Manual of pathology : including bacteriology, the technic of postmortems, and methods of pathologic research . Fig. 425.—Instrument for Cutting Plugs of Potato forPotato Cultures. The cut plugs are washed in water and pushed down into test-tubes into which the potato segment fits closely. Enoughwater is added to come just up to the lower end of the tubes are then sterilized as directed in the text. Fig. 426.—Agate-ware Water-bath(Farina Kettle).Used in making culture media, and con-venient for many purposes about thelaboratory; the capacity should beabout 1000 for inside boiler.
Manual of pathology : including bacteriology, the technic of postmortems, and methods of pathologic research . Fig. 425.—Instrument for Cutting Plugs of Potato forPotato Cultures. The cut plugs are washed in water and pushed down into test-tubes into which the potato segment fits closely. Enoughwater is added to come just up to the lower end of the tubes are then sterilized as directed in the text. Fig. 426.—Agate-ware Water-bath(Farina Kettle).Used in making culture media, and con-venient for many purposes about thelaboratory; the capacity should beabout 1000 for inside boiler. of the meat is well penetrated. The original directions required thatthis mixture macerate for twelve hours before proceeding with the nextstep. Usually maceration is unnecessary, although some workersapparently always macerate for twelve or twenty-four hours, as originallyadvised. Whether macerated or not, the next step is to add the peptoneand salt. Take ten grams of Wittes dried beef-peptone and five gramsof salt (sodium chlorid), and mix them thoroughly in a mortar or tea-cup; add just enough wate
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