a form of food, or medicine, prepared from the juices of ripe fruits, boiled to a proper consistence with sugar; or the strong decoctions of the horns, bones, or extremities of animals, boiled to such a height as to be stiff and firm when cold, without the addition of any sugar.—The jellies of fruits are cooling, aponaceous, and asefcent, and therefore are good as medicines in all disorders of the prime vie, arising from alkalefcent juices, especially when not given alone, but diluted with water. On the contrary, the jellies made from animal substances are all alkalefcent, and are therefore good in all cases in which an acidity of the humours prevails: the alkalefcent quality of these is, however, in a great measure taken off, by adding lemon juice and sugar to them. There were formerly a fort of jellies much in use, called compound jellies; these had the restorative medicinal drugs added to them, but they are now scarce ever heard of.

JELLY-Oat, a preparation of common oats, recommended by many of the German physicians in all hectic disorders, to be taken with broth of snails or cray fish.—It is made by boiling a large quantity of oats, with the hulk taken off, with some hartsorn shavings, and currants, together with a leg of veal cut to pieces, and with the bones all broken; these are to be set over the fire with a large quantity of water, till the whole is reduced to a fort of jelly; which when strained and cold is firm and hard. A few spoonfuls of this are to be taken every morning, diluted with a basin of either of the above-mentioned broths, or any other warm liquor.