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Gelatine

Animal jelly obtained by heat from the organic tissue of the bones, 7.50 tendons, and ligaments, the cellular tissue, the skin, and the serous membranes in contact 1.90 with water. Glue and size are coarse varie- .45 ties of this substance, prepared from hoofs, hides, skins, &c.; and isinglass is a purer kind, prepared from the air-bladders and some other 20 membranes of fish. Gelatine is insoluble in cold water, but dissolves with greater or less readiness on the application of heat, forming 3.50 a tremulous and transparent jelly on cooling. It is insoluble in alcohol or ether, and is decomposed by strong alkali or acid. 20 .. 25 32 40 50 ... 8 60 4366. Το Obtain Gelatine from Bones.

The bones of good meat form most excellent materials for making soups and gravies, as is well known to every good cook. In France, soup is extensively made by dissolving bruised bones in a steam heat of 2 or 3 days' continu- ...10 ance, and also by dissolving out the earthy .25 part by digestion in weak muriatic acid , when 98 20 4 50 1 50 40 .35 a lump of gelatine is obtained, which, after 22.50 being well washed with water, will dissolve by boiling, and is equal to isinglass for all the purposes of making soups and jellies.

Proust has recommended the following process for making bone gelatines: Crush the bones small, then boil them for 15 minutes in a kettle of water, cool, and skim the fat off, which is fit for all common purposes. The bones are then ground, and boiled in 8 to 10 times their weight of water, of which that already used must form a part, until evaporated to