On the Preservatio7i of' AnimdLa in Fluids. 163 



what aromatic smell ; and does not contain more than one part 

 of alcohol for every thirteen of water. Dr Monro added nitric 

 or muriatic acid, in small quantities, to the liquors which he em- 

 ployed. The celebrated Ruysch made use of spirit of wine, 

 distilled with black pepper, cardamom and camphor. 



Before immersing the objects, they ought to be well cleaned 

 and reduced to order in water, at a gentle temperature. They 

 ought especially to be cleared of salt water, — a process which re- 

 quires to be particularly attended to in the Crustacea, which, 

 without this care, would irremediably spoil. The immersed ob- 

 jects must be incessantly watched, the liquors must be renewed 

 when they have leaked or evaporated, and the stoppers must be 

 carefully fitted. On voyages strong glass bottles of a square 

 shape are preferable to round ones, because they can be better 

 fitted into cases with corresponding compartments. 



The inconveniences resulting from leaving animals, intended 

 to be preserved, in liquids, to their own weight, are the following. 

 The mucus, food and excrements which detach themselves from 

 the animal, accelerate its corruption. Reptiles, fishes, &c. 

 tending to fall to the bottom of the vessel, have then some of 

 their parts withdrawn from the action of the alcohol, or enve- 

 loped with a thick layer of mucus, and are thus more liable to 

 be affected by putrefaction. 



Dufresne in his Taxidermy has described a method which 

 answers very well on voyages. Spiritous liquors, he says, are 

 preferable to all other means for preserving animals ; and he 

 recommends putting as many fishes as possible in them. On 

 long voyages, a number of small casks with iron hoops should be 

 employed. An aperture being made at one end, six inches in dia- 

 meter, one of these casks is filled for two-thirds only with spirits. 

 When a fish is to be preserved, notes are taken with respect to 

 the individual, the place where it was procured, whether it be 

 male or female, good or bad for food, &c. This done, the fish 

 is enveloped in a bit of cloth. There is then attached to it a 

 small wooden label, on which the number is marked with a 

 knife in Roman characters, corresponding to the number attach- 

 ed to the notes. The fish is then deposited in the cask, and the 

 aperture closed. When the roe is large, it ought to be re- 

 moved by an incision made in the belly. When a layer of fishes 



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