Different facts as evident as the preceding, prove in a manner not less certain, the existence of a gelatinous substance in the bones. 1st. When in the solution of the bones in the acids, the phosphate of lime has left them, there remains a cartilaginous, flexible, elastic body, yellowish when nitric acid is employed, of the same form as the bone. Now we know that the gelatine especially nourishes the cartilages. 2d. If besides we subject this cartilaginous residue to ebullition, we extract a very great quantity of gelatine which is dissolved in the water and can be afterwards precipitated by tannin. This substance can even be removed from the bones without the previous extraction of the phosphate of lime; it is thus that with bones stripped of every surrounding organ, and reduced to very small fragments or even to powder by the action of a rasp, very nourishing broths and jellies are made. It is not without reason that in the preparation of boiled meat, the bone is left attached to the meat; besides the white organs that surround it, and the medullary oil that it contains, it furnishes to the broth a substance that is peculiar to it. 3d. The combustion of the bones, and especially of their cartilaginous residue, gives an odour exactly similar to that of the combustion of the different animal glues, which, as we know, the gelatine especially forms. 4th. In the different affections in which the bones become soft, the earthy substance is diminished more or less sensibly, and the gelatinous remains more abundant in proportion than common. These two substances, the gelatinous and saline, which enter essentially into the composition of the bones, imprint upon them very different characters. The phosphate of lime, almost foreign to vitality, is only destined to give to the bones the solidity and resistance that characterize them. The gelatinous substance, on the contrary, has especially the animal character; thus the vital activity is in the inverse ratio of one and the direct ratio of the other, as we shall see. Deprived of gelatine, the bones are not capable of being digested, they offer nothing for the gastric juices to act upon, they cannot extract nutritive matter from them, because they act upon them nearly as water does, which dissolves the gelatinous substance and extracts it from the saline portion. Different animals that swallow fresh bones for nourishment, would die from eating a calcined one; thus the more the bones contain of this substance, the more nourishing they are; those of young animals are on this account more proper to make gelatinous broths, more suitable to be digested raw by the stomachs of certain species, &c. If we expose a bone to the action of an acid, so as to have only its cartilaginous parenchyma left, and afterwards soften this parenchyma in boiling water, it becomes an aliment that can be eaten.