SUaOMSTIONS FOB DISSECTORS. 303 



15. As a rule, muscles must be divided and reflected before the 

 attachments can be fully determined. The attachments are usually 

 more distinct upon the ental aspect. 



16. " When several similar muscles of a group— as those upon 

 the antebrachium — are to be transected, cut them at different lemls, 

 so as the more easily to match their proximal and distal parts." — 

 Heath (Keen), A, 16. 



17. The borders of a thin muscle should be grasped and slightly 

 raised, first with the forceps and then vrith the fingers. If the other 

 border is accessible, it should be treated in the same way, and then 

 the entire width at about the middle raised to permit the passage 

 of a scalpel. 



18. In transecting a wide muscle, cut one border, then lift it, 

 keeping the sides of the cut separate, and cut a little deeper, 

 applying the scalp6l to the edge of the muscle. 



19. Avoid cutting muscles at their attachments. If it is desirable 

 to remove part of a large muscle, leave a small piece of the body 

 attached to each tendon. If necessary — for special reasons — to re- 

 move an entire muscle, insert the edge of the arthrotome in the angle 

 formed by the attached ends and the bones. 



20. Parts under dissection should be wet occasionally with a 

 mixture of water, glycerin and clove-oil (§ 170). 



21. Parts which have been exposed, but are no longer under 

 actual dissection, should be covered with skin or rubber-sheeting, 

 or with a bit of cloth wet with the glycerin mixture ; and a dry 

 towel should be lajd over all. 



22. " Put all fragments on a piece of paper." — Hodges, A. 



§ 597. Avoid especially the following : drying, tailing, pecking. 



The prevention of drying has been already considered. 



Tailing is the making of a shallow cut at the beginning or the 

 end of an incision, It is especially apt to occur with beginners, 

 and while dividing the skin. To avoid it, hold the point of the scal- 

 pel perpendicularly to the surface at both the beginning and the 

 end of the incision. 



Pecking. — We use this homely word to designate one of the 

 most common and most pernicious faults of anatomical beginners, 

 the habit of aimlessly poTcing and pinching the parts, espe- 

 cially while showing them to the teacher or demonstrator. It 

 reminds the observer of nothing so much as the dabbing and peck- 

 ing which hens inflict upon a piece of meat. The student should 



