ON STAINING FLUIDS, AND STAINING. 101 



2. LAWRENCE'S FORMULA. 



Soak J Ib of best gelatine for some hours in cold 

 water, pour off the water, and heat the gelatine 

 until it melts. Let it cool, but whilst it still 

 remains liquid, add to each (fluid) ounce a (fluid) 

 drachm of white of egg. Boil gently until it 

 becomes clear, filter it through fine flannel, and 

 add to each ounce of the solution 6 drachms of a 

 mixture of 1 part (Price's) Glycerine and 2 parts 

 of Camphor water. 



3. KAISER'S FORMULA. 



Place one part of finest " gold label " French 

 gelatine in 6 parts of distilled water, let it soak for 

 two or three hours, then add 7 parts of best glyce- 

 rine, and for every 100 grammes of this mixture, 

 L gramme of strong Carbolic acid. Warm for from 

 ten to fifteen minutes, stirring all the time ; when 

 all the flakiness has been removed, filter it. 



GELATINE AND HONEY. (JJeane's medium). 



fy Gelatine (Best " gold label "), 1 ounce. 

 Honey, 5 ounces. 

 Distilled water, 5 ounces. 

 Eectified alcohol, | ounce. 

 Creasote, 6 minims. 



Soak the gelatine in the water until it is quite 

 softened. Boil the honey in a water bath, and 

 when it is boiling add the gelatine and water. 

 Now boil the mixture, let it cool slightly, then 

 mix the alchohol and creasote together and add 

 them. Filter through fine flannel. 



