CONTENTS. Xi 



CHAPTER III. 



PREPARATION AND PRESERVATION OF ANATOMICAL SPECIMENS. 



PAGE 



Preparation of Bones 103-1 1 1 



General directions 103 



Removing soft parts from alcoholic specimens 105 



Removal of soft parts by ants or De: mestes 105 



Putrefactive maceration in water 105 



Boiling in liquid soap 106 



Preparation of Skulls 107 



Cement* for Bones and Teeth 107 



Preparation of Natural Skeletons 108-109 



Flexible natural skeletons 109 



Preparation of the Bones of Young Animals 109 



Disarticulating Skulls 109 



Blenching Bones . . 110 



Preservation of Soft Parts 111-131 



Agents preventing decomposition Ill 



Ethyl Alcohol Absolute and Commercial 112 



Table of percentages of alcohol 112 



Leading characteristics of alcohol 113 



Inflammability of alcohol and precautions against fire 114 



Determination of percentages of alcohol with the alcoometer 114 



Determination of and changing the percentage of alcohol 115 



Table of the amount of alcohol and water to mix in order to obtain a 



required percentage 116 



Kind of water to mix with alcohol 116 



Use of Alcohol in Preserving Animals 117-131 



Bleeding the animal 117 



Opening the abdomen and expelling the faeces 118 



Injection of alcohol into the thorax and abdomen 118 



Injection of alcohol into the lungs, stomach and iatest::ios 119 



Injection of the arteries 119 



Treatment of Special Animals, Organs and Tissues 120 



Amount of Alcohol required for a Specimen 121 



Provisional Preparations 121 



Deterioration of Alcohol 122 



Purification of alcohol by settling and filtration 122 



Alcohol Vapor as a Preservative 123 



Methyl Alcohol or Wood Spirit 124 



Wicker sheimer's Preservative Fluid 124 



Chloral Hydrate 124 



Brine 125 



Temporary Storage of Alcoholic Specimens. .. 125 



Leakage and evaporation 125 



Glass dishes and boxes for specimens 126 



Exhibition or Permanent Storage of Alcoholic Specimens 126 



Metal cans, screw-top cans 126 



