ISINGLASS

is, properly, gelatine prepared from the air or swim bladder of the sturgeon, cod and similar fish, Ru ia, Brazil and the United States furnishing the bulk of the world’s supply. It is employed in fining liquors and the manufacture of fish glue, etc., and in the household in the preparation of jellies, blanc-mange and similar de erts. Gelatine from animal ti ue has, however, largely supplanted it in cookery on account of its lower price (see GELATINE). Japanese Isingla or Gelatine is prepared from a seaweed (see KANTEN). [s. 322]