OIL OF ANISEED CONGELATION MASS. 209 



glycerin ; a cover is put on, and the mount closed with any 

 suitable cement. In process of time the glycerin will per- 

 meate the gelatin and convert it into glycerin jelly; this 

 may be hastened by placing the slide in an oven kept at about 

 20 to 30 C. 



320. Gum- Gelatin Congelation Mass (JACOBS, Amer. Natural. , 

 1885, p. 734; Journ. Roy. Mic. Soc., 1885, p. 900). Gum 

 arabic, 5 parts; gum tragacanth, 1 part; gelatin, 1 part. 

 Dissolve in enough warm water (containing one sixth of 

 glycerin) to give a mass of the consistency of thin jelly when 

 cold. 



321. White of Egg Congelation Mass (ROLLETT, Derikschr. math, 

 naturw. Kl k. Acad. Wiss. Wien, 1885 ; Zeit.f. wiss. Mile., 1886, p. 92). 

 Small portions of tissue brought in the white of a freshly laid egg on to the 

 freezing stage, frozen, and cut. The knife must be well cooled. 



322. Oil of Aniseed Congelation Mass (KUHNE, Centralb. f. 

 BaJcteriol., xii, 1892, p. 28 ; Journ. Boy. Mic. Soc., 1892, p. 706). Soak in 

 oil of aniseed for twelve to twenty-four hours, freeze and cut, and remove 

 the oil from the sections by means of alcohol. 



14 



