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Venison Jelly

1 peck wild grapes 1 quart vinegar Whole cloves 1/4 cup Stick cinnamon 6 pounds sugar } each Put first four ingredients into a preserving kettle, heat slowly to the boiling-point, and cook until grapes are soft. Strain through a double thickness of cheese-cloth or a jelly bag, and boil liquid twenty minutes; then add sugar heated, and boil five minutes. Turn into glasses.