Date: Mon, 24 Jun 2002 08:56:31 +0100
From: Andrew.Shand@north-bristol.swest.nhs.uk
Subject: RE: Water.
To: histonet@pathology.swmed.edu

When I worked in Glasgow we used to use Newcastle tap water for our
Bielchowsky's.  I also seem to remember that Cajal insisted on Madrid water
for his silvers.  "Water, water everywhere" even distilled it's a variable
we should all keep in mind when trying to follow a new method.

Despite that there is nothing better than drinking water straight from a
Scottish mountain stream.

Andy Shand

-----Original Message-----
From: Pamela Marcum [mailto:mucram11@earthlink.net]
Sent: 23 June 2002 14:16
To: Histonet; Ian Montgomery
Subject: RE: Water.


I can't speak to this water issue however, I do know some silver stains
work very well in one country with the water and not all in another.  We
had the problem years ago with a protocol for a silver stain from Norway or
the Netherlands and it just did not work doing everything exactly the same.
Finally out of pure frustration we ask them to send us 2 liters of water.
Suddenly the stain worked perfectly.  We tried exactly the same protocol in
a side by side and only the imported water worked.  We found another silver
fiber stain and told our collaborators we couldn't keep importing water.
They couldn't do the stain we picked there.  Go figure and we take water
for grant.  Pam Marcum


> [Original Message]
> From: Ian Montgomery <i.montgomery@btinternet.com>
> To: Histonet <histonet@pathology.swmed.edu>
 > Date: 6/23/2002 5:15:27 AM
> Subject: Water.
>
>     John made a few interesting comments regarding Welsh water but English

> beer! I always sample the local beers on my foreign travels but English
beer

> is the major reason I never venture over the border. It's flat, warm and

> with a horrendous taste, it's awful. Now, mother nature gave Scotland

> perfect water, and you can use it for silver staining, indeed Bielschowsky

> Gros works better with tap water than distilled. Plus of course we were

> blessed with the ability to make the amber nectar, whisky. While other may

> claim to make the king of spirits, single malt whisky is the king of
kings.

> From the Orkneys to the Lowlands, Skye to Arran the distilleries produce a

> drink so pure and filled with complexity of flavour that a single sip

> transports you to a world of delights.

>     It's a wet windy Sunday morning here in Scotland but as I look out my

> lounge window in the distance peeping out from the mist I can see Ben

> Lomond, Narnain and Vorlich stretching into the distance. I agree the
Welsh

> hills are beautiful but we have mountains, awesome mountains and arctic

> habitats over the entire Cairngorm massif. Mmm, maybe my postings on
Friday

> were a bit harsh and the UK and it's nations are not so bad. So, if you

> fancy spending some time here your more than welcome.

> Ian.

>

>

> Dr. Ian Montgomery,

> Histotechnology,

> Academic Support Unit,

> Graham Kerr Building,

> Institute of Biomedical and Life Sciences,

> University of Glasgow,

> Glasgow,

> Scotland,

> G12 8QQ.

> Tel: 0141 339 8855.

> Lab: 6644.

> Office: 4652.

> Fax: 0141 330 5971

> e-mail: ian.montgomery@bio.gla.ac.uk

>

>

>

>



--- Pamela Marcum
--- mucram11@earthlink.net
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