182 THE MICROSCOPE. Bee. 



gard has also been paid to the expense of apparatus, and the pro- 

 cesses are adapted to apparatus of the minimum cost. 



Features of the book are : the clear statement of the princi- 

 ples of light as they find application in the microscope ; the dis- 

 cussion of polarized light, a subject of considerable practical im- 

 portance, but one that is often inadequately treated in the 

 books on the microscope. The detailed descriptions of the pro- 

 cesses necessary for the preparation and examination under the 

 microscope of the various classes of objects that are to be stud- 

 ied in the different branches of science usually pursued in sec- 

 ondarv schools, are interestinoj and attractive. 



QUESTIONS ANSWERED. 



Note. — Dr. S. G. Shanks, of Albany, N. Y., kindly consents to receive all sorts of ques- 

 tions relating to microscopy ,ivhether asked by professionals or amateurs . Persons of al^ 

 f ades of experience , from the beginner upivard, are welcome to the benefits 'f this depaf>- 

 ment. The questions are numbered Jor Jucure j eference. 



209. Where can I obtain literature bearing directly on paraffin 

 imbedding ? — Charabliss. 



We can supply you with any of the following: 



American Monthly Microscopical Journal, March, 1893, pp. 



75-6. 

 Microscopy for Amateurs, pp 19-20, 25 cents. 

 Modern Microscopy, Cross & Cole, p 72, $1.25. 

 Practical Methods in Microscopy, Clark, p 108, $1.60. 

 Medical Microscopy, Wethered, p 60, $2.50. 

 Botanical Technique, Humphrey, p 31, $3.00. 



210. My query, No. 202 in the October number of the Microscope, 

 was not precisely answered. I revered particularly to the Wenham 

 microscope stand. Is such a stand manufactured f — R. Rich. 



The Wenham stand is manufactured by Ross & Co., London. 

 It is an old style instrument, complicated in form, and intended 

 to facilitate the use of very oblique light on the object. Modern 

 high-class objectives have made such a stand unnecessary. 



211. Can you give me a simple method for Mounting Starch. — G. 

 Dalton. 



The starch must be perfectly dry and crushed to a fine pow- 



