141 



This process is, however, very troublesome, and I only use 

 it for small specimens and dissections ; these keep perfectly 

 moist and fresh. One-eighth of carbolic acid added to the 

 glycerine is sufficient. 



The other methods of preserving specimens are, either by 

 putting them bodily into spirit or other antiseptic fluid or 

 by preserving the skin only. 



If spirit be used, it should be strong, about 40 degrees 

 over proof (sp. gr. 870). Brandy and arrack are not nearly 

 strong enough for the purpose. But considering that strong 

 spirit is by no means easy to procure in India, that it 

 corrugates the tissues so as to render them difficult to 

 dissect, and that it weakens by evaporation thereby spoiling 

 the specimens, I prefer in all cases to use the following 

 antiseptic fluid, namely, rum or arrack of the strength it is 

 usually made in India (20 to 30 under proof) to which I 

 add either 4 per cent, of carbolic acid or 2 per cent, of 

 carbolic acid and 1 per cent, of arsenic. The latter is the 

 best addition, but specimens preserved in this arsenical 

 spirit should be dipped in water before being handled or 

 dissected, as the solution may blister the skin of the hand. • 



If the snake is known by experience to be perishable in 

 spirit, it should be sHt up and the whole of the interior 

 removed, otherwise a few incisions into the abdomen for 

 the purpose of removing any half-digested food and to let 

 the spirit penetrate everywhere will be sufficient, especially 

 in the case of small specimens. It should be removed to a 

 permanent location in fresh spirit after a week's soaking in 

 the first or dep6t bottle. Tree-snakes are particularly diffi- 

 , cult of preservation, and, however great care be taken, their 

 beautiful colours generally fade, and their epidermis peels 

 off in a very annoying manner. Bright light is fatal to the 

 colours ; the bottles should be kept covered up from the 

 light or a uniform dirty white will soon be the general 



