Take some Calves Feet, according to the Jelly you design to make, and also get a Cock of the common Poultry kind; wash these well, and put them in a Kettle to boil, with a proportionable Quantity of Water, particularly taking off the Scum as it rises. When these Meats are boiled almost to pieces, it is a sign that your Jelly is boiled enough; but take care that it is not too stiff, which you may try by taking a little out with a Spoon, and then setting it to cool. Then pour the Liquor thro' a Sieve into a Stew-pan, and take off all the Fat; after which, put to the Liquor a proportionable Quantity of double-refined Loaf-Sugar, a small Stick or two of Cinnamon, three or four Cloves, and the Rinds of two or three Lemmons: boil all these together gently for about a quarter of an hour, till it is well-tasted, and then beat up the Whites of four or five Eggs, with the Juice of the six Lemmons, and pour them into the Jelly, stirring the whole a little time over the Fire; then let this Mixture stand still upon the Fire till it rises ready to boil over; at which time, you must take it off, and pour it into the Jelly-Bag, and as it runs thro' into a Pan set to receive it, pour it again into the Jelly-Bag for three or four times till it comes clear, and then let it drop into Jelly-Glasses. Sometimes, the above Gentleman told me, he has put a little White-Wine into the Liquor while the Meats were boiling in it, which he thinks helps it. * * * * * SEPTEMBER. As this Month produces great numbers of Mushrooms in the Fields, it is now chiefly that we ought to provide ourselves with them for making of Ketchup, and Mushroom Gravey: And it is also a proper Season for pickling them. Indeed, where we have Mushroom-Beds, we may do these Works at any time of the Year. It is to be remark'd, that the best Mushrooms have their Gills of a Flesh Colour, even while the Mushrooms are in button; and as they tend to spread in their Head, or to open their Cap, the Gills turn redder, till at length, when their Heads are fully spread open, they will become quite black. These large-flap Mushrooms are still good for stewing or broiling, so long as they have no Worms in them, and the Gills are then in the best state for making Ketchup, or Mushroom-Gravey; altho' the red Gills will do, but the smaller Buttons are what most People covet for Pickling. In the gathering of Mushrooms, we are sure to meet with some of all sizes; the very small for pickling, the large Buttons for stewing or making Mushroom-Loaves, and Mushroom-Gravey, and the large Flaps for broiling or making of Ragous, or stewing, and Ketchup: therefore to follow the common way, we should make two or three Parcels of them.