Perhaps this information  will be helpful to Damon Atchison or anyone else
trying to use gelatin for glue.

The proper way to incorporate water into plain gelatin is to put  cool
water into a shallow heat-proof bowl and then sprinkle the gelatin around
the top of the the water, spreading the granuals fairly evenly around the
surface of the water. Then you let it sit for a few minutes until all the
water is absorbed.

While you are waiting, boil some water in a pot.  As soon as the gelatin is
fully absorbed, turn down the heat so the water is just simmering a little
(slow small bubbles), and put your bowl of gelatin above the hot  water and
just let it sit there until the gelatin turns clear. This takes only a few
minutes.

One envelope of Knox unflavored gelatin contains 1 tablespoon.
Minimum amount of water is 1/4 cup per envelope of gelatin.
1 tablespoon of gelatin can be mixed with 2 cups of liquid to make standard
gelatin (jello); my guess is that the best glue formula would be 1/4 - 1/2
cup water per tablespoon of gelatin.

Last, keep your  "glue" warm over the hot water, but never let your
gelatin/glue boil. Once it turns clear, you can stir it, use it, or mix in
very hot water to thin it.

Now I've given you the rules for cooking with gelatin, so perhaps someone
else will come up with the best proportions for glue.

As far as buying the gelatin in more economical quantities, Knox makes a
larger box than the 4-envelope size, which should be available in some
supermarkets, and you might be able to find a restaurant-supply source such
as Smart and Final.

Gloria Schack