot Embers. Then
boil it briskly, and when you find it will jelly, as you may do, by taking
out a little of the Liquor in a Spoon, and cooling it; then strain it off,
and add to it about half a Pound of double-refined Sugar powder'd very
fine; about a Gill of Sack, or two or three spoonfuls of Mountain Wine, the
Juice of two Lemons; then set this on a slow Fire, and as it heats, beat
the Whites of two Eggs to a froth, and put it into the Pan, where the Jelly
is, at times as it rises; and then, when it just boils up, take it from the
Fire, and it will be clarified. Then pour it by small quantities into the
Jelly-bag, and let it drop or run into some Receiver; but it will be apt to
run thick at first: then take that which is first run, if it be thick, and
pour again into the Jelly-bag, and you will find it come clear. Then place
your Glasses to receive it, and change the full one for another, which you
must carefully watch, that your Glasses be not soil'd in the least, for the
Beauty of this, in one particular, is its transparency; and again, it
should not be too stiff. Some only take the Harts-horn Shavings, six Ounces
to two Quarts of Water, and boil it gently till the Liquor will jelly,
without the expence of a Sand-heat, or setting it on hot Embers. The
boiling it is the best way, but requires more Patience.



To make a Tart of the _Ananas,_ or _Pine-Apple._ From Barbadoes.

Take a Pine-Apple, and twist off its Crown: then pare it free from the
Knots, and cut it in Slices about half an Inch thick; then stew it with a
little Canary Wine, or Madera Wine, and some Sugar, till it is thoroughly
hot, and it will distribute its Flavour to the Wine much better than any
thing we can add to it. When it is as one would have it, take it from the
Fire; and when it is cool, put it into a sweet Paste, with its Liquor, and