1897 THE MICROSCOPE. 67 
the kernels by immersion in water. If too soft the starch 
will fall out. If too hard they will crumble. Indian 
corn may be kept moist twenty-four hours; wheat four or 
five hours; rye five or six; barley ten or twelve; and oats 
not more than one or two hours. The difference is ac- 
cording to the thickness or hardness of the epidermis. 
The imbedding may be done in any convenient manner 
as the cutting is easily done after the grain is softened. 
They should be cut very thin. Glycerine jelly is the 
best medium for mounting. This must be softened to 
the requisite degree of fluidity by placing it in a cup of 
warm water. The sections are best removed from the 
knife with a camel’s hair pencil. If they are deposited 
in ashallow dish of water they may be taken up with 
the pencil as wanted and placed upon the slide, the cen- 
ter of which should be marked with a dot of ink. If the 
slide is inclined, a drop of water placed above the section 
will run down and carry away nearly all the surrounding 
grains of starch. If any starch remains it may be removed 
with a small brush. 
While holding the brush ina horizontal position, take 
a cover in the forceps, warm it slightly over the spirit 
lamp, and holding its exact center over the section lower 
it carefully upon the gelatine. If this is carefully done 
the cover will settle down to its place without disturbing 
the starch cells. Any attempt to move the cover or press 
down upon it will cause a cloud of starch to issue from the 
cells. Should the gelatine become hardened a little, allow 
it to become quite hard; then place on it a weight and 
warm the slide gently over a spirit lamp. Wheat and 
oats are more difficult to mount than the other cereals. 
In the illustration the extreme outer coat (a) is the 
epiderm or husk, and constitutes what in milling is 
called the loan. It consists largely of cellulose, and con- 
tains no important nutritious element. The next layer 
(b), quiet thin, contains some oil and albumen. The rec-- 
