76 



some grasshoppers, {Locustidcc, 8^c.J will be en- 

 tirely lostj and the body shrivel up ; and the 

 bodies of many large moths are also very liable 

 to grease, unless they are stufiFed. The under- 

 side of the body must be cut open by means of 

 a fine pair of scissors, and the contents removed 

 as carefully as possible, as soon as they are 

 dead. The cavity should be nicely filled with a 

 roll of white cotton or blotting paper, so as to 

 give the insect its proper shape. The species of 

 the hlossom eating beetles (MelbeJ with soft 

 bodies, must undergo the same preparation. 

 For old specimens of insects which turn greasy, 

 French chalk scraped over them and then ex- 

 posed to the heat of a fire will often remove 

 it ; but the chalk must remain on for several 

 days, and the process repeated until the grease 

 is eradicated. 



To preserve the eggs of butterflies or moths, 

 the following method, practised by Swammer- 

 dam, (quoted by Mr. Donovan) will be found to 

 answer the purpose. '^ Pierce the eggs with a 

 fine needle, and press the juice through the 



