1G2 On the Preservation of Animals in Fluids. 



Alcoholic fluids, however, have the disadvantage of hardening 

 the tissues and changing their nature. This property is, in some 

 measure, corrected by proportioning the strength of the fluid 

 to the size of the animal or object to be preserved. The more 

 transparent they are, the more are they fitted for collections ; 

 the more concentrated, the more destructive they are of the co- 

 lours. The weaker, therefore, they are the better, provided 

 their strength is sufficient for the preservation of the objects. 



Pure alcohol destroys the animal colours; and, when highly 

 concentrated, disorganizes the tissues. These qualities, how- 

 ever, are corrected by adding acids to it. Diluted with water, 

 and consequently weakened, these liquors appear to possess 

 a less favourable action than the spiritous, which naturally 

 equal the factitious strength that has been given them. It will 

 be kept in mind, that alcohol becomes milky when diluted with 

 common mstead of distilled water. In general, it is sufficient 

 to employ an alcoholic liquor of the strength of from 16 to 22 

 degrees of Beaume's areometer, proportioning it to the size and 

 penetrability of the object. For large animals, the most con- 

 centrated hquor is to be employed. If spirit of wine cannot be 

 procured, the ordinary strength of the liquors substituted for it 

 may be increased by adding dissolved camphor, which, without 

 increasing their spiritous power, imparts a degree of energy suf- 

 ficient for the preservation of animals. This mixture has the 

 advantage of not acting upon the colours. A combination in 

 the following proportions appears to be the most suitable for soft 

 animals : pure water, two parts ; alcohol, one part ; sulphate of 

 alumina, two ounces for every litre of fluid. 



Guyot's liquor, possessing a considerable reputation, may be 

 mentioned here for the benefit of persons residing in the colonies 

 who may be disposed to use it. Take twenty pints of the best 

 Cogniac brandy, from which distil five pints of spirit ; then add 

 to what remains equal parts of well-water, and a pound of 

 flowers or leaves of green lavender ; distil again to dryness. This 

 done^ take eleven parts of the spirit of wine obtained by the 

 first distillation ; mix them with sixty-nine parts of well-water, 

 and add to this mixture equal parts of the liquor furnished by 

 distillation. There is thus obtained Guyot''s preserving liquor, 

 which is perfectly limpid, has a slightly bitter taste, and a some- 



