TAKE three ounces of hartshorn, and put it to two quarts of spring-water, let it simmer over the fire six or seven hours, till half the water is consumed, or else put it in a jug, and set it in the oven with houshold bread; then strain it through a sieve, and beat half a pound of almonds very fine, with some orange-flower water in the beating; when they are beat, mix a little of your jelly with it, and some sugar; strain it out and mix it with your other jelly, stir it together till it is little more than blood-warm, then pour it into half-pint bastons or dishes for the purpose, and fill them not half full. When you use them, turn them out of the dish as you do flummery. If it does not come out clean, set your bason a minute or two in warm water. You may stick al-monds in it or not, just as you please. Eat with wine and sugar, or make your jelly thus way: Put three ounces of hartshorn in a glazed jug with a long neck, and put to it three pints of soft water, cover the top of the jug close, and put a weight on it to keep it steady; set it in a pot or kettle of water twenty-four hours, let it not boil, but be scalding hot, then strain it out, and make your jelly.