As all jellies are strained through cloth, a jelly bag made either with a pointed or slightly rounded bottom is needed. An ideal bag is made of double, loosely woven cheesecloth, or one thickness of coarse, thin flannelette or flannel. The latter is apt to make the jelly a little clearer, as it retains the slight sediment from the fruit, but a cheesecloth bag is usually considered preferable. A great convenience is provided by a small wire or wooden hoop made to fit the top of the bag. Sew bag to the hoop; this insures that the opening is held apart. Large embroidery rings may be used to advantage, the oval being best. When filling the bag, dip it in the water and wring out well; this prevents waste of juice. Then place the open bag in a deep crock or bowl, and when the fruit is ready to drip, tie a string around the bag below the ring, suspend from a long hook on the wall, from a broom handle laid across the backs of two chairs, or from any conveniently located hook. Place the bowl below the bag to catch the juice, and let it drip over night or at least eight hours. As soon as the bag is empty, dip it in a solution of vinegar and cold water, and let it soak a while. Then wash both sides in cold water and dry well. The vinegar draws out much of the color and leaves the bag in good condition. To gain clear jelly, refrain from pressing the bag. Should it seem desirable to press the bag, use these last dregs with other fruit for preserves, jam, or marmalade.