In an attempt to develop a suitable substitute for the agar used in large quantities by the canning industry, gelose preparations were made from bleached and unbleached Irish moss. About 30 to 60% of the total moss solids, depending on the type of moss used, were extracted in one-half hour by hot water. Suspended solids were removed by filtration with diatomaceous earth, and the extracts purified with activated charcoal. Extracts were dried successfully on a laboratory model double-drum drier, an experimental spray drier, an experimental tunnel drier, and by air-drying the concentrated extract at room temperature. All methods of drying yielded products capable of forming good jellies.Although agar jellies were definitely stronger than those from equivalent concentrations of Irish moss, the addition of 0.2% potassium chloride produced jellies from Irish moss that were stronger than those from agar. On the basis of consumer taste panel tests on canned chicken, no statistically significant difference could be demonstrated between the acceptability of agar and Irish moss jellies.