11 ’ 
THE PRINCIPLES, CHEMISTRY, AND PRACTICE OF STAINING 
A. Vegetable stains : 
1. Carmine — 
o. Acid. 
b. Alcoholic. 
c. Alum. 
d. Borax. 
2. Hematoxylin — 
a. Delafield’s hematoxylin. 
b. Alum hematoxylin. 
c. Hemalum (Meyer). 
d. Hematoxylin and eosin. 
B. Aniline stains ; 
1. Acid stains — 
a. Eosin. 
b. Acid fuchsin. 
c. Orange G. 
d. Soudan. 
e. Picric acid. 
2. Basic stains — 
a. Methylene blue (Loffler’s solution). 
b. Thionin. 
c. Fuchsin (Carbol-fuchsin). 
d. Gentian violet (Ehrlich’s aniline water.) 
e. Methyl violet. 
/. Bleu d’ argent. 
C. Gram’s method and solution : 
D. Decolorization and differentiation : 
a. Water. 
b. Alcohol. 
c. Aniline oil. 
d. Hydrochlorate of aniline, 2 per cent. 
e. Acids — organic and mineral. 
E. Staining of spores : 
Moller’s method. 
F. Staining of flagella : 
a. Loffler’s method. 
b. Victoria blue. 
c. Von Ermengem’s method. 
