Venison Jelly

• 1 peck wild grapes.
• 1 quart vinegar.
• Whole cloves,

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.