A BACTERIOLOGICAL AND MICROSCOPICAL LABORATORY. 227 



i. One hot air sterilizer. The ordinary double walled baking ovens 

 which may be secured from any hardware dealer, will serve the purpose. 

 Cut in a small opening at top for the thermometer. 



j. One rice cooker in which to prepare culture media, etc. 



k. One small incubator with Reichert thermo-regulator. 



1. Centrifuge (electric or water motor). 



In addition to the above there will be required the necessary chemicals, 

 reagents, etc., good quality commerical cotton for plugging test-tubes, 

 medium size Petri dishes, flasks (1/2 liter and i hter), several evaporating 

 dishes, one or two moist chambers, a quantity of medium size test-tubes, 

 slide boxes, test-tube brushes, dissecting needles, scalpels, labels, pencils, 

 etc. Get the necessary things only. There must be a liberal supply of 

 clean towels. No one but the analyst and his assistants should have access 

 to the laboratory. On entering, the analyst should remove coat and hat 

 and put on a white clean linen apron and coat, such as are worn by soda 

 fountain dispensers. This white suit should remain in the laboratory and 

 should be changed for a clean one as often as may be necessary. 



Special equipment and apparatus may be indicated as the work pro- 

 gresses. For instance, it may prove desirable to have an incubator for 

 opsonic work, for the use of physicians, used either by the physicians 

 or by the pharmacist. A water filtering equipment may be installed, like- 

 wise a water still. An autoclave may prove desirable. There are matters 

 which must be left to the individual pharmacist. The following is an 

 outline of such work as the pharmacist may do in the microscopical and 

 bacteriological laboratory. 



D. Micro-analytical Work. — The skilled microscopist should be ready 

 to determine the quality and purity of the following substances: 



a. Vegetable drugs, crude and powdered. 



b. Spices and condiments, whole, ground and powdered. Prepared 

 spices and condiments. 



c. Coffee, tea, cocoa, chocolate, confections, candies. 



d. Tobacco, including smoking tobacco, cigars, cigarettes, snuff. 



e. Compound powders, pharmacopceial and others. 



f. Tablets, pills, simple powders. 



g. Meats; raw, cooked, canned, sausage meats, mince meats, etc. 



h. Dairying products as milk, cream, cheese, butter, ice creams,- cream 



fillers. 



i. Cosmetics, dusting powders, insect powders. 



j. Cattle and poultry powders. 



k. Starches, dextrins, sausage meat binders (starchy). 



1. Vegetable foods; as jams, jellies, fresh, pickled, cooked, canned and 

 preserved. 



