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 THE CONDOR Vol. XVI It is with a desire to aid those persons who are likely to interest them- selves in this fascinating study, as well as to furnish an apparently new clean- ing formula for museums, that the foliowing description of a process of remov- ing flesh from skulls and disarticulated skeletons, is offered. During the past four years the process here described has been subjected to continual test, and has been proved free from all the objections raised to maceration or cooking in other solutions. It is impossible to eliminate all odor from dried or drying flesh, but the disagreeable stench from maceration tanks is avoided. The "thaiking" of bones, as occurs at times with even the mildest alkali, is also eliminated; and, instead of the solution injuring the hands, it acts as a disinfectant and so prevents infection from the tissues handled. In fact, no objectionable results have been observed. The speed with which skeletons and skulls may be cleaned is another ar- gument for the adoption of this solution. As high as forty-four skulls (Pero- myscus) have been completely cleaned in an hour, after the proper treatment, while twenty-five is an average rate. With skeletons of small birds and ro- dents, from ten to thirty can easily be cleaned in a single hour. SOLUTION I One part, by bulk, clean phenol or carbolic acid (liquid 90%, commercial) Three parts clean ammonia (28% commercial) Ten to fifty parts of clean water (varying in amount according to the degree to which the flesh has dried) (Make up as needed for immediate use) SOLUTION II % to 1% solution of hydrogen peroxide (commercial) To clean disarticulated skeletons.--Taking a fresh carcass of a bird or mammal, leave the greater part of the flesh on the bones. Do not remove any of the flesh from ducks, rabbits or smaller animals, but carefully tear away the skin and remove the entrails. This lack of preliminary treatment is advis- able because the processes and condyles are less likely to be broken after the meat has become tender. With geese, foxes, or larger animals, it may be found advantageous to remove the larger bodies of muscle, such as those found on the breast of the goose and along the back of the fox; but even in these cases the tongue and eyes should be left in place. Place the skeleton in Solution I and stew (at almost the boiling point) until the meat is tender and can be detached from the bones readily. As boiling drives off the ammonia and phenol, it should be avoided; and even at a more gentle temperature the flesh should be watched and if it is found that the flesh becomes bleached, as a result of the action of carbolic acid alone, more ammonia should be added. When the skeleton has been thoroughly cooked, pour the solution into another retainer, wash the bones in clear water, and place them on the fire again to simmer. This will remove the greater part of the ammonia and phenol which is in the meat and remove much of the dark color. Now remove most of the meat with the fingers and a scraper and place in Solution II. In this the bones should stew until those that are free from grease are of a clear ivory color. Now complete the cleaning by brushing and scraping, and place in the sun to dry. With small skeletons of birds and mammals, a great number may be cooked at one time by placing the individual specimens in cloth bags. When this is done the first cleaning may be dispensed with, and it will be found that a