There is water of course, and there is jelly or gelatine, but these are not hard, they are not stones as glass seems to be.

If the isinglass is adulterated with gelatine (that is to say, the commoner sorts of gelatine,for isinglass is classed amongst gelatines, of all which varieties it is the very purest and best), in boiling water the gelatine will not so completely dissolve as the isinglass; in cold water it becomes clear and jelly-like; and in vinegar it will harden.

There are various modes of fining wine: isinglass, gelatine, and gum Arabic are all used for the purpose.

The cream wouldn't whip, but remained exasperatingly fluid; the sugar refused to "spin a thread," and obstinately crystallised itself into a hard crust; the almonds persisted in becoming a lumpy mass, instead of a smooth paste; and the gelatine, as Patty despairingly remarked, "acted like all possessed!"

On boiling, this tissue yields gelatine.

It does not yield gelatine on boiling, and the cells are, if any, few.

Bone is composed of earthy or mineral matter (chiefly in the form of lime salts), and of animal matter (principally gelatine), in the proportion of two-thirds of the former to one-third of the latter.

Boil it in water, and from it gelatine will be obtained.

The proteids, frequently spoken of as the nitrogenous foods, are rich in one or more of the following organic substances: albumen, casein, fibrin, gelatine, myosin, gluten, and legumin.

Gelatine is obtained from the animal parts of bones and connective tissue by prolonged boiling.

She was made oflet me seeof skim milk and baked custard (the watery kind) and rice flour and gelatine, with a very little piece of overripe banana,not enough to flavor, just enough to sicken.

The last group consists also of nitrogenized substances, which resemble gelatine in many of their characteristics.

Agar-agar (Vegetable Gelatine) soaked for an hour in cold water, pour off the water, add to the tomato pulp, and put all in enamelled saucepan along with any additional flavouring required.

The liquor strained from haricots, brown beans, or German lentils, with vegetable gelatine, in the proportion of 1/8-oz. to the pint, makes a delicious jelly.

Of course, those who wish to have them absolutely pure will substitute vegetable suet or butter, and vegetable gelatine for beef suet and clarified (?) glue.

Soak 1/8 oz. vegetable gelatine in a tumbler of water for an hour.

1 large lemon, 3 eggs, 6 ozs. sugar, 3/4 pint (3 teacupfuls) milk, 1/6 oz. vegetable gelatine.

Soak 1/8 oz. vegetable gelatine in cold water for an hour.

The engineer hastily tore away the paper and took up five or six glass photographic negatives, of a half-plate size, which were damp, and stuck together by the gelatine films in couples.

Opposite to this description of formula there are no prints, but the following is written: "These prints were completely destroyed, the sulphocyanide of potassium (probably) dissolving off the gelatine.

SEE Temple, Mrs. How to make ice cream and gelatine.

Haldeman-Julius Co. (PWH); 2Apr54; R127977. How to make ice cream and gelatine.

CURRANT JELLY.Soak an ounce of Cox's gelatine in half a pint of cold water for fifteen minutes, then pour over it a teacupful of boiling water; strain, and add one pint at currant juice, one tablespoonful of sugar, and set on ice to cool.

Leaning on his elbows on a corner of the table, Des Esseintes sat waiting for his glass of port ordered of a gentleman who was opening explosive sodas contained in oval bottles which recalled, while exaggerating, the capsules of gelatine and gluten used by pharmacies to conceal the taste of certain medicines.

The throat sweetbread, as it is called, lies at the thick neck end; and slices, from 3 to 4, must be added to the gelatine.