Gelatine is an article largely employed in making delicate and dainty dishes.

It is a well-known fact that gelatine is an excellent medium in which to cultivate various kinds of micro-organisms; and if the conclusions here mentioned be correct, it seems that gelatine should be used with great care in connection with food preparations.

Gelatine, such as is found in soups or table gelatine is a familiar example of the albuminoids.