known as Barbara, ISTebbiola, Barolo, Braccbeto, Gatti- nara, Grignolino, and Malvasia of Asti ; Paparetta, Agliono, Caluso, and Moscata; Ligurian Dolcetto, Pignolo of Neive, and Malvasia of Grinzano and Dinazzono. In Lombardy are the San Colouibano, Monterobbio, Stradella, Bergamo, and Inferno of Valtellina. In Modena are Lambrusco, Piorano, and Scandiano. In Piacenza are Cisolo, San- giovesi, and Vino Sante. In Tuscany are Montepulciano, Alsatico, Montalcino, Broglio, Yalgiano, and Chianti. Besides these there ai-e many others, including Lacryma Christi of Naples and red and white Capri, all excellent wines, and greatly superior to many of the concoctions sent to us as French or Spanish. IVORY. — The dust obtained from Ivory-turners is sometimes used to make jelly. Extraordinary, and most probably fictitious, nutritive virtues are attributed to it. It is made as follows : (1) Put Jib. of Ivory dust or powder into a saucepan with Iqt. of water, place it over the fire until boiling, then move it to the side and let it simmer gently for two-hours-and-a-half. Strain the liquid through a jolly-bag into a basin, and leave it until cold. Then turn the jelly into the saucepan, removing all the sediment there may be, and make it hot again. Mis Fig. 973. Ivory-dust Jelly. 1 wineglassful of sherry with it, sweeten to taste with caster sugar, and add any flavouring desired. Rinse out a jelly- mould with cold water, then pour in the jelly, and keep it in a cool place until it has set. When wanted, turn the jelly out of the mould on to a glass or fancy china dish, and serve. See Fig. 973. (2) Put 8oz. of Ivory dust into a saucepan with 3 pints of cold water, and boil until reduced to half its original quantity. Pour it into a basin and let it get cold; then put the clear jelly, without sediment, into a saucepan, warm it, add the juice of a lemon, half the grated peel, two or three cloves, and sugar to taste ; when the jelly is dissolved, strain it, and use as required. (3) Put Jgall. of water in a saucepan with Jib. of Ivory dust, and boil gently until it is reduced to 1 pint (it will take about ten hours). Pass through a jelly-bag, and it is ready for use. (4) Put Jib. of Ivory dust or shavings in a saucepan with 2qts. of water, and boil it gently for nine hours, then dissolve loz. of isinglass in it. Remove the jelly to the side of the fire, and mix in J pint of sherry, the peel of half a lemon, the juice of two lemons, and sweeten to taste with caster sugar. Boil the jelly for half-an-hour longer, then strain it through a jelly -bag, pour into a mould rinsed out with cold water, and set it in a cool place. When the jelly is firm, turn it out on to a fancy dish, and serve. It will keep for a week in the winter, but not longer than three days in the summer. (5) Put lib. of Ivory dust✪ Ivory-dust Jelly in a saucepan with 3qts. of water, and place it over the fire until boiling ; then put the lid on the saucepan, move it to the side of the fire, and let the contents simmer for twelve hours, or until reduced to lqt. Afterwards strain the liquor through a jelly-bag until quite clear, mix with it 2 wineglassfuls of white wine, and I vory — continued. sweeten and flavour to taste. Pour the jelly into a mould, and leave it until cold before serving.

AI-modernized reading of the original text

known as Barbara, Nebbiola, Barolo, Brachetto, Gattinara, Grignolino, and Malvasia of Asti ; Paparetta, Agliono, Caluso, and Moscata; Ligurian Dolcetto, Pignolo of Neive, and Malvasia of Grinzano and Dinazzano. In Lombardy are the San Colouibano, Monterosso, Stradella, Bergamo, and Inferno of Valtellina. In Modena are Lambrusco, Piorano, and Scandiano. In Piacenza are Cisolo, Sangiovesi, and Vino Sante. In Tuscany are Montepulciano, Alsatico, Montalcino, Broglio, Valgiano, and Chianti. Besides these there are many others, including Lacryma Christi of Naples and red and white Capri, all excellent wines, and greatly superior to many of the concoctions sent to us as French or Spanish. IVORY. — The dust obtained from Ivory-turners is sometimes used to make jelly. Extraordinary, and most probably fictitious, nutritive virtues are attributed to it. It is made as follows : (1) Put 1 lb. of Ivory dust or powder into a saucepan with 1 qt. of water, place it over the fire until boiling, then move it to the side and let it simmer gently for two hours and a half. Strain the liquid through a jelly-bag into a basin, and leave it until cold. Then turn the jelly into the saucepan, removing all the sediment there may be, and make it hot again. Mix Fig. 973. Ivory-dust Jelly. 1 wineglassful of sherry with it, sweeten to taste with caster sugar, and add any flavouring desired. Rinse out a jellymould with cold water, then pour in the jelly, and keep it in a cool place until it has set. When wanted, turn the jelly out of the mould on to a glass or fancy china dish, and serve. See Fig. 973. (2) Put 8oz. of Ivory dust into a saucepan with 3 pints of cold water, and boil until reduced to half its original quantity. Pour it into a basin and let it get cold; then put the clear jelly, without sediment, into a saucepan, warm it, add the juice of a lemon, half the grated peel, two or three cloves, and sugar to taste ; when the jelly is dissolved, strain it, and use as required. (3) Put 1 gall. of water in a saucepan with Jib. of Ivory dust, and boil gently until it is reduced to 1 pint (it will take about ten hours). Pass through a jelly-bag, and it is ready for use. (4) Put Jib. of Ivory dust or shavings in a saucepan with 2 qts. of water, and boil it gently for nine hours, then dissolve loz. of isinglass in it. Remove the jelly to the side of the fire, and mix in J pint of sherry, the peel of half a lemon, the juice of two lemons, and sweeten to taste with caster sugar. Boil the jelly for half an hour longer, then strain it through a jelly -bag, pour into a mould rinsed out with cold water, and set it in a cool place. When the jelly is firm, turn it out on to a fancy dish, and serve. It will keep for a week in the winter, but not longer than three days in the summer. (5) Put lib. of Ivory dust in a saucepan with 3 qts. of water, and place it over the fire until boiling ; then put the lid on the saucepan, move it to the side of the fire, and let the contents simmer for twelve hours, or until reduced to 1 qt. Afterwards strain the liquor through a jelly-bag until quite clear, mix with it 2 wineglassfuls of white wine, and I vory — continued. sweeten and flavour to taste. Pour the jelly into a mould, and leave it until cold before serving.

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Ivory-dust Jelly

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