494 Journal of Applied Microscopy. 



not be indubitably distinguished as belonging to the endothelioid cells rather 

 than to some leucocytes which were immediately underneath. 



Patches of cells precisely similar to these small 'Endothelioid cells were also 

 observed on the innermost surface of the chorion in this case (which was a 

 definite free surface and separated from the amnion by a space). In the 

 membranes from a normal afterbirth, in which the amnion and chorion were 

 grown together in the ordinary manner, similar cells were observed at a plane 

 corresponding to the deepest part of the amnion or innermost part of the chorion. 

 The accompanying figures are from actual sketches made from the microscope. 



J. B. Nichols, M. D. 

 Medical Department, Columbia University, Washington, D. C. 



Cutting and Mounting Sections of Cereal Grains. 



While sections of all other conceivable parts of plants, from root to stem, 

 branch, bud, and fruit, are commonly found in most collections of slides among 

 botanists and microscopists, it is not a little remarkable that permanent mounts 

 of such great economic and educational importance as sections of wheat and 

 other grains, are never seen ; at least the writer, during more than twenty years 

 association with botanists and microscopists, has never seen one. 



Undoubtedly the extreme rarity of such preparations is caused by the 

 difficulty of making a presentable mount, or one that is tolerably free from the 

 cloud of starch, that persistently flows into the surrounding mounting medium, 

 in attempting to place the section under a cover-glass. 



Having undertaken to prepare such a section for the teacher of the cooking 

 class, that she might be enabled to elucidate more fully to her pupils the expla- 

 nation she was making, regarding the relative nutritive values of different qualities 

 of flour as dependent on various methods of milling, I soon discovered why 

 sections of grain are not seen in the boxes of the Micro-Postal Club, and are not 

 for sale at the opticians. 



After spending many hours in unsuccessful attempts, however, I finally 

 reached a fairly successful result, and the great interest manifested by both 

 teachers and pupils upon examining these sections under the microscope, not 

 only fully repaid me for all the labor and perplexities involved in their prepara- 

 tion, but illustrated in a striking manner the value of the microscope as an 

 educator in our public schools. 



For the purpose of saving teachers, and others who may wish to prepare 

 such sections, a similar expenditure of time, I give here the steps I finally 

 adopted in their preparation. 



No especial difficulty is encountered, and little experience is required in 

 making satisfactory sections of grains. 



The first step is to soften the kernels slightly, and not too much, by immer- 

 sion in water. If too soft the starch will fall out of the cells in cutting, and if 

 too hard the sections will crumble before the knife. Wheat will be sufficiently 

 softened if kept moist four or five hours, rye five or six, barley ten or twelve, and 

 oats not more than one or two hours. 



Imbedding may be done in any convenient manner, as the grains are easily 



