Put a piece of plate gelatin, an inch square, into half a tumblerful of cold water, and let it stand for three hours; then turn the whole into a teacup, place this in a saucepan half full of water, and boil until the gelatin is dissolved. When cold, this forms into jelly. From one to two teaspoonfuls may be added to each bottle of milk food. Employed as an attenuant.