1901] MICROSCOPICAL JOURNAL. 83 
up, complete destruction of the tubercle bacilli was assur- 
ed. Milk raised to 100° C. was markedly altered in taste, 
smell, and chemical composition. The albumin and glo- 
bulin were coagulated, the lecithin and nuclein were de- 
stroyed, and the organic phosphates converted to some 
extent into the inorganic phosphates. For the coagula- 
tion of milk in the stomach calcium must be present in a 
more or less free form. It was probable that the prelim- 
inary curdling of milk was an aid to digestion. It was 
also probable that in milk heated in this way certain use- 
ful ferments were destroyed. Aslong as milk could be 
rendered practically sterile at comparatively low temper- 
atures it seemed useless and even deleterious to subject 
the milk toa higher temperature. It was generally stated 
that milk was pasteurized at 157° F.—Meeting N. Y. Ac- 
cademy of Medicine. 
CoNCERNING THE METHODS OF STAINING FatT.—By Dr. J. 
B. Levinson.—This author found that in staining nerve 
fibres by Wolter’s method, droplets of fat resisted the ac- 
tion of decolorizing agents, and assumed a deep blue col- 
or. This, with the fact that osmic acid and Sudan III 
are not satisfactory methods of staining fat, induced him 
to study Wolter’s stain with reference to its action on adi- 
pose tissue and fat droplets, After a series of experi- 
ments, he found that the following method givesa satis- 
factory stain for fat: (1) Fixation in Muller’s fluid for 
from two to five weeks, depending upon the size of the 
specimen. Dehydration in alcohol, beginning with sev- 
enty per cent. Imbedding in celloidin. (2) Sections about 
10 to 15 micron in thickness are transferred directly from 
alcohol into dye,where they remain for twelve hours at the 
40° C. The staining solution used is the same as that 
recommended by Wolter, namely,atwenty-seven-per-cent 
solution of hematoxylin, according to Koultchitzy (2 
grammes of hematoxylin are dissolved in a little absolute 
