-- almost exactly what I thought, but I was concerned about liver fluke as
well...

Alex K

At 12:05 24/06/02 +0100, Dr. Ian Montgomery wrote:
> Andy,
>         Hope you checked upstream for a dead sheep.
> Ian.
>
> 
> 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
>  I also seem to remember that Cajal insisted on Madrid water
> "" 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
>  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. 
>  We tried exactly the same protocol in
>  We found another silver
> fiber stain and told our collaborators we couldn't keep importing water. 
>  Go figure and we take water
>  Pam Marcum
>
> 
>> [Original Message]
>><>
>><>
> > 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
> --- EarthLink: The #1 provider of the Real  Internet.
>  Dr. Ian Montgomery,
> Histotechnology,
> Graham Kerr Building,
>& Life Sciences,
> University of Glasgow,
> Glasgow,
> G12 8QQ.
> Tel: 0141 339 8855 
> Office: 4652
> Lab: 6644.
> e-mail: ian.montgomery@bio.gla.ac.uk 
Alex Knisely, MD
Consultant Histopathologist

alex.knisely@kcl.ac.uk
 
Institute of Liver Studies
King's College Hospital
Denmark Hill
London  SE5 9RS  UK
 
+44 (0)20 - 7346 - 3125 telefax
+44 (0)20 - 7346 - 4627 office