For reasons named in the preceding article if in England or France we write jelly it is understood first to mean gelatine jelly, whether savory like the jelly o head-cheese or sweet and wine flavored, but in the United States it is taken to mean jellied fruits. So if we find ourselves at some country resort where the landlady and all her maidservants are busy making currant, gooseberry, raspberry and apple jellies to put away for winter use and we have to make at the same time ornamental clear jelly of Car-eme's own sort with which to decorate a birthday supper table, we must call it calfs foot jelly, lest there be an impression that we have been surreptitiously dipping into the wrong kettles.

To make the jelly really of calves feet as it used to be forty or fifty years ago, you first put on 2 feet in 4 quarts of water, simmer for 6 or 8 hours, and the feet will be so nearly dissolved that the liquor that remains - which will measure about 2 quarts when strained off - will set in strong jelly when cold. It has then to be freed from fat, sweetened, spiced and clarified in all respects the same as the gelatine jelly of Nos. 465 and 466; that is it to be a lemon or other sweet jelly, but if to be savory jelly it will be seasoned something like a savory dish of meat,