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Here are some fine points of jelly-making learned in that long ago. To make the finest, clearest jelly, cook but little at a time. A large kettleful will never have the color and brightness of two or three glasses. Never undertake to make jelly of inferior fruit that which is unripe or over-ripe, or has begun to sour.
I have always associated elections since that time with jelly-making; for just as my mother would fill the cups and tankers and bowls with jelly to save cans, she was emptying the pots and pans to make way for the ale and porter. James and me was to help to carry it home from the square him in the pitcher and me in a flagon, because I was silly for my age and not strong in the arms.
All here written applies equally to every sort of fruit jelly apple, peach, currant, the whole family of berries. Mammy never knew it, but I myself have found the oven at half-heat a very present help in jelly-making.
I have always associated elections since that time with jelly-making; for just as my mother would fill the cups and tankers and bowls with jelly to save cans, she was emptying the pots and pans to make way for the ale and porter. James and me was to help to carry it home from the square him in the pitcher and me in a flagon, because I was silly for my age and not strong in the arms.
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