34 The Microscope. 



Diagnosis of cancer. — Diagnosis of healthy milk used as food. 

 This is not eas3\ — Trichinous muscular tissues. — Eggs of intes- 

 tinal worms in faeces. — Parasites, as itch insects, harvest mites, 

 etc. — Diagnosis of ovarian C3'sts from fibro-C3'sts. — I find the 

 morpholog}' of the f?eces gives indispensable information as to 

 the food the patient has eaten; the character of his digestion, 

 the amount of intestinal fermentation, the ability of the organs 

 of digestion to do their work ; shows the presence of tape and 

 other worms, and is, with polarized light, a source of some of the 

 finest microscopical exhibitions. This making the most repul- 

 sive and disagreeable objects in Nature sestheticall}^ agreeable 

 and attractive, certainly shows great transforming powers in the 

 microscope. Reference is here made to the beautiful dissections 

 of vegetable tissues found in the faeces. The same remark ap- 

 plies to the morphology of the spuAim in a limited measure. 

 Beauty is found in the ruins of the lungs. 



The morpholog}^ of the air, which surgeons should study, has 

 been very instructive to me. Malaria in Morph. B. (or bad air) 

 has been a clear subject since this has been studied. 



Morphology of dirt as found in and on the human body I have 

 found ver}^ instructive in my business. Prof. Reinsch discov- 

 ered vegetation on the surface of the coins used as money, and 

 I have found the same in the dirt under the finger nails of my 

 own hands. The late lamented Dr. Louis Elsberg cooperated in 

 this stud}'. 



Morphology of hydrant drinking waters. — Having studied the 

 morphology of the hydrant water of over thirty cities and towns, 

 I was called in court as an expert on a water privilege case. I 

 was able to prove that the water was taken from the miller's 

 suppl}", which had been denied. I am glad to know that the 

 Massachusetts State Board of Health is pa3dng attention to this 

 suti'ject of so great sanitary' importance. 



Morphology of food I find is a most interesting subject. It 

 shows the changes produced by the various operations of cook- 

 ing, which is connected with things which are supposed to be 

 thoroughly understood because the^^ come so closely in contact 

 with the human bod}^ constantly ever since man came into the 

 world. Foods are easily had, and easy to examine. Polarization 

 shows how well the food is cooked, as starch and red muscular 

 fibre do not polarize light when cooked, ancl of course when 



