One reason why eye dissections are easily carried on is because material can always be readily procured. Any butcher will furnish sheep, pig, or beef eyes. Or, if one has the time to visit the manager of a slaughter-house, and make known to him one’s needs, he will supply enough eyes to carry through a host of interesting dissections and experiments, and give sufficient material for careful, orderly, and fruitful study. Perhaps in no other kinds of dissections will the investigator find so much of interest, or have his efforts crowned with such abundant and satisfactory results, as in the dissections of the eye. But no one should try to study all parts of the eye with only one specimen. To try to do so is an error, and a common one often committed by both teachers and students. Specimens cost little or nothing, and it is no more trouble to prepare a half-dozen eyes for dissection than one. The cost of preparation, too, is but little more for a number of eyes than it is for one, and may be no more in some instances. Besides, having enough material on hand saves time in case of a failure. Also, one can quickly repeat a dissection, and so procure any number of desired specimens of specific parts, or do over again the same dissection on another eye just for the purpose of practise, and thus add to one’s dexterity. It is, therefore, strongly advocated to have plenty of material on hand before beginning work. Economy here is not even “penny wise.” The tools, or instruments, needed are but few in number; an ordinary scalpel, a pair of blunt tweezers, or forceps, as they are sometimes called; a pair of sharp-pointed tweezers, a pair of small, sharp-pointed scissors of about three to three and a half inches in length, and a pair of large scissors, about four or five inches in length, having one jaw sharp-pointed and one jaw blunt. For glassware, any wide-mouthed jar or bottle, such as the ordinary fruit or jelly jar, will do for preparing material. For clarifying tissues, or for preserving and keeping them, small, wide-mouthed bottles or vials should be used. And for temporary keeping, or for purposes of “running through” various fluids, the regular Stender dishes are most convenient. A glass graduate is almost indispensable if accuracy in measuring fluids is desired. (Fig. 1.) [Illustration: Fig. 1.]