Wreath shaped bird seed tied onto trellis. RECIPE:     1/3 cup plain gelatin,  1 & 1/2 cups water,  8 cups bird seed.

Mix gelatin and water on low heat until gelatin is melted and clear.  Remove from heat and stir in 8 cups of seed.  Stir until well mixed and there is no dry seed.  Fill cookie cutters with seed mixture and pack tightly.  Refrigerate for 2 to 4 hours.  Dry on a baking rack for 3 days.

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Pressed into form.

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     Popped out of form.