The principal rules governing jelly making from fruit, applicable to almost all kinds of berries and fruits, are as follows: Berries or fruit should not be too ripe. They are in the best state just before ripening. Use only sound fruit, pick over carefully, wash and drain, mash, and put over a slow fire to extract the juices. In the case of very juicy fruit, water need not be added, and for others a very little water will do-just enough to prevent burning. When done and the juices run freely from the fruit, turn into a jelly bag and let drain all night. Do not squeeze the bag to extract the juice, unless the recipe especially calls for such a proceeding, as otherwise the juice will become cloudy. The pulp that remains can often be used for jams or marmalades or pies, with the addition of sugar and spices.

In the morning measure the juice, and then measure out the same quantity of sugar, or a little less in the case of naturally sweet fruit. Put the sugar in the oven to heat, but be careful not to let it burn. Put the juice over the fire in a granite or porcelain-lined kettle kept strictly for such purposes, and allow it to boil briskly from 15 to 20 minutes. Then add the hot sugar, stir until dissolved, and boil 5 to 10 minutes longer. Test, and remove from the fire as soon as it is ready to "jell." Pour at once into clean, warm, dry glasses, placed on a folded towel wrung out of hot water, cover with mosquito netting, and let get cold. The next morning cover the top of the jelly in each glass with fitted rounds of white paper dipped in brandy or alcohol, and either pour over a layer of melted paraffine, or cover with several layers of paper, securely tied down over the sides of the glasses. Set away in a cool, dry and dark place.-[A. G., Mass.