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return it to the fire as before. This must be done three times in all, but on no account allow the raspberries to boil. If done with care, they will be whole and transparent. When cold, put them up in glasses.

If you preserve white raspberries, do them in the juice of white currants.

Any other fruit may be done in jelly in the same manner.

Peel twelve large sweet oranges, and cut them into small pieces. Put them into a linen bag, and squeeze out all the juice. Measure the juice, and if it does not amount to a pint, squeeze some more pieces of orange through the bag. Put a pound of double-refined loaf-sugar into a preserving kettle, and pour the juice over it. When the sugar has melted, put it over the fire. Dissolve two ounces of isinglass in a little hot water, and add it to the jelly just as it is beginning to boil. Let it boil hard twenty minutes. Then put it into glasses, and tie it up with brandy-paper.

Lemon-jelly may be made in this manner.

To each pound of sugar allow half a pint of water, and half the white of an egg; thus four pounds of sugar will require a quart of water and the whites of two eggs. Mix the white of egg with the water, and beat it to a froth with rods. Take two thirds of the water, and pour it over the sugar. When it has melted, set it over the