180 Mo,dern Microscopy 



sections, which should not be too thin. Stain in a 1 per 

 cent, solution of methyl aniline violet, wash in water, and 

 mount in glycerine jelly. 



In mounting starch in glycerine jelly, care should be taken 

 that the jelly is not too hot ; if it be, the form of the starch 

 will be altered. 



Yeast. — Get some fresh baker's yeast, place a little of it 

 in a bottle of sugar and water, and stand in a warm place 

 for twenty-four hours. Pour off the sugar- water, and add 

 camphor-water. Make a cell on a slide with black shellac 

 cement, and let it dry ; then apply a second coat of cement, 

 and let this stand for a few minutes. Now take up some 

 of the yeast in a glass tube and place a few drops in the 

 cell ; clean a cover-glass, and bring its edge in contact with 

 the cement on one side of the cell ; ease it down carefully, 

 so that no air-bubbles may be enclosed ; now press on the 

 surface of the cover with a needle until it adheres firmly to 

 the cell all round, drain off the excess of fluid, dry the slide 

 with a clean cloth, and apply a coat of cement. 



Mycetozoa or Myxomycetes.— Most of these fungi can. 

 be mounted in glycerine jelly after soaking in equal parts 

 of rectified spirit and glycerine to remove the air, but in 

 those forms which possess lime granules in the capillitium 

 — a character of importance in classification — the calcareous 

 matter disappears when in glycerine in any form. When 

 this is the case, place the specimen in absolute alcohol 

 until all air is removed, then transfer to clove-oil, and 

 mount in Canada balsam. Some specimens may, however, 

 be rendered too transparent by the balsam ; if so, mount 

 them in a shallow cell in some neutral fluid such as 

 camphor water. 



In their ripe condition they may also be mounted dry as 

 opaque objects. 



Large fungi, such as agaricus, should be hardened in 

 methylated spirit for a week. Then place the desired 

 portion in water, and soak to remove spirit, transfer to 

 gum and syrup, and when penetrated with the gum, freeze 



