Our guiding principle was "well aerated and over 3000 feet in altitude".
Not sure what the incidence of nasties would be but we survived.  How much
risk is to much?

Andy  

-----Original Message-----
From: Alex Knisely [mailto:alex.knisely@kcl.ac.uk]
Sent: 24 June 2002 12:40
To: Dr. Ian Montgomery; histonet@pathology.swmed.edu
Subject: Oh Lordy --


-- 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