HOW TO TEST YOURSELF
pork brains for brain, beef steak for muscle, sweet breads for
thymus, tripe for stomach lining. Other organs may be ordered
from a meat packing plant.
Trim the marrow out of a bone slice to get bone marrow.
Scrub the bone slice with hot water to free it of marrow to get a
bone specimen. Choose a single piece of meat sample, rinse it
and place it in a plastic bag. You may freeze it. To make a du-
rable unfrozen sample, cut a small piece, the size of a pea, and
place it in an amber glass bottle (½ oz.). Cover with two tsp.
filtered water and ¼ tsp. of grain alcohol (pure vodka will do)
to preserve it. These need not be refrigerated but if decay starts,
make a fresh specimen.
Pork brains from the grocery store may be dissected to give
you the different parts of the brain. Chicken livers often have an
attached gallbladder or piece of bile duct, giving you that extra
organ. Grocery store “lites” provides you with lung tissue. For
kidney, snip a piece off pork or beef kidney. Beef liver may
supply you with a blood sample, too. Saliva, urine and semen
may be your own. Use less than ¼ tsp. of each fluid. Add about
2 tsp. (10 ml) filtered water and a small amount (¼ tsp.) of
grain alcohol to preserve them. This dilution of natural fluids is
essential to get correct results.
I use ½ oz amber glass bottles with bakelite caps (see
Sources) to hold specimens. After closing, each bottle is sealed
with a ParafilmTM strip to avoid accidental loosening of the cap.
However, plastic bags or other containers would suffice.
To make a specimen of skin, use hangnail bits and skin
peeled from a callous, not a wart. A few shreds will do. Re-
member, they must be very close to the test plate when in use;
add 2 tsp. filtered water and ¼ tsp. grain alcohol.