The rule is for good quality. 1 quart of water,

1 1/2 ounces of gelatine. 8 ounces of sugar. 1 or 2 lemons.

1 teaspoonful of whole mixed spices..

2 whites of eggs and the clean shells. But a cupful of water must be added to allow for evaporation and loss, unless it is intended to add 1/2 pint of wine to the stock jelly produced.

Note, - There are different kinds of gelatine and some that is imported will if bought at retail cost nearly double the above estimate for that ingredient, while some of the sheet gelatine can be bought at a dollar a pound or one third less than our count.