1895 THE MICROSCOPE. 139 



home manufacture but yet I believe in getting the best 

 in everything microscopical and I can say that Watson's 

 stand (the Van Heurich pattern) is the finest piece of 

 workmanship both in design and finish that I have ever 

 seen or used and I do not hesitate to recommend it for 

 any one that can pay the price. 



I have three stands and often I use all three one after 

 another to save time in changing objectives. My mi- 

 croscopical outfit will invoice over eight hundred dollars 

 net. 



PRACTICAL SUGGESTIONS. 



By L. a. WILLSON, 

 cleveland, ohio. 



How to Examine Objects with the Microscope. — 

 Many amateurs defeat their own purposes by attempting to ex- 

 amine too much of a substance at one time. Thin sections and 

 small portions of objects to be examined should be placed un- 

 der the microscope. The microscope, as the name implies, is an 

 instrument lor the examination of small things. Generally a 

 very small particle of the substance to be viewed will answer far 

 better than a large amount. A particle as big as a pin's head 

 is usually sufficient. In examining blood such a quantity is a 

 plenty ; but a drop as big as indicated is too large until it is 

 spread out. Place the drop to the left of the center of a glass 

 slip ; take another slip with a true edge ; with the latter press 

 firmly and draw to the right so that ))Ut a thin film is left on 

 the first slip of glass, cover immediately with a thin glass and 

 examine with a fifth or quarter objective and the corpuscles 

 will be nicely displayed. In the case of starch or spicules use 

 but a small drop and examine under a cover and much more 

 will be seen and made more beautiful than if a large or thick 

 mass were attempted to be examined. 



So with butter, a drop as above mentioned i^laced on a slide 

 covered and pressed with the finger into a film, will under a 

 quarter objective instantly show the natural crystals. The rule 

 here stated is a good one to become accustomed to and exper- 



