CLASSinCATION OF VEGETABLE PREPARATIONS. 399 



CHAPTER XVIII. 



CLASSIFICATION OF THE MOST IMPORTANT MICROSCOPICAL 



OBJECTS. 



For the advantage of those who are resident in the country, 

 as well as for those who may be desirous of investigating any 

 of the various branches of natural history, whether for amuse- 

 ment or otherwise, it has been deemed advisable to divide 

 vegetable and animal structures into different classes. Mr. 

 Topping, of No. 4, New Winchester Street, Pentonville 

 HiU, one of our most ingenious preparers of microscopic 

 objects — Mr. Darker, of No. 9, Paradise Street, Lambeth — 

 Mr. J. T. Norman, of No. 10, Fountain Place, City Eoad — 

 Mr. J. W. Bond, of No. 1, Emma Street, Ann's Place, 

 Hackney Road — and Mr. C. H. Poulton, of Southern Hill, 

 Reading — have obligingly furnished the author with lists of 

 the most important specimens of the various classes which 

 they are in the habit of supplying to their customers ; from 

 these as well as from one which has been derived from 

 a variety of other sources, including the author's own 

 experience, the following collection of the most interesting 

 subjects for examination has been drawn up. Those who may 

 require a more extended list, may consult a work pubHshed in 

 1847, entitled Microscopic Objects, also A List of Two 

 Thousand Microscopic Objects, by A, Pritchard, London, 

 1835. A fuU description of the vegetable and animal tissues 

 is also given in the Histological Catalogue, published by the 

 Royal College of Surgeons, one volume of which is now 

 ready. As the structure of vegetables is more easily made 

 out than that of animals, and much less dissection and 

 preparation required in the former than in the latter, the 

 author has thought it proper to commence the classification 

 with a few of the most characteristic objects that can be 

 procured from the vegetable kingdom, as illustrations of struc- 

 tural botany. 



