In making calves' foot jelly, if you intend it for moulds, put in two or three pieces of isinglass when you are boiling the ingredients. If you wish it a deep rich colour, put into the bottom of the straining-bag a large tea-spoonful of brown sugar, before you pour in the jelly. After all the jelly has run through the bag, (which must on no account be squeezed,) let it, gradually, become perfectly cold before you remove it to a colder place to congeal.